Comparison of physicochemical properties of mung bean liquid and quality characteristics of mung bean yuba by different thermoultrasonic treatment

Abstract

[Objective] This study aimed to study the effect of thermal ultrasound on the physicochemical properties of mung bean milk liquid and the quality of yuba. [Methods] Using mung bean as raw material, mung bean slurry was treated with different thermal ultrasonic conditions and made into yuba. [Results] Compared with untreated slurry, with the increase of temperature, the increase in particle size and thiol content showed a trend of first increasing and then decreasing. At 50 ℃, the particle size of 100 and 150 W increased from 156.27 nm to 208.06 nm and 191.96 nm, and the thiol content increased from 16.83 μmol/L increased to 22.63 μmol/L and 25.35 μmol/L. The endogenous fluorescence spectrum indicates that the higher the temperature, the more tryptophan residues are present in the slurry. The mass of yuba at 100 and 150 W increased from 4.09 g to 5.26 g and 5.08 g, the elasticity increased from 0.08 mm to 0.16 mm and 0.13 mm, and the cooking loss rate decreased from 13.28% to 7.51% and 8.02%, among which the texture characteristics of yuba at 100 W increased significantly, and the cooking loss rate decreased significantly. [Conclusion] Thermo ultrasonic treatment can improve the physical and chemical properties of mung bean milk liquid and the quality characteristics of yuba.

Keywords

• yuba
• mung bean
• texture characteristics
• cooking loss