As a traditional soybean product with good quality and a healthy food with many functional components, tofu is increasingly consumed in people's daily life. Traditional tofu processing consists of numerous steps, including the soaking and grinding of soybean seeds, heating of the soybean slurry, filtering, and addition of coagulants, and others. The properties of soybean seeds, processing scale, soaking and heating conditions, type and concentration of coagulant, and other factors collectively impact the processing steps and the final tofu quality. The generation of whole soybean tofu with more nutritive value comparing with traditional tofu has been successfully reported by several studies. As one of the most important functional component, isoflavones and their presence in tofu are also influenced by the above-mentioned factors, which influence the nutritive value of tofu. Research investigating the influence of tofu processing conditions on the quality and isoflavone profiles of tofu are the subject of this review. Issues that should be further studied to investigate the influence of processing conditions on the quality and nutritive value of tofu are also introduced.

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豆腐加工的研究进展：从原材料到加工条件

作为优质的传统大豆产品和具有许多功能成分的健康食品，豆腐在人们的日常生活中越来越多地被消费。传统的豆腐加工包括许多步骤，包括大豆种子的浸泡和研磨，大豆浆的加热，过滤以及添加凝结剂等。大豆种子的特性，加工规模，浸泡和加热条件，凝结剂的类型和浓度以及其他因素共同影响加工步骤和最终豆腐质量。几项研究已经成功地报道了与传统豆腐相比，具有更高营养价值的全大豆豆腐的产生。作为最重要的功能成分之一，异黄酮及其在豆腐中的存在也受到上述因素的影响，影响豆腐的营养价值。研究豆腐加工条件对豆腐质量和异黄酮谱的影响的研究是本综述的主题。还介绍了需要进一步研究的问题，以研究加工条件对豆腐质量和营养价值的影响。