目的 探究不同包装材料结合微波杀菌对湿豆皮保鲜效果的影响，为湿豆皮提供新的保鲜方案。方法 将湿豆皮分别装入OPP/PE和PET/PE/CPP材料的包装袋中，经密封后进行微波杀菌处理，测定其贮藏期间的指标。结果 经微波处理后，湿豆皮在OPP/PE中的表面温度比在PET/PE/CPP中高8 ℃，菌落总数少0.66 lg(CFU/g)，说明微波更易穿透OPP/PE材料，更能有效延缓长期贮藏中因微生物活动造成的氧气含量下降和二氧化碳上升，延缓湿豆皮的pH值、水分含量和拉伸性的下降，抑制其TVB-N含量的上升，从而抑制组织结构的破坏，减缓脂质酸败的速率，还可减小色差的变化幅度，维持更高的感官评价得分。结论 采用微波处理能够有效延长湿豆皮的保鲜期，OPP/PE和PET/PE/CPP材料组湿豆皮的保鲜期分别延长了15、12 d左右，且对不同材料包装的湿豆皮品质的影响差异显著。采用微波穿透性更好的包装材料，其微波作用强度更大，杀菌效果更明显，保鲜效果更好。

The work aims to explore the effect of different packaging materials combined with microwave sterilization on the thin sheets of wet bean curd (TWB), and provide a new preservation scheme for TWB. TWB was put into OPP/PE and PET/PE/CPP bags respectively, sealed and sterilized by microwave, and then the indexes during storage were determined.After microwave treatment, the surface temperature of OPP/PE was 8 ℃ higher than that of PET/PE/CPP, and the total number of bacterial colonies was 0.66 lg(CFU/g) lower, indicating that microwave was easier to penetrate the OPP/PE material, and could more effectively delay the decline of oxygen content in the headspace and the rise of carbon dioxide caused by microbial activities in TWB during long-term storage and delay the decline of pH value, water content, tensile strength and the rise of TVB-N content, thus inhibiting the destruction of tissue structure and slowing down the rate of lipid rancidity. It could also reduce the change of color difference and maintain a higher sensory evaluation score. Microwave treatment can effectively extend the preservation period and make OPP/PE and PET/PE/CPP material groups extend for about 15 and 12 days respectively and has significant effects on the quality of TWB packaged with different materials. Packaging materials with high microwave penetrability have higher microwave action intensity, more obvious sterilization effect and better preservation effect.