休闲豆干真空脉冲卤制工艺优化

本文以休闲豆干为原料,通过单因素实验方法,明确卤制温度、卤制时间、真空度对休闲卤豆干的感官评分的影响。按照Box-Behnken设计试验方案,运用响应面分析法建立二阶多项非线性回归方程和数据模型,以感官评分为指标,优化休闲豆干真空脉冲卤制工艺,确定卤制温度、卤制时间、真空度。再结合脉冲次数分析研究,得到最佳脉冲次数。结果表明,休闲豆干真空脉冲卤制工艺的最佳工艺条件为:卤制温度80 ℃,卤制时间80 min,真空度0.03 MPa,脉冲次数为3,在此条件下的豆干感官评分为(89.80±1.33)分。真空脉冲卤制与传统卤制相比,缩短了卤制时间,提高了生产效率、保留了食品风味,降低了感染微生物的风险,产品安全性大幅提升。

Optimization of Vacuum Pulse Marinating Technology for Leisure Dried Tofu

With leisure dried tofu as the main raw material, and the effect of marinating temperature, marinating time and vacuum degree on sensory score of leisure dried tofu were identified through the single factor experiments. Based on these experiments, according to the Box-Behnken design method, this paper introduced response surface methodology to establish the nonlinear second order polynomial regress equation and numerical model for the technology optimization of vacuum pulse marinating by sensory scores, and confirmed the marinating temperature, marinating time and vacuum degree. Combined the analysis of the pulse frequency, the best pulse frequency was obrained. The results showed that the marinating temperature was 80℃, the marinating time was 80 min, the vacuum degree was 0.03 MPa and the pulse frequency was 3 times. The sensory score of optimized verification test up to (89.80±1.33). Compared with traditional marinating, vacuum pulse marinating shortened marinating time, improved production efficiency, retained food flavor, reduced risk of microbial infection and improved product safety greatly.