yuba

Soybean is the product materials of yuba, which has many nutrients, such as unsaturated fatty acids, isoflavones, lecithin. And yuba is good for human health if eating it everyday.

腐竹生产原料是大豆，富含人体所需的营养物质，如不饱和脂肪酸、异黄酮、卵磷脂，每天适当的食用腐竹对人的身体健康大有好处。

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Fresh yuba is well-known for its soft color, smooth taste, convenient for eating and a variety of nutrition; but the big problem is that it is perishable and difficult to preserve.

鲜腐竹具有色泽柔和、口感细腻、营养丰富、食用方便等优点；但缺点是易腐败，不易保藏。

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The main content and results of research are as follows. 1 、 Five kinds of soybeans are selected in the contrast experiments to study the effect of variety of soybean to the yield and quality of yuba.

论文主要研究内容及成果如下：1、通过5个大豆品种的对比实验，研究品种对腐竹得率和品质的影响。

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Study on Composite Enzymatic Hydrolysis Technology for Soybean Peptide from Yuba Wastewater

腐竹废水制备大豆多肽复合酶解条件研究

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So the study of drying yuba was made. Aiming for reducing the drying time on the basis that dried yuba has good quality in cracking resistance, color and other sensory properties.

本课题首先就腐竹的干燥工艺进行了研究；在保证干腐竹抗碎裂性、色泽及其它感官品质良好的基础上，缩短了干燥时间。

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It has just the pass rate of 73.7% in the quality investigation because a lot of yuba with the additions of Sulfoxylate into the market, Which will endanger the health of consumers.

在腐竹产品质量的调查中发现腐竹产品合格率仅为73.7%，大量加有吊白块的腐竹流入了市场，严重危害消费者的身体健康。

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Comprehensive analysis on major factors in yuba production

腐竹生产关键因素综合分析

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The osculating value method was used to evaluate the yuba supervision condition of 1999 to 2003. The decreasing trend of osculating value ( C value) was tested by using regression analysis with C value as dependent variable and inspection years as independent variable.

利用密切值法对市区1999一2003年腐竹监督监测情况进行综合评价。各年度的腐竹监督监测情况好转趋势分析方法为，将年份作为自变量，密切值即C值作为因变量，进行回归分析。

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Protein/ Fat was negative correlated with yield, fat, and was significantly positive correlated with protein content of Yuba.

大豆蛋白/脂肪与腐竹得率、脂肪含量呈显著负相关，与腐竹中的蛋白质含量呈极显著正相关。

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Yuba factory production specifications for a variety of reflective light bulbs.

本厂生产多种规格浴霸专用反射灯泡.

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Fat content of soybean was significantly negative correlated with cooking nature, water absorption, tensile strength, elongation, protein content of Yuba, and positive correlated with yield, fat content of Yuba.

大豆脂肪含量与腐竹的耐煮性、吸水性、抗拉强度、延伸率、蛋白质含量呈显著负相关，与得率、脂肪含量呈显著正相关。

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The results showed that the higher the protein content of soybean, the better the yield and quality of yuba.

结果表明，大豆品种内蛋白质含量越高腐竹的得率、筋力越好。

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Mainly engaged Products there is rice, yuba, persimmon, fruit.

主要经营产品有米粉、腐竹、柿饼、水果。

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Physical and chemical composition of different soybean varieties existed large differences, causing the difference between the qualities of Yuba.

主要研究结果如下：（1）不同大豆品种理化成分有着较大的差别，引起其制得腐竹的品质指标之间的差别。

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The qualities and efficiencies of Yuba production are affected by many factors such as soybeans, soy-soaking, soymilk preparation, heating and additives in the process.

本文综述了原料、加工过程（大豆浸泡、豆浆制备、加热保温揭竹）和添加剂等方面对腐竹生产的影响，并提出了提高腐竹产品质量和产率的对策。

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In order to avoid causing unnecessary failures, Yuba should try to install the sprinklers is distant from the location.

为了避免造成不必要的故障，浴霸应该尽量安装在离花洒稍远的位置。

provided by jukuu

The method, which is used to determine sodium formaldehyde sulfoxylate in yuba etc., is sensitive, accurate, quick and suitable for routine food analysis.

该方法适用于腐竹等食品中甲醛次硫酸氢钠的测定，灵敏度高，结果准确，简便易行。

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And then, atmospheric heat sterilization and its effect on color and texture of fresh yuba and its preservation were studied.

就常压热处理对鲜腐竹的杀菌效果、色泽和物性的影响及保藏效果进行了研究。

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