摘要
豆腐在解冻过程中会有一定的营养损失,选用四种常见解冻方式:空气解冻、水浴解冻、冷藏解冻及微波解冻对冻豆腐进行解冻,以新鲜豆腐作参考,分析不同解冻方式得到豆腐的基本成分、卵磷脂、异黄酮及矿物质含量的变化,以期为最大程度的保留营养成分提供一定参考。试验结果表明,不同解冻方式对豆腐营养素含量的影响差异显著,其中水浴解冻损失最大,营养素含量明显低于其它方式;最佳解冻方式为微波解冻,此时得到的产品营养素损失较少,豆腐营养成分得到较好的保留。
There must be some loss of nutrients during the thawing process of frozen tofu. In order to provide certain reference of retaining nutrients furthest, four thawing methods were compared, namely natural air thawing, water thawing, cold-storage and microwave thawing, with fresh tofu as the reference. The changes of the basic composition, lecithin, isoflavone and mineral content of frozen tofu were investigated. The results showed that different thawing methods affected the nutrient content of tofu significantly. Water thawing showed the greatest loss among all four thawing methods, and the nutrient content was significantly lower than other ways; The most suitable method was microwave thawing, which had less nutrient loss and better nutrient retention.
出处
《食品工业》
北大核心
2015年第10期27-31,共5页
The Food Industry
基金
河南省高校科技创新团队支持计划(13IRTSTHN028)
关键词
冻豆腐
解冻方式
卵磷脂
异黄酮
矿物质
frozen tofu
thawing methods
lecithin
isoflavone
mineral
