食品与发酵工业 >

2021 , Vol. 47 >Issue 19: 146 - 154

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028125

生产与科研应用

湘派豆干及卤汁在卤制过程中的变化规律

  • 伍涛 ,
  • 彭希林 ,
  • 赵良忠 ,
  • 陈浩 ,
  • 周晓洁 ,
  • 黄展锐 ,
  • 周小虎
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  • 1(邵阳学院 食品与化学工程学院,湖南 邵阳,422000)
    2(豆制品加工与安全控制湖南省重点实验室,湖南 邵阳,422000)
硕士研究生(彭希林教授和赵良忠教授为共同通讯作者,E-mail:241848984@qq.com;sys169@163.com)

收稿日期: 2021-05-27

  修回日期: 2021-06-17

  网络出版日期: 2021-11-04

基金资助

邵阳学院研究生科研创新项目(CX2020SY052);湖南创新型省份建设专项创新平台项目(2019TP1028);湖南创新型省份建设专项重点领域研发计划项目(2019SK2122);湖南创新型省份建设专项创新平台与人才计划项目(2019NK4229);湖南省教育厅科学研究优秀青年项目(20B530)

收起

Variation law of Xiangpai dried tofu and brine during marinating process

  • WU Tao ,
  • PENG Xilin ,
  • ZHAO Liangzhong ,
  • CHEN Hao ,
  • ZHOU Xiaojie ,
  • HUANG Zhanrui ,
  • ZHOU Xiaohu
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  • 1(College of Food Science and Chemical Engineering,Shaoyang University,Shaoyang 422000,China)
    2(Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control,Shaoyang 422000,China)

Received date: 2021-05-27

  Revised date: 2021-06-17

  Online published: 2021-11-04

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摘要

以湘派豆干为研究对象,研究传统卤制、脉冲卤制过程中豆干、卤汁在不同卤制次数时总酸、pH、色差、过氧化值、N(ε)羧甲基赖氨酸(carboxymethyl lysine,CML)、N(ε)羧乙基赖氨酸(carboxyethyl lysine,CEL)含量的变化。结果表明,卤制150次时,传统卤制豆干、脉冲卤制豆干、传统卤制卤汁、脉冲卤制卤汁总酸上升率分别达到了55.56%、62.35%、67.89%、69.16%;随着卤制次数的增加,豆干、卤汁的pH值缓慢下降,传统卤制豆干、脉冲卤制豆干、传统卤制卤汁、脉冲卤制卤汁的pH值处于7.49~7.08、7.49~6.53、5.68~6.33、5.34~5.87;卤制过程中,豆干与卤汁的L*、b*值均呈现显著性降低(P<0.05),a*值呈现先增加后减小趋势;豆干与卤汁的过氧化值显著上升(P<0.05);CML与CEL含量随着卤制次数的增加均呈现递增趋势,传统卤制方式条件下的卤汁、豆干中的CML与CEL含量均高于脉冲卤制。通过对理化指标与安全指标进行相关性分析,CML、CEL两两之间呈极显著正相关(P<0.01),各指标间相互影响。该研究可为脉冲卤制广泛应用于湘派豆干安全性控制提供新思路。

关键词： 传统卤制; 脉冲卤制; 豆干; 卤汁; N(ε)羧甲基赖氨酸; N(ε)羧乙基赖氨酸

本文引用格式

伍涛 , 彭希林 , 赵良忠 , 陈浩 , 周晓洁 , 黄展锐 , 周小虎 . 湘派豆干及卤汁在卤制过程中的变化规律[J]. 食品与发酵工业, 2021 , 47(19) : 146 -154 . DOI: 10.13995/j.cnki.11-1802/ts.028125

Abstract

Taking Xiangpai dried tofu as the research object, the changes of total acid, pH, color difference, peroxide value, N (ε) carboxymethyl lysine (CML) and N (ε) carboxymethyl ethyl lysine (CEL) contents in dried tofu and brine during the traditional and vacuum pulse marinating processes were studied. The results showed that the total acid increase rates of traditional marinating dried tofu, vacuum pulse marinating dried tofu, traditional brine and vacuum pulse marinating brine reached 55.56%, 62.35%, 67.89% and 69.16% respectively after 150 cycles of marinating. With the increase of marinating cycles, the pH value of dried tofu and brine decreased slowly. The pH values of traditional marinating dried tofu, vacuum pulse marinating dried tofu, traditional brine and vacuum pulse marinating brine were 7.49-7.08 ,7.49-6.53, 5.68-6.33and 5.34-5.87 respectively. In the process of marinating, the L* value and b* value of dried tofu and brine decreased significantly (P<0.05), and the a* value increased first and then decreased. In addition, the peroxide value of dried tofu and brine increased significantly (P<0.05). And the contents of CML and CEL showed an increasing trend with the increase of marinating cycles. The contents of CML and CEL in brine and dried tofu under traditional marinating were higher than those under vacuum pulse marinating. Furthermore, the color difference of soybean tofu and brine under vacuum pulse marinating was higher than that of traditional marinating, and especially the product was given special flavor and color. The total acid, peroxide value, CML and CEL were lower than those of traditional marinating, and the product was given safety. Through the correlation analysis between physichemical indicators and safety indicators, CML was significantly positively correlated (P<0.001) with CEL, and each index affected each other. This study could provide new ideas for the wide application of vacuum pulse marinating and the safety control of Xiangpai dried tofu.

Key words： traditional marinating; pulse marinating; dried tofu; brine; N(ε) carboxymethyl lysine; N(ε) carboxyethyl lysine

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