[1]钱虎君　盖钧镒 　喻德跃.豆乳和豆腐加工过程中滤渣方法和絮凝时间对营养成分利用的影响[J].大豆科学,2001,20(01):18-21.[doi:10.11861/j.issn.1000-9841.2001.01.0018]
　Qian HujunGai JunyiYu Dey ue.EFFECTOF DIFFERENT FILTERING METHODS AND COAGULATING TIMETREATMENTS TO UTILIZATION OFNUTRIENTS IN SOYMILK AND TOFU PROCESSING[J].Soybean Science,2001,20(01):18-21.[doi:10.11861/j.issn.1000-9841.2001.01.0018]
点击复制

豆乳和豆腐加工过程中滤渣方法和絮凝时间对营养成分利用的影响

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第20卷 期数: 2001年01期 页码: 18-21 栏目: 出版日期: 2001-02-25
Title:
EFFECTOF DIFFERENT FILTERING METHODS AND COAGULATING TIMETREATMENTS TO UTILIZATION OFNUTRIENTS IN SOYMILK AND TOFU PROCESSING
文章编号:
1000- 9841( 2001) 01- 0018- 04
作者:
钱虎君　盖钧镒 　喻德跃
南京农业大学大豆研究所农业部国家大豆改良中心,南京210095
Author(s):
Qian Hujun　Gai Junyi　Yu Dey ue
Soybean Research Institute, N anjing Agricutural University ; NationalCenter of Soybean Improvement , Ministry of Agricul ture, Nanj ing 210095
关键词:
豆乳;  豆腐; 加工技术
Keywords:
Soymilk;  Tofu;  Processing technolog y
分类号:
S565. 092
DOI:
10.11861/j.issn.1000-9841.2001.01.0018
文献标志码:
A
摘要:
以4个百粒重不同的大豆品种为供试材料,分析了不同滤渣方法、不同絮凝时间对小样品豆乳和豆腐加工过程中营养成分利用的影响。结果表明豆乳、豆腐产量在不同滤渣方法、不同絮凝时间、不同品种间均存在显著差异。70℃热浆滤渣后煮沸有利于营养成分的抽提和利用,且克服了某些煮沸时易糊化的品种渣、浆难分离的问题。絮凝时间由5分钟增加到45分钟,干豆腐产量显著增加; 但絮凝时间再由45分钟增加到105分钟时,干豆腐产量增加不显著,因此絮凝时间由传统的15分钟延长到1小时左右较为合适。
Abstract:
Four soybea n v arieties w ith dif ferent 100- seed w eigh t ( 7. 28- 30. 24g ) were used to study thetechnolog y of so ymilk and to fu processing wi th small specimen in the labo rato ry. The result s show ed thatthere were sig nificant va ria tions of the o utput and quali ty of soymilk and tofu amo ng fo ur soy bean v arieties,among th ree fil tering methods and among six time t rea tment s of coagulating. It w as observed thatfi ltering at 70℃ and coag ula ting fo r o ne hour co uld provide the best uti li zatio n of nut rient substa nces fo rsoymi lk and tofu processing.

参考文献/References:

1　武天龙,杨庆凯,孟庆喜,大豆不同品种豆腐产量和质量的研究分析, [ J]大豆科学, 1986, 5( 3): 189～ 195

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遗传变异, [ J ]南京农业大学学报, 1995, 18( 1): 5～ 9
3　盖钧镒,钱虎君,吉东风等,豆乳和豆腐加工过程中营养成分利用的品种间差异, [ J ]大豆科学, 1999, 18(3): 199～ 206
4　钱虎君, 盖钧镒,吉东风等, 干豆乳产量、品质与籽粒营养成分及其抽提率的关系, [ J ]大豆科学, 1999, 18( 2): 139～ 146
5　钱虎君, 盖钧镒,吉东风等, 干豆腐产量、品质与籽粒营养成分及其加工性状的关系, [ J ]中国粮油学报, 1999, 14( 5): 35～ 39
6　北京大学生物化学教研室编,生物化学实验指导, [M ]高等教育出版社,北京, 1984
7　马育华主编,田间试验和统计方法(第二版) , [M ]农业出版社,北京, 1988
8　Guzman, G. J. and Mu rph y, P. A. Tocoph erols of soybean seedsand soyb ean curd( t ofu) . [ J] Agri c. Food Chem. 1986, 34: 791～795
9　Lim, B. T. and Deman, J. M. Yield and quali ty of tofu as coag ulan t. [ J ] Food Sci. 1990, 55( 4): 1088～ 1092

相似文献/References:

