Study On Flavor Recipe And Safety Testingof Sufu Fermented By Rhizopus Oligosporus Saito

As a traditional fermented food of China,fermented bean curd have the particularly exquisite character. It is soft and smooth, highly nutritious, rich in not only free fatty acid, amino acid, oryzanin, riboflavin, calcium and phosphorus, but also some physiological active substance in soya bean as well as some physiological active substance created through fermentation.With the high improvement of living standard and continuous prosperity and development of the market, people demand food is not only for full, eating is becoming culture, lifestyle, but also values. People who live really high-quality life is who eats delicious and safe. Recent years, food safety problems crops up frequently, all diseases enter through the mouth, BOAO Forum For Asia sets "Food Safety International Cohabitation " as one of the sub-forum. It shows the importance of food safety.In this study, fermenting sufu by Rhizopus oligosporus Saito GIM 3.381 fermentation which has been determined before in laboratory. First of all, determining a comprehensive sensory evaluation score standard; second, taking the comprehensive sensory evaluation as the indicator, a seasoning recipe with post fermentation of sufu to determine a best formular; last, testing coliform groups most properly number(MPN) and total bacteria quantity in different period, detecting the standard of pathogenic bacteria, Plumbum, Arsenic and AFB1 when sufu ripes, in order to detect its safety.Research results are as follows:(1)The best seasoning recipe in post fermenting is 0.03% pepper, 0.04% star anise, 0.02% cinnamon and 0.02% myrcia(In the total amount of soup); in this situation, the soup shows colour of deep red, and there is no layering effect; spices smells light and fragrance; type looks neatly, surface tightening and elastic; internal yellow, delicate texture.(2)During the fermenting of sufu, coliform groups most properly number(MPN) and total bacteria quantity in period of tofu, semifinished product, salting pehtze and different post fermenting period are increased first and then decrease, the period of post fermenting 20 d and 40 d, decrease change tend to stable. Coliform groups most properly number(MPN) <3.0 when sufu ripes, below the scope of national safety standards.(4)Plumbum, Arsenic and AFB1 were 0.58 mg/kg,0.13 mg/kg and 0.50μg/kg, are all below the scope of national safety standards, no pathogenic bacteria has be seen. Sufu fermented by Rhizopus oligosporus Saito GIM 3.381 is a kind of safe food.