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Studies on the Coagulation of Soymilk during Tofu Manufacture Using the Measurement of Electric Conductivity
texture profile analysis
response surface methodology
Coagulation of soymilk is an important process in the manufacture of traditional tofu, and affects the yield and quality of tofu products significantly. Measurement of the variation of electric conductivity of soymilk during coagulation is a rapid and convenient method. Tofu produced using magnesium chloride(MgCl2•6H2O)as a coagulant which possesses nutritional and health function has become important recently. Therefore, in this study, MgCl2•6H2O will be used as a coagulant. Effects of coagulant concentration(0.5~1.3﹪), stirring speed(100~220rpm), coagulation temperature(60~74℃), and soymilk concentration(7~110Brix)were studied by using response surface methodology(RSM)and a four-variable and five-level design was applied, and overall acceptability obtained by sensory evaluation of tofu was selected as the index for the ascertainment of the adequacy of the selected conditions. Effects of those operating variables on responses, such as whey transmittance, whey volume, whey pH obtained in the pressing of tofu, and height, yield and texture profile analysis of tofu obtained after pressing as well as the electric conductivity of soymilk during coagulation will be studied. Optimum conditions will be determined, and interactions among operating variables and correlations among responses that conducted with sensory evaluation will also be investigated. On the other hand, SEM examination will be performed in order to elucidate the microscopic changes of structure and texture in the coagulation, and the applicability of the measurement of electric conductivity will be confirmed. Results showed that the optimum processing conditions of traditional tofu which used MgCl2•6H2O as a coagulant were coagulant concentration 0.8~0.9﹪, stirring speed 145~160 rpm, coagulation temperature 74℃, and soymilk concentration 90Brix. In addition, experiment results showed that electric conductivity measurement of soymilk during coagulation could be a good index for tofu texture judgment.
|Appears in Collections:||食品暨應用生物科技學系|
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