CAJ | 학술논문

腐竹在制作过程中颜色随着加热时间的延长而逐渐加深。通过测定腐竹制作过程中豆浆蛋白质、脂肪、还原糖浓度的变化,对腐竹色泽变化的机理进行初步分析,从而找到腐竹护色的有效方法。结果表明,随着加热时间的延长和揭皮次数的增加,豆浆中蛋白质、脂肪、还原糖浓度上升;氯化钙、氯化镁的添加,连续煮浆的方法护色效果均显著,其中氯化镁浓度为0.375mg/mL时效果最佳。
부죽재제작과정중안색수착가열시간적연장이축점가심。통과측정부죽제작과정중두장단백질、지방、환원당농도적변화,대부죽색택변화적궤리진행초보분석,종이조도부죽호색적유효방법。결과표명,수착가열시간적연장화게피차수적증가,두장중단백질、지방、환원당농도상승;록화개、록화미적첨가,련속자장적방법호색효과균현저,기중록화미농도위0.375mg/mL시효과최가。
The color of Yuba gradually deepened as the extension of the heating time in the production process.By measuring the protein,fat,sugar concentration changes of soya-bean milk,and guessing the mechanism of color change of Yuba,an effective way for the color protection of Yuba was found.The results showed that with the increase in the heating time and the number of exposed skin,the concentration of protein,fat,sugar increased.Effects of calcium chloride and magnesium chloride addition,continuous cooking method for pulp protection and color were significant.When the concentration of magnesium chloride were？0.375mg/mL,the result was best.