Colorful tofu with nutritious fruits and vegetables, like traditional tofu, is made of soybeans. The difference is that colorful tofu is made by adding natural vegetable juice accessories to form natural colors and is rich in nutrients. Colorful tofu preserves the fiber in vegetables and is beneficial to human absorption and digestion. On the basis of high nutrition of ordinary tofu, colorful tofu adds vitamins, dietary fiber and minerals, and maintains the natural color and fragrance of fruits and vegetables, which has the characteristics of rich nutrition, attractive color and novel variety.

1, squeezed juice from colorful tofu Select fresh vegetables, clean them, chop them up and mash them, then squeeze the juice, and filter to remove vegetable residues. When the PH value of vegetable juice is less than 6, the color tofu is not completely solidified, and the texture of the product is too soft and loose. When the PH value is greater than 6.5, the product is hard and easy to break, and the surface is rough. Therefore, it is best to adjust the PH value of vegetable juice to 6.0-6.5, so that the product is tender, shiny and elastic, and the yield is high.

2. The processing of colorful tofu should pay attention to the mixing ratio of soybean milk and vegetable juice. The amount of vegetable juice is small, which is not easy to color tofu; Too much vegetable juice will produce grass flavor and make the flavor worse. Generally, the suitable dosage is 8-10 ml of concentrated vegetable juice per 50 ml of soybean milk. Secondly; The boiling time should not be too long after adding vegetable juice to the boiled soybean milk; So as not to damage the nutrients in the vegetable juice. After the vegetable juice is added, it must be fully stirred and mixed evenly, so as not to affect the color of the finished product.

3, colorful tofu precautions In order to improve the utilization efficiency of vegetable juice and reduce the dosage, you can consider the concentration of vegetable juice. If the vegetable juice is concentrated to 1/2, the addition of 100 ml of soybean milk is changed from 16 ml to only 8 ml, and the quality of the product is not much different from that without concentration. Vegetable juice should be added after the soybean milk is basically cooked, and it can be boiled for 2-3 minutes after adding. If the time is too long, the vitamins will be denatured, and if it is too short, the disinfection and sterilization will not be achieved. When the mixed solution of cooked soybean milk and vegetable juice enters the pulping process, its temperature is generally 90℃-95℃, and the concentration of soybean milk is about 8 degrees. Add appropriate amount of cold water according to the ambient temperature to make the temperature of soybean milk drop to 70℃-80℃, and when the concentration drops to about 7.5 degrees accordingly, start to order the slurry.