Abstract:In this study，a glucono-δ-lactone （GDL） tofu was prepared using fresh Sophora japonica （a medicinal and edible material），carrots，and soybeans as the main raw materials.The formulation was optimized by single-factor and orthogonal experiments using fuzzy sensory scores as the evaluation index.Additionally，the product was compared with five commercial tofu products to evaluate its feasibility as a daily consumer product.The results showed that the optimal process parameters were as follows：mass ratio of soybean to water of 1∶8 （g/mL），Sophora japonica addition of 8%，GDL addition of 0.4%，curdling temperature of 85 ℃，carrot addition of 30%，and coagulation time of 20 min.Under these conditions，the tofu yield was （280.8±9.6）%，and the sensory score was 89.3.The optimized tofu presented a fine and smooth texture，a fresh and natural Sophora japonica flavor，and a soft and uniform color.Compared with commercial competing products，the developed tofu exhibited higher water-holding capacity [（79.92±2.38）%] and DPPH radical scavenging rate [（84±2）%]，as well as a lower cooking loss rate [（1.68±0.41）%].Although the tofu showed a reddish-yellow hue，and some texture indicators were slightly inferior to those of the commercial products，the differences were not significant，confirming its suitability for daily consumption.This research not only provides a scientific basis for the process optimization of GDL tofu but also offers new ideas for the development and application of the medicinal and edible Sophora japonica.