全豆豆腐与传统豆腐的品质差异性研究

Study on the quality differences of whole soybean curd and traditional tofu

全豆豆腐是以大豆为原料加工的一种无豆渣豆腐,在提升产品营养价值的同时,能够提高大豆的利用率,实现综合利用。以超微大豆粉制得全豆豆腐,并分析其与传统豆腐在营养成分、矿物元素和氨基酸含量的差别,并对比2种方法制得的豆腐的色度、质构、保水性、凝胶强度的指标特征,以便为全豆豆腐品质提升提供依据。研究结果表明,全豆豆腐的蛋白质、脂肪、灰分、粗纤维含量高于传统豆腐;主要矿物元素含量除钾、锌含量高于传统豆腐,其他元素含量均低于传统豆腐;氨基酸种类一致,含量普遍高于传统豆腐;超微大豆粉制得的全豆豆腐比传统豆腐亮度高;全豆豆腐质构和凝胶强度弱于传统豆腐,但保水性优于传统豆腐,可见质构品质降低是全豆豆腐产品面临的主要问题。

Whole soybean curd is a kind of non-waste tofu produced by whole grain soybean, which can improve the utilization rate of soybean in processing and reduce the nutrient loss. In this paper, whole soybean curd was made by using ulitrafine soybean flour, and the difference of nutrients, mineral elements and amino acids between the tofu and traditional tofu were analyzed. The color strength, texture, water retention and gel strength of tofu by two methods were contrasted in order to provide the basis for the quality improvement of whole soybean curd. The results showed that the content of protein, fat, ash and crude fiber in whole bean curd is higher than that of traditional tofu. The main mineral elements content of potassium, zinc content are higher than the traditional tofu, other elements are lower than the traditional tofu. The amino acid types are the same, the contents are generally higher than the traditional tofu, the whole soybean curd obtained by the ultrafine soybean flour has higher brightness than the traditional tofu. The whole bean tofu texture and gel strength are weaker than the traditional tofu, but the water retention is better than the traditional tofu, it shows that the quality of the whole soybean curd products facing the main problems.