不同品种大豆加工石膏豆腐的适宜性研究

摘要

Six varieties of soybeans,named as 2013 Wuhe wild soybean,2014 Wuhe wild soybean,Zhong-huang13,Xiaojinghuang,Dongnong 53 and Black soybean 1,were processed as tofu with gypsum. According to to-fu yield,sensory score,texture analysis and nutrients,the differences of quality among them were compared. The result showed,Zhonghuang 13,Xiaojinhuang and Black soybean 1 were more suitable to prepare plaster tofu.%试验选取了2013年五河野生大豆、2014年五河野生大豆、中黄13、小金黄、东农53、黑豆一号等6种大豆，通过传统的石膏豆腐加工工艺，对6种豆子进行了加工。通过对成品豆腐产率、感官评分、质构分析及营养素的测定等多个方面的比较，研究了不同品种豆腐品质的差异。结果表明，相对更加适合加工石膏豆腐的大豆品种是中黄13、小金黄及黑豆一号。