中图分类号：TS205.5 文献标志码：A 文章编号：1000-9973（2025）07-0047-08

DOI：10.3969/j.issn.1000-9973.2025.07.007

Study on Physicochemical Properties and Flavor Substances of Sufu Mixed Fermented by Geotrichum candidum and Mucor nidicola in Post Fermentation Period

CHEN Chen，REN Yan-lin， CHEN Zhong-ai， PI Yu-ran， TIAN Juan，LIU Qin-ming，HU Yong-jin* （College of Food Science and Technology，Yunnan Agricultural University，Kunming 65O2o1，China）

Abstract： Sufu is mixed fermented with the ratio of Geotrichum candidum to Mucor nidicola of 2：1 In view of the post fermentation period of sufu，the changes of physicochemical properties and flavor substances are investigated. The results show that the total acid content increases rapidly during 4～ 6 weeks of post fermentation，reaching 1.148g/100g at the 9th week of post fermentation. At the 3rd week of post fermentation，the protein content increases rapidly. At the 9th week of post fermentation，the content of water-soluble protein reaches 21.05g/100g ，and the content of amino acid nitrogen reaches （20 1.293g/100g ，The total free amino acid content of sufu at the beginning of post fermentation is 1.388mg/g and it increases rapidly at the 9th week of post fermentation，reaching 22.272mg/g ，among which，the content of aspartic acid and glutamic acid presenting umami increases obviously， giving umami and sweetness to sufu. The content of alcohols increases significantly，accounting for 56.18% ，and the content of esters also increases，accounting for 10.73% ，which gives a unique aroma to sufu， thus improving the quality of sufu.

Key words： sufu； fermentation by mixed bacteria；post fermentation；physicochemical property； flavorsubstances

腐乳（sufu）是以大豆为主要原料，通过磨浆煮浆制成豆腐后，再将豆腐划坯、前发酵、拌料，经后熟发酵制成的辅餐调味制品[1]。腐乳别称霉豆腐、豆腐乳，西方国家又将其美称为“中国奶酪”，是中国流传千年的传统民间特色美食[2]。与其他发酵大豆制品相比，腐乳独特的生产工艺有效提高了大豆的生物学效价[3]，使其风味醇厚、浓香，口感滑润、细腻，营养丰富[4]。腐乳富含多种代谢物，如风味物质和氨基酸等[5]，此外，它是蛋白质和钙的良好来源，因此被认为是一种健康食品[7]。腐乳生产发酵方式主要有自然发酵、单菌发酵和混菌发酵。由于自然发酵在生产上不易控制，单菌发酵效率较低，因而混菌发酵逐渐成为焦点。腐乳发酵主要包括前期发酵和后期发酵[8]。前酵期主要指经过大豆的挑选清洗、浸泡研磨、过滤熬浆、压块成型制得豆腐，继而将豆腐切成均匀的小方块，在豆腐坯上接人菌种后发酵成毛坯的过程。后酵期主要指经过前酵期发酵成型制得的豆腐毛坯，进行搓毛后，加入白酒和各种辅料进行腌制，再装罐密封发酵成熟。此阶段发酵周期较长，一般为 2～4 个月，更可长达1年左右。

本研究以白地霉和巢状毛霉按 Ω₂：Ω₁ 的比例混合发酵腐乳，针对混菌发酵后期的腐乳，以7d为一个周期测定其在不同时间段的水分含量、氨基酸态氮含量、总酸含量、水溶性蛋白质含量的变化，利用全自动氨基酸分析仪测定腐乳后酵开始时和后酵9周后腐乳中游离氨基酸的种类和含量，并采用GC-MS分别测定腐乳后酵开始时和后酵9周后腐乳中的挥发性风味物质。……