發(fā)布時間：2018-08-01 16:54

【摘要】：采用固相微萃取結(jié)合氣相色譜-質(zhì)譜聯(lián)用法對實驗室自制奶豆腐發(fā)酵期間揮發(fā)性風(fēng)味物質(zhì)進(jìn)行分析,并對成品奶豆腐與牧民自制奶豆腐的感官品質(zhì)進(jìn)行比較。結(jié)果表明:發(fā)酵期間共檢出66種揮發(fā)性風(fēng)味化合物,其中發(fā)酵初期(2~4 h)檢測到45種,以脂肪酸類物質(zhì)為主;發(fā)酵中期(4~8 h)檢測到27種,以醇類、酮類物質(zhì)為主;發(fā)酵后期(8 h~成品)檢測到44種,以酮類、芳香族類物質(zhì)為主。感官評價結(jié)果表明實驗室自制奶豆腐較牧民自制奶豆腐口感更細(xì)膩,奶香味更濃郁;pH 4.6含氮量測定結(jié)果也進(jìn)一步驗證了該結(jié)論。
[Abstract]:The volatile flavor of milk tofu during fermentation was analyzed by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The sensory quality of milk bean curd was compared with that of herdsman. The results showed that a total of 66 volatile flavor compounds were detected during fermentation, of which 45 species were detected in the initial stage (2h), mainly fatty acids, 27 species were detected in the middle stage (4h 4h), mainly alcohols and ketones. 44 species of ketones and aromatic substances were detected in the late stage of fermentation (8 h ~ finished product). The sensory evaluation results showed that the taste of milk bean curd made in laboratory was more delicate than that of herdsman, and the determination of nitrogen content in pH 4.6 further verified the conclusion.
【作者單位】： 北京市食品風(fēng)味化學(xué)重點(diǎn)實驗室(北京工商大學(xué));北京市食品添加劑工程技術(shù)研究中心(北京工商大學(xué));
【基金】：國家自然科學(xué)基金青年科學(xué)基金項目(31201392)
【分類號】：O657.63;TS252.56

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