Establishment Of Tofu Physical Property Evaluation Model And Sensory Quality Optimization

Tofu is a traditional soybean product with excellent quality and a healthy food containing a variety of functional ingredients.It is widely distributed in Asian countries and is increasingly consumed in people's daily life.With the economic development and people's emphasis on health,the trend of large-scale,standardized and factory production of tofu is becoming more and more obvious,so the quality of tofu needs to be improved from all aspects.At the same time,there is no unified standard for the evaluation of tofu quality,which is bound to hinder tofu research and large-scale factory production.In view of the above problems,the main research contents of this paper are as follows:1.The parameters of tofu texture test were optimized and the quality evaluation model was established.By changing the parameter settings of TPA test and puncture test of tofu,it was found that the test direction had obvious influence on TPA test result of tofu,but had no influence on puncture test.The test speed had significant effect on both methods.In addition,the higher the compression ratio in TAP test,the higher the test value of tofu's hardness,chewability and adhesion.After preliminary optimization,the suggested parameters for qualitative and structural testing were set as follows:TPA test adopted parallel direction,35%compression ratio,1 mm/s test speed,and 3 s pause time;Parallel direction and 0.8mm/s test speed were adopted for puncture test.On this basis,16 kinds of tofu in the market were tested for texture and sensory evaluation,and the correlation was analyzed.Through BP neural network,a set of tofu sensory index prediction system was successfully established,and an evaluation model of tofu texture and sensory quality was established.2.To explore the effects of Ca²⁺?Mg²⁺and Na⁺contents in water on the quality of tofu,and to optimize the overall sensory acceptability of tofu through the three-factor and three-level response surface test.The test result is:Ca²⁺?Mg²⁺?Na⁺can significantly change the texture and sensory quality of tofu.the best respective addition amount is:20 mg/L?4 mg/L and 15 mg/L,by the test of Box-Benhnken response surface optimization,the best overall acceptability of sensory ion ratio combination is:the Ca²⁺33.5 mg/L,Mg²⁺8.0 mg/L,Na⁺10.8 mg/L.In this condition,overall acceptability of the tofu t can achieve the maximum value of 7.1±0.4.3.The effects of protein,fat and water on the quality of tofu were studied by detecting the main components of soybean.The results showed that the protein content ranged from 34.85%to 41.41%,the fat content ranged from 17.34%to 19.26%,and the water content ranged from 8.56%to 11.49%.Different components are correlated with the texture and sensory indexes of many tofu,so the selection of soybean in tofu production is crucial.According to the preliminary results of this study,the optimal soybean components for making tofu ranged from 38.7%to 41.4%in protein and 17.5%in fat.4.Taking CaSO₄,MgCl₂,glucolactone as tofu coagulants respectively,the influence of types of coagulants and the amount of additives on the quality of bean curd was explored.As for the types of coagulants,the overall acceptability of sensory is:CaSO₄>glucolactone>MgCl₂,and with the increase of the amount of coagulant,the quality of tofu will first increase and then decrease.And through the compound of CaSO₄,and glucolactone,it is determined that the best proportion of two kinds of coagulants is between 50%:50%-70%:30%.At this condition,the quality of tofu is better.