豆腐生产过程中微量元素硒分布特性研究

为确定以不同硒含量的大豆为原料生产豆腐过程中硒分布特性,用石墨炉原子吸收分光光度法对该过程中各种产物的硒含量进行了分析研究。结果表明,以硒含量分别为0.692、2.561、2.801 mg/kg的大豆为原料生产得到的豆腐、黄浆水、豆渣的硒含量分别为:0.089、0.250、0.138 mg/kg,0.462、0.760、0.507 mg/kg和0.532、0.764、0.524 mg/kg。豆腐生产过程中,以低硒大豆为原料生产豆腐,硒总回收率为75.59%;采用富硒大豆为原料生产,硒的回收率分别达到87.37%、87.20%;生产过程中豆腐、黄浆水和豆渣中硒含量占总回收硒的比率分别为39.01%～49.97%、23.92%～29.89%、26.11%～30.92%。

A Research for Distributed Characteristic of Microelement Selenium in Bean Curd Production Process

To determine the selenium distributed characteristic in bean curd production process by soybean as the material,the content of selenium in products from this prosess was determined and studied.The results show that the selenium content in the bean curd,the yellow starch,the bean waste from selenium content 0.692,2.561,2.801 mg/kg soybeanis : 0.089,0.250,0.138 mg/kg;0.462,0.760,0.507 mg/kg;0.532,0.764,0.524 mg/kg respectively.In the bean curd production process,bean curd by low selenium soybean as the material,the selenium total returns-ratio is 75.59%,the rich selenium soybean as the material,the selenium returns-ratio achieved 87.37%,87.20%respectively.The selenium content in bean curd,the yellow starch and the bean waste occupies always recycles selenium ratio is 39.01% ~ 49.97%,23.92% ~ 29.89%,26.11 % ~ 30.92% respectively.