期刊论文

中文

食品安全质量检测学报

2095-0381

2014

10

3098-3109

10.19812/j.cnki.jfsq11-5956/ts.2014.10.023

国家自然科学基金项目（21105125）~~；

本校为第一机构

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...

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, lac...