摘要
采用天然食品防腐剂乳酸链球菌素(Nisin)分别与传统食品防腐剂山梨酸钾、双乙酸钠、丙酸钙复配,用于豆腐保鲜。结果表明:Nisin与山梨酸钾复配使用效果较好。用响应曲面法分析Nisin与山梨酸钾保鲜液浓度、保鲜液的pH和杀菌温度对豆腐保鲜的影响,确定最佳工艺条件为:Nisin与山梨酸钾保鲜液浓度为2.0%,保鲜液pH6.0,杀菌温度为95℃,40min。在此工艺条件下,豆腐可在37℃下保存7d。
Preservation technology of tofu was studied. The natural food preservation Nisin was mixed up with the traditional food preservation potassium sorbate, sodium diacetate, and calcium propionic. The results showed that the complex preservative solution of Nisin and potassium sorbate had good effect on preservation of tofu. The effects of Nisin and potassium sorbate complex solution concentration, the compound of pH and pasteurization temperature on the tofu preservation were investigated with the Response Surface methodology; the optimal process conditions as follows： Nisin and potassium sorbate complex solution concentration of 2.0 %, the compound of pH6.0, temperature 95 ℃, 40 min. Under this condition, the tofu can be kept at 37 ℃ seven days.
出处
《食品研究与开发》
CAS
北大核心
2008年第11期139-142,共4页
Food Research and Development
关键词
豆腐
保鲜
NISIN
响应曲面法
tofu
preservation
Nisin
response surface methodology
