本文主要研究内容
作者万兆祥（2019）在《脱水冻豆腐加工技术研究》一文中研究指出：冻豆腐是我国传统大豆食品,是豆腐经过冷冻制作而成,具有营养丰富,口感独特等优点,非常受人们的青睐,但是目前冻豆腐消费在我国有很多的局限性,比如运输条件的限制,保质期短,无法进行大量的生产等。为了打破这些在食品加工过程中的局限性和提供工业化冻豆腐产品加工的理论依据,研制开发出冻豆腐的升级产品,即脱水冻豆腐具有非常重要的意义。本课题以大豆为原料,首先通过对凝固剂的选择制备适合脱水冻豆腐的豆腐坯,然后进行冷冻工艺、解冻工艺和干燥工艺的技术研究,并对脱水冻豆腐和冻豆腐进行微观结构和品质分析,为脱水冻豆腐技术研发提供技术理论支撑,主要研究结果如下:1、制备脱水冻豆腐豆腐坯的凝固剂的选择研究不同凝固剂对脱水冻豆腐复水率及感官的影响,并选择出最适合制备脱水冻豆腐的豆腐坯的凝固剂,结果表明:凝固剂选取为氯化钙,添加量为3.5%时(以干豆质量为基准,下同),制备出的脱水冻豆腐复水率达到532%,感官评分达到97分(满分100),明显高于其他凝固剂制备的脱水冻豆腐的复水率和感官评评分。2、冻豆腐冷冻技术研究冻豆腐冷冻过程分为冷冻阶段和熟化阶段,通过研究冷冻过程对冻豆腐的质构特性和感官指标的影响,并通过响应面法优化,确定冻豆腐冷冻最佳技术参数为:冷冻时间为3h,冷冻温度为-21℃,熟化时间为21d,熟化温度为-3℃,获得感官评分为92(总分100),质构达到:硬度7368g,咀嚼性5867/g·mm,弹性0.963/mm。3、冻豆腐解冻技术研究研究空气解冻、水浴解冻和微波解冻三种方式对冻豆腐的质构特性、感官和产品pH的影响。结果表明,在三种解冻方式中微波解冻的冻豆腐弹性、咀嚼性和硬度要优于水浴解冻和空气解冻,三种解冻方式在pH上也是微波解冻要更接近于新鲜豆腐。对不同的微波功率和微波解冻时间进行研究,得出微波解冻的最佳技术参数为:解冻功率为241w,解冻时间为85s。解冻后的豆腐pH为6.74,感官评分为92(总分100),质构指标达到:硬度534g,咀嚼性达到478/g·mm,弹性达到0.961/mm。4、脱水冻豆腐干燥技术的研究研究热风干燥、微波干燥和联合干燥不同干燥方式对脱水冻豆腐的复水率及色差的影响,并通过响应面设计法设计联合干燥的最佳技术工艺参数,结果表明:在先使用微波功率为600w干燥85s,当脱水冻豆腐含水率(简称含水转化率)达到56%时,再使用热风温度为60℃干燥2h的条件下,脱水冻豆腐的复水率最高为530%,其色差值为L为24.67,a为5.28,b为13.703,E为29.02。5、脱水冻豆腐品质评价通过电子显微镜观察冻豆腐、熟化后的冻豆腐和脱水冻豆腐的孔隙情况,发现脱水冻豆腐内部孔隙最紧密,并测得色差值为L为19.497,a为4.86,b为16.63,E为25.88。通过国标法测得脱水冻豆腐的脂肪为50.40,蛋白为22.56,水分为10.31,灰分为1.21(以100g为基准)。获得质构指标为硬度达到235g,弹性达到0.9632/g,咀嚼性达到210/g·mm,感官评分93(总分100)。
Abstract
dong dou fu shi wo guo chuan tong da dou shi pin ,shi dou fu jing guo leng dong zhi zuo er cheng ,ju you ying yang feng fu ,kou gan du te deng you dian ,fei chang shou ren men de qing lai ,dan shi mu qian dong dou fu xiao fei zai wo guo you hen duo de ju xian xing ,bi ru yun shu tiao jian de xian zhi ,bao zhi ji duan ,mo fa jin hang da liang de sheng chan deng 。wei le da po zhe xie zai shi pin jia gong guo cheng zhong de ju xian xing he di gong gong ye hua dong dou fu chan pin jia gong de li lun yi ju ,yan zhi kai fa chu dong dou fu de sheng ji chan pin ,ji tuo shui dong dou fu ju you fei chang chong yao de yi yi 。ben ke ti yi da dou wei yuan liao ,shou xian tong guo dui ning gu ji de shua ze zhi bei kuo ge tuo shui dong dou fu de dou fu pi ,ran hou jin hang leng dong gong yi 、jie dong gong yi he gan zao gong yi de ji shu yan jiu ,bing dui tuo shui dong dou fu he dong dou fu jin hang wei guan jie gou he pin zhi fen xi ,wei tuo shui dong dou fu ji shu yan fa di gong ji shu li lun zhi cheng ,zhu yao yan jiu jie guo ru xia :1、zhi bei tuo shui dong dou fu dou fu pi de ning gu ji de shua ze yan jiu bu tong ning gu ji dui tuo shui dong dou fu fu shui lv ji gan guan de ying xiang ,bing shua ze chu zui kuo ge zhi bei tuo shui dong dou fu de dou fu pi de ning gu ji ,jie guo biao ming :ning gu ji shua qu wei lv hua gai ,tian jia liang wei 3.5%shi (yi gan dou zhi liang wei ji zhun ,xia tong ),zhi bei chu de tuo shui dong dou fu fu shui lv da dao 532%,gan guan ping fen da dao 97fen (man fen 100),ming xian gao yu ji ta ning gu ji zhi bei de tuo shui dong dou fu de fu shui lv he gan guan ping ping fen 。