不同大豆品种加工北豆腐的适用性研究.docxVIP

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 (吉林省农业科学院农产品加工研究中心 长春130033) 摘 要 选用來自黑龙江、吉林.辽宇及内蒙古自治区的31个大豆栽培品种，进行北豆腐加工。对大豆品种原料理化指标. 豆腐得率和质构特性指标进行测定、分析，并对不同大豆品种的豆腐加工适用性进行评价。结果表明：不同大豆品种间的蛋 口质、脂肪、植酸及大豆球蛋0 US和7S含議有着较大差别，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Z间的相关性表明：脂肪含量与蛋白含量.干豆腐得率与保水性、硬度与粘聚性、换度与回复性?硬度 与黏附性、表观弹性率与保水性、11S与7S、表观破断应力与保水性、11S与弹性等呈极显著或显著负相关；破度与咀嚼度、 弹性与咀嚼度、粘聚性与冋复性、粘聚性与黏附性、卩 11嚼度与表观弹性率、冋复性与黏附性、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止相关。就所选取的31个人豆品种而言，黑河49、铁丰37、东农 48、辽豆21、合丰43、垦丰17、哈北46和蒙豆16更适合于北豆腐加工。 关键词 人豆品种；豆腐凝胶；质构特性；相关性 Adaptability of Different Soybean Varieties to Bei-Tofu Processing LIU Xiang-Ying,KANG Li-Ning\ TIAN Zhi-Gang, NAN Xi-Ping , and DAIYong-Gang (Center of Agro-Food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033) Abstract: Tlie 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 1 IS and 7S globulin contcntamong different soybean cultivars ? And give rise to the difference of the Bci-tofu yield an lang different soybean varieties? The conelation 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 elastic it y. But there were the most significantly negative or significantly negative correlation between oil and protein, dried tofu yield and water retaining property, hardness a