3种接种方式卤水发酵中主要理化指标的动态变化

目的探讨卤水发酵过程中主要指标酸度和氨基酸态氮、总氨基酸的变化规律。方法以2家品牌企业规模化生产的卤水配方为参照,实验室自制样品后采用接入不同老卤水与自然发酵组进行比较分析。结果 3种不同发酵卤水变化趋势基本一致,在发酵不同阶段臭豆腐卤水A、B、C氨基酸总量明显增加,其变化范围分别是0.60～5.45、1.66～3.35和1.05～3.68g/kg。呈味氨基酸在发酵前期以鲜甜氨基酸为主,后期以苦味氨基酸为主。3种臭豆腐卤水中氨基酸态氮与pH值呈明显上升趋势,氨基酸态氮变化范围在0.10%～0.45%之间, pH值在发酵前期为酸性,而后期呈碱性,最高pH值达到8.5。结论 3种接种方式卤水发酵中主要理化指标的动态变化与原料的主要成分以及微生物群落的来源和变化有关。

Dynamic changes of main physicochemical indexes in brine fermentation by 3 kinds of inoculation methods

Objective To investigate the change rules of acidity, amino acid nitrogen and total amino acid in the main fermentation process of brine. Methods The brine formula produced by 2 brand enterprises on a large scale was used as reference, and the laboratory self-made samples were compared with different old brines and natural fermentation. Results The variation trends of 3 different fermentation brines were basically same. The total amino acids of A, B and C in the stinky tofu brine increased significantly at different stages of fermentation, and the variation range was 0.60?5.45, 1.66?3.35 and 1.05?3.68 g/kg, respectively. Flavor amino acids were mainly sweet amino acids in the early fermentation stage and bitter amino acids in the later stage. The amino acid nitrogen and pH value of the 3 kinds of stinky tofu brines showed a significant upward trend. The amino acid nitrogen ranged from 0.10% to 0.45%. The pH value was mainly acidic in the early stage of fermentation, and the alkalinity was obvious in the later stage. The highest pH value reached to 8.5. Conclusion The dynamic changes of the main physicochemical indexes in brine fermentation by 3 kinds of inoculation methods are related to the main components of the raw materials and the sources and changes of the microbial communities.