不同凝乳方式对奶豆腐滋气味和质构的影响OA

To study the influence of different curdling methods on taste,aroma and texture of milk tofu,the volatile flavor compounds,free amino acid content,and texture characteristics of milk tofu produced by three processes—natural fermentation,acid coagulation,and enzyme coagulation—were detected respectively.The results showed that in naturally fermented milk tofu,the contents of benzaldehyde,tridecanal,and acetic acid were higher,which imparted undesirable odors to the product.The contents of 1-octen-3-ol,2,3-butanedione,hexanoic acid,isovaleric acid,and lauric acid in the acid-coagulated and enzyme-coagulated groups were significantly higher than those in the naturally fermented group,contributing mushroom-like,fermented,and fresh aromas to the milk tofu.The highest amount of esters was found in enzyme-coagulated milk tofu,and these compounds were crucial for the formation of the aroma profile.The analysis of taste substances revealed that the content of glutamic acid was higher in enzyme-coagulated milk tofu,which enhanced its flavor.The hardness,springiness,gumminess,and chewiness of enzyme-coagulated milk tofu were the highest,resulting in a more delicate and elastic texture.Overall,it was demonstrated that the sensory quality of enzyme-coagulated milk tofu was superior to that of milk tofu produced by natural fermentation and acid coagulation.