两种工艺生产豆腐的营养成分与品质特性的关系

本研究以12 个大豆品种为原料，分别采用生浆工艺和熟浆工艺制作豆腐，并测定豆腐中的蛋白质及其组分含量、脂肪含量，同时分析豆腐的得率、保水性、色度以及质构特性。在对上述实验结果进行分析整理之后，通过显著性分析得到在豆腐生产过程中，熟浆工艺相比于生浆工艺更具有一定优势的结论，熟浆工艺不仅能够很好地保留大豆中的营养成分，还对豆腐的得率及品质特性有较好的提升。

Relationship between Nutritional Components and Texture Profile of Tofu from Two Preparation Methods

Tofu was made from 12 soybean varieties by two different methods including squeezing homogenates before
heating (method 1) and squeezing after heating raw soymilk with okara (method 2). The contents of total protein, protein
subunits and total lipid, tofu yield, color and texture profile of the prepared samples were determined. The results showed
that the contents of protein and lipid, and tofu yield were significantly different (P < 0.05) between the two preparation
methods, and our analysis implied that method 2 was advantageous over method 1 in terms of nutritional preservation, tofu
yield and tofu quality.