高温冷冻豆腐的研究  

Study on the heat-frozen tofu

作　　者：芦鑫[1] 程永强[1] 李里特[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2009年第11期128-131,共4页Science and Technology of Food Industry

摘　　要：研究高温冷冻豆腐的加工工艺,考察加热温度、加热时间和储存时间的影响,发现加热温度对于豆腐的质构和颜色是高度影响因素,而加热时间对颜色是显著影响因素,储藏温度不显著。以普通硫酸钙豆腐作为对照,发现得到高温冷冻豆腐凝胶网络弱于普通硫酸钙豆腐。生产类似普通硫酸钙豆腐的最佳工艺是:加热温度112℃,加热时间为30min,储藏时间取9.3d,得到的高温冷冻豆腐的硬度为7.21±0.15N。The process of heat-frozen tofu and the effect of heating temperature,heating time and storage time were studied.The heating temperature was the most significant factor for the texture and color of tofu,the heating time was the significant factor for the color of tofu,but the storage time was no significant factor.Compared with the tofu coagulated calcium sulfate,the network of heat-frozen tofu was weak.To product the similar quality of tofu coagulated calcium sulfate,the optimum conditions were：112℃ of heating temperature,30min of heating time,9.3d of storage time.The hardness of final tofu product was 7.21±0.15N.

关 键 词：高温冷冻 豆腐 质构 响应面 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]