摘要
腐乳是一种民族特色的调味品。其形成机理主要是利用酶和微生物的协同效应,对大豆蛋白等成分进行生化作用,形成鲜香可口的豆腐乳。但是,当腐乳成品形成后,酶和微生物的生化作用仍然继续,最终导致腐乳过度熟化,以致软烂变质。本实验即采用微波技术,对成熟后的腐乳进行处理,使酶失去活性,同时达到灭菌的功效。实验结果显示,在通过50℃热处理120s后,腐乳再经微波处理,当处理时间70～90s时蛋白酶完全失活,保证了腐乳的风味不变、延长了腐乳的保存时间。
Furu is a traditional Chinese seasoning. The mechanism of Furu fermentation is due to the biological reaction of soy protein, attributed by the symergism of microorganism and enzyme. Since this reaction is still continue after the required processing is complete, so over ripe or even mashy in structure may occur when without effective measurement. In this report, microwave technology is applied to Furu, in order to inactive both enzyme and microorganism. The result shows the best parameter for microwave treatment is 70 to 90 sec. After furu has been heated tp 50 C for 120 sec.In water bath.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第S1期91-93,共3页
Science and Technology of Food Industry
关键词
腐乳
酶
微生物
微波技术
Furu
enzyme
microorganism
microwave technology
