不同大豆品种加工北豆腐的适用性研究

Applicability of Different Soybean Varieties in Bei-Tofu Processing

选用来自黑龙江、吉林、辽宁及内蒙古自治区的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异。大豆品种籽粒品质与豆腐品质指标之间的相关性表明:脂肪含量与蛋白含量、干豆腐得率与保水性、硬度与粘聚性、硬度与回复性、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;湿豆腐得率与综合评分、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、粘聚性与综合评分、咀嚼度与表观弹性率、回复性与黏附性、回复性与综合评分、硬度与表观弹性率、综合评分与保水性、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31个大豆品种而言,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。

The applicability of different soybean varieties in Bei-Tofu processing was studied by the data analysis of 31 soybean cuhivars 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 applicability of different soybean varieties in Bei-Tofu processing. The results showed that there were significant differences of soybean protein, fat, phytic acid and 11S and 7S globulin content among different soybean cuhivars, and aroused the different Bei-Tofu yield among various soybean vari- eties. The correlation analysis illustrated that the very significantly or significantly positive correlation were existed between fresh tofu yield and composite score, hardness and chewiness, elasticity and chewiness, cohesiveness and recoverability, cohe- siveness and adhesion, cohesiveness and composite score, chewiness and apparent elasticity, recoverability and adhesion, recoverability and composite score, hardness and apparent elasticity, composite score and water retaining property, protein and yield of dry. tofu, phytic acid and apparent elasticity. But there were the most significantly negative or significantly negative cor- relation between oil and protein, dried tofu yield and water retaining property, hardness and cohesiveness, hardness and recov- erability, hardness and adhesion, apparent breaking elasticity and water retaining property, l lS and 7S, apparent breaking stress and water retaining property, 1 IS and elasticity. The Heihe 49, Tiefeng 37, Dongnong 48, Liaodon 21, Hefeng 43, Kenfeng 17, Habei 46 and Mengdou 16 were more suitable for processing of Bei-Tofu among the selected 31 of soybean varieties.