豆腐生产质量控制与保鲜研究

Study on Quality Control and Preservation of Tofu

实验通过对豆腐生产过程中微生物数量及各主要接触物上菌落总数的测定,获悉了各环节微生物的动态变化及主要来源,分析并确立了质量控制的关键点;通过浸泡和直接添加研究了香兰素对豆腐的保鲜作用。实验表明,香兰素能有效抑制豆腐中微生物的生长繁殖,降低最大比生长速率,减少最大生长量;直接添加法较浸泡法对豆腐的保鲜效果更加明显,10mmol/L的香兰素可使微生物的延滞期增至19 h。

The total bacteria in all procedures and surface facilities in Tofu processing line were analyzed in this article to establish critical limits for quality control of Tofu. The results showed that vanillin had marked antimicrobial activity during Tofu storage, so vanillin could be used in Tofu as a food preservative. Adding vanillin directly was better than impregnation, and adding 10mmol/L vanillin could extend the lag phase of microorganisms to 19 h.