Tofu, a non-fermented soybean curd is a nutritious and digestible product with a high quality protein. Tofu making procedure includes soaking of beans, grinding, filtering, boiling, coagulating and moulding. The flavour, quality and the texture of tofu produced is significantly influenced by its processing parameters. Studies were carried out on the processing parameters like solid content of milk, thermal treatment of soybeans with sodium bicarbonate, stirring time after adding coagulant and moulding of tofu on the texture and quality of tofu. Our studies showed that the texture of the final product depended on the solid content of milk before coagulation. Pretreatment of soybeans with sodium bicarbonate, for 10 min and milk obtained with low solid content of 7° Brix resulted in regular, smooth textured tofu with less beany flavour. Duration of stirring during coagulation and moulding parameters had a significant effect on the yield of tofu. Stirring the milk after adding the coagulant for 5 s before settling and pressing the tofu with a load of 1,000 g initially for 15 min followed by 500 g for another 15 min, yielded (22.6 g/100 ml of milk) soft textured firm tofu.
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机译：非发酵豆腐豆腐是一种营养丰富，易消化的产品，具有优质蛋白质。豆腐的制作程序包括豆浸，研磨，过滤，煮沸，凝结和造型。生产的豆腐的风味，质量和质地受其加工参数的影响很大。研究了乳的固体成分，用碳酸氢钠对大豆进行热处理，添加凝结剂后的搅拌时间以及豆腐成型对豆腐的质地和质量的加工参数。我们的研究表明，最终产品的质地取决于凝结前牛奶的固体含量。用碳酸氢钠预处理大豆10分钟，并获得固体含量低至7度白利糖度的牛奶，从而得到规则，光滑的豆腐，豆腐味更少。在凝结过程中搅拌的持续时间和成型参数对豆腐的收率有重大影响。在添加凝结剂5秒钟后搅拌牛奶，然后沉降，并以1,000 g的负荷将豆腐压紧15分钟，然后再以500 g的压力压榨15分钟，得到（22.6 g / 100 ml牛奶）质地柔软的坚硬豆腐。
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