Can glucose lactum be used to make water tofu

Yes, what you said belongs to the third type below;

Tofu is mainly divided into three categories due to the different coagulants:

First, it is prepared with salt brine as coagulant, which is mostly seen in northern regions.

It is called northern tofu, which has a low water content, with a water content of 85% to 88%, which is hard;

The second is to use gypsum powder.

It is a coagulant, mostly seen in the south, called southern tofu, with more water content than northern tofu, up to about 90%, and soft;

The third is to use gluconate-δ-lactone as the coagulant, which is a new type of coagulant called lactone tofu.

Compared with the traditional preparation method, the yield and product quality are improved, and the environmental pollution is reduced.

Yes, as a protein coagulant to produce tofu, the texture of tofu is white and delicate, the bitter and astringent taste of useless brine or gypsum, no protein loss, high tofu yield, and easy to use. In view of the slight sour taste of tofu when GDL is used alone, GDL and CASO4 or other coagulants are often pressed 1:3 2:

3. The ratio is mixed, the dosage is dry beans, and the temperature control is about 4 The effect is very good.

Water tofu is a special snack of the Han nationality and belongs to Fujian cuisine. One theory is that water tofu is freshly formed tofu, and it is called water tofu because it contains a lot of water, and it is white and tender. Can be used to cook.

Another theory is that water tofu is soybean milk and gypsum cooked, but not put into the container to press the tofu, compared with the former, this kind of tofu is more tender, generally eaten as a snack.

Gluconolactone is non-toxic when used to make tofu and tofu brain, and can be eaten with confidence.

Gluconolactone, commonly known as lactone, is a very versatile food additive.

Uses: Raw materials for flavoring agents, tofu coagulants, pH lowering agents and leavening agents. It is added to cow's milk to prevent the formation of milkstones.

In the brewing industry, it can be used as a preventative agent for brewerstone. When added to toothpaste, it helps to remove tartar, and the inner fat tofu is rich in protein, and it is also very beneficial to accompany some fresh and teasing vegetables.

Lactone tofu is made of gluconate-δ-lactone as a coagulant, which is nutritious, delicious, and an excellent delicacy.

The soybeans are ground and finely ground in the right proportions, and then filtered in sections using a centrifuge.

Use a large pot to cook the pulp, and the pulp cooking time is generally not about 15 minutes.

For tofu, the pulp is extremely important.

Boil the soy milk in a large pot until about 80 degrees Celsius, and then make a splash. Dissolve gluconolactone in water, then pour it into soy milk and stir well.

After gluconolactone is added to soy milk, gluconolactone tofu can be made.

Yes. You can do this: 1. Soak the beans Soak the beans carefully selected by the remaining socks in water.

Cool water is used in summer, warm water is used in winter, and the water is about 6 to 10 cm deep. Soak the bent beans to the extent that the skin of the beans is pinched by hand and then come out2. Pulp The soaked beans are beaten into a pulp with a beater.

The weight ratio of water to beans is 7:1).3. Bring to a boil Add 1 2 slurry of water to the pot.

After boiling, pour the polished soy milk into the pot, and put 30 grams of vegetable oil or oil base into the pot to kill the foam after boiling4. Filter the boiled soybean milk with white gauze to remove the okara. The gauze should be finer, otherwise the okara will not be clean, which will make the tofu rough and reduce the quality

5. Pour the filtered slurry back into the pot, heat it over low heat, and after about 10 minutes, add gluconolactone (the dosage is 1/1000 to 2/1000 of the amount of soybean milk) to the pot. At the same time, heat evenly from the periphery of the pot, and avoid causing the center to bloom in the center of the pot in the middle of the fire, which will affect the yield of tofu. When you point the pulp, you can start a little more, and then gradually decrease, and stop the pulp when you see the tofu flowers concentrated from the surrounding to ** or there are sesame grains formed.

After 5 10 minutes, the tofu is cooked6. Molding Scoop the cooked tofu into the tofu mold and press it into shape.

Hello dear<>

<> why tofu is stubborn in summer when you use glucolinate to make tofu is as follows: The reason why tofu is stubborn is because the protein and amino acids in tofu will react at high temperatures, resulting in a worse taste of tofu. In order to avoid stubbornness of tofu, a certain amount of stabilizers such as carrageenan or gelatin can be added to soy milk to improve the stability of tofu.

Tofu is a traditional food made from soybeans, while glucolactulin is an emulsifier that can help soy milk coagulate into tofu. Here's how to make tofu with glucolactulin: Ingredients:

Soybean 500 g - Glucose Inner Fat 1 g - Water Appropriate Steps: 1Soak the soybeans in clean water for at least 8 hours.

2.Take out the soaked soybeans, add an appropriate amount of water, and put them in a soymilk maker to crush them into soymilk. 3.

Pour the soy milk into a deep pot and heat it to about 80, then add the glucose lactate and stir well. 4.Then pour the soy milk into the tofu mold and wait for it to solidify.

The setting time depends on the temperature and humidity of the air. Generally, in summer, the temperature is high and the humidity is high, and the curing time of tofu will be prolonged. 5.

After the tofu is solidified, take it out and put it in cold water to cool, and then cut it into pieces.