腐竹加工技术及品质影响因素的研究进展.pdfVIP

※专题论述 食品科学 2013, Vol.34, No.23 333 腐竹加工技术及品质影响因素的研究进展 李永吉，曾茂茂，何志勇，陈 洁* (江南大学 食品科学与技术国家重点实验室，江苏 无锡 214 122) 摘  要：腐竹是我国一种历史悠久的传统豆制品，深受消费者喜爱。本文从腐竹目前的加工技术和主要产品种类及 特点出发，介绍腐竹产品的形成机理和内部结构，重点讨论影响腐竹产率的主要因素，对大豆品种品质、加工过程 豆浆质量浓度以及温度和加热方式对腐竹产率的影响进行分析；介绍影响腐竹品质的主要因素，包括影响腐竹颜 色、机械性能、复水性以及耐煮性的一些因素及其控制途径；并对腐竹中目前添加剂的使用和效果进行概述。最后 对腐竹的研究现状进行总结，并对研究领域未来发展趋势进行展望。 关键词：腐竹；形成机理；产率；品质 Research Progress of Yuba Stick Processing Technologies and Factors Affecting Its Quality * LI Yong-j i ，ZENG Mao-mao，HE Zhi-yong，CHEN Jie (State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214 122, China) Abstract ：Yuba stick is a traditional soybean product with a long history of consumption, which is popular among Chinese consumers. The mechanism of Yuba formation and its internal structure are outlined in this paper, beginning with a description of the main processing technologies currently available for Yuba sticks as well as the major commercial products and their features. The emphasis is on discussing some major factors influencing the yield of Yuba sticks such as soybean cultivar, soybean milk concentration, temperature and heating methods as well as those influencing the quality of Yuba sticks as evaluated by color, mechanical properties, rehydration and cooking tolerance and corresponding control measures. In addition, an overview is presented on recent applications and efficacy of food additives in Yuba. Finally, the current situation of research on Yuba sticks is summarized and future trends in its development are prospected. Key words ：Yuba stick ；formation mechanism ；yield ；quality 中图分类号：TS214.2 文献标志码：A