作　　者： ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品工业科技》 2012年第9期245-248,共4页

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)。 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（p0.05）.The pH value of the soymilk had a significant effect on the E of the yuba of packaging film.

关 键 词： 腐皮 工艺参数 产率 抗拉强度 延伸率

领　　域： [轻工技术与工程] [轻工技术与工程]