| Sufu is traditional fermented food and it is popular in China, it can either be eaten directly or uesd as food seasoning. Influenced by conventional sufu idea, sufu is generally believed to be complete cubes. But the sensory quality of conventional sufu is influenced by production of lots of debris during the production process. At present, after soaking soybeans, soy milk and residue are separated in sufu production at most of sufu manufacturers. The will produce many soybean dregs. If these soybean dregs are thrown directly, can create low raw material utilization ratio, a waste of resources as well as pollute the environment, etc. In addition, there are still the features which is a long fermentation period and high salt content in the existing Sufu production. It not only increase the enterprise cost, but also the consumption of sufu is limited.Therefore, in order to solve all these questions. Firstly, the study handled the sufu pehtze, and studied the shape-preserving of sufu. Then we need to have a fresh recognition of sufu by putting aside the ideas about the fixed cubes of sufu. Studied the production processes of low salt straight whole-seed paste sufu of rapid fermentation without considering its shape. The change of these indexes of whole-seed paste sufu were studied. They are helpful in controlling the mature degree of whole-seed paste sufu and the production of sufu as a theoretical reference. The main concludes of the experiment are as follows:The correlation between texture and sensory score、time of shape-preserving was got by single-factor and orthogonal experiments, and the conclusion showes that the optimal conditions of shape-preserving of sufu pehtze were:drying temperature60℃, drying time8h, drying wind speed3gear, the number of punching of6in sufu pehtze whose size is3cm x3cm x1.5cm. In these conditions, fermentation ripening sufu kept the complete cubes time is12.9h in the shaker of200r/min.The addition of water of paste sufu20%was determined in straight whole-seed paste sufu experiment firstly.Then sufu soup was optimized by single-factor and orthogonal experi-ments, and shows that the optimal component of sufu soup were:micrococcus luteus protease liquid25%, liquor6%, neutral protease0.4%, lipase0.4%. salt7%. Finally every100g sufu pehtze was added50%soup was determined,it can produced the highest-quality past sufu product.The conclusions of the chemical composition and texture changes are as follows:the protein content、the fat content and the pH value was increased and the amino acid nitrogen and the free fatty acid was decreased during processing, while the firm、consistency、 cohesiveness and index viscosity was decreased in texture index. There were significant correlation between the chemical composition and texture changes of ordinary paste sufu and whole-seed paste sufu, pearson correlation coefficient were all above0.980. Because two paste sufu soup were added protease and lipase, their fermentation period is short. For the first21days, they changed was fast. The levels of amino acid nitrogen reached ripening levels on the28days. Due to the pehtze of traditional sufu are pickled in the sufu soup, its change is big different with past sufu, and its ripening need42days. But all the index of different ripened sufu have a lot of similarity. Each physical-chemical and microbiological indicators of straight whole-seed paste sufu were according with the national standards. Compared with traditional sufu and ordinary paste sufu, the yield of whole-seed paste sufu increased by89.06%and46.29%, respectively, and the utilization of raw material increased by23.80%and23.17%, respectively. |
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