陈窖豆豉粑黄豆原料理化特征及浸泡蒸煮特性的表征关联

Correlations Between Physicochemical Characteristics and Steaming of Yellow Soybeans in Preparation of Douchiba ( DCB)

源于东北和贵州两地10个不同黄豆品种的理化特征、浸泡蒸煮特性以及Pearson相关分析结果表明,贵州黄豆区别于东北大豆的高蛋白和小粒特征是其作为陈窖豆豉粑首选原料的两大优势,以物性仪测试的应力-应变(时间)曲线最大峰值(g)尤宜作为浸泡黄豆蒸煮硬度的量化表征,化学组成中蛋白含量是影响黄豆浸泡吸水率和蒸煮硬度的关键因素。

Ten yellow soybean varieties planted locally in Guizhou and northeast China were evaluated for physicochemical characteristics and phenotypic properties in soybean soaking and steaming for preparing Douchiba （DCB）, and the relationship among them was analyzed using Pearson correlation. The results indicate that the high protein content and small - seed character of yellow soybeans from Guizhou are apparently two advantages as preferable raw materials for preparing Douchiba （DCB）. The maximum height peak on a force -deformation （time） curve determined using texture analyzer may use suitably as a numerable phenotypes of hardness of the soaked and steamed soybean seeds. Protein content of soybean is the most important affecting factor for water uptake ratio and hardness of the soaked and steamed soybean seeds.