响应面法优化全豆豆腐复配凝固剂工艺

目的：优化全豆豆腐复配凝固剂配方。方法：利用湿法制浆工艺制备全豆豆腐，探讨豆清发酵液、石膏（CaSO4）和谷氨酰胺转氨酶（Transglutaminase ,简称TG酶）添加量对全豆豆腐品质的影响，以保水性、弹性作为响应值，进行响应面优化实验，建立二次多项回归模型，优化全豆豆腐最佳凝固剂配方。结果：最佳凝固剂配方为豆清发酵液添加量为17%、CaSO4添加量为0.2%、TG酶添加量为0.2‰，在此条件下制作全豆豆腐保水性为75.89%，弹性为0.7707，豆腐品质较佳。结论：开拓了豆清发酵液的应用范围，也为全豆豆制品的加工应用提供了一定理论支持。

Optimization of whole soybean curd compound coagulant using response surface methodology

Objective: Optimize the whole tofu compound coagulant formulation. Methods: Wet pulping technology was used to prepare whole bean curd. The effects of soybean whey fermented liquid, gypsum (CaSO4) and glutamine aminotransferase (TG) on the quality of whole bean curd were studied. The response surface methodology (RSM) was used to optimize the water holding capacity and elasticity of whole bean curd. The quadratic regression model was established to optimize the best coagulant formula of whole bean curd. Results: The optimal coagulant formula added 17% for bean-clearing fermentation liquid, 0.2% for CaSO4 and 0.2 per cent for TG enzyme,under this condition, the water preservation of whole tofu was 75.89%, the elasticity was 0.7707, and the quality of tofu was better. Conclusion: It opens up the application range of soybean fermentation liquid, and also provides some theoretical support for the processing application of whole bean products.