Effects Of Processing Technology On Traditional Dried Bean Curd Quality And Volatile Flavor

Bean dry contains eight essential amino acids,and its proportion close to the human body needs,which also contains unsaturated fatty acids,lecithin and rich in calcium,iron,phosphorus and B vitamins value.However,the traditional industrialization degree of traditional dried bean curd is still very low,and the traditional folk craft because of its technology and formula vary,poor hygiene conditions and many other reasons,leading to the standardization of traditional dried bean curd low quality and flavor instability.At present,there are few studies on traditional dried bean curd at home and abroad,especially the relationship between processing technology and flavor.In this study,the traditional soybean stem was used as the research object,the effects of material-to-liquid ratio,the addition of MgCl2,cooking time and the temperature of coagulation on the quality of traditional dried bean curd were studied by texture,sensory and flavor substances.The best results were obtained from sensory evaluation process conditions.HS-SPME and GC-MS were used to analyze the effect of the processing technology on the volatile flavor of traditional dried bean curd and analyzed by principal component analysis.Technology to improve the quality and flavor of dried bean curd provide a scientific basis.The main results are as follows:(1)The effects of material-to-liquid ratio,the addition of MgCl2 and solidification temperature differences were significant for the hardness,chewiness and gelation of traditional soybean dry texture index,and the change of elasticity,cohesion and viscosity differences were not significant.According to the correlation analysis,the hardness,chewiness,elasticity and cohesion were negatively correlated with the color,organization state,odor and taste of traditional dried bean curd under different processing conditions.The gelatinity and viscosity were all The color,tissue state,smell and taste are positively correlated.(2)In the application process,an optimum procedure for the processing parameters of traditional dried bean curd was obtained and determined the optimum processing conditions:the material-to-liquid ratio was 1:10,per 1000mL of the slurry to add the concentration of 1mol/mL MgCl2 solution 30mL,the cooking time was 5min,and coagulation temperature was 80 ℃.In the sub-best recipe produced by the traditional bean dry color light yellow shiny,delicate texture,bean flavor rich taste pure.(3)The traditional volatile organic matter of dried bean curd in different processing techniques found that the main volatile flavor substances of traditional dried bean curd mainly include aldehydes,ketones,alcohols,acids,esters and small furan,oxgen-containing heterocyclic and other substances.Different material-to-liquid ratio of the traditional dried bean curd were detected by the volatile flavor substances were 30 kinds,there were 31 kinds of volatile flavor substances detected by traditional dried bean curd with different addition of MgCl2,there were 39 kinds of volatile flavor substances detected by traditional dried bean curd with different cooking time,30 kinds of volatile flavor substances detected by traditional dried bean curd at different solidification temperatures,among the common flavor substances are hexanol,1-octen-3-ol,2-pentylfuran.And the maximum amount of volatile flavor was detected in the material-to-liquid ratio of 1:10,the addition of MgCl2 28mL,the cooking time of 5min and the freezing temperature of 80 ℃.