科技视界
科技視界
과기시계
Science&Technology Vision
2015年
14期
147-149
,共3页
生物乳酸钙%充填豆腐%Nisin%脱氢乙酸钠%保质
生物乳痠鈣%充填豆腐%Nisin%脫氫乙痠鈉%保質
생물유산개%충전두부%Nisin%탈경을산납%보질
Biological-calcium lactate%Pack tofu%Nisin%Sodium dehydroacetate%With good quality
目的：：通过对生物乳酸钙豆腐的保质观察及乳酸链球菌素(Nisin)、脱氢乙酸钠对生物乳酸钙充填豆腐保质期的影响，探索生物乳酸钙充填豆腐的保质技术。方法：在点脑时在豆浆中加入Nisin、脱氢乙酸钠，同时做空白对照，在不同的保藏条件下，以菌落总数、大肠菌群和感官评价作为评价指标观察豆腐品质变化。结果：空白组和添加脱氢乙酸钠组杀菌后在37℃和常温下很快变质，冷藏条件下可保藏半年；添加Nisin组杀菌后在37℃恒温条件下可存放1周，常温下可保藏达一个月，冷藏条件下可保藏半年，且豆腐弹性较好，色泽均匀有光泽，口感细腻爽滑。结论：生物乳酸钙充填豆腐在冷藏条件下可保藏半年，Nisin对延长其货架期有明显的效果。
目的：：通過對生物乳痠鈣豆腐的保質觀察及乳痠鏈毬菌素(Nisin)、脫氫乙痠鈉對生物乳痠鈣充填豆腐保質期的影響，探索生物乳痠鈣充填豆腐的保質技術。方法：在點腦時在豆漿中加入Nisin、脫氫乙痠鈉，同時做空白對照，在不同的保藏條件下，以菌落總數、大腸菌群和感官評價作為評價指標觀察豆腐品質變化。結果：空白組和添加脫氫乙痠鈉組殺菌後在37℃和常溫下很快變質，冷藏條件下可保藏半年；添加Nisin組殺菌後在37℃恆溫條件下可存放1週，常溫下可保藏達一箇月，冷藏條件下可保藏半年，且豆腐彈性較好，色澤均勻有光澤，口感細膩爽滑。結論：生物乳痠鈣充填豆腐在冷藏條件下可保藏半年，Nisin對延長其貨架期有明顯的效果。
목적：：통과대생물유산개두부적보질관찰급유산련구균소(Nisin)、탈경을산납대생물유산개충전두부보질기적영향，탐색생물유산개충전두부적보질기술。방법：재점뇌시재두장중가입Nisin、탈경을산납，동시주공백대조，재불동적보장조건하，이균락총수、대장균군화감관평개작위평개지표관찰두부품질변화。결과：공백조화첨가탈경을산납조살균후재37℃화상온하흔쾌변질，랭장조건하가보장반년；첨가Nisin조살균후재37℃항온조건하가존방1주，상온하가보장체일개월，랭장조건하가보장반년，차두부탄성교호，색택균균유광택，구감세니상활。결론：생물유산개충전두부재랭장조건하가보장반년，Nisin대연장기화가기유명현적효과。
Objective:The present study was performed to observe the shelf-life of biological -calcium lactate contained Tofu and further investigate the effects of streptococcus thermophilus (Nisin), sodiumDehydroacetate on the physical and chemical properties of the packed tofu, hoping to explore the quality technology of biological calcium lactate coagulating Tofu.Methods: Nisin and sodiumDehydroacetate were added or not to soymilk in the process of soymilk coagulating, respectively. Then, we detected quality change of the packed tofu in various storage conditions by evaluation index of total number of colonies, coliforms and sensory evaluation.Results: the packed tofu in control group and sodiumDehydroacetate group could quickly go bad at 37℃ and room temperature after sterilization, but the tofu could be preserved for half a year in cold storage condition;the tofu in Nisin group could be preserved at 37℃ for a week after sterilization, at room temperature it could be preserved for a month, and in cold storage condition it could also last for half a year.In addition, the tofu had good elasticity, uniform color, glossy and tasted delicate and smooth. Conclusion: biological-calcium lactate coagulating tofu in cold storage conditions can be preserved for half a year, and Nisin has obvious effect on prolonging the shelf life.
