Abstract:

The effect of final temperature(4℃、6℃、8℃) on the vacuum cooling performances of tofu was studied, including the cooling rate, weight loss and typical property changes (protein, water binding capacity, pH value, hardness, colour and luster) during the storage period of a week at 4℃. The results indicat that effects of final temperature on cooling rate and weight loss were not significant. However, the different final temperature(4℃、6℃、8℃) on the vacuum cooling performances for the quality of tofu（protein, water binding capacity, pH value, hardness, colour and luster） had significant influence. The conclusion was drawn that 4℃ is considered as the best final temperature for tofu ,which can be stored with 4℃ for five days without significant quality change.