In order to develop spirulina tofu,the effects of the addition of spirulina liquid,the addition of gypsum,and the soymilk brix on the quality of tofu were investigated.Using sensory evaluation,texture analysis,color determination and yield as the evaluation index,through one-way and response surface experiments,the optimal preparation conditions of spirulina tofu was obtained.Spirulina powder was dissolved with 20 times water to get spirulina pulp.The additive amounts of spirulina pulp and gypsum were 5.64％and 0.44％of soybean milk(11.78 °Brix),respectively.The highest sensory score of 91.01 was obtained for Spirulina Tofu,which has a bright green color,fine texture,uniform texture,unique flavor and high nutritional value.This study could provide an useful reference for enriching the varieties of tofu,and also explore a new way for the development and utilization of spirulina resources.
tofuspirulinasensory evaluationpreparation process
万方数据
维普
