2. South Tofu: Made of gypsum powder as coagulant, it is mostly found in the south of China, with a water content of about 90% and a soft texture.
3. Lactone tofu: Gluconic acid-δ-lactone is used as coagulant, which improves the yield and product quality and reduces environmental pollution compared with the traditional production method.
Tofu:
It is a nutritious food with a long history. The public's love for tofu has promoted the progress and development of tofu making technology. The main production process of tofu is pulping, that is, soybean is made into soybean milk; The second is solidification, that is, soybean milk solidifies into a gel containing a lot of water under the action of heat and coagulant, which is tofu. China is the birthplace of tofu. According to legend, the mother of Liu An, the king of Huainan (BC 177- 122), likes to eat soybeans. Once my mother couldn't eat the whole soybean because of illness, so Liu An asked people to grind the soybean into powder. Afraid that the powder was too dry, they rushed into some water and cooked it into soybean milk, but they were afraid that the taste was light, so they added some brine. The result turned into a lump, which is tofu flower. Huainan Wang's mother was very happy to eat it, and her condition improved, so tofu was handed down.