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《Modern Food Science and Technology》 2007-09
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Application of Uniform Design in Optimization of Yuba Quality Control

BAI Wei-dong ZENG Xiao-fang ZHAO Wen-hong CHANG Zheng (College of Light Industry and Food Science,Zhongkai University of Agricultural and Technology,Guangzhou 510225,China)  
The influences of some factors on the yuba quality were studied and the processing conditions were optimized by uniform design. The results showed that the optimum soymilk concentration,soybean milk depth,the pH value of soymilk and the temperature were 5.8%,2.5 cm,6.80 and 80℃,respectively.Besides,during two thirds to one half of the later period,NaHSO_3 was added with the weight ratio to dried soybean being of 1/30 for the color protection of yuba and then the yuba was dehydrated at 45℃,for 7 h.Under these optimized conditions, high quality and production rate of yuba were achieved.
【Fund】: 广东省科技攻关项目(2004B20401003)
【CateGory Index】: TS214.2
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