Research on efficient production and quality optimization of yuba based on soymilk solids concentration and slurry depth control
Objective:Determine the appropriate soymilk concentration and slurry depth to provide a theoretical reference for the efficient and high-quality production of yuba.Methods:The effect of soymilk solids concentration and slurry depth on the yield,film-forming rate,nutrient contents,mechanical properties,cooking loss rate,and rehydration ratio were investigated.Results:The optimal yield solids of yuba(34.68％)and highest nutritional value occurs when the soymilk solids concentration is 6％and the soymilk slurry depth is 6 cm,which presents 51.05％protein,23.42％fats,and it also has good tensile strength and rehydration qualities,with respective measurements of 3.74 MPa and 3.80 g/g.Conclusion:Considering various factors such as yield,film formation rate and overall food quality,it is recommended to employ processing conditions with a soymilk solids concentration of 6％and a slurry depth of 6 cm for the efficient and high-quality production of yuba.
yubasolids concentration of soymilkslurry depth of soymilkefficient and high-quality
万方数据
维普
