壳聚糖涂膜剂在豆腐保鲜中的应用研究.doc

壳聚糖涂膜剂在豆腐保鲜中的应用研究
摘要采用壳聚糖涂膜剂对豆腐进行保鲜处理,通过正交试验对豆腐涂膜保鲜配方和工艺进行优化。根据测定豆腐样品的感官指标、菌落总数,确定豆腐涂膜保鲜效果。结果表明,豆腐的最佳涂膜保鲜配方和工艺为:%,%,%,80 ℃下浸泡4 min,并对涂膜处理的豆腐采用保鲜袋密封包装。
关键词壳聚糖;豆腐;涂膜;正交试验;保鲜
1007-5739(2011)11-0361-01

ApplicationofCoatingAgentContainingChitsaninthePreservationof Tofu
WEI Qiang-huaWU Si-huiCHEN Jin-yan
(Department of Food Bioengineering,Guangdong Industry Technical College,Guangzhou Guangdong 510300)
AbstractTofu samples was preserved with the coating agent containing chitosan. The formula of the coating agent and treating conditions were optimized through the orthogonal experiments. The preservative effects on tofu samples were investigated by the measurement of the sensory change
,aerobic plate count. The optimal formula and treating conditions included:the concentration of citric acid was %,the concentration of chitosan was %,the concentration of starch was %,tofu samples were dipped in the coating agent for 4 mins when the teperature was 80 ℃,then tofu samples were sealed into the preservative film.
Key wordschitosan;tofu;coating;orthogonal experiments;preservation

豆腐营养丰富、美味可口,深受广大消费者的喜爱。目前市场上销售的豆腐由于销售过程缺乏冷藏设备,使豆腐品质难有保障,严重影响到消费者身体健康。壳聚糖是一种多糖类化合物,具有良好的成膜性和一定的抑菌性[1-2]。将壳聚糖、淀粉、柠檬酸等配成豆腐涂膜保鲜液,加热煮沸再冷却至80 ℃[3],把豆腐样品进行浸泡处理,可以更好地确保豆腐品质。本研究拟通过改变壳聚糖用量、酸用量以及浸泡时间,找出最佳涂膜保鲜配方和工艺,以期延长豆腐的贮藏时间。

1材料与方法
1.