揭膜过程中腐竹营养品质和嘌呤含量变化规律研究  

Study on Changes of Nutritional Quality and Purine Content of Yuba during Film Removal Process

作　　者：郭宇 王文昊 邱斌[1] 田启景 赵前程 康德云 孙娜娜 齐沙沙 Guo Yu;Wang Wenhao;Qiu Bin;Tian Qijing;Zhao Qiancheng;Kang Deyun;Sun Nana;Qi Shasha(Institute of Food and Nutrition Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China;School of Food Science and Engineering,Dalian Ocean University,Dalian 116023,China;College of Life Sciences,Yantai University,Yantai 264010,China;Douhuangjin Foodstuff Co.,Ltd.,Linyi 273400,China)

机构地区：[1]山东省农业科学院农产品加工与营养研究所,山东济南250100 [2]大连海洋大学食品科学与工程学院,辽宁大连116023 [3]烟台大学生命科学学院,山东烟台264010 [4]豆黄金食品有限公司,山东临沂273400

出　　处：《山东农业科学》2024年第12期123-128,共6页Shandong Agricultural Sciences

基　　金：山东省农业科学院农业科技创新工程项目“营养功能型豆制品加工与副产物资源化利用”(CXGC2023A38)。

摘　　要：腐竹是我国传统非发酵豆制品的典型产品之一。目前腐竹生产多以经验控制为主,缺少量化的工艺参数和营养品质评判标准。本试验以揭膜过程中所得腐竹及对应的豆浆为研究对象,测定其营养物质、灰分、嘌呤含量、质构特性和色度的变化。结果表明:随着揭膜次数的增加,腐竹中水分含量以及腐竹和豆浆中的灰分、总糖和嘌呤含量均显著升高(P<0.05);总蛋白、总脂肪含量以及硬度、咀嚼度、内聚性和胶着性均显著下降(P<0.05)。由此建议:①可将F3(第7次揭膜)作为腐竹品质优劣的分界点;②第10次及之前揭膜次数对应的豆浆余浆具有一定食用价值,并可将D2(第4次余浆)之前和D2~D4(第10次余浆)的豆浆品质划分为优和良。本试验结果可直观量化不同揭膜过程中腐竹和豆浆中各指标的变化规律,并初步提出了两者的品质划分标准,可为实际生产提供相关数据支撑,并指导相关产品合理分级。Yuba is one of the typical kinds of traditional non⁃fermented soybean products in China.At present,most of the yuba production is mainly based on experience and lack of quantitative process parameters and nutritional quality evaluation standards.In this study,the nutrients,ash content,purine content,texture characteristics and color of yuba and the corresponding soybean milk were measured in the process of film re⁃moval.The results showed that the water content of yuba,and the contents of ash,total sugar and purine in yuba and soybean milk increased significantly(P<0.05)with the number increase of film peeling,whilethe contents of total protein and fat,as well as hardness,chewiness,cohesion and adhesion significantly de⁃creased(P<0.05).Based on the results,two suggestions were proposed:firstly,F3(the 7th film removal)could be used as the cut⁃off point for quality of yuba;secondly,the soybean milk after less than 10 times film removal still had a certain edible value,and the soybean milk quality of previous D2(after 4 times film remov⁃al)and D2 to D4(after 10 times film removal)could be divided into excellent and good respectively.In summa⁃ry,the changes of each index of yuba and soybean milk in the process of film removal were intuitively quanti⁃fied,and based on these results,the quality division standards of the two products were put forward.All thesecould provide relevant data support for actual production and guide reasonable grading of related products.

关 键 词：腐竹 揭膜 营养成分 嘌呤 质构 

分 类 号：S565.109[农业科学—作物学]