响应面法优化混菌发酵膏状腐乳前发酵工艺
Optimization of pre-fermentation process of paste sufu with mixed-strain fermentation by response surface methodology
刘秦明 1白彬阳 1陈中爱 1薛桥丽 2胡永金1
作者信息
- 1. 云南农业大学 食品科学技术学院,云南 昆明 650201
- 2. 云南农业大学 学报编辑部,云南 昆明 650201
- 折叠
摘要
为满足市场对腐乳的多样化需求,采用多菌株混菌发酵制备膏状腐乳.以蛋白酶活力为评价指标,响应面法优化前发酵条件,并测定膏状腐乳理化指标、游离氨基酸组分及感官评分.结果表明,混菌发酵膏状腐乳前发酵的最优工艺条件为:少孢根霉(Rhizopus oligosporus):毛霉(Mucor):酵母:植物乳植杆菌(Lactiplantibacillus plantarum)接菌比例为4:2:2:2,接菌浓度 1.0×106 CFU/mL,发酵温度32 ℃,发酵时间60 h,在此条件下,混菌发酵膏状腐乳的蛋白酶活力为123.84 μg/g,显著高于少孢根霉(90.07 μg/g)和毛霉(102.14 µg/g)单菌发酵腐乳(P＜0.05).混菌发酵膏状腐乳前发酵结束时游离氨基酸总量为5.77 mg/g,其中34.35％是必需氨基酸,含量为1.98 mg/g,高于单菌株少孢根霉(4.25 mg/g)和毛霉(3.66 mg/g)发酵腐乳的游离氨基酸总量.对比单菌和混菌发酵剂发酵膏状腐乳前发酵终点时的感官品评结果,混菌发酵膏状腐乳的综合评分最高,香气浓郁,且滋味丰富.综合来看,混菌发酵膏状腐乳在各方面均优于单菌发酵膏状腐乳.
Abstract
In order to meet the diversified market demand for sufu,paste sufu was prepared by mixed-strain fermentation.The pre-fermentation condi-tions were optimized by response surface method using protease activity as evaluation index,and the physicochemical indexes,free amino acid frac-tions and sensory evaluation of paste sufu were determined.The results showed that the optimal technological conditions for the pre-fermentation of paste sufu by mixed-strain fermentation were as follows:Rhizopus oligosporus:Mucor:yeast:Lactiplantibacillus plantarum ratio 4:2:2:2,inoculum con-centration 1.0x106 CFU/ml,fermentation temperature 32 ℃,and time 60 h.Under these conditions,the protease activity of the paste sufu was 123.84 μg/g,which was significantly higher than that of R.oligosporus(90.07 µg/g)and Mucor(102.14 μg/g)single-strain fermentation(P＜0.05).The total free amino acids at the end of the pre-fermentation was 5.77 mg/g,of which 34.35％were essential amino acids at 1.98 mg/g,whereas the total free amino acids of sufu fermented by single-strain of R.oligosporus and Mucor were 4.25 mg/g and 3.66 mg/g,respectively.Compared with the sensory evalua-tion results at the pre-fermentation end point of the paste sufu with single-and mixed-strain fermentation,the paste sufu fermented by mixed-strain had the highest overall score,with strong aroma and rich flavor.On the whole,the paste sufu fermented by mixed strain was superior to the sufu fer-mented by singlestrain in all aspects.
关键词
膏状腐乳/混菌发酵/响应面法优化/蛋白酶/游离氨基酸Key words
paste sufu/mixed-strain fermentation/response surface methodology/protease/free amino acid引用本文复制引用
基金项目
科技人才与平台计划(202105AF150049)
云南省高校食品微生物资源与利用重点试验室(云教发[2018]135号)
出版年
2024
NETL
NSTL
万方数据