黑龙江省主栽大豆品种内酯豆腐加工特性的相关性分析  

Correlation Analysis on the Processing Characteristics of Lactone Tofu of the Main Soybean Cultivar in Heilongjiang Province

作　　者：赵贵兴[1] 毕伟伟 夏晓雨 季妮娜[1] 张星宇 李进荣[1] ZHAO Guixing;BI Weiwei;XIA Xiaoyu;JI Nina;ZHANG Xingyu;LI Jinrong(Soybean Research Institute of Heilongjiang Academy of Agricultural Sciences,Harbin 150086;College of Life Sciences,YulinUniversity,Yulin719000)

机构地区：[1]黑龙江省农业科学院大豆研究所,哈尔滨150086 [2]榆林学院生命科学学院,榆林719000

出　　处：《食品工业》2022年第11期299-304,共6页The Food Industry

基　　金：“农业科技创新跨越工程”农产品加工与质量安全技术创新与应用专项(HNK2019CX19-09),“院成果转化中试熟化项目”核桃味豆基酸奶型固体饮料的研究与开发。

摘　　要：豆腐品质不仅与生产工艺相关,而且与大豆原料品种关系紧密。选取黑龙江省20个主栽大豆品种,利用前期试验获得最佳工艺进行内酯豆腐试验,比较不同品种籽粒蛋白质含量、脂肪含量与豆腐的相关性,利用质构仪对豆腐的凝胶硬度和质构特性进行检测,对内酯豆腐的持水率、感官进行评定。通过相关性分析、聚类分析选择出适合加工内酯豆腐的大豆品种。结果表明,大豆籽粒的百粒重、硬度、胶着性、咀嚼性、回复性对豆腐的整体品质影响大,试验品种中最适合内酯豆腐加工的大豆品种为中龙608和黑河53。The quality of tofu was not only related to the production process, but also closely related to the variety of soybean raw materials. About 20 main soybean varieties in Heilongjiang Province were selected, and the lactone tofu experiment was carried out by using the best technology obtained from previous experiments. The correlation between the protein content and fat content of different varieties and the tofu was compared. The hardness and texture properties were tested, and the water retention and sensory perception of lactone tofu were evaluated. The soybean varieties suitable for processing lactone tofu were selected through correlation analysis and cluster analysis. The results showed that the 100-kernel weight, hardness,cohesiveness, chewiness and recovery of soybean kernels had a great influence on the overall quality of tofu. Among the experimental varieties, the most suitable soybean varieties for lactone tofu processing were Zhonglong 608 and Heihe 53.

关 键 词：主栽大豆品种 内酯豆腐 质构特性 蛋白质 凝胶硬度 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]