腐乳白坯保形处理技术条件的优化  

Optimum Formability Technical Tonditions for Sufu White Body

作　　者：刘本勇[1] 孙冰玉[1] 张光[1] 刘琳琳[1] 孙菁赫[1] 邹丽宏[1] 石彦国[1] 

机构地区：[1]哈尔滨商业大学食品工程学院/黑龙江省普通高等学校食品科学与工程重点实验室,哈尔滨150076

出　　处：《大豆科技》2013年第5期25-32,共8页Soybean Science & Technology

基　　金：十二五国家科技支撑计划项目"固态发酵传统大豆食品品质提升关键技术及新产品开发"(2012BAD34B03-4)

摘　　要：通过对腐乳白坯进行风干处理,使其表面形成一层硬膜,保证成熟腐乳的块型完整,并对其进行穿孔处理,使汤料中的各种成分能够充分进入腐乳白坯内部,最终制作出块形完整,味道鲜美的腐乳。通过单因素及正交实验优化得出质构指标与感官评分、保形时间的相关关系,并确定腐乳保形处理的最佳条件为:白坯风干温度60℃,风干时间8 h,风干风速为3挡,每块尺寸大小为3 cm×3 cm×1.5 cm的腐乳白坯的打孔数为6个/块。Complete type sufu was obtained through drying and punching, make its surface form the hard outer layer, and various ingredients of sufu soup fully into the white body. Finally sufu with formability better and more delicious was obtained. Through single factor and orthogonal experiments, the results showed the relationship between TPA indicators and sensory evaluation, shape-keeping time. The best formability technical conditions of white body was： drying temperature was 60 ℃, drying time was 8 h, drying level of winds was 3, perforation number was 6 of the 3 cm × 3 cm × 1.5 cm sufu white body.

关 键 词：腐乳 白坯 风干处理 保形处理 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]