How do you make homemade southern tender tofu with glucolactulin?

1. Material selection. Choose fresh soybeans and remove shriveled beans and impurities with insect eyes.

2. Soaking. The purpose of soaking is to make the beans swell and absorb enough water to facilitate the extraction of protein. The volume of expanded soybeans is 2-3 times that of dried soybeans, and generally kilograms of water per kilogram of soybeans.

For example, soak for 24 hours at 5 o'clock, soak for 12 hours at about 18, and soak for 6-8 hours above 27. In order to extract more protein, soda ash by weight of dried soybeans can also be added during soaking.

3. Refining. Add water to grind the soybeans. Generally, the finer the grinding, the higher the protein extraction rate, but the filtration is poor; The pulp is coarse and easy to filter, but the protein extraction rate is low, which affects the yield. The fineness of the pulp should pass through the 80-mesh basket sieve.

4. Filtration. The purpose of filtration is to separate the protein from the cellulose. Filter with a hanging bag made of 80 mesh carrot sieve. Generally, wash the slag 3 times. It is better to make about 6 kg of soy milk per kilogram of soybeans for lactone tofu.

5. Boil the pulp. The purpose of boiling the soybean is to remove harmful substances in the soybeans, such as coagulants and beany smell, and boil the soy milk to 100 for 3-5 minutes. During the heating process, a large amount of foam will be produced due to the decomposition of soap, which can be used with defoamer or vegetable oil to kill foam to reduce the loss of soybean milk.

6. Lactone slurry. Dissolve lactones in water first. When the temperature of the soy milk drops to about 80, turn the soy milk up and down with a spoon with one hand, and slowly add lactone with the other hand, and it will be completed within 5 minutes.

Dosage of lactone: 15 grams of lactone per kilogram of soybeans, more than 18 grams, the taste of tofu has a sour taste, and the cost is increased, less than 12 grams, and the coagulation of soybean milk is not good. It has been proved that tofu and lactone tofu made with a mixture of lactone and gypsum coagulants are basically the same.

The method is: add 1 3 gypsum and 2 3 lactones at the dose of lactone.

7. Finished product. The soybean milk with lactone is kept warm for 30 minutes, and the finished product is formed after it is stable.

8. Process characteristics. High yield. Each kilogram of soybeans produces 2-3 kilograms of tofu more than the traditional method.

Long shelf life. Lactone tofu can be stored naturally for 5 days under 12 conditions, and can be stored naturally for 2 days even at 25 high temperatures without tasting taste. Traditional tofu spoils in 5-6 hours.

The technique is simple. This technology eliminates the need for complicated processes such as dotting brains and pressing bags in traditional methods. High quality.

The color and taste of lactone tofu are better than that of ordinary tofu, and it has strong market competitiveness.

I haven't done it, so you might as well take a look at the following **.

Homemade lactone tofu.

Tofu is made by soaking soybeans, grinding them, and then adding an appropriate amount of coagulant to the juice of the beans. Tofu is rich in protein, fat, sugar, calcium, phosphorus and other inorganic salts, is a food with high nutritional value, except that the fat content is slightly lower than soybeans, other nutrients in soybeans are retained. �

Principle of activity Gluconic acid-δ-lactone is an excellent food additive, with good preservative, and it is also a coagulant, which can make the protein in soybean milk coagulated to make tofu. �

Activity Supplies Commercially available bagged soybean milk, gluconic acid-δ-lactone, fine salt, monosodium glutamate, sesame oil, chili oil, dried shrimp, rice wine, sugar. Tray balances, soup spoons, tea jars, iron stands, alcohol lamps, asbestos nets, water baths, bamboo chopsticks. �

Activity Step 1Weigh gluconate-δ-lactone, put it in a tea jar and add 4 5ml of water, stir to dissolve. �

2.Then add a bag of loose soybean milk (about 220ml), stir well, put it in a water bath and heat it in a boiling water bath for 2 3 minutes, keep it warm for about a quarter of an hour, and then heat the water bath to boiling, and after about a quarter of an hour, the soy milk will solidify into tofu. �

3.Mix 10g of dried shrimp, sesame oil or chili oil and sugar into a seasoning. �

4.Add the tofu that has cooled to room temperature to the above seasoning, mix the bamboo chopsticks and taste. �

Eventual issues

1.If there is no gluconic acid-δ-lactone, some electrolytes can be added to the soybean milk, such as magnesium chloride, calcium sulfate, etc. (commonly known as point halogen).

2.If you have a tool for grinding soybeans, you can use soybeans as a raw material to make tofu. Pick out the soybeans to remove mold and impurities, wash them, and soak the soybeans in water overnight according to the mass ratio of 1.

The soaked and fattened soybeans are ground into coarse soybean milk, and then filtered with fine gauze to filter out the bean dregs, and the obtained filtrate is edible light soybean milk after boiling, and then tofu can be prepared according to the above method.

Categories: Life >> Food Cooking.

Problem description: How to do it? What is the ratio of dry beans to water and lactones?

Analysis: Yes. It can be done like this:

1. Soak the beans Soak the selected beans in water. Cool water is used in summer, warm water is used in winter, and the water is about 6 to 10 cm deep. The degree of soaking beans is better to pinch the skin of the beans by hand and then fall out. 

2. Pulp The soaked beans are beaten into a pulp with a beater. (The ratio of water to beans by weight is 7:1). 

3. Bring to a boil Add 1 2 slurry of water to the pot. After boiling, pour the polished soybean milk into the pot, and put 30 grams of vegetable oil or oil base into the pot to kill the foam after boiling. 

4. 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 do not concentrate the fire in the center of the pot to cause the center to bloom and affect the tofu yield. 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 to 10 minutes, the tofu is cooked. 

6. Molding Scoop the cooked tofu into the tofu mold and press it into shape.

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

01 Select the beans with full grains and better quality, and then put the beans into the pot, pour an appropriate amount of water into the pot, and soak them.

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

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

04 For tofu, it is extremely important to have a slurry.

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.

05 After adding gluconolactone to soy milk, gluconolactone tofu can be made.

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.