速泡鲜腐竹加工工艺研究  

Study on Processing Technology of Quick-Soaking Fresh Yuba

作　　者：孙军涛[1] 王德国[1] 肖付刚[1] 张志新 肖锋 杜冯柯 史静洁 SUN Jun-tao;WANG De-guo;XIAO Fu-gang;ZHANG Zhi-xin;XIAO Feng;DU Feng-ke;SHI Jing-jie(Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety in Henan Province,College of Food and Pharmacy,Xuchang University,Xuchang 461000,China)

机构地区：[1]许昌学院食品与药学院、河南省食品安全生物标识快检技术重点实验室,河南许昌461000

出　　处：《中国调味品》2024年第9期157-161,共5页China Condiment

基　　金：河南省高等学校重点科研项目(23B550010)。

摘　　要：在传统腐竹加工工艺的基础上,采用冷冻工艺制备速泡鲜腐竹。研究鼓风干燥预处理方式下冷冻时间、冷冻温度对速泡鲜腐竹复水率、泡发时间、感官品质的影响。分析不同加工工艺下腐竹的质构、色泽、泡发时间和复水率,以及炒制、油炸和煮制食用方式下产品的品质特点。结果表明,速泡鲜腐竹的最佳工艺为鼓风干燥温度40℃、干燥时间20 min、冷冻时间8 h、冷冻温度-20℃,该条件下制备的速泡鲜腐竹的水分含量为42.55%,泡发时间为3 min,复水率为58.87%。与市售干腐竹相比,速泡鲜腐竹的泡发时间缩短了90倍,油炸时的吸油率降低48.51%,速泡鲜腐竹无需浸泡,可以直接炒制、油炸和煮制,极大提高了食用的便捷性。On the basis of the traditional processing technology of yuba,freezing technology is adopted to prepare quick-soaking fresh yuba.The effects of freezing time and freezing temperature on rehydration rate,foaming time and sensory quality of quick-soaking fresh yuba under air blast drying pretreatment method are studied.The texture,color,foaming time and rehydration rate of yuba by different processing technologies as well as the quality characteristics of the products under stir-frying,deep frying and boiling are analyzed.The results show that the optimal technology of quick-soaking fresh yuba is air blast drying temperature of 40℃,drying time of 20 min,freezing time of 8 h and freezing temperature of-20℃.Under these conditions,the moisture content of the obtained quick-soaking fresh yuba is 42.55%,the foaming time is 3 min,and the rehydration rate is 58.87%.Compared with the commercially available dried yuba,the foaming time of quick-soaking fresh yuba is reduced by 90 times,and the oil absorption rate during deep frying is reduced by 48.51%.Quick-soaking fresh yuba does not need to soak,and can be directly stir-fried,deep fried and boiled,which greatly improves the convenience of eating.

关 键 词：鲜腐竹 速泡 泡发时间 复水率 食用方式 

分 类 号：TS201.1[轻工技术与工程—食品科学]