| Soybean curd, with great benefits to human health, was enjoyed by Chinese people as a kind of traditional soybean product in China. Soybean curd, made by traditional process, couldn't meet the need of modern life in convenience and hygiene, and was hard to be industrialized. Thus, a new type soybean curd was needed, which was convenient to be eaten, transported, and industrialized. The process of instant soybean curd was studied in this paper. The main results were following:1. To increase the extraction percentage of soybean protein, the soak condition of the soybean was optimized. The better soak condition was: 0.4% NaHCO3 solution, soybean : NaHCO3 solution =1 : 2.5, 10 hours. The suitable heat treatment condition for soybean slurry was boiling 10 minutes.2. Monoglyceride, phospholipid and sucrose esters of fatty acids showed smaller counteraction than other emulsifiers. Compound emulsifiers, made by the three emulsifiers, enhanced the stability of soybean slurry.3. To obtain the better condition of soybean powder spraying, an orthogonal test was used. The results of prilling test showed that the prilling soybean powder was easier to be soluble than the non-prilling one in the same condition.4. The effect of GDL, magnesium chloride, magnesium sulfate and calcium chloride on soybean curd strength, water-holding capacity and pH was studied. Chose GDL, magnesium chloride, and calcium chloride as compound coagulants of instant soybean curd. The better concentration of each coagulant was also studied.5. Studied on the embedment of salt-coagulants. When salt-coagulants : malt dextrin was 1 : 3, the quality of instant soybean curd was better. |
