ε-聚赖氨酸盐酸盐在菱角豆腐保鲜中的应用研究

Study on Application of Poly-L-lysine Hydrochloride in Preservation of Water Chestnut Tofu

选用ε-聚赖氨酸盐酸盐作为保鲜剂,应用于菱角豆腐的防腐保鲜中,探讨其抑菌效果,旨在为工业化应用提供一定的理论依据。试验结果表明,保鲜剂的最大添加量为300 mg/kg,最适添加量为200 mg/kg,保藏试验结果表明,在保藏温度为4℃、保藏时间为1-7 d的条件下,保鲜剂和复配保鲜剂（ε-聚赖氨酸盐酸盐和柠檬酸质量比2︰1）可明显减缓样品风味的改变,但对样品香气的改变无明显影响,而复配保鲜剂可减缓样品色泽的褐变;空白组豆腐的最短保质期为3 d,保鲜组为5 d,复配组为6 d。

Select poly-L-lysine hydrochloride as a preservative used in water chestnut tofu, and explore its antibacterial effect, in order to provide certain theoretical basis for the industrialized application. The experimental results show that the maximum dosage of the preservative is 300 mg/kg, and the optimal dosage is 200 mg/kg, the results of storage experiment show that, under the storage temperature of 4℃, and the storage time within 1-7 d, preservative and compound preservative （mass ratio of poly-L-lysine hydrochloride and citric acid 2 ： 1） can reduce the flavor change of the samples, but has no significant effect on the aroma change of the samples, and compound preservative can slow down the color browning of the sample; The shortest shelf-life of the blank group tofu, preservation group and compound group is 3, 5 and 6 d, respectively.