低温处理对发豆腐贮藏品质的影响  

Effect of Low Temperature Treatment on Storage Quality of Fried Tofu

作　　者：黄道梅 孟繁博[1] 汤鹏宇 陈曦[1] 郑秀艳[1] 林茂[1] HUANG Dao-mei;MENG Fan-bo;TANG Peng-yu;CHEN Xi;ZHENG Xiu-yan;LIN Mao(Modern Agricultural Development Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China)

机构地区：[1]贵州省农业科学院现代农业发展研究所,贵阳550006

出　　处：《中国调味品》2021年第8期69-75,共7页China Condiment

基　　金：贵州省服务企业行动计划(黔科合平台人才[2016]5712号);贵州省工程技术研究中心项目(黔科合人才平台[2016]5203号)。

摘　　要：为了寻求有效的发豆腐保鲜措施,比较冷藏、冻藏两种低温处理对发豆腐贮藏品质的影响,通过对发豆腐的感官评价、常规微生物、气味、质构特性的测定,结果表明:冷藏处理的发豆腐在第4天时感官评分为81,菌落总数、霉菌数和大肠菌群数开始急剧增加;冷冻处理的发豆腐在28 d内感官品质良好稳定,微生物数基本无明显变化,质构特性在冷冻后有一定变化,但随后保持稳定,电子鼻检测24 d后稍有变化。因此,低温处理能延长发豆腐的贮藏期,冻藏处理的保鲜效果较佳且对发豆腐的感官、气味和质构特性影响不大。In order to find effective preservation methods for fried tofu,the effects of cold storage treatment and frozen storage treatment on the storage quality of fried tofu are compared.The sensory evaluation,conventional microorganisms,flavor and texture characteristics of fried tofu are measured.The results show that the sensory score of fried tofu treated by cold storage is 81 on the 4 th day,and the number of colonies,molds and coliforms begins to increase rapidly.The sensory quality of fried tofu treated by frozen storage is exceptional and stable within 28 days,and the number of microorganisms have no significant change,the texture characteristics of frozen fried tofu has certain changes and then remain stable,and there's a slight change after 24 days by electronic nose detection.Therefore,low temperature treatment can prolong the storage period of fried tofu,and frozen storage treatment has better preservation effect and has little effect on the sensory quality,flavor and texture characteristics of fried tofu.

关 键 词：发豆腐 冷藏 冻藏 微生物 质构特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]