Its principle is to solidify the glucose in soybean milk, which can keep the nutrition of the original bean better than brine tofu and gypsum tofu.
Practice:
1.Soybeans with light umbilical color, low oil content, large and thin skin, full grain weight, wrinkle-free and shiny skin are selected for soaking. Wash soybeans, and the water temperature in spring and autumn is 10? C—20? C, soaking 12 hours-18 hours; Summer water temperature is 30? C or so; Soak for 6-8 hours (change water every 24 hours); Winter water temperature 5? C, soaking for about 24 hours. Water quality is better with pure water and soft water. Generally, the water consumption ratio of beans to water is1:3, and the soaked soybeans are about 2.2 times the weight of raw materials. Soaked beans require douban to be full and split a small line. However, if the soaking time is too long, it will affect the pulp yield.
2. Generally, a refiner capable of automatic separation of pulp and residue is selected for grinding, and the coarse grinding and fine grinding are carried out for ***2-3 times, so as to improve the extraction rate of soybean protein as much as possible. Because it is no longer necessary to press and shape tofu like using brine and gypsum as coagulants, the amount of water added in the pulping process determines the tenderness of the finished tofu. Generally, the ratio of water to dried beans is 3-4:1when making old tofu, and 6-10:1when making tender tofu. The amount of water added in the first rough grinding is 30% of the total amount of water added, and the screw of the refiner is adjusted for fine grinding for the second time, with the amount of water added being 30% and the amount of water added for the third time being 40%, so as to wash out the pulp in the bean dregs as much as possible. The ground slag should feel fine and have no particles.
3. Boiling: put the ground pulp in a stainless steel boiling barrel and boil the pulp with steam to 60? C-70? C, add about 0.3% edible defoamer until the bubbles generated during heating are completely eliminated. Then continue to heat and boil the pulp, and keep it for 3-5 minutes after boiling to cook the pulp thoroughly.
4. Cooling The cooked pulp is cooled to 35? Below C.
5. Point the fat (add coagulant). First, dissolve the β-gluconic acid lactone with a small amount of cold boiled water. Dosage: when making old tofu, add 30 grams of internal fat 1 kg pulp, and add 24-30 grams of internal fat to tender tofu 1 kg pulp. Add the dissolved internal fat into the cooled soybean milk and slowly mix evenly.
6. Molding: Pour the greased slurry into a molding die and put it into a solidification tank. At 80? C—85? C for 20 minutes to obtain the finished product. The freshly formed tofu can't be shaken for a while, so it should be allowed to cool for a while. If the boxed tofu is produced, it needs to be equipped with a filling and sealing machine.