热风联合真空干燥对腐竹品质的影响分析

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DOI：10.3969/j.issn.1000-9973.2026.01.018

中图分类号：TS214.2 文献标志码：A 文章编号：1000-9973（2026）01-0137-05

Analysis of Effect of Hot Air Combined with Vacuum Drying on Yuba Quality

SONG Fu-xiang1'²， ZHANG Jun-yang³，WANG Yi-yang³，LIU Wen-hao²4，BI Ji-cai²， * （1.School of Tourism，Xinxiang Vocational and Technical Colege，Xinxiang 453003，China；2. Xinxiang Key Laboratory of Prepared Dish Processing and Quality Control， Xinxiang 453003， China；3.School of Food Science，Henan Institute of Science and Technology， Xinxiang 453oo3，China；4.Henan Province Xiangshang Food Co.，Ltd.，Hebi 456250，China）

Abstract： Yuba is a high-quality vegetarian soy product with high nutritional value. In this paper， the effects of hot air drying（HAD） and hot air combined with vacuum drying（HA-VD） on the quality of yuba are studied. The results indicate that compared with yuba dried by HAD，HA-VD can effectively reduce the drying time of yuba. The color and sensory score of HA-VD group are significantly improved， there are significant diferences in texture properties and surface microstructure，the cooking loss rate and water holding capacity exhibit anegative correlation，and the rehydration rate of yuba dried by HA-VD is significantly higher than that of yuba dried by HAD. This study can provide drying technology references for yuba industry.

Key words：combined drying；drying method;yuba；quality；microstructure

腐竹是豆浆加热后在其表面形成的可食性薄膜经干燥而成的大豆类制品。（剩余9631字）