豆浆固形物含量及浆液深度对腐竹生产及品质的影响

目的：确定腐竹高效优质生产适宜的豆浆固形物含量和浆液深度。方法：探究豆浆固形物含量和浆液深度对腐竹得率、成膜速率、营养成分、机械性能、蒸煮损失率和复水比等的影响。结果：当豆浆固形物含量为6%，豆浆浆液深度为6 cm时，腐竹得率（34.68%）和营养物质含量最高，其蛋白质含量为51.05%，脂肪含量为23.42%，且抗拉强度和复水性较好，分别为3.74 MPa和3.80 g/g。结论：综合考虑腐竹得率、成膜速率和食用品质等指标，建议采用豆浆固形物含量6%，豆浆浆液深度6 cm进行腐竹的高效优质生产。

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.