Response Surface Optimization of Pure Natural Fairy Tofu Production Process

¹ College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000 China
² Changsha Aigeli Biotechnology Co., Ltd, Changsha 41000 China

^* Corresponding author, e-mail: lbyin0731@qq.com

Abstract

This experiment was centred on the concept of using pectin gel to manufacture fairy tofu in order to determine the ideal parameters for the creation of natural fairy tofu. Based on the single-factor test, The Box-Behnken central combination design approach was employed to investigate the optimal production process of fairy tofu. According to the findings, there were substantial changes (P<0.05) in the qualitative attributes of tofu at varied material-to-liquid ratios, drying temperatures (the leaves of Premna microphylla Turcz) and grinding temperatures during the production process. The optimal process parameters were: material-to-liquid ratio of 1:60 (g:g), drying temperature of 20 °C and a grinding temperature of 90 °C. The yield of fairy tofu produced under this process parameter was 46.02 g/g, which was 55.33% higher than the yield of fairy tofu produced by the unoptimized process. It indicated that the optimized process conditions for the production of pure natural fairy tofu are feasible and can produce a high-yield and high-quality of fairy tofu. This study provides a theoretical basis for the reuse of the leaves of Premna microphylla Turcz. and lays the foundation for the large-scale production of fairy tofu.