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1、现代食品科技ModernFoodScienceandTechnology2016,Vol.32,No.7大豆品种对卤水豆腐和内酯豆腐加工特性的影响12111杨剑婷,李孟良,徐晴,胡象方,张冬冬(1.安徽科技学院食品药品学院,安徽凤阳233100)(2.安徽科技学院农学院,安徽凤阳233100)摘要:以中黄13、小金黄、黑豆一号、东农53、五河野生大豆(新、陈)等不同品种的豆子为原料,根据卤水豆腐和内酯豆腐制作的基本工艺加工豆腐,以盐卤和葡萄糖酸-δ-内酯为凝固剂,利用感官评分、TPA质构分析、产率和营养素
2、等指标,分析不同品种大豆对卤水豆腐和内酯豆腐加工特性的影响。结果表明,不同种类豆子加工两种豆腐的感官评分和质构分析结果差异均达极显著水平(p<0.01),其中中黄13、小金黄、黑豆一号的感官评分和质构结果较高;五河野生大豆的卤水豆腐结构较为松散,而五河野生大豆(陈)内酯豆腐不能成型;结合产率、蛋白质和脂肪含量,综合分析得出小金黄、中黄13、黑豆一号这三个品种比较适合加工卤水豆腐;小金黄和黑豆一号比较适合加工内酯豆腐。关键词:大豆品种;卤水豆腐;内酯豆腐;TPA质构分析文章篇号:1673-9078(2016
3、)07-145-150DOI:10.13982/j.mfst.1673-9078.2016.7.023EffectofSoybeanCultivarsontheProcessingCharacteristicsofBrineTofuandLactoneTofu12111YANGJian-ting,LIMeng-liang,XUQing,HUXiang-fang,ZHANGDong-dong(1.SchoolofFoodandDrug,AnhuiScienceandTechnologyUniversity,
4、Fengyang233100,China)(2.AnhuiScienceandTechnologyUniversitySchoolofAgriculture,Fengyang233100,China)Abstract:Zhonghuang13,Xiaojinhuang,Blacksoybean1,Dongnong53,andWuhewildsoybean(newandold)wereusedasrawmaterials,andbrineandglucono-δ-lactonewereusedascoagu
5、lantstopreparebrinetofuandlactonetofufollowingbasicprocedures.Texturepropertyanalysis(TPA),sensoryevaluation,yield,andnutrientsoftofuweredeterminedtoanalyzetheeffectofsoybeancultivarsontheprocessingcharacteristicsofthetwotypesoftofu.Theresultsshowedextrem
6、elysignificantdifferences(p<0.01)inthesensoryscoreandTPAresultsofthetwotypesoftofupreparedfromdifferentsoybeancultivars.Amongthem,Zhonghuang13,Xiaojinhuang,andBlackbean1showedhighersensoryscoresandbetterTPAresults.BrinetofupreparedfromWuhewildsoybeanshada
7、loosetexture,andcurdcouldnotbeformedfromWuhewildsoybean(old).Incomprehensiveanalysisbasedonyieldaswellasproteinandfatcontent,Xiaojinhuang,Zhonghuang13,andBlacksoybean1weresuitableforthepreparationofbrinetofu;XiaojinhuangandBlacksoybean1werealsosuitablefor
8、thepreparationoflactonetofu.Keywords:soybeancultivars;brinetofu;lactonetofu;textureprofileanalysis[2]豆腐是人们生活中最常见的豆制品,是由大豆打豆食品以每年10%的速度递增。不同品种的大豆由浆,应用凝固剂使大豆蛋白凝固而成。豆腐是我国的于原料内在物质含量和理化性质的差异,决定了豆腐传统食品,具有极高的营养价值,其中含有丰富的优的