响应面法优化豆腐真空冷冻干燥工艺  

Optimization of Vacuum Freeze-Drying of Tofu by Response Surface Methodology

作　　者：邹晓霜 李佳妮[1] 姜楠[1] 江连洲[1] 李杨[1] 隋晓楠[1] 齐宝坤[1] 王中江[1] ZOU Xiaoshuang;LI Jiani;JIANG Nan;JIANG Lianzhou;LI Yang;SUI Xiaonan;QI Baokun;WANG Zhongjiang(College of Food Science, Northeast Agricultural University, Harbin 150030, China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2017年第18期200-207,共8页Food Science

基　　金："十三五"国家重点研发计划重点专项(2016YFD0400402)

摘　　要：开发豆腐的新型冷冻干燥工艺,并利用响应面优化法确定豆腐最优冷冻干燥工艺:物料厚度9.00 mm、预冻降温速率0.70℃/min、冷阱温度-48.7℃、真空度70 Pa、加热板温度51.9℃。此条件下,冷冻干燥豆腐复水比高达9.42,质量为0.073 1 g,该工艺优化结果可为豆腐及相关制品冷冻干燥产业化提供理论支撑。The purpose of this study was to develop a new freeze-drying procedure for tofu.The processing conditions were optimized using response surface methodology.The rehydration ratio and mass of freeze-dried tofu were9.42and0.0731g,respectively under the optimized conditions:slice thickness9.00mm(12mm in both length and width),pre-freezing rate,0.70℃/min,cold trap temperature,?48.7℃,pressure in drying chamber70Pa,and temperature of heat plate51.9℃.The optimized procedure can establish a theoretical foundation for the production of freeze-dried tofu and other related products.

关 键 词：豆腐 真空冷冻干燥 复水比 冷冻干燥质量 响应面分析 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]