内酯豆腐保鲜工艺的研究  

Study on Fresh-keeping Technology of Lactone Tofu

作　　者：杨红[1] 胡庆国[1] 祝妍妍[1] 孟军[1] 

机构地区：[1]合肥学院生物与环境工程系,合肥230022

出　　处：《合肥学院学报（自然科学版）》2011年第2期72-76,共5页Journal of Hefei University :Natural Sciences

基　　金：2009年度安徽省皖北产学研对接会签约项目"延长内酯豆腐货架期的研究"基金资助

摘　　要：根据企业生产需要,通过工艺控制来提高内酯豆腐的品质和货架期,旨在为内酯豆腐的生产和保鲜提供参考.试验选取不同豆水比、内酯添加量、贮藏温度等因素进行单因素实验,并在此基础上选取豆水比等4个因素进行正交实验,从而对内酯豆腐制作过程进行工艺优化.试验结果表明:在豆水比1∶4、保鲜剂为丙酸钙、内酯添加量为0.30%、杀菌方式为微波杀菌条件下保鲜效果最好.The paper is based on the manufacturing requirements of the lactone tofu enterprise.We are pursuing better technique of production conditions and preserved methods to enhance the lactone bean curd＇s quality and to extend its shelf life.In this article,several main factors and critical control points,by single factor and orthogonal experiment,were studied to test their effects on the quality of tofu in the process of making lactone tofu in order to provide a reference for non-toxic presevation and mass production of tofu.The results showed that： water ratio of 1∶4 in the beans,calcium propionate as preserving agent,0.30% as lactone addition level,and microwave sterilization are the best preser-vation situation.

关 键 词：内酯豆腐 工艺 保鲜 感官质量 

分 类 号：X56[环境科学与工程—环境工程]