In this study, In order to improve the solidification and sensory evaluation effect of hazelnut lactone tofu, the processing of lactone hazelnut tofu was investigated by using hazelnut and soybean as the raw materials and glucono-δ-lactone (GDL) as the coagulant.Based on the hardness, elasticity, cohesiveness and resilience as the indices, four factors i.e. the yellow bean-hazelnut ratio, dose of gluconolactone, coagulation temperature and pH were screened by single factor experiments. The optimized processing conditions were established through combining orthogonal tests, sensory evaluation and quality-structure analysis. Comparisons were also made on the quality and structural indices of lactone hazelnut tofu and other tofu products commonly found in the market. The results showed that when the soybean to hazelnut ratio was 10:3, GDL dose for addition was 1.3% (GDL/ soybean), coagulation temperature was 85 ℃, and coagulation pH was 6.5, the hardness of lactone hazelnut tofu reached 1±0.21, with its elasticity as (6.3±0.16) mm, cohesiveness as 0.54±0.01, and resilience as 1.12±0.21. The hardness of the commercial tofu was 1.4±0.12/100 g, which was similar to that of the lactone curd (whose sensory score was the highest). The optimization of the quality and textural conditions not only improved the solidification of lactone hazelnut curd tofu, but also increased the sensory score of this tofu (with the best quality and texture).
