Changes in antioxidant components and color of fermentation products in effluent from tofu squeezing
CHEN Siyu1, LIANG Xin1, LEI Yu1, KONG Qianqian1, WAN Xin1, ZHANG Baoshan1,2*
1(College of Food Engineering and Nutritional Science, Shaanxi Normal University, XÍan 710119, China) 2(Research Center of Fruit and Vegetable Deep-Processing Technology, Shaanxi Normal University, XÍan 710119, China)
Abstract: Effluent from tofu squeezing is rich in whey protein, oligosaccharides, saponins, and isoflavones. The objectives of this study were to evaluate the changes in the functional components and color of products during vinegar fermentation using effluent from tofu and lay a foundation for further development and research on functional liquor and vinegar. Effluent from tofu squeezing, tofu effluent liquor, and tofu effluent vinegar, as raw materials, were treated with heat, metal ions, and light. Subsequently, their color and total phenol and flavonoid content were compared and analyzed. These three treatments changed the color and reduced the total phenol and flavonoid content, to varying degrees. Specifically, higher-temperature treatment for a longer duration substantially reduced the content of antioxidant components; Fe3+ ion treatment significantly changed the color and reduced the antioxidant components of the fermented products. The stability of antioxidant components and color was the highest under indoor dark conditions. The results have important guiding significance to determine the optimal conditions for the processing and storage of effluent from tofu squeezing and its fermented products.
陈思雨,梁鑫,雷钰,等. 豆腐黄浆水发酵阶段产物抗氧化成分和色泽变化[J]. 食品与发酵工业, 2021, 47(6): 34-41.
CHEN Siyu,LIANG Xin,LEI Yu,et al. Changes in antioxidant components and color of fermentation products in effluent from tofu squeezing[J]. Food and Fermentation Industries, 2021, 47(6): 34-41.
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2021, Vol. 47 
