卤豆干真空渗透工艺优化  

Optimization of Vacuum Osmosis Technology for Marinating Dried Bean Curd

作　　者：程学勋[1] 刘巧瑜[2] 陈海光[2] 吴俊师 CHENG Xuexun;LIU Qiaoyu;CHEN Haiguang;WU Junshi(Department of Biotechnology,Guangdong Vocational College of Science and Trade,Guangzhou 510430,China;College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

机构地区：[1]广东科贸职业学院生物技术系,广东广州510430 [2]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品科技》2020年第12期46-52,共7页Food Science and Technology

摘　　要：为探讨间歇性真空渗透工艺在卤豆干加工中的应用,以豆干为原料,以蛋白含量、水分含量、盐含量及硬度作为评价指标,探讨了真空度、真空循环率、真空循环次数、真空渗透时间对卤豆干品质的影响。单因素实验及响应面实验结果表明,间歇性真空渗透的最佳条件为真空度0.05 MPa、真空循环率为CR=2:5、循环次数为2次、渗透时间为3 h,此时卤豆干中蛋白质含量为(27.3±0.85)g/100 g、水分含量为(8.25±0.57)g/100 g、氯化钠吸收量为(2.74±0.08)g/100 g和硬度为(85.37±0.18)N。In order to explore the application of intermittent vacuum permeation technology in the processing of marinating dried bean curd,this paper took dried bean curd as raw material,and took protein content,moisture content,salt content and hardness as evaluation indexes.The influences of vacuum degree,vacuum circulation rate,vacuum circulation times and vacuum permeation time on the quality of marinating dried bean curd were discussed.The results of single-factor experiment and response surface experiment show that the best conditions for intermittent vacuum penetration are vacuum degree 0.05 MPa,vacuum cycle rate CR=2:5,cycle times 2 times,and infiltration time 3 h.At this time,the protein content in the marinating dried bean curd was (27.3±0.85)g/100 g,the moisture content was (8.25±0.57)g/100 g,the sodium chloride absorption was (2.74±0.08)g/100 g,and the hardness was (85.37±0.18)N.

关 键 词：真空渗透卤制 豆干 工艺优化 品质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]