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本文以黑龙江省7个出口和计划出口的品种为材料,分析了不同品种在制成豆腐的数量(豆腐湿重,豆腐干重)和质量(色、味、蛋白质含量)上的差异,以及这种差异与品种蛋白质含量,可溶性蛋白含量、粒大小等性状的关系。结果表明蛋白含量高的品种,出豆腐多,并且豆腐的蛋白含量亦高。进一步分析还指出,可溶性蛋白含量较粗蛋白含量与豆腐数量和质量的关系更密切。种子蛋白含量和可溶性蛋白含量间虽为正相关,但未达显著(n=8,r=0.612)。通径分析更进一步表明,豆腐的数量和质量主要是受可溶性蛋白含量的影响。因此选择蛋白含量高,特别是可溶性蛋白含量高的大粒品种,可以满足豆腐产量高、质量优的需要。同时还比较了不同品种间吸水数量和速度上的差异,讨论了豆腐产品和加工工艺上各品种的不同表现。
In this paper, seven export-oriented and export-oriented varieties in Heilongjiang Province were used as materials to analyze the differences in the amounts of tofu made (tofu wet weight, tofu weight) and quality (color, taste, protein content) The relationship between species diversity and protein content, soluble protein content, grain size and other traits. The results showed that high protein content of the varieties, more tofu, and tofu protein content is also high. Further analysis also pointed out that the soluble protein content of crude protein content and the quality and quantity of tofu closer. Although there was a positive correlation between seed protein content and soluble protein content, it was not significant (n = 8, r = 0.612). Path analysis further shows that the amount and quality of tofu are mainly affected by the soluble protein content. Therefore, the selection of high protein content, especially soluble protein content of large grain varieties, to meet the high yield of tofu, excellent quality needs. At the same time, the differences in quantity and speed of water absorption among different varieties were also compared, and the different manifestations of various varieties of tofu products and processing techniques were discussed.