为确定生浆法生产豆腐的最优参数，该试验基于豆清发酵液点浆凝固大豆蛋白形成凝胶制作豆腐原理，采用Box-Behnken中心组合设计方案，研究豆水比、煮浆温度、煮浆时间和豆清发酵液添加量对豆腐品质特性（得率、蛋白质含量、水分含量和保水性）的影响。在单因素试验基础上，以豆腐得率和蛋白质含量为响应值设置响应面试验，进行方差分析和交互作用分析，对生浆法制作豆腐工艺进行优化。结果表明：生浆法中不同豆水比、煮浆温度、煮浆时间和豆清发酵液添加量下豆腐品质特性存在显著性差异（p<0.05），最佳工艺参数为：豆水比1:4（kg:kg），煮浆时间6.0 min，煮浆温度为105 ℃，豆清发酵液添加量26.50%。在此工艺参数下制作豆腐的得率和蛋白质含量分别为224.09 g/100 g、8.68%，比未优化加工工艺制作的豆腐得率提高33.15 g/100 g，蛋白质含量提高3.29%，表明优化后生浆法工艺条件具有可行性，可制作出高产率、高蛋白的豆腐。

Tofu production process by filtering raw soybean milk (FRSM) was optimized according to protein coagulation of fermented soybean whey (FSW). The effects of the soybean-to-water ratio, cooking temperature and duration, and amount of FSW added on the characteristics (yield, protein and water contents, and water-holding capacity) of the produced tofu were evaluated using the Box-Behnken design. Based on single-factor experiments, response surfaces of tofu yields and protein contents were obtained. Analysis of variance and interaction analysis were performed to determine the optimal process parameters of FRSM tofu production. Significant differences were observed concerning the tofu characteristics depending on the different soybean-to-water ratios, cooking temperatures and time, and FSW contents applied in the production process (p<0.05). The optimal tofu production conditions were the following: soybean-to-water ratio of 1:4 (kg:kg); cooking duration of 6.0 min, at a temperature of 105 ℃; and a FSW content equal to 26.5%. Under these conditions, the yield and protein content of the tofu were 224.09/100 (g/g) and 8.68%, respectively, which were 33.15/100 (g/g) and 3.29% higher as compared with the values obtained before the protocol optimization. Altogether, these results indicate that FRSM is feasible for high-yield and high-protein content tofu production.

湖南省教育厅科学研究优秀青年项目（20B530）；湖南创新型省份建设专项创新平台项目（2019TP1028）；湖南创新型省份建设专项重点领域研发计划项目（2019SK2122）；湖南创新型省份建设专项创新平台与人才计划项目（2019NK4229）