豆浆固形物含量及浆液深度对腐竹生产及品质的影响
作者:
作者单位:

(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)

作者简介:

张炎,男,河南科技大学在读硕士研究生。

通讯作者:

任广跃(1971—),男,河南科技大学教授,博士。E-mail:guangyueyao@163.com

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基金项目:

中原科技创新领军人才项目(编号:234200510020)


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

(1. College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; 2. Collaorative Innovation Center of Grain Storage Security, Zhengzhou, Henan 450001, China)

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    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。

    Abstract:

    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.

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张 炎,任广跃,段 续,等.豆浆固形物含量及浆液深度对腐竹生产及品质的影响[J].食品与机械,2024,40(4):196-202.
ZHANG Yan, REN Guangyue, DUAN Xu, et al. Research on efficient production and quality optimization of yuba based on soymilk solids concentration and slurry depth control[J]. Food & Machinery,2024,40(4):196-202.

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  • 收稿日期:2023-10-08
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  • 在线发布日期: 2024-05-21
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