粮油食品科技Issue(2)：44-48,5.
冻豆腐微波解冻工艺优化
Optimization of microwave thawing process of frozen tofu
摘要
Abstract
Thawing needs long time and is contaminated easily by traditional way.In order to overcome the disadvantages and adapt to modern catering industry,microwave thawing for frozen tofu was opti-mized.Frozen tofu was thawed under different microwave power and time,and compared to fresh tofu. To explore the effects of thawing by microwave on the quality of frozen tofu,indexs such as basic compo-sition,texture,pH,color and sensory quality were investigated.The result showed that the optimal tha-wing parameters of microwave power and time were 150 W and 90 s.关键词
微波解冻/冻豆腐/品质Key words
microwave thawing/frozen tofu/character分类
轻工纺织引用本文复制引用
田少君,马燕,张学鹏,干霖..冻豆腐微波解冻工艺优化[J].粮油食品科技,2015,(2):44-48,5.基金项目
河南省高校科技创新团队支持计划 （）
