豆浆固形物含量及浆液深度对腐竹生产及品质的影响  

Research on efficient production and quality optimization of yuba based on soymilk solids concentration and slurry depth control

作　　者：张炎 任广跃[1,2] 段续 刘文超[1] 王喆 ZHANG Yan;REN Guangyue;DUAN Xu;LIU Wenchao;WANG Zhe(College of Food and Biological Engineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;Collaorative Innovation Center of Grain Storage Security,Zhengzhou,Henan 450001,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]粮食储藏安全河南省协同创新中心,河南郑州450001

出　　处：《食品与机械》2024年第4期196-202,共7页Food and Machinery

基　　金：中原科技创新领军人才项目(编号:234200510020)。

摘　　要：目的:确定腐竹高效优质生产适宜的豆浆固形物含量和浆液深度。方法:探究豆浆固形物含量和浆液深度对腐竹得率、成膜速率、营养成分、机械性能、蒸煮损失率和复水比等的影响。结果:当豆浆固形物含量为6%,豆浆浆液深度为6 cm时,腐竹得率(34.68%)和营养物质含量最高,其蛋白质含量为51.05%,脂肪含量为23.42%,且抗拉强度和复水性较好,分别为3.74 MPa和3.80 g/g。结论:综合考虑腐竹得率、成膜速率和食用品质等指标,建议采用豆浆固形物含量6%,豆浆浆液深度6 cm进行腐竹的高效优质生产。Objective:Determine the appropriate soymilk concentration and slurry depth to provide a theoretical reference for the efficient and high-quality production of yuba.Methods:The effect of soymilk solids concentration and slurry depth on the yield,film-forming rate,nutrient contents,mechanical properties,cooking loss rate,and rehydration ratio were investigated.Results:The optimal yield solids of yuba(34.68%)and highest nutritional value occurs when the soymilk solids concentration is 6%and the soymilk slurry depth is 6 cm,which presents 51.05%protein,23.42%fats,and it also has good tensile strength and rehydration qualities,with respective measurements of 3.74 MPa and 3.80 g/g.Conclusion:Considering various factors such as yield,film formation rate and overall food quality,it is recommended to employ processing conditions with a soymilk solids concentration of 6%and a slurry depth of 6 cm for the efficient and high-quality production of yuba.

关 键 词：腐竹 豆浆固形物含量 豆浆浆液深度 高效优质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]