酶促速熟腐乳工艺研究

In order to shorten the later fermentation time of traditional sufu, single factor experiments and response surface design method were used to optimize the process conditions of catalysing by flavourzyme. When the enzymatic hydrolysis degree was chosen as an indicator, the results showed that: substrate concentration was 45%, enzymatic temperature was 55℃, hydrolysis time was 4h, enzyme dosage was 0.22% and salt concentration was 4.5%, in this conditions, the degree of hydrolysis of tofu was 13.92%. The comparative anlysis of ingredients between accelerateing ripening sufu by protease and sufu by traditional fermentation process was carried, such as free amino nitrogen, total acid and soluble protein content. And it was found that the indicators of accelerateing ripening sufu by protease fermented for 20 days have reached the national standard requirements, and when it fermented for 50 days the indicators was closed to that of the sold sufu, which indicating that the enzymatic method can shorten the fermentation time of fermented sufu.