现代发酵工程技术在南方臭豆腐卤水的 工业化应用

Modern fermentation engineering technology for the industrial application of south stinky tofu

中文关键词:  臭豆腐  卤水  发酵工程

英文关键词:stinky tofu  brine  fermentation engineering

中文摘要:

      南方臭豆腐是家喻户晓的传统美食, 具有闻起来臭吃起来香的特点, 但由于技术上的缺陷和不成熟, 致使臭豆腐的工业化生产受阻, 商业化程度较低。南方臭豆腐的品质主要取决于卤水的品质, 因此生产的关键是卤水发酵。目前卤水发酵存在以下问题: 生产条件粗放, 无操作性较强的生产工艺; 发酵的机制不清楚, 自然发酵, 无代谢调控; 卤水发酵的原料配比随意性强, 没有科学配比, 不利于质量稳定; 卤水浸泡豆腐的过程控制简单; 油炸条件粗放, 没有连续性, 没有对油炸程度进行研究, 批次之间差异大。针对卤水生产过程粗放、不标准、不规范的问题, 怎样利用现代发酵工程技术解决这类产品链的问题, 提升技术含量, 本文从菌种培养工业化、代谢调控装备现代化、代谢过程控制智能化三方面进行了综述探讨, 为南方臭豆腐新型工业化生产提供了借鉴。

英文摘要:

      Stinky tofu is a kind of well-known traditional food. It smells bad but tastes good. Due to the shortages and immature of technology, it is hard for stinky tofu to become an industrialized production, accompanying with low degree of commercialization. The quality of southern stinky tofu mainly depends on the quality of the brine. There are following problems of brine fermentation at present: product conditions are extremely rough, with no operational process; the fermentation mechanism is not clear, it is natural fermentation without metabolic regulation; the raw material proportion of brine fermentation is optional, no scientific proportion, which is not conducive to stable quality; the process control of soaked tofu brine is too simple; fried conditions is very extensive, no continuity, no research of the fried degree, and too large differences between batches. For the problems of brine’s extensive and non-standard process, how to utilize modern fermentation engineering technology to solve problems of this kind of product line and technical content. Strains’ culture of industrialized fermentation engineering technology, modernization of metabolic control equipment, intelligent control of metabolic process are discussed to solve problems of brine in practical production, and to provide the reference for the stinky tofu new industrialization production.