Study on Processing Technology of Quick-Soaking Fresh Yuba
On the basis of the traditional processing technology of yuba,freezing technology is adopted to prepare quick-soaking fresh yuba.The effects of freezing time and freezing temperature on rehydration rate,foaming time and sensory quality of quick-soaking fresh yuba under air blast drying pretreatment method are studied.The texture,color,foaming time and rehydration rate of yuba by different processing technologies as well as the quality characteristics of the products under stir-frying,deep frying and boiling are analyzed.The results show that the optimal technology of quick-soaking fresh yuba is air blast drying temperature of 40 ℃,drying time of 20 min,freezing time of 8 h and freezing temperature of-20 ℃.Under these conditions,the moisture content of the obtained quick-soaking fresh yuba is 42.55％,the foaming time is 3 min,and the rehydration rate is 58.87％.Compared with the commercially available dried yuba,the foaming time of quick-soaking fresh yuba is reduced by 90 times,and the oil absorption rate during deep frying is reduced by 48.51％.Quick-soaking fresh yuba does not need to soak,and can be directly stir-fried,deep fried and boiled,which greatly improves the convenience of eating.
万方数据
维普
