| A abundant resources of soybean varieties provides a broad range of materials for the processing of the traditional soy products in china.Tofu is an important traditional soy foods, nutrition and health care of high value, its unique flavor by the consumer's favorite. However, it is not targeted specifically for tofu in China's soybean production use.Becauseof the nutritional function of bean dregs and bean dregs lack a comprehensive understanding of the development of processed products, the sleep of soybean processed products is increasing, China's annual soybean residue staggering waste, not only a waste of resources and pollution on the environment. In this paper, it is mainly cultivated in Henan soybean varieties, the main effects of different soybean varieties and the relationship between the quality of tofu. Bean dregs of the effects of flour quality research and two types of soybean dregs flour products on thebasis, the optimization of the process. Come to the following major conclusions:1.Among 11 soybean varieties chosen, soybean 1000-grain weight and protein, water-soluble protein, fat, phytic acid, ash, 7S, 11S, 11S/7S parameters, such as greater differences exist between different soybean varieties. The water-holding capacity, dry bean curd yield, as well as the wet there is a big difference in yield. Whether North Tofu or South Tofu, there was positively correlated betwween soybean yield and protein or water-soluble protein content of soybean, was a negative correlation between,wet bean curd and water-soluble protein content of soybean, was a positive correlation between phytic acid content, 11S/7S and soybean water-holding capacity , was a significant positive correlation between 11S content as well as 11S/7S and yield of tofu.2.Texture characteristics of tofu is close toraw materials soybean. On the 11 varieties soybeans chosen , it was a positive correlation between hardness, gumminess and protein.It was a negative correlation between chewness and protein content of soybean.3.Through the cluster analysis on the quality characteristics of tofu,the 11 varieties of soybean were divided into three categories, the first category, including Zheng 0175,Zheng 9805 and Zheng97196, the tofu-type soybean varieties the rate of water-holding capacity and texture properties than the poor.The second category is Zheng 9525, Zheng 94059,and Zheng 0102, the strain produced tofu, bean curd yield, water-holding capacity and texture properties are the best. The third category includes Zhengyin Candida, Yu soybean 29, Zheng 92116, Zheng 98120-5, Zheng 0620-2,the five varieties of soy bean production yield, water-holding capacity and texture properties are in the middle level.4.Add a certain amount of soybean residue can improve the rheological characteristics of the flour. To the chosen flour, the consistency, formation time, stability time and silty index fist increased then decreased. Adding 7.5 % bean dregs all of these indicators are the highest value and weakening level got to the lowest degree. Stretching energy, extension resistance, the maximum extension resistance, the draw ratio and the maximum draw ratio increased along with the amount of bean dregs. The degree of extensibility decreasd with the increasing addition of bean dregs. In other words, the quality of filour was also improved with the increase in the level of bean.5.Through the experiment, bean dregs noodles reached the optimum conditions are as follows: 16% of its adding bean dregs, xanthan gum its adding 0.20 percent, its adding sodium polyphosphate 0.05%, CSL-SSL its adding 0.28%. Bean biscuits the best conditions were as follows: bean dregs addition 31.75%, the best ratio between oil and sugar 1︰1.35, the best ratio between amount of oil and sugar and total amountof flour and bean dregs 1︰1.0.
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