不同大豆原料对豆清发酵液豆腐和卤水豆腐加工特性的影响
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摘要
以黑龙48、临豆10号、临豆9号、齐黄34、华豆2号及华豆10号6种不同大豆品种为原料,根据豆腐生产的基本工艺,分别以豆清发酵液、盐卤(MgCl2)作为凝固剂生产豆腐。通过感官评价、产品得率、保水性、质构特性、蛋白质、脂肪及水分含量等指标进行分析,探讨不同大豆原料对豆清发酵液豆腐和卤水豆腐加工特性的影响。研究结果表明:6种不同大豆原料所产的豆腐感官评价、产品得率、保水性、质构特性、蛋白质、水分及脂肪含量差异均达极显著水平(p <0.01)。其中华豆2号、临豆10号、临豆9号和齐黄34的豆清发酵液豆腐的得率、保水性、质构参数较高,最高为华豆2号,其得率、保水性、硬度、弹性、耐嚼性的指标分别高达176.532%、72.155%、174.482 g、0.778 mm、64.530;齐黄34、华豆2号、华豆10号、临豆10号的卤水豆腐得率、保水性、质构参数较高,最高为齐黄34,其得率、凝聚性、弹性等指标依次为188.879%、2.951、0.789 mm。综合感官评价及蛋白质等营养指标,分析得出华豆2号、临豆10号、临豆9号和齐黄34较适生产豆清发酵液豆腐,齐黄34,华豆2号、华豆10号、临豆10号较适加工卤水豆腐。
Using six different kinds of soybean varieties such as Heilong 48,Lindou 10,Lindou 9,Qihuang 34,Huadou 2 and Huadou 10 as raw materials,according to the tofu production process,tofu was produced by using soybean whey fermented liquid and salt brine (MgCl2) as coagulants.Through sensory evaluation,product yield,water-holding capacity (WHC),texture characteristics,protein,fat and moisture contents,the effects of different soybean varieties on the processing characteristics of soybean whey fermented liquid tofu and brine tofu were discussed.The results showed that the sensory evaluation,product yield,WHC,texture characteristics,protein,moisture and fat contents of the six different soybean varieties reached extremely significant levels (p < 0.01).Among them,Huadou 2,Lindou 10,Lindou 9 and Qihuang 34 had higher yield,WHC and texture parameters of soybean whey fermented liquid tofu,and the highest was Huadou 2,its yield and WHC,hardness,springiness and chewiness were as high as 176.532%,72.155%,174.482 g,0.778 mm and 64.530,respectively. The yield,WHC and texture parameters of brine tofu of Qihuang 34,Huadou 2,Huadou 10 and Lindou 10 were higher,and the highest was Qihuang 34.The yield,cohesiveness and elasticity were 188.879%,2.951,0.789 mm,respectively.Comprehensive sensory evaluation and protein another nutritional indicators,analysis showed that Huadou 2,Lindou 10,Lindou 9 and Qihuang 34 were more suitable for the production of soybean whey fermented liquid tofu. Qihuang 34,Huadou 2,Huadou 10 Lindou 10 were more suitable for processing brine tofu.
Using six different kinds of soybean varieties such as Heilong 48,Lindou 10,Lindou 9,Qihuang 34,Huadou 2 and Huadou 10 as raw materials,according to the tofu production process,tofu was produced by using soybean whey fermented liquid and salt brine (MgCl2) as coagulants.Through sensory evaluation,product yield,water-holding capacity (WHC),texture characteristics,protein,fat and moisture contents,the effects of different soybean varieties on the processing characteristics of soybean whey fermented liquid tofu and brine tofu were discussed.The results showed that the sensory evaluation,product yield,WHC,texture characteristics,protein,moisture and fat contents of the six different soybean varieties reached extremely significant levels (p < 0.01).Among them,Huadou 2,Lindou 10,Lindou 9 and Qihuang 34 had higher yield,WHC and texture parameters of soybean whey fermented liquid tofu,and the highest was Huadou 2,its yield and WHC,hardness,springiness and chewiness were as high as 176.532%,72.155%,174.482 g,0.778 mm and 64.530,respectively. The yield,WHC and texture parameters of brine tofu of Qihuang 34,Huadou 2,Huadou 10 and Lindou 10 were higher,and the highest was Qihuang 34.The yield,cohesiveness and elasticity were 188.879%,2.951,0.789 mm,respectively.Comprehensive sensory evaluation and protein another nutritional indicators,analysis showed that Huadou 2,Lindou 10,Lindou 9 and Qihuang 34 were more suitable for the production of soybean whey fermented liquid tofu. Qihuang 34,Huadou 2,Huadou 10 Lindou 10 were more suitable for processing brine tofu.
引文
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[2]闫庆双.大豆优质高产栽培技术[J].科技致富向导,2014(8):24-24.
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[5]刘莉娜.吃豆腐会影响男孩的发育吗?[J].健康,2017(8):37-37.
[6]Gil-Izquierdo A,Penalvo J L,Gil J I,et al.Soy isoflavones and cardiovascular disease epidemiological,clinical and-omics perspectives[J].Current Pharmaceutical Biotechnology,2012,13(5):624-631.
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[9]刘宇.豆制品废水中功能性成分的分离与纯化[D].郑州:河南工业大学,2015.
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[12]张莹.大豆品种对北豆腐品质的影响及其品质评价方法的研究[D].郑州:河南农业大学,2011.
[13]黄明伟.大豆品种及其组分对石膏豆腐品质的影响及原料大豆分级标准的建立[D].长春:吉林农业大学,2015.
[14]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(6):947-957.
