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Research on efficient production and quality optimization of yuba based on soymilk solids concentration and slurry depth control
- Source :
- Shipin yu jixie, Vol 40, Iss 4, Pp 196-202 (2024)
- Publication Year :
- 2024
- Publisher :
- The Editorial Office of Food and Machinery, 2024.
-
Abstract
- 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.
Details
- Language :
- English, Chinese
- ISSN :
- 10035788
- Volume :
- 40
- Issue :
- 4
- Database :
- Directory of Open Access Journals
- Journal :
- Shipin yu jixie
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.b7bcedf0af7441e6bf2e7dda8bde7d58
- Document Type :
- article
- Full Text :
- https://doi.org/10.13652/j.spjx.1003.5788.2023.80994