2、dong dou fu leng dong ji shu yan jiu dong dou fu leng dong guo cheng fen wei leng dong jie duan he shou hua jie duan ,tong guo yan jiu leng dong guo cheng dui dong dou fu de zhi gou te xing he gan guan zhi biao de ying xiang ,bing tong guo xiang ying mian fa you hua ,que ding dong dou fu leng dong zui jia ji shu can shu wei :leng dong shi jian wei 3h,leng dong wen du wei -21℃,shou hua shi jian wei 21d,shou hua wen du wei -3℃,huo de gan guan ping fen wei 92(zong fen 100),zhi gou da dao :ying du 7368g,ju jiao xing 5867/g·mm,dan xing 0.963/mm。3、dong dou fu jie dong ji shu yan jiu yan jiu kong qi jie dong 、shui yu jie dong he wei bo jie dong san chong fang shi dui dong dou fu de zhi gou te xing 、gan guan he chan pin pHde ying xiang 。jie guo biao ming ,zai san chong jie dong fang shi zhong wei bo jie dong de dong dou fu dan xing 、ju jiao xing he ying du yao you yu shui yu jie dong he kong qi jie dong ,san chong jie dong fang shi zai pHshang ye shi wei bo jie dong yao geng jie jin yu xin xian dou fu 。dui bu tong de wei bo gong lv he wei bo jie dong shi jian jin hang yan jiu ,de chu wei bo jie dong de zui jia ji shu can shu wei :jie dong gong lv wei 241w,jie dong shi jian wei 85s。jie dong hou de dou fu pHwei 6.74,gan guan ping fen wei 92(zong fen 100),zhi gou zhi biao da dao :ying du 534g,ju jiao xing da dao 478/g·mm,dan xing da dao 0.961/mm。4、tuo shui dong dou fu gan zao ji shu de yan jiu yan jiu re feng gan zao 、wei bo gan zao he lian ge gan zao bu tong gan zao fang shi dui tuo shui dong dou fu de fu shui lv ji se cha de ying xiang ,bing tong guo xiang ying mian she ji fa she ji lian ge gan zao de zui jia ji shu gong yi can shu ,jie guo biao ming :zai xian shi yong wei bo gong lv wei 600wgan zao 85s,dang tuo shui dong dou fu han shui lv (jian chen han shui zhuai hua lv )da dao 56%shi ,zai shi yong re feng wen du wei 60℃gan zao 2hde tiao jian xia ,tuo shui dong dou fu de fu shui lv zui gao wei 530%,ji se cha zhi wei Lwei 24.67,awei 5.28,bwei 13.703,Ewei 29.02。5、tuo shui dong dou fu pin zhi ping jia tong guo dian zi xian wei jing guan cha dong dou fu 、shou hua hou de dong dou fu he tuo shui dong dou fu de kong xi qing kuang ,fa xian tuo shui dong dou fu nei bu kong xi zui jin mi ,bing ce de se cha zhi wei Lwei 19.497,awei 4.86,bwei 16.63,Ewei 25.88。tong guo guo biao fa ce de tuo shui dong dou fu de zhi fang wei 50.40,dan bai wei 22.56,shui fen wei 10.31,hui fen wei 1.21(yi 100gwei ji zhun )。huo de zhi gou zhi biao wei ying du da dao 235g,dan xing da dao 0.9632/g,ju jiao xing da dao 210/g·mm,gan guan ping fen 93(zong fen 100)。
论文参考文献
论文详细介绍
论文作者分别是来自东北农业大学的万兆祥，发表于刊物东北农业大学2019-08-27论文，是一篇关于凝固剂论文,冷冻论文,解冻论文,干燥论文,脱水冻豆腐论文,东北农业大学2019-08-27论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自东北农业大学2019-08-27论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。