The lactone in lactate tofu is a coagulant made of gluconic acid.

This coagulant changes the traditional method of making tofu with brine, which can reduce protein loss and improve the water retention rate of tofu, nearly twice as much as the conventional method. Internal fat tofu is mainly made from soybeans and is rich in iron, calcium and other trace elements necessary for the human body.

Beta-gluconolactone is an acid coagulant. The principle is to decompose into gluconic acid when heated in water to coagulate proteins.

Traditional tofu production mostly uses gypsum and brine as coagulants. The process is complicated, the output is low, the storage period is short, and it is easy to absorb. Using gluconolactone as a coagulant to produce tofu can reduce protein loss and improve water retention. The output is greatly increased, and the tofu is white, delicate, shiny, has good taste and has a long storage time.

Preparation method:

1. For soaking beans, choose soybean navel (or soybean eyebrow) with light color, low oil content, large grains and thin skin, plump grain weight, and wrinkle-free skin. Glossy soybeans. Wash the soybeans and soak them for 12 hours to 18 hours in spring and autumn when the water temperature is 10℃-20℃; in summer, the water temperature is about 30℃; soak for 6 hours to 8 hours (change water every 24 hours); in winter, the water temperature is 5℃, soak for about 24 hours.

2. Refining: Generally, a refiner that can automatically separate pulp residues is used, and coarse grinding and fine grinding are done 2 to 3 times to increase the extraction rate of soybean protein as much as possible.

3. Boil the pulp, put the ground pulp in a stainless steel cooking bucket, use steam to cook the pulp to 60℃-70℃, add about 0.3% edible defoaming agent, Until the bubbles generated during the heating process are completely eliminated. Then continue to heat and boil the slurry. After the slurry boils, keep it for 3 to 5 minutes to cook the slurry thoroughly.

4. Cooling: Cool the cooked slurry to below 85°C.

5. Grease (add coagulant). First dissolve β-gluconolactone with a small amount of cold boiled water. Dosage: When making old tofu, add 30 grams of internal fat to 1 kilogram of pulp; add 24 to 30 grams of internal fat to 1 kilogram of soft tofu pulp. Add the dissolved internal fat to the cooled soy milk and slowly mix evenly.

6. Molding Pour the greased slurry into the molding mold and put it into the solidification tank. Keep it between 80℃-85℃ for 20 minutes to get the finished product. The newly formed tofu cannot be shaken for the time being. It should be left for a period of time to cool down naturally. If you are producing boxed lactone tofu, you need to be equipped with a filling and sealing machine.