作　　者： ; ; ; (郭艳）;

机构地区： 遵义医学院公共卫生学院

出　　处： 《食品科技》 2014年第5期247-250,共4页

摘　　要： 通过对加酶红油腐乳与不加酶腐乳在灌装红油后发酵1周至7周的主要化学组分与感官品质的测定,研究其生化动态变化的规律,从而评定添加外源酶对红油腐乳成熟的影响。结果表明:在此过程中,加酶红油腐乳的氨基酸态氮、水溶性蛋白、可溶性无盐固形物等主要化学组分与感官得分一直保持较高水平,淀粉降解速度也更快。表明外源酶能促进红油腐乳的成熟。 The main chemical composition and sensory score is determined of sufu in the post- fermentation for 1-7 weeks after being filled with chilli oil, while the biochemical dynamic changes are studied in order to evaluate the impact of adding exogenous enzyme on the maturation of hot sufu. The results shows that the amino acid nitrogen, soluble protein, water-soluble solid and sensory score has maintained a high level and the degradation of starch is faster. The study illustrates that exogenous enzyme can promote the maturity of hot sufu.

关 键 词： 腐乳 后酵 外源酶 化学组分

领　　域： [轻工技术与工程] [轻工技术与工程]