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
Comparison of physicochemical properties of mung bean liquid and quality characteristics of mung bean yuba by different thermoultrasonic treatment
[目的]研究热超声条件对绿豆浆液理化性质及腐竹品质的影响.[方法]以绿豆为原料,采用不同热超声条件对绿豆浆液进行处理并将其制成腐竹.[结果]与未处理浆液相比,随温度的升高,粒径和巯基含量增加幅度呈先升高后降低的趋势,50 ℃时,100,150 W的粒径分别从156.27 nm 增大到208.06,191.96 nm,巯基含量分别从 16.83 μmol/L 增大到 22.63,25.35 μmol/L.内源荧光光谱表明,温度越高,浆液中色氨酸残基…查看全部>>
[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…查看全部>>
孙嘉辉;王俊彤;郑喜群;左锋
黑龙江八一农垦大学食品学院,黑龙江大庆 163319黑龙江八一农垦大学食品学院,黑龙江大庆 163319||黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江大庆 163319黑龙江八一农垦大学食品学院,黑龙江大庆 163319||黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江大庆 163319黑龙江八一农垦大学食品学院,黑龙江大庆 163319||粮食副产物加工与利用教育部工程研究中心,黑龙江大庆 163319
腐竹绿豆质构特性蒸煮损失
yubamung beantexture characteristicscooking loss
《食品与机械》 2024 (7)
17-23,7
黑龙江省重点研发计划项目(编号:GA21B011)校引进人才启动计划(编号:XDB-2017-13)大庆市指导性科技计划项目(编号:zd-2021-76)
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