[1]张新艳,王曙明,王谦玉,等.不同大豆品种豆乳的凝聚特性研究[J].大豆科学,2011,30(04):657.[doi:10.11861/j.issn.1000-9841.2011.04.0657]
　ZHANG Xin-yan,WANG Shu-ming,WANG Qian-yu,et al.Coacervation Property of Soymilk Made by Different Soybean Varieties[J].Soybean Science,2011,30(01):657.[doi:10.11861/j.issn.1000-9841.2011.04.0657]
[2]武亮,徐婧婷,刘贺,等.豆乳蛋白脱酰胺作用对豆乳性质的影响[J].大豆科学,2011,30(06):1005.[doi:10.11861/j.issn.1000-9841.2011.06.1005]
　WU Liang,XU Jing-ting,LIU He,et al.Effects of Soymilk Protein Deamidation on the Properties of Soymilk[J].Soybean Science,2011,30(01):1005.[doi:10.11861/j.issn.1000-9841.2011.06.1005]
[3]陈凡,马善丽,许颖,等.超高压处理对豆乳总多酚、类黄酮含量及其抗氧化性的影响[J].大豆科学,2011,30(02):310.[doi:10.11861/j.issn.1000-9841.2011.02.0310]
　CHEN Fan,MA Shan-li,XU Ying,et al.Effects of High Pressure Processing on Total Phenolic，Flavonoid Content and Antioxidant Activity of Soymilk[J].Soybean Science,2011,30(01):310.[doi:10.11861/j.issn.1000-9841.2011.02.0310]
[4]吕艳春,郭顺堂.三种方法加工的豆乳的风味特点[J].大豆科学,2010,29(03):494.[doi:10.11861/j.issn.1000-9841.2010.03.0494]
　LV Yan-chun,GUO Shun-tang.Flavor Characteristic of Soymilk Made by Three Differernt Processing Methods[J].Soybean Science,2010,29(01):494.[doi:10.11861/j.issn.1000-9841.2010.03.0494]
[5]唐璐,郭顺堂.添加CaCl2对豆乳粉溶解性的影响[J].大豆科学,2009,28(02):290.[doi:10.11861/j.issn.1000-9841.2009.02.0290]
　TANG Lu,GUO Shun-tang.Effect of Adding CaCl2on the Solubility of Soymilk Powder[J].Soybean Science,2009,28(01):290.[doi:10.11861/j.issn.1000-9841.2009.02.0290]
[6]张智维,刘玉婷,缑敬轩.四株发酵豆乳酵母菌的分离与鉴定[J].大豆科学,2007,26(05):791.[doi:10.3969/j.issn.1000-9841.2007.05.033]
　ZHANG Zhi-wei,LIU Yu-ting,GOU Jing-xuan.SEPARATION AND IDENTIFICATION OF FOUR STRAINS OF YEAST FROM FERMENTED SOYBEANMILK[J].Soybean Science,2007,26(01):791.[doi:10.3969/j.issn.1000-9841.2007.05.033]
[7]王春娥,盖钧镒.大批量小样品豆腐与豆乳得率的定量分析技术研究[J].大豆科学,2007,26(02):223.[doi:10.3969/j.issn.1000-9841.2007.02.022]
　WANG Chun-e,GAI Jun-yi.STUDY ON MEASUREMENT TECHNOLOGY OF TOFU AND SOYMILK OUTPUT FOR LARGE AMOUNT OF MINI-SPECIMEN[J].Soybean Science,2007,26(01):223.[doi:10.3969/j.issn.1000-9841.2007.02.022]
[8]胡琪,李亮亮,王睿粲,等.脱盐率对豆乳稳定性及豆乳粉冲调性的影响[J].大豆科学,2015,34(02):302.[doi:10.11861/j.issn.1000-9841.2015.02.0302]
　HU Qi,LI Liang-liang,WANG Rui-can,et al.The Influence of Desalination Rate on Stability of Soymilk and Solubility of Soymilk Powder[J].Soybean Science,2015,34(01):302.[doi:10.11861/j.issn.1000-9841.2015.02.0302]
[9]赵伟.发酵豆乳饮料的研究制[J].大豆科学,2000,19(01):80.[doi:10.11861/j.issn.1000-9841.2000.01.0080]
　Zhao Wei.STUDIES ON BEING MADE OF FERMENTATIVE SOYMILK BEVERAGE[J].Soybean Science,2000,19(01):80.[doi:10.11861/j.issn.1000-9841.2000.01.0080]
[10]钱虎君　盖钧镒　喻德跃.2 个杂交组合植株世代干豆乳产量的遗传分析[J].大豆科学,2001,20(04):241.[doi:10.11861/j.issn.1000-9841.2001.04.0241]
　Qiao Hujun Gai Junyi Yu Deyue.A STUDY ON INHERITANCEOF SOYMILK IN THE TWO CROSSES IN PLANT GENERATION[J].Soybean Science,2001,20(01):241.[doi:10.11861/j.issn.1000-9841.2001.04.0241]

备注/Memo

奖金项目: 国家自然科学基金项目( 39470433)和江苏省科学基金项目( BK95099304)

作者简介: 钱虎君( 1963- ) ,男,硕士,研究方向作物遗传育种。

更新日期/Last Update: 2016-12-28