OPTIMIZATION OF PRESERVATION TECHNOLOGY TO TOFU BY RESPONSE SURFACE METHOD

Preservation technology of tofu was studied.The natural food preservation Nisin was mixed up with the traditional food preservation potassium sorbate,sodium diacetate,and calcium propionic.The results showed that the complex preservative solution of Nisin and potassium sorbate had good effect on preservation of tofu.The effects of Nisin and potassium sorbate complex solution concentration,the compound of pH and pasteurization temperature on the tofu preservation were investigated with the Response Surface methodology;the optimal process conditions as follows:Nisin and potassium sorbate complex solution concentration of 2.0%,the compound of pH6.0,temperature 95℃,40 min.Under this condition,the tofu can be kept at 37℃seven days.