Study On Electrolyte Functional Water Applied In Production Of Tofu

In this study, based on the existed production process of liuweizhai brine tofu, we put the electricity functional water in soybean cleaning, soaking and brine process, respectively, to determine the optimal process parameters of each process step and optimize production parameters in the process of brine tofu. Then, the brine tofu will have the white color, delicate taste, rich in bean flavor, elastic, the improved quality and prolong the shelf life of tofu. Besides, it provides data support for electrolyzed functional water in bean products manufacturing process. The main results are as follows:1. Preparation of electrolyzed functional waterdifferent concentrations of NaCl and CaCl2 (0.5%,1%,1.5%) go through the electricity generating function of water generator as the electrolyte to produce alkaline functional water and acidic functional water in the cathode and anode. We determined the pH value of acidic electrolyzed functional water between 2.4-3.7, the concentration of effective chlorine between 37.5-78.1 mg/L, redox potential above 1000 mV and the pH value of alkaline electrolyzed functional water between 9.2-11.3, redox potentials below-800 mv.2. Optimization of pretreatment process of soybean raw materialsDifferent alkaline water made by different concentrations of NaCl and CaCl2 as electrolyte prepared is used to clean the soybean raw materials. We measure the optimal parameters of cleaning water and cleaning time through the total numbers of soybean surface bacteria:1% CaCl2 alkaline electrolyte functional water(pH value 11.2, ORP values below-800 mV), cleaning for 3min; We soak the soybean 10h with different acidity functional water. Then, we analyze the bacterial numbers of soybean surface, soybean absorption and soybean milk protein content, pH, solids content and the yield of tofu, respectively. Combined with a variety of tofu sensory evaluation, we determine the optimal parameters of the soaking process:1%CaCl2 acidic electrolyte functional water (the pH value of 2.7 and ORP value of 1160mV, ACC 72.6 mg/L).3. Acid functional water adding bittern and the optimization the process of squatting brainBased on the single factor experiment, we select different electrolyte concentration, slurry temperature and squat brain time as factors and use hardness, water and sensory as quality index to determine the best halogen point and squat brain process parameters of the electrolyte functional water tofu. The results show that: the quality constitutive properties of tofu, water holding and sensory quality was affected by the electrolyte concentration, slurry temperature and squat brain time factors. From large to small, the order is point pulp temperature> electrolyte concentration> squatting brain time. By comprehensive analysis, the best soaking process parameters were determined: 1%CaCl2 tofu acidic electrolyte functional water(pH 2.7, ORP value 1160mV, ACC value 72.6 mg/L), plasma temperature is 80 degrees centigrade, and the squat brain time is 15min. Under these conditions, tofu has good quality and flavor.4. Comparison of the quality of the electrolyzed water tofu, liuweizhai tofu and the tofu from vegetable marketThe protein content significantly (P<0.05) by comparing the electrolyte functional water tofu, liuweizhai tofu and the tofu from vegetable market, but the differences of other chemical constituents were not significant (P>0.05). The protein content of the electrolyte functional water tofu is the highest, but moisture content is the lowest. Electricity functional water tofu increased by 9.70% than liuweizhai tofu. According to the results of the above tests, compared to the other two kinds of bean curd, the electrolyte functional water tofu made by the optimized process has more delicate structure. It is soft but not loose, with appropriate hardness. It is flexible with high water holding rate.