L-半胱氨酸对揭竹过程中腐竹品质的影响

Effect of L-cysteine on quality of yuba during process of unveiling

在腐竹制作过程中添加不同浓度的L-半胱氨酸,替代亚硫酸盐类漂白剂用于改善腐竹色泽,并进一步研究其对揭竹过程中腐竹的成膜速率、产率、蒸煮损失率、机械特性、营养组成及感官品质的影响,为传统豆制品腐竹的质量提高和科学化生产提供理论依据。结果表明,L-半胱氨酸添加量为0.05%时腐竹的成膜速率及总产率最高,蒸煮损失率较小。添加量0.25%时,腐竹的L*值最大、机械特性以及感官得分最高,同时可以显著提高腐竹的成膜速率及产率。

Different concentrations of L-cysteine were added in the production process of yuba to replace sulfite bleach to improve the color of yuba,and its effects on the film formation rate,yield,cooking loss rate,mechanical properties,nutritional composition,and sensory quality of yuba during the process of unveiling the yuba were further studied,providing a theoretical basis for the quality improvement and scientific production of traditional soybean products.Results showed that when the L-cysteine content was 0.05%,the film formation rate and total yield of yuba were the highest,and the cooking loss rate was small.When the addition amount was 0.25%,the L*value of yuba was the highest,the mechanical properties and sensory scores were the highest,and the film-forming rate and yield of yuba could be significantly improved.