臺灣博碩士論文加值系統

豆皮在東亞地區的飲食中十分普遍，對中國人與日本人而言，更是傳統重要食品，但與豆腐相較之下，國內與國外對豆皮研究卻是相當的少。豆皮的製作步驟雖然簡單，但是在加工的過程中仍有許多因子會影響豆皮成膜，進而影響其物理特性與組成成分，因此本研究擬分兩個部分討論加工對豆皮品質之影響：第一部份探討大豆經過不同酸鹼值及不同溫度浸泡條件對豆漿中蛋白質之影響。將大豆置於 pH7 及 pH9 浸漬液中，分別以 20oC 及 50oC 浸泡後，發現大豆於 pH 7 (20oC) 與 pH 9 (20oC) 浸漬液中吸水速度較慢，固形物流失率較少。另外，在硫氫基含量與 Sodium dodecyl sulfate-polyacrylamide gel electrophoresis 之分析結果中，顯示出浸漬液溫度與 pH 值越高，會造成影響豆皮結構之硫氫基含量與大豆 11S 蛋白含量下降，因此選用 pH 7 與 20oC 條件浸泡製作豆皮所用之大豆。第二部份為加工溫度影響實驗，依大豆 7S 蛋白與 11S 蛋白變性溫度，探討加工溫度對豆皮品質之影響。以 大豆 7S 與 11S 蛋白之變性溫度區間，設定 75oC、85oC 與 95oC的溫度製作豆皮，再依照豆皮之撈取順序分為上、中、下層三種豆皮，發現豆皮之成膜速率 (film formation rate) 隨著溫度上升而加速，產率亦隨溫度上升而增加。一般成分方面，隨著加工溫度的升高與撈取次數的增加，豆皮產品水分與灰分之含量逐漸上升，蛋白質與脂質含量則緩慢下降；在顏色方面有較高之亮度 (L* 值)，但隨撈取次數增加，a* 值與 b* 值則漸漸上升，表示顏色越來愈偏紅、黃色；張力與斷裂延伸率也隨著加工溫度上升而上升，但隨著撈取次數增加，張力下降。此外，較低加工溫度與撈取順序越後之豆皮，具有較佳的壓出滲出水份率。豆皮於 7 oC貯藏期間，越低溫度且撈取順序較前之豆皮菌數增加較多、pH 值下降較快、顏色越偏紅與黃、豆香味較快消失，張力、斷裂延伸率與壓出滲出水份率也隨著貯藏的時間增加而降低。

Yuba is very popular in Eastern Asia. It is an important traditional food of China and Japan. As compared to Tofu little information has been reported on yuba. Although the processing of yuba is very simple, there are many factors that affect the physicochemical properties of yuba. This study is carried out to investigate the effects of soaking conditions and processing temperatures on physicochemical properties of yuba. The change in the quality of yuba during storage is also studied. The soybean was soaked in different conditions including 20oC pH 7, 20 oC pH 9, 50 oC pH 7 and 50 oC pH 9, respectively. Soaking in 20 oC pH 7 and 20 oC pH 9 showed slower water uptake (%) and less solid loss (%). However, the content of 11S, total and surface sulfhydyl group was lower when soybean soaked in higher temperature and pH value. According to the above result, the condition of 20 oC and pH 7 was used to soak the soybean for the later experiment. The second part of experiment was to investigate the effect of processing temperature on physicochemical properties of yuba. The temperature of 75 oC, 85 oC and 95 oC were used to make yuba. According to skimming order of yuba, it can be categorized into earlier skimming, intergrade skimming and later skimming sheet. As the temperature increased, the film formation rate (g yuba/min×m2) and the yield (g yuba/ml soymilk) increased. The moisture and ash content of yuba increased when the processing temperature was higher and skimming order was later. However, the crude protein and fat content decrease slowly. In addition, the lightness (L* value), redness (a* value), yellowness (b* value), tension (mJ) and elongation of break increased. However, yuba with lower processing temperature and later skimming order had a higher expressible moisture. Consquently, this product had the higher total plate count, lower pH value, and higher a* value and b* value during storage at 7 oC. The aroma of soybean also disappeared. The tension, elongation at break and expressible moisture of yuba decreased with storage time.

謝 誌 II
摘 要 III
目 錄 V
表目錄 VIII
圖目錄 IX
附 錄 X
壹、前言 1
貳、文獻整理 3
一、大豆簡介 3
二、大豆組成 3
(一) 蛋白質 3
(二) 脂質 4
(三) 碳水化合物 4
(四) 機能性成分 5
三、大豆製品 6
(一) 豆皮名稱源由 7
(二) 製作 7
(三) 產業現況 8
(四) 豆皮應用 8
四、影響大豆蛋白成膠之因子 9
(一) 蛋白質受熱 9
(二) 加熱溫度、時間與濃度 9
(三) pH 值 10
(四) 離子強度 10
(五) 7S 大豆蛋白與 11S 大豆蛋白 10
參、材料與方法 12
一、 實驗材料與分析項目 12
(一) 大豆浸泡條件對豆漿品質之影響 12
1. 原料大豆 12
2. 浸泡條件之選定 12
3. 分析項目 13
(二) 豆皮之加工溫度影響實驗 13
1. 豆漿製作 13
2. 豆皮製作 13
3. 分析項目 14
(三) 不同加工溫度豆皮於貯藏期間物化性質之變化 14
1. 豆皮貯藏條件 14
2. 分析項目 14
二、 實驗藥品與儀器設備 15
(一) 實驗藥品 15
(二) 實驗儀器設備 15
三、 分析方法 16
(一) 吸水量測試 16
(二) 固形物流失率 17
(三) 樣品製備與脫脂 17
(四) 總硫氫基之測定 18
(五) 表面硫氫基之測定 19
(六) Sodium dodecyl sulfate-polyacrylamide gel electrophoresis 19
(七) 豆皮產率 23
(八) 成膜速率 23
(九) 一般成分 24
1. 水分 24
2. 灰分 24
3. 粗脂肪 24
4. 粗蛋白 25
(十) CIE L*, a*, b* 值 25
(十一) 張力分析 26
(十二) 斷裂延伸率 26
(十三) 壓出滲出水份率 27
(十四) 好氣性總生菌數 27
(十五) pH 值 27
(十六) 統計分析 28
肆、結果與討論 29
一、大豆浸泡條件對豆漿品質之影響 29
二、豆皮之加工溫度影響實驗 30
三、不同加工溫度豆皮於貯藏期間物化性質之變化 34
伍、結論 35

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