期刊论文

中文

武汉轻工大学学报

2095-7386

2015

34

1

6-9

10.3969/j.issn.2095-7386.2015.01.002

武汉轻工大学校立科研项目（2013d13）.

本校为第一机构

通过共混法配制三种不同的保鲜液（壳聚糖,壳聚糖/Ca Cl2和壳聚糖/纳米Zn O溶液）,利用扫描电子显微镜（SEM）对复合膜的表面进行观测,并采用这三种溶液涂膜处理豆腐,通过色度计和感官评价考察涂液对豆腐的保鲜效果。SEM照片显示,Ca Cl2和纳米Zn O在复合膜中均出现团聚现象,而后者在壳聚糖中的分散性略好。色度计对豆腐的明度L值和色度a、b值的测试发现,随着储藏时间的延长,豆腐的L值逐渐降低,这表明豆腐色泽逐渐暗沉,而a和b值无变化;同时豆腐的感官分值逐渐降低,豆腐逐渐腐败变质。结果与对照组相比,涂膜处理能够延缓豆腐色泽的变暗及变质,其中壳聚糖/Ca Cl2溶液的保鲜效果最好。

In order to find a proper fresh-keeping method for tofu, the solutions of chitosan, chitosan/CaCl2 and chi- tosan/nano-ZnO were prepared. The morphology of the chitosan/CaCl2 and chitosan/nano-ZnO composite films was characterized by SEM. In addition, the effect of the three coating solutions on tofu stored at 3 ℃ was observed by colorimeter and sensory evaluation experiment. SEM photos showed that the aggregation occurred probably resulted from the blending of inorganics with polyme. And the dispersion of nano-ZnO was better than CaCl2 in chi...