Abstract:By using Pacific white shrimp and shrimp skins as raw materials，with sensory scores and textural properties as indicators，the formula for high-calcium shrimp tofu and composite thickener was determined through single-factor and orthogonal experiments. The results showed that the optimal formula for shrimp tofu was as follows：shrimp meat of 100 g，egg white addition of 3%，salt addition of 0.4%，shrimp skin powder addition of 10%，cooking wine addition of 2%，and cassava starch addition of 4%. The high-calcium shrimp tofu produced with this formula had good gloss，uniform color，smooth surface without large pores，rich shrimp aroma，harmonious flavor without fishy odor，fine texture with appropriate saltiness，no granularity，and rich elasticity. The sensory score reached 94.13. The calcium content was （569.27±0.53） mg/100 g，which was 2.89 times that of the product without shrimp skin powder. The optimal thickener formula was xanthan gum addition of 0.30 g，carrageenan addition of 0.90 g，gelatin addition of 1.20 g，and agar addition of 0.30 g. Under this formula，the gel strength of the shrimp tofu was （614.00±48.00） g·cm；chewiness was （56.91±0.03） mJ；elasticity was （8.13±0.02） mm，and hardness was （225.00±2.15） g.