Process Optimization of Freeze-thaw Process of Calcium Chloride Tofu by Response Surface Methodology and Its Quality Evaluation

ZHU Xiuqing; YANG Xinxin; WAN Zhaoxiang; LIU Linlin; SUN Bingyu; QU Min; LV Mingshou

doi:10.13386/j.issn1002-0306.2020060006

Volume 42 Issue 5

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(5): 159-165. > DOI: 10.13386/j.issn1002-0306.2020060006

ZHU Xiuqing, YANG Xinxin, WAN Zhaoxiang, LIU Linlin, SUN Bingyu, QU Min, LV Mingshou. Process Optimization of Freeze-thaw Process of Calcium Chloride Tofu by Response Surface Methodology and Its Quality Evaluation[J]. Science and Technology of Food Industry, 2021, 42(5): 159-165. DOI: 10.13386/j.issn1002-0306.2020060006

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Process Optimization of Freeze-thaw Process of Calcium Chloride Tofu by Response Surface Methodology and Its Quality Evaluation

1. Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, College of Food Engineering of Harbin University of Commerce, Harbin 150076, China;
2. Food College, Northeast Agricultural University, Harbin 150030, China

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Received Date: May 31, 2020
Available Online: March 02, 2021

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Abstract

Abstract

In this study,calcium chloride(CaCl₂)was used as coagulant to investigate the texture properties and sensory score of CaCl₂ tofu during freezing and thawing. The freezing and ripening process was optimized by response surface methodology. The results showed that the tofu was frozen at-21 ℃ for 3 h and aged at-3 ℃ for 21 days. After thawing for 85 s under microwave power of 241 W,the texture properties and sensory score of frozen tofu reached the best,and the juice absorption achieved the strongest. The sensory scores of hardness,chewiness and elasticity were 7368 g,5867 g and 0.963 mm respectively. The sensory score was 92 and the rehydration rate was as high as 490%. This study provides a theoretical basis for the processing of frozen tofu with high juice absorption.
- tofu,
- freezing,
- aging,
- texture properties,
- calcium chloride

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