【作者】 刘海波； 孙冰玉； 梁艳宁； 石彦国；

【Author】 Yanguo Shi Haibo Liu Bingyu Sun Yanning Liang (School of Food Engineering,Harbin University of Commerce,Provincial Key Labs of Food Science and Engineering,Harbin Heilongjiang 150076)

【机构】 哈尔滨商业大学食品工程学院食品科学与工程省级重点实验室；

【摘要】 本文对黑龙江种植面积较大的20种大豆的蒸煮特性进行了初步研究。分析了不同品种大豆成分及蒸煮条件与硬度之间的关系。结果表明：在浸泡和蒸煮时间一定的条件下, 大豆蒸煮后硬度随 pH 值的升高而降低；不同品种大豆的成分含量差异较大,大豆的成分中灰分(r=-5．5255~*)和磷含量(r=-5．5251~*)与硬度有显著相关性,其他成分与硬度相关性不显著。更多还原

【Abstract】 The cooking characters of 20 various soybeans from Heilongjiang which were cultivated widely were studied and the relation of content,cooking condition and hardness was analysised.It was showed that when the soaking time and cooking time were fixed,hardness of cooked soy decreased with pH increasing and the difference of the content in various soybeans was large which was a significant correlation between the content of ash(r=-5.5255~*)and phosphorus(r=-5.5251~*),but there was not significant correlation between other contents and hardness.更多还原