不同大豆原料对豆腐加工及品质的影响  

Effect of Different Soybean Materials on Tofu Processing and Quality

作　　者：马春芳 李顺秀 徐冉[2] 刘军 徐振江 张彦威[2] MA Chunfang;LI Shunxiu;XU Ran;LIU Jun;XU Zhenjiang;ZHANG Yanwei(Shandong Yuwang Ecological Food Industry Co.,Ltd.,Yucheng 251200;Crop Research Institute,Shandong Academy of Agricultural Sciences,Jinan 250100)

机构地区：[1]山东禹王生态食业有限公司,禹城251200 [2]山东省农业科学院作物研究所,济南250100

出　　处：《食品工业》2020年第12期177-180,共4页The Food Industry

基　　金：优质高蛋白大豆突破性新品种选育2019LZGC004。

摘　　要：研究分别以大豆、豆瓣、豆片为原料制备豆腐,并对豆腐的含水率、出品率、出渣率、豆渣干基粗蛋白、蛋白质利用率、感官评价、质构、用水及排水量、生产效率进行对比。结果表明:以豆瓣、豆片为原料制备的豆腐各项指标均比大豆的好,其中以豆片为原料制作的豆腐,在各方面均为最好,豆腐含水率为80.62%,出品率为421.6%,出渣率为75.34%,豆渣干基粗蛋白含量为12.80%,蛋白质利用率为84.61%;对色值、硬度、弹性、豆腥味、苦涩味五个指标进行评价,感官评价总分为41.1分。Tofu was prepared from soybean,bean flap and bean slice.The water content,yield,dregs yield,dry protein,protein utilization,sensory evaluation,texture,water consumption,water drainage and production efficiency were compared.The results showed that all the indexes of tofu made from bean flap and bean slice were better than that of soybean.The tofu made from bean slice was the best in all aspects,with moisture content of 80.62,yield of 421.6%,slag yield of 75.34%,dry protein of 12.80%and protein utilization of 84.61%.The five indexes of color value,hardness,elasticity,beany taste and bitter taste were evaluated.The total score of sensory evaluation was 41.1 points.

关 键 词：原料 出品率 质构 生产效率 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]