腐竹

利用密切值法对市区1999一2003年腐竹监督监测情况进行综合评价。各年度的腐竹监督监测情况好转趋势分析方法为，将年份作为自变量，密切值即C值作为因变量，进行回归分析。

The osculating value method was used to evaluate the yuba supervision condition of 1999 to 2003 . The decreasing trend of osculating value ( C value ) was tested by using regression analysis with C value as dependent variable and inspection years as independent variable .

揭皮时的豆浆深度对腐竹的色泽有一定的影响，当豆浆深度始终保持为2.0cm时，腐竹呈现良好的色泽。

The depth of soybean milk during picking membrane process affected the color of bean curd stick . The product exhibited favorable color when keep a certain depth of soybean milk of 2 cm .

腐竹废水制备大豆多肽复合酶解条件研究

Study on Composite Enzymatic Hydrolysis Technology for Soybean Peptide from Yuba Wastewater

大豆中的植酸含量与腐竹的延伸率呈显著负相关。

Phytic acid content of soybean was significantly negative correlated with elongation .

腐竹仪器测定值与感官评价指标之间有较好的相关性。

The relationships between sensory evaluation indicators and instruments value were good .

主要经营产品有米粉、腐竹、柿饼、水果。

Mainly engaged Products there is rice , yuba , persimmon , fruit .

腐竹蛋白与脂肪包容的结构

The muffled structure of protein and fats in fu-zhu

腐竹生产关键因素综合分析

Comprehensive analysis on major factors in yuba production

腐竹片用清水浸泡至微软，取出切半，沥乾水分备用。

Soak the beancurd sheet into water until slightly soften . Remove , cut into half and drained .

腐竹在冷水浸泡时间不同对于去除吊白块的含量的关系。

Study on the relationship of the removed content of Sulfoxylate and different times it immersed in cold water .

对腐竹感官评价中的6个指标进行因子分析，得到色泽和综合得分两个主要影响因子。

Six sensory evaluation indicators were analysised by factor analysis and get colour and overall score as two main influencing factors .

主要研究结果如下：（1）不同大豆品种理化成分有着较大的差别，引起其制得腐竹的品质指标之间的差别。

Physical and chemical composition of different soybean varieties existed large differences , causing the difference between the qualities of Yuba .

结果表明，大豆品种内蛋白质含量越高腐竹的得率、筋力越好。

The results showed that the higher the protein content of soybean , the better the yield and quality of yuba .

就常压热处理对鲜腐竹的杀菌效果、色泽和物性的影响及保藏效果进行了研究。

And then , atmospheric heat sterilization and its effect on color and texture of fresh yuba and its preservation were studied .

大豆蛋白/脂肪与腐竹得率、脂肪含量呈显著负相关，与腐竹中的蛋白质含量呈极显著正相关。

Protein / Fat was negative correlated with yield , fat , and was significantly positive correlated with protein content of Yuba .

腐竹是一种以大豆为原料加工而成的传统食品，因其营养丰富、便于贮藏、食用方便且口感好而倍受人们喜爱。

Bean curd stick made from soybean is a traditional and popular food in China due to plentiful nutritious , easy storage and convenience to eat .

该方法适用于腐竹等食品中甲醛次硫酸氢钠的测定，灵敏度高，结果准确，简便易行。

The method , which is used to determine sodium formaldehyde sulfoxylate in yuba etc. , is sensitive , accurate , quick and suitable for routine food analysis .

本文综述了原料、加工过程（大豆浸泡、豆浆制备、加热保温揭竹）和添加剂等方面对腐竹生产的影响，并提出了提高腐竹产品质量和产率的对策。

The qualities and efficiencies of Yuba production are affected by many factors such as soybeans , soy-soaking , soymilk preparation , heating and additives in the process .

结果表明，脂肪比例升高，腐竹抗拉强度、延伸率和透水率都下降；

The results showed that with the increasing of fat , the tensile strength ( TS ), elongation ( E ), and water vapor permeability ( WVP ) decreased .

磷酸酸化条件下对腐竹样品进行蒸馏，采用乙酰丙酮分光光度法测定甲醛残留量。

Under the situation of phosphonic acid , the extraction of formaldehyde in dried bean milk cream was carried out by distilling and the formaldehyde was determined by acetyl acetone spectrophotograhy .

豆渣是豆腐、腐竹、豆奶等大豆制品加工中的主要副产物，富含膳食纤维、蛋白质、钙等营养元素，是一种新型保健食品资源。

Soybean residue is the mainly byproduct in the processing of soybean , it contains plenty of dietary fiber , protein and calcium , so it is a new type health care food resource .

本课题首先就腐竹的干燥工艺进行了研究；在保证干腐竹抗碎裂性、色泽及其它感官品质良好的基础上，缩短了干燥时间。

So the study of drying yuba was made . Aiming for reducing the drying time on the basis that dried yuba has good quality in cracking resistance , color and other sensory properties .

腐竹生产原料是大豆，富含人体所需的营养物质，如不饱和脂肪酸、异黄酮、卵磷脂，每天适当的食用腐竹对人的身体健康大有好处。

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 .

在腐竹产品质量的调查中发现腐竹产品合格率仅为73.7%，大量加有吊白块的腐竹流入了市场，严重危害消费者的身体健康。

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 .

鲜腐竹具有色泽柔和、口感细腻、营养丰富、食用方便等优点；但缺点是易腐败，不易保藏。

Fresh yuba is well-known for its soft color , smooth taste , convenient for eating and a variety of nutrition ; but the big problem is that it is perishable and difficult to preserve .

大豆脂肪含量与腐竹的耐煮性、吸水性、抗拉强度、延伸率、蛋白质含量呈显著负相关，与得率、脂肪含量呈显著正相关。

Fat content of soybean was significantly negative correlated with cooking nature , water absorption , tensile strength , elongation , protein content of Yuba , and positive correlated with yield , fat content of Yuba .

论文主要研究内容及成果如下：1、通过5个大豆品种的对比实验，研究品种对腐竹得率和品质的影响。

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 .