Effect Of Different Production Processes To The Active Components For Tofu Yield And Quality

In this paper, tofu was made with different production processes which one is squeezinghomogenates before heating and the other was squeezing after heating raw soymilk with okarawith twelve variety soybean.The content of the tofu total protein, the fat, the storage proteins[glycinin (11S) and β-conglycinin (7S) fractions] and the physiologically active substance (totalphenolic, total flavonoid, phytic acid and the isoflavone) were determined, for twelve varietiessoybean.Tofu yield，color and texture profiles were analysed.The relationship between the totalprotein content, the fat content,the storage proteins[glycinin(11S) and β-conglycinin(7S)fractions] and tofu quality characteristics were analysed.The relationship between thephysiologically active substance and tofu color, quality characteristics were analysed. Provide atheoretical basis and data supports for tofu processing enterprises. The main results as follows:（1）Tofu was made by the process of squeezing after heating raw soymilk with okara whatthe protein content, fat content,7S and11S content, nutritional active components content ishigher than tofu was made by the process of squeezing homogenates before heating what thecontent of corresponding components.（2）Tofu was made by the process of squeezing after heating raw soymilk with okara whatthe yield is higher than tofu was made by the process of squeezing homogenates before heatingwhat the yield, the variation of tofu color and texture characteristics is not obvious.（3）The relationship of between protein content, its components[glycinin (11S) andβ-conglycinin (7S) fractions], the fat content and the texture of the tofu:Tofu was made by theprocess of squeezing homogenates before heating what the content of protein had a highlysignificant positive correlation with the flexibility, the content of protein had a significantpositive correlation with the cohesiveness and chewiness, the fat content and flexibility had asignificant negative correlation. Tofu was made by the process of squeezing after heating rawsoymilk with okara what the protein content had a a significant positive correlation withflexibility and cohesiveness.（4）Tofu was made by the process of squeezing homogenates before heating what the totalphenolic content had a significant positive correlation with the red degrees (a*),total flavonoidcontent had a significant positive correlation with the yellowness(b*),flexibility andcohesiveness.（5）Tofu was made by the process of squeezing homogenates before heating what tofu yield had a significant negative correlation with hardness, flexibility and cohesiveness had asignificant positive correlation, cohesiveness had a significant positive correlation withresilience and chewiness, resilience and chewiness had a significant positive correlation. Tofuwas made by the process of squeezing after heating raw soymilk with okara what hardness had ahighly significant positive correlation with chewiness, flexibility had a highly significantpositive correlation with cohesiveness and resilience, cohesiveness and resilience had a highlysignificant positive correlation.