Research on Fermentation Technique of Pudding Tofu

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (6): 128-130.

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Research on Fermentation Technique of Pudding Tofu

LIU 恩Qi, QIAO Zhi-Hong

1.College of Food Science, Shanxi Agricultural University, Taigu 030801, China; 2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Online:2006-06-15 Published:2011-09-22

Abstract

Abstract: The test researched on a new kind of Pudding Tofu made by the fermentation of the lactic bacteria and the adding of GDL and CaCl2. This new product has a tender texture, rich nourishment, and special soybean flavor. The optimum conditions of fermentation techniques by using orthogonal design, are: fermentation temperature 40℃, fermentation time 5h, fermented with 4% inoculum size. The results showed that the optimum application parameters of the GDL and CaCl2 are 0.2% and 0.05% respectively.

Key words: lactic bacteria, fermentation, Tofu, technique

LIU 恩Qi, QIAO Zhi-Hong. Research on Fermentation Technique of Pudding Tofu[J]. FOOD SCIENCE, 2006, 27(6): 128-130.

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