Abstract: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.
