Study On Optimizing Marinating And Seasoning Process Of Leisure Dried Bean Curd And New Product Development

Basic flavor of leisure dried bean curd is formed by marinating,other flavors change is formed by seasoning.However,there are few researches about marinating and seasoning technology of leisure bean curd inland and overseas.In this paper,the brine used in marinating process by Hunan Nine Sheng Food Co.,Ltd.and the configured brine in reprocess technology of bean products in application research base of Hunan province were used as experimental materials.The relative indexes of brine and the key points of marinating process were analyzed and determined,the basic information about brine used in marinating technology of Hunan leisure dried bean curd can be obtained.The aim is to provide theory basis in optimizing and improving marinating technology of Hunan leisure bean curd.The specific research contents and results are as follows:1.Physical and chemical indicators of four kinds of brine with times of different circulation use was determined,we found that the PH of new and old brine was between 5.35 and 6.59,water content was between 86.27% and 91.45%,fat content was between 4.08% and 4.46%,protein content was between 0.53% and 0.64%,salt content was between 3.2% and 4.3% and concentration was 6.1 brix and 7.8 brix.These indications were becoming more and more stable with the increasing times of new brine recycling.We found that the content value of microbes,nitrite,peroxide of four kinds of brine were far lower than the corresponding minimum content stipulated in national food hygiene standards,safety was high in normal factory production situation by determination of safety indicators.Old brine was very suitable for the marinating reprocess of leisure bean curd.2.The single factor experiment of marinating temperature,time and salt content in marinating process was done by using sensory evaluation as evaluation indicators.Marinating process was optimized by ways of response surface,the information that the optimum marinating temperature was 87?,the optimum time was 124 minutes and the salt content was 3.1% could be obtained.The dried bean curd had the highest sensory score(82.45 scores)during the time.The hardness,elasticity of main structure parameters were both superior to the non-optimized marinating technology.3.The importance of chili oil in Hunan leisure bean curd was discussed and the deployed process of chili oil was optimized by response surface.When the salt content in chili oil was 3.32%,white sugar content was 0.43% and I+G content was 0.22%,the quality sensory score of optimum flavor was 91.76.The leisure dried bean curd with Guizhou special flavor was developed by combining marinating technology of Hunan dried bean curd and using dried bean curd of Guizhou River mouth as main materials.4.Design and optimization of marinating technology in Hunan Nine Sheng Food Co.,Ltd.was completed: special brine methods of Shaoyang for several times was improved in factory production reprocess,main contents:introduce main equipment installation,use,cleaning and maintenance of automated production lines;formulate operating rules of brine deployment,operating procedures of brine production reprocess and illegal operation of employees in marinating process and so on.