基于模糊感官评价的大豆品种对豆浆加工品质影响分析

以黑龙江产区6?个大豆品种为原料，测定了大豆籽粒的百粒质量和粗蛋白质、粗脂肪、钙、磷水平等理化指标以及加工制成豆浆的得率、理化品质，并基于模糊感官评价方法分析了不同品种大豆的豆浆感官品质，进一步分析了大豆籽粒与豆浆理化指标和感官品质之间的相关性。结果表明：6?个大豆品种中‘中龙606’制得的豆浆综合感官品质最佳，且具有甜度高、豆香味浓郁、色泽良好、豆腥味和涩感相对较弱的特点；在现有的品种中蛋白质量分数低于40%，且脂肪质量分数较高的品种更有利于加工高品质豆浆。

Soymilk Processing Properties of Soybean Varieties Based on Fuzzy Sensory Evaluation

Six soybean varieties from Heilongjiang province were selected to determine their own physicochemical characteristics (100-seed mass as well as protein, fat, calcium and phosphorus contents) and those of soymilk made from each of them (including yield). The sensory quality of soymilk was analyzed by fuzzy logic. Besides, the correlation between seed mass and soymilk sensory quality and soybean physicochemical indexes was analyzed. Soymilk made from ‘Zhonglong 606’ had the best sensory quality as demonstrated by its high sweetness, strong soybean-like flavor, good color, and weak beany odor and astringency. The varieties containing less than 40% protein content and higher oil content were more suitable to processing high-quality soymilk.