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

Turn off MathJax

Article Contents

Abstract

References

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

Citation:

PDF (1681 KB)

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

More Information

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

Graphical Abstract

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

FullText(HTML)

References (24)

References

[1]	孙丰婷.豆腐凝固剂的研究进展[J].农业与技术,2017,37(4):236-237.
[2]	Maltais A,Remondetto G E,Subirade M. Mechanisms involved in the formation and structure of soya protein cold-set gels:A molecular and supramolecular investigation[J]. Food Hydrocolloids,2008,22(4):550-559.
[3]	刘志胜,李里特,辰巳英三. 豆腐盐类凝固剂的凝固特性与作用机理的研究[J]. 中国粮油学报,2000(3):39-43.
[4]	黄艳娜,闫文佳,张惠,等.干制冻豆腐工艺研究及品质分析[J].农产品加工,2017(5):33-36.
[5]	李良,田甜,王莉涵,等.加工方法对冷冻豆腐品质特性影响的研究[J].食品科技,2019,44(4):45-50.
[6]	李杨,刘宝华,马春芳,等.超声制浆对复水冷冻干燥豆腐水分分布及微观结构的影响[J].食品与发酵工业,2019,45(3):34-39.
[7]	Xu Y,Tao Y,Shivkumar S. Effect of freeze-thaw treatment on the structure and texture of soft and firm tofu[J]. Journal of Food Engineering,2016,190(dec.):116-122.
[8]	Nathdanai,Harnkarnsujarit,Kiyoshi,et al. Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd[J]. Journal of Food Engineering,2016,184:10-20.
[9]	Li Y,Shi W,Cheng S,et al. Freezing-induced proton dynamics in tofu evaluated by low-field nuclear magnetic resonance[J]. Journal of Food Measurement and Characterization,2017,11(3),1003-1010.
[10]	李良,周艳,马春芳,等.冷冻豆腐复合添加剂配比及品质评价[J].食品工业科技,2019,40(5):93-98.
[11]	于寒松,陈今朝,张伟,等. 两种工艺生产豆腐的营养成分与品质特性的关系[J].食品科学,2015,36(19):49-54.
[12]	Weng W,Zheng W. Effect of setting temperature on glucono-δ-lactone-inducedgelation of silver carp surimi[J]. Journal of the Science of Food & Agriculture,2015,95(7):1528-1534.
[13]	Estrada-Solis J,Figueroa-Rodriguez K A,Figueroa-Sandoval B,et al. Microstructure and physical changes in the mexican cooked lamb meat barbacoa made with chilled and frozen meat[J]. Meat Science,2016,118(aug.):122-128.
[14]	Li J,Cheng Y,Tatsumi E,et al. The use of W/O/W controlled-release coagulants to improve the quality of bittern-solidified tofu[J]. Food Hydrocolloids,2014,35(3):627-635.
[15]	Obatolu V A. Effect of different coagulants on yield and quality of tofu from soymilk[J]. European Food Research and Technology,2008,226(3):467-472.
[16]	王艳,张海松,张倩,等. 乳酸钙充填豆腐工艺技术研究[J]. 食品工业科技,2012,33(4):315-319.
[17]	Alves M M,Gonçalves M P,Rocha C M R. Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples[J]. LWT-Food Science and Technology,2017,80:409-415.
[18]	Liu Z S,Chang S K C. Optimal coagulant concentration,soymilk and tofu quality as affected by a short-term model storage of proto soybeans[J]. Journal of Food Processing and Preservation,2008,32(1):21.
[19]	王荣荣,王家东,刘恩岐. 豆腐复合凝固剂的研究[J]. 中国调味品,2006(6):25-27.
[20]	Frasch-Melnik S,Norton I T,Spyropoulos F. Fat-crystal stabilised w/o emulsions for controlled salt release[J]. Journal of Food Engineering,2010,98(4):437-442.
[21]	刘清,吴美芳,赵玉强,等. 热风-微波联合干燥对油菜籽品质的影响[J]. 食品与机械,2017,33(7):180-183.
[22]	Ninagawa T,Eguchi A,Kawamura Y,et al. A study on ice crystal formation behavior at intracellular freezing of plant cells using a high-speed camera[J]. Cryobiology,2016,73(1):20-29.
[23]	Gonda T,Gomi H. Morphological instability of polyhedral ice crystals growing in air at low temperature[J]. Annals of Glaciology,2017,6:222-224.
[24]	邹晓霜,李佳妮,姜楠,等.响应面法优化豆腐真空冷冻干燥工艺[J].食品科学,2017,38(18):200-207.