Study on technology of coagulated by fermented soybean processing waste water

Authors

XIE Linglai, Department of Biological and Chemical Engineering,Shaoyang University, Shaoyang， Hunan 422000,China; Soybean Processing Techniques of the Application and Basic Research in Hunan Province, Shaoyang, Hunan 422000,China; Hunan Provincial Engineering Research
ZHAO Liangzhong, Department of Biological and Chemical Engineering,Shaoyang University, Shaoyang， Hunan 422000,China; Soybean Processing Techniques of the Application and Basic Research in Hunan Province, Shaoyang, Hunan 422000,China; Hunan Provincial Engineering Research
YIN Lebin, Department of Biological and Chemical Engineering,Shaoyang University, Shaoyang， Hunan 422000,China; Soybean Processing Techniques of the Application and Basic Research in Hunan Province, Shaoyang, Hunan 422000,China; Hunan Provincial Engineering Research
CHEN Chuqi, Department of Biological and Chemical Engineering,Shaoyang University, Shaoyang， Hunan 422000,China; Soybean Processing Techniques of the Application and Basic Research in Hunan Province, Shaoyang, Hunan 422000,China; Hunan Provincial Engineering Research
ZHOU Juan, Department of Biological and Chemical Engineering,Shaoyang University, Shaoyang， Hunan 422000,China
ZHU Dan, Department of Biological and Chemical Engineering,Shaoyang University, Shaoyang， Hunan 422000,China

Abstract

Fermented soybean processing waste water was used as coagulant to produce tofu. On the basis of single factor experiments, the total acid of fermented soybean processing waste water, amount of fermented soybean processing waste water and the temperature of pointing soybean milk were main factors, taking the sensory evaluation score and springiness, and the coagulation conditions were optimized through response surface methodology. Results showed that the optimum coagulation parameters were as follows: the total acid of fermented soybean processing waste water 5.3 g/kg, the amount of fermented soybean processing waste water 29% and the temperature of pointing soymilk 76 ℃. Under these conditions,sensory evaluation score of tofu arrived at 76.20±0.36, springiness arrived at 0.95±0.01.

Publication Date

1-28-2017

First Page

182

Last Page

187,192

DOI

10.13652/j.issn.1003-5788.2017.01.041

Recommended Citation

Linglai, XIE; Liangzhong, ZHAO; Lebin, YIN; Chuqi, CHEN; Juan, ZHOU; and Dan, ZHU (2017) "Study on technology of coagulated by fermented soybean processing waste water," Food and Machinery: Vol. 33: Iss. 1, Article 41.
DOI: 10.13652/j.issn.1003-5788.2017.01.041
Available at: https://www.ifoodmm.cn/journal/vol33/iss1/41

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