超高压处理对奶豆腐冻藏品质特性及微观结构的影响

doi:10.7506/spkx1002-6630-20210705-033

食品科学 ›› 2022, Vol. 43 ›› Issue (13): 40-47.doi: 10.7506/spkx1002-6630-20210705-033

• 食品工程 • 上一篇

超高压处理对奶豆腐冻藏品质特性及微观结构的影响

张小羽，成培芳，刘博，陈文锦，董同力嘎

（内蒙古农业大学食品科学与工程学院，内蒙古呼和浩特 010018）

发布日期:2022-07-27
基金资助:
内蒙古农业大学科研项目（NDY2021-02）

Effect of Ultra-high Pressure Treatment on the Quality Characteristics and Microstructure of Frozen Hurood

ZHANG Xiaoyu, CHENG Peifang, LIU Bo, CHEN Wenjin, DONG Tungalag

(College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China)

Published:2022-07-27

摘要/Abstract

摘要： 以奶豆腐为研究对象，经100、200、300、400、500 MPa超高压分别处理20 min后进行冷冻，考察不同压强下奶豆腐冻藏后食用品质、营养品质、感官品质以及微观结构的变化，分析比较不同压强对冻藏奶豆腐品质特性及微观结构的影响。结果表明：相比于对照组（未经超高压处理直接冻藏），400、500 MPa处理组冻藏奶豆腐解冻时间均缩短19.46%（P＜0.05），并有效降低了解冻损失率（均为3.6%），400、500 MPa处理组能够维持奶豆腐的保水性以及蛋白质、脂肪和灰分质量分数；对照组和100 MPa处理组奶豆腐的感官评分显著低于其他处理组（P＜0.05），微观结构松散，400、500 MPa处理组奶豆腐的结构致密、品质优良且表面光滑有弹性。综上，400、500 MPa超高压处理可有效提高冻藏奶豆腐的品质特性并改善其微观结构。

关键词: 奶豆腐；超高压；冷冻；微观结构；品质特性

Abstract: Hurood was subjected to ultra-high pressure (UHP) treatments from 100 to 500?MPa for 20?min before being frozen. A directly frozen sample without UHP treatment was used as a control. The changes in the eating quality, nutritional quality, sensory quality and microstructure of hurood were investigated as a function of pressure levels, and the effects of different pressure levels on the quality characteristics and microstructure of hurood were analyzed. The results showed that UHP treatments at 400 and 500?MPa decreased the thawing time of frozen hurood by 19.46% (P < 0.05), and reduced the thawing loss rate to 3.6% compared with the control group. The water-holding capacity, and protein, fat and ash contents of hurood were maintained in the 400 and 500?MPa treatment groups. The sensory score of hurood in the control and 100?MPa treatment groups was significantly lower than that of the other groups (P < 0.05), and the microstructure of hurood in the two groups was relatively loose. Hurood treated at 400 and 500 MPa had a compact structure, good quality, and a smooth and elastic surface. In conclusion, 400 and 500 MPa UHP treatments can effectively improve the quality characteristics and microstructure of frozen hurood.

Key words: hurood; ultra-high pressure; frozen; microstructure; quality characteristics

中图分类号:

TS252.56

张小羽，成培芳，刘博，陈文锦，董同力嘎. 超高压处理对奶豆腐冻藏品质特性及微观结构的影响[J]. 食品科学, 2022, 43(13): 40-47.

ZHANG Xiaoyu, CHENG Peifang, LIU Bo, CHEN Wenjin, DONG Tungalag. Effect of Ultra-high Pressure Treatment on the Quality Characteristics and Microstructure of Frozen Hurood[J]. FOOD SCIENCE, 2022, 43(13): 40-47.

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超高压处理对奶豆腐冻藏品质特性及微观结构的影响

Effect of Ultra-high Pressure Treatment on the Quality Characteristics and Microstructure of Frozen Hurood

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