Study On The Relationship Between The Critical Point Of Coagulant Concentration Of Soybean Of Different Varieties And Filled Tofu Textural

The amount of coagulant added to soy milk is a critical factor for tofu-making;particular it affects the textural properties of tofu. The critical point of coagulant concentration(CPCC) is a character parameter of soy milk and could be used as an effective indicator of optimal coagulant concentration(OCC) for making filled tofu. In this paper, 23 different varieties of soy are used making tofu coagulant determine the optimal dosage filled with a rapid titration, and the production of filled tofu texture index measured and tofu on the market compares by analysis and comparison results are as follows:(1)CPCC value distribution :24 soybean varieties in between 8.11 ~ 14.45, there are significant differences between. Under the conditions of the production of filled CPCC tofu at a fixed concentration as compared with conditions structured packing tofu, hardness, elasticity, gumminess, chewiness like texture index of the former is significantly improved. Under the conditions of production of 15 kinds of CPCC curd filling, there are nine varieties of hardness, elasticity is higher than the commercially available lactone tofu; chewiness four varieties of higher commercial lactone tofu. Other indexes changed little.(2) soy protein content, phytic acid content because of different varieties and there is a big gap. Elastic phytate and filled tofu, resilience was a significant positive correlation coefficients were: 0.516 * 0.520 *; elastic content and phosphorus element tofu filling, bonding degree, gumminess, gumminess, chewiness, resilience was a significant positive correlation, the correlation coefficients were 0.442 ** 0.570 ** 0.543 ** 0.424 ** 0.550 **, high phosphorus content of soybean varieties to produce a texture of tofu filling indicators higher, as high levels of phosphorus Sui no fishy No. 2 beans, its hardness can reach 108 g. 11 S and filling tofu hardness was a significant positive correlation.(3) the relationship between CPCC and texture indexes: the best dosage CPCC solidification and filling tofu hardness, resilience significant positive correlation coefficient of 0.601*and 0.622*; CPCC and elastic adhesive degree, chewiness significantly positive correlation coefficient of 0.742**and 0.655**Coagulant dosage added at CPCC conditions produced the largest yield of tofu filling such as Mongolian No. 9449, in the yellow No. 34, No. 36 Suinong coagulant concentration of less than 0.25% of the conditions can not produce curd filling, and in the You can create the conditions under CPCC filled tofu, other varieties of soybean texture index at CPCC conditions improved significantly: the hardness of, for example, no fishy Sui bean curd filling the 2nd hardness from 85.379 g upgrade to 105.828g; Nenfeng 18 No. filling tofu hardness upgrade from 82.885 to 96.184; coagulant concentrations below the CPCC making use tofu filling will cause hardness, elasticity, chewing and other indicators decreased significantly, higher than CPCC making tofu filling will cause severe dehydration filled tofu prepared.(4) Between the texture index: CPCC conditions under soybean production is filled with different varieties of tofu elasticity, cohesiveness, adhesiveness, chewiness, there is a correlation between the recovery trend relational five indicators, but This trend in the high-value varieties of soybean CPCC, is particularly evident. Tofu filling quality, relevant links between indicators of its texture is extremely tight.