胡雪芬,张锦航,李二虎

• 1:华中农业大学食品科技学院

摘要(Abstract)：

白点是腐乳发酵过程中由于酪氨酸含量过高而产生的白色颗粒，过量的酪氨酸会给腐乳带来颗粒感和苦涩感。为了降低腐乳中的酪氨酸含量，减少白点的产生，提升腐乳的品质，文章通过探究盐浓度、酒精含量及后酵温度3个因素对酪氨酸含量及腐乳感官评分的影响，根据单因素试验的结果结合响应面法优化腐乳后酵条件。结果表明，酒精含量、盐浓度和后酵温度对酪氨酸含量具有显著性影响(P<0.05)。最佳后酵工艺参数为盐浓度6.64%(质量比)、酒精含量11.36%(体积比)、后酵温度19.45℃,在此条件下后发酵60 d的腐乳中酪氨酸含量为67.0 mg/100 g,文章旨在为腐乳中白点的抑制及腐乳品质的提高提供理论基础和参考依据。

关键词(KeyWords)： 腐乳;酪氨酸;后酵条件;感官评价

Abstract:

Keywords:

基金项目(Foundation): 校企合作技术开发项目(0220200054);; 湖北省食品安全地方标准制(修)订(464519026)

作者(Author): 胡雪芬,张锦航,李二虎

参考文献(References)：

• [1]范洪臣，王冰，马永强.克东腐乳的研究进展[J].中国调味品，2021,46(6):184-187.
• [2]魏冠棉，张军伟，周鹏.低盐油腐乳发酵过程中品质和挥发性风味的分析[J].中国调味品，2019,44(2):18-23.
• [3]FENG Z,CHEN H,LYU X T,et al.Accelerated ripening of Kedong sufu with autochthonous starter cultures Kocuria rosea KDF3 and its protease KP3 as adjuncts[J].Journal of Applied Microbiology,2014,116(4):877-889.
• [4]HAN B Z,WANG J H,ROMBOUTS F M,et al.Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu,a Chinese fermented soybean food[J].Journal of the Science of Food and Agriculture,2003,83(9):899-904.
• [5]ARNAU J,GOU P,GUERRERO L.The effects of freezing,meat pH and storage-temperature on the formation of white film and tyrosine crystals in dry-cured hams[J].Journal of the Science of Food and Agriculture,1994,66(3):279-282.
• [6]孙军勇，朱洪康，陆健.绍兴白方腐乳中含氮物质的分析及对白点形成的影响[J].食品与发酵工业，2016,42(7):153-157.
• [7]闵世豪，单万祥，钮成拓，等.豆酱白点物质组成及模拟发酵条件优化[J].食品与发酵工业，2020,46(9):89-93.
• [8]LIU J B,SONG H L,LIU Y,et al.Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach[J].Journal of the Science of Food and Agriculture,2015,95(15):3183-3194.
• [9]RUDOLPH S,RIEDEL E,HENLE T.Studies on the interaction of the aromatic amino acids tryptophan,tyrosine and phenylalanine as well as tryptophan-containing dipeptides with cyclodextrins[J].European Food Research and Technology,2018,244(9):1511-1519.
• [10]IDOWU A T,BENJAKUL S.Bitterness of fish protein hydrolysate and its debittering prospects[J].Journal of Food Biochemistry,2019,43(9):12978.
• [11]FU J,LI L,YANG X Q.Specificity of carboxypeptidases from Actinomucor elegans and their debittering effect on soybean protein hydrolysates[J].Applied Biochemistry and Biotechnology,2011,165(5-6):1201-1210.
• [12]LEE K P D,WARTHESEN J J.Preparative methods of isolating bitter peptides from cheddar cheese[J].Journal of Agricultural and Food Chemistry,1996,44(4):1058-1063.
• [13]徐荣荣.酪蛋白肽制备、脱苦及其功能特性的研究[D].兰州：甘肃农业大学，2017.
• [14]纪海兵.雅致放射毛霉的分离鉴定及其羧肽酶Y的基因克隆与表达[D].无锡：江南大学，2016.
• [15]MEZA J C,AURIA R,LOMASCOLO A,et al.Role of ethanol on growth,laccase production and protease activity in Pycnoporus cinnabarinus ss3[J].Enzyme and Microbial Technology,2007,41(1-2):162-168.
• [16]DANIEL R M,DANSON M J,EISENTHAL R,et al.New parameters controlling the effect of temperature on enzyme activity[J].Biochemical Society Transactions,2007,35(6):1543-1546.
• [17]QIU S,WANG Y,CHENG Y Q,et al.Reduction of biogenic amines in sufu by ethanol addition during ripening stage[J].Food Chemistry,2018,239:1244-1252.
• [18]CHEN J,QUAN M H,CHENG Y Q,et al.Acetylcholinesterase inhibitory activity of Chinese sufu (fermented tofu) ethanol-extract[J].Food Chemistry,2012,134(3):1263-1266.
• [19]邹明珠，茹钦华，曹占双，等.食品中酪氨酸含量的测定[J].分析试验室，1998(4):63-65.
• [20]沈子林，翁本德，管有根.关于腐乳的感官品评方法[J].中国调味品，2003(10):39-40.
• [21]LI Y,ZHANG X,YANG J J,et al.Influence of the addition of Geotrichum candidum on the microbial,chemical,textural,and sensory features of soft soy cheese[J].Journal of Food Processing and Preservation,2020,44(11):14823.
• [22]刘倩.毛霉蛋白酶水解制备大豆鲜味肽的研究[D].广州：华南理工大学，2020.