Abstract:Passion fruit juice was used as a coagulant to explore the technology for processing new tofu.Sensory evaluation，tofu yield，and water holding capacity were the indices used to evaluate the effects of the following three factors on the quality of passion fruit tofu：pressure，including drainage pressure，squatting temperature，and pH value of the solution after sizing.Single factor research such as a response surface optimization test showed that the optimal technology for processing the product was a pressure discharge pressure of 9 g/cm2，squatting brain heat preservation temperature of 60℃，and solution pH of 5.0 after slurry ignition.Under these conditions，the bean curd was complete with a bright and uniform light yellow color，smooth surface and good elasticity.It had strong bean and unique passion fruit flavors.