文献类型：期刊文献

中文题名：乳酸乳球菌豆腐生物凝固剂性能评价研究

英文题名：Research on the Performance Evaluation of Biological Coagulant Fermented by Lactococcus lactis

作者：赵贵丽 罗爱平 黄名正 龚勋 谢小林

第一作者：赵贵丽

机构：[1]贵州理工学院;[2]贵州大学

第一机构：贵州理工学院

年份：2017

卷号：0

期号：10

起止页码：146-149

中文期刊名：食品工业

外文期刊名：The Food Industry

收录：北大核心:【北大核心2014】；

基金：基金项目:豆制品副产物豆渣;黄浆水高值化利用关键技术研究与应用(筑科合同[2012102]3-26号);贵阳市豆制品清洁生产技术与安全保障体系的研究与产业化([2010]筑科农合同字第3-08号)

语种：中文

中文关键词：乳酸乳球菌乳亚种;黄浆水;豆腐;感官指标;理化指标

外文关键词：Lactococcus lactis sub sp. Lactis; yellow serofluid; tofu; sensory indexes; physicochemical indexes

摘要：以乳酸乳球菌乳亚种为发酵菌株,大豆黄浆水为培养基质,制作生物凝固剂;以生物凝固剂豆腐的感官指标、凝胶强度、得率和持水率为评价标准,探讨纯种乳酸菌豆腐生物凝固与传统黄浆水自然发酵凝固剂对豆腐品质的影响。结果表明:乳酸乳球菌乳亚种生物凝固剂制作的豆腐感官评分为9.7分,凝胶强度为614.39 MPa,得率为151.08 g/100 g,持水率为95.47%,综合评分为227.96,凝固效果显著优于黄浆水自然发酵凝固剂。
The Lactococcus lactis sub sp.Lactis was chosen as fermentation strains,the soybean yellow serofluid was used as a medium to make biological coagulant of tofu,the sensory indexes,gel force,yield and water-holding were taken as evaluating indexes.It was to discuss effects on quality of tofu between biological coagulant fermented by the natural fermentation and by Lactococcus lactis sub sp.Lactis.The results showed that the sensory indexes were 9.7 point,gel force was 614.39 MPa,yield was 151.08 g/100 g,water-holding was 95.47%,comprehensive score was 227.96,when the tofu was made by biological coagulant fermented with Lactococcus lactis sub sp.Lactis.The solidification effect was better than the biological coagulant fermented by the natural fermentation.