The use of glucono-lactone as an additive to make tofu is a new technology introduced from Japan. It replaces traditional processing methods such as salt-halogen and gypsum as tofu coagulant. Its products are white, delicate, and have no bitter taste. Generally, every kilogram of soybeans Six kilograms of tofu can be produced, and the protein content is about 18% higher than the traditional method of tofu, and the economic benefits are significantly improved.
The main raw materials: use mildew-free soybeans, sieve out debris, remove pests, and grind them until they are used.
Equipment and equipment: stone or crusher, barrel or tile tank, cauldron, steamer and so on.
Production method: Put the soybeans into the cask or tile tank, then pour cool water, and add 22 kilograms of water per kilogram of soybeans. Soak the water 3 times, change the water to stir the beans, further remove impurities, so that the PH value decreases, prevent protein acidosis. Soaking time is: peeled soybeans: soaking for 6-8 hours at room temperature below 15°C, soaking for 5-6 hours at about 20°C, soaking in summer for 3 hours. Peeled soybeans: soaked for 4 to 5 hours in summer, 8 to 10 hours in spring and autumn, and soaked for 24 hours in winter. Chen soybeans can be extended for some time accordingly. Such soaking can increase the gloss, gluten and rot content of the tofu product.
The soaked soybeans are ground in a stone mill. Stone grinding teeth to be uniform, the milk will only be grinding out both uniform and fine. In order to fully release soy protein, it must be ground twice. When grinding the first time, add cold water while adding 30 kg of water. After grinding the first time, the soybean milk was ground and rubbed again for the second time, while adding 15 kilograms of cool water. At this time, the ratio of soybeans to water is generally about 1:5. After grinding, put the milk in a cask or tile tank.
Take vegetable oil or oil, about 1% of the amount of soybeans, into the container, add 10 kg of warm water at 50 °C ~ 60 °C, stir with a tool. Then pour it into the milk to eliminate the foam.
After defoaming, immediately filter. It is usually filtered twice and agitated while filtering. During the second filtration, appropriate amount of cold water must be added to rinse the bean dregs so that the milk is fully separated from the bean dregs. The pores of the filter cloth should not be too large or too fine.
Then, the filtered soybean milk is poured into the pan once, and the lid is covered with heat. The milk is boiled and boiled for 2 to 3 minutes. Be careful not to overheat the fire. Raise it with a spoon while heating and prevent it from sticking. After cooking, soy milk is poured into the tub and cooled. When soymilk is cooled to about 30°C, take 200g of gluconolactone, dissolve in appropriate amount of water, quickly add it to soybean milk, and stir well with a spoon. Then, the semi-solidified soybean milk is poured into an aluminum container or a special plastic food bag and heated with steam or a steamer for 20 minutes, and the temperature is controlled between 80°C and 90°C. Do not exceed 90°C. Then it cools again. As the temperature decreases, soy milk forms a delicate, white tofu.
Process flow Raw soybean→stone crushing→water immersion→refining→foam filtration→cooking→glucose lactone→solidification→heating→cooling solidification is finished product.
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