大豆品种籽粒品质对豆浆加工特性的影响  

Effect of Soybean Varieties Quality Characteristics on Soymilk Processing Quality

作　　者：李若姝 刘香英[2] 田志刚[2] 范杰英[2] 孙洪蕊 康立宁[2] 吴淑清[1] 

机构地区：[1]长春大学,长春130022 [2]吉林省农业科学院农产品加工研究所,长春130033

出　　处：《东北农业科学》2017年第1期50-55,共6页Journal of Northeast Agricultural Sciences

基　　金：国家科技支撑计划项目(2014BAD22B01);吉林省农业科技创新工程项目(C62150301)

摘　　要：采用黑龙江和吉林两省区的53个大豆品种(品系)进行豆浆加工,并对大豆品种籽粒品质指标、豆浆品质特性指标等进行测定、分析。结果表明:不同大豆品种籽粒品质指标及豆浆品质指标间存在较大差别,并存在复杂的相关关系,豆浆得率与百粒重呈显著负相关、与总固形物转移率呈显著正相关、与感官评分呈显著正相关,稳定性与水溶性蛋白含量呈显著正相关,7S与总固形物转移率呈显著正相关,11S与感官评分呈显著负相关,11S/7S与蛋白质转移率呈显著正相关、与总固形物转移率呈显著负相关、与感官评分呈显著负相关。通过基于因子分析的大豆品种加工豆浆适用性评价,针对所选53个大豆品种筛选出吉育204、公交04489-4、J024合丰55、吉107和黑农48共5个优质豆浆加工大豆品种(品系)。53 soybean cultivars from Heilongjiang and Jilin Province were selected to make soymilk. Physical andchemical indicators of the raw soybean, quality characteristics of the soymilk were measured and analyzed. Resultsshowed that the physical and chemical indexes of different soybean cultivars and soymilk showed a great difference.The correlation analysis illustrated that soymilk yield was negatively correlated to one hundred grain weight, butpositively correlated to total solids transfer rate and sensory evaluation. The stability of soymilk was positively corre-lated with water soluble protein. 7S was significantly positively correlated to soymilk total solids transfer rate. 11 Swas negatively correlated to soymilk sensory evaluation. 11S/7S was positively correlated to soymilk protein transferrate, but significantly negatively correlated to soymilk total solids transfer rate and negatively correlated to sensoryevaluation. The adaptability of different soybean varieties to soymilk processing was evaluated by factor analysis,and 5 soybean varieties（lines）, such as Jiyu204, Gongjiao04489-4, J024Hefeng55, Ji107 and Hei Nong48 were se-lected to adapted to soymilk processing.

关 键 词：豆浆 大豆品种 品质指标 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]