TOFU PRODUCED BY TOFU LIQUID WASTE FROM FERMENTATION

Abstract

Tofu liquid waste was added of 3% saccharose and 10% soybean milk solutions, then inoculated after adding the strain LT4 at an ambient temperature. pH value of the solution was reduced lower after 48 hours. This solution was used to produce tofu at variety conditions of pH, temperature and precipitation time. The results showed that the best conditions of pH, temperature and coagulation duration for producing tofu were 5.0, 90oC, and 10 minutes, respectively. Under those conditions, a good quality and process yield of tofu product was obtained.
Key word: tofu, coagulation of protein in soybean milk, lactic fermentation, tofu liquid waste