热超声处理对绿豆浆液理化性质及腐竹品质特性的影响OA北大核心CSTPCD

[Objective]This study aimed to study the effect of thermal ultrasound on the physicochemical properties of mung bean milk liquid and the quality of yuba.[Methods]Using mung bean as raw material,mung bean slurry was treated with different thermal ultrasonic conditions and made into yuba.[Results]Compared with untreated slurry.with the increase of temperature,the increase in particle size and thiol content showed a trend of first increasing and then decreasing.At 50 ℃,the particle size of 100 and 150 W increased from 156.27 nm to 208.06 nm and 191.96 nm,and the thiol content increased from 16.83 μmol/L increased to 22.63 μmol/L and 25.35 μmol/L.The endogenous fluorescence spectrum indicates that the higher the temperature,the more tryptophan residues are present in the slurry.The mass of yuba at 100 and 150 W increased from 4.09 g to 5.26 g and 5.08 g,the elasticity increased from 0.08 mm to 0.16 mm and 0.13 mm,and the cooking loss rate decreased from 13.28％to 7.51％and 8.02％,among which the texture characteristics of yuba at 100 W increased significantly,and the cooking loss rate decreased significantly.[Conclusion]Thermo ultrasonic treatment can improve the physical and chemical properties of mung bean milk liquid and the quality characteristics of yuba.