真空低温油炸工艺对豆腐泡品质的影响-食品科学.PDFVIP

242 2018, Vol.39, No.18 食品科学 ※工艺技术 真空低温油炸工艺对豆腐泡品质的影响 江连洲，朱 颖，陈惠惠，祁新华，周 艳，李 杨，隋晓楠，齐宝坤，王中江* （东北农业大学食品学院，黑龙江哈尔滨 150030 ） 摘  要：研发真空低温油炸豆腐泡，并通过响应面优化确定最佳真空低温油炸工艺：油炸时间7.5 min 、油炸温 度95 ℃、真空度0.085 MPa ，此条件下豆腐泡的水分质量分数为77.52%，脂肪质量分数为27.97%，感官评分高达 94 分，通过全质构分析比较真空低温油炸豆腐泡与传统油炸豆腐泡口腔咀嚼性的差异：真空低温油炸豆腐泡的弹 性和咀嚼性优于传统油炸豆腐泡；用扫描电镜从微观结构上分析二者的差异，传统油炸豆腐泡经高温油炸过后表面 粗糙程度较大，且失水较多，孔径较大。因此该工艺优化结果可为豆腐及其他豆制品产业提供实验参考。 关键词：豆腐泡；真空低温油炸；响应面；感官评分；全质构分析；扫描电镜； - Influence of Low Temperature Vacuum Frying on the Quality of Tofu Puffs * JIANG Lianzhou, ZHU Ying, CHEN Huihui, QI Xinhua, ZHOU Yan, LI Yang, SUI Xiaonan, QI Baokun, WANG Zhongjiang (College of Food Science, Northeast Agricultural University, Harbin 150030, China) Abstract: Traditional tofu puffs have a high percentage of fat and become rigid upon frying at high temperature. To address - this problem, this study developed and optimized a new low temperature vacuum frying process. The results indicated that the optimum process parameters were frying time 7.5 min, oil temperature 95 ℃ and vacuum degree 0.085 MPa. The moisture content, oil content and sensory score of tofu puffs obtained under these conditions were 77.52%, 27.97% and 94 points, respectively. Texture properties and microstructures of tofu puffs produced using the new frying process were compared with those obtained using the traditional process. Texture profile analysis showed t