休闲豆干真空脉冲卤制工艺优化
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摘要
本文以休闲豆干为原料,通过单因素实验方法,明确卤制温度、卤制时间、真空度对休闲卤豆干的感官评分的影响。按照Box-Behnken设计试验方案,运用响应面分析法建立二阶多项非线性回归方程和数据模型,以感官评分为指标,优化休闲豆干真空脉冲卤制工艺,确定卤制温度、卤制时间、真空度。再结合脉冲次数分析研究,得到最佳脉冲次数。结果表明,休闲豆干真空脉冲卤制工艺的最佳工艺条件为:卤制温度80℃,卤制时间80 min,真空度0.03 MPa,脉冲次数为3,在此条件下的豆干感官评分为(89.80±1.33)分。真空脉冲卤制与传统卤制相比,缩短了卤制时间,提高了生产效率、保留了食品风味,降低了感染微生物的风险,产品安全性大幅提升。
With leisure dried tofu as the main raw material,and the effect of marinating temperature,marinating time and vacuum degree on sensory score of leisure dried tofu were identified through the single factor experiments. Based on these experiments,according to the Box-Behnken design method,this paper introduced response surface methodology to establish the nonlinear second order polynomial regress equation and numerical model for the technology optimization of vacuum pulse marinating by sensory scores,and confirmed the marinating temperature,marinating time and vacuum degree. Combined the analysis of the pulse frequency,the best pulse frequency was obrained.The results showed that the marinating temperature was80 ℃,the marinating time was 80 min,the vacuum degree was 0.03 MPa and the pulse frequency was 3 times.The sensory score of optimized verification test up to( 89.80 ± 1.33). Compared with traditional marinating,vacuum pulse marinating shortened marinating time,improved production efficiency,retained food flavor,reduced risk of microbial infection and improved product safety greatly.
With leisure dried tofu as the main raw material,and the effect of marinating temperature,marinating time and vacuum degree on sensory score of leisure dried tofu were identified through the single factor experiments. Based on these experiments,according to the Box-Behnken design method,this paper introduced response surface methodology to establish the nonlinear second order polynomial regress equation and numerical model for the technology optimization of vacuum pulse marinating by sensory scores,and confirmed the marinating temperature,marinating time and vacuum degree. Combined the analysis of the pulse frequency,the best pulse frequency was obrained.The results showed that the marinating temperature was80 ℃,the marinating time was 80 min,the vacuum degree was 0.03 MPa and the pulse frequency was 3 times.The sensory score of optimized verification test up to( 89.80 ± 1.33). Compared with traditional marinating,vacuum pulse marinating shortened marinating time,improved production efficiency,retained food flavor,reduced risk of microbial infection and improved product safety greatly.
引文
[1]李浩明.舌尖上的中国豆制品——中国豆制品2014年行业发展高峰论坛特别报道[J].食品工业科技,2014,35(16):18-22.
[2]程浩,金杭霞,盖钧镒,等.转基因技术与大豆品质改良[J].遗传,2011,33(5):431-436.
[3]林洪斌.豆腐干质量控制关键工艺研究[D].成都:西华大学,2013.
[4]吴聚兰,李秀珍,张海生,等.大豆及大豆制品的营养成分[J].农产品加工:创新版,2012(8):53-56,77.
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[6]张海生.大豆的营养价值及功效[J].大豆科技,2012(1):51-53.
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[8]Omoni A O,Aluko R E.Soybean foods and their benefits:Potential mechanisms of action[J].Nutrition Reviews,2005,63(8):272-283.
[9]Ho S C,Woo J,Leung S,et al.Intake of soy products is associated with better plasma lipid profiles in the Hong Kong Chinese population[J].Journal of Nutrition,2000,130(10):2590-2593.
[10]Dilshat Yimit,Parida Hoxur.Effects of soybean peptide on immune function,brain function,and neurochemistry in healthy volunteers[J].Nutrition,2012(28):154-159.
