The Quality Control And Key Process Of Firm Tofu

The Firm Tofu, mainly produced in sichuan and chongqing, is a traditional Chinese foodused as an appetizer, and it is popular in many regions of China because of its delicious favorand rich nutrition containing abundant protein, fat, carbohydrate, calcium, phosphorus and iron.The alkali treatment is one of the important processes of Form Tofu producing. However, thisprocess is only defined by many companies based on their practice experiences, but notscientific method. This has seriously hampered traditional producing technology of Firm Tofumodernization.In present work, the single factor experiment and orthogonal experiment were designedto evaluate the factors affected on the quality such as alkali treatment temperature, time ofalkali treatment, the concentration and type of alkali. Furthermore, physical properties,microstructure, pH value, sensory evaluation were also employed to determine its qualitycharacteristics. The results indicated that the optimal technology parameter are temperature75-85℃, time10-15min, alkali concentration0.3%-0.5%.At the same time, studied the affect ofthe high temperature and high pressure processing of beans embryo quality. The results showthat high-temperature processing have certain effects on physical properties andmicrostructure of Firm Tofu. Alkali tenderization treatment on bean germ samples have greateffects on these aspect.The traditional fermented Firm Tofu partly exists the phenomenon（such as up bag,dissolved) in the warranty period, but the enterprise is difficult to find the root cause of thesephenomenon, so it is almost impossible to improve process and control the quality of product,thus giving food safety hidden danger, meanwhile seriously affecting the image of enterprise.By identifying morphologic, physiology, biochemistry and molecule, this study makes surethat the spoilage bacteria which leads to the traditional firm tofu of enterprise is bacillussubtilis. Isolated spoilage bacteria inoculated into sterilized Germ and cultured30d.Theresults show that: the Germ. physical characteristic change significantly, the decline in proteincontent, amino nitrogen increased significantly, rising volatile basic nitrogen, total acidincreased total sugar. Meanwhile, this study sets up the pointers of corruption characters infirm tofu.