Fermented whey （a by-product from tofu industry） has been used as a coagulant in tofu manufactures in Indonesia. This research aimed to study effects of fermented whey on coagulation efficiency and physicochemical c...Fermented whey （a by-product from tofu industry） has been used as a coagulant in tofu manufactures in Indonesia. This research aimed to study effects of fermented whey on coagulation efficiency and physicochemical characteristics of tofu, compared to other acid coagulants （acetic acid and glucono-delta-lactone （GDL）） and salt coagulants （calcium sulfate and natural gypsum）. A randomized block design with a single factor was used in this research. Fermented whey could be used as coagulant in tofu manufacturing. Physicochemical characteristics of tofu from fermented whey were not significantly difference compared to tofu from calcium salt and acid coagulants. Coagulation efficiencies （CF, TSIL TPR and TB~） of fermented whey are lower than that from calcium salt coagulants （calcium sulphate and natural gypsum）. Fermented whey showed no significant differences in tofu properties and parameters of coagulation process, compared to GDL and acetic acid.展开更多
Using Undaria pinnatifida juice and soya bean as main material, glucono delta lactone （GDL） as coagulant, we produced light green and very nourishing Undaria pinnatifida bean curd. Using the single factor experiment...Using Undaria pinnatifida juice and soya bean as main material, glucono delta lactone （GDL） as coagulant, we produced light green and very nourishing Undaria pinnatifida bean curd. Using the single factor experiment to determine the quantity and concentration of Undaria pinnatifida juice milk, process conditions of coagulation is determined by three factors three levels experiment, the best formulation of Undaria pinnatifida tofu is determined by test of four factors and three levels, process conditions are： the addition of Undaria pinnatifida is 20%, soya-bean milk concentration is1：4.5, the amount of GDL is0.30%, solidification time is 15min, solidification temperature is 95 ℃.展开更多
文摘Fermented whey （a by-product from tofu industry） has been used as a coagulant in tofu manufactures in Indonesia. This research aimed to study effects of fermented whey on coagulation efficiency and physicochemical characteristics of tofu, compared to other acid coagulants （acetic acid and glucono-delta-lactone （GDL）） and salt coagulants （calcium sulfate and natural gypsum）. A randomized block design with a single factor was used in this research. Fermented whey could be used as coagulant in tofu manufacturing. Physicochemical characteristics of tofu from fermented whey were not significantly difference compared to tofu from calcium salt and acid coagulants. Coagulation efficiencies （CF, TSIL TPR and TB~） of fermented whey are lower than that from calcium salt coagulants （calcium sulphate and natural gypsum）. Fermented whey showed no significant differences in tofu properties and parameters of coagulation process, compared to GDL and acetic acid.
文摘Using Undaria pinnatifida juice and soya bean as main material, glucono delta lactone （GDL） as coagulant, we produced light green and very nourishing Undaria pinnatifida bean curd. Using the single factor experiment to determine the quantity and concentration of Undaria pinnatifida juice milk, process conditions of coagulation is determined by three factors three levels experiment, the best formulation of Undaria pinnatifida tofu is determined by test of four factors and three levels, process conditions are： the addition of Undaria pinnatifida is 20%, soya-bean milk concentration is1：4.5, the amount of GDL is0.30%, solidification time is 15min, solidification temperature is 95 ℃.
