What kind of lactone tofu is lactone tofu? It is tofu produced with gluconic acid-δ-lactone as coagulant. It changed the traditional method of making tofu with brine, reduced the loss of protein, and improved the water retention rate of tofu, which was nearly 1 times higher than the conventional method. Moreover, tofu is tender, smooth, shiny, palatable, clean and hygienic.
Advantages of lactone tofu: using gypsum as tofu, 1 kg soybean can only produce 3~3.5 kg tofu; However, the production of tofu with lactone has no loss of yellow pulp and the yield is improved. 1 kg soybean can produce 5~6 kg tofu.
The quality of the product is improved and the shelf life of the product is prolonged: the texture of lactone tofu is tender, and the color, fragrance and taste of the product are better than those of ordinary tofu. In addition, because the discharged water has no yellow pulp, the loss of soluble components is small, and the nutritional value is improved. Lactone tofu is made by heