冷冻工艺对冻豆腐孔隙率影响的研究  

Effect of freezing process on porosity of frozen tofu

作　　者：胡荣泽 王芊芊 董晓菲 周升田 韩蕊 牟津慧 甄仌[1] HU Rong-ze;WANG Qian-qian;DONG Xiao-fei;ZHOU Sheng-tian;HAN Rui;MU Jin-hui;ZHEN Bing(School of Energy and Civil Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学能源与建筑工程学院,哈尔滨150028

出　　处：《哈尔滨商业大学学报（自然科学版）》2021年第3期332-338,共7页Journal of Harbin University of Commerce：Natural Sciences Edition

基　　金：黑龙江省自然科学基金联合引导项目(LH2019E069);哈尔滨商业大学博士科研启动金项目(12DL003);哈尔滨商业大学校级科研项目(17XN065);哈尔滨商业大学大学生创新创业训练计划项目(201910240073)。

摘　　要：通过研究速冻柜风速、湿度、柜温、豆腐形状大小与豆腐含水量等对冻结速率的影响,分析不同条件下的冻豆腐温度下降曲线,计算并比较其孔隙率和食用口感,最终得出冷冻工艺为风速大、温度低(-23℃)、空气湿度大时的大体积豆腐,孔隙率最大,食用口感最好,以期改进冻豆腐冷冻工艺,满足不同消费者及不同菜品的需要.In this paper,the effects of wind speed,humidity,cabinet temperature,shape and size of tofu and moisture content of tofu on freezing rate were studied.The temperature drop curves of frozen tofu under different conditions were analyzed,and the porosity and edible taste were calculated and compared.It was concluded that the bulk tofu with high wind speed,low temperature(-23℃)and high air humidity had the highest porosity,in order to improve the freezing technology of frozen tofu and meet the needs of different consumers and different dishes.

关 键 词：冻豆腐 风速 柜温 含水量 冻结速率 孔隙率 

分 类 号：TS205.7[轻工技术与工程—食品科学]