두부의 품질 및 보존성에 미치는 초산용액 침지의 영향
Effect of Immersion in Acetic acid Solutions on Quality and Shelf life of soybean curd.
- 오명숙(Myung-Suk Oh) 송우숙(Woo-Sook Song)
- 가톨릭대학교 생활과학연구소
- 제12권 제1호
- 5 - 12 (8 pages)
Quality and shelf life of soybean curd immersed in distilled water. 0.05% acetic acid and 0.1% acetic acid solutions were determined during storage at 50℃ for 10 days. moisture content of soybean curd remained almost unchanged during storage and that immersed in distilled water was higher than those immersed in acetic acid solutions. soybean curd immersed in distilled water markedly increased in bacterial growth whereas those immersed in acetic acid solutions maintained low bacterial counts . mineral in soybean curd decreased during storage and distilled water for immersion maintained greater amounts of mineral during storage when compared with immersion solutions containing acetic acid. ph of distilled water immersing soybean curd decreased slightly whereas that of acetic acid solutions increased during storage ph of soybean curd decreased during storage at all immersion conditions. hardness of soybean curd increased during storage and soybean curds immersed in acetic acid solutions were harder than that immersed in distilled water.
II. 재료 및 방법
III. 결과 및 고찰