摘要
采用全国各地的２６１ 个大豆品种为材料，研究豆乳和豆腐加工过程中营养成分利用和损失的品种间差异，结果表明豆乳和豆腐加工过程中每１００ｇ 干籽粒平均生产干豆乳７１．９２ｇ，其中蛋白质、油分、糖类产量分别为３７．２０ｇ、１６．２２ｇ、１３．２５ｇ；生产干豆腐 ５１．８０ｇ，其中蛋白质、油分、糖类产量分别为 ２３．９４ｇ、１２．７３ｇ、１０．０３ｇ；损失豆渣干物质２５．７６ｇ，其中蛋白质、油分、糖类损失率分别为１５．３１％ 、１３．１３％ 、５１．２４％ ；损失乳清干物质２０．１２ｇ，其中蛋白质、油分、糖类损失率分别为２９．７２％ 、１８．５５％ 、１１．０１％ 。营养成分利用性状和损失性状在品种间的差异均达到极显著水平，变异系数都较大，从中筛选出一批优异种质。
A sample of 261 soybean varieties was used to study the variation of utilization of nutrients during soymilk and tofu processing. The average dried soymilk from 100g dried seeds was 71.92g, in which the average protein was 37.20g, average oil 16.22g, average carboydrate 13.25g; and the average dried tofu was 51.80g, in which the average protein 23.94g , average oil 12.73g,average carbohydrate 10.03g; and the average dried residue 25.76g , in which the average rate of protein in residue being 15.31%, that of oil 13.13% , that of carbohydrate 51.24%; the average dried inagglutination was 20.12g, in which the rate of protein in inagglutination being 29.72%, that of oil 18.55%, that of carbohydrate 11.01%. There observed singificant variation among varieties for all the traits of utilization and disuse of nutrients. The superior genotypyes of the major traits were screened out for breeding program in soymilk and tofu manufacturing.
出处
《大豆科学》
CAS
CSCD
北大核心
1999年第3期199-206,共8页
Soybean Science
基金
国家自然科学基金
江苏省科学基金
关键词
大豆品种
豆乳
豆腐
营养成分
加工
Soybean varieties
Soymilk
Tofu
Genotypic variation
