豆腐皮保藏技术研究  

Preservation Technology of Doufupi

作　　者：张仁堂[1] 乔旭光[1] 王硕蕾[1] 谷端银 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018 [2]山东农大肥业科技有限公司,泰安271000

出　　处：《中国粮油学报》2010年第1期107-111,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家"十一五"科技支撑计划(2006BAD30B06)

摘　　要：传统豆制品豆腐皮以其营养价值高,风味独特而深受人们喜爱,但是豆腐皮保质期短是影响其工业化生产与销售的关键问题之一。采用高温灭菌与添加防腐剂两种方法延长豆腐皮货架期,在保持豆腐皮原有感官品质和营养价值且防腐剂添加量在国家标准允许范围之内的基础上,通过研究得出:豆腐皮成型后在其表面喷洒0.1%双乙酸钠溶液,经过真空包装,并采用120℃、5 min高温灭菌,可使其货架期在常温下由原来的7 d延长至60 d。Doufupi, filmy food from bean curd, has high nutrition and excellent taste and is popular with people. But its short shelf life is one of the critical problems for its industrialization and marketing. To prolong the shelf life of doufupi, high temperature sterilization and preservatives were studied in this work. Results： Insufflating onto the formed products with O. 1% of sodium acid acetate, adopting vacuum packing, and conducting high temperature sterilization at 120℃ for 5 min can prolong the shelf life of doufupi from 7 d to 60 d at normal temperature.

关 键 词：豆腐皮 保藏 防腐剂 高温灭菌 真空包装 

分 类 号：TS205[轻工技术与工程—食品科学]