| 酸性电解水对成品豆腐的杀菌效果及品质影响研究 |
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| 引用本文： | 朱叶,刘海杰,李里特,程永强. 酸性电解水对成品豆腐的杀菌效果及品质影响研究[J]. 食品科学, 2007, 28(8): 37-40 |
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| 作者姓名： | 朱叶 刘海杰 李里特 程永强 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院； 中国农业大学食品科学与营养工程学院 北京100083； 北京100083； |
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| 摘 要： | 本实验将酸性电解水作为成品豆腐的杀菌液,研究酸性电解水对成品豆腐的杀菌效果以及品质的影响。结果表明:酸性电解水浸泡豆腐,有利于减少豆腐的微生物。20min的浸泡时间可以使豆腐的细菌总数从3.64logCFU/g降低到2.34logCFU/g。另外,仪器测定结果表明酸性电解水浸泡对豆腐的硬度影响很小、对色泽稍有影响;感官评价结果表明酸性电解水浸泡基本不影响豆腐的感官品质。
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| 关 键 词： | 酸性电解水 杀菌 豆腐品质 |
| 文章编号： | 1002-6630（2007）08-0037-04 |
| 修稿时间： | 2007-04-30 |
Effects on Pathogen Reduction and Tofu Quality Treated with Electrolyzed Oxidizing Water |
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| ZHU Ye,LIU Hai-jie,LI Li-te,CHENG Yong-qiang. Effects on Pathogen Reduction and Tofu Quality Treated with Electrolyzed Oxidizing Water[J]. Food Science, 2007, 28(8): 37-40 |
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| Authors: | ZHU Ye LIU Hai-jie LI Li-te CHENG Yong-qiang |
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| Affiliation: | College of Food Science and Nutritional Engineering, China Agricaltural University, Beijing 100083, China |
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| Abstract: | Electrolyzed oxidizing (EO) water was used in sterilizing tofu. The effects of EO water on sterilizing tofu and tofu quality were studied. The results showed that the total microbial count of tofu reduced after EO water treatment. The treatment time 20 min achieves a reduction of 1.3 log CFU/g, from 3.64 to 2.34 log CFU/g. Also, EO water treatment has little impact on tofu hardness, color and sensory quality through instrument measurement and sensory evaluation. |
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| Keywords: | electrolyzed oxidizing water sterilize tofu quality |
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