CAJ | 학술논문

传统豆制品豆腐皮以其营养价值高,风味独特而深受人们喜爱,但是豆腐皮保质期短是影响其工业化生产与销售的关键问题之一.采用高温灭菌与添加防腐剂两种方法延长豆腐皮货架期,在保持豆腐皮原有感官品质和营养价值且防腐剂添加量在国家标准允许范围之内的基础上,通过研究得出:豆腐皮成型后在其表面喷洒0.1%双乙酸钠溶液,经过真空包装,并采用120℃、5 min高温灭菌,可使其货架期在常温下由原来的7 d延长至60 d.
전통두제품두부피이기영양개치고,풍미독특이심수인문희애,단시두부피보질기단시영향기공업화생산여소수적관건문제지일.채용고온멸균여첨가방부제량충방법연장두부피화가기,재보지두부피원유감관품질화영양개치차방부제첨가량재국가표준윤허범위지내적기출상,통과연구득출:두부피성형후재기표면분쇄0.1%쌍을산납용액,경과진공포장,병채용120℃、5 min고온멸균,가사기화가기재상온하유원래적7 d연장지60 d.
Doufupi, filmy food from bean curd, has high nutrition and excellent taste and is popular with peo-ple. But its short shelf life is one of the critical problems for its industrialization and marketing. To prolong the shelf life of doufupi, high temperature sterilization and preservatives were studied in this work. Results: Insufflating onto the formed products with 0.1% of sodium acid acetate, adopting vacuum packing, and conducting high temperature sterilization at 120℃ for 5 min can prolong the shelf life of doufupi from 7 d to 60 d at normal temperature.