Food and Fermentation Industries >

2026 , Vol. 52 >Issue 13: 291 - 299

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045234

Preliminary exploration of quality analysis and evaluation model for coated tofu

  • LIU Jiajun ,
  • ZHOU Haoyu ,
  • ZHOU Kexin ,
  • ZHOU Changqing ,
  • ZHOU Xiaojie ,
  • ZHAO Liangzhong ,
  • HUANG Zhanrui ,
  • ZHOU Xiaohu ,
  • CHEN Hao ,
  • FENG Xuzhong
Expand
  • 1(Shaoyang University,Shaoyang 422000, China)
    2(Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000,China)
    3(Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food, Shaoyang 422000, China)
    4(Soybean Products Industry Research Institute of Shaoyang University, Shaoyang 422000, China)
    5(Shenzhen Shanggutang Food Development Co. Ltd., Shenzhen 518000, China)

Received date: 2025-11-20

  Revised date: 2025-12-19

  Online published: 2026-07-31

Fold

Abstract

To establish an objective method for evaluating the quality of fermented tofu, this study selected 30 commercially available fermented tofu products from Yunnan, Guizhou and Sichuan provinces as the research subjects.Fifteen quality indicators including the yield rate, color, texture, water activity and protein content were measured.Through difference analysis, correlation analysis, principal component analysis and cluster analysis, the core evaluation indicators were screened out.The reliability of the evaluation model was verified by sensory scores.The results showed that five indicators, namely the yield rate, crispness, protein content, pH and a*, were selected as the characteristic quality evaluation indicators of fermented tofu by combining correlation analysis with principal component analysis and cluster analysis.The weights of these indicators were determined by the analytic hierarchy process and a quality evaluation model of fermented tofu was established as Y=0.35×coating yield + 0.25×crispness + 0.20×protein content + 0.12×pH + 0.08×a*.The model validation showed that the linear regression fitting degree R2 between the score of the model and the sensory score was 0.98.This model achieved the quantitative evaluation of the quality of fermented tofu and provided practical reference for the research of fermented tofu.

Key words： coated tofu; principal component analysis; analytic hierarchy process; quality evaluation

Cite this article

LIU Jiajun , ZHOU Haoyu , ZHOU Kexin , ZHOU Changqing , ZHOU Xiaojie , ZHAO Liangzhong , HUANG Zhanrui , ZHOU Xiaohu , CHEN Hao , FENG Xuzhong . Preliminary exploration of quality analysis and evaluation model for coated tofu[J]. Food and Fermentation Industries, 2026 , 52(13) : 291 -299 . DOI: 10.13995/j.cnki.11-1802/ts.045234

