【摘要】 以南方和黄淮地区大豆地方品种为材料,研究豆腐产量、品质及有关加工性状相互间的关系。研究表明,干豆腐产量与蛋白利用率、蛋白凝固率呈显著正相关;干、湿豆腐产量与脂肪利用率呈极显著正相关,而与残渣率、渣蛋白含量和渣脂肪含量都呈负相关。逐步回归分析结果,脂肪利用率、籽粒脂肪含量、全蛋白含量和蛋白利用率高的品种干豆腐产量高;而蛋白利用率高、残渣率低、百粒重大和豆浆蛋白量高的品种可能产生较高的湿豆腐产量。6个豆腐品质成分性状间多呈显著正相关,它们与脂肪利用率、蛋白利用率和蛋白凝固率都呈显著正相关,且相关系数较大。更多还原

【Abstract】 A sample of 210 soybean landraces was used to study the correlations regarding tofu yield, quality and processing traits. Tofu yield was correlated positively with recovery of oil and that of protein, and negatively with residue rate, protein content in residue and oil content in residue. There appeared positive correlation almost between all pairs of the six quality traits except three pairs among them. And all the tofu quality traits were positively correlated with the recovery of protein and that of oil. Stepwise multiple regression analyses indicated that the dried tofu yield was related with recovery of oil, that of protein, oil content in seed, and protein content in seed; and the fresh tofu yield was related with recovery of protein, residue rate, 100-seed weight and the amount of protein in soymilk.更多还原