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正交试验优化传统腐竹制作工艺 被引量:9

Optimization of the Traditional Production Process of Yuba
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摘要 采用物性测定仪及色差仪法结合产品的出品率等指标,对影响腐竹得率和品质的工艺条件进行研究,确定最佳的腐竹生产工艺流程。单因素试验和正交试验结果表明,影响腐竹得率和品质的因素分别为:浆液pH值、脂肪/蛋白质比率,糖类/蛋白质比率,揭膜温度、打浆豆水比。对影响揭膜过程的工艺条件进行正交试验,最终确定腐竹标准工艺条件为原料大豆蛋白质含量34.42%、脂肪17.52%、总糖15.77%、水分11.91%、揭膜浆液pH 8.0、脂肪/蛋白质0.2、糖类/蛋白质0.3、揭膜温度85℃、打浆豆水比1∶7。此时腐竹得率为49.02%(对干豆),明度49.72,抗拉强度3.46 MPa,延伸率11.18%,腐竹水分含量9.12%,蛋白质含量46.89%,脂肪含量26.09%,总糖含量12.09%,各项指标符合相关标准。实验所得腐竹与文献报道结果相比,在得率和明度基本保持不变的情况下,抗拉强度提高18.60%,延伸率提高6.93%。 Different factors affecting the yield and quality of yuba were investigated using a texture analyzer and a colorimeter to obtain the optimal processing parameters of yuba. The results of one-factor-at-a-time experiments showed that pH, fat-to-protein ratio, sugar-to-protein ratio, temperature and total soluble solid content of soymilk affected the yield and quality of yuba. The optimal production process parameters of yuba were determined as grinding soaked soybeans with a solid-to-water ratio of 1:7, adjusting the soymilk to a fat-to-protein ratio of 0.2 and a sugar-to-protein ratio of 0.3, and uncovering films at 85 ℃ and pH 8.0. Under these optimal conditions, the yield of yuba from dry soybeans was 49.02%. Meanwhile, the obtained products had lightness of 49.72, tensile strength of 3.46 MPa, elongation at break of I 1.18%, water content of 9.12%, protein of 46.89%, fat content of 26.09% and sugar content of 12.09%. These results met relevant quality standards. Compared with literature data, the yield and lightness remained basically unchanged, and the tensile strength and elongation at break were increased by 18.60% and 6.93 %, respectively.
出处 《食品科学》 EI CAS CSCD 北大核心 2014年第2期36-40,共5页 Food Science
基金 国家现代农业产业技术体系建设专项(CRAS-12) 广西科学研究与技术开发计划项目(科桂攻1298004-4)
关键词 腐竹 优化工艺 出品率 物性仪 色差仪 yuba optimal process yield texture analyzer colorimeter
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