Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of different processing conditions on gel strength of whole soybean curd[J]. Science and Technology of Food Industry, 2013, (05): 126-129. DOI: 10.13386/j.issn1002-0306.2013.05.055
Citation: Effect of different processing conditions on gel strength of whole soybean curd[J]. Science and Technology of Food Industry, 2013, (05): 126-129. DOI: 10.13386/j.issn1002-0306.2013.05.055
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Effect of different processing conditions on gel strength of whole soybean curd

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  • Weak gel strength is the common quality problems in the whole soybean curd product, heating conditions and some gelation conditions such as enzyme concentration, gelation temperature, coagulation time and NaCl concentration were studied . Heating soymilk to 90℃ for 10min resulted in the highest gel strength. Single factor and orthogonal experiments showed that the ideal tofu was obtained by heating the soymilk at 50℃ for 2h under the following optimal conditions:1.2U/mL of TG and 0.125% sodium chloride. Under these conditions, the tofu showed nice sensory quality and had more nutrition than traditional tofu.
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