贵州大方手撕豆腐大豆浸泡工艺的优化  

Optimization of Soybean Soaking Technology of Guizhou Dafang Hand-tore Tofu

作　　者：娄利娇 朱星陶[1,2] 陈佳琴 杨春杰[1] 谭春燕 徐熙 龚锡震[1,2] LOU Lijiao;ZHU Xingtao;CHEN Jiaqin;YANG Chunjie;TAN Chunyan;XU Xi;GONG Xizhen(Institute of Oil Crops,Guizhou Academy of Agricultural Sciences,Guiyang,Guizhou 550009;Guizhou Jinrui Agricultural Science and Technology Co.,Ltd.,Guiyang,Guizhou 550009,China)

机构地区：[1]贵州省农业科学院油料研究所,贵州贵阳550009 [2]贵州金瑞农业科技有限公司,贵州贵阳550009

出　　处：《贵州农业科学》2022年第2期105-112,共8页Guizhou Agricultural Sciences

基　　金：财政部和农业农村部国家现代农业产业技术体系项目“贵阳大豆综合试验站建设”(CARS-004-CES28);贵州省农业科学院青年基金项目“贵州大方手撕豆腐干工艺标准化研究”[黔农科院青年基金(2018)99];高产大豆新品种黔豆12号示范与推广[黔科合成果[2021]一般008]。

摘　　要：【目的】探明贵州大方手撕豆腐生产过程中大豆浸泡工艺对豆浆品质的影响,为其生产应用提供科学依据。【方法】以黔豆7号大豆为试验材料,通过单因素和正交试验,在大豆传统浸泡工艺的基础上对浸泡温度、时间、豆水比因素进行优化,并结合浸泡后豆瓣形态、吸水率、豆浆浓度、蛋白质含量、氨基酸含量和还原糖含量对大方手撕豆腐加工中豆浆的品质进行评价。【结果】大方手撕豆腐大豆浸泡工艺的最优参数为浸泡温度40℃、浸泡时间6 h、浸泡豆水比1∶3;改进工艺加工的豆腐出品率和蛋白质含量均较传统浸泡工艺显著提高,分别是传统浸泡工艺的1.07倍和1.11倍。【结论】大豆浸泡温度40℃、浸泡时间6 h、浸泡豆水比1∶3为贵州大方手撕豆腐大豆浸泡的最佳浸泡工艺参数。【Objective】The effects of soybean soaking technology on the quality of soymilk in production of Guizhou Dafang hand-tore tofu are explored to provide the scientific basis for improving the production technology and increasing the quality stability of Guizhou Dafang hand-tore tofu.【Method】Taking soybean Qiandou 7 as test material, the factors of soaking temperature, time and soybean-water ratio are optimized by using single factor and orthogonal test on the basis of traditional soaking technology of soybean, and then the quality of soymilk in process of Dafang hand-tore tofu is evaluated combined with soybean form, water absorption, soymilk concentration, protein content, amino acid content and reducing sugar content.【Result】The optimum parameters for soybean soaking technology of Dafang hand-tore tofu include soaking in 40℃ for 6 h and 1∶3 of soybean-water ratio. The tofu yield rate and protein content of improved technology treatment are 1.07 and 1.11 times higher than those of traditional soaking technology treatment.【Conclusion】Soaking in 40℃ for 6 h and 1∶3 of soybean-water ratio are the optimum soaking technology parameters for producing Guizhou Dafang hand-tore tofu.

关 键 词：手撕豆腐 大豆 浸泡工艺 豆浆 大方 贵州 

分 类 号：S377[农业科学—农产品加工]