Wu Tao, Huang Zhanrui, Zhao Liangzhong, Zhou Xiaohu, Chen Hao, Zhou Xiaojie, Li Ming, Zhou Jinsong, Lin Yingyi
Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
Jinzai Food Group Co., Ltd., Yueyang 414022, China.
Foods. 2023 Feb 16;12(4):841. doi: 10.3390/foods12040841.
Leisure dried tofu (LD-tofu) was prepared using two different marinating processes: the repeated heating method (RHM) and the vacuum pulse method (VPM). The quality characteristics and bacterial community succession of LD-tofu and the marinade were evaluated. The results showed that the nutrients in LD-tofu were easily dissolved into the marinade during the marinating process, while the protein and moisture content of RHM LD-tofu changed most dramatically. With the increase in marinade recycling times, the springiness, chewiness and hardness of VPM LD-tofu increased significantly. The total viable count (TVC) of the VPM LD-tofu decreased from the initial value of 4.41 lg cfu/g to 2.51-2.67 lg cfu/g as a result of the marinating process, which had a significant inhibitory effect. Additionally, 26, 167 and 356 communities in the LD-tofu and marinade were detected at the phylum, family and genus levels, respectively. Pearson correlation analysis showed that , and were closely related to the quality characteristics of LD-tofu, whereas , and were closely related to the marinade. The present work provides a theoretical basis for the screening of functional strains and quality control in LD-tofu and marinade.
休闲豆腐干（LD-豆腐）采用两种不同的腌制工艺制备：反复加热法（RHM）和真空脉冲法（VPM）。对LD-豆腐及其卤汁的品质特性和细菌群落演替进行了评价。结果表明，腌制过程中LD-豆腐中的营养成分易溶于卤汁，其中RHM LD-豆腐的蛋白质和水分含量变化最为显著。随着卤汁循环次数的增加，VPM LD-豆腐的弹性、咀嚼性和硬度显著增加。腌制过程使VPM LD-豆腐的总活菌数（TVC）从初始值4.41 lg cfu/g降至2.51 - 2.67 lg cfu/g，具有显著的抑制作用。此外，在门、科和属水平上分别在LD-豆腐和卤汁中检测到26、167和356个群落。Pearson相关性分析表明， 、 和 与LD-豆腐的品质特性密切相关，而 、 和 与卤汁密切相关。本研究为LD-豆腐和卤汁中功能菌株的筛选及品质控制提供了理论依据。
