油炸豆腐保鲜剂配方优选  

The optimun of preservative formula for Fried Tofu

作　　者：石小琼[1] 张映斌[1] 邓金星[1] 马景蕃[1] 

机构地区：[1]龙岩学院闽西食品研究所,福建龙岩364000

出　　处：《食品工业科技》2006年第4期164-165,174,共3页Science and Technology of Food Industry

基　　金：福建省龙岩市重点科技资助项目。

摘　　要：将天然食品防腐剂Nisin配合常规食品保鲜剂——苯甲酸钠和山梨酸钾,应用于油炸豆腐保鲜,筛选保鲜剂最佳配方。结果表明,将油炸豆腐浸泡在Nisin、苯甲酸钠、山梨酸钾和柠檬酸浓度分别为0.035%、0.003%、0.08%和0.032%(以油炸豆腐和药液总重计)的水溶液中浸泡6h(油炸豆腐重量∶保鲜液重量=1∶2),可使油炸豆腐达到良好的保鲜效果,夏季高温(23～34℃)下存放3d或10℃冷藏6d,风味正常,微生物指标符合标准。In this paper, natural food preservation agent Nissin with normal food preservative sodium benzoate, potassium sorbate and citric acid was used to preserve fried Tofu. The optimum condition of fresh-keeping technology was found out. The result showed that the effect of fresh keeping of frying Tofu was good, when it was saturated in liquor of 0.035% Nissin, 0.003% sodium benzoate, 0.08% potassium sorbate, 0.032%citric acid for 6 hours. When saturated fried Tofu was stored at high temperature （23～34%）in summer for 3 days or at 10% for 6 days it＇s flavor was okay, and the level of microorganism was in line with national standard.

关 键 词：油炸豆腐 NISIN 苯甲酸钠 山梨酸钾 保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学]