传统腐竹揭膜过程中理化性质及品质变化研究
首发时间:2014-03-24
摘要:本文以市售苏北大豆为原料进行腐竹(Yuba)加工,采用传统腐竹制备方法,目的在于研究腐竹加工过程中豆浆及腐竹理化性质的变化,并探讨腐竹食用品质发生的变化及其机理。结果表明:在揭膜过程中,豆浆及腐竹的主要成分均会发生显著变化,豆浆各主要成分浓度持续升高,但各成分消耗速率不一,蛋白质消耗最快,而碳水化合物最慢,脂质居中;用同一锅豆浆制备腐竹,揭膜越早的腐竹蛋白质含量越高,营养价值也越高;从第一张腐竹至最后一张腐竹,抗拉强度及断裂延伸率在前期基本不变,而后期下降显著,色泽逐渐加深,而复水性逐渐升高,总的来说食用品质在逐渐下降。研究发现,由于持续加热和不断揭取腐竹,豆浆小粒径乳状液不断破乳而可用于形成腐竹的小颗粒蛋白也越来越少,因此腐竹也越来越难以形成;腐竹中11S蛋白含量的降低直接影响到了其机械性能和复水性,严重的美拉德反应则与腐竹色泽密切相关。
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Mechanism of the physical and chemical Composition Changes of Yuba by traditional Preparation
Abstract:Soybeans from Subei area were selected for Yuba production using traditional methods, in order to study the changes on physicochemical properties of soymilk and Yuba during film formation and to investigate the changes on Yuba quality and possible mechanism involved. The results showed that during the film forming process, the main components of milk and Yuba changed significantly. The macronutrients in soymilk continued to rise but with different rates of consumption, protein being the fastest and carbohydrates being the lowest. Produced from the same pot of milk, earlier prepared Yuba had higher contents of protein and better nutritional values. From the first to the last film, tensile strength and elongation of Yuba basically didn't change for the early prepared ones, while values for latter ones decreased significantly, as the color gradually deepened, rehydration gradually increased, indicating a declined quality of Yuba. The study found that due to the continuous heating and removing of Yuba, Emulsions of small particle size continuously broke and protein of low molecular weight which could form Yuba decreased all the time, which made the formation of Yuba more and more difficult. The reduction of 11S in Yuba directly affects its mechanical properties and rehydration, and severe Maillard reaction is closely associated with Yuba color.
Keywords: food Science;Yuba;soymilk;physicochemical properties;quality
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No.4590384964548139****
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