[1]南喜平,刘香英,田志刚,等.大豆籽粒品质对干豆腐加工特性的影响及适用性评价[J].大豆科学,2016,35(06):947-957.[doi:10.11861/j.issn.1000-9841.2016.06.0947]
　NAN Xi-ping,LIU Xiang-ying,TIAN Zhi-gang,et al.The Effect of Soybean Quality Characteristics on Dried Tofu Processing Quality and Adaptability Evaluation[J].Soybean Science,2016,35(06):947-957.[doi:10.11861/j.issn.1000-9841.2016.06.0947]
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大豆籽粒品质对干豆腐加工特性的影响及适用性评价

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第35卷 期数: 2016年06期 页码: 947-957 栏目: 出版日期: 2016-11-20
Title:
The Effect of Soybean Quality Characteristics on Dried Tofu Processing Quality and Adaptability Evaluation
作者:
南喜平; 刘香英; 田志刚; 孟悦; 范杰英; 孙洪蕊; 李若姝; 康立宁
（吉林省农业科学院 农产品加工研究所，吉林 长春 130033）
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）
关键词:
大豆品种; 干豆腐; 质构特性; 相关性
Keywords:
Soybean varieties;  Dried tofu;  Texture properties;  Correlation
DOI:
10.11861/j.issn.1000-9841.2016.06.0947
文献标志码:
A
摘要:
选用来自黑龙江和吉林两省区的25个大豆品种（品系），进行干豆腐加工，对大豆品种原料理化指标、干豆腐品质特性指标等进行测定、分析，并对不同大豆品种的干豆腐加工适用性进行评价。结果表明：不同大豆品种理化指标及干豆腐品质指标均呈现了较大的差异。大豆品种籽粒品质指标与干豆腐品质指标之间存在复杂的相关关系，籽粒蛋白含量、水溶性蛋白含量与干豆腐品质指标存在显著或极显著正相关关系，籽粒脂肪含量、7S的含量与干豆腐品质指标呈显著或极显著负相关关系。通过基于因子分析的大豆品种加工干豆腐适用性评价，筛选出东农42、吉育204、东农48、2010-60和2003-342-24-4共5个干豆腐加工品质优良的大豆品种（品系）。
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.

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备注/Memo

基金项目：国家科技支撑计划项目（2014BAD22B01）；吉林省农业科技创新工程项目（C62150301）。

第一作者简介：南喜平（1969-），研究员，主要从事农产品加工技术研究。E-mail: xpnan001@163.com。
通讯作者：康立宁（1973-），男, 博士，研究员，主要从事粮食加工特性与品质评价技术研究。E-mail: lnkang@sina.com。

更新日期/Last Update: 2016-12-09