[11]卜宇芳,赵良忠,尹乐斌,等.卤豆干生产过程微生物检测及安全控制[J].食品科学,2014,35(5):107-110.
[12]Seung-Joo Lee,Bomi Ahn.Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction(SDE)with sensory characterization[J].Food Chemistry,2009,114(2):600-609.
[13]周小虎,赵良忠,卜宇芳,等.休闲卤豆干开发[J].安徽农业科学,2015,43(4):289-291.
[14]陈楚奇,赵良忠,尹乐斌,等.湘派豆干卤制工艺优化研究[J].邵阳学院学报:自然科学版,2016,13(3):113-120.
[15]陈吉江,王冶,白术群,等.真空浸渍法优化卤蛋加工工艺的研究[J].农产品加工,2017(21):33-36.
[16]雷兰兰,吴祖芳,翁佩芳.榨菜低盐腌制卤汁生产营养调味汁的工艺优化[J].食品科学,2012,33(4):287-291.
[17]黄凯信,陈庆,宋贤良,等.盐焗鸡卤汁基本成分及风味物质分析[J].食品科学,2013,34(12):254-256.
[18]成亚斌,黄凯信,宋贤良,等.不同卤制次数的盐焗鸡卤汁中的营养成分变化规律[J].食品与发酵工业,2014,40(3):129-133.
[19]曹宝忠,苏迎会,许新军.盐渍菜卤汁综合利用技术研究[J].中国调味品,2011,36(2):78-82.
[20]田镇闻.一种用于生产卤制品的低温真空沸腾卤制设备[P].湖北:CN104970271A,2015-10-14.
[21]张勉,杨焕彬,容琦,等.一种卤鸡蛋的装置和方法[P].广东:CN104256712A,2015-01-07.
[22]赵良忠,陈浩,周小虎.卤制食品冷却装置及卤制食品冷却方法[P].湖南:CN104273638A,2015-01-14.
[23]赵良忠,陈浩,周小虎.卤制食品冷却装置[P].湖南:CN204207037U,2015-03-18.
[24]陶佑忠.一种食物卤制装置[P].湖南:CN203723363U,2014-07-23.
[25]Blanca Hernández-Ledesma,Chia-Chien Hsieh,Ben O de Lumen.Lunasin and Bowman-Birk protease inhibitor(BBI)in US commercial soy foods[J].Food Chemistry,2009,11(2):574-580.
[26]李敏,关志强,吴阳阳,等.脉冲真空渗透预处理改善热泵干燥罗非鱼片品质[J].农业工程学报,2017,33(23):306-314.
[27]杨慧,张乐,王赵改,等.常压、真空及脉冲真空环境对双孢蘑菇中乳酸钙渗透规律的影响[J].中国食品学报,2016,16(9):42-47.
[28]董全,Michèle Marcotte,陈宗道.真空、脉冲真空和常压下蓝莓渗透脱水的研究[J].食品科学,2007(9):92-95.
[29]GB 2712-2014食品安全国家标准豆制品[S].北京:中国标准出版社,2014.
[30]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.
[31]GB 4789.2-2010食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2010.
[32]GB 4789.3-2016食品安全国家标准食品微生物学检验大肠菌群计数[S].北京:中国标准出版社,2016.
[33]GB 29921-2013食品安全国家标准食品微生物学检验食品中致病菌限量[S].北京:中国标准出版社,2014.
[2]程浩,金杭霞,盖钧镒,等.转基因技术与大豆品质改良[J].遗传,2011,33(5):431-436.
[3]林洪斌.豆腐干质量控制关键工艺研究[D].成都:西华大学,2013.
[4]吴聚兰,李秀珍,张海生,等.大豆及大豆制品的营养成分[J].农产品加工:创新版,2012(8):53-56,77.
[5]王中江,江连洲,李杨,等.大豆制品的营养成分及研究进展[J].中国食物与营养,2010(4):16-19.
[6]张海生.大豆的营养价值及功效[J].大豆科技,2012(1):51-53.