[15]谢灵来,赵良忠,尹乐斌,等.豆清发酵液点浆工艺研究[J].食品与机械,2017,33(1):184-189,194.
[16]宋瑜.不同大豆品种蛋白质特性与北豆腐加工品质的关系研究[D].长春:吉林农业大学,2013.
[17]GB 2712-2014食品安全国家标准豆制品[S].北京:中国标准出版社,2014.
[18]M C Puppo,M C Anon.Structural properties of heat-induced soy protein gels as affected by ionic strength and p H[J].Journal of Agricultural&Food Chemistry,1998,46(9):3583-3589.
[19]Cai Tiande,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.
[20]Zhao L,Yin L,Lei Z,et al.Evaluation of quality changes of leisure dried Tofu during storage based on electronic nose[J].Nanoscience&Nanotechnology Letters,2017,9(5):705-711.
[21]谢灵来.二次浆渣共熟制浆及豆清发酵液点浆技术研究[D].邵阳:邵阳学院,2017.
[22]中华人民共和国国家卫生和计划生育委员会.GB 5009.3-2016食品中水分的测定[S].北京:中国标准出版社,2016.
[23]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.5-2016食品中蛋白质的测定[S].北京:中国标准出版社,2016.
[24]GB 5009.6-2016食品中脂肪的测定[S].北京:中国标准出版社,2016.
[25]宋莲军,张莹,赵秋艳,等.大豆品种与北豆腐得率及品质指标的关系[J].江苏农业科学,2011,39(4):321-323.
[26]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.
[27]Nkk K,Lcp S,Prudencio S H.Effect of soybean aging on the quality of soymilk,firmness of tofu and optimum coagulant concentration[J].Food Chemistry,2016,190:90-96.
[28]张玉静.不同大豆原料制作豆腐的适用性评价[D].咸阳:西北农林科技大学,2016.
[2]闫庆双.大豆优质高产栽培技术[J].科技致富向导,2014(8):24-24.
[3]Yinghui Li,Rongxia Guan,Zhangxiong Liu,et al.Genetic structure and diversity of cultivated soybean(Glycine max(L.)Merr.)landraces in China[J].Theoretical and applied genetics,2008,117(6):857-871.
[4]朱明月.利用回交导入系群体定位大豆蛋白质、脂肪含量及脂肪酸含量QTL[D].北京:中国农业科学院,2017.
[5]刘莉娜.吃豆腐会影响男孩的发育吗?[J].健康,2017(8):37-37.
[6]Gil-Izquierdo A,Penalvo J L,Gil J I,et al.Soy isoflavones and cardiovascular disease epidemiological,clinical and-omics perspectives[J].Current Pharmaceutical Biotechnology,2012,13(5):624-631.
[7]周小虎.二次浆渣共熟-豆清蛋白发酵液点浆豆干自动化生产工艺研究及工厂设计[D].邵阳:邵阳学院,2015.
[8]尹乐斌,张昌运,雷志明,等.一种用豆清发酵液点浆制备豆腐的方法:中国,106538712 A[P].2017.
[9]刘宇.豆制品废水中功能性成分的分离与纯化[D].郑州:河南工业大学,2015.
[10]Tenorio M D,Espinosa-Martos I,Rupe’rez P,et al.Soybean whey enhance mineral balance and caecal fermentation in rats[J].European Journal of Nutrition,2010(49):155-163.
[11]宋瑜.不同大豆品种蛋白质特性与北豆腐加工品质的关系研究[D].长春:吉林农业大学,2013.
[12]张莹.大豆品种对北豆腐品质的影响及其品质评价方法的研究[D].郑州:河南农业大学,2011.
[13]黄明伟.大豆品种及其组分对石膏豆腐品质的影响及原料大豆分级标准的建立[D].长春:吉林农业大学,2015.
[14]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(6):947-957.
[15]谢灵来,赵良忠,尹乐斌,等.豆清发酵液点浆工艺研究[J].食品与机械,2017,33(1):184-189,194.
[16]宋瑜.不同大豆品种蛋白质特性与北豆腐加工品质的关系研究[D].长春:吉林农业大学,2013.
[17]GB 2712-2014食品安全国家标准豆制品[S].北京:中国标准出版社,2014.
[18]M C Puppo,M C Anon.Structural properties of heat-induced soy protein gels as affected by ionic strength and p H[J].Journal of Agricultural&Food Chemistry,1998,46(9):3583-3589.
[19]Cai Tiande,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.
[20]Zhao L,Yin L,Lei Z,et al.Evaluation of quality changes of leisure dried Tofu during storage based on electronic nose[J].Nanoscience&Nanotechnology Letters,2017,9(5):705-711.
[21]谢灵来.二次浆渣共熟制浆及豆清发酵液点浆技术研究[D].邵阳:邵阳学院,2017.
[22]中华人民共和国国家卫生和计划生育委员会.GB 5009.3-2016食品中水分的测定[S].北京:中国标准出版社,2016.
[23]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.5-2016食品中蛋白质的测定[S].北京:中国标准出版社,2016.
[24]GB 5009.6-2016食品中脂肪的测定[S].北京:中国标准出版社,2016.
[25]宋莲军,张莹,赵秋艳,等.大豆品种与北豆腐得率及品质指标的关系[J].江苏农业科学,2011,39(4):321-323.
[26]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.
[27]Nkk K,Lcp S,Prudencio S H.Effect of soybean aging on the quality of soymilk,firmness of tofu and optimum coagulant concentration[J].Food Chemistry,2016,190:90-96.
[28]张玉静.不同大豆原料制作豆腐的适用性评价[D].咸阳:西北农林科技大学,2016.