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| Effects of soybean oil bodies on properties of tofu curd |
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| KeyWord:soybean oil body tofu curd hardness water loss rate |
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| Abstract: |
| The effects of soybean oil bodies on properties of tofu curd were studied by adding soybean oil bodies to defatted soymilk. The hardness and water loss rate of tofu curd were determined by texture analyzer and centrifuge. The results showed that when content of non-oil bodies was constant, the longer heating time of the oil bodies(0-4 min) was beneficial to tofu curd gelling. The hardness increased and the water loss rate decreased with the heating time prolonging. When solid content of the system was constant, there was an optimal dry basis mass ratio (0.143) of oil bodies to non-oil bodies and the properties of tofu curd was the best under the optimal ratio. At room temperature, the hardness of tofu curd slightly decreased and the water loss rate almost did not change with the storage time of raw soymilk prolonging (0-60 min). Compared with soybean oil, oil bodies were beneficial to tofu curd gelling because of its unique structure. |
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