Abstract:

In this study, we systematically investigated the effects of soybean slurry particle size, coagulant type and amount and coagulation conditions on the gel strength, hardness and springiness of white whole-soybean sufu pehtze. The best particle size was obtained through grinding whole soybeans using a colloid mill for three times. A mixture of brine and gypsum at a ratio of 5:5 was the best coagulant. The optimal coagulation conditions were established as follows: heating temperature 80 ℃, coagulant dosage 3.0% (on a dry soybean weight basis), and soluble solid content in soybean slurry 12%. Under these conditions, the sufu pehtze obtained had similar quality as traditional sufu pehtze.

Key words: white whole-soybean sufu pehtze, process condition optimization, gel strength, hardness, springiness