硕士论文-腐竹生产技术改良与工艺条件研究.doc

中国农业大学硕士学位论文 中国农业大学 硕士学位论文 腐竹生产技术改良与工艺条件研究 姓名：韩智 申请学位级别：硕士 专业：食品科学与工程 导教师：李再贵Abstract Yuba is the prime of soybean food and has been adored by people for thousands of years because of its unique quality and nutrition. However, the technology and equipment of producing Yuba was unculturcd correspondingly, which lead to the simplex variety and the lower quality so as to it could not satisfied the demand of consumers. Aiming to the main problem existed in the conventional production technology, the new production technology of Yuba was researched in this thesis. The new heating technology was adopted instead of the traditional methods, which made a good way be found for the industry production of conventional food. The effects of soymilk concentration and depth on the yield and formation rate of Yuba film by water bath heating method were studied The results indicated that when the soymilk concentration was lower than 5.5%, the yield and rate increased with increasing of the soymilk concentration. But when the soymilk concentration was more than 5.5%, the yield and formation rate of films decreased with increasing of the concentration and the quality of Yuba became poor gradually. The yield of Yuba increased but the films formation rate decreased with increasing of soymilk depth at the 5.5% soymilk concentration. The optimal Yuba quality was obtained at 5cm depth of soymilk. The contents of protein and lipid in tiie soymilk were studied .The soybean breeds for producing Yuba specially was filtrated and researched. The soybeans of different breeds were selected and milled in order to obtain the soybean milk with different protein and fat content for experiments. The results showed that the yield of Yuba was maximal when the ratio of protein to fat in soybean milk was 2.8:1. It offered the scientific basis to the production of Yuba. It was the first time that the Ohmic heating technology was applied in production of Yuba and the experimental production equipmen