【摘要】 以牟定天台阳泉腐乳为样本,探究腐乳在前酵过程中的微生物含量及各理化成分的变化规律。研究结果表明,在腐乳前酵期微生物的含量均先增长后下降,菌落总数、芽孢杆菌数以及霉菌和酵母的数量在晾晒期分别达到最高值9.11 lg(CFU/g)、8.87 lg(CFU/g)和7.77 lg(CFU/g),乳酸菌数量在腌坯期达到最高值8.28 lg(CFU/g)。水分含量在晾晒期有所降低,总酸、氨基酸态氮及水溶性蛋白含量均呈上升的趋势,分别由白坯的0.089 g/100 g、0.015 g/100 g、3.07 g/100 g升高到蘸料期的0.39 g/100 g、0.32 g/100 g和10.23 g/100 g,游离氨基酸含量在腌坯期达到最高为13 516.03 mg/kg。更多还原

【Abstract】 Taking Tiantai Yangquan sufu as a sample, the microbial count and the changes of various physical and chemical components in the prefermentation process of sufu were studied. Results showed that the microorganisms count in the pre-fermentation period of the sufu increased first and then decreased. The total number of colonies, Bacillus and yeasts reached the highest values of 9.11 lg(CFU/g), 8.87 lg(CFU/g) and 7.77 lg(CFU/g),respectively during the drying period. The number of lactic acid bacteria reached the highest value of 8.28 lg(CFU/g) during salting pehtze period.The moisture decreased during the drying period, and the total acid, amino acid nitrogen and water-soluble protein content increased, which increased from 0.089 g/100 g, 0.015 g/100 g and 3.07 g/100 g of white pehtze to 0.39 g/100 g, 0.32 g/100 g and 10.23 g/100 g of the dipping period. The free amino acid content reached the highest of 13 516.03 mg/kg during the salting pehtze period.更多还原