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.
LI Jiashuang
,
ZHANG Liang
,
WANG Jing
,
JIANG XueJing
,
XING Liting
,
ZHANG Chunjiang
. Effects of different heat treatments on the quality and characteristics of tofu[J]. Food and Fermentation Industries, 2019
, 45(23)
: 142
-148
.
DOI: 10.13995/j.cnki.11-1802/ts.021218
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