摘要
针对冷冻豆腐耐煮性差,影响食用口感,极大限制其产业化进程。鉴于此,分别研究卤水含量、点脑温度、压制质量对冷冻豆腐的出品量、持水性、复水性、耐煮性以及复水后口感的影响。通过对冷冻豆腐复水后的感官分析,得出当卤水添加量0.7%、点脑温度80℃、压制质量700g时,其状态口感最好。通过扫描电子显微镜观察到各工艺条件下复水冷冻豆腐表面结构,可以看出卤水量越多,点脑温度越高,压制质量越大,豆腐结构越致密。
The poor boiling resistance of frozen tofu affects the eating texture and greatly limits its industrialization process.In view of this,the effects of brine content,brain temperature,and press weight on the volume of produced frozen tofu,its water holding capacity,rehydration,cooking resistance and taste after rehydration were studied.After sensory analysis of rehydrated frozen tofu,we found that when the amount of brine added 0.7%,brain temperature 80℃,pressing weight 700 g,the state of the best taste.The surface structure of the reconstituted frozen tofu under various conditions was observed by scanning electron microscopy.It can be seen that the more the amount of brine,the higher the temperature of the brain,and the larger the pressing weight,the denser the structure of the tofu.
作者
李良
田甜
王莉涵
李杨
LI Liang;TIAN Tian;WANG Lihan;LI Yang(College of Food Science,Northeast Agricultural University,Harbin 150030)
出处
《食品科技》
CAS
北大核心
2019年第4期45-50,共6页
Food Science and Technology
关键词
冷冻豆腐
出品量
持水性
复水性
耐煮性
frozen tofu
output
water holding capacity
rehydration resistance
boiling resistance
