The difference between lactone tofu and ordinary tofu is that the production process is different, the materials are different, the color is different, the taste is different and the nutritional components are different.

1, different manufacturing processes

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

2. Different materials are used

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

3. Different colors

Internal fat tofu is white, delicate and shiny because of its simple and quick production process, while ordinary tofu is very susceptible to bacterial contamination during the production process because of its long production time and many processes, and the final tofu is pressed by a mold, so the color of the finished product is generally dark white and dull.

4, the taste is different

Internal fat tofu has a high water retention rate because of its fast production speed. Generally, it tastes smooth and delicate, and it is fragile to cook. However, ordinary tofu needs to squeeze out water as much as possible because of its long production time and easy reproduction of bacteria, and the final taste is soft, the texture is not delicate, and it can be cooked into pieces.

5. Different nutrients

Protein is not easy to be destroyed when β -gluconolactone is used to coagulate tofu because it is made quickly. Generally, the content of protein in the prepared tofu is higher, but because of its high water content, protein is not as high as that of dehydrated tofu, and other nutrients are also lower than that of ordinary tofu.