Tofu is a plant food, rich in high-quality protein, fat and trace elements, such as calcium, iron and zinc. In fact, there is no essential difference in nutrients between the two, except that lactone tofu may lose some nutrients during processing. Therefore, ordinary tofu is slightly better in this respect and closer to nature.

Generally speaking, choosing lactone tofu or ordinary tofu depends on personal preference and cooking needs. Lactone tofu has advantages in exquisiteness and beauty, and is suitable for gourmets who pursue unique flavor, while ordinary tofu pays more attention to health and pure taste, and is suitable for people who like home cooking. No matter which one you choose, tofu, as a balanced food, is worth eating properly in your daily diet.

Main differences between tofu with internal fat and tofu

1, production process difference

Internal fat tofu is made by cooling cooked soybean milk, adding β -gluconolactone for solidification, and then cutting and packaging. Tofu is made by soaking soybeans, grinding them into slurry, boiling them into soybean milk, adding gypsum to solidify them, and then pressing them with gauze and boxes to squeeze out excess water.

2, the difference between materials

The coagulant of internal fat tofu is β -gluconolactone, so it is called internal fat tofu, while ordinary tofu uses gypsum as coagulant, and the coagulant is different.

3, taste differences

Internal fat tofu has high water retention rate because of its fast production speed. Generally, the taste is smooth and tender, and it is fragile when cooked. Ordinary tofu, however, needs to be squeezed out as much as possible because it takes a long time to make, and bacteria are easy to reproduce. In the end, the taste is soft and the texture is not delicate, so it can be cooked into pieces.

The above contents refer to Baidu Encyclopedia-Lactone Tofu Baidu Encyclopedia-Tofu.