摘要
本文针对豆腐腐败的主要腐败菌,采用了山梨酸钾溶液、苯甲酸钠溶液及复配溶液对豆腐进行浸泡处理,并密封包装进行巴氏杀菌处理。产品不单单在微生物指标上达到了出厂标准,在质构、感观指标上也达到了要求。
In this paper, aiming at the main putrescence bacteria of tofu, we marinated the tofu in Potassium sorbate solution, Sodium benzoate solution and the mixed solution, then, packed hermetically for Pasteurization. The products not only attain the standard of leave factory on the microorganism amount, but also the sensory quality and gel TPA criterion.
出处
《现代食品科技》
EI
CAS
2005年第2期1-4,共4页
Modern Food Science and Technology
关键词
豆腐
保鲜
巴氏杀菌
Tofu
Preserval
Pasteurization
