摘要
豆腐营养丰富,但极易腐败变质,其保质期短严重阻碍了豆腐行业的发展。文章通过对豆腐的分类组成、制作工艺的研究现状和豆腐的腐败种类特点、腐败途径的分析,总结了豆腐保鲜技术主要由制作过程、成品及综合保鲜3个方面实现,并对豆腐保鲜工艺的发展方向进行了展望,旨在为豆腐保鲜工艺改进及防腐研究提供参考。
Tofu is nutritious but easy to be spoilage.Its short shelf life has seriously hindered the development of the tofu industry.The paper analyzes the classification composition of tofu,the research status quo of production technology and the spoilage characteristics of tofu,and the ways of spoilage.Consequently,this paper summarizes three aspects of the tofu preservation technology:the production process,the finished product and the comprehensive preservation.This paper also predicts the development direction of tofu preservation technology,which intends to provide a reference for the improvement of the tofu preservation technology research.
作者
张际峰
张兮
叶韬
Zhang Jifeng;Zhang Xi;Ye Tao(School of Biological Engineering,Huainan Normal University,Huainan 232038,China)
出处
《黄山学院学报》
2020年第3期37-42,共6页
Journal of Huangshan University
基金
淮南市科技计划项目(2017A0421)
国家级大学生创新创业训练计划项目(201810381012,201910381113)。
关键词
豆腐
保鲜工艺
杀菌
微生物污染
Tofu
preservation technology
sterilization
microbial contamination
