WU Jie,ZHU Fei,ZHAO Ying.Process Research on Microwave Sterilization and Vacuum Packaging of Fragrant Dried Bean Curd[J].Soybean Science,2011,30(04):697-699.[doi:10.11861/j.issn.1000-9841.2011.04.0697]
五香豆干微波杀菌真空包装加工工艺研究
- Title:
- Process Research on Microwave Sterilization and Vacuum Packaging of Fragrant Dried Bean Curd
- 文章编号:
- 1000-9841（2011）04-0697-03
- Keywords:
- Fragrant dried bean curd; Microwave sterilization; Vacuum packaging; Microbiology indicators
- 分类号:
- TS214.2
- 文献标志码:
- A
- 摘要:
- 五香豆干是营养丰富又极难防腐保鲜的食品，进行了利用微波杀菌真空包装技术延长五香豆干货架期的研究。将五香豆干采用耐高温蒸煮袋包装，含水量控制在65%左右，在室内常温条件下采用的频率为 2450 MHz微波杀菌120～180 s，在（36±1）℃温箱培养7 d后，其含菌量不高于GB2711-2003要求，感官评分远远高于对照组。在1～10℃条件下可以贮藏90 d，在常温（20℃左右）条件下可以贮藏60 d，微生物指标符合标准。结果表明采用微波杀菌真空包装技术可以有效地延长五香豆干的货架期。
- Abstract:
- Fragrant dried bean curd is nutritious while hard to keep fresh.Microwave sterilization and vacuum packaging technology were adopted to extend the shelf life of fragrant dried bean curd.Firstly,Packed the fragrant dried bean curd,with water content about 65 percent,using high-temperature tolerant cooking bags.Then sterilized at 2450 MHz microwave for 120-180 s at room temperature.After cultured at(36±1)℃ incubator for 7 days,the bacteria quantity was not higher than GB2711-2003 requirements and the sensory score was higher than control group.The processed products could be stored for 90 days at 1-10℃conditions,60 days at room temperature（20℃）.Results suggest that microwave sterilization and vacuum packing can effectively extend products shelf-life of fragrant dried bean curd.
参考文献/References:
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备注/Memo
基金项目：安徽省教育厅自然科学研究资助项目(KJ2008B110ZC)；安徽省科学研究资助项目（10020303014）；蚌埠市自然科学研究资助项目（201002014）。