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以全国不同地区的67个大豆品种为原料,研究了不同品种豆乳的凝聚特性,并分析了大豆理化成分与豆乳的凝聚特性之间的关系。结果表明:豆乳的氯化钙凝聚特性受大豆中多种化学组分的影响。可溶性蛋白、P、豆乳总固形物含量越高的品种,凝固速度越慢,凝乳所需要的Ca2+浓度也越高;蛋白质组成中11S/7S比值越大,豆乳凝固越早,凝乳也越快;滴定酸度与豆乳完全凝固所需的Ca2+浓度呈显著正相关(r=0.279,P<0.05),与豆乳上清液中不沉淀的蛋白含量呈显著负相关(r=-0.253,P<0.05);脂肪、百粒重等在豆乳凝乳过程中作用不明显。上述结果随大豆品种不同而有所差异。
Using 67 soybean varieties in different regions of China as raw materials, the cohesive properties of different varieties of soymilk were studied. The relationship between the physicochemical properties of soybean and the cohesive properties of soymilk was also analyzed. The results show that: the coagulation characteristics of soybean milk calcium chloride by a variety of chemical components. Soluble protein, P, Soybean milk total solids content of the higher varieties, the slower the solidification rate, curd required Ca2 + concentration higher; protein composition, the greater the 11S / 7S ratio, the sooner the milk coagulation, curd also (R = 0.279, P <0.05). There was a significant negative correlation between titration acidity and the content of non-precipitated protein in soymilk supernatant (r = -0.253, P < 0.05); fat, one hundred weight and so on in the milk curd process is not obvious. The above results vary with the soybean varieties.