复热方式对黑豆豆腐肉丸品质的影响

Effect of Reheating Method on the Quality of Black Bean Curd Meatballs

为确定黑豆豆腐肉丸的最佳复热方式,通过单因素试验探究微波复热及油炸复热对黑豆豆腐肉丸感官品质、质构特性、水分含量及出品率的影响。结果表明,油炸复热后的黑豆豆腐肉丸弹性较高,微波复热的黑豆豆腐肉丸感官评分、硬度、胶黏性、咀嚼性、水分含量及出品率均比油炸复热高。因此,肉丸复热更适宜采用微波方式。

To determine the optimal reheating method for black bean curd meatballs,this study investigated the effects of microwave and fried reheating on sensory quality,texture characteristics,moisture content,and yield of black bean curd meatballs by single factor test.The results showed that the fried meatballs had higher elasticity,while the microwave-reheated meatballs had higher sensory score,hardness,stickiness,chewiness,moisture content,and yield than the fried meatballs.Therefore,it was recommended to reheat the meatballs by microwave.