[1]兰静,赵琳,郭燕枝,等.传统大豆加工制品对大豆原料品质的要求[J].大豆科学,2015,34(04):731-735.[doi:10.11861/j.issn.1000-9841.2015.04.0731]
　LAN Jing,ZHAO Lin,GUO Yan-zhi,et al.Summary on Quality Requirement of Soybean Material in Traditional Soybean Products[J].Soybean Science,2015,34(04):731-735.[doi:10.11861/j.issn.1000-9841.2015.04.0731]
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传统大豆加工制品对大豆原料品质的要求

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第34卷 期数: 2015年04期 页码: 731-735 栏目: 出版日期: 2015-08-25
Title:
Summary on Quality Requirement of Soybean Material in Traditional Soybean Products
作者:
兰静1; 赵琳1; 郭燕枝2; 张瑞英1
1.黑龙江省农业科学院 农产品质量安全研究所/农业部农产品质量安全风险评估实验室（哈尔滨）,黑龙江 哈尔滨 150086；
2.农业部食品与营养发展研究所，北京 100081
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
关键词:
传统大豆制品; 大豆原料; 品质
Keywords:
Traditional soybean products;  Soybean materials;  Quality;  Research advances
DOI:
10.11861/j.issn.1000-9841.2015.04.0731
文献标志码:
A
摘要:
传统大豆制品在我国具有悠久的历史和广大的市场。大豆原料的品质对传统大豆制品的生产和销售等有较大的影响。因采用加工工艺和产品的不同，传统大豆制品对大豆品质要求也不尽相同，例如豆腐用大豆要求籽粒饱满、蛋白质含量高、亚基11S/7S含量低；豆浆用大豆要求外观品质好、蛋白质和水苏糖含量高、亚麻酸、油酸和亚油酸含量要低；菜用大豆应选择蔗糖、天门冬氨酸与谷氨酸含量高的品种；豆芽用大豆需选择小粒、发芽率高、脂肪含量低、蛋白质和碳水化合物含量高的大豆品种；豆豉和纳豆用大豆要求籽粒吸水和保水能力强、蒸煮特性好的品种；酱油用大豆应选择不饱和脂肪酸、糖分、球蛋白及脂肪含量较高的品种等。本文对国内外大豆加工制品对大豆原料品质要求的相关研究结果进行了综述，旨在为大豆品质育种以及大豆加工制品适宜材料的选择提供理论基础。
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.

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备注/Memo

基金项目：国家粮油作物产品质量安全风险评估项目（GJFP 201500703）。

第一作者简介：兰静（1968-），女，研究员，主要从事农产品质量安全评价。E-mail:15004681709@163.com。
通讯作者：张瑞英（1963-），女，研究员，主要从事生物技术及农产品质量安全评价。E-mal:zhruiying@163.com。

更新日期/Last Update: 2015-09-01