白地霉和巢狀毛霉混合發(fā)酵腐乳后酵期理化性質(zhì)及風(fēng)味物質(zhì)研究

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中圖分類號(hào)：TS205.5 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）07-0047-08

DOI：10.3969/j.issn.1000-9973.2025.07.007

Study on Physicochemical Properties and Flavor Substances of Sufu Mixed Fermented by Geotrichum candidum and Mucor nidicola in Post Fermentation Period

CHEN Chen，REN Yan-lin， CHEN Zhong-ai， PI Yu-ran， TIAN Juan，LIU Qin-ming，HU Yong-jin* （College of Food Science and Technology，Yunnan Agricultural University，Kunming 65O2o1，China）

Abstract： Sufu is mixed fermented with the ratio of Geotrichum candidum to Mucor nidicola of 2：1 In view of the post fermentation period of sufu，the changes of physicochemical properties and flavor substances are investigated. The results show that the total acid content increases rapidly during 4～ 6 weeks of post fermentation，reaching 1.148g/100g at the 9th week of post fermentation. At the 3rd week of post fermentation，the protein content increases rapidly. At the 9th week of post fermentation，the content of water-soluble protein reaches 21.05g/100g ，and the content of amino acid nitrogen reaches （20 1.293g/100g ，The total free amino acid content of sufu at the beginning of post fermentation is 1.388mg/g and it increases rapidly at the 9th week of post fermentation，reaching 22.272mg/g ，among which，the content of aspartic acid and glutamic acid presenting umami increases obviously， giving umami and sweetness to sufu. The content of alcohols increases significantly，accounting for 56.18% ，and the content of esters also increases，accounting for 10.73% ，which gives a unique aroma to sufu， thus improving the quality of sufu.

Key words： sufu； fermentation by mixed bacteria；post fermentation；physicochemical property； flavorsubstances

腐乳（sufu）是以大豆為主要原料，通過(guò)磨漿煮漿制成豆腐后，再將豆腐劃坯、前發(fā)酵、拌料，經(jīng)后熟發(fā)酵制成的輔餐調(diào)味制品[1]。（剩余10562字）