关键词: 豆腐, 组织形态, 浸泡时间, 扫描电镜

Abstract: The paper describes the important effects of soaking time to soybean on utilize rate of protein and quality of Tofu. The soaking time of material soybean plays an important role in the texture and yield of Tofu. By scanning electron microscope, the morphological structure on cross section of material soybean with difference soaking time was observed. And make use of apparatus of physics property, the physics property of Tofu was measure. So we can improve the quality of Tofu by research on the right soaking time of soybean.

Key words: Tofu, tissue form, soaking time, scanning electron microscope