摘要
本研究以氯化钙(CaCl2)为凝固剂,探究CaCl2豆腐在冻融过程中质构特性及感官评分。利用响应曲面法对冷冻、熟化工艺进行优化。结果表明,豆腐在-21℃下冷冻3 h,-3℃下熟化21 d,在功率为241 W的微波条件下解冻85 s后其质构特性和感官评分都达到最优,吸汁最强;其硬度、咀嚼性、弹性分别为7368 g、5867 g、0.963 mm,感官评分达92分,复水率高达490%。本研究为高吸汁豆腐加工提供理论基础。
In this study,calcium chloride(CaCl2)was used as coagulant to investigate the texture properties and sensory score of CaCl2 tofu during freezing and thawing.The freezing and ripening process was optimized by response surface methodology.The results showed that the tofu was frozen at-21℃for 3 h and aged at-3℃for 21 days.After thawing for 85 s under microwave power of 241 W,the texture properties and sensory score of frozen tofu reached the best,and the juice absorption achieved the strongest.The sensory scores of hardness,chewiness and elasticity were 7368 g,5867 g and 0.963 mm respectively.The sensory score was 92 and the rehydration rate was as high as 490%.This study provides a theoretical basis for the processing of frozen tofu with high juice absorption.
作者
朱秀清
杨鑫鑫
万兆祥
刘琳琳
孙冰玉
曲敏
吕铭守
ZHU Xiuqing;YANG Xinxin;WAN Zhaoxiang;LIU Linlin;SUN Bingyu;QU Min;LV Mingshou(Key Laboratory of Food Science and Engineering of Heilongjiang Province,Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province,College of Food Engineering of Harbin University of Commerce,Harbin 150076,China;Food College,Northeast Agricultural University,Harbin 150030,China)
出处
《食品工业科技》
CAS
北大核心
2021年第5期159-165,共7页
Science and Technology of Food Industry
基金
黑龙江省“百千万”工程科技重大专项(2019ZX08B01)
“十三五”国家重点研发计划重点专项(2016YFD0400402)
黑龙江省普通高等学校青年创新人才培养计划(UNPYSCT-2017199)
哈尔滨商业大学青年创新人才支持项目(2016QN069)。
关键词
豆腐
冷冻
熟化
质构特性
氯化钙
tofu
freezing
aging
texture properties
calcium chloride
