卤制工艺对即食腐竹品质影响研究

Study on Effect of Marinating Process on Quality of Instant Yuba

采用微波、真空、超声波卤制工艺,研究不同卤制工艺对即食腐竹品质的影响。结果表明,微波卤制工艺条件为微波功率600 W、初始料液温度50℃、料液比1∶30、微波时间5 min,微波卤制即食腐竹的复水性为163.89%;真空卤制工艺条件为真空度0.1 MPa、温度60℃、时间30 min、料液比1∶40,真空卤制即食腐竹的复水性为211.94%;超声卤制工艺条件为超声功率360 W、时间40 min、温度60℃、料液比1∶20,超声卤制即食腐竹的复水性为198.03%。3种卤制工艺中微波卤制即食腐竹时间最短,即食腐竹呈黄色,色泽均匀,硬度适中,有弹性,豆香味浓郁,品质好。

Microwave,vacuum and ultrasonic marinating processes are used to study the effects of different marinating processes on the quality of instant yuba.The results show that the microwave marinating process conditions are microwave power of 600 W,initial solid-liquid temperature of 50℃,solid-liquid ratio of 1∶30,microwave time of 5 min,and the rehydration property of the instant yuba prepared by microwave marinating process is 163.89%.The vacuum marinating process conditions are vacuum degree of 0.1 MPa,temperature of 60℃,time of 30 min,solid-liquid ratio of 1∶40,and the rehydration property of the instant yuba prepared by vacuum marinating process is 211.94%.The ultrasonic marinating process conditions are ultrasonic power of 360 W,time of 40 min,temperature of 60℃,solid-liquid ratio of 1∶20,and the rehydration property of the instant yuba prepared by ultrasonic marinating process is 198.03%.Among the three kinds of marinating processes,it takes the shortest time to marinate instant yuba by microwave marinating process,and the instant yuba is yellow,uniform in color,moderate in hardness,elastic,rich in bean flavor and good in quality.