低盐风味腐乳的研制
首发时间:2013-05-28
摘要:腐乳是一种营养丰富的中国传统大豆发酵食品,但较高的含盐量不利于人们的健康和产品的市场拓展。为了研究既美味又具备良好保藏性的低盐腐乳产品,本文研制了不同方式添加2%山梨醇和0.2%风味肽的2种腐乳产品,通过水分、蛋白质含量等指标、感官评定、质构分析、抗氧化能力以及挥发性风味成分鉴定等手段,将低盐腐乳的特性与正常盐分的腐乳做对比。结果表明,添加了山梨醇和风味肽的低盐腐乳水分活度得到了控制,产品硬度小但涂抹性良好,抗氧化能力较强,挥发性风味物质更多,鲜味更强、口感丰富。糖醇不同添加方式的产品质量特性也有所不同,可根据市场需要选择性开发。
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Development of the low-salt and flavor fermented bean curd
Abstract:Fermented bean curd was a traditional fermented soybean food of Chinese with rich nutrition, but higher salinity hindered people's health and was not conducive to product market development. In order to develop both delicious and good preservation low-salt fermented bean curd products, two kinds of fermented bean curd products that added 2% sorbitol and 0.2% flavor peptide in different methods were prepared. Through indices such as moisture, protein content, sensory evaluation, texture profile analysis, antioxidant ability and volatile flavour compounds identification methods, the low-salt fermented bean curd characteristics were compared with the normal one. The results showed that the the water activity of low-salt fermented bean curd was controlled through the addition of sorbitol and flavor peptide, hardness was smaller but good at painting characteristics, antioxidant ability was stronger, more volatile flavor substances were found, and it's more flavor and richer taste. And different addition methods of sorbitol also affected the characteristics of the low-salt fermented bean curd, which would be selective applied according to the makert preference.
Keywords: fermented bean curd low-salt flavor antioxidant ability
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