不同大豆原料对豆清发酵液豆腐和卤水豆腐加工特性的影响  

Effects of Different Soybean Varieties on the Processing Properties of Soybean Whey Fermented Liquid Tofu and Brine Tofu

作　　者：王秋普 江振桂 赵良忠 范柳 尹玲红 刘玉芹[4] 林最奇 尹乐斌 谢春平 欧红艳 李明 WANG Qiu-pu;JIANG Zhen-gui;ZHAO Liang-zhong;FAN Liu;YIN Ling-hong;LIU Yu-qin;LIN Zui-qi;YIN Le-bin;XIE Chun-ping;OU Hong-yan;LI Ming(College of food Science and Chemical Engineering,Shaoyang University ,Shaoyang 422000,China;Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province,Shaoyang 422000,China;Hunan Provincial Engineering Research Center for Fruits and Vegetables Cleaning Processing,Shaoyang 422000,China;Linyi Academy of Agricultural Sciences,Linyi 276000,China;Beijing Kangdeli Intelligent Technology Co.,2Ltd.,Beijing 100074,China;Guangzhou Jiaming Food Technology Co.,Ltd.,Guangzhou 510000,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000 [2]豆制品加工技术湖南省应用基础研究基地,湖南邵阳422000 [3]湖南省果蔬清洁加工工程技术研究中心,湖南邵阳422000 [4]山东省临沂市农业科学院,山东临沂276000 [5]北京康得利智能科技有限公司,北京100074 [6]广州佳明食品科技有限公司,广东广州510000

出　　处：《食品工业科技》2019年第6期13-18,25,共7页Science and Technology of Food Industry

基　　金：湖南省研究生科研创新项目(CX2017SY024);邵阳学院豆制品加工技术湖南省应用基础研究基地(2013TP4067);湖南省果蔬清洁加工工程技术研究中心(2015TP2022)

摘　　要：以黑龙48、临豆10号、临豆9号、齐黄34、华豆2号及华豆10号6种不同大豆品种为原料,根据豆腐生产的基本工艺,分别以豆清发酵液、盐卤(MgCl2)作为凝固剂生产豆腐。通过感官评价、产品得率、保水性、质构特性、蛋白质、脂肪及水分含量等指标进行分析,探讨不同大豆原料对豆清发酵液豆腐和卤水豆腐加工特性的影响。研究结果表明:6种不同大豆原料所产的豆腐感官评价、产品得率、保水性、质构特性、蛋白质、水分及脂肪含量差异均达极显著水平(p <0.01)。其中华豆2号、临豆10号、临豆9号和齐黄34的豆清发酵液豆腐的得率、保水性、质构参数较高,最高为华豆2号,其得率、保水性、硬度、弹性、耐嚼性的指标分别高达176.532%、72.155%、174.482 g、0.778 mm、64.530;齐黄34、华豆2号、华豆10号、临豆10号的卤水豆腐得率、保水性、质构参数较高,最高为齐黄34,其得率、凝聚性、弹性等指标依次为188.879%、2.951、0.789 mm。综合感官评价及蛋白质等营养指标,分析得出华豆2号、临豆10号、临豆9号和齐黄34较适生产豆清发酵液豆腐,齐黄34,华豆2号、华豆10号、临豆10号较适加工卤水豆腐。Using six different kinds of soybean varieties such as Heilong 48,Lindou 10,Lindou 9,Qihuang 34,Huadou 2 and Huadou 10 as raw materials,according to the tofu production process,tofu was produced by using soybean whey fermented liquid and salt brine (MgCl2) as coagulants.Through sensory evaluation,product yield,water-holding capacity (WHC),texture characteristics,protein,fat and moisture contents,the effects of different soybean varieties on the processing characteristics of soybean whey fermented liquid tofu and brine tofu were discussed.The results showed that the sensory evaluation,product yield,WHC,texture characteristics,protein,moisture and fat contents of the six different soybean varieties reached extremely significant levels (p < 0.01).Among them,Huadou 2,Lindou 10,Lindou 9 and Qihuang 34 had higher yield,WHC and texture parameters of soybean whey fermented liquid tofu,and the highest was Huadou 2,its yield and WHC,hardness,springiness and chewiness were as high as 176.532%,72.155%,174.482 g,0.778 mm and 64.530,respectively. The yield,WHC and texture parameters of brine tofu of Qihuang 34,Huadou 2,Huadou 10 and Lindou 10 were higher,and the highest was Qihuang 34.The yield,cohesiveness and elasticity were 188.879%,2.951,0.789 mm,respectively.Comprehensive sensory evaluation and protein another nutritional indicators,analysis showed that Huadou 2,Lindou 10,Lindou 9 and Qihuang 34 were more suitable for the production of soybean whey fermented liquid tofu. Qihuang 34,Huadou 2,Huadou 10 Lindou 10 were more suitable for processing brine tofu.

关 键 词：大豆原料 豆清发酵液 盐卤 豆腐 加工特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]