Optimization of Traditional Marinated Dried Bean Curd Process and Its Influence on Flavor Substance

To solve the problems that traditional marinated dried bean curd could not be fully stewed and the product quality was unstable,the Dafang local soybean was used as raw material,using marinade and squeeze molding coupling technology,the marinated dried bean curd was produced. The production conditions were optimized by single factor test and orthogonal test,and the effect of the new technology on flavor,quality and nutrition of marinated dried bean curd was studied.The results showed that the marinated dried bean curd had the best flavor with the new technology:The marinade and the soaked bean was 1:1,the added amount of salt was 1.5%,and the soaked time was 10 min,under these conditions the sensory score was 90.42. At this time,the appearance of marinated dried bean curd was smooth,the taste was delicate,the flavor was outstanding,and the hardness and elasticity were excellent. Compared with traditional marinated dried bean curd,NaCl content decreased from 36.35 mg/100 g to 24.01 mg/100 g,volatile flavor substances increased from the 27 to 31,and the content of aromatic species and other substances increased significantly. The coupling process of marinade and press molding was feasible.