内蒙古地区奶豆腐贮藏期间质构特性变化的研究

Study on the changes of texture characteristics of milk tofu during storage

利用质构仪质地多面分析法(TPA)研究了奶豆腐在贮藏期间质构特性变化规律。定期测定奶豆腐贮藏过程中硬度、咀嚼性、弹性、黏着性和凝聚性的变化情况,并分析各质构参数变化与奶豆腐感官品质变化之间的相关性。结果表明,TPA分析法能很好地反映奶豆腐质构特性参数变化规律,这些变化直接影响了奶豆腐的感官品质变化。

The texture analysis method TPA was used to study the texture characteristics of milk tofu during storage.Regularly determine the changes in hardness,chewiness,elasticity,adhesion and cohesion of milk tofu during storage,and analyze the correlation between changes in texture parameters and changes in the sensory quality of milk tofu.The results showed that the TPA analysis method can well reflect the changes in the texture characteristics of milk tofu,and these changes directly affect the sensory quality of milk tofu.