中国粮油学报
中國糧油學報
중국량유학보
JOURNAL OF THE CHINESE CEREALS AND OILS ASSOCIATION
2015年
6期
10-14
,共5页
大豆品种%腐竹%品质%机械性能
大豆品種%腐竹%品質%機械性能
대두품충%부죽%품질%궤계성능
soybean varieties%yuba%quality%mechanical properties
选取5个大豆品种，通过测定大豆化学组成及其制成腐竹的品质指标，采用相关性分析的方法，全面探究了不同品种大豆化学组成对腐竹成膜速度、机械性能等方面的影响。结果表明：大豆蛋白质含量与腐竹中蛋白质含量、色度 a*呈显著正相关（分别为 r ＝0.867、r ＝0.926），与腐竹硬度达到极显著正相关（r ＝0.971）；大豆中脂肪含量与腐竹脂肪含量呈显著正相关（r ＝0.908）与腐竹黄度 b*达到显著负相关（r ＝-0.956）；大豆中蛋白脂肪比与腐竹黄度 b*达到极显著正相关（r ＝0.986），与腐竹的硬度以及腐竹蛋白质、脂肪含量均达到显著相关（r 分别为0.916、0.887、-0.730）。另外，大豆蛋白质含量对腐竹的成膜速度的影响大于脂类物质对成膜速度的影响。天隆2号腐竹品质最佳，且蛋白脂肪比为1.35左右的大豆更适合制作腐竹。
選取5箇大豆品種，通過測定大豆化學組成及其製成腐竹的品質指標，採用相關性分析的方法，全麵探究瞭不同品種大豆化學組成對腐竹成膜速度、機械性能等方麵的影響。結果錶明：大豆蛋白質含量與腐竹中蛋白質含量、色度 a*呈顯著正相關（分彆為 r ＝0.867、r ＝0.926），與腐竹硬度達到極顯著正相關（r ＝0.971）；大豆中脂肪含量與腐竹脂肪含量呈顯著正相關（r ＝0.908）與腐竹黃度 b*達到顯著負相關（r ＝-0.956）；大豆中蛋白脂肪比與腐竹黃度 b*達到極顯著正相關（r ＝0.986），與腐竹的硬度以及腐竹蛋白質、脂肪含量均達到顯著相關（r 分彆為0.916、0.887、-0.730）。另外，大豆蛋白質含量對腐竹的成膜速度的影響大于脂類物質對成膜速度的影響。天隆2號腐竹品質最佳，且蛋白脂肪比為1.35左右的大豆更適閤製作腐竹。
선취5개대두품충，통과측정대두화학조성급기제성부죽적품질지표，채용상관성분석적방법，전면탐구료불동품충대두화학조성대부죽성막속도、궤계성능등방면적영향。결과표명：대두단백질함량여부죽중단백질함량、색도 a*정현저정상관（분별위 r ＝0.867、r ＝0.926），여부죽경도체도겁현저정상관（r ＝0.971）；대두중지방함량여부죽지방함량정현저정상관（r ＝0.908）여부죽황도 b*체도현저부상관（r ＝-0.956）；대두중단백지방비여부죽황도 b*체도겁현저정상관（r ＝0.986），여부죽적경도이급부죽단백질、지방함량균체도현저상관（r 분별위0.916、0.887、-0.730）。령외，대두단백질함량대부죽적성막속도적영향대우지류물질대성막속도적영향。천륭2호부죽품질최가，차단백지방비위1.35좌우적대두경괄합제작부죽。
Five different kinds of soybean were selected,and the chemical composition and quality indicators of yuba were determined.The relations between the chemical composition and filming speed or mechanical properties were investigated thoroughly by meaning of correlation analysis.The results indicated that the content of soybean pro-tein was positively correlated with the content of Yuba protein or chroma a* (r =0.867 and r =0.926),and it showed significant positively correlatation between the content of soybean protein and hardness of yuba(r =0.971). Besides,the content soybean fat was positively correlated with the fat content of products(r =0.908),and negatively correlated with b* (r = -0.956).The ratio of protein /fat in soybean showed significant correlations with b*(r =0.986),hardness,protein content or fat content of yuba with r =0.916,0.887 and -0.730 respectively.In ad-dition,the content of soybean protein played a dominate role in film -forming speed instead of fat.Tianlong 2 was the best material of five selected soybean samples to make yuba and the soybean with the ratio of protein /fat of 1.35 was better in forming yuba.
