中文摘要：

鲜豆腐易破碎,不易储存和运输。冻豆腐需在冷柜中储存出售,耗能较高,极大地限制其工业化发展。干制冻豆腐可以很好地解决上述问题,且复水后还能保持豆腐固有香味。探究干制冻豆腐在冷冻温度、冷冻和熟化时间及干燥工艺等方面参数,综合色泽、复水性和质构指标,得出优化工艺参数为-21℃下冷冻3 h后熟化20 d,再经微波600 W＋热风45℃联合干燥75 min。在此条件下,干制冻豆腐产品的品质得到了提高,为工业化生产提供一定的可靠技术。

英文摘要：

Fresh tofu is easily broken and difficult to store and transport. Freezing tofu should be stored in the refrigerator for sale, it will consume more energy with low economic, this disadvantage is the limitation of tofu＇s industrialization development. Freezing and drying of tofu can solve the problem, and when put tofu into boiling water, it can still save the particular scent. This article explores the freezing temperature, freezing and curing time and drying process parameters of freezing and drying tofu, then compare and analysis the color, dehydration and texture profile. The best result is frozen 3 h under 21 ℃ degrees, aging 20 d, and then in the microwave power of 600 W, following in the 45 ℃ hot air, drying 75 min in all. Under the experimental conditions, the quality of freezing and drying of tofu is improved, which provide a reliable technology for its industrialized production.