|Table of Contents|

The Effect of Soybean Quality Characteristics on Dried Tofu Processing Quality and Adaptability Evaluation(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2016年06期
Page:
947-957
Research Field:
Publishing date:

Info

Title:
The Effect of Soybean Quality Characteristics on Dried Tofu Processing Quality and Adaptability Evaluation
Author(s):
NAN Xi-ping;  LIU Xiang-ying;  TIAN Zhi-gang;  MENG Yue;  FAN Jie-ying;  SUN Hong-rui;  LI Ruo-shu;  KANG Li-ning
（Agricultural Products Processing Research Institution, Jilin Academy of Agricultural Sciences, Changchun 130033, China）
Keywords:
Soybean varieties;  Dried tofu;  Texture properties;  Correlation
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2016.06.0947
Abstract:
In order to study the correlation between soybean varieties quality characteristics and dried tofu processing quality, and the adaptability of different soybean varieties to dried bean curd processing, 25 soybean cultivars(lines) from Heilongjiang and Jilin were selected. Physical and chemical indicators of the raw soybean, quality characteristics of the dried tofu were measured and evaluated. The physical and chemical indexes of different soybean cultivars and dried tofu showed a great difference. The correlation analysis illustrated that the most significantly positive or significantly positive correlation were existed between protein content tofu, soluble protein content of soybean kernel and quality characteristics of dried tofu (such as protein content, moisture content, shearing force, yield of dried tofu). But there were the most significantly negative or significantly negative correlation between fat content, 11S content of soybean kernel and quality characteristics of dried tofu. It is therefore revealed that the research results could be used for industrial production of dried tofu and provide a theoretical basis for special soybean which is more suitable for producing dried tofu. The adaptability of different soybean varieties to dried tofu processing was evaluated by factor analysis, and 5 soybean varieties(lines) containing Dongnong 42, Jiyu 204, Dongnong 48, 2010-60 and 2003-342-24-4 were screened out, which were adapted to dried tofu processing.

References:

［1］中国食品工业协会豆制品专业委员会. 大豆食品分类: SB/T10687-2012［S］. 北京: 中国标准出版社, 2012: 4. (China food industry association professional committee of bean products. Classification of soy foods: SB/T10687-2012［S］. Beijing: China Standards Press, 2012: 4.)

