腐乳生产及储存过程中氨基甲酸乙酯含量控制策略

目的研究腐乳中氨基甲酸乙酯形成的影响因素和控制条件,提出发酵腐乳生产过程中氨基甲酸乙酯含量的控制策略。方法监测生产过程不同阶段腐乳中氨基甲酸乙酯的含量,找出生产过程中氨基甲酸乙酯含量增长的关键点;考察了单因素温度、湿度、紫外线、日光及加入控制条件对腐乳生产过程中氨基甲酸乙酯含量的影响。结果腐乳在白胚、前发酵、盐腌结束前均没有氨基甲酸乙酯的产生,氨基甲酸乙酯的产生是伴随后发酵产生的。温度越高、湿度越大、紫外线越强,均会促进腐乳中氨基甲酸乙酯的形成;通过控制氧气、缩短储存时间、减少酒精浓度、加入活性炭、调节p H值均能有效控制腐乳中氨基甲酸乙酯的含量。结论通过对腐乳后发酵及储存期间条件的控制,可有效减少氨基甲酸乙酯含量。

Control strategy of ethyl carbamate during the production and storage of fermented bean curd

Objective To investigate the influencing factors and control conditions in the formation of ethyl carbamate in fermented bean curd and put forward control strategies for the content of ethyl carbamate in fermented bean curd. Methods The content of ethyl carbamateat different stages of the production process in fermented bean curd was monitored to find out the increasing key points. Single factors of temperature, humidity, ultraviolet ray, sunlight and adding control conditions during the production in fermented bean curd were investigated. Results There was no ethyl carbamate before the processes of bean curd, pre fermentation and salt curing, and the production of ethyl carbamate was accompanied by the post fermentation. The content of ethyl carbamatein in fermented bean curd increased with the higher temperature, the greater the humidity and the stronger the ultraviolet radiation and could be effectively controlled by controlling oxygen, shortening storage time, reducing alcohol concentration, adding activated carbon and adjusting pH value. Conclusion It can effectively decrease the content of ethyl carbamate by controlling the conditions of after-fermentation and storage of bean curd.