半胱氨酸改善低糖腐乳风味色泽品质的研究
首发时间:2016-01-11
摘要:腐乳是我国具有民族特色的传统发酵豆制品,传统腐乳常温后酵及贮藏过程中发生的美拉德褐变导致其色泽不断加深,降低了消费者购买欲望。低糖腐乳的制备虽然能在一定程度上抑制传统腐乳色泽加深,但产品丧失腐乳特有风味。为有效改善低糖腐乳的风味色泽品质,本文在低糖腐乳的基础上进行优化,选择半胱氨酸作为天然抗褐变剂,通过A420、色差值等指标分析色泽抑制效果,结合感官评定及挥发性风味成分鉴定等手段,制备出风味色泽品质得到显著提升的低糖低褐变腐乳。利用紫外和可见光谱分析研究三种腐乳后酵期内非酶褐变产物的生成规律。结果表明,半胱氨酸通过与美拉德褐变中间产物反应抑制大分子类黑素的产生,当半胱氨酸添加量为0.2%(w/v)时制备出的低糖低褐变腐乳不仅色泽抑制效果显著,而且产品风味良好,酯香味浓郁,挥发性风味物质更加丰富;鲜味更强、口感丰富而醇厚。
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Improving the flavor and color quality of low-sugar fermented bean curd by addition of cysteine
Abstract:Fermented bean curd was a traditional fermented soybean food in China. The Maillard browning occurring at room temperature during after-fermentation and storage time of fermented bean curd results in the darkening, reducing consumer desire to buy. Although low-sugar fermented bean curd could inhibit the traditional color darkening to a certain extent, it would loss the characteristic flavor of fermented bean curd. In order to improve the color and flavor quality of low-sugar fermented bean curd, cysteine was selected as natural anti-browning agent. Through analyzing some indices such as A420 and color difference to evaluate color suppression effect, combined with sensory evaluation and identification of volatile flavor compounds, low-sugar and low-browning fermented bean curd were prepared. UV and visible spectra analysis were used to explore the formation law of non-enzymatic browning products during the after-fermentation period of three kinds of fermented bean curd. The results showed that cysteine reacted with the intermediate product of Maillard browning reaction to reduce macromolecular melanoid. The color darkening was significantly inhibited for the low-sugar fermented bean curd prepared by addition of 0.2% (w/v) cysteine, with good flavor and ester aroma, volatile flavor were stronger and the taste is richer and mellower.
Keywords: Fermented bean curd Low-sugar Maillard Browning Cysteine
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No.4674645112801814****
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