不同真空预冷终温对豆腐品质的影响.pdf

文档介绍：不同真空预冷终温对豆腐品质的影响

施冰心刘宝林* 王小波
(上海理工大学低温生物与食品冷冻研究所,上海,200093)
摘要研究了不同终温(4℃、6℃、8℃)时真空预冷对豆腐降温速率、失水率、及其在 4℃环境
下一周内的蛋白质、持水性、pH 值、硬度和色泽等指标的影响。结果表明:终温变化对降温速率和
失重率的影响都不大,然而,对豆腐的品质(蛋白质、持水性、pH 值、硬度及色泽)有显著的影响。
综合比较得知,在压力 500Pa 下预冷终温为 4℃的样品品质最优,保质期可达到 6 天。
关键词豆腐真空预冷终温品质

EFFECT OF DIFFERENT FINALTEMPERATURE ON THE VACUUM
COOLING PERFORMANCES FOR TOFU

Shi Bing-xin Liu Bao-lin* Wang Xiao-bo
(Institute of Cryobiology and Food Freezing Engineering, University of Shanghai for Science and Technology, Shanghai,
200093)

Abstract The effect of different final temperature(4℃、6℃、8℃) on the vacuum cooling performances of tofu was studied.
The cooling rate, weight loss and typical property changes (protein, water binding capacity, pH value, hardness, colour and
luster) during the storage period of a week at 4℃. The results indicat that effects of final temperature changing on cooling
rate and weight loss were not significant. However, effect of different final temperatures(4℃、6℃、8℃) on the vacuum
cooling performances for the quality of tofu(protein, water binding capacity, pH value, hardness, colour and luster) were
significant. The conclusion was drawn that 4℃ is considered as the best final temperature for the quality of tofu ,it can be
stored for six days without significant quality change.
Keywords Tofu Vacuuming cooling Final temperature Quality