Development of a rapid titration method for predicting optimal coagulant concentration for filled tofu.
A rapid titration method was developed for predicting the optimal coagulant concentration for making filled tofu. Cooked soymilk (350 mL, 20 degrees C) in a 400 mL beaker was stirred by a magnetic stirrer to form a swirl. The quick-acting coagulant solution (20.0 Brix) was added into the soymilk at 1.0 mL/min. The swirl depth decreased when the soymilk viscosity increased as a result of increasing the concentration of coagulant in the soymilk. At a suitable stirrer speed, the swirl finally disappeared but the soymilk still maintained rotation, and then the swirl reappeared after around 1 min. The critical point of coagulant concentration (CPCC) was calculated on the basis of the volume of coagulant consumed to get the swirl to disappear. The influences of several factors on the CPCC were investigated, including coagulant addition rate, soymilk temperature, soymilk concentration, soymilk volume, stir bar length, and container size. For validation, 33 soybean samples were used to determine their CPCCs and make filled tofus. The results indicated that CPCC was a characteristic parameter of soymilk and could be used as an effective indicator for predicting optimal coagulant concentration.
Liu
Zhi-Sheng
ZS
Department of Cereal and Food Sciences, North Dakota State University, Fargo, North Dakota 58105, USA.
Chang
K C
KC
D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D015636:Magnesium Chloride; D013025:Glycine max / Q000737:chemistry; D014783:Viscosity
D015636:Magnesium Chloride