非发酵型臭豆腐变红现象的抑制

非发酵型臭豆腐在销售贮存过程中会出现表皮变红的腐败现象,从其中分离得到1株红色细菌(CR),对其从物理、化学及生物控制三个方面进行了研究。结果表明,当双乙酸钠浓度为1.0 g/kg、丁香提取液浓度为0.07 g/mL、4℃保存或真空包装的条件下,该腐败菌的生长均可得到有效抑制。结合生产实际,同时向卤中添加1.0 g/kg双乙酸钠和0.07 g/mL丁香提取液,可将臭豆腐在常温(30℃)的保质期延长至48 h,从而有效地控制非发酵型臭豆腐在储藏期出现的变红现象。

Inhibition of red corruption of unfermented stinky tofu

In order to resolve the problem of the red corruption appeared during the shelf life of unfermented stinky tofu,a red bacterium(CR) was isolated.Inhibition of CR was studied from physical,chemical and biological aspects.It was concluded that 1.0 g/kg sodium diacetate,0.07 g/mL Flos Caryophlli extracting solution,storage below 4 ℃ or vacuum packaging could effectively inhibit the growth of CR.In consideration of the production practice,addition of 1.0 g/kg sodium diacetate and 0.07 g/mL Flos caryophlli extracting solution could simultaneously extend the shelf life to more than 48 h and thus effectively controlled the red corruption of unfermented stinky tofu during its storage.