不同植物油真空低温油炸过程中豆腐泡理化性质的改变  

The Changes of Physicochemical Properties During Vacuum Low Temperature Fried Tofu Puffs of Different Kinds of Vegetable Oil

作　　者：钟春艳[1] 赵思明 王中江[2] 朱颖[2] ZHONG Chun-yan;ZHAO Si-ming;WANG Zhong-jiang;ZHU Ying(Institute of Agricultural Information and Economics,Beijing Academy of Agriculture and Forestry Science,Beijing 100097,China;College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]北京市农林科学院农业信息与经济研究所,北京100097 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《中国食物与营养》2020年第11期30-34,共5页Food and Nutrition in China

基　　金：“十三五”国家重点研发计划重点专项(项目编号:2016YFD0400402)。

摘　　要：通过研究不同植物油真空低温炸制的豆腐泡理化性质的变化得出,当油炸温度低于120℃,油炸时间6~8 min时,豆腐的平均失水率为29.66%,油脂含量平均增长率为21.52%,油的密度变化不大。用质构仪模拟2次咀嚼下豆腐泡的性质,玉米油炸制而成的豆腐泡硬度、弹性、粘性、咀嚼性均较好,回复性中等,口感适宜。通过电镜扫描豆腐泡外部结构比较不同植物油炸制豆腐泡微观结构,植物油在真空低温下炸制的豆腐泡表面气孔孔径均较小;通过测定并比较油炸前后油脂的碘值、酸价等理化性质,在经油炸之后油的品质有所降低,其中玉米油变化较小。This paper studied the changes of physicochemical properties through the vacuum low temperature frying process of tofu puffs by different types of vegetable oils,and determined the best vegetable oil for frying.The frying temperature was below 120℃and the frying time was 7 minutes.Under this condition,the average water loss rate of tofu was 29.66%,and the average growth rate of oil content was 21.52%,the density of vegetable oil did not change much.A texture analyzer was used to simulate the nature of tofu puffs foam under chewing.The hardness,springiness,gumminess and chewiness of the tofu puffs from corn oil were all at a low level,and the recovery was moderate.The microstructure of tofu puffs was fried in different plants by electron microscope scanning of the outer structure of the tofu puffs.The pore size of the surface of the tofu puffs fried with vegetable oil was small.The physicochemical properties such as iodine value and acid value of the oil before and after frying were detected and compared,and the oil quality was reduced after frying.Compared all the different types of vegetable oils,the corn oil has the best index.

关 键 词：豆腐泡 真空低温油炸 植物油 质构 扫描电镜 理化性质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]