大豆成分与豆浆和豆腐特性的研究

Research of the Relation with Soybean Components and the Character of Soy Milk and Tofu

将15种大豆品种做为原料,测定各个品种的蛋白质、水溶性蛋白、脂肪、灰分、植酸以及蛋白组分7S亚基和11S亚基的含量。并将这些含量做详细的差异性分析,通过分析得知大豆的各项理化指标之间有较大的差异性。将供试大豆按工艺制作豆浆和豆腐,测定豆浆的产率和稳定性以及豆腐的产率和硬度。将大豆成分与豆浆和豆腐指标进行相关性分析:从豆浆产率和稳定性方面考虑应选择高蛋白含量、高水溶性蛋白含量、高脂肪含量、低植酸含量以及低11S/7S的大豆品种制作豆浆;从豆腐产率和硬度方面考虑,应选择蛋白质和水溶性蛋白含量较高、脂肪和植酸含量较低、11S/7S较高的大豆品种制作豆腐。

15 soybean varieties chosen as raw materials, measure the conter^ts of soybean protein, water-soluble protein, ash, phyfic acid, 7S and 11S subunit. Through difference analysis showed that the differences among the components of soybean were significantly. In addition, the physical properties of soy milk and tofu were made from different species, and the yield and stability of soy milk, the yield and hardness oftofu, were measured. The analysis of correlation showed that the higher contents of protein, water-soluble protein, fat and lower contents ofphytic acid and 11S/7S ratio soy species were used to process soy milk; the higher contents of protein, water-soluble protein, 11S/7S radio and the lower contents of fat and phytic acid soy species were used to process tofu.