3 g lactone point 1200- 1400 g soybean milk. The matching ratio of soybean milk and lactone: 400 grams of soybean milk corresponds to 1 g of lactone, and a bag of lactone is mostly 3 grams, so it is necessary to match about 1200~ 1300 grams of soybean milk. After mastering the mixing ratio of soybean milk and lactone, the bean curd is very simple to make. Lactone belongs to food coagulant and stabilizer, and lactone is added to soybean milk.

The properties of adding yeast to flour are the same, which changes the original structure of raw materials and turns them into delicious food for them to eat. Lactone is generally insoluble in water, but soluble in organic solvents such as ethanol and ether, and its density is generally smaller than that of water. Lower lactones are liquids with aromatic odor. Low molecular weight esters are colorless and volatile aromatic liquids. Higher lactones are usually colorless and odorless waxy solids.

Use of gluconolactone

Using GDL as protein coagulant to produce tofu, the texture of tofu is white and tender, without the bitter taste of bittern or gypsum, without the loss of protein, and the tofu yield is high, and it is convenient to use. In view of the slight sour taste of tofu when GDL is used alone, GDL and CaSO4 or other coagulants are often mixed in the ratio of1:3 ~ 2: 3, and the effect is very good when the temperature is controlled at about 4℃. ?

It is mainly used to produce yogurt or cheese. In industrial use, the gel strength of milk acidified by GDL is about twice that of fermented milk. When 0.025% ~1.5% is added to milk, the product can reach the required curd pH, while when 3% is added, the milk gel prepared at 30℃ has a similar structure to that made by lactic acid fermentation.