研究揭竹过程中浆液成分与腐竹品质的变化,并对其相关性进行分析。结果表明:揭竹过程中,浆液中的蛋白质含量和可溶性固形物含量分别从2.80%、5.10%增加到4.35%、10.0%,蛋白质/可溶性固形物呈下降趋势,浆液的pH值由7.00下降到6.47,氨基酸与还原糖的含量分别从0.71、0.34 mg/mL增加到2.49、1.8 mg/mL;腐竹中的蛋白质呈下降趋势,脂肪含量呈增加趋势,腐竹的感官品质、耐煮性以及亮度L*先升后降;腐竹中的蛋白质、脂肪含量与腐竹的感官品质有很大相关性,L*与感官指标中腐竹的颜色、光泽呈极显著正相关,还原糖、氨基酸含量与腐竹的颜色有很大相关性,且氨基酸的相关性大于还原糖。

The changes of soymilk composition and yuba quality and their correlation in the formation of yuba were studied.The result showed that protein concentration in soymilk increased from 2.80%to 4.35%,soluble solid substances in soymilk increased from 5.10% to 10.0%,protein/soluble solid substances was decreasing,pH value of soymilk decreased from 7.00 to 6.47,amino acids content in soymilk increased from 0.71mg/mL to 2.49mg/mL,reducing sugar in soymilk increased from 0.34mg/mL to1.8mg/mL in the formation of yuba.It was also found that protein content in yuba was decreasing and fat content was increasing,sensory quality,cooking ability and L* increased and then decreased in the formation of yuba.Protein content and fat content were correlated with sensory quality of yuba.L* was significantly positive correlated with color and luster of yuba.Reducing sugar content and amino acids content were significantly negative correlated with the color of yuba,and the correlation coefficient of amino acids was greater than the reducing sugar.