【摘要】 霉变、褐变是导致夏季腐竹营养与商品损失的主要因素。试验重点研究干腐竹在40℃、RH95%的高温、高湿环境下,复合型防霉护色保鲜剂的食品安全剂量及其防霉保鲜效果。结果表明:腐竹在0.10 mm OPP+Al包装中贮存90天,复合型防霉护色保鲜剂的食品安全阈值为≤13.34 g/kg;总酸含量为3.21 mg KOH/100 g,菌落总数为440 cfu/g,霉菌总数为130 cfu/g,感官评价的气味、色泽、质地、咀嚼度、表观霉变五个指标的总得分为95分。并且腐竹中的SO₂残留量≤0.16g/kg,符合国家标准GB2760—1996。更多还原

【Abstract】 Moldy and browning are major factors that result in the loss of nutrition and yuba in summer. This test focuses on the safe dosage and the effect of the compound agent which are anti-fungus,color protection and antistale.The result shows that if the yuba stored in the package of 0.10mmOPP+Al for 90 days,the safe dosage of the compound agent is≤13.34 g/kg,the total acid content is 3.21 mg KOH/100 g,the total number of bacterial colony is 440 cfu/g,the total number of mould is 130 cfu/g, the aggregate score of sensory evaluation of odor,color,texture,chew,the apparent mildew is 95.In addition,sulfur dioxide residue in dried yuba≤0.16 g/kg which in line with the national standard GB2760-1996.更多还原