以腐竹为原料,对原料膨化度、汤汁温度、浸泡时间进行了预处理工艺条件正交实验设计;对封袋真空度、杀菌温度、杀菌时间进行加工工艺条件正交实验设计。结果表明:最佳预处理工艺条件为原料膨化压力0.03MPa,汤汁温度40℃,浸泡时间2.5h;最佳加工工艺条件为封袋真空度0.07MPa,杀菌温度121℃,杀菌时间15min。研制的腐竹软罐头色泽淡黄、质地膨松、韧度适中、风味良好、食用方便。

In order to prepare yuba retort pouch,both the pretreatment processes(puffing degree of raw material,juice temperature and soaking time)and the processing conditions(vacuum degree of encapsulation,sterilization temperature and sterilization time)were investigated by using orthogonal experiment design.The optimum conditions were determined as followings:puffing degree 0.03 MPa,juice temperature 40 ℃,soaking time 2.5 h,vacuum degree of encapsulation 0.07 MPa,sterilization temperature 121 ℃,sterilization time 15 min.Under these conditions,the yuba retort pouch has light yellow color,fluffy texture,medium toughness,good flavor and convenient to eat.