豆腐保鲜研究进展

Research Progress on Tofu Preservation

豆腐具有很高的营养价值,但是因其蛋白质、脂肪、糖类等物质含量丰富,且水分多,导致微生物滋生,豆腐极易腐败变质,阻碍豆腐行业的发展。通过分析引起豆腐腐败变质的细菌,总结从物理方法、生物方法等方面延长豆腐的保质期的方法,并对豆腐保鲜的发展方向进行展望,旨在为探索和研究延长豆腐保质期的技术方法提供借鉴和参考。

Tofu has high nutritional value,but because of its rich protein,fat,sugar and other substances,and high moisture,it is easy to spoil and deteriorate due to the growth of microorganisms,which hinders the development of the tofu industry.By analyzing the bacteria that cause tofu spoilage,summary the methods of extending the shelf life of tofu from several aspects such as physical methods and biological methods,and forecast the development direction of tofu preservation.The method provides reference and reference.