大豆品种对卤水豆腐和内酯豆腐加工特性的影响

Effect of Soybean Cultivars on the Processing Characteristics of Brine Tofu and Lactone Tofu

摘要:

以中黄13、小金黄、黑豆一号、东农53、五河野生大豆（新、陈）等不同品种的豆子为原料，根据卤水豆腐和内酯豆腐制作的基本工艺加工豆腐，以盐卤和葡萄糖酸-δ-内酯为凝固剂，利用感官评分、TPA质构分析、产率和营养素等指标，分析不同品种大豆对卤水豆腐和内酯豆腐加工特性的影响。结果表明，不同种类豆子加工两种豆腐的感官评分和质构分析结果差异均达极显著水平（p<0.01），其中中黄13、小金黄、黑豆一号的感官评分和质构结果较高；五河野生大豆的卤水豆腐结构较为松散，而五河野生大豆（陈）内酯豆腐不能成型；结合产率、蛋白质和脂肪含量，综合分析得出小金黄、中黄13、黑豆一号这三个品种比较适合加工卤水豆腐；小金黄和黑豆一号比较适合加工内酯豆腐。

Abstract:

Zhonghuang 13, Xiaojinhuang, Black soybean 1, Dongnong 53, and Wuhe wild soybean (new and old) were used as raw materials, and brine and glucono-δ-lactone were used as coagulants to prepare brine tofu and lactone tofu following basic procedures. Texture property analysis (TPA), sensory evaluation, yield, and nutrients of tofu were determined to analyze the effect of soybean cultivars on the processing characteristics of the two types of tofu. The results showed extremely significant differences (p< 0.01) in the sensory score and TPA results of the two types of tofu prepared from different soybean cultivars. Among them, Zhonghuang 13, Xiaojinhuang, and Black bean 1 showed higher sensory scores and better TPA results. Brine tofu prepared from Wuhe wild soybeans had a loose texture, and curd could not be formed from Wuhe wild soybean (old). In comprehensive analysis based on yield as well as protein and fat content, Xiaojinhuang, Zhonghuang 13, and Black soybean 1 were suitable for the preparation of brine tofu; Xiaojinhuang and Black soybean 1 were also suitable for the preparation of lactone tofu.