In recent years, with the growing emphasis on consumer nutrition and health, the quality of tofu (yuba) has become closely linked to its composition and internal structure, particularly the content of soy protein. This is a key factor directly influencing the yield of yuba. The yield is one of the most important indicators in the production process of yuba and is also a major concern for producers. From the selection of soybeans to each stage of processing, almost every step can affect the final yield. **The soymilk concentration is measured using an optical instrument, the PAL-27S soymilk concentration meter, which is portable and convenient for use inside or outside the factory or laboratory. Another device, the immersion digital display sugar meter PAN-1, is easy to install in solid soymilk containers or syrup jars, enabling real-time monitoring and ensuring no data changes go unnoticed.**
When producing yuba from soybeans, the varying levels of main components in the soybeans directly impact the solid content in the soymilk, ultimately affecting the yield of yuba. There is a significant positive correlation between soybean concentration, total sugar content, and yuba yield. For instance, when the protein content in soymilk is 44.0% and 44.2%, respectively, with corresponding fat contents of 13.1% and 9.6%, the former results in a higher yuba yield and film formation rate. On the other hand, when the fat content is 10.6% and 11.1%, with corresponding protein contents of 42.7% and 60.6%, the latter produces a better yield and film formation rate. Only when the ratio of protein to fat reaches a certain balance does the utilization of both components reach its maximum. At this point, the yuba yield is at its highest, and the ideal protein-to-fat ratio for yuba production is between 2.80 and 3.00. Therefore, the higher the protein content in the soybeans, the better the yuba yield and the stronger the tensile strength of the final product.
In the soybean protein production chain, the neutralization process plays a crucial role. Controlling the concentration during this stage and the amount of alkali already added directly affects the efficiency and quality of the final product. The dry matter content is used to regulate the amount of alkali and water, with most solid concentrations maintained between 10% and 17%. To ensure accurate control, online concentration testing is conducted at the pump outlet of the neutralization process pipeline and the circulation pipeline of the neutralization tank. By testing the solid content, the concentration can be controlled more precisely at 14.5–16.0%, allowing for more accurate quality control of the finished products such as fans and yuba, thus achieving high-quality and efficient production.
**The ATAG0 online concentration meter CM-800α is installed via pipeline installation at the pump outlet of the neutralization tank and the circulation pipeline of the neutralization process. It detects the solid concentration of soybean protein in real time and transmits the concentration value to the DCS system.**
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