References

[1] GAO X J, YAO Y, WU N, et al.The sol-gel-sol transformation behavior of egg white proteins induced by alkali[J].International Journal of Biological Macromolecules, 2020, 155:588-597.
[2] LI B C, WANG Y S, LIN W, et al.Reinforcement mechanism of black tea on the gel properties of preserved egg protein:Metal ion “pore-blocking effect” and EWP denaturation-aggregation-reorganization[J].Food Chemistry, 2025, 490:145076.
[3] 刁欣蕊, 李梦, 刘米虹, 等.基于蛋白酶法的包浆豆腐加工工艺优化研究[J].中外食品工业, 2025(8):1-3.
DIAO X R, LI M, LIU M H, et al.Optimization of processing technology of wrapped tofu based on protease method[J].Sino-foreign Food Industry, 2025(8):1-3.
[4] 杨玉美. 熟浆工艺制备包浆豆腐及其品质特性与贮藏期稳定性研究[D].贵阳:贵州大学, 2024.
YANG Y M.Study on the preparation of coagulated tofu by raw mixture process and its quality characteristics and storage stability[D].Guiyang:Guizhou University, 2024.
[5] 罗鹏鑫, 刁欣蕊, 李梦, 等.不同凝固剂对包浆豆腐品质影响及其体外模拟消化研究[J].食品与发酵工业, 2025, 51(15):226-232.
LUO P X, DIAO X R, LI M, et al.Effects of different coagulants on the quality of coated tofu and its in vitro simulated digestion[J].Food and Fermentation Industries, 2025, 51(15):226-232.
[6] 杨玉美, 汤鹏宇, 黄道梅, 等.生、熟浆工艺包浆豆腐挥发性风味物质差异分析[J].现代食品科技, 2024, 40(5):231-239.
YANG Y M, TANG P Y, HUANG D M, et al.Analysis of differences in volatile flavor substances in soybean curd coated by raw and cooked pulping techniques[J].Modern Food Science & Technology, 2024, 40(5):231-239.
[7] 马芳, 彭鑫, 李双双, 等.包浆豆腐腐败菌的分离鉴定及其与豆腐腐败性状的相关性分析[J].食品与发酵工业, 2025, 51(18):194-200.
MA F, PENG X, LI S S, et al.Isolation and identification of spoilage bacteria in tofu wrapped in slurry and its correlation with tofu spoilage characteristics[J].Food and Fermentation Industries, 2025, 51(18):194-200.
[8] 洪冰, 胡婷婷, 弓浩然, 等.河南小麦品种加工品质特性分析与综合评价[J/OL].食品工业科技, 2025:1-14.DOI:10.13386/j.issn1002-0306.2025080093.
HONG B, HU T T, GONG H R, et al.Analysis and comprehensive evaluation of processing quality characteristics of wheat varieties in Henan Province[J/OL].Science and Technology of Food Industry, 2025:1-14.DOI:10.13386/j.issn1002-0306.2025080093.
[9] 苗明军, 李菊, 钟建, 等.基于主成分分析和聚类分析的15个莴笋品种综合评价[J].四川农业大学学报, 2025, 43(6):1554-1564.
MIAO M J, LI J, ZHONG J, et al.Comprehensive evaluation of 15 stem lettuce varieties based on principal component analysis and cluster analysis[J].Journal of Sichuan Agricultural University, 2025, 43(6):1554-1564.
[10] MA R P, LI B C, WANG Y S, et al.Quality assessment framework for salted duck eggs:Indicator & model[J].Journal of Food Composition and Analysis, 2025, 145:107751.
[11] 马文霞, 倪玉洁, 谢倩, 等.鲜食百香果果实品质综合评价模型的建立及应用[J].食品科学, 2020, 41(13):53-60.
MA W X, NI Y J, XIE Q, et al.Establishment and application of comprehensive evaluation model for quality of fresh passion fruit[J].Food Science, 2020, 41(13):53-60.
[12] 高越, 杨雪飞, 麻志刚, 等.基于主成分和聚类分析的安徽大豆品种与豆腐加工特性研究[J].中国粮油学报, 2024, 39(4):59-67.
GAO Y, YANG X F, MA Z G, et al.Anhui soybean varieties and processing characteristics of tofu based on principal component and cluster analysis[J].Journal of the Chinese Cereals and Oils Association, 2024, 39(4):59-67.
[13] 赵雪, 丛中笑, 孙华军, 等.市售调味面制品品质评价体系的建立与应用[J].食品科学, 2025, 46(8):25-33.
ZHAO X, CONG Z X, SUN H J, et al.Establishment and application of a quality evaluation system for commercial flavored extruded noodles[J].Food Science, 2025, 46(8):25-33.
[14] 吕晓阳, 杨会国, 周汉林, 等.苏湖肉羊体重和体尺的多元回归分析[J].中国畜牧杂志, 2025, 61(6):160-166.
LYU X Y, YANG H G, ZHOU H L, et al.Multiple regression analysis of body weight and body size of Suhu mutton sheep[J].Chinese Journal of Animal Science, 2025, 61(6):160-166.
[15] 华晓晗, KANG C S, 杜镇雨, 等.低温熟成工艺对豆腐品质及安全性的影响[J].中国调味品, 2025, 50(3):1-8.
HUA X H, SOO K, DU Z Y, et al.Effect of low-temperature maturation process on quality and safety of tofu[J].China Condiment, 2025, 50(3):1-8.
[16] 董彩文, 李亚钦, 孙新城, 等.谷物中呕吐毒素ELISA检测方法的建立[J].粮食与油脂, 2025, 38(10):157-162.
DONG C W, LI Y Q, SUN X C, et al.Establishment of an ELISA detection method for vomitoxin in grains[J].Cereals & Oils, 2025, 38(10):157-162.
[17] LI Q R, HUA Y F, LI X F, et al.Effects of heat treatments on the properties of soymilks and glucono-δ-Lactone induced tofu gels[J].Food Research International, 2022, 161:111912.
[18] ZHENG L, TENG F, WANG N, et al.Addition of salt ions before spraying improves heat- and cold-induced gel properties of soy protein isolate (SPI)[J].Applied Sciences, 2019, 9(6).DOI:10.3390/app9061076.
[19] ZINIA S A, NUPUR A H, KARMOKER P, et al.Effects of sprouting of soybean on the anti-nutritional, nutritional, textural and sensory quality of tofu[J].Heliyon, 2022, 8(10):e10878.
[20] GUO Y L, HU H, WANG Q, et al.A novel process for peanut tofu gel:Its texture, microstructure and protein behavioral changes affected by processing conditions[J].LWT, 2018, 96:140-146.
[21] 马汝悦. 外源氨基酸对油炸春卷皮品质及其色泽变化机理的研究[D].合肥:合肥工业大学, 2023.
MA R Y.Research on the effects of exogenous amino acids on the quality and color change mechanism of fried spring roll wrappers[D].Hefei:Hefei University of Technology, 2023.
[22] 杨真真, 李泓瑶, 杨可易, 等.基于系统聚类算法与肘部准则的各省市居民消费水平聚类分析[J].中国科技信息, 2021(12):121-122.
YANG Z Z, LI H Y, YANG K Y, et al.Cluster analysis of residents’ consumption level in various provinces and cities based on systematic clustering algorithm and elbow criterion[J].China Science and Technology Information, 2021(12):121-122.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.