摘要
研究豆浆的浓度、深度、加热方式及营养强化剂对腐竹提取效果的影响。结果表明,当豆浆浓度为6%,豆浆深度为5cm时,腐竹的产率最高,成膜速度最快;采用通电加热方式蛋白提取率和成膜速度,均高于水浴加热方式;在豆浆中添加硫酸亚铁对腐竹提取效果的影响不明显;添加适量的乳酸钙可提高腐竹产率和成膜速度,降低成膜温度;同时添加硫酸亚铁和乳酸钙,可使腐竹的成膜开始温度降低6～8℃。
Studied the influence factors on the production of Yuba, such as concentration, depth, heating methods and nutrition enhancer. The results showed that the best processing condition for the Yuba production and speed of film forming were as follow： soymilk concentration 6%, soymilk depth 5cm. Yuba production and speed of film forming were higher under galvanical heating than that of water-bath heating. it was not obvious for Yuba production by adding ferrous sulphate, while adding calcium lactate to the soybean milk, Yuba production and speed of film forming were improved, and the film-forming temperature was lower. The film-forming temperature was reduced to 6～8 ℃, when ferrous sulphate and calcium lactate were added together.
出处
《食品与机械》
CSCD
北大核心
2010年第2期123-125,共3页
Food and Machinery
关键词
腐竹
通电加热
加工工艺
Yuba
galvanical heating
processing technology
