Effects of High-temperature Sterilization on the Eating Quality of Mapo Tofu Dishes

In order to develop a tofu dishes with long shelf life at room temperature,Mapo Tofu was used as the object,and the high-temperature sterilization conditions of Mapo Tofu were optimized,and the influence of high-temperature sterilization process on the quality of tofu dishes was studied. The water loss rate,color,texture and sensory evaluation of Mapo Tofu before and after high-temperature sterilization were analyzed. The results might provide theoretical basis and technological reference for the sterilization process in the production manufacturing transformation of bean products. Under the premise of ensuring the sterilization effect of tofu dishes(F₀≥4.0),the appropriate sterilization times corresponding to 115,118 and 121 ℃ were 28,17 and 14 min,respectively. The water loss rate of Mapo Tofu increased with the increase of sterilization temperature,and there was a significant difference between 121 ℃ sterilization conditions and 115 or 118 ℃. After sterilization,the external color of tofu changed greatly,and the color of tofu was better after sterilization at 118 ℃. In addition,after sterilization,the hardness,chewability and adhesiveness of Mapo Tofu became worse,but there was no significant difference between different sterilization conditions. The results of sensory evaluation showed that there was no significant difference between the different ways of tofu sterilization. Therefore,considering all the changes of various aspects of Mapo Tofu after sterilization,the best sterilization parameter of Mapo Tofu was at 118 ℃ with 17 min.