茶多酚、壳聚糖、乳清蛋白复配保鲜剂对干豆腐保鲜效果的影响

Effects of tea polyphenol, chitosan and whey protein compound preservatives on the preservation effects of dried tofu

中文关键词:  茶多酚  壳聚糖  乳清蛋白  干豆腐  保鲜

英文关键词:tea polyphenols  chitosan  whey protein  dried tofu  preservation

中文摘要:

      目的 研究茶多酚、壳聚糖和乳清蛋白为复配保鲜剂对干豆腐保鲜效果的影响。方法 以茶多酚、壳聚糖和乳清蛋白为原料制备4种复配保鲜剂, 在无菌条件下, 将干豆腐分切成10 cm边长的正方形, 每份样品均匀喷洒5 mL复配保鲜剂, 干豆腐叠摞层数为4层, 4℃低温保存条件下, 以感官特征、理化指标、微生物指标等方面来评价复配保鲜剂对豆腐的保鲜效果。结果 0.3%茶多酚?0.6%壳聚糖?0.3%乳清蛋白复配保鲜剂对干豆腐的保鲜效果最好, 保鲜的干豆腐感官评分最高, 能显著延缓干豆腐的挥发性盐基氮、pH、水分流失率、脂肪酸氧化, 可有效抑制干豆腐中微生物的生长, 从而降低干豆腐腐败变质速度, 可将干豆腐的货架期延长至8 d。结论 茶多酚、壳聚糖和乳清蛋白复配保鲜剂安全、营养价值高, 对干豆腐具有良好的保鲜效果。

英文摘要:

      Objective To study the effects of tea polyphenols, chitosan and whey protein as compound preservatives on the freshness of dried tofu. Methods Four kinds of compound preservatives were prepared using tea polyphenols, chitosan and whey protein as raw materials. Under aseptic conditions, dried tofu was cut into squares with 10 cm sides, and each sample was evenly sprayed with 5 mL of the preservatives, and the dried tofu was stacked in 4 layers and stored at 4℃. The preservation effects of the compound preservatives on tofu were evaluated by sensory characteristics, physicochemical indexes and microbial indexes. Results The 0.3% tea polyphenol?0.6% chitosan?0.3% whey protein combination preservative had the best preservation effects on dried tofu, the highest sensory score of preserved dried tofu, significantly delayed the total volatile basic nitrogen value, pH, water loss rate and fatty acid oxidation of dried tofu, and effectively inhibited the growth of microorganisms in dried tofu, thus reducing the speed of spoilage of dried tofu and extending the shelf life of dried tofu to 8 days. Conclusion Tea polyphenols, chitosan and whey protein complex preservative is safe, has high nutritional value and good preservation effects on dried tofu.