期刊论文

Optimization of coloring process for Changsha stinky tofu and comparing of odor components before and after being soaked in brine

中文

南方农业学报

2095-1191

2019

50

4

831-837

10.3969/j.issn.2095-1191.2019.04.21

31571819:国家自然科学基金 31371828:国家自然科学基金 433-99000412:韶关学院校级重点科研项目 2018sn049:韶关市社会发展与科技服务专项

本校为第一机构

【目的】对长沙臭豆腐的上色工艺和挥发性风味物质进行研究,为促进臭豆腐标准化和工业化生产提供参考依据。【方法】采用单因素试验和正交试验考察硫酸亚铁浓度、茶叶粉用量、上色温度和上色时间对臭豆腐上色效果的影响,确定最佳上色工艺,并采用顶空固相微萃取结合气相色谱质谱联用法(HS-SPME-GC-MS)测定豆腐浸泡卤水前后挥发性风味物质的相对含量差异。【结果】上色因素对臭豆腐色差L值的影响排序为茶叶粉用量>硫酸亚铁浓度>上色时间>上色温度;最佳上色工艺为:硫酸亚铁浓度0.12 g/L、茶叶粉用量7.0 g/L、上色温度92 ℃、上色时间28 min,在此条件下,臭豆腐色差L值为0.90。豆腐浸泡卤水后,6种酯类...

【Objective】In this paper,study on coloring process and volatile flavor compounds of Changsha stinky tofu were studied and carried out.It supplied reference that promoted standardization and industrial production of stinky tofu.【Method】Influence of concentrations of ferrous sulfate,contents of tea powder,coloring temperature and coloring time on coloring effects of stinky tofu were determined by the single factor and orthogonal experiments,the optimal coloring process was determined.The relative content of volatile components before and afte...