内酯豆腐保鲜工艺条件的优化

doi:10.3969/j.issn.1673-1689.2013.02.008

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内酯豆腐保鲜工艺条件的优化
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                        10.3969/j.issn.1673-1689.2013.02.008
                    
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基金项目:国家自然科学基金项目(NSFC30972282)

Fresh-Keeping Technology’s Optimization of Lactone Tofu

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为获得内酯豆腐保鲜的最佳工艺条件,简化保鲜效果的评价与预测,进行了杀菌温度、杀菌时间、凝固剂用量等单因素实验和L9(34)正交优化。结果表明:杀菌温度为87℃、杀菌时间为30min、凝固剂(GDL)质量分数为0.4%,保鲜剂添加量为0.45 g/kg,自然pH和4℃冷藏,能显著提高豆腐的保藏期。并通过因子分析,把原始变量进行了降维,将保鲜效果的评价指标归为2个主指标的影响。即:Z1=-0.962X1+0.883X2+0.785X3-0.302X4+4.594E-02X5,Z2=0.246X1-0.395X2+0.545X3+0.934X4-0.932X5。为解决内酯豆腐保鲜难、保质期短的现实问题提供了可行的技术方案,同时便于品质的评价与预测。

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To obtain the optimal conditions of ever-fresh lactone tofu and simplify the evaluation and prediction of fresh preservation effect,single-factor experiments and orthogonal design L9(34) were conducted involving sterilization temperature,sterilization time,consumption of coagulation.The results showed that:the preservation period could be improved significantly at the sterilization temperature of 87 ℃ with sterilization time of 30 min,with coagulant(GDL) concentration at 0.4% and preservative addition at 0.45 g/kg,natural pH and refrigerator temperature at 4 ℃.Preservation index was determined by the two main indicators through factor analyses followed by reducing dimensionality of original amount.The equations we found in the process are Z1=-0.962X1+ 0.883X2+0.785X3-0.302X4+4.594E-02X5,and Z2=0.246X1-0.395X2+0.545X3+0.934X4-0.932X5.It is not only just providing a feasible technical way to keep lactone tofu fresh,but also convenient for quality evaluation and prediction.

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杨红,胡庆国,徐红.内酯豆腐保鲜工艺条件的优化[J].食品与生物技术学报,2013,32(2):155-162.

YANG Hong, HU Qing-guo, XU Hong. Fresh-Keeping Technology’s Optimization of Lactone Tofu[J]. Journal of Food Science and Biotechnology,2013,32(2):155-162.

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在线发布日期: 2014-06-17
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