不同品种大豆加工石膏豆腐的适宜性研究  

Suitability of Plaster Tofu with Different Beans

作　　者：胡象方 徐晴[1] 李孟良[1] 张冬冬[1] 马丹妮[1] 杨剑婷[1] 

机构地区：[1]安徽科技学院食品药品学院,安徽凤阳233100

出　　处：《安徽科技学院学报》2015年第3期37-41,共5页Journal of Anhui Science and Technology University

基　　金：安徽省教育厅自然科学研究项目(KJ2013Z039);安徽科技学院第十二批大学生创新课题(15XSZ110)

摘　　要：试验选取了2013年五河野生大豆、2014年五河野生大豆、中黄13、小金黄、东农53、黑豆一号等6种大豆,通过传统的石膏豆腐加工工艺,对6种豆子进行了加工。通过对成品豆腐产率、感官评分、质构分析及营养素的测定等多个方面的比较,研究了不同品种豆腐品质的差异。结果表明,相对更加适合加工石膏豆腐的大豆品种是中黄13、小金黄及黑豆一号。Six varieties of soybeans, named as 2013 Wuhe wild soybean, 2014 Wuhe wild soybean, Zhong- huangl3, Xiaojinghuang, Dongnong 53 and Black soybean 1, were processed as tofu with gypsum. According to to- fu yield, sensory score, texture analysis and nutrients, the differences of quality among them were compared. The result showed, Zhonghuang 13, Xiaojinhuang and Black soybean 1 were more suitable to prepare plaster tofu.

关 键 词：大豆 豆腐 石膏 质构分析 

分 类 号：TS972.12[轻工技术与工程]