提高腐竹筋力的工艺优化  

Process Optimization of Improving Yuba Gluten

作　　者：朱石龙[1] 王水兴[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室南昌大学中德联合研究院,江西南昌330047

出　　处：《安徽农业科学》2011年第4期2334-2336,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究腐竹生产的工艺条件对腐竹筋力的影响。[方法]精选5个大豆品种,探讨大豆各组成含量与腐竹筋力的关系;选取腐竹提膜温度、浆液pH值、煮沸时间、浆液浓度4个主要影响因素为研究对象,腐竹膜拉伸力为考察目标,通过单因素试验和正交分析确定腐竹生产的优化工艺参数。[结果]东农42大豆品种蛋白质含量最高、脂肪含量最低,生产的腐竹膜拉伸力最大,达0.726 N。4个主要因素对腐竹筋力影响由大到小的顺序为:浆液浓度、浆液pH值、腐竹提膜温度、浆液煮沸时间。在煮沸时间3 min、腐竹提膜温度90℃、浆液pH值7.5、浆液浓度6%的工艺条件下,生产的腐竹膜拉伸力最大,为0.743 N。[结论]优选出的最佳工艺条件可以增强腐竹的筋力,改善腐竹的口感,为企业生产安全优质腐竹提供了技术支持。[Objective] This paper aimed to study the influence of crafts condition for the production of yuba on yuba gluten.[Method] The relation of the composition of soybean and yuba gluten was proposed,and the optimal extraction parameters were investigated using single factor method combined with orthogonalarray design.[Result] Tensile stress of yuba film made by Dong nong42 reached the highest of 0.726 N,and this kind of soybean contained the most protein and the least fat in the five breed.The tensile strength of yuba film was upest to 0.743 N on the condition of slurry concentration 6%,slurry temperature 90 ℃,slurry pH value 7.5 and soybean soaking time 3 min.[Conclusion] The optimized crafts condition could strengthen the yuba gluten and improve taste and supply technical support for company to produce quality yuba.

关 键 词：腐竹筋力 正交方法 工艺条件 

分 类 号：S37[农业科学—农产品加工]