| 揭竹过程中浆液成分与腐竹品质的变化及其相关性研究 |
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| 引用本文： | 赵秋艳,张平安,宋莲军,乔明武.揭竹过程中浆液成分与腐竹品质的变化及其相关性研究[J].食品与发酵工业,2011,37(9). |
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| 作者姓名： | 赵秋艳 张平安 宋莲军 乔明武 |
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| 作者单位： | 河南农业大学食品科学技术学院,河南郑州,450002 |
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| 基金项目： | 河南农业大学农产品加工与贮藏工程重点学科资助项目(108000210) |
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| 摘 要： | 研究揭竹过程中浆液成分与腐竹品质的变化,并对其相关性进行分析。结果表明:揭竹过程中,浆液中的蛋白质含量和可溶性固形物含量分别从2.80%、5.10%增加到4.35%、10.0%,蛋白质/可溶性固形物呈下降趋势,浆液的pH值由7.00下降到6.47,氨基酸与还原糖的含量分别从0.71、0.34 mg/mL增加到2.49、1.8 mg/mL;腐竹中的蛋白质呈下降趋势,脂肪含量呈增加趋势,腐竹的感官品质、耐煮性以及亮度L*先升后降;腐竹中的蛋白质、脂肪含量与腐竹的感官品质有很大相关性,L*与感官指标中腐竹的颜色、光泽呈极显著正相关,还原糖、氨基酸含量与腐竹的颜色有很大相关性,且氨基酸的相关性大于还原糖。
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| 关 键 词： | 腐竹 浆液 相关性 氨基酸 还原糖 |
Changes of Soymilk Composition and Yuba Quality and Their Correlation on the Formation of Yuba |
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| Zhao Qiu-yan,Zhang Ping-an,Song Lian-jun,Qiao Ming-wu.Changes of Soymilk Composition and Yuba Quality and Their Correlation on the Formation of Yuba[J].Food and Fermentation Industries,2011,37(9). |
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| Authors: | Zhao Qiu-yan Zhang Ping-an Song Lian-jun Qiao Ming-wu |
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| Affiliation: | Zhao Qiu-yan,Zhang Ping-an,Song Lian-jun,Qiao Ming-wu (College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China) |
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| Abstract: | The changes of soymilk composition and yuba quality and their correlation in the formation of yuba were studied.The result showed that protein concentration in soymilk increased from 2.80%to 4.35%,soluble solid substances in soymilk increased from 5.10% to 10.0%,protein/soluble solid substances was decreasing,pH value of soymilk decreased from 7.00 to 6.47,amino acids content in soymilk increased from 0.71mg/mL to 2.49mg/mL,reducing sugar in soymilk increased from 0.34mg/mL to1.8mg/mL in the formation of yu... |
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| Keywords: | yuba soymilk correlation amino acids reducing sugar |
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