The effects of dual-frequency (40 + 20 kHz) and multi-angle ultrasound (0°, 30°, 45°) on the coagulation state, network structure, flavor and protein conformation of tofu gel were studied. The results showed that the gel flavor of 40 + 20 kHz 0° group was the best and fluorescence intensity was low. The gel flavor in the 40 + 20 kHz 30° group was better than the group without ultrasound, and hydrophobic interaction and disulfide bond content was the largest. Meanwhile, the degree of protein cross-link was increased. The gel in 40 + 20 kHz 45° group had tightly gel state, high thermal stability, but poor flavor. Combined with The Order Preference by Similarity to Ideal Solution (TOPSIS)-entropy weight method, the 40 + 20 kHz 30° group, was the best ultrasonic treatment of gel. It can change the interaction between proteins, promote protein cross-link, and form a uniform and dense gel network. Finally, the hardness and moisture content of finished tofu were increased significantly, and the quality was improved.

研究了双频（40±20 kHz）和多角度超声（0°、30°、45°）对豆腐胶凝固状态、网络结构、风味和蛋白质构象的影响。结果表明，40+20kHz 0°组的凝胶风味最好，荧光强度较低。40 + 20 kHz 30°组的凝胶风味优于未超声组，疏水相互作用和二硫键含量最大。同时，蛋白质交联度增加。40±20 kHz 45°组凝胶状态紧密，热稳定性高，但风味较差。结合与理想溶液相似的顺序偏好 (TOPSIS)-熵权法，40 + 20 kHz 30° 组是凝胶的最佳超声处理。它可以改变蛋白质之间的相互作用，促进蛋白质交联，形成均匀致密的凝胶网络。最后，成品豆腐的硬度和水分含量明显增加，品质得到改善。