摘要
本文分别采用热风干燥、真空干燥和冷冻干燥对豆腐渣进行干燥处理,并比较了产品的感官品质和功能性质。结果表明,豆腐渣干粉的膳食纤维含量为42.4%,蛋白质含量为15.2%.干燥方法对产品的感官品质和功能性质有很大的影响,其持水性、溶胀性、结合脂肪能力,冷冻干燥>真空干燥>鼓风干燥;阳离子交换能力却相反,鼓风干燥>真空干燥>冷冻干燥。冷冻干燥的产品色泽洁白,具有豆香味。
Bean curd dregs were treated with hot air drying, vacuum drying and freeze drying, respectively, and sensory qualities and functional properties of different products were compared. The results showed that dietary fiber content of bean curd dregs powder was 42.4% and protein was 15.2%. Drying methods have a large effect on the sensory qualities and functional properties of products. For water holding capacity, expansive capacity and binding lipid capacity, freeze drying 〉 vacuum drying 〉 hot air drying. For cation exchange capacity, hot air drying 〉 vacuum drying 〉 freeze drying. The product of freeze drying has white color and bean aroma.
出处
《河南科技学院学报》
2008年第3期64-66,共3页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
基金
河南省高校新世纪优秀人才支持计划项目(2006HANCET-17)
关键词
豆腐渣
膳食纤维
干燥
功能性质
bean curd dregs
dietary fiber
drying
functional properties
