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中国精品科技期刊2020
万霖,田雨琪,车刚,等. 真空冷冻与热风干燥对腐竹品质特性及微观结构的影响[J]. 食品工业科技,2024,45(16):57−63. doi: 10.13386/j.issn1002-0306.2023090070.
引用本文: 万霖,田雨琪,车刚,等. 真空冷冻与热风干燥对腐竹品质特性及微观结构的影响[J]. 食品工业科技,2024,45(16):57−63. doi: 10.13386/j.issn1002-0306.2023090070.
WAN Lin, TIAN Yuqi, CHE Gang, et al. Effects of Vacuum Freezing Drying and Hot-air Drying on the Quality Characteristics and Microstructure of Yuba Stick[J]. Science and Technology of Food Industry, 2024, 45(16): 57−63. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090070.
Citation: WAN Lin, TIAN Yuqi, CHE Gang, et al. Effects of Vacuum Freezing Drying and Hot-air Drying on the Quality Characteristics and Microstructure of Yuba Stick[J]. Science and Technology of Food Industry, 2024, 45(16): 57−63. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090070.

真空冷冻与热风干燥对腐竹品质特性及微观结构的影响

Effects of Vacuum Freezing Drying and Hot-air Drying on the Quality Characteristics and Microstructure of Yuba Stick

  • 摘要: 针对腐竹干燥易褐变导致品质变差问题,以黑龙江东北特产九三黄大豆制作的鲜腐竹为研究对象,采用真空冷冻干燥(vacuum freezing drying,VFD)和热风干燥(hot air drying,HAD)对腐竹进行干制加工,获取两种干燥方法对腐竹品质特性及微观组织结构等参数的影响。结果表明,两种干燥工艺对腐竹中蛋白质含量的影响达到显著差异水平(P<0.05),对腐竹L*a*b*值的差异性影响为极显著(P<0.01)。VFD制备腐竹的蛋白质含量和脂肪含量均较高,颜色鲜亮淡黄,表面有自然油质光泽,内部组织结构较为疏松,孔隙分布均匀,VFD腐竹复水1 min时复水比达到1.90 g·g−1,与HAD干燥制备的腐竹相比,VFD腐竹的硬度最低、咀嚼性最好,品质均一,感官评价得分最高。综上,真空冷冻干燥适用于蛋白质含量高的腐竹干制加工。

     

    Abstract: To solve the problem of quality deterioration caused by easy browning in drying of yuba stick, yuba stick made from Jiusan yellow soybean, a specialty of northeast Heilongjiang, was used as the research object. Vacuum freeze drying (VFD) and hot air drying (HAD) were used for dry processing of yuba stick, to obtain the effects of the two drying methods on the quality characteristics, microstructure, and other parameters of yuba stick. The goal was to provide theoretical support for selecting appropriate factory drying methods. The results showed that the effect of the two drying processes on the protein content of yuba stick reached the level of significant difference (P<0.05) and the differential effect on the L*, a* and b* values of yuba stick was highly significant (P<0.01). The VFD-dried yuba stick exhibited the lowest hardness, best chewiness, uniform quality, and highest sensory evaluation score compared to the HAD-dried yuba stick. The rehydration ratio of VFD-dried yuba stick reached 1.90 g·g−1 at 1 min. The VFD-dried yuba stick had the lowest hardness, best chewiness, uniform quality and highest sensory evaluation score as compared to HAD-dried yuba stick. In summary, vacuum freeze-drying is suitable for dry processing of yuba stick with high protein content.

     

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