Effect of Vacuum Drying on Quality Improvement of Stewed Dried Tofu
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Abstract:
This paper studied the effects of vacuum drying temperature and time on quality, color and texture of stewed dried tofu, in order to reduce the water content and water activity of the dried beancurd, prolong the shelf life of the products, and facilitate the subsequent processing and storage. Till then, there was only few report on the application of vacuum drying in manufacture of stewed beancured. To decease the moisture content of the dried beancurd to 45.00±2.00%. and improve its texture and sensory quality, vacuum drying method was applied and the effects of drying temperature and time on texture and moisture content of dried soybean were studied. The results showed that both the vacuum drying temperature and time had significant influence on moisture content and texture characters of stewed dried tofu. When vacuum drying parameters was 60 ℃ (30 min), the sensory and textural properties of samples were the best, and water activity was the lowest (0.832). Vacuum drying could decrease the moisture content of the stewed tofu, maintain its original flavor and color, and prolong its storage life. This method provided a theoretical basis for the industrial production and quality control of the dried beancurd based snacks.
