腐竹生产工艺及影响因素研究-农产品加工与贮藏工程专业论文.docxVIP

II II 酰化二淀粉已二酸酯，添加量为 9 g/100g 干豆时，腐竹明度比空白组提高 25.44%。 腐竹感官评价总分值高低顺序为：优化腐竹添加乙酰化二淀粉已二酸 酯腐竹添加海藻酸钠腐竹超声处理得到腐竹常规空白组腐竹谷氨酰胺 转氨酶处理得到腐竹。因此对比超声处理，添加谷氨酰胺转氨酶、海藻酸 钠的方法，乙酰化二淀粉已二酸酯在提高腐竹得率和机械强度上更有优势。 在腐竹揭膜中，乙酰化二淀粉已二酸酯主要是以镶嵌的形式填充在蛋白 质变性形成的网络结构空隙中，增加了蛋白膜的致密性，从而使腐竹的机 械性能提高，得率增加。从微观角度分析认为可能是添加乙酰化二淀粉已 二酸酯后，大豆蛋白质分子之间的氢键更稳定，豆浆表面疏水性增加，乳 化能力及稳定性增加共同作用的结果。 关键词：腐竹 工艺优化 机械性能 乙酰化二淀粉已二酸酯 机理研究 III III STUDY ON PREPARATION AND INFLUENCE FACTORS OF YUBA ABSTRACT Yuba is one of the soy products that making from soymilk, and the water content is no more than 11%.The processing conditions and using of ultrasonic, enzyme, edible gum and starch stabilizer on yield and mechanical properties of Yuba was discussed and the interaction mechanism of acetylated distarch adipate and soymilk also. The results indicated: The optimum conditions of Yuba were: soluble solid content 5%, the soluble fat/protein ratio 0.2, the soluble sugar/protein ratio 0.3, soymilk pH 8.0 and temperature 85℃. Under this condition the yield of Yuba was 49.02%, tensile strength 3.46 MPa, elongation rate 11.18%, and lightness 49.72. Compare to blank group, the yield of Yuba increased 8.31%, tensile strength increased 70.44%, elongation rate increased 35.68%, and lightness increased 12.59%. The physicochemical indexes meted the DBS 45/005-2013 Guangxi Zhuang autonomous region local standard - bean curd, bean curd stick quality and safety requirements. The results of ultrasonic, transglutaminase, sodium alga acid and acetylated distarch adipate on yield and mechanical properties of Yuba showed that the most significant way to increased yield and lightness were adding 9 g/100g of acetylated distarch adipate, the yield of Yuba was 53.51%, increased 18.23% to PAGE PAGE VI blank group, and the lightness increased 25.44%. The most significant way to increased tensile strength and elongation were adding 1500 u/kg of transglutaminase, and 0.3 g/100mL sodium alga acid, the tensile strength of Yuba increased 118.82% to blank group, and the elonga