扬州豆腐干风味制品核辐照综合保质技术研究  

PRESERVATION OF YANGZHOU FLAVOR OF DRIED BEAN CURED PRODUCTS BY IRRADIATION

作　　者：蒋云升[1] 鲁茂林[1] 陈秀兰[2] 曹宏[2] 董杰[1] 郭东风[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225001 [2]江苏里下河地区农业科学研究所,江苏扬州225007

出　　处：《核农学报》2008年第2期206-208,共3页Journal of Nuclear Agricultural Sciences

基　　金：扬州市与扬州大学合作基金项目(2005-2007)

摘　　要：豆腐干是扬州名菜大煮干丝的原料,过去由于沿用传统工艺制作,保质期短,外地淮扬菜馆难以经营,本研究通过改进生产工艺,对产品实施真空包装和8kGy的辐照处理,可实现4℃保藏3个月的目标。将此技术应用于茶香干、酱干相关制品,结果表明,处理后的产品25℃可保藏3个月,4℃可保藏4个月,应用于大煮干丝可在4℃下保藏2个月。White dried tofu as raw materials of Yangzhou dishes bean curd shreds, its shelf life was shorter for the traditional craft-making. This paper through improved its production technology and products for vacuum packaging with radiation durability, the shelf life at 4 ℃ for 3 months was achieved. This technology may also apply to other related products.

关 键 词：豆腐干 茶香干 酱干 辐照保质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]