响应曲面法氯化钙豆腐冻融工艺优化及其品质评价

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

摘要: 本研究以氯化钙（CaCl₂）为凝固剂，探究CaCl₂豆腐在冻融过程中质构特性及感官评分。利用响应曲面法对冷冻、熟化工艺进行优化。结果表明，豆腐在-21℃下冷冻3 h，-3℃下熟化21 d，在功率为241 W的微波条件下解冻85 s后其质构特性和感官评分都达到最优，吸汁最强；其硬度、咀嚼性、弹性分别为7368 g、5867 g、0.963 mm，感官评分达92分，复水率高达490%。本研究为高吸汁豆腐加工提供理论基础。

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.