利用均匀实验设计方法，探讨了腐竹生产过程中多种因素对腐竹品质的影响并优化了生产工艺条件。研究结果表明：大豆经浸泡打浆后，原豆浆浓度稀释至5.8%，保持浆液pH至6.80；保温挑皮过程中控制浆液深度2.5 cm，浆温80 ℃，并于挑皮后期2/3~1/2时间段内加入干豆质量1/30的亚硫酸氢钠进行护色处理；然后通风处沥晾5 min再送入45 ℃鼓风干燥箱中烘7 h，在此条件下生产的腐竹成品品质最好，且成品得率较高。

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, NaHSO3 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.

广东省科技攻关项目(2004B20401003)