Create Fingerprinting Of Curd Flavor And Study On The Regular Of Flavor Formation In The Direct Loading Bean Curd

Analysis of the existing flavor substances extraction method at first,then pick out two kinds of methods for extraction of flavor compounds in fermented bean curd, respectively is the simultaneous steam distillation and extraction and head space Solid-phase microextraction. And then use the commercially available Kedong Sufu as experimental samples, extraction experiment, and according to the Gas Chromatograph-Mass Spectrometer-computer(GC-MS) analysis results, determine the extraction conditions. And according to the experimental conditions, determine the commercially available Sufu flavor finger-print. In addition, Volatile flavor compounds were extracted with SDE apparatus from KeDong Sufu changes of flavor components in fermented bean curd fermentation process monitoring, analysis of flavor changes and analyzed by GC-MS. Finally, the finger-print has been established as the standard, analysis baised on flavor quality of new direct-loaded Sufu. This paper aims to explore the methods of extraction of volatile flavor compounds of fermented bean curd, determine the Sufu flavor fingerprint, for the evaluation of the quality of fermented bean curd with flavor indexes. The main conclusions are as follows:Ascertain simultaneous distillation and extraction of experimental conditions by One-factor experimental design, dichloromethane as extractant, the bath temperature is55℃, extractive temperature is120℃extraction2.5h. Headspace solid phase micro extraction experiment condition, in the preheating after20min, the extraction temperature of60℃extraction40min.Combining the simultaneous distillation extraction method with GC-MS,analysis the main flavor substance in commercially available Sufu. Main including Benzeneacetaldehyde, Phenylethyl Alcohol, Indole and other substances, Butyl butyrate, Butanoic acid ethyl ester and other small molecular weight esters; and larger molecular weight ester such as Hexadecanoic acid, Linoleic acid ethyl ester, Ethyl Oleate and other substances,Including esters is the main flavor substance。Application of simultaneous distillation extraction method combined with GC-MS analysis of volatile flavor compounds, extend that Kedong fermented bean curd block and the soup with fermentation time increasing. Esters have been the main flavor substance, total percent content decreased, extended acid phenolic ketone matter content with fermentation time increasing. Sufu Fermentation to flavor compounds60and90days detected, relative content of each constituent was stable. Comparison of Sufu detect block and the soup flavor, soup flavor than block. The main flavor compounds in common with Benzeneacetaldehyde, Phenol,2-Butanone,3-hydroxy-,1-Butanol,3-methyl-, Ethyl Oleate,Linoleic acid ethyl ester, Butanoic acid, ethyl ester and other substances; in addition2-Furanmethanol,Caryophyllene in fermented bean curd block is unique, Hexadecane acid is unique in the soup.According to the plan of whole seed Sufu making paste, supervisory and control kinds and contents of volatile flavor compounds in the fermentation process of monitoring, the paste of Sufu Fermentation to40days fermentation is complete, and the flavor components of the products are similar with traditional fermented bean curd. Through the screening of Micrococcus luteus with Bacillus natto preparation high protease activity of fermentation liquid, direct installed Sufu production. Kinds and contents of volatile flavor compounds in fermentation process monitoring. The micrococcal enzyme amount was30mL, the fermentation product and traditional Sufu flavor most similar; there were obvious flavor of produced by adding Bacillus natto products,need continue to study. Through the mutation screening of Actinomucor elegans and Mucor wutungkiao were prepared with high protease activity of fermentation liquid, direct installed sufu production, kinds and contents of volatile flavor fermentation process monitoring. The enzyme solution was added to30mL to40mL has the best effect, principal component and the fermented bean curd and etraditional flavor of the same detection of volatile flavor compounds...