Abstract:In this study，it was proposed to prepare CNC-PPI based composite tofu with tea residue source cellulose nanocrystals（CNC）and pea protein isolate（PPI）as the main raw materials using the traditional salt brine tofu processing procedure.By using equipment such as texture analyzer，colorimeter，microscopic imaging technology，low-field nuclear magnetic resonance imaging analyzer，X-ray diffractometer and thermogravimetric analyzer，we investigated the influence of CNC on the textural properties，color difference，microstructure，aqueous phase distribution，crystalline structure and thermal stability of PPI-based composite tofu.The results showed that 0.75% CNC significantly improved the chewiness，stagnant water ratio and thermal stability of PPI based tofu.The gel network structure was improved and the brightness，swelling rate and cooking loss rate of the composite tofu were significantly reduced（p<0.05）.The overall acceptability of CNC-PPI based composite tofu was found to be significantly improved by sensory ratings（p<0.05）.