中国奶牛Issue(5)：50-56,7.DOI:10.19305/j.cnki.11-3009/s.2026.05.010
不同凝乳方式对奶豆腐滋气味和质构的影响
Effects of Different Curdling Methods on Taste,Aroma and Texture of Milk Tofu
摘要
Abstract
To study the influence of different curdling methods on taste,aroma and texture of milk tofu,the volatile flavor compounds,free amino acid content,and texture characteristics of milk tofu produced by three processes—natural fermentation,acid coagulation,and enzyme coagulation—were detected respectively.The results showed that in naturally fermented milk tofu,the contents of benzaldehyde,tridecanal,and acetic acid were higher,which imparted undesirable odors to the product.The contents of 1-octen-3-ol,2,3-butanedione,hexanoic acid,isovaleric acid,and lauric acid in the acid-coagulated and enzyme-coagulated groups were significantly higher than those in the naturally fermented group,contributing mushroom-like,fermented,and fresh aromas to the milk tofu.The highest amount of esters was found in enzyme-coagulated milk tofu,and these compounds were crucial for the formation of the aroma profile.The analysis of taste substances revealed that the content of glutamic acid was higher in enzyme-coagulated milk tofu,which enhanced its flavor.The hardness,springiness,gumminess,and chewiness of enzyme-coagulated milk tofu were the highest,resulting in a more delicate and elastic texture.Overall,it was demonstrated that the sensory quality of enzyme-coagulated milk tofu was superior to that of milk tofu produced by natural fermentation and acid coagulation.关键词
奶豆腐/凝乳方式/挥发性风味物质/游离氨基酸/质构Key words
Milk tofu/Curdling method/Volatile flavor substance/Free amino acid/Texture分类
轻工纺织引用本文复制引用
郭奇慧,雷守成,武国栋,高秀兰,刘静,郝瑛媛..不同凝乳方式对奶豆腐滋气味和质构的影响[J].中国奶牛,2026,(5):50-56,7.基金项目
内蒙古商贸职业学院重点项目(NSZYYJ202402). （NSZYYJ202402）
