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中文摘要：
五香豆干是营养丰富又极难防腐保鲜的食品,进行了利用微波杀菌真空包装技术延长五香豆干货架期的研究。将五香豆干采用耐高温蒸煮袋包装,含水量控制在65%左右,在室内常温条件下采用的频率为2450 MHz微波杀菌120~180 s,在（36±1）℃温箱培养7 d后,其含菌量不高于GB2711-2003要求,感官评分远远高于对照组。在1~10℃条件下可以贮藏90 d,在常温（20℃左右）条件下可以贮藏60 d,微生物指标符合标准。结果表明采用微波杀菌真空包装技术可以有效地延长五香豆干的货架期。
英文摘要：
Fragrant dried bean curd is nutritious while hard to keep fresh.Microwave sterilization and vacuum packaging technology were adopted to extend the shelf life of fragrant dried bean curd.Firstly,Packed the fragrant dried bean curd,with water content about 65 percent,using high-temperature tolerant cooking bags.Then sterilized at 2450 MHz microwave for 120-180 s at room temperature.After cultured at（36±1）℃ incubator for 7 days,the bacteria quantity was not higher than GB2711-2003 requirements and the sensory score was higher than control group.The processed products could be stored for 90 days at 1-10℃conditions,60 days at room temperature（20℃）.Results suggest that microwave sterilization and vacuum packing can effectively extend products shelf-life of fragrant dried bean curd.
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