Abstract: The physical properties of Yuba were determined by physical property tester, chromometer and scanning electron microscope, and the yield and food quality of Yuba were taken as comprehensive evaluation indexes to study the correlation between the raw material components and quality and optimize the production process conditions of Yuba. The results showed that when the soybean milk concentration was 6%, the pH was 8.0, temperature was 90℃, the ratio of protein to fat was 3.0, and the ratio of protein to carbohydrate was 4.0, the yield of Yuba was the highest, 46.95%, the tensile strength was 12.46 g/mm2, and the elongation was 12.91%. When the protein ratio of 11S and 7S in soybean milk was 4.0, the edible quality of Yuba was the best. Compared with the traditional production process, the yield, tensile strength and elongation were increased by 19.86%, 74.02% and 23.42%, respectively. According to the comprehensive factors (yield, mechanical properties and color, etc.), the score of optimized Yuba was 17.7% higher than that of the traditional production process.

Key words: Yuba, Process optimization, Soybean protein, Tensile strength, The edible quality