超声处理对豆腐品质的影响及工艺优化

Effect of Ultrasonic Treatment on Quality of Tofu and Process Optimization

在传统豆腐加工工艺过程中引进超声处理步骤,对超声处理工艺进行研究。结果表明,超声处理能够显著提高豆腐凝胶强度和持水性,并改善豆腐品质。在单因素试验基础上,通过响应面分析法对豆腐加工过程中超声处理工艺条件进行优化,确定超声处理最优工艺:超声功率295 W、超声温度50℃、超声p H 9和超声时间30 min。在最优工艺条件下,可制得凝胶强度高、持水性及感官品质好的豆腐。

Ultrasonic processing step was introduced in the process of traditional tofu processing technology, and the ultrasonic treatment was studied. The results showed that ultrasonic treatment could significantly enhance gel strength and water holding capacity of tofu, which could improve quality of tofu. On the basis of single factor experiment, technological parameters of ultrasonic treatment in the process oftofu processing were determined by response surface methodology to optimize process as following： ultrasonic power 295 W, ultrasonic temperature 50 ℃, ultrasonic pH 9, ultrasonic time 30 min. Under the optimal process condition, tofu with good sensory quality could be achieved, which had high gel strength and water holding capacity.