[7]殷涌光,刘静波.大豆食品工艺学[M].北京:化学工业出版社,2005.
[8]Omoni A O,Aluko R E.Soybean foods and their benefits:Potential mechanisms of action[J].Nutrition Reviews,2005,63(8):272-283.
[9]Ho S C,Woo J,Leung S,et al.Intake of soy products is associated with better plasma lipid profiles in the Hong Kong Chinese population[J].Journal of Nutrition,2000,130(10):2590-2593.
[10]Dilshat Yimit,Parida Hoxur.Effects of soybean peptide on immune function,brain function,and neurochemistry in healthy volunteers[J].Nutrition,2012(28):154-159.
[11]卜宇芳,赵良忠,尹乐斌,等.卤豆干生产过程微生物检测及安全控制[J].食品科学,2014,35(5):107-110.
[12]Seung-Joo Lee,Bomi Ahn.Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction(SDE)with sensory characterization[J].Food Chemistry,2009,114(2):600-609.
[13]周小虎,赵良忠,卜宇芳,等.休闲卤豆干开发[J].安徽农业科学,2015,43(4):289-291.
[14]陈楚奇,赵良忠,尹乐斌,等.湘派豆干卤制工艺优化研究[J].邵阳学院学报:自然科学版,2016,13(3):113-120.
[15]陈吉江,王冶,白术群,等.真空浸渍法优化卤蛋加工工艺的研究[J].农产品加工,2017(21):33-36.
[16]雷兰兰,吴祖芳,翁佩芳.榨菜低盐腌制卤汁生产营养调味汁的工艺优化[J].食品科学,2012,33(4):287-291.
[17]黄凯信,陈庆,宋贤良,等.盐焗鸡卤汁基本成分及风味物质分析[J].食品科学,2013,34(12):254-256.
[18]成亚斌,黄凯信,宋贤良,等.不同卤制次数的盐焗鸡卤汁中的营养成分变化规律[J].食品与发酵工业,2014,40(3):129-133.
[19]曹宝忠,苏迎会,许新军.盐渍菜卤汁综合利用技术研究[J].中国调味品,2011,36(2):78-82.
[20]田镇闻.一种用于生产卤制品的低温真空沸腾卤制设备[P].湖北:CN104970271A,2015-10-14.
[21]张勉,杨焕彬,容琦,等.一种卤鸡蛋的装置和方法[P].广东:CN104256712A,2015-01-07.
[22]赵良忠,陈浩,周小虎.卤制食品冷却装置及卤制食品冷却方法[P].湖南:CN104273638A,2015-01-14.
[23]赵良忠,陈浩,周小虎.卤制食品冷却装置[P].湖南:CN204207037U,2015-03-18.
[24]陶佑忠.一种食物卤制装置[P].湖南:CN203723363U,2014-07-23.
[25]Blanca Hernández-Ledesma,Chia-Chien Hsieh,Ben O de Lumen.Lunasin and Bowman-Birk protease inhibitor(BBI)in US commercial soy foods[J].Food Chemistry,2009,11(2):574-580.
[26]李敏,关志强,吴阳阳,等.脉冲真空渗透预处理改善热泵干燥罗非鱼片品质[J].农业工程学报,2017,33(23):306-314.
[27]杨慧,张乐,王赵改,等.常压、真空及脉冲真空环境对双孢蘑菇中乳酸钙渗透规律的影响[J].中国食品学报,2016,16(9):42-47.
[28]董全,Michèle Marcotte,陈宗道.真空、脉冲真空和常压下蓝莓渗透脱水的研究[J].食品科学,2007(9):92-95.
[29]GB 2712-2014食品安全国家标准豆制品[S].北京:中国标准出版社,2014.
[30]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.
[31]GB 4789.2-2010食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2010.
[32]GB 4789.3-2016食品安全国家标准食品微生物学检验大肠菌群计数[S].北京:中国标准出版社,2016.
[33]GB 29921-2013食品安全国家标准食品微生物学检验食品中致病菌限量[S].北京:中国标准出版社,2014.