Effect of coagulation conditions on the texture properties of whole bean firm Tofu

HU Jing-xiang; WANG Jian-guang; CHENG Yu-liang; QIAN He

doi:10.13386/j.issn1002-0306.2015.19.039

HU Jing-xiang, WANG Jian-guang, CHENG Yu-liang, QIAN He. Effect of coagulation conditions on the texture properties of whole bean firm Tofu[J]. Science and Technology of Food Industry, 2015, (19): 229-232. DOI: 10.13386/j.issn1002-0306.2015.19.039

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Effect of coagulation conditions on the texture properties of whole bean firm Tofu

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Poor compactibility and texture like okara are common quality problems in the whole bean firm tofu product.In order to solve these problems,transglutaminase concentration,coagulation temperature,coagulation time and Ca SO4 concentration were studied. Through the single factors and orthogonal experiments to determine the optimum process conditions,the results showed that the whole bean firm tofu showed nice sensory quality and good compactibility under these conditions: 6U / g protein of TGase,0.3% calcium sulfate,heating soymilk at 50 ℃and keeping temperature constant for 40 minutes.

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Effect of coagulation conditions on the texture properties of whole bean firm Tofu

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