不同真空预冷终温对豆腐品质的影响  

Effect of Vacuum Cooling Temperature on Properties of Tofu

作　　者：施冰心[1] 宋晓燕[1] 刘宝林[1] 

机构地区：[1]上海理工大学低温生物与食品冷冻研究所,上海200093

出　　处：《食品科学》2013年第4期226-229,共4页Food Science

基　　金：国家"863"计划项目(2008AA100803);教育部新世纪优秀人才计划项目(07-0559);上海市重点学科建设项目(S30503)

摘　　要：研究不同终温(4、6、8℃)时真空预冷对豆腐降温速率、失水率,及其在4℃环境下1周内的蛋白质、持水性、pH值、硬度和色泽等指标的影响。结果表明:终温变化对降温速率和质量损失率无显著的影响,然而,对豆腐的品质(蛋白质、持水性、pH值、硬度及色泽)影响显著。综合比较得知,在压力500Pa条件下预冷终温为4℃的样品品质最优,当贮藏温度为4℃时贮藏期不宜超过5d。The effect of final temperature （4, 6℃ and 8℃） on the vacuum cooling performances of tofu was studied, including cooling rate, weight loss and typical property changes （protein, water binding capacity, pH value, hardness, color and luster） during the storage period of a week at 4℃. The results indicated that effects of final temperature on cooling rate and weight loss were not significant. However, the different final temperature on the vacuum cooling performances for the quality of tofu （protein, water binding capacity, pH value, hardness, color and luster） had significant influence. The conclusion was drawn that 4 ℃ was considered as the best final temperature for tofu, which can be stored under 4℃ for the storage period not more than five days.

关 键 词：豆腐 真空预冷 终温 冷却效果 品质 

分 类 号：TS205.7[轻工技术与工程—食品科学]