不同大豆品种理化成分与全豆豆腐加工特性分析  

Analysis of the Physiochemical Components of Different Soybean Cultivars and Processing Characteristics of Whole Soybean Curds

作　　者：李美丽 胡文艺 雷郅轩 兰秋雨 刘卫国 杨文钰[1,2] 张清 LI Mei-li;HU Wen-yi;LEI Zhi-xuan;LAN Qiu-yu;LIU Wei-guo;YANG Wen-yu;ZHANG Qing(School of Food Science,Sichuan Agricultural University,Ya’an 625014,China;Sichuan Engineering Research Center for Crop Strip Intercropping System,Chengdu 611130,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]四川省作物带状复合种植工程技术研究中心,四川成都611130

出　　处：《食品工业科技》2019年第24期305-310,317,共7页Science and Technology of Food Industry

基　　金：四川省科技厅重点研发项目(2019YFN0107)

摘　　要：选取不同大豆品种,研究大豆理化成分与全豆豆腐加工品质之间相关性关系。试验以19种大豆为原料,分别测定其蛋白质、脂肪、钙、磷、植酸及水溶性蛋白质含量等理化成分含量,再以干法制浆制备全豆填充豆腐,探究大豆理化成分与全豆豆腐品质指标的关系。结果表明,不同品种大豆理化成分及全豆豆腐品质指标均存在较大差异性。全豆豆腐得率与大豆蛋白质和水溶性蛋白质含量呈不显著正相关。全豆豆腐保水性与蛋白质含量成极显著正相关关系(P<0.01),与大豆的脂肪含量都呈显著负相关关系(P<0.05)。全豆豆腐凝胶强度和硬度均与蛋白质含量呈显著正相关(P<0.05),与脂肪含量呈显著负相关(P<0.05)。大豆理化成分如蛋白质、脂肪对全豆豆腐胶着性、咀嚼性也有较大程度的影响,而钙、磷和植酸含量对全豆豆腐的品质特性影响程度较小。聚类结果显示,根据加工特性,全豆豆腐被分为四类;经对比分析,东豆17、苏豆12、南豆12(套)、南夏豆25、冀豆12、南豆25和五星4号大豆制作的全豆豆腐的得率、保水性、凝胶强度及质构特性均较好。全豆豆腐品质与大豆品种的理化成分含量存在显著的相关关系,可根据其相关性,选择适合制作出高产量、高品质的全豆豆腐的大豆品种。Different soybean cultivars were selected to study the correlation between physiochemical composition of soybean and processing quality of whole soybean curds(WSCs). The contents of protein,fat,calcium,phosphorus,phytic acid and water-soluble protein of 19 soybean cultivars were measured in this experiment,and then the filled WSCs was prepared by dry pulping to explore the relationship between physiochemical components of soybean and the quality of WSCs. The results showed that the physiochemical composition of different soybean cultivars and the quality of WSCs showed the great differences. The yields of WSCs showed no significant positive correlation with the contents of protein and water-soluble protein. The water holding capacity of WSCs extremely significantly positively correlated with the contents of protein(P<0.01),and negatively correlated with the contents of fat(P<0.05). The strength and hardness of WSCs significantly positively correlated with the contents of protein(P<0.05),and negatively correlated with the contents of fat(P<0.05). The physiochemical composition of soybean such as the contents of protein and fat had a great effect on the gumminess and chewiness of WSCs. The contents of calcium,phosphorus and phytic acid had little effect on the quality characteristics of WSCs. The clustering results showed that the WSCs were divided into four categories according to its processing characteristics. The yield,water-holding capacity,gel strength and texture characteristics of WSCs made from Dongdou 17,Sudou 12,Nandou 12(set),Nanxiadou 25,Jidou12,Nandou 25,and Wuxing 4 soybean cultivars were the highest,which showed a promising developing resource for the fabrication of WSCs. There was a significant correlation between the quality of WSCs and the contents of physiochemical components of soybean varieties. According to the correlation,soybean cultivars suited for high yield and high quality of WSCs could be selected.

关 键 词：理化成分 全豆豆腐 加工特性 相关性分析 聚类分析 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]