FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (6): 261-266.doi: 10.7506/spkx1002-6630-201706041

• Processing Technology • Previous Articles     Next Articles

Effects of Processing on the Quality Properties of Northern Chinese Tofu

LI Xiaoya, XU Hui, JIANG Yangjuan, HAN Cuiping,, SUN Shukun, WANG Zongying   

  1. 1. College of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. National Soybean Engineering Technology Research Center, Harbin 150030, China; 3. Suifenhe Entry-Exit Inspection and Quarantine Bureau in Heilongjiang Province, Suifenhe 157399, China
  • Online:2017-03-25 Published:2017-03-28

Abstract: In this research, three different methods namely cooking soybean slurry before filtration, cooking soybean milk after filtration of soybean slurry to remove okara and adding hot water into soybean slurry with stirring before filtration were compared in terms of tofu yield and water retention to find the best one to produce northern Chinese tofu. Furthermore, the effects of soybean-to-water ratio for grounding, curding temperature, MgCl2 dosage and curding time on the quality characteristics of tofu were examined and tofu yield and water retention were correlated with texture properties of tofu. The results showed that tofu yield and water retention obtained from the second method were significantly higher than those obtained from the other two. The optimized conditions that provided maximum tofu yield and water retention were determined as follows: soybean-to-water ratio for grounding, 1:7 (g/mL); curding temperature, 80 ℃, 0.6 mol/L MgCl2 dosage, 18 mL/L; and curding time, 20 min. The correlation analysis showed that under different processing conditions, tofu yield and water retention were correlated negatively with hardness, cohesiveness and resilience but positively with chewiness, gumminess and flexibility.

Key words: northern Chinese tofu, tofu yield, water retention, processing, texture characteristics

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