【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。更多还原

【Abstract】 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.更多还原