Optimize on the Processing Technological Conditions of Hingt Quality Tofu Pudding

The workmanships and method of Tofu pudding was optimized in his thesis.The factors including the soaking time,the amount of the water added,the temperature and the amount of lactone when grinding beans and so on had been studied.The best conditions obtained good taste,quality and stability of tofu pudding were that the soaking time was 7 hours;the ratio of bean to water was 1:5;the amount of adding lactone was bean-lactone ratios of 50: 1 and the point pulp temperature was 80℃.