可食性壳聚糖复合涂膜对干豆腐货架期的影响

Effect of Edible Chitosan Composite Coating-film on Shelf Life of Dried Bean Curd

壳聚糖是一种理想的防腐涂层材料,主要探索可食性壳聚糖复合涂膜的最适配方,以及可食性壳聚糖复合涂膜延长干豆腐货架期的效果。采用可食性壳聚糖涂膜剂对干豆腐进行保鲜处理,通过单因素试验和正交试验对干豆腐涂膜进行配方和工艺的优化。在常温下以干豆腐样品的感官评价、菌落总数为衡量指标,确定干豆腐涂膜的保鲜效果。通过正交试验设计和验证试验确定干豆腐最佳涂膜保鲜配方和工艺:壳聚糖添加量为1.6%、柠檬酸添加量为1.5%、乳酸链球菌素(Nisin)添加量为0.04%、氯化钙添加量为0.8%、甘油添加量为1.0%,在80℃下涂膜2 min,并对涂膜处理后的干豆腐进行保鲜密封包装。在常温条件下,普通包装保质期达到4 d。

Chitosan was used as an ideal anticorrosive coating material,in order to explore the optimal formula for edible chitosan composite coating-film,and the effect of edible chitosan composite coating-film to prolong the shelf life of dried bean curd.The edible chitosan coating was used to keep the dried bean curd fresh,optimizing the formulation and process of dried bean curd was carried out by single factor experiment and orthogonal experiment.The fresh effect of dry bean curd coating-film was determined by measure indicators that the sensory evaluation of dried bean curd samples and the total number of colony.Through orthogonal experiment design and verification experiment,the best coating preservation formula and technology of dried bean curd were determined:the chitosan content was 1.6%,citric acid content was 1.5%,Nisin(streptococcus lactis)content was 0.04%,calcium chloride content was 0.8%,glycerin content was 1.0%,the coating 2 min under 80℃,and the coating processing of dried bean curd were fresh sealed packaging.The ordinary packaging shelf life reaches 4 days under normal temperature.