为了确定豆腐的最佳预处理条件和参数,对其在电磁炉煮制、蒸制、过热蒸汽、油炸、微波短时加热处理过程中的品质变化进行了研究。探索在不同加热方式处理下豆腐中心温度的变化规律。结果表明:在微波加热处理时豆腐的中心温度升高速度最快,加热过程中大量的水分快速蒸发,4 min处理后质量损失达76.97%;油炸处理对豆腐的色泽变化影响较大;微波加热对豆腐的质构品质影响较大;经热处理豆腐切面观察表明,蒸煮对豆腐结构影响最小,豆腐切面孔隙最小。综合上述指标分析得出:微波处理时间90 s、蒸制8 min、水煮4 min、160 ℃过热蒸汽处理8 min、150 ℃油炸 5 min时豆腐的综合品质较好。
In order to determine the optimal pre-cooking conditions and parameters of tofu, the quality changes in the induction cooker boiling, steaming, superheated steam, frying, microwave short-time heat treatment were studied. The variation of the central temperature of tofu under different heating conditions was explored. The results showed that the rise of central temperature of tofu in microwave heating was the fastest, and a large amount of water evaporated rapidly during heating. The mass loss after 4 min treatment was 76.97%. The effect of frying treatment on the color change of tofu was significant; microwave heating has a greater impact on the texture quality of tofu. The observation of the tofu heat cut surface showed that the cooking had the least influence on the structure of tofu, and the tofu cut surface had the smallest porosity. Based on the analysis of the above indicators, it is concluded that the comprehensive quality of tofu is better under circumstances as follows: microwaving for 90 s, steaming for 8 min, boiling for 4min, superheated steaming at 160 ℃ for 8 min, and frying at 150 ℃ for 5 min. This study provides a certain technical reference for the thermal processing of tofu, and provides corresponding theoretical guidance for the industrialization of tofu dishes.
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