In this study, the quality of instant tofu powder made by grinding, heating and concentration was investigated. The results showed that: under the same protein content condition, tofu powder made by oxygen-free grinding technology was brighter than that produced by traditional grinding technology, the content of unhappy soybean flavor was less, and the sensory acceptance was higher. With the increase of heating time and solids concentration, the color of tofu powder become darker and the particle size become larger. The particle size distribution by oxygen-free grinding technology was smaller than that of traditional grinding, which reduced the increase of viscosity of tofu powder and reduced energy consumption. The flavor components produced by oxygen-free grinding technology was very small, but hexanal content by traditional grinding was higher which may cause the poor flavor of the instant tofu powder.
ZHANG Hao
,
KONG Xiang-zhen
,
CHEN Ye-ming
,
ZHANG Cai-meng
,
HUA Yu-fei
. Effect of grinding technology on the quality of instant tofu powder[J]. Food and Fermentation Industries, 2018
, 44(11)
: 210
-215
.
DOI: 10.13995/j.cnki.11-1802/ts.016504
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