Abstract:

Different factors affecting the yield and quality of yuba were investigated using a texture analyzer and a
colorimeter to obtain the optimal processing parameters of yuba. The results of one-factor-at-a-time experiments showed
that pH, fat-to-protein ratio, sugar-to-protein ratio, temperature and total soluble solid content of soymilk affected the yield
and quality of yuba. The optimal production process parameters of yuba were determined as grinding soaked soybeans with
a solid-to-water ratio of 1:7, adjusting the soymilk to a fat-to-protein ratio of 0.2 and a sugar-to-protein ratio of 0.3, and
uncovering films at 85 ℃ and pH 8.0. Under these optimal conditions, the yield of yuba from dry soybeans was 49.02%.
Meanwhile, the obtained products had lightness of 49.72, tensile strength of 3.46 MPa, elongation at break of 11.18%, water
content of 9.12%, protein of 46.89%, fat content of 26.09% and sugar content of 12.09%. These results met relevant quality
standards. Compared with literature data, the yield and lightness remained basically unchanged, and the tensile strength and
elongation at break were increased by 18.60% and 6.93%, respectively.

Key words: yuba, optimal process, yield, texture analyzer, colorimeter