鲜腐竹保鲜技术的研究  

Study on preservation technology of fresh yuba

作　　者：马荣琨[1] 王莹莹[1] 苏东民[2] 

机构地区：[1]郑州科技学院食品科学与工程系,河南郑州450064 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2016年第7期43-45,共3页Cereals & Oils

基　　金：郑州市科技攻关项目(141PPTGG413)

摘　　要：以水分活度、天然保鲜剂、包装材料和杀菌条件等作为栅栏因子,采用栅栏技术研究了鲜腐竹的保藏效果。结果表明:水分活度、天然保鲜剂、包装材料和杀菌条件等栅栏因子对鲜腐竹品质具有明显的影响;栅栏因子的最优组合为Aw 0.75、纳他霉素使用量0.025%、PET复合材料,进行微波杀菌后进行真空包装处理,在37℃鲜腐竹能保存14 d,常温(25℃)下其货架期可达到52 d。By adopting hurdle technology, the quality of fresh yuba in preservation was studied with water activity,natural antistaling agents,wrapping materials and sterilization condition as hurdle factors. The results showed that these hurdle factors obviously affected the quality of fresh yuba. The optimal combination of the hurdle factors was Aw 0.75,the adding amount of natamycin 0.025%,using PET composite material,and vacuum packaging processing after microwave sterilization. The fresh yuba could be preserved 14 days at 37 ℃,and its shelf life was 52 days at room temperature（25 ℃）.

关 键 词：鲜腐竹 栅栏技术 保鲜 

分 类 号：TS207.7[轻工技术与工程—食品科学]