First, tofu made of gluconolactone with different shelf life can be packaged and sealed after high temperature sterilization, so that tofu can be stored for about five days at the longest; But ordinary tofu has a short shelf life and must be refrigerated for no more than two days. Second, tofu made of gluconolactone with different tastes is also called lactone tofu and tender tofu. Its appearance is more tender and shiny than ordinary tofu, and its taste is tender, smooth and delicate. Thirdly, making different kinds of fat-filled tofu mainly refers to tofu made with glucono-δ-lactone as coagulant, which has high water content and the amount of tofu made is twice that of ordinary tofu. Ordinary tofu is made of brine and gypsum as coagulants. Ordinary tofu has complex production technology, low yield and short storage time, and is not easily absorbed by human body. Compared with ordinary tofu, the processing technology of lactone tofu is simplified, which replaces the traditional processing technology of tofu, and the yield and nutritional value are higher than ordinary tofu.