天然防腐剂在豆腐中的应用研究  

Study on Application of Natural Preservatives in Tofu

作　　者：鲁海波[1] 张芳[1] 王龙祥[1] 朱海泉[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙410004

出　　处：《中国粮油学报》2011年第9期29-32,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：为了保证豆腐产品的食用安全,研究了天然食品防腐剂对豆腐感官质量和保质期的影响。采用天然食品防腐剂壳聚糖、牡蛎壳粉和乳酸链球菌素(Nisin)应用于豆腐保鲜,以菌落总数和感官评价作为考核指标,通过单因子的豆腐保鲜试验和正交试验,筛选了3种保鲜剂的最佳复配比例。结果表明,壳聚糖、牡蛎壳粉、Nisin复配比例分别为1.50%、0.10%、0.10%时的豆腐产品,在20℃条件下保存5天,菌落总数≤105cfu/g,感官上保持了豆腐原有的色泽、香味、风味和质地结构,切面平整光滑,产品符合国家标准要求。In order to assure edible safety of the tofu, the influence of natural food preservation agent on the sensory quality and shelf life of tofu was explored. The chitosan, oyster shell powder and Nisin were used to preserve tofu. With the colony count and sensory evaluation as the examination index, the test of uni - factor and orthogonal design was adopted to find out the optimum conditions of three preservatives, The result showed that, when the colony count ≤ 105 cfu/g,the tofu could keep the original color,fragrance ,flavour,texture and structure from the sense organ, and keep the section temper and smooth. Tofu product was in line with national standard stored at 20 ℃ condition for 5 d, with 1.50% chitosan,0. 10% oyster shell powder and 0. 10% Nisin.

关 键 词：豆腐 保质期 壳聚糖 牡蛎壳粉 乳酸链球菌素 菌落计数感官评价 

分 类 号：TS205[轻工技术与工程—食品科学]