为缩短传统奶豆腐的生产时间,提升产品品质,在传统奶豆腐制作工艺基础上,改良了发酵产酸的凝乳方式,采用酸凝或乳酸菌发酵代替自然发酵凝乳,开发了酸凝或乳酸菌奶豆腐,并对其凝块中微生物多样性及其理化指标、质构特性、流变学特性、游离氨基酸含量和感官特性等进行了综合评价。结果表明,与传统奶豆腐相比,经酸凝或乳酸菌发酵生产的奶豆腐凝乳时间短,凝乳充分;产品脂肪含量和pH值较高,游离氨基酸含量丰富,并以苯丙氨酸、谷氨酸、丙氨酸含量居高,口感细腻,酸度适中。而且,酸凝奶豆腐凝块中的优势菌群更为丰富;硬度和胶着度低,更易咀嚼;受热后,融化性和流淌性好,更易拉丝。综合分析结果显示,酸凝奶豆腐的生产工艺简单,口感、风味等显著优于传统奶豆腐和乳酸菌奶豆腐,可作为新型奶豆腐在牧区进行推广应用,有利于促进牧民增收。
A new Hurood cheese product was produced by acid-coagulation or lactic acid bacteria fermentation instead of natural fermentation. The novel process was aimed to shorten the production time and to improve the quality of traditional Hurood. We comprehensively evaluated the microbial diversity of curd, and physicochemical composition, texture characteristics, rheological properties, free amino acid content, and sensory characteristics of Hurood cheese. The results showed that Hurood cheese produced by acid coagulation or lactic acid bacteria fermentation had sufficient coagulation and shorter coagulation time than traditional Hurood. The acid-coagulation- or lactic acid bacteria-produced Hurood product had higher fat content and pH value, abundant free amino acid contents, of which the quantities of phenylalanine, glutamic acid, and alanine were the highest; its palate was delicate, with good acidity. Additionally, the dominant bacteria in curd of the acid coagulation Hurood were more abundant. Its hardness and adhesion were lower, which facilitated chewing. Furthermore, good melting and flowing, and easy drawing characteristics after heating were achieved in the novel product. Our comprehensive analysis results showed that the acid-coagulation Hurood had a simpler production process, and its taste and flavor were significantly better than those of traditional and lactic acid bacteria Hurood. Therefore, this novel Hurood product can be popularized and its application promoted in pastoral, which would be conducive to herdsmen’s income increase.
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