High-concentration grinding technology (HCGT) is a processing method that subjects high-concentration soybean slurry to high-speed counter-rotating grinding between steel discs, thereby disrupting and fibrillating dietary fiber and altering its particle size and morphology.Tofu prepared using this technology was designated as GN-T.This study optimized the processing conditions for producing high-fiber fermented soybean whey tofu by HCGT and compared its quality with that of tofu prepared using other grinding methods, including ceramic grinding (TC), colloid grinding (JT), and stone grinding (SL), to evaluate the feasibility of HCGT.The optimal processing conditions established by response surface methodology combined with an artificial neural network-genetic algorithm model were a grinding disc gap of 70 μm, soybean milk concentration of 8 °Brix, cooking temperature of 105 ℃, and centrifugal mesh size of 120 mesh.Under these conditions, tofu yield, water-holding capacity, moisture content, protein content, and total dietary fiber content were 2.20 kg/1 000 g, 78%, 82.6%, 13.3 g/100 g, and (6.12±0.01) g/100 g, respectively, indicating that the product could be classified as a high-dietary-fiber food according to GB 28050—2011.Compared with tofu prepared by TC, JT, and SL, GN-T showed superior yield, water-holding capacity, protein content, sensory score, and cohesiveness, while maintaining relatively high elasticity.Moreover, GN-T exhibited the highest β-sheet content, the lowest α-helix content, Excitation-Emission Matrix (EEM) analysis showed a 5 nm blue shift in the main protein-like fluorescence peak of GN-T, and a denser and more homogeneous three-dimensional gel network.These results indicate that HCGT effectively improves the quality of high-fiber fermented soybean whey tofu by refining fiber particles, promoting protein conformational rearrangement, and enhancing gel network formation, thereby providing a new reference for the development of high-fiber tofu products.
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