期刊论文

中文

食品安全质量检测学报

2095-0381

2019

10

9

2634-2641

10.3969/j.issn.2095-0381.2019.09.030

国家自然科学基金项目（31571819）~~；

本校为第一机构

目的 探讨卤水发酵过程中主要指标酸度和氨基酸态氮、总氨基酸的变化规律.方法 以2家品牌企业规模化生产的卤水配方为参照,实验室自制样品后采用接入不同老卤水与自然发酵组进行比较分析.结果 3种不同发酵卤水变化趋势基本一致,在发酵不同阶段臭豆腐卤水A、B、C氨基酸总量明显增加,其变化范围分别是0.60～5.45、1.66～3.35和1.05～3.68 g/kg.呈味氨基酸在发酵前期以鲜甜氨基酸为主,后期以苦味氨基酸为主.3种臭豆腐卤水中氨基酸态氮与pH值呈明显上升趋势,氨基酸态氮变化范围在0.10％～0.45％之间,pH值在发酵前期为酸性,而后期呈碱性,最高pH值达到8.5.结论 3种接种方式卤水发酵中主要理化指标的动...

Objective To investigate the change rules of acidity,amino acid nitrogen and total amino acid in the main fermentation process of brine.Methods The brine formula produced by 2 brand enterprises on a large scale was used as reference,and the laboratory self-made samples were compared with different old brines and natural fermentation.Results The variation trends of 3 different fermentation brines were basically same.The total amino acids of A,B and C in the stinky tofu brine increased significantly at different stages of fermentation,and the variation range was 0.60?5.45,1.66?3.35 and 1.05?3.68...