本文探讨了腐竹揭皮过程中各种理化指标的变化趋势及其对腐竹品质的影响。研究表明，在揭皮过程中蛋白质浓度和豆浆固形物浓度分别从3%和5%上升到4.4%和12%，pH值从6.5下降到6.1，腐竹中蛋白质含量从50%下降到40.1%，腐竹的韧性则从280 g下降到50 g。

Changes of physical and chemical parameters in the form of Yuba were studied for industrial application. Results showed that protein concentration and soluble solid substances in soymilk increased from 3% to 4.4% and from 5% to 12%, respectively. It was also found that protein concentration in Yuba decreased from 50% to 40.1% and pH value of soymilk decreased from 6.5 to 6.1. Toughness of Yuba also declined from 280 g to 50 g during the forming of Yuba.

鹤山市科技项目（D8321736）资助