【摘要】 大豆组分和pH影响豆腐衣形成过程,研究豆浆蒸煮过程中不同糖/蛋白、脂肪/蛋白水平和不同pH对豆腐衣成膜质量和得率影响,建立BP神经网络模型,可较好拟合及预测组分及pH变化对豆腐衣成膜影响。更多还原

【Abstract】 The composition of the soybean and environmental pH had great effects on the mechanical properties and yield of yuba.The contents of protein,fat,soluble sugar and soluble solids vary with the heating time.A back propagation neural network system(ANNS)was built to define the resulting yuba quality and yield as affectde by fat/protein ratio,sugar/protein ratio and pH conditions.The system thus established presented saisfactory results in both fitting and forecasting capacity.更多还原