Preparation Of Chiba Tofu And Its Evaluate

As a kind of traditional food tofu has high protein content and a simple making process. But there are some problems in the manufacturing process of traditional tofu, beany flavor can’t be accepted by some people. Transgultaminase (abbreviated TG) as a kind of new food additives for protein gelation has its unique efficacy, in tofu’s production process it can be the alternatives of traditional curing agent. It can improve the gel strength and the qualities of tofu. The main raw materials and gelling agen of this study was soy protein powder and TG, respectively. After making Chiba tofu, we made a kind of high protein content and low fat snack food with Chiba tofu. It replenish traditional snack food market blank.In this paper, effect of starch, moisture, TG and plain white at different contents on the qualities of Chiba tofu has been investigated using texture analyzer and sensory evaluation. Using above experimental indexes optimized the production process. The main conclusions were as follows:(1) The content of starch, moisture, TG and plain white on the texture properties (chewiness and elasticity) of Chiba tofu has some certain influence. (2) On the basis of texture analyzer and sensory evaluation, we can know the incidence of various factors on Chiba tofu:moisture content> starch content> plain white content > TG. (3)According to the Chiba tofu’s optimal experiment, it is concluded that the best formula was:the starch content was 4.0%, the moisture content was 75%, egg white liquid content was 3.5%, the TG was 9.5U/g.In addition, drying self-making Chiba tofu at different drying methods, and studying the texture properties, sensory evaluation, electron microscopic structure and composition of the different drying method of sample were analyzed. Main conclusions were as follows: (1) Forced air drying had a higher loose brittle value than freeze drying, but chewiness had less difference. Because freeze drying made samples having good uniformity and structure loose degree, and that grid distribution was more obvious. (2) In combination with sensory evaluation, the samples making from forced air drying were more suitable for consumption. They had moderate hardness and good chewiness. Look on the appearance, the samples making from forced air drying had more complete than freeze drying, the samples making from freeze drying were more fragile and has much powder. The samples making from freeze drying were drier than making from forced air drying. (3) The style of soy protein powder particles was rich, had obvious granular, and the surface of them was smooth, After cross-linking of TG, the samples formed multidimensional network structure and had apparent honeycomb. However, the uniformity of the samples making from forced air drying was worse than freeze drying, the size of network also was nonuniform. (4) Through the determination suggest that the effect of two drying methods at the content of Chiba tofu was less difference. As the temperature was lower, the browning was lower. Based on the above, we can conclude that the forced air drying was more economical and more appropriate.