一种结合盐类凝固剂的新型发酵豆腐。
A new style of fermented tofu by combined with salt coagulant.
作者信息
Wang Yan, Yang Xiaoyu, Li Liang
机构信息
College of Food Science, Northeast Agricultural University, Harbin, 150030 People's Republic of China.
出版信息
3 Biotech. 2020 Feb;10(2):81. doi: 10.1007/s13205-019-2040-x. Epub 2020 Jan 31.
Abstract
This research provided a new way to improve the quality of tofu using lactic acid bacteria combined with salt coagulants. In this study, the effect of () combined with salt coagulants (MgCl, MgSO, CaCl, CaSO) on the yield, water-holding capacity (WHC), texture, sensory factors, microstructure and flavour were analysed to evaluate the quality characteristics of fermented tofu. The results showed that the yield of tofu was significantly increased by the fermentation of (24.75-31.26%). There was no significant difference in the WHC of the tofu, and the value range of WHC was 77.32-80.52%. Fermentation increased the hardness of the tofu and made the tofu structure uniform. In + MgSO tofu, 10 flavour compounds were detected, and the relative content (54.29%) of the four main flavour compounds was highest. + MgSO had the highest sensory value (23.26). The fermentation of combined with salt coagulants significantly improved the quality characteristics of tofu.
摘要
本研究提供了一种利用乳酸菌与盐类凝固剂相结合来提高豆腐品质的新方法。在本研究中，分析了（）与盐类凝固剂（MgCl、MgSO、CaCl、CaSO）组合对豆腐产量、持水能力（WHC）、质地、感官因素、微观结构和风味的影响，以评估发酵豆腐的品质特性。结果表明，（）发酵显著提高了豆腐产量（24.75 - 31.26%）。豆腐的持水能力无显著差异，持水能力值范围为77.32 - 80.52%。发酵增加了豆腐的硬度并使豆腐结构均匀。在 + MgSO豆腐中，检测到10种风味化合物，四种主要风味化合物的相对含量（54.29%）最高。 + MgSO的感官评分最高（23.26）。（）与盐类凝固剂的发酵显著改善了豆腐的品质特性。
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