Abstract
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.
Publication Date
5-21-2024
First Page
196
Last Page
202
DOI
10.13652/j.spjx.1003.5788.2023.80994
Recommended Citation
Yan, ZHANG; Guangyue, REN; Xu, DUAN; Wenchao, LIU; and Zhe, WANG
(2024)
"Research on efficient production and quality optimization of yuba based on soymilk solids concentration and slurry depth control,"
Food and Machinery: Vol. 40:
Iss.
4, Article 28.
DOI: 10.13652/j.spjx.1003.5788.2023.80994
Available at:
https://www.ifoodmm.cn/journal/vol40/iss4/28
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