Ordinary original cheese, in order to achieve the effect of cream cheese, first of all, there must be more than 28% emulsifiable concentrate in milk, and then fermentation, and the fermentation period will be completed smoothly.
At the same time, lactone can also replace brine and gypsum to make tofu, and the process is simple. Compared with the traditional technology, the prepared tofu is white in color, fresh and delicious, without peculiar smell, without loss of protein and high in tofu yield.
Moreover, it has a strong antiseptic effect on tofu, and the preservation period can be extended by 3 to 5 days at room temperature, which is conducive to improving the supply of tofu and dried bean curd in summer in cities, facilitating industrial mechanized continuous production and family preservation.
Extended data:
Common functions of gluconolactone:
It can be used to keep all kinds of food and beer fresh with remarkable effect. The shelf life of bottled beer can be extended to about 40 days, and it can be 6-7 days without lactone.
Lactone and baking soda can be used as leavening agents for cakes such as bread and biscuits. It can not only save fermentation time, improve efficiency and flavor, but also make cakes bulky and delicious and prolong storage time.
Lactone can be used to make cooked sauce meat, sausage, bacon and other foods, which can accelerate the formation of pigment and increase color. In addition, it can also be used to preserve the color and freshness of soy sauce and pickles, and to maintain the color of sugar-coated or pharmaceutical capsules.
References:
Baidu encyclopedia-lactone