Abstract:
Using Soybean whey fermented liquid as a coagulant for tofu solidification process,the effects of water-to-bean mass ratio,boiling temperature,amount of soybean whey fermented and boiling time on tofu quality were studied by single factor experiments. Using tofu yield and protein content as indicators,Box-Behnken experiment combined with response surface method to establish a second-order polynomial non-linear regression equation and data model to optimize tofu technology. The results showed that the optimal processing technology condition was a water bean mass ratio of 6:1 kg/kg,cooking temperature was 105.7 ℃,cooking time was 5.8 min,and the amount of soybean whey fermented liquid was 26.3%. Under the optimal process conditions,the yield and protein content of tofu obtained from the tofu fermentation broth were up to 255% and 11.12%,respectively. At this time,the moisture content and water retention of tofu were the best,which was better than similar products on the market. The production of clear soybean whey fermented liquid tofu would provide reference value.
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