摘要
卤豆干是以豆腐干为原料,添加调味料卤制而成的一种传统豆制品。由于卤豆干自身组成特性易导致其腐败变质,应用绿色、安全、有效的食品防腐剂,日益受到食品行业的关注和重视。乳酸链球菌素、D-异抗坏血酸钠、脱氢乙酸钠3种防腐剂已被广泛应用于食品行业作为食品抗氧保鲜剂。具有协同抑菌保鲜作用的防腐剂联合使用,可降低单一防腐剂的使用剂量,还可提高防腐效果。试验以卤豆干菌落总数为参照指标,设计单因素及正交试验,确定最佳复合防腐剂配比。结果表明:复合防腐剂最佳配比为乳酸链球菌素8g/100kg,D-异抗坏血酸钠0.5g/100kg,脱氢乙酸钠7g/100kg,研究结果具有一定的参考价值。
Stewed dried tofu is a traditional soy product made of dried bean curd by adding seasoning. Green, safe and effective food preservatives are paid more attention to recently by food industry because of stewed dried tofu＇s perishable characteristics. Nisin,D-sodium erythorbate, sodium dehydroacetate are widely used in food industry. Preservatives with synergy could not only lower single preservatives dose, but also can improve the anticorrosion effect. The compound preservative is optimized by single-factor experiments and an orthogonal array design referencing to total plate count. The results show that the optimum proportion is determined as follows.nisin is 8 g/100 kg, D-sodium erythorbate is 0. 5 g/100 kg,sodium dehydroacetate is 7 g/100 kg. The findings can be a reference for the correlative research.
出处
《中国调味品》
北大核心
2017年第6期105-108,共4页
China Condiment
