壳聚糖溶液对豆腐保质期的影响

Research on the quality of tofu with chitosan solution

研究不同浓度壳聚糖溶液对豆腐保质期的影响。研究得出:壳聚糖添加量在1%时豆腐的感官评分较高,可在72 h内有效延缓pH降低,降低水分活度至0.78,可抑制大肠杆菌的增长,延长豆腐保质期3 d。

The different concentration of chitosan solution on the shelf life of tofu was studied. The results showed that the sensory evaluation of tofu was higher when the chitosan additive amount was 1 %. It could effectively delay the reduction of pH and reduce the water activity to 0.78 within 72 h;meanwhile inhibit the growth of escherichia coli and prolong the shelf life of tofu for 3 d.