免浸泡腐竹复合保鲜工艺研究  

Study on Compound Preservation Technology of Dried Beancurd Sticks without Soaking

作　　者：张光杰[1] 王聪[1] 刘书梅[1] 李艳莉[1] 

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《中国调味品》2015年第6期94-97,101,共5页China Condiment

基　　金：安阳工学院青年基金资助项目(20137222)

摘　　要：免浸泡腐竹是将干腐竹先经过纯净水的浸泡,再将其放入一定浓度配比的保鲜剂中浸泡,最后经过杀菌、封口、真空包装制得成品。因其不仅含有蛋白质、脂肪、糖类等丰富的营养物质,而且水分含量也很高,容易造成微生物生长。因此,以山梨酸钾、苯甲酸钠、双乙酸钠作为复合保鲜剂,在对免浸泡腐竹进行高压蒸汽杀菌的前提下,以菌落总数和感官评价作为试验指标,在单因素试验的基础上,通过正交试验确定其最佳浓度配比为:苯甲酸钠0.02%、山梨酸钾0.06%和双乙酸钠0.20%。从而为免浸泡腐竹的工业化生产提供理论依据。Dried beancurd sticks without soaking is the finished product soaked by pure water firstly, and then soaked in a certain concentration ratio of preservative,finally prepared by sterilization, sealing,and vacuum packing. Because it not only contains rich protein, fat, sugar and other nutrients,but also its water content is high,it is easy to cause microbial growth.Therefore,under the premise of high pressure steam sterilization,take potassium sorbate, sodium benzoate,and sodium diacetate as the compound preservative,and the total number of bacterial colony and sensory evaluation as test indexes,on the basis of single factor experiment,through orthogonal test to determine the optimal concentration ratio of sodium benzoate of 0.02% and potassium sorbate of 0.06% and sodium diacetate of 0.20%,which provides the theory basis for industrialized production of dried beancurd sticks without soaking.

关 键 词：免浸泡 腐竹 保鲜工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]