Effects of Different Soybean Varieties on the Processing Properties of Soybean Whey Fermented Liquid Tofu and Brine Tofu

Using six different kinds of soybean varieties such as Heilong 48, Lindou 10, Lindou 9, Qihuang 34, Huadou 2 and Huadou 10 as raw materials, according to the tofu production process, tofu was produced by using soybean whey fermented liquid and salt brine (MgCl₂) as coagulants. Through sensory evaluation, product yield, water-holding capacity (WHC), texture characteristics, protein, fat and moisture contents, the effects of different soybean varieties on the processing characteristics of soybean whey fermented liquid tofu and brine tofu were discussed. The results showed that the sensory evaluation, product yield, WHC, texture characteristics, protein, moisture and fat contents of the six different soybean varieties reached extremely significant levels (p<0.01). Among them, Huadou 2, Lindou 10, Lindou 9 and Qihuang 34 had higher yield, WHC and texture parameters of soybean whey fermented liquid tofu, and the highest was Huadou 2, its yield and WHC, hardness, springiness and chewiness were as high as 176.532%, 72.155%, 174.482 g, 0.778 mm and 64.530, respectively. The yield, WHC and texture parameters of brine tofu of Qihuang 34, Huadou 2, Huadou 10 and Lindou 10 were higher, and the highest was Qihuang 34.The yield, cohesiveness and elasticity were 188.879%, 2.951, 0.789 mm, respectively. Comprehensive sensory evaluation and protein another nutritional indicators, analysis showed that Huadou 2, Lindou 10, Lindou 9 and Qihuang 34 were more suitable for the production of soybean whey fermented liquid tofu. Qihuang 34, Huadou 2, Huadou 10 Lindou 10 were more suitable for processing brine tofu.