大豆籽粒蛋白质和磷含量及凝固剂浓度对豆腐加工品质的影响  

Effects of Contents of Protein and Phosphorus in Soybean Seed and Coagulant Concentrations on Processing Quality of Tofu

作　　者：韩粉霞[1] 户田恭子 中村善行 李桂英[1] 孙君明[1] 

机构地区：[1]中国农业科学院作物科学研究所 [2]日本国立作物科学研究所作物品质研究室,日本筑波3058518

出　　处：《作物学报》2005年第7期908-914,共7页Acta Agronomica Sinica

基　　金：国家"973"重点基础研究发展规划项目(2002CB111300);国家"863"计划项目(2004AA241060;2004AA211111);北京市自然科学基金项目(6022016;6002015);国家"十五"攻关项目(2001BA511B)。

摘　　要：对6个大豆品种的种子蛋白质含量、磷含量及凝固剂MgCl2浓度(0.25%、0.30%、0.35%、0.40%、0.45%)对豆腐加工品质(豆奶蛋白质浓度、豆腐硬度)的影响进行了研究。结果表明,豆奶蛋白质浓度与大豆种子蛋白质含量显著相关(r=0.93);种子蛋白质含量与0.25%MgCl2时豆腐断裂应力的相关不显著(r=-0.11),而与最大断裂应力极显著正相关(r=0.90);最大断裂应力时的MgCl2浓度品种间不同,在6个品种中,Fukuyutaka在0.25%MgCl2时显示最高的断裂应力并且此时需要最低的MgCl2浓度,是做豆腐的最适合品种;同一品种在MgCl2浓度为0.25%时,豆腐硬度以磷含量高(加磷)者低,而磷含量低者较高;豆腐硬度达到最大值时,磷含量高者比磷含量低者需较高的MgCl2浓度,但过高的MgCl2浓度可导致豆腐的苦味;在一定的浓度范围内,豆腐硬度随MgCl2浓度的增加而增大,但当豆腐硬度达到最大值后,则随MgCl浓度的增加而降低。Effects of soybean protein content of seed, phosphorous concentration of soymilk and coagulant (MgCl_2) concentrations(0.25%, 0.30%, 0.35%, 0.40% and 0.45%) on processing quality of tofu (protein concentration of soymilk and tofu consistency) were studied using six cultivars as experimental materials. The results showed that the protein concentration of soymilk was significantly correlated with the protein content of soybean seeds, with a correlation coefficient of 0.93. The seed protein content was not correlated with the breaking stress of tofu prepared by 0.25% MgCl_2 (r=-0.11) while it exhibited a strong positive correlation (r=0.90) with maximum breaking stress. MgCl_2 concentration for the maximum breaking stress differed among the six cultivars. The tofu made from Fukuyutaka showed the highest breaking stress when prepared with 0.25% MgCl_2 and required the lowest MgCl_2 concentration for the maximum breaking stress. Therefore, Fukuyutaka is the most suitable cultivar for tofu making. Tofu made from soymilk with high phosphorous content showed lower consistency than that with low phosphorous content (normal seed) when the concentration of MgCl_2 was 0.25%, i.e. tofu with higher consistency would be got from soymilk with lower phosphorous content. When tofu consistency reached the highest, soymilk with higher phosphorous content needed higher concentration of MgCl_2 than soymilk with lower phosphorous content. But too high concentration of MgCl_2 would make tofu bitter. Within a certain MgCl_2 concentration range, tofu consistency increased with the increment of MgCl_2 concentration. But after consistency reached the highest, the consistency decreased as MgCl_2 concentration continually increased.

关 键 词：大豆 豆腐 蛋白质含量 凝固剂浓度 断裂应力 加工品质 

分 类 号：S565.1[农业科学—作物学]