| 高温杀菌对麻婆豆腐菜肴食用品质的影响 |
| |
| 引用本文： | 邢利婷, 刘崇歆, 魏文松, 艾鑫, 李加双, 唐勇, 张春江. 高温杀菌对麻婆豆腐菜肴食用品质的影响[J]. 食品工业科技, 2020, 41(20): 142-146. DOI: 10.13386/j.issn1002-0306.2020.20.023 |
| |
| 作者姓名： | 邢利婷 刘崇歆 魏文松 艾鑫 李加双 唐勇 张春江 |
| |
| 作者单位： | 1. 中国农业科学院, 农产品加工研究所, 农业部农产品加工重点实验室, 北京 100193;2. 中国农业科学院, 农产品加工研究所主食加工技术研究院, 黑龙江哈尔滨 151900;3. 北京嘉和一品企业管理有限公司, 北京 101300 |
| |
| 基金项目： | 国家重点研发计划资助(2016YFD0400402)。 |
| |
| 摘 要： | 为研制常温长货架期的豆腐菜肴产品,以麻婆豆腐为对象,研究了不同高温杀菌温度及时间对产品品质的影响,对高温杀菌处理前后的麻婆豆腐进行了失水率、色泽、质构、感官评价等分析,在保证豆腐菜肴杀菌效果(F0≥4.0)前提下,115、118、121 ℃所对应的适宜杀菌时间分别为28、17、14 min。麻婆豆腐失水率随着杀菌温度上升而增加,与115、118 ℃杀菌条件相比,121 ℃杀菌条件下失水率显著提高。经过杀菌后,豆腐的外部色泽变化较大,其中118 ℃下杀菌后豆腐颜色较好。此外,经过杀菌后,麻婆豆腐的硬度、咀嚼性、胶着性降低,但不同杀菌条件之间并无显著性差异。感官评价结果显示,不同杀菌条件之间并无显著性区别。因此,综合考察杀菌后麻婆豆腐各方面品质变化,确定118 ℃、17 min杀菌对麻婆豆腐效果最佳。
|
| 关 键 词： | 麻婆豆腐 高温杀菌 失水率 色泽 质构分析 感官评价 |
| 收稿时间： | 2020-01-06 |
Effects of High-temperature Sterilization on the Eating Quality of Mapo Tofu Dishes |
| |
| XING Li-ting, LIU Chong-xin, WEI Wen-song, AI Xin, LI Jia-shuang, TANG Yong, ZHANG Chun-jiang. Effects of High-temperature Sterilization on the Eating Quality of Mapo Tofu Dishes[J]. Science and Technology of Food Industry, 2020, 41(20): 142-146. DOI: 10.13386/j.issn1002-0306.2020.20.023 |
| |
| Authors: | XING Li-ting LIU Chong-xin WEI Wen-song AI Xin LI Jia-shuang TANG Yong ZHANG Chun-jiang |
| |
| Affiliation: | 1. Institute of Food Science and Technology CAAS, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agricultural, Beijing 100193, China;2. Institute of Food Science and technology CAAS, Institute of Staple Food Processing Technology, Haerbin 151900, China;3. Beijing Jiahe Yipin Enterprise Management Limited, Beijing 101300, China |
| |
| Abstract: | In order to develop a tofu dishes with long shelf life at room temperature,Mapo Tofu was used as the object,and the high-temperature sterilization conditions of Mapo Tofu were optimized,and the influence of high-temperature sterilization process on the quality of tofu dishes was studied. The water loss rate,color,texture and sensory evaluation of Mapo Tofu before and after high-temperature sterilization were analyzed. The results might provide theoretical basis and technological reference for the sterilization process in the production manufacturing transformation of bean products. Under the premise of ensuring the sterilization effect of tofu dishes(F0≥4.0),the appropriate sterilization times corresponding to 115,118 and 121 ℃ were 28,17 and 14 min,respectively. The water loss rate of Mapo Tofu increased with the increase of sterilization temperature,and there was a significant difference between 121 ℃ sterilization conditions and 115 or 118 ℃. After sterilization,the external color of tofu changed greatly,and the color of tofu was better after sterilization at 118 ℃. In addition,after sterilization,the hardness,chewability and adhesiveness of Mapo Tofu became worse,but there was no significant difference between different sterilization conditions. The results of sensory evaluation showed that there was no significant difference between the different ways of tofu sterilization. Therefore,considering all the changes of various aspects of Mapo Tofu after sterilization,the best sterilization parameter of Mapo Tofu was at 118 ℃ with 17 min. |
| |
| Keywords: | Mapo Tofu high-temperature sterilization water loss rate color texture analysis sensory evaluation |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
