一种干豆腐物理保鲜方法的工艺研究

Experimental Study on the Method of Dried Tofu

通过提供一种干豆腐物理保鲜工艺方法,进行了干豆腐之间隔离材料的选择。通过单因素和正交试验,确定了对干豆腐保鲜影响因素为干豆腐叠摞层数、真空包装袋层数、真空度、蒸煮时间、贮藏温度5个因素的最优组合,此方法既不添加任何对人体有害的防腐剂和保鲜剂,又能在保证干豆腐的口感和风味的前提下延长保质期,同时解决了贮藏、运输、销售等方面的问题。

This paper provides a dried tofu physical preservation process, the dried tofu between the isolation material selection. Through single factor and orthogonal experiment to determine the influencing factor of dried tofu preservation factors:dried tofu stack stack of layers,vacuum packaging bag layer,vacuum,high temperature cooking time,storage temperature and the best combination is obtained. In order to solve without adding any harmful to the human body preservative and antistaling agent,can ensure the extended the shelf life of the issue in a dried tofu taste and flavor of the premise,but also solve the problem of storage,transportation and sales limited.