| 冻豆腐微波解冻工艺优化 |
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| 引用本文： | 田少君,马燕,张学鹏,干霖. 冻豆腐微波解冻工艺优化[J]. 粮油食品科技, 2015, 23(2): 44-48 |
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| 作者姓名： | 田少君 马燕 张学鹏 干霖 |
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| 作者单位： | 1. 河南工业大学 粮油食品学院,河南 郑州,450001
2. 中储粮油脂 新郑 有限公司,河南 郑州,450001 |
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| 基金项目： | 河南省高校科技创新团队支持计划 |
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| 摘 要： | 为改善传统解冻耗时长、易污染的缺点,适应现代化餐饮业需要,利用微波技术对冻豆腐进行解冻。设定不同微波功率和微波时间对冻豆腐进行处理,以基本成分、质构特性、p H、色泽、感官品质为评价指标,并与新鲜豆腐进行对比,考察微波解冻对豆腐品质的影响。确定最佳解冻参数为微波功率150 W、解冻时间90 s。
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| 关 键 词： | 微波解冻 冻豆腐 品质 |
Optimization of microwave thawing process of frozen tofu |
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| TIAN Shao-jun,MA Yan,ZHANG Xue-peng,GAN Lin. Optimization of microwave thawing process of frozen tofu[J]. Science and Technology of Cereals,Oils and Foods, 2015, 23(2): 44-48 |
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| Authors: | TIAN Shao-jun MA Yan ZHANG Xue-peng GAN Lin |
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| Affiliation: | TIAN Shao-jun;MA Yan;ZHANG Xue-peng;GAN Lin;College of Food Science and Technology,Henan University of Technology;Sinograin Oils & Fats Industrial Xinzheng Co. LTD; |
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| Abstract: | Thawing needs long time and is contaminated easily by traditional way. In order to overcome the disadvantages and adapt to modern catering industry, microwave thawing for frozen tofu was optimized. Frozen tofu was thawed under different microwave power and time, and compared to fresh tofu. To explore the effects of thawing by microwave on the quality of frozen tofu, indexs such as basic composition, texture, pH, color and sensory quality were investigated. The result showed that the optimal thawing parameters of microwave power and time were 150 W and 90 s. |
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| Keywords: | microwave thawing frozen tofu character |
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