脱水冻豆腐冷冻工艺研究

Study on Freezing Process of Dehydrated Tofu

对传统冻豆腐的生产工艺进行改进,采用单因素试验和正交试验确定了脱水冻豆腐的冷冻工艺条件为-10℃下冷冻3 h,之后-5℃下冷冻48 h;然后将冷冻的豆腐在40℃水浴中解冻,挤去水分,30℃下鼓风干燥1 h,35℃鼓风干燥1.5 h,45℃鼓风干燥1.5 h,55℃鼓风干燥10 h。在此条件下,得到的冻干豆腐产品感官评分最高。该工艺可以为实际生产提供参考,并有助于冻干豆腐在市场上的推广。

In this study,the production process of traditional frozen tofu was improved. Using single factor test and orthogonal test,the frozen technology of dehydrated frozen tofu was made sure：freezing 3 hours in -10 ℃,then ripening 48 hours in -5 ℃. After that,water bath thawing in 40 ℃,dislodge the water by squeeze,forced air drying in 30 ℃ for 1 hour,35 ℃ for 1.5 hours,45 ℃ for 1.5 hours,55 ℃ for 10 hours. We can get the highest score of sensory evaluation by this method. This process can provide reference for actual production,and it has been helpful to promote the market of dehydrated frozen tofu.