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Table 4 Orthogonal experiment of soybean curd curding conditions

From: Research on soybean curd coagulated by lactic acid bacteria

A A B C D E F G
1 12.5 4.0 1.4 5 39 25.6 69.82
2 12.5 2.0 1.2 4.5 42 24.3 59.67
3 12.5 5.0 1.0 6 37 20.4 63.05
4 12.5 3.0 1.5 5.5 40 15.5 48.28
5 10.5 4.0 1.2 6 40 14.3 45.08
6 10.5 2.0 1.4 5.5 37 16.5 44.09
7 10.5 5.0 1.5 5 42 14.8 43.90
8 10.5 3.0 1.0 4.5 39 15.7 30.48
9 11.0 4.0 1.0 5.5 42 16.1 40.16
10 11.0 2.0 1.5 6 39 13.5 55.16
11 11.0 5.0 1.4 4.5 40 12.4 52.03
12 11.0 3.0 1.2 5 37 12.9 46.77
13 9.5 4.0 1.5 4.5 37 13.3 43.44
14 9.5 2.0 1.0 5 40 13.0 34.00
15 9.5 5.0 1.2 5.5 39 12.2 30.85
16 9.5 3.0 1.4 6 42 12.6 42.83
  1. *A: soluble solids content/%, B: incubation amount/%, C: edible glue amount/%, D: time/h, E: temperature/°C, F: gel strength/g, G: water holding capacity/%