Food and Fermentation Industries >

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

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

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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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

Cite this article

WU Tao , PENG Xilin , ZHAO Liangzhong , CHEN Hao , ZHOU Xiaojie , HUANG Zhanrui , ZHOU Xiaohu . Variation law of Xiangpai dried tofu and brine during marinating process[J]. Food and Fermentation Industries, 2021 , 47(19) : 146 -154 . DOI: 10.13995/j.cnki.11-1802/ts.028125

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