[1]孟静南,侯宝睿,黄现青,等.三种热处理条件对油炸豆腐丝货架期影响的比较[J].大豆科学,2018,37(01):157-162.[doi:10.11861/j.issn.1000-9841.2018.01.0157]
　MENG Jing-nan,HOU Bao-rui,HUANG Xian-qing,et al.Comparison of the Effects of Three Heat Treatment Conditions on the Shelf Life of Fried Tofu Silk[J].Soybean Science,2018,37(01):157-162.[doi:10.11861/j.issn.1000-9841.2018.01.0157]
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三种热处理条件对油炸豆腐丝货架期影响的比较

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第37卷 期数: 2018年01期 页码: 157-162 栏目: 出版日期: 2018-01-20
Title:
Comparison of the Effects of Three Heat Treatment Conditions on the Shelf Life of Fried Tofu Silk
作者:
孟静南; 侯宝睿; 黄现青; 宋莲军; 乔明武; 赵秋艳; 张平安; 张 蓓
（河南农业大学 食品科学技术学院/郑州市大豆深加工重点实验室，河南 郑州 450002）
Author(s):
MENG Jing-nan; HOU Bao-rui; HUANG Xian-qing; SONG Lian-jun; QIAO Ming-wu; ZHAO Qiu-yan; ZHANG Ping-an; ZHANG Bei
（College of Food Science and Technology/Zhengzhou City Key Laboratory for Soybean Refined Processing,Henan Agricultural University,Zhengzhou 450002,China）
关键词:
油炸豆腐丝; 热处理; 菌落总数; 货架期
Keywords:
Fried tofu silk;  Heat treatment;  Total number of colonies;  Shelf life
分类号:
S565.1
DOI:
10.11861/j.issn.1000-9841.2018.01.0157
文献标志码:
A
摘要:
为了找出最适于延长油炸豆腐丝货架期的热处理条件，比较3种热处理条件（105℃/10 min；105℃/20 min；120℃/10 min）下油炸豆腐丝的贮藏情况。并通过对油炸豆腐丝的感官评价、菌落总数及脂肪氧化程度（过氧化值、pH、硫代巴比妥酸值）的测定，综合对比找出最适处理条件并给出合理建议及货架期。结果表明：在37℃贮藏条件下，105℃/10 min处理的样品的菌落总数在23 d超过国标限值，比105℃/20 min处理得样品延长10 d左右，120℃/10 min处理条件严重损坏样品的品质。105℃/10 min处理的样品的货架期最长，室温（25℃）下可贮藏92 d，与其它两个处理相比，该条件既能保证产品品质，又可以延长货架期，建议食品企业选用此条件进行灭菌。
Abstract:
In order to find out the most suitable heat treatment conditions for prolonging the shelf life of fried tofu silk, the storage conditions of fried tofu silk under three kinds of heat treatment conditions (105℃/10 min, 105℃/20 min, and 120℃/10 min) were compared. In this experiment, the sensory evaluation of fried tofu silk, the total number of colonies and the degree of fat oxidation were determined, and shelf life and reasonable suggestions were given. The results showed that the total number of colonies treated at 105℃/10 min was above the national standard at the 23rd day for storage at 37℃, and delayed 10 days than 105℃/20 min, the treatment conditions at 120℃/10 min severely damaged the quality of fried tofu silk. The shelf life of samples treated with 105℃/10 min was 92 days at room temperature（25℃）. Compared with the other two treatments, 105℃/10 min treatment could not only guarantee product quality, but also extended the shelf life. It is recommended that food companies use this condition for sterilization.

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备注/Memo

收稿日期：2017-08-07

基金项目：农业技术推广财政补助资金（大豆加工及综合利用技术推广与示范）；河南省产学研合作计划（172107000024）。
第一作者简介：孟静南（1994-），女，硕士，主要从事微生物学研究。 E-mail：xuanwangmjn@163.com。
通讯作者：黄现青（1977-），男，博士，教授。主要从事微生物学研究。E-mail：hxq8210@126.com。

更新日期/Last Update: 2018-03-14