摘要
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。
Six varieties of soybeans, named as 2013 Wuhe wild soybean, 2014 Wuhe wild soybean, Zhong- huangl3, 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.
出处
《安徽科技学院学报》
2015年第3期37-41,共5页
Journal of Anhui Science and Technology University
基金
安徽省教育厅自然科学研究项目(KJ2013Z039)
安徽科技学院第十二批大学生创新课题(15XSZ110)
关键词
大豆
豆腐
石膏
质构分析
Soybean
Tofu
Plaster
Texture analysis
