低盐油腐乳发酵过程中品质和挥发性风味的分析-《中国调味品》

文章信息/Info

Title:: Analysis of quality and volatile flavor during fermentation of low-salt oil furu

摘要:: 本文研究了11%（对照组）、9%、7%和5%不同盐添加量对油腐乳品质和挥发性风味的影响。结果表明：低盐发酵过程中，油腐乳的水分、总酸、氨基酸态氮、水溶性蛋白和挥发性风味物质含量随着时间的延长呈上升趋势。9%低盐发酵的油腐乳在发酵90天时水分含量为59.44 g/100g，总酸含量为2.15 g/100g，氨基酸态氮含量为0.94 g/100g，水溶性蛋白含量为4.42 g/100g，盐含量为9.30 g/100g，挥发性风味物质含量为26898.17 μg/kg；7%低盐发酵的油腐乳在发酵90天时指标分别为60.74 g/100g、2.35 g/100g、0.99 g/100g、4.41 g/100g、7.17 g/100g、34899.71 μg/kg；5%低盐发酵的油腐乳在发酵90天时指标分别为61.04 g/100g、2.33 g/100g、1.06 g/100g、4.69 g/100g、5.24 g/100g、33548.01 μg/kg。与对照组的油腐乳相比，低盐发酵能够提高油腐乳的品质和挥发性风味物质含量。综合油腐乳发酵过程中的理化指标和挥发性风味物质，7%和9%盐添加量可以推荐给油腐乳的实际生产。

Abstract:: The effects of different amounts of salt (11 (control), 9, 7 and 5%) on the quality and volatile flavor of oil furu were studied in this paper. The results showed that the content of water, total acid, amino nitrogen, water-soluble protein and volatile compounds of low-salt oil furu increased with time. The moisture content of 9% low-salt fermented oil furu was 59.44g/100g, the total acid content was 2.15 g/100g, the amino acid nitrogen content was 0.94 g/100g, the water-soluble protein content was 4.42 g/100g, the salt content was 9.30g/100g, and the volatile flavor content was 26898.17 μg/kg at 90 days of fermentation. The indexes of 7% low-salt furu were 60.74 g/100g, 2.35 g/100g, 0.99 g/100g, 4.41 g/100g, 7.17 g/100g, and 34899.71 μg/kg, respectively. The indexes of 5% low-salt furu were 61.04 g/100g, 2.33 g/100g, 1.06 g/100g, 4.69 g/100g, 5.24 g/100g, and 33548.01 μg/kg respectively. Compared with the control, low salt fermentation can improve the quality and volatile flavor of oil furu. Based on the physicochemical properties and volatile flavor compounds of oil furu during ripening, 7% and 9% salt amount are recommended to the actual manufacture of low-salted oil furu.