摘要
本实验将酸性电解水作为成品豆腐的杀菌液,研究酸性电解水对成品豆腐的杀菌效果以及品质的影响。结果表明:酸性电解水浸泡豆腐,有利于减少豆腐的微生物。20min的浸泡时间可以使豆腐的细菌总数从3.64logCFU/g降低到2.34logCFU/g。另外,仪器测定结果表明酸性电解水浸泡对豆腐的硬度影响很小、对色泽稍有影响;感官评价结果表明酸性电解水浸泡基本不影响豆腐的感官品质。
Electrolyzed oxidizing （EO） water was used in sterilizing tofu. The effects of EO water on sterilizing tofu and tofu quality were studied. The results showed that the total microbial count of tofu reduced after EO water treatment. The treatment time 20 rain achieves a reduction of 1.3 log CFU/g, from 3.64 to 2.34 log CFU/g. Also, EO water treatment has little impact on tofu hardness, color and sensory quality through instrument measurement and sensory evaluation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第8期37-40,共4页
Food Science
关键词
酸性电解水
杀菌
豆腐品质
electrolyzed oxidizing water
sterilize
tofu quality
