我国东北大豆品种与豆腐加工特性分析

东北是我国重要的大豆产区，但该地区大豆品种丰富多样，为明确该如何选择该区的大豆食品加工原料和 育种目标，本研究选取32 个东北大豆品种，对各品种的籽粒粗蛋白、脂肪、钙、磷含量和豆乳可溶性蛋白质量浓 度等理化指标及加工制豆腐的得率、保水性、含水量、质构等指标进行了分析。研究发现，当大豆品种具有较高 的豆乳可溶性蛋白质量浓度（大于26 mg/mL）、脂肪含量（18～22 g/100 g）、钙含量（大于200 mg/100 g）和磷 含量（大于700 mg/100 g）时，可加工出得率较高、质地较软的豆腐产品；反之亦然。说明大豆理化成分含量，特 别是可溶性蛋白质量浓度（豆乳）和磷含量对豆腐品质具有重要影响作用。

Physicochemical Properties of Soybean Varieties from Northeast China and Processing Properties of Corresponding Tofu Products

Northeast China, an important soybean-producing region in the country, produces a wide range of soybean varieties. In order to establish criteria to select suitable soybean varieties for food processing and to breed new varieties, 32 soybean varieties from the northeast part of China were investigated in the present study. The contents of crude protein, fat, calcium, phosphorus and soluble protein in each variety were analyzed. In addition, the yield, water-holding capacity, water content and texture properties of tofu produced from each variety were tested. The results indicated that softer tofu was produced with a higher yield from soybean varieties with higher soluble protein content of soybean milk (> 26 mg/mL), fat (18–22 g/100 g), calcium (> 200 mg/100 g) and phosphorus (> 700 mg/100 g), and vice versa. This illustrated that the physiochemical composition of soybean, especially soluble protein and phosphorus, could make critical contributions to tofu quality.