Effects Of Soybean Varieties On The Quality Of Fermented Soybean Products

This topic in different varieties of soybean paste,sufu and fermented soymilk three bean products as the research object,the beany flavor and nutrition of sufu,bean paste,color,texture and flavor,using correlation analysis and cluster analysis methods analyzing the soybean varieties of grain quality nutritional indexes of three kinds of fermented soy,colour and lustre is quality,quality and structure characteristics,taste characteristics,the influence of such indicators explore the applicability of different soybean processing fermented soy products,for the soybean paste,sufu,fermented soymilk varieties for provide theoretical basis for screening.Trial and error:(1)Based on the detection of basic physical and chemical indexes of soybean varieties,it was found that there were great differences in the 100-grain weight,diameter,protein content,fat content and water content of different soybean varieties,and the variation range of each index content was very wide,which could be used to evaluate the applicability of fermented soybean products made from different soybean materials.There was a significant negative correlation between soybean fat content and protein content(-0.695),and a significant positive correlation between soybean 100-grain weight and soybean diameter(0.706).(2)Correlation analysis of soybean varieties and soybean paste quality showed that the protein content of soybean was significantly positively correlated with the protein content of soybean paste,significantly positively correlated with the umami taste of soybean paste(R=0.695),significantly negatively correlated with the bitter taste of soybean paste(R=-0.795),and extremely significantly negatively correlated with the astringency of soybean paste(R=-0.843).The fat content of soybean was negatively correlated with the protein content and umami value of soybean paste(R=-0.668,-0.0.746).There was a significant positive correlation between the grain moisture content of soybean and the astringency taste value of soybean paste(R=0.750).The 100 grains weight and diameter of soybean had no significant effect on the quality of soybean paste.The protein and fat content of soybean had a great effect on the quality of soybean paste.The higher the protein content and the lower the fat content,the better the quality index of soybean paste.Therefore,soybean paste processing should choose high protein content,low fat content of soybean as raw materials.(3)On different soybean paste produced by the clustering analysis found that nine soybeans of the collection in accordance with the quality can be divided into three categories,the first category includes 66 and 64,liao liao beans beans Korea bean L2,the three soybean processing of soybean paste high protein content,high freshness,an indication is low,colour and lustre is shallow,the three varieties of soybean protein content is higher,lower in fat,has high applicability bean paste processing.(4)The correlation analysis between soybean varieties and fermented soymilk quality showed that the protein content of soybean was significantly positively correlated with the protein content of fermented soymilk(R=0.832).There was a significant positive correlation with the viscosity of fermented soymilk(R=0.815)and the stability of fermented soymilk(R=0.473).There was a significant positive correlation between the moisture content of soybean seeds and the sweet taste value of fermented soymilk(R=0.818).Therefore,fermented soymilk should be processed with high protein content and low seed water content.(5)Of different soybean varieties of soymilk clustering analysis found that the selected nine varieties of fermented soymilk can be divided into three categories,the first category includes 11,Korea bean L2 Dan bean,the two soybean varieties and processing of fermented soymilk protein content is high,high stability,high viscosity,good,sweet and sour fermented soymilk quality is higher,the taste quality is best,b * smaller values of the(yellow),fermented soymilk colour and lustre is light,colour and lustre is good quality,with high applicability beany flavor.(6)The correlation analysis of soybean variety and bean curd quality showed that the protein content of soybean was significantly positively correlated with the protein content of bean curd(R=0.965),and significantly positively correlated with the yield and elasticity of fermented soymilk(R=0.761,0.748).The fat content of soybean was negatively correlated with the protein content and yield of sufu(R=-0.713,-0.721).It can be seen that the protein and fat content of soybean has a great influence on the quality of sufu.The higher the protein content of soybean is,the higher the nutritional content of sufu protein and the lower the fat content are,and the better the indexes of sufu are.Therefore,soybean raw materials with high protein content and low fat content should be selected in sufu processing.(7)Of different soybean varieties to make sufu clustering analysis found that the acquisition of nine kinds of soybean in accordance with the quality can be divided into three categories,the first category includes liao bean 66 and Korea bean L2,the processing of two soybean cultivars preserved beancurd high protein content,high yield,good quality,low astringency,good color,at the same time,the two varieties of soybean protein content were higher than 40%,fat content is lower than 20%,with higher applicability of sufu processing.