Study on sensory quality improvement of bean curd by germination technology

Germination treatment was carried out to improve the sensory quality of bean curd.The results showed that the sensory quality of bean curd was improved after germination. The optimal treatment process analyzed response surface optimization was: germination humidity 76.3%, germination temperature 22.17℃, germination time59.85h.In this condition, soy protein, vitamin C, soy isoflavone were enriched, the sensory quality of bean curd was much higher than the controlled sample. The hardness and adhesion of curd reduced to 217.92g and 77.99respectively.The elasticity, cohesiveness, and chewiness increased to 0.96, 0.37 and 88.67 respectively.