Study on Changes of Nutritional Quality and Purine Content of Yuba during Film Removal Process
Yuba is one of the typical kinds of traditional non-fermented soybean products in China.At present,most of the yuba production is mainly based on experience and lack of quantitative process parameters and nutritional quality evaluation standards.In this study,the nutrients,ash content,purine content,texture characteristics and color of yuba and the corresponding soybean milk were measured in the process of film re-moval.The results showed that the water content of yuba,and the contents of ash,total sugar and purine in yuba and soybean milk increased significantly(P＜0.05)with the number increase of film peeling,whilethe contents of total protein and fat,as well as hardness,chewiness,cohesion and adhesion significantly de-creased(P＜0.05).Based on the results,two suggestions were proposed:firstly,F3(the 7th film removal)could be used as the cut-off point for quality of yuba;secondly,the soybean milk after less than 10 times film removal still had a certain edible value,and the soybean milk quality of previous D2(after 4 times film remov-al)and D2 to D4(after 10 times film removal)could be divided into excellent and good respectively.In summa-ry,the changes of each index of yuba and soybean milk in the process of film removal were intuitively quanti-fied,and based on these results,the quality division standards of the two products were put forward.All these could provide relevant data support for actual production and guide reasonable grading of related products.
国家科技期刊平台
NSTL
万方数据
