食品与机械2024，Vol.40Issue(7)：17-23,7.DOI:10.13652/j.spjx.1003.5788.2024.80279
热超声处理对绿豆浆液理化性质及腐竹品质特性的影响
Comparison of physicochemical properties of mung bean liquid and quality characteristics of mung bean yuba by different thermoultrasonic treatment
摘要
Abstract
[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.关键词
腐竹/绿豆/质构特性/蒸煮损失Key words
yuba/mung bean/texture characteristics/cooking loss引用本文复制引用
孙嘉辉,王俊彤,郑喜群,左锋..热超声处理对绿豆浆液理化性质及腐竹品质特性的影响[J].食品与机械,2024,40(7):17-23,7.基金项目
黑龙江省重点研发计划项目(编号:GA21B011) （编号:GA21B011）
校引进人才启动计划(编号:XDB-2017-13) （编号:XDB-2017-13）
大庆市指导性科技计划项目(编号:zd-2021-76) （编号:zd-2021-76）
