Food and Fermentation Industries

Preparation of Yuba Retort Pouch

  • Kong Jin ,
  • Li Gang ,
  • Gao Han ,
  • Hu Yong-shuai
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Online published: 2010-09-25

Abstract

In order to prepare yuba retort pouch,both the pretreatment processes(puffing degree of raw material,juice temperature and soaking time)and the processing conditions(vacuum degree of encapsulation,sterilization temperature and sterilization time)were investigated by using orthogonal experiment design.The optimum conditions were determined as followings:puffing degree 0.03 MPa,juice temperature 40 ℃,soaking time 2.5 h,vacuum degree of encapsulation 0.07 MPa,sterilization temperature 121 ℃,sterilization time 15 min.Under these conditions,the yuba retort pouch has light yellow color,fluffy texture,medium toughness,good flavor and convenient to eat.

Key words: yuba; retort pouch; process

Cite this article

Kong Jin , Li Gang , Gao Han , Hu Yong-shuai . Preparation of Yuba Retort Pouch[J]. Food and Fermentation Industries, 2010 , 36(09) : 93 -96 . DOI: 10.13995/j.cnki.11-1802/ts.2010.09.033

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