Optimization of Lemon Tofu by Response Surface Methodology
To promote the application of new natural coagulants,in the process of tofu processing,lemon juice was used as a new type of natural acid coagulant,and the response surface method was used to optimize the production process.With texture characteristics and sensory scores as evaluation indexes,single-factor tests were conducted on the ratio of material to water,the amount of lemon juice added,the temperature of coagulant added and solidification time.On this basis,Box-Behnken response surface was designed to obtain the optimal processing conditions.The results showed that under the conditions of material/water ratio 1∶10,lemon juice volume 50％,coagulant added temperature 74 ℃ and solidification time 22 min,the tofu was bright in color,with rich bean flavor,delicate taste and smooth section.Internal voids are uniform.The results provide a theoretical basis for the development of new natural organic acid coagulants application in tofu processing.
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