［2］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, 29（2）: 28-33. (Jin J P, Gai J Y. Local soybean varieties of tofu output, quality and processing traits of correlation［J］. China Agricultural Science, 1996, 29（2）: 28-33.)
［3］许显滨, 陈霞, 赵乃新, 等. 大豆品种间豆腐加工特性的差异［J］. 中国油料, 1990（1）: 76-79. (Xu X B, Chen X, Zhao N X, et al. Difference of soybean tofu processing traits［J］. China Oil, 1990（1）: 76-79.)
［4］武天龙, 杨庆凯, 孟庆喜. 大豆不同品种豆腐产品的数量和质量的研究分析［J］. 大豆科学, 1986, 5(3): 189-195. (Wu T L, Yang Q K, Meng Q X. Research and analysis on the quantity and quality of bean curd products of different soybean varieties［J］. Soybean Science, 1986, 5(3): 189-195.)
［5］Min S, Yu Y, Martin S S. Effect of soybean varieties and growing locations on the physical and chemical properties of soymilk and tofu［J］. Journal of Food Science, 2005, 70(1): c8-c21.
［6］张明晶, 魏益民. 大豆品种品质性状与豆腐凝胶特性的关系［J］. 大豆科学, 2006, 25(1): 32-37. (Zhang M J, Wei Y M. The relationship between soybean quality traits and tofu gel properties［J］. Soybean Science, 2006, 25(1): 32-37.)
［7］周新安, 盖钧镒, 马育华. 大豆品种间豆腐加工特性的变异及其与贮存蛋白各组分含量的关系［J］. 大豆科学, 1992, 11(4): 283-289. (Zhou X N, Gai J Y, Ma Y H. Variation of soybean tofu processing traits and storage and each protein content of relationship［J］. Soybean Science, 1992, 11(4): 283-289.)
［8］陈学珍, 谢皓, 贾浩荣, 等. 大豆品种品质性状与豆腐产量的相关性研究［J］. 中国农学通报, 2004, 20(1):138-140, 166. (Chen X Z, Xie H, Jia H R, et al. Research on the correlation between quality traits and tofu yield of soybean varieties ［J］. Chinese Agricultural Science Bulletin,2004,20(1):138-140, 166.)
［9］程翠林, 王振宇, 石彦国, 等. 大豆蛋白亚基组成与7S/11S对豆腐品质及产率的影响［J］. 中国油脂, 2006, 31(4): 16-19. (Cheng C L, Wang Z Y, Shi Y G, et al. The effect of soybean protein subunit composition and 7S/11S on the quality and yield of bean curd［J］. China Oil, 2006, 31(4): 16-19.)
［10］黄明伟, 刘俊梅, 王玉华, 等. 大豆蛋白组分与豆腐品质特性的研究［J］. 食品工业科技, 2015, 36(13): 94-98, 102. (Huang M W, Liu J M, Wang Y H, et al. Study on soybean protein component and quality of bean curd［J］. Science and Technology of Food Industry, 2015, 36(13): 94-98, 102.)
［11］樊永华. 大豆蛋白与豆腐品质关系的研究［J］. 粮食与食品工业, 2016, 23(3): 55-57. (Fan Y H. Research on the relationship between soybean protein and bean curd quality ［J］. Cereal & Food Industry, 2016, 23(3): 55-57.)
［12］Poysa V, Woodrow L, Yu K. Effect of soy protein subunit composition on tofu quality［J］. Food Research International, 2006, 39(3):309-317.
［13］康立宁, 田志刚, 刘香英, 等. 大豆品种品质特性与组织化蛋白产品品质特性的关系研究［J］. 粮食与饲料工业, 2010, 5: 13-17. (Kang L N, Tian Z G, Liu X Y, et al. Research on the relationship between the quality characteristics of soybean varieties and the quality characteristics of textured protein products ［J］. Cereal & Feed Industry, 2010, 5: 13-17.)
［14］田志刚, 康立宁, 刘香英, 等. 基于因子分析的大豆品种豆腐加工品质综合评价［J］. 粮油加工, 2010, 10: 120-124. (Tian Z G, Kang L N, Liu X Y, et al. Based on factor analysis of soybean tofu processing quality comprehensive evaluation［J］. Cereals and Oils Processing, 2010, 10:120-124.)?
［15］刘香英, 康立宁, 田志刚, 等. 不同大豆品种加工北豆腐的适用性研究［J］. 大豆科学, 2010, 29(5): 848-852, 857. (Liu X Y, Kang L N, Tian Z G, et al. Adaptability of different soybean varieties to Bei-tofu processing ［J］. Soybean Science , 2010, 29(5): 848-852, 857.)
［16］魏亚歌, 康立宁, 张莉, 等. 大豆品种对双蛋白干酪得率和品质特性的影响［J］. 食品工业科技, 2012, 33(9): 100-103, 107. (Wei Y G, Kang L N, Zhang L, et al. Effect of soybean varieties on the yield and quality characteristics of double protein cheese ［J］. Science and Technology of Food Industry, 2012, 33(9): 100-103, 107.)
