食品与发酵工业 >

2024 , Vol. 50 >Issue 16: 228 - 234

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036936

研究报告

不同卤汁循环次数下卤豆干及卤汁品质特性变化规律研究

  • 吴国庆 ,
  • 黄展锐 ,
  • 郑奕柔 ,
  • 何婉莹 ,
  • 赵良忠 ,
  • 陈浩 ,
  • 张嫣 ,
  • 唐玲微 ,
  • 周衡平 ,
  • 刘斌斌
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  • 1(邵阳学院 食品与化学工程学院,豆制品加工与安全控制湖南省重点实验室,湖南 邵阳,422000)
    2(深圳市通量检测科技有限公司,广东省高特异性生物快速检测工程技术研究中心,广东 深圳,518038)
    3(平江县劲仔食品有限公司,湖南 岳阳,414000)
第一作者：硕士研究生(黄展锐副教授和郑奕柔为共同通信作者,E-mail:zhangrui_huang@163.com;332087265@qq.com)

收稿日期: 2023-07-30

  修回日期: 2023-09-11

  网络出版日期: 2024-09-19

基金资助

邵阳学院研究生科研创新项目(CX2023SY040);湖南省科技创新计划资助项目(2019TP1028,2022NK2039)

收起

Study on change rule of quality characteristics of leisure-dried tofu and marinade under different marinade recycling cycles

  • WU Guoqing ,
  • HUANG Zhanrui ,
  • ZHENG Yirou ,
  • HE Wanying ,
  • ZHAO Liangzhong ,
  • CHEN Hao ,
  • ZHANG Yan ,
  • TANG Lingwei ,
  • ZHOU Hengping ,
  • LIU Binbin
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  • 1(College of Food and Chemical Engineering, Shaoyang University, Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China)
    2(Department of Industry-University-Research Collaboration, Shenzhen Total-Test Technology Co.Ltd., Guangdong Engineering Research Center of High Specificity Biological Rapid Detection, Shenzhen 518038, China)
    3(Pingjiang Jinzai Food Co.Ltd., Yueyang 414000, China)

Received date: 2023-07-30

  Revised date: 2023-09-11

  Online published: 2024-09-19

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摘要

以卤豆干为研究对象,研究了在不同卤汁循环次数下卤豆干及卤汁中蛋白质、脂肪、游离氨基酸、总酸、NaCl、色差及质构特性等品质特性的变化规律。结果表明,随着卤汁循环次数增加,卤汁中NaCl含量从5.39%降低到1.82%,卤豆干中NaCl含量从0.56%增加到0.93%。卤汁中蛋白质、脂肪、游离氨基酸、总酸含量随着卤汁循环次数增加而持续升高,卤豆干中则逐渐降低。卤制过程中,豆干硬度和咀嚼性逐渐增大,黏着性、回复性和弹性变化不明显;豆干的亮度值(L*)与黄度值(b*)呈现显著性降低(P<0.05),红度值(a*)趋于先减小后增大的趋势。豆干中谷氨酸在游离氨基酸中含量最高,卤汁中鲜味氨基酸的含量随着卤汁循环次数不断增加。该研究结果为卤豆干工业化生产、卤汁重复利用、卤制品质量安全及其重复定量卤制提供理论依据。

关键词： 卤豆干; 卤汁; 循环卤制; 品质特性; 变化规律

本文引用格式

吴国庆 , 黄展锐 , 郑奕柔 , 何婉莹 , 赵良忠 , 陈浩 , 张嫣 , 唐玲微 , 周衡平 , 刘斌斌 . 不同卤汁循环次数下卤豆干及卤汁品质特性变化规律研究[J]. 食品与发酵工业, 2024 , 50(16) : 228 -234 . DOI: 10.13995/j.cnki.11-1802/ts.036936

Abstract

Taking the leisure-dried tofu as the research object, the changing pattern of the quality characteristics in protein, fat, free amino acid, total acid, NaCl, color difference, and texture characteristics in leisure-dried tofu and marinade were studied under different marinade recycling cycles.Results showed that with an increased number of repeated marinating, the content of NaCl in marinade decreased from 5.39% to 1.82%, and the content of NaCl in leisure-dried tofu increased from 0.56% to 0.93%.The contents of protein, fat, free amino acids, and total acids in the marinade continued to increase along with the increased number of repeated marinating, while the contents of leisure-dried tofu gradually decreased.The hardness and chewiness of leisure-dried tofu increased gradually, while the adhesion, resilience, and elasticity of leisure-dried tofu did not change significantly.The L* value and b* value of leisure-dried tofu showed a significant decrease (P<0.05), and the a* value tended to decrease first and then increase.The glutamic acid content in leisure-dried tofu was the highest among free amino acids, and the content of delicious amino acids in marinade increased with repeated marinating.The research results provide a theoretical basis for the industrial production of leisure-dried tofu, the reuse of marinade, the quality and safety of marinade products, and the repeated quantitative halogenation.

Key words： leisure-dried tofu; marinade; repeated marinating; quality characteristics; change rule

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