| 高浓度流动臭氧水在豆腐杀菌中的应用 |
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| 引用本文： | 吴嘉琪,崔政伟. 高浓度流动臭氧水在豆腐杀菌中的应用[J]. 食品科技, 2019, 0(5): 66-71 |
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| 作者姓名： | 吴嘉琪 崔政伟 |
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| 作者单位： | 江苏省食品先进制造装备技术重点实验室江南大学机械工程学院 |
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| 摘 要： | 设计一种新型臭氧水循环装置,以高浓度臭氧水流动浸泡作为豆腐的冷杀菌工艺。通过测试不同工艺参数时(臭氧水浓度、豆腐质量、流量、处理时间)臭氧水的杀菌效果选取最优工艺参数,并对比臭氧水杀菌与传统热杀菌后豆腐的理化性质与感官评价。结果表明:最优工艺参数为臭氧水浓度16mg/L、豆腐质量600g、流量5L/min、处理时间3min,在此工艺参数条件下臭氧水对豆腐杀菌效果明显,豆腐的菌落总数下降了2.2lgcfu/g,并且此工艺在豆腐的失重率、保水率、色泽、口感、风味等方面均显著优于热杀菌。
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| 关 键 词： | 臭氧水 杀菌 豆腐 流动浸泡 |
Application of high concentration flowing ozonated water in tofu sterilization |
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| WU Jiaqi,CUI Zhengwei. Application of high concentration flowing ozonated water in tofu sterilization[J]. Food Science and Technology, 2019, 0(5): 66-71 |
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| Authors: | WU Jiaqi CUI Zhengwei |
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| Affiliation: | (Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology,School of Mechanical Engineering,Jiangnan University,Wuxi 214122) |
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| Abstract: | WU Jiaqi;CUI Zhengwei(Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology,School of Mechanical Engineering,Jiangnan University,Wuxi 214122) |
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| Keywords: | ozonated water sterilize tofu flowing immersion |
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