本试验主要研究低温真空油炸制作豆腐泡过程中，不同真空度对油炸豆腐泡品质、蛋白结构和表面微观结构的影响。以持水性、脂肪分数、色泽、蛋白结构及微观结构为指标，反映低温真空油炸工艺参数真空度对豆腐泡品质及微观结构的影响。研究表明：随真空度增加，豆腐泡脂肪分数逐渐增加，而持水性的变化趋势与脂肪分数是相反的；表面色泽变化表现为L*值下降，b*值和a*值增加；蛋白质二级结构表现为α结构含量呈现减低趋势，而β-折叠结构含量先提升后降低，但无规卷曲结构含量变化较小；豆腐泡微观结构变化表现为表面形成褶皱减少，粗糙度降低。本文解析了真空度条件下豆腐泡品质和表面微观结构的变化，为低温真空油炸技术应用于豆制品产业化提供理论依据。

The effects of low- and deep-vacuum frying on the quality, protein structure and surface microstructure of tofu puffs were studied. The water holding capacity, fat content, color, protein structure, and microstructure were used as indices to evaluate the effect of vacuum degree of vacuum frying technology on the quality and microstructure of tofu puffs. As the vacuum level increased, the fat content of tofu puffs gradually increased, while the change trend of water holding capacity was opposite to the fat content. The surface color changes showed that the L* value decreased, and the b* value and a* value increased. The secondary structure of protein showed that the content of α-helix decreased, while the β-sheet structure increased first and then decreased, but the content of random coil structure seldom changed. The microstructure of tofu puffs had few wrinkles on the surface and low roughness. These results can establish a theoretical foundation for the production of tofu and related products.

国家重点研发计划项目（2016YFD0400402）