食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2014年
10期
3098-3109
,共12页
李雨枫%徐睿烜%蒋立文%李明明
李雨楓%徐睿烜%蔣立文%李明明
리우풍%서예훤%장립문%리명명
臭豆腐卤水%微生物%微固相萃取%风味成分
臭豆腐滷水%微生物%微固相萃取%風味成分
취두부서수%미생물%미고상췌취%풍미성분
stinky tofu brine%microorganisms%solid-phase microextraction%flavor components
目的：探索臭豆腐卤水标准化生产的可能性。方法试验了六种不同的发酵配方,采用混合培养法研究了不同阶段微生物变化,利用固相微萃取--气质联机的方法测定发酵终了卤水中挥发性成分的差异性。结果卤水中微生物的生长由迅速到缓慢,在发酵成熟阶段相对稳定,不同配方的卤水中主要微生物指标如细菌总数、酵母菌的数量增长不尽相同。如黄豆加老卤水配方中的酵母菌达到2.4×1013 CFU/mL,细菌总数为1.1×1014 CFU/mL；但酸菜水中酵母菌最终仅有2×105 CFU/mL,细菌总数为4×1013 CFU/mL。而发酵卤水主要气味成分均有吲哚、醇类、酮类、酸类、酯类和少数几种酚类、硫醚类,6种配方中酯类有5种化合物相同,酸类4种,醇类4种,酮类6种。结论利用传统自然发酵方式发酵的卤水,在发酵过程中微生物彼此消长的变化规律,可能为纯种发酵控制提供依据。臭豆腐的主要气味物质包括酯类、酸类、醇类、酮类、酚类以及吲哚、二甲基二硫、二甲基三硫以及2,3,5,6-四甲基吡嗪等。本实验中的臭豆腐卤水与传统卤水中风味成分相似性说明了达到规范符合大生产要求卤水的可能性,本实验在加工上的差异性有待进一步探究。
目的：探索臭豆腐滷水標準化生產的可能性。方法試驗瞭六種不同的髮酵配方,採用混閤培養法研究瞭不同階段微生物變化,利用固相微萃取--氣質聯機的方法測定髮酵終瞭滷水中揮髮性成分的差異性。結果滷水中微生物的生長由迅速到緩慢,在髮酵成熟階段相對穩定,不同配方的滷水中主要微生物指標如細菌總數、酵母菌的數量增長不儘相同。如黃豆加老滷水配方中的酵母菌達到2.4×1013 CFU/mL,細菌總數為1.1×1014 CFU/mL；但痠菜水中酵母菌最終僅有2×105 CFU/mL,細菌總數為4×1013 CFU/mL。而髮酵滷水主要氣味成分均有吲哚、醇類、酮類、痠類、酯類和少數幾種酚類、硫醚類,6種配方中酯類有5種化閤物相同,痠類4種,醇類4種,酮類6種。結論利用傳統自然髮酵方式髮酵的滷水,在髮酵過程中微生物彼此消長的變化規律,可能為純種髮酵控製提供依據。臭豆腐的主要氣味物質包括酯類、痠類、醇類、酮類、酚類以及吲哚、二甲基二硫、二甲基三硫以及2,3,5,6-四甲基吡嗪等。本實驗中的臭豆腐滷水與傳統滷水中風味成分相似性說明瞭達到規範符閤大生產要求滷水的可能性,本實驗在加工上的差異性有待進一步探究。
목적：탐색취두부서수표준화생산적가능성。방법시험료륙충불동적발효배방,채용혼합배양법연구료불동계단미생물변화,이용고상미췌취--기질련궤적방법측정발효종료서수중휘발성성분적차이성。결과서수중미생물적생장유신속도완만,재발효성숙계단상대은정,불동배방적서수중주요미생물지표여세균총수、효모균적수량증장불진상동。여황두가로서수배방중적효모균체도2.4×1013 CFU/mL,세균총수위1.1×1014 CFU/mL；단산채수중효모균최종부유2×105 CFU/mL,세균총수위4×1013 CFU/mL。이발효서수주요기미성분균유신타、순류、동류、산류、지류화소수궤충분류、류미류,6충배방중지류유5충화합물상동,산류4충,순류4충,동류6충。결론이용전통자연발효방식발효적서수,재발효과정중미생물피차소장적변화규률,가능위순충발효공제제공의거。취두부적주요기미물질포괄지류、산류、순류、동류、분류이급신타、이갑기이류、이갑기삼류이급2,3,5,6-사갑기필진등。본실험중적취두부서수여전통서수중풍미성분상사성설명료체도규범부합대생산요구서수적가능성,본실험재가공상적차이성유대진일보탐구。
Objective To explore the possibility of stinky tofu brine standardization production.Methods Six different fermentation formulas were conducted. The variation microorganisms in different stages were investigated by using mixed culture. The volatile components of brine were detected in the end of fermentation by using solid phase micro-extraction.Results The growth rate of microorganisms in the brine changed from fast to slow and relatively remained stable in fermentation mature stage, and the main microorganisms population such as bacteria, lactic acid bacteria and yeast was not the same in different formula of brine, the number of yeast reached 2.4×1013 CFU/mL in the soy plus old brine formula, and total bacterial number was 1.1×1014 CFU/mL, but the yeast number was only 2×105 CFU/mL in sauerkraut water eventually, and total bacterial number was 4×1013 CFU/mL. the main odor components in fermentation brine were indole, alcohols, acids, esters, ketones and a handful of phenol, sulfide, 5 kinds of compounds were the same in esters of 6 different formulas, and 4 kinds were the same in acids, 4 kinds in alcohols and 6 kinds in ketones.Conclusion There is a shift change rule of microbial quantity in the traditional natural fermentation brine during fermentation. This may provide the basis for controlling pure breed fermentation. The main smell of stinky tofu substances including esters, acids, alcohols, ketones, phenols and indole, dimethyl disulfide, dimethyl 3 s and 2,3,5,6 - tetramethyl pyrazine, etc. The similarity of flavor composition between stinky tofu brine in the experiment and the traditional brine illustrates the possibility to reach the specifications conform and the requirements for mass production, the differences of the experiment on the processing needs to be further explored.
