摘要
利用聚酰胺(PA)薄膜包装经不同浓度白砂糖、食醋、食盐处理的新鲜香豆干,并对其常温保鲜工艺进行研究。通过单因素试验分别确定白砂糖、食醋、食盐的最佳浓度,利用正交试验确定相对理想的保鲜液浓度配比。结果表明:在保鲜液配比为白砂糖1g/L、食醋3g/L、食盐7g/L,沸水处理时间为0.5min时,香豆干的贮存保鲜时间最长。
The preservation at room temperature of fresh bean curd using polyamide （PA~ packaging films with different concentrations of sugar, vinegar and salt was researched in this study. The single factor experiment was used to determine the optimal concentration of sugar, vinegar and salt. The orthogonal test showed that preservative solution ratio of 1 g/L sugar, 3 g/L vinegar, 7 g/L salt, treated with boiling water for 0.5 rain, the freash bean curd could be stored longest.
出处
《食品与机械》
CSCD
北大核心
2017年第11期122-126,共5页
Food and Machinery
基金
国家863项目(编号:2012AA0992301)
上海市科委工程中心建设(编号:11DZ2280300)
上海市助推计划资助项目(编号:2013CL1312HY)
关键词
香豆干
常温保鲜
保鲜液
fresh bean curd
preservation at normal temperature
preservative solution
