Abstract:The effects of milling，cutting and juicing of daylily on the quality of daylily tofu were investigated.Daylily tofu was prepared with MgCl2as a coagulant.The fracture stress and yield strain of the daylily tofu preparations were analyzed using a rheometer.Sensory score，yield，water retention，color difference，and texture properties of the daylily tofu were compared and studied.Sensory score（32 points），gel strength(2 505.17 g/mm)，yield（231.41 g），and water retention（68%）of daylily juice tofu were significantly better than those of daylily powder tofu and daylily tofu （all p＜0.05）.Texture characteristics of daylily juice tofu and daylily powder tofu were significantly better than those of daylily segment tofu （all p＜0.05）.In general，adding daylily juice improved tofu quality.Correlation analysis of the important characteristics of daylily juice tofu revealed that tofu yield，water retention，and sensory scores were positively correlated.Higher yield of tofu was associated with increased water retention and sensory scores.Higher water retention and yield negatively correlated with hardness，chewiness，adhesiveness，resilience，elasticity，cohesion and yield，indicating that the improved texture of tofu results in a decrease in the comprehensive sensory score.