双乙酸钠及Nisin在泰州干丝保鲜中的应用研究

The Applied Study on the Bean Curd Silk of Taizhou by Using Double Sodium Acetate and Nisin

试验以泰州干丝保鲜为研究对象,采用双乙酸钠及Nisin对泰州干丝的保鲜工艺进行优化研究,以试样的感官得分及大肠菌群数为评价指标,考察了双乙酸钠添加量、Nisin添加量、姜汁添加量、杀菌温度和杀菌时间等主要影响因素。通过正交试验,确定泰州干丝保鲜的最佳工艺条件为:双乙酸钠添加量0.5 g/kg、Nisin添加量0.3 g/kg、姜汁添加量15 g/kg、杀菌温度85℃以及杀菌时间25 min。经此工艺条件处理后,在37℃恒温培养箱中保存1周后,试样的大肠菌群数为80 CFU/g,感官评分为88分,基本保持了泰州干丝原有的品质,达到了保鲜的目的。

The bean curd silk of Taizhou was as the research object. The experiment used double sodium acetate and Nisin on the keeping fresh technology of the bean curd silk of Taizhou. The experiment studied sterilization of temperature and time, pigment addition of Double sodium acetate, Nisin and ginger juice by evaluation of coliform bacteria and sensory. The optimum keeping fresh technology for bean curd silk of Taizhou had been established by orthogonal experiments. They were the 0.5 g/kg double sodium acetate, 0.3 g/kg Nisin, 15 g/kg ginger juice pigment addition, 85 ℃ sterilization of temperature, and 25 min sterilization of time. Under the process conditions, the result was 80 CFU/g of coliform bacterium, 88 of sensory evaluation at 37 ℃ after 1 week. The bean curd silk of Taizhou maintained basically the original qualities. It had achieved remaining fresh aims.