摘要
本研究用一定浓度的硫酸亚铁和维生素Ｃ的水溶液作为保鲜剂，对豆腐干进行了保鲜研究。结果表明：保鲜期延长５天，经保鲜处理后豆腐干中ＶＣ和铁的含量均有显著增加，保鲜的同时也起到了食品强化的作用。
Abstract This paper reports a study of preservation on the dried beau curd by a certain concentration solution of Ferrous sulfate and Vitamin C. The results showed that preservation period was prolonged for 5 days and more. After havillg been presertvatized the contend of Vc and Fe was significantly increased respectively, fortified nutrition composition.
