摘要
为延长干豆腐的保质期,本试验以感官评价及微生物评价为指标,研究保鲜液喷淋与气调保鲜技术相结合对干豆腐保鲜效果的影响。研究结果表明:保鲜液与气调保鲜技术相结合可显著改善干豆腐的保鲜效果。其中,乳酸链球菌素与山梨酸钾的最优配比为1∶1,氮气与二氧化碳的最优配比为1∶3。在保证干豆腐口感和风味的前提下,经此条件处理后,干豆腐在4℃条件下保质期可达到10 d。
In order to prolong the shelf life of dried tofu, sensory evaluation and microbiological evaluation wereused as indicators to study the effect of fresh liquid spray and controlled atmosphere storage on the fresh keeping ef-fect of dried tofu. The results showed that the fresh-keeping effect of dried tofu could be significantly improved bythe combination of fresh keeping liquid and controlled atmosphere storage technology. Among them, the optimum ra-tio between nisin and potassium sorbate was 1：1, and the optimum ratio of nitrogen and carbon dioxide was 1：3. Un-der the premise of ensuring the taste and flavor of dried tofu, the dried tofu could be stored for 10 days at 4℃ afterthis treatment.
作者
范杰英
孙洪蕊
刘香英
田志刚
FAN Jieying SUN Hongrui LIU Xiangying TIAN Zhigang(Jilin Academy of Agricultural Sciences, Changchun 130033, China)
出处
《东北农业科学》
2017年第5期56-59,共4页
Journal of Northeast Agricultural Sciences
基金
国家科技支撑计划项目(2014BAD22B01)
吉林省农业科技创新工程(C62150301)
关键词
干豆腐
保鲜
气调
Dried tofu
Storage
Controlled Atmosphere Technology
