Research Progress of Yuba Stick Processing Technologies and Factors Affecting Its Quality

doi:10.7506/spkx1002-6630-201323067

Abstract

Abstract:

Yuba stick is a traditional soybean product with a long history of consumption, which is popular among
Chinese consumers. The mechanism of Yuba formation and its internal structure are outlined in this paper, beginning with a
description of the main processing technologies currently available for Yuba sticks as well as the major commercial products
and their features. The emphasis is on discussing some major factors influencing the yield of Yuba sticks such as soybean
cultivar, soybean milk concentration, temperature and heating methods as well as those influencing the quality of Yuba sticks
as evaluated by color, mechanical properties, rehydration and cooking tolerance and corresponding control measures. In
addition, an overview is presented on recent applications and efficacy of food additives in Yuba. Finally, the current situation
of research on Yuba sticks is summarized and future trends in its development are prospected.

Key words: Yuba stick, formation mechanism, yield, quality

CLC Number:

TS214.2

LI Yong-ji，ZENG Mao-mao，HE Zhi-yong，CHEN Jie*. Research Progress of Yuba Stick Processing Technologies and Factors Affecting Its Quality[J]. FOOD SCIENCE, 2013, 34(23): 333-337.

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