[1]孙秀宇.风味蛋白酶对酸浆豆干质构特性的影响[J].中国调味品,2019,(02):65-69.
 Effect of Flavor Protease on Texture Characteristics of Dried Sour Dofu[J].CHINA CONDIMENT,2019,(02):65-69.
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风味蛋白酶对酸浆豆干质构特性的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
65-69
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
Effect of Flavor Protease on Texture Characteristics of Dried Sour Dofu
作者:
孙秀宇
文献标志码:
A
摘要:
目前,我国酸浆豆干生产多数为手工作坊,产品存在硬度大、咀嚼性差、弹性小等问题。本研究采用风味蛋白酶对酸浆豆干进行酶解,试图改善其品质和口感,以酶解后产生的游离α-氨基氮含量、蛋白质水解度、豆干的硬度、咀嚼性及弹性为评价指标,研究风味蛋白酶对酸浆豆干品质的影响。结果表明:当风味蛋白酶加入酶量为30U/g、酶解温度50℃、酶解时间1.5h时,酸浆豆干中游离α-氨基氮含量为90.65mg/100g,水解度为2.12%、硬度为4577.6gf、咀嚼性为4682.43gf、弹性为0.93,与未酶解酸浆豆干相比,此条件下制得的酸浆豆干表面光滑,呈淡黄色,柔中带韧,弹性适度,入口清香,回味绵长。
Abstract:
At present, most of the dried sour dofu production in China is hand-made. There are so many shortcomings with the products such as high hardness, poor chewiness and small elasticity. In this study, the flavoring protease was used to enzymolysis the dried soy dofu in an attempt to improve its quality and taste. The effect of flavor protease on the quality of dried sour dofu was studied based on the evaluation indexes of the free α-amino nitrogen content produced after enzymatic hydrolysis, the degree of hydrolysis,the hardness, chewiness and elasticity. Determine the optimum technological conditions for flavor protease to enzymolysis the dried sour dofu. The results showed that the optimal process for enzyme was 30U/g of flavored protease,50℃ of enzymatic hydrolysis and 1.5h of enzymatic hydrolysis. And the free α-amino nitrogen content was 90.65mg/100g, degree of hydrolysis was 2.12%. hardness was 4577.6gf, chewiness was 4682.43gf,and the elasticity was 0.93.Compared with the unenzymatic hydrolysis dried sour dofu, the enzymolysis dried sour dofu under this condition has a smooth surface, pale yellow color, soft and elastic.So it is fragrant, and the aftertaste is endless
更新日期/Last Update: 2019-03-18