Effects Of Different Soybean Varieties On Yield And Quality Of Yuba

Different sources,different varieties of soybean seeds,its nutrient content,especially protein,fat,soluble sugar content varies greatly.In general,the crude protein content of soybeans is between 35% and 45%,the crude fat content is between 14% and 20%,and the soluble sugar content is between 11% and 16%.In the same production process,different sources of different varieties of beancurd sticks(yuba)made from soybean,its nutritional composition is also very different.This experiment first explored the differences in the nutrient composition of these soybean grains,analyzed in turn the total protein,crude fat,soluble sugar,and isoflavones in soybean seeds,and determined the degree of water swelling of these soybeans under the same conditions(Hereinafter referred to as the swelling coefficient)and the electrical conductivity of the soy milk produced,and then using the same kind of yuba production technology,that is,soaking in the same amount of water,temperature,the same refining,filtration process,the same boiled pulp,constant temperature uncovering method,And the use of a consistent drying temperature and time,and the whole process without any additives in the production of yuba,statistics and analysis of the relationship between the various nutrient factors and the production of bean yield and quality factors.The main findings of this experiment are as follows:(1)The quality of soybeans from different sources and different varieties varies greatly,with significant differences.In terms of total protein and crude fat and isoflavone content,northern-sourced soybean varieties showed significant differences from southern soybeans.The total protein content of southern soybean is generally higher than that of northern soybean,while the content of soybean crude fat and isoflavones is exactly the opposite.The total protein content of soybean was significantly negatively correlated with its crude fat,soluble sugar and soybean isoflavone content(r =-0.523,-0.687,-0.650,respectively),and positively correlated with the 100-grain weight of soybean grain(r = 0.449).Soybean crude fat was negatively correlated with its 100-grain weight(r=-0.372),and was not significantly related to soluble total sugar and swelling.There was a significant positive correlation between soluble total sugar and soy grain swelling(r=0.384).(2)Differences in quality between soybean cultivars of different origins lead to differences in the quality of yuba obtained.The total protein content of soybean grain was positively correlated with the total protein content in Yuba(r=0.701),and positively correlated with the yield and film formation rate of bean curd skin(r = 0.495,0.453,respectively),and was significantly negatively correlated with the crude fat of Yuba.(r=-0.905).The crude fat content of soybean was significantly negatively correlated with the total protein content in the bean curd skin(r=-0.391)and was not significantly related to the yield of bean curd skin(r=-0.066),and was significantly positively correlated with the crude fat content in the bean curd skin(r=0.516).There was no significant correlation between soybean soluble sugar and bean yield and film formation rate.The 100-grain weight of soybean was significantly negatively correlated with the cooking resistance of the bean curd skin(r=-0.541),and the protein content of soybean was positively correlated with the sensory score(r=0.442),and negatively correlated with the boiling resistance of the bean curd skin(r=-0.324).