Study On The Improvement Of The Processing Technology Of Sufu Quality

This paper studied different Mucor strains mutated by cobalt 60 and ultraviolet ray,and got the high yield and excellent strains of protease. Casein medium and mold liquid medium were used to screen before inoculating excellent strainsinto tofu pehtze to simulated production test. Soybean was used in the present paper as raw material in the production of sufii.Besides standardization and automatic operation were realized by exploring and optimizing on technological parameters such as soybean milk concentration, coagulant concentration, amount of brine and soybean milk,bittern speed and time, rotation speed,pulp flower time, salting process and pressing time. To explore component and the inhibitory method, different kinds of sufii and white spots were used. Afterwards, the solubility, combustibility, composition of amino acids, and the content of crude protein and calcium ion were detected. Inhibitory method of white spot was discovered through mutating Mwcorstrainand adding antioxidant.1 The fermented strains of high activity protease were treated by UV mutagenesis.Excellent strains were screened after sufii fermentation and two high protease strainsNo.2(M.wutungkiao) and No.3(Actinomucor elegans) were selected.Actinomucor elegans(3.2778) fermentation of white sufo had the higher content of amino acid after treatment(P<0.01).2.The key parameters for sufii production were as followed: soybean:water(l :3,VA^),temperature(10-15。C for 8-12 h,0-5。C for 12-16h), soybean milk concentration?®), coagulant dosage(1.5L/80L), bittern dosage(6.5%), rotate speed(35Hz),stirring(25s),growing time(8min), pulp flower time(5min), squeezing time(100s). curing time(60-108h), salt(1.7%),salt water ratio of sufii(1:4). A research of moisture distribution found that the degree of freedom(DOF) of moisture in sufii was much lower than unfermented bean curd, indicating that physical combination of moisture and macromolecule became more closely.3.The white spots of sufu was soluble in formic acid solution, the contentte spots completely. After adjusting alcohol concentration, 13% alcohol decreased the white spots in sufu significantly. At the end of fermentation, antioxidants soy isoflavones and tea polyphenols were added, and the fermentation lasted for 6 month under room temperature. No white spots were found,which showed that the added antioxidants could inhibit the formation of white spots insufu obviously.