Effect of Curdling Parameters on Qualities of Fermented Soy Whey Tofu
To investigate the effects of soymilk temperature at the curdling,coagulation temperature and coagula-tion time on the quality of fermented soy whey(FSW)tofu,and to improve the quality of soy whey tofu,in this study,the changes in tofu quality,soymilk coagulation process,the content of protein subunit and water distribution using mass spectrometry,SDS-PAGE and low-field NMR techniques were analyzed.The results indicated that the soymilk temperature at the curdling had no significant effect on the protein content in soymilk precipitation,but had a significant effect on the tofu quality.When the soymilk temperature at the curdling was 75 ℃,the hardness of tofu was the lowest,while its elasticity,yield,water content,water retention,sensory score,T21 fraction and relaxation time were highest.The coagulation temperature and coagulation time had a greater effect on the quality of tofu and protein content in soymilk precipitation.When the coagulation temperature and coagulation time were 75 ℃ and 20 min,respectively,the hardness of tofu was low(15.80 N),and the best elasticity,yield,water content,water retention and relaxation time of T21 were 5.15 mm,241.3％,76.36％,65.68％and 43.29 ms,respectively.Mo-reover,the protein content in soymilk precipitation of tofu quality was the highest.In conclusion,the best quality of tofu was obtained when the soymilk temperature at the curdling was 75 ℃,the coagulation temperature was 75 ℃ and the coagulation time was 20 min.
万方数据
维普
