摘要 为获得复水速率快、复水品质高的灰豆腐果,以干制灰豆腐果为原料进行复水处理。研究灰豆腐果在不同复水方式、复水温度、复水时间、料液比、沤制时间等条件下的复水品质。同时对不同复水条件下的灰豆腐果进行感官品质和复水比测定。结果表明:复水方式对灰豆腐果感官评分有较大影响;在试验范围内,水分有效吸收程度随着复水温的升高、复水时间的增加而增加,复水比增大,感官评分随着复水灰豆腐果硬度、咀嚼性、色泽、膨胀度等指标的变化而变化;用水量偏小或偏大、沤制时间不足或过长,均对灰豆腐果复水品质影响较大。研究发现,复水比与感官评分相互制约,相互影响,综合2个指标考虑,在密封式复水、复水时间2 h、复水温度80℃、料液比1︰40 (g/mL)、沤制时间5 h的条件下,灰豆腐果复水品质最佳。该研究可为灰豆腐果的后续加工或食用选择适宜的复水条件提供数据参考。 In order to obtain Hui tofu with high rehydration rate and high rehydration quality, dried Hui tofu was used as raw material for rehydration treatment. The rehydration quality of Hui tofu under different rehydration methods, rehydration temperature, rehydration time, rehydration ratio, retting time and other conditions was studied. At the same time, sensory quality and rehydration ratio of Hui tofu under different rehydration conditions were determined. The results showed that the rehydration method had a great influence on the sensory score of the Hui tofu. In the range of test, the effective water absorption degree increased with the increase of rehydration temperature and rehydration time, and the rehydration ratio increases. The water consumption was small or large, and the retting time was insufficient or too long, which had a greater influence on the quality of Hui tofu. The study found that the rehydration ratio and the sensory score were mutually restrictive and affect each other. Considering the two indicators, the rehydration quality of Hui tofu was the best when the rehydration method was sealed rehydration, rehydration time was 2 h, rehydration temperature was 80 ℃, material-liquid ratio was 1︰40(g/mL), and the refining time was 5 h. This study could provide data reference for the subsequent processing or consumption of Hui tofu to choose appropriate rehydration conditions.
出处 《食品工业》 CAS 北大核心 2021年第3期38-42,共5页 The Food Industry
基金 国家级大学生创新创业训练计划项目(202010665035) 贵州省教育厅大学生创新创业训练中心项目(2016SJDCZX001)。
分类号 TS9 [轻工技术与工程]
