Adding calcium chloride into the seawater to coagulate soy protein and apply to produce tofu

Abstract

The research was conducted to use CaC12 adding into seawater and distilled water to make the soy protein coagulation solution. The result showed that the tofu-bascd seawater was found to collect higher productivity, less water retention ability (a= 0.05) than reference sample of tofu-based distilled water. The effects of soymilk concentration, CaC12 concentration on the fresh yield and structure of tofu were significant statistics. This tofu at Bx=3 (in water: bean =10:1 by wt.), 1.5% CaC12 in the seawater and use 3% (v/v) of coagulation solution, boiling temperature 85oC in 10 minutes gave the maximal tofu yield as well as maximal solid. Coagulation temperature had been found to influence tofu yield positively, while coagulation time effects on product textural properties. Physical properties of tofu were investigated the color, the structure and the change of pH value of the soymilk.