Process Optimization Of The Production Of Quality Yuba

Soybean is the product materials of yuba, which has many nutrients, such as unsaturated fatty acids, isoflavones, lecithin. And yuba is good for human health if eating it everyday. It has just the pass rate of 73.7% in the quality investigation because a lot of yuba with the additions of Sulfoxylate into the market, Which will endanger the health of consumers. It can improve the taste, safety and nutritional value of yuba through the research of process optimizationThis paper is committed to the study of process optimization, and Optimize the production process with the method of physical,chemical and biological. The main content and results of research are as follows.1,Five kinds of soybeans are selected in the contrast experiments to study the effect of variety of soybean to the yield and quality of yuba. The results showed that the higher the protein content of soybean, the better the yield and quality of yuba. And the variety of Dongnong 42 have the highest protein content. The yield of yuba made by which is 38.2%, and the tensile force of yuba membrane reach the maximum of 0.726 N.2,Doing orthogonal experiment with lecithin, high pressure homogenization, transglutaminase, compound phosphate.The result shows that the yuba treated by the way of adding amount of 0.3% lecithin (soybean dry weight),transglutaminase 1400 u/kg, compound phosphate addition of 0.1% and high pressure homogenization in the pressure of 100Mpa,has the maximum yield of 51%.3,Selecting boiling time, film temperature, slurry pH, slurry concentration by single factor experiment to the orthogonal optimization. Being ware of the optimum parameters. Transglutaminase is the most significant additives to the tensile strength of yuba. The tensile strength in the conditions of adding the amount of phosphate compound of 0.4%,transglutaminase of 1400 u/kg and lecithin of 0.1%, reach up to the maximum of 1.09N.