Is there any problem with the raw materials used in this artificial tofu in Wuhan, and does it have an impact on the human body once eaten? With these questions, our reporter interviewed Cao Gong of the Bean Products Committee of Nanjing Food Industry Association.
2. There should be four kinds of traditional tofu raw materials.
Cao Gong said that the raw materials of traditional tofu, if sorted by specific gravity, should be water, soybean, defoamer and coagulant, and the latter two food-grade additives account for no more than 3% in total.
For the production technology of tofu, Cao Gong gave a brief introduction: first, clean and soak the soybean, then grind and remove the residue, and then boil the generated soybean milk. In this case, soybean milk will produce a lot of foam, so a little food-grade defoamer should be added to ensure the soybean milk to boil. After boiling, the coagulant can be added, and the soybean milk will become the daily tofu.
3. Synthetic tofu can't be eaten well. Yesterday, the "fake tofu" fake dens were exposed. Industrial and commercial law enforcement officers discovered three materials: soy protein isolate, food-specific modified starch and white pigment. So, are these three raw materials harmful to human body?
Cao Gong explained that soy protein isolate can artificially increase the protein content of tofu to a certain extent, and modified starch may be to increase the smoothness and taste of tofu.
For the "white pigment" found on the spot, Cao Gong said that under normal circumstances, this whitening agent should not be added in normal tofu production.
In her opinion, the final product of this kind of tofu made of soy protein isolate should be somewhat similar to frozen tofu. In terms of nutritional value, although some protein is added, it is definitely useless to eat more because of the artificial addition of pigments and food additives.
4. Does synthetic tofu count as tofu? Is synthetic tofu counted as tofu? When the reporter threw this question to the relevant person of the Bean Products Committee of Nanjing Food Industry Association, the person admitted that it was not easy for him to judge, because the country did not define the broad concept of tofu. As far as the market is concerned, the applicable production standards, including tender tofu, dried tofu and other products, are the national standards for non-fermented bean products implemented by the state on 1 month 1 day in 2009. The applicable premise of this standard must be: bean products made by pulping process. That is to say, if it is a bean product made by other processes, the standard is not binding on it.
The person bluntly said that from this perspective, there is likely to be a standard supervision blind spot in the production of tofu with non-traditional techniques. Therefore, at present, from this perspective, as long as the relevant additives added by "synthetic tofu" are within the scope of legal addition, it is hard for the relevant departments to say that it is unqualified tofu.
5. Synthetic tofu is most worried that protein is unqualified. "The most worrying thing about synthetic tofu is the content of protein." This person bluntly said that the biggest nutrition of tofu is that it is rich in protein, and if the synthetic tofu lacks the necessary protein ingredients, it will naturally lose the nutritional value of tofu itself. In his view, under the standard, the state has clear regulations on the protein content of bean products produced by traditional techniques, while synthetic tofu is still tofu in taste, but there is no statement on the protein content. 1, Nanjing also has "synthetic tofu". So, is there any fake tofu in Nanjing market? A person familiar with the food industry told reporters, "The word' fake' depends on how you understand it. If tofu made without soybeans or with very few soybeans is regarded as fake tofu, there must be it in the Nanjing market. "
2, synthetic tofu, tofu fruit are sold It is reported that synthetic tofu is also sold in the Nanjing market.
Cao Gong of the Bean Products Committee of Nanjing Food Industry Association said that the most common method of artificially synthesizing tofu is to use starch to pass off as soybeans. When some vendors in Nanjing make tofu, they often add substances similar to corn starch. First, they reduce costs, because the price of corn starch is much lower than that of soybeans. In addition, after adding starch, the original fragile tofu becomes fragile and "spiritual".
Cao Gong also revealed that some vendors who produce tofu fruit will quietly add some glutinous rice flour to the tofu fruit, in order to make the tofu fruit look more Huang Cancan, and it is much heavier than the tofu fruit without glutinous rice flour.
3, the cost has dropped, and the nutrition has also dropped. Many readers are wondering: How much is a piece of tofu, and is it worth faking? The reporter learned that according to different market conditions, 1 kg of soybeans and 1 kg of starch have a price difference of one or two yuan, while using starch instead of soybeans can greatly reduce the cost.
Cao Gong pointed out that although both corn starch and glutinous rice flour are edible, the protein content of bean products is affected when they are used to make tofu, and the nutritional value of tofu will be affected.
4. Don't buy too white "too spiritual" tofu. "The market looks too good, and the tofu with too white color is not good." Cao Gong told reporters that she often went to the market to buy tofu, but when she saw Taibai tofu, she definitely had to make a detour. Because the color of soybean is a little yellow, if the color of tofu is surprisingly bright and white, it may be beautified, so it is best not to buy it.
In addition, under normal circumstances, tofu is fragile, but if you see white tofu with "spirit" or tofu with strong toughness, you should be careful.
5. Tofu in small workshops accounts for nearly half. For the current situation of bean products in Nanjing market, a person from relevant departments in Nanjing admitted that the production and sales of formal and legal enterprises accounted for about 60% of the total, while the sales of bean products from individual small workshops accounted for 40% of the total sales. And "tofu produced by small workshops can't be managed at all."