成膜条件对腐竹品质的影响研究  

Study on the Effect of Film-Forming Conditions on the Quality of Yuba

作　　者：张伟[1] 邱楠 杨红萍[1] 戴富才[1] 张吉祥[1] ZHANG Wei;QIU Nan;YANG Hongping;DAI Fucai;ZHANG Jixiang(Faculty of Chemistry and Material Science,Langfang Normal University,Langfang 065000,China)

机构地区：[1]廊坊师范学院化学与材料科学学院,河北廊坊065000

出　　处：《食品科技》2021年第1期105-112,共8页Food Science and Technology

基　　金：廊坊市科技局项目(2020013023)。

摘　　要：文章旨在研究腐竹揭皮过程中的品质变化规律以及浆液浓度、温度和添加剂对其的影响。通过控制影响成膜的这3个关键因素,测定不同揭皮次数下的腐竹拉伸断裂力、伸长率和质量,以此作为衡量腐竹筋力和弹性的指标。通过实验发现,浆液浓度每增加1%,腐竹的拉伸断裂力、伸长率和质量平均分别提高13.8%、6.3%和13.1%,浓度对腐竹影响的合计统计结果F>2.776方差齐,P<0.01差异有非常显著意义;温度每升高5℃,3个指标平均分别提高36.1%、11.1%和26.6%,温度对腐竹影响的合计统计结果F>2.776方差齐,拉伸断裂力和质量的P<0.01差异有非常显著意义,伸长率的0.01<P<0.05差异有显著意义;添加海藻酸钠与非添加的相比拉伸断裂力提高27.9%,差异有非常显著意义,磷酸钠和黄原胶使得平均拉伸断裂力降低4.7%和7.2%;海藻酸钠、磷酸钠和黄原胶分别提高伸长率48.9%、5.1%和11.2%,差异有非常显著意义,且黄原胶使伸长率变化幅度减小;海藻酸钠和磷酸钠对腐竹质量影响差异无显著意义,黄原胶提高质量19%,差异有显著意义。因此为提高腐竹品质,建议采用添加海藻酸钠和黄原胶,浆液浓度在4%以上,温度控制在85~90℃,该条件下的腐竹拉伸断裂力在0.6 N以上,伸长率在50%以上。The purpose of this paper is to research the change rules of quality and the influence of soybean milk concentration,temperature and additives on the process of yuba formation.By controlling three critical factors,the tensile breaking force,tensile rate and mass of yuba under different making times were measured,which were used as the indexes to measure the strength and elasticity of yuba.The results showed that the tensile breaking force,tensile rate and mass of yuba increased by 13.8%,6.3%and 13.1%respectively with the soybean milk concentration increasing by 1%,total statistical results of yuba F>2.776 indicating homogeneity of variance and P<0.01 proved that the difference was very significant;the three indexes were increased by 36.1%,11.1%and 26.6%when the temperature was increased by 5℃.Total statistical results of temperature influence on yuba F>2.776 indicating the homogeneity of variance,P<0.01 of tensile breaking force and mass proved the difference was very significant;0.01<P<0.05 of tensile rate proved that the difference was significant.The tensile breaking force of adding sodium alginate compare with non-adding was increased by 27.9%,and the difference was very significant.The addition of sodium phosphate and xanthan gum reduced the average tensile breaking force 4.7%and 7.2%;sodium alginate,sodium phosphate and xanthan gum increased the tensile rate by 48.9%,5.1%and 11.2%respectively,the difference was very significant,and xanthan gum reduced the change range of tensile rate.Sodium alginate and sodium phosphate had no significant effect on the mass of yuba;but xanthan gum increased the mass by 19%,and the difference was significant.Therefore,it is suggested to add sodium alginate and xanthan gum to improve the quality of yuba,the soybean milk concentration should be above 4%,and the temperature should be controlled at 85~90℃.Under such condition,the tensile breaking force and tensile rate of yuba should be above 0.6 N and 50%.

关 键 词：腐竹 断裂力 伸长率 成膜 筋力 海藻酸钠 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]