Study On The Sterilization Technical Of The Dried Bean Curd

Dried bean curd is a popular food in Chinese people's dinner table.The shelf life of dried bean curd is often very short,due to the high nutrition and mild moisture which lead to the growth and propagation of microbes.In this paper the overall sterilization technology was discussed;the package and the effects of different sterilization measures were studied and Pasteurization was chosen.The factors of Pasteurization including temperature,time duration,product arrangements were investigated and optimized.The paper also discussed the connection of dried bean curd'shelf life with storage temperature.The main conclusions of this paper are listed as follows:1.Different package of dried bean curd were applied.Vaccum package with polyethylene are the best.2.Different sterilization measures were studied and Pasteurization was chosen in the experiment.3.By single factor and orthogonal experiments,Pasteurization were investigated and optimized:Two pieces of folded Tea toufu with neat weight of 10g under vaccum package dosed with bio-antiseptics(Nisin0.045g/kg,lemon acid 0.038 g/kg,Natamycin 0.015 g/kg) were placed in 80℃circulated water bath and kept for 20min.The sterilization to Tea toufu under the process talking above were the best.The products can be preserved for 30 days under 35℃.4.The equation t=1.34×10⁶e^-0.0345T(T=15～35℃) between shelf life and temperature was deduced from the data of the experiment.Shelf life under other temperature can be estimated using the equation.