不同大豆品种加工北豆腐适用性研究.docVIP

不同大豆品种加工北豆腐的适用性研究 刘香英，康立宁*,田志刚，南喜平，代永刚 （吉林省农业科学院，长春 130033） 摘 要 选用来自黑龙江、吉林、辽宁及内蒙的3个大豆品种，质构特性结果表明不同大豆品种间的蛋白质、脂肪、植酸及大豆球蛋白11S和7S含量有着较大差别，引起不同大豆品种制作北豆腐的得率的差别。大豆品种籽粒品质与豆腐品质指标之间的相关性表明：11S与弹性等呈极显著或显著负相关；硬度与咀嚼度、弹性与咀嚼度、粘聚性与回复性、粘聚性与黏附性、咀嚼度与表观弹性率、回复性与黏附性、硬度与表观弹性率、蛋白质与干豆腐得率以及植酸与表观弹性率等均呈极显著或显著正相关。就所选取的3大豆品种而言，更适合于北豆腐加工。 关键词 大豆品种；豆腐凝胶；质构特性；相关性 Adaptability of Different Soybean Varieties to Bei-Tofu ProcessingLIU Xiang-Ying,KANG Li-Ning*, TIAN Zhi-Gang, NAN Xi-Ping , and DAI Yong-Gang （ Center of Agro-Food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033） Abstract: The adaptability of different soybean varieties to Bei-Tofu processing was studied by the data analysis of 31 soybean cultivars from Heilongjiang , Jilin , Liaoning and Inner Mongolia. Physical and chemical indicators of the raw soybean, tofu yield and texture characteristics were measured and analyzed, and then evaluated the adaptability of different soybean varieties to Bei-Tofu processing. The results showed that there were the significant differences of soybean protein, fat, phytic acid and 11S and 7S globulin contentamong different soybean cultivars. And give rise to the difference of the Bei-tofu yield amang different soybean varieties. The correlation analysis illustrated that the most significantly positive or significantly positive correlation were existed between hardness and chewiness, elasticity and chewiness, cohesiveness and recoverability, cohesiveness and adhesion, chewiness and apparent elasticity, recoverability and adhesion, hardness and apparent elasticity, protein and yield of dry tofu, phytic acid and apparent elasticity. But there were the most significantly negative or significantly negative correlation between oil and protein, dried tofu yield and water retaining property, hardness and cohesiveness, hardness and recoverability, hardness and adhesion, apparent breaking elasticity and water retaining property, 11S and 7S, apparent breaking stress and water retaining propert