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yuanying3318(金币+10, 翻译EPI+1):不错，谢谢。 2010-04-14 23:31
it has great importance to figure out the impact of various factors involved with the production of bean curd. the research results of kunte and other people show that the high protein ratio of 11S/7S in bean helps to get strong gels.in the meantime,HaiminChen points out thant the more quantity of 11S/7S,the higher tensile strength of the bean curd but much lower elongation rate will be.YanguoShi says that when the pH is between 7 to 9,with the increase of solution pH, more bean sheets can be gotten.in addition, the yield in pH9 is nearly two percentage points hingher than in pH7,this is mainly due to protein solubility increased with the increase of pH.ZhiHan and other's research results show that when the concentration of the soya-bean milk is less than 5%,the yield of the bean sheets and the film forming speed can be promoted with the increase of the milk concentration and reachs to their maximum when the concentration is 5.5%.Zhaoming Liu points out that the yield of bean sheet increases first with the increase of temperature then declines sharply,when the temperature is 85℃ ,it can reach to its Maximum value.
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