大豆品种籽粒品质与酸豆奶品质相关性研究

Studies on Correlation between Soybean Varieties Quality and Soy Yogurt Quality

为了评价大豆品种籽粒品质与酸豆奶品质的关系,本研究选取黑、吉两省27个大豆栽培品种,对大豆品种原料理化指标、酸豆奶品质和质构特性指标进行测定、分析,并对不同大豆品种的酸豆奶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酸豆奶品质的差别。大豆品种不同,酸豆奶的蛋白含量、脂肪含量、固形物含量、酸度以及硬度、胶着度和粘聚性均呈现了较大的差异。酸豆奶品质指标与大豆品种籽粒品质指标之间的相关性分析表明:酸豆奶脂肪含量与籽粒脂肪含量呈极显著正相关,酸豆奶酸度与籽粒的蛋白含量呈显著正相关、与可溶性蛋白含量呈极显著正相关、与11S含量呈显著负相关,酸豆奶弹性与籽粒可溶性蛋白含量呈显著正相关,酸豆奶胶着度与籽粒脂肪含量呈显著负相关。

The relationship of different soybean varieties quality and soy yogurt quality was studied by the data anal-ysis of 27 soybean cultivars from Heilongjiang and Jilin province. Physical and chemical parameters of the raw soy-bean, quality and texture characteristics of the soy yogurt were measured and analyzed, and then the relationship be-tween different soybean varieties and soy yogurt processing evaluated. The results showed that there were significantdifferences of soybean protein, fat, phytic acid and 11 S and 7S globulin content among different soybean cultivars.So the significant difference of soy yogurt quality occurred, such as soy yogurt protein, fat, solid content and acidity,firmness, gumminess and cohesiveness. The correlation analysis illustrated that the most significantly positive or sig-nificantly positive correlation were existed between fat of soy yogurt and soybean fat, acidity of soy yogurt and solu-ble protein, acidity of soy yogurt and soybean protein, springiness of soy yogurt and soluble protein. There were thesignificantly negative correlation between acidity of soy yogurt and 11 S globulin content, gumminess of soy yogurtand soybean fat.