Effect of processing technology of soybean milk on the quality of whole cotyledon tofu

To investigate the effects of processing technology of soybean milk on the quality of whole cotyledon tofu(WCT). Dehusked soybean was used as raw material,traditional processing as control,the composing component,product rate,appearance morphology,color difference and texture profiles of WCT made by the wet processing(WP)(soybean flour) and the dry processing(DP)(soybean) were comparative investigated.Data suggested that the component of WP-WCT(WPT) and DP-WCT(DPT) had no obvious difference.Compared with the traditional tofu,WPT and DPT showed a higher yield(up to 46.67%,41.23%,respectively)with the fact that the former had a higher efficiency. Appearance investigation of tofu showed that the WPT had a more stable and smoother texture than the DPT. Color investigation indicated that there was no significant difference between two WCT making processing. The hardness,springiness,cohesiveness and chewiness of WPT were higher than the DPT and its whole texture profiles were more close to the control. It was suggested the WP was more suitable than the DP to produce excellent quality WCT with a higher product rate.