| 几个工艺参数对包裹用腐皮的产率及物理特性的影响 |
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| 引用本文： | 袁莹,胡卓炎,余恺.几个工艺参数对包裹用腐皮的产率及物理特性的影响[J].食品工业科技,2012,33(9):245-248. |
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| 作者姓名： | 袁莹 胡卓炎 余恺 |
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| 作者单位： | 华南农业大学食品学院,广东广州,510642 |
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| 基金项目： | 广东省科技计划项目(2006B20401010) |
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| 摘 要： | 探讨了豆浆的可溶性固形物含量、豆浆pH以及豆浆温度三个工艺参数对包裹用腐皮的产率、成膜时间及抗拉强度、延伸率和色差值等物理特性指标的影响。结果表明,在所选的工艺参数水平范围内,豆浆浓度为3.0%、pH8.0和80℃下可缩短包裹用腐皮的成膜时间,可获得较高的产率、抗拉强度、延伸率和较小的色差值。统计分析结果表明上述三个工艺参数对包裹用腐皮的抗拉强度和延伸率影响达到显著水平(p<0.05)。包裹用腐皮的色差值(E)受豆浆的pH影响达到显著水平(p<0.05)。
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| 关 键 词： | 腐皮 工艺参数 产率 抗拉强度 延伸率 |
Effects of selected processing parameters on the yield andphysical characteristics of the yuba of packaging film |
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| YUAN Ying,HU Zhuo-yan,YU Kai.Effects of selected processing parameters on the yield andphysical characteristics of the yuba of packaging film[J].Science and Technology of Food Industry,2012,33(9):245-248. |
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| Authors: | YUAN Ying HU Zhuo-yan YU Kai |
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| Affiliation: | (College of Food Science,South China Agricultural University,Guangzhou 510642,China) |
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| Abstract: | Effects of different total soluble solids content,pH value,and temperature of soymilk on the yield,formation time and physical characteristics of the yuba of packaging film were investigated.The results showed that the formation time of yuba was decreased;the better yield,tensile strength,elongation rate and color difference value(E)of the yuba of packaging film were obtained under the condition of 3.0% of total soluble solid content,pH8.0 and 80℃ of temperature of soymilk.Three processing parameters had a significant effect on the tensile strength,elongation rate of the yuba of packaging film(p<0.05).The pH value of the soymilk had a significant effect on the E of the yuba of packaging film. |
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| Keywords: | yuba processing parameters yield tensile strength elongation rate |
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