Study On The Nutrition Tofu’ Technology In Whole Bean

Tofu, which is rich in nutrient and is cheap, has an unique flavor and long history. It is atraditional soy protein products in China. For a long time, it was popular in our country andeven all over the world for its delicate taste, unique flavor and simple production process, andeven its convenience of consumption. It is the ideal green food with high protein, low-fat,low-calorie, zero cholesterol. Nowadays, Chinese tofu is sweeping the world as an artappreciate.At present, tofu production generally adopts the traditional production process, which iscumbersome and needs lots of time. It has a low production rate. And the soybean proteinloses in the soaking water caused by long soaking time during the production. Moreover, boththe utilization rate of raw materials and the economic efficiency are low. And a large numberof bean dregs not only cause the waste of raw materials, but also lead to serious pollution ofthe environment. In the view of the tofu and bean dregs problems, this thesis does someresearches on the novel process of tofu production basing on the traditional technology.In this experiment, soybeans produced in the northeast district are used as raw materials;and this thesis optimizes its soaking soybean conditions using response surface methodology.The results show that the best conditions of soaking soybean are as follows: soaking time is11.73h, soaking temperature is at37.93℃,and the soaking water pH is8.28. It also studies thebest pulp cooking conditions comparing one-step heating method and step-by-step heatingmethod. The results showed that step-by-step heating method and cooking the pulp methodare more conducive to improve the quality of tofu. The operation steps are shown as follows:firstly the soymilk is boiled for10minutes at75℃, and then heating at95℃for5minutes;secondly, do the research on single coagulants and complex. the results showed that theproportion of coagulant complex which GDL:CaSO4is7:3，MgCl2: CaSO4is6:4and MgCl2:GDL is4:6. That is appropriate. Lastly, through the single factors and orthogonal tests todetermine the optimum process conditions, the results showed that beans water ratio millingsoybean is2:17, the emulsification time is20minutes, the temperature of pointing soymilk is80℃and the coagulation time is60minutes. Under this condition, the quality of tofu is high.