|Table of Contents|

Summary on Quality Requirement of Soybean Material in Traditional Soybean Products(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2015年04期
Page:
731-735
Research Field:
Publishing date:

Info

Title:
Summary on Quality Requirement of Soybean Material in Traditional Soybean Products
Author(s):
LAN Jing1 ZHAO Lin1 GUO Yan-zhi2 ZHANG Rui-ying1
1.Institute of Agricultural Products Quality and Safety of Heilongjiang Academy of Agricultural Sciences/Labaratory on Agricultural Products Quality and Risk Evaluation of Ministry of Agricuture(Harbin),Harbin 150086, China;
?2.Institute of Food and Nutrition Develoment, Ministry of Agriculture, Beijing 100081, China
Keywords:
Traditional soybean products Soybean materials Quality Research advances
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2015.04.0731
Abstract:
Traditionnal soybean products have long history and broad market in China.The quality of soybean materials have a great impact on the production and sales of traditional soybean products.Due to different soybean materials processing technologies, and traditional products types, the quality characteristics of soybean are also different.Tofu require good ground,high protein and low 11S/7S subunit varieties. Soybean milk needs good appearance,high protein and stachyose,low linolenic acid,oleic acid and linoleic acid varieties.Vegetable soybean should have good quality,high sucrose, aminosuccinic acid and glutamic acid content.Soybean sprouts require little size,high sprouting rate,low fat content and high protein and carbohydrate. Soybeans adequate for tempeh and natto production require strong water absorption and retention,good steaming and boiling properties.For soy sauce production are required high unsaturated fatty acid,suger,globullin and fat content. Research results from domestic and foreign researchers were summarized in this review.The objective is to provide theoretical basis for soybean quality breeding and variety slection of soybean products.

References:

[1]中华人民共和国农业部种植业司,农作物数据库,http://202-127-42-157(Planting division of Ministry of Agriculture of the People’s Republic of China Crop database, http://202-127-42-157)

[2]Poysa V, Woodrow L. Stability of soybean seed composition and its effect on soymilk and tofu yield and quality[J]Food Research International, 2005, 35: 337-345
[3]金骏培,盖钧镒.大豆地方品种豆腐产量、品质及有关加工性状的相关[J].中国农业科学,1996,26(2):28-33(Jin P J,Gai J Y.Correlation analysea regarding Tofu yield,quality and processing traits of soybean landraces[J]. Scientia Agricultura Sinica,1996,26(2):28-33
[4]Bhardwaj H L, Bhagsar A S, Joshi J M, et al. Yield and quality of soymilk and tofu made from soybean genotypes grown at four locations[J]. Crop Science, 1999, 39: 401-405
[5]Rajni M, Dianne T T, Perry K W Ng. Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture [J]. Food Chemistry, 2003, 82: 265-273
[6]Wang H L, Swain E W, Wolek W F. Effect of Soybean varieties on the yield and quality of Tofu[J]. Cereal Chemistry, 1983, 60(3):245-248
[7]Fukushin D. Structure of plant storage proteins and their functions[J]. Food reviews Internatioal,1991,7(3):353-379
[8]刘志胜.豆腐凝胶的研究[D].北京:中国农业大学,2000(Liu Z S. Research on tofu gel[D].Beijing: China Agricultural University, 2000.
[9]Ji M P, CaiT D, Chang K C. Tofu yield and texture properties from three soybean cultivars as affected by ratios of 7s and llS proteins[J]. Journal of Food science, 1999, 64(5):763-767
[10]Smith A K, Watanabe T, Nash A M. Tofu from Japanese and United States soybeans[J]. Food Technology, 1960,14(7):332-336
[11]钱虎君,盖钧镒,吉东风,等.干豆乳和干豆腐产量遗传的母体效应分析[J].中国农业科学,1999,32(S):31-35(Qian H J, Gai J Y, Ji D F, et al. The study on the material effect of dried soymilk yield and dried Tofu field[J]Scientia Agricultura Sinica, 1999,32(S):31-35)
[12]Saio K, Koyama E, Yamazaki S, et al. Protein-calcium-phytic acid relationships in soybean Part Ⅲ Effect of phyticacid on coagulative in tofu-making[J]Agricultural and Biological Chemistry,1969,33:36-42
[13]Lim B T, DeMan J M, DeMan L, et al.Yield and quality of Tofu as affected by soybean and soy milk characteristics, calcium sulfate coagulant[J].Food Science, 1990, 55(4):1088-1092
[14]Cai T,Chang K C. Processing effect on soybean storage proteins and their relationship with tofu quality[J]Journal of Agricultural and Food Chemistry, 1999,47: 720-727
[15]Cai T D, Chang K C, Shih M C, et al. Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties[J]. Food Research International,1997, 30: 659-668
[16]Evans D E, Tsukamoto C, Nielsen N C. A small scale method for the production of soymilk and silken tofu[J]. Crop Science, 1997,37:1463-1471
[17]Ohara T. Basie research on tofu and frozen tofu, experiments on the physical characteristics of soybean produced in(Enrei and Nakasennari), and their suitability for processing[J]. Soybean Abstracts, 1986, 9(7):1871
[18]马磊.豆奶专用大豆风味物质育种指标的创建与种质鉴定[D].北京:中国农业科学院,2012(Ma L. Breeding indexes establishment and germplasm determination for soymilk flavor quality in soybean[J]. Beijing:Chinese Academy of Agricultural Sciences, 2012)
[19]武天龙, 汤楠, 赵则胜, 等. 菜用大豆粒荚选择标准的研究[J].大豆科学, 2000, 19 (2):184-187 (Wu T L, Tang N, Zhao Z S, et al. Study on selective standard of seed pods of vegetable soybean[J]. Soybean Science, 2000, 19 (2):184-187)
[20]张秋英,李彦生,王国栋,等.菜用大豆品质及其影响因素研究进展[J].大豆科学,2010,6(29):1065-1070(Zhang Q Y, Li Y S, Wang G D, et al. Quality and factors involved in vegetable soybean production[J]. Soybean Science, 2010, 6(29):1065-1070)
[21]王丹英, 汪自强, 方勇,等菜用大豆食味品质及其与内含物关系研究[J].金华职业技术学院学报,2002(3):15-18 (Wang D Y, Wang Z Q, Fang Y, et al. Studies on the relationship between vegetable soybean eating quality and its components[J]Journal of Jinhua College of Professing and Techonology, 2002(3):15-18)
[22]Masuda R, Harada K. Enhancement of sweet components in vegetable soybean seeds: Starch degradation during cooking enhance flavor of immature seeds[C]// Lumpki n T and S Shanmugas undaram (compilers), Proceedings and Conference Information of the Second International Vegetable Soybean Conference, Tacoma, Washington, USA, 2001, 105-108
[23]徐兆生,王素,魏民,等.菜用大豆种质资源内营养品质分析[J].作物品质资源, 1995 (3):40-41. (Xu Z S,Wang S, Wei M,et al. Analysis on nutrient quality of germplasm resources for vegetable soybean[J]. Crop Resources, 1995(3):40-41)
[24]Yasuhiro Y, Tsuneya A, Toshinori A. Changes in free amino acid and kjeldahl N concentrations in seeds from vegetable-type and grain-type soybean cultivars during the cropping season[J].Journal of Agricultural Food Chemirtry, 1997,45:1720-1724
[25]肖伶俐,康玉凡,陶礼明,等.不同大豆品种芽用特性比较[J].大豆科学,2008, 27(6):23-26(Xiao L L, Kang Y F, Tao M L, et al.Comparision analysis on characteristics of soybean growing sprouts for different soybean varieties[J]. Soybean Science, 2008, 27(6):23-26)
[26]Lee J D, H wang Y H, Cho H Y, et al. Comparison of characteristics related with soybean sprouts between Glycine max and G.soja[J]Korean Journal of Crop Science,2002, 47(3):189-195
[27]李振华,罗珊,段玉,等.大豆籽粒大小差异对豆芽营养品质的影响[J]. 天津农业科学,2011,17(1):28-31,36(Li Z H, Luo S, Duan Y, et al.The influence about been seed size on nutritional quality of bean sprouts[J].Tianjin Agricultural Sciences, 2011,17(1):28-31,36)
[28]罗珊,康玉凡,濮绍京,等. 黑河地区55份大豆品种资源农艺性状和营养成分的聚类分析[J].大豆科学,2009,28(3):421-425(Luo S, Kang Y F, Pu S J, et al.Cluster analysis of agronomic characters and nutrient composition of 55 soybean accessions from Heihe area[J]. Soybean Science, 2009,28(3):421-425)
[29]刘珊珊,秦志伟,刘宏宇.大豆加工品质育种的发展状况[J]. 大豆科学,2002,21(2):138-143(Liu S S, Qin Z W, Liu H Y.Advance of soybean breeding for processing quality[J].Soybean Science, 2002,21(2):138-143)
[30]蔡位辉,赵玉莲. 豆豉的品质与大豆蒸煮的关系[J]. 中国调味品,1997(3):12-14 (Cai W H, Zhao Y L.Relationship between tempeh quality and soybean cooking[J].China Condiment, 1997(3):12-14)
[31]Bachman M S, Tamulonis J P, Nickell C D, et al.Molecular markers linked to brown stem rot resistance genes, Rbs1 and Rbs2, in soybean[J]. Crop Science, 2001,41:527-535
[32]Zhang B, Chen P, Sandra L, et al.Seed quality attributes of food-grade soybeans from the U.S. and Asia[J]. Euphytica,2010,173:387-396
[33]刘丽君,赵贵兴,高明杰,等.大豆加工品质的资源筛选和遗传改良的研究Ⅱ 豆腐、酱油、毛豆大豆加工原料的筛选[J]. 大豆科学,2004,23(3):184-187 (Liu L J, Gao M J, Wu J J, et al.Study on resource screen and inheritance improvement for processing qualities of soybean Ⅱ Screening of soybean varieties for Tofu, sauce processing and fresh soybean[J]. Soybean Science, 2004, 23(3):184-187)
[34]赵德安. 提高酱油质量 缩短发酵周期[J]. 中国调味品,2003, 1:3-8, 18. (Zhao D A.Improve the quality of soy sauce and shorten the fermentation cycle[J]. China Condiment, 2003, 1:3-8,18)

Memo

Memo:
-
Last Update: 2015-09-01