Effects of Different Preparation of Soymilk on the Quality of Tofu(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2011年05期

Page:

838-842

Research Field:

Publishing date:

Info

Title:

Effects of Different Preparation of Soymilk on the Quality of Tofu

Author(s):

CHEN Yang¹; LIN Zui-qi²; XU Li²; GUO Shun-tang¹

1.College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083;

2.Kangdeli Mechanical Equipment Manufacturing Co.,Ltd,Beijing 100074,China

Keywords:

Tofu; Preparation of soymilk; Quality; Sensory

PACS:

TS201.1

DOI:

10.11861/j.issn.1000-9841.2011.05.0838

Abstract:

In this research the yield,moisture content,water retention,texture and sensory properties of different tofu were compared with regard to 3 kinds of soymilk preparation methods in laboratory and pilot plant.The results showed that the yield,moisture content and water retention of tofu made by cooked slurry respectively increased by 12% and 7%,6% and 7%,13% and 5% than uncooked slurry and hot water mixed slurry.The breaking stress,adhesiveness and chewiness of tofu made by uncooked slurry were higher than the other two slurries.Tofu made by cooked slurry obtained a higher sensory evaluation.Tofu made by different preparation of soymilk were significantly different in physical properties.Effect of different preparation of soymilk on the quality of tofu had the same results basically both in laboratory and factory experiments.

References:

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