不同豆浆浓度和浆液深度对腐竹生产的影响

Effects of different soymilk concentrations and depth on the formation of yuba

摘要: 通过水浴加热方法研究了豆浆浓度和浆液深度对腐竹产率和成膜速度的影响。结果表明：在豆浆浓度小于5.5%时，腐竹的产率和成膜速度随着豆浆浓度的增加而增加，当豆浆浓度大于5.5%时，腐竹的产率和成膜速度反而随着豆浆浓度增加而降低，同时腐竹的品质也有所下降。控制豆浆浓度为5.5%，腐竹的产率随浆液深度的增加而增大，成膜速度随浆液深度增加而减小，浆液深度在5 cm左右时，腐竹的品质较好。

Abstract: The effects of soymilk concentration and depth (the height of the soymilk in the container) on the yield and formation rate of yuba film by water bath heating method were studied. The results indicated if the soymilk concentration was lower than 5.5%, the yield and rate increased with the increase of the soymilk concentration. But when the soymilk concentration was more than 5.5%, the yield and formation rate of films decreased with the increase of the concentration and the quality of yuba became poor gradually. The yield of yuba increased but the film formation rate decreased with the increase of soymilk depth at the 5.5% of soymilk concentration. The optimal yuba quality was obtained at 5 cm depth of soymilk.