食品科学2018，Vol.39Issue(8)：64-68,5.DOI:10.7506/spkx1002-6630-201808011
外源蛋白酶对腐乳后发酵理化和感官特性的影响
Effect of Exogenous Protease on the Physiochemical and Sensory Properties of Sufu during Post-Fermentation
摘要
Abstract
To evaluate the impact of adding exogenous protease on sufu ripening, the pH, moisture, total acid content, amino nitrogen content, hardness and sensory quality were determined during the post-fermentation of sufu with no enzyme, papain or rennet added. The results showed that addition of exogenous proteases increased the pH of sufu compared with the control group after 5 days of ripening but it had no significant effect on moisture or total acid content. Addition of 4% papain, 2% or 4% rennet remarkably promoted the production of amino nitrogen. Hardness was decreased by adding 4% papain or 4% rennet. The results of sensory evaluation showed that exogenous proteases improved the taste, internal color, aroma and umami of sufu, but bitterness was formed as a result of the hydrolysis of soybean protein with papain.关键词
木瓜蛋白酶/皱胃酶/腐乳/理化特性Key words
papain/rennet/sufu/physiochemical properties分类
轻工纺织引用本文复制引用
喻世哲,刘晶晶,吴佳伦,韩北忠,陈晶瑜..外源蛋白酶对腐乳后发酵理化和感官特性的影响[J].食品科学,2018,39(8):64-68,5.基金项目
国家高技术研究发展计划(863计划)项目(2013AA102105-4) （863计划）