［17］刘香英, 田志刚, 康立宁. 大豆品种和凝固剂种类对豆腐保水性的影响［J］. 吉林农业科学, 2012, 37(6): 56-60. (Liu X Y, Tian Z G, Kang L N. Effect of soybean varieties and coagulant on water retention property of tofu［J］. Jilin Agricultural Sciences, 2012, 37(6): 56-60.)
［18］田志刚, 刘香英, 康立宁. 大豆品种品质与腐竹品质的关系研究［J］. 吉林农业科学, 2013, 38(3): 72-75. (Tian Z G, Liu X Y, Kang L N. Study on the relationship between the quality of soybean varieties and Yuba quality［J］. Jilin Agricultural Sciences, 2013, 38(3): 72-75.)
［19］国家质量监督检验总局、国家标准化管理委员会. 谷物与豆类千粒重的测定: GB/T 5519-2008［S］. 北京: 中国标准出版社, 2008: 4. (State Administration of Quality Supervision and Inspection, Standardization Administration of China. Measure of Grains and beans thousand seed weight: GB/T 5519-2008［S］. Beijing: China Standards Press，2008：4.?
［20］全国粮油标准化技术委员会. 粮油、油料检验水分测定法: GB/T 5497-1985［S］. 北京: 国家粮食局, 1985: 11. (The national standardization technical committee of grain and oil. Moisture measurement of Grain and oil: GB/T 5497-1985［S］. Beijing: State Grain Administration, 1985: 11.?
［21］全国粮油标准化技术委员会. 油料水分及挥发物含量测定: GB/T 14489.2-2008［S］. 北京: 国家粮食局, 1993: 6. (The national standardization technical committee of grain and oil. Fuel moisture and volatile matter content determination: GB/T 14489.2-2008［S］. Beijing: State Grain Administration, 1993：6.
［22］农业部油料及制品质量监督检验测试中心. 大豆水溶性蛋白含量的测定: NY/T 1205-2006［S］. 北京: 中华人民共和国农业部, 2006: 12. (The ministry of agriculture of oil and products of quality supervision, inspection and test center. The determination of water-soluble soybean protein: NY/T 1205-2006［S］. Beijing: Ministry of Agriculture of the People’s Republic of China, 2006: 12.
［23］全国粮油标准化技术委员会. 油料含油量测定: GB/T 14488.1-2008［S］. 北京: 国家粮食局, 1993: 6. (The national standardization technical committee of grain and oil. Fuel oil content determination: GB/T 14488.1-2008［S］. Beijing: State Grain Administration, 1993：6.)
［24］刘香英, 康立宁, 田志刚, 等. 东北大豆品种贮藏蛋白7S和11S组分及其亚基相对含量分析［J］. 大豆科学, 2009, 28(6): 985-989. (Liu X Y, Kang L N, Tian Z G, et al. 7S and 11S globulin and subunit content of soybean in Northeast China［J］. Soybean Science, 2009, 28(6): 985-989.)
［25］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(2): 720-727.
［26］中华人民共和国卫生部. 食品安全国家标准, 食品中水分的测定: GB/T5009.3-2010［S］. 北京: 中国标准出版社, 2010: 3. (The Ministry of Health of the People′s Republic of China. National food safety standard,Determination of water content in food: GB/T5009.3-2010［S］. Beijing: China Standards Press, 2010: 3.
［27］中华人民共和国卫生部. 食品安全国家标准, 食品中蛋白质的测定: GB 5009.5-2010［S］. 北京: 中国标准出版社, 2010: 6. (The Ministry of Health of the People′s Republic of China. National food safety standard,Determination of protein content in food: GB 5009.5-2010［S］. Beijing: China Standards Press, 2010: 6.
［28］中华人民共和国卫生部. 食品安全国家标准, 食品中脂肪的测定: GB/T 5009.6-2003［S］. 北京: 中国国家标准管理委员会, 2003：8. (The Ministry of Health of the People′s Republic of China. National food safety standard,Determination of fat content in food: GB/T 5009.6-2003［S］. Beijing: China′s national standard management committee, 2003:8.
［29］付佳. 矿物成分对干豆腐品质的影响［D］. 哈尔滨: 哈尔滨商业大学, 2013. (Fu Jia. Effect of mineral elements on the quality of dried bean curd［D］. Harbin: Harbin University of Commerce, 2013.)
［30］程学勋, 林洁文, 黄敏, 等. 质构仪及其在食品研究中的应用简介［J］. 广东化工, 2012, 39(9): 164-165, 146. (Cheng X X, Lin J W, Huang M, et al. The application of texture analyzer and its application in food research［J］. Guangdong Chemical Industry, 2012, 39(9): 164-165, 146.)

Memo

Memo:
-
Last Update: 2016-12-09