摘要
油豆腐是一种营养丰富的豆制品,由于含有较高的蛋白质和脂肪,其产品不易保存.将油豆腐制成软罐头的形式,既能延长其保质期,又便于食用.试验用高温高压杀菌锅对油豆腐软罐头进行杀菌研究,确定其最佳杀菌工艺为120℃条件下9min-25min-10min.在该杀菌工艺条件,油豆腐中微生物指标达到软罐头产品质量标准,油豆腐软罐头能保存半年以上时间.
Bean Curd Crouton is a kind of bean products with high nourishment. Because of the high protein and fat contents, it is difficult to preserve at constant temperature. It making the bean curd crouton in a form of retort pouch, the storage time could expand and the product be easy for eating. In this study, we sterilized bean curd crouton by the retort at high temperature and high pressure. The optimum sterilization conditions were 9 min-25 min-10 min/120 ℃. Under these conditions, bean curd crouton retort pouch could satisfy with quality standard of retort pouch products, the product could be preserved for more than half a year.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2004年第2期71-75,共5页
Journal of Wuxi University of Light Industry
关键词
油豆腐
软罐头
杀菌工艺
豆制品
bean curd crouton
retort pouch
sterilization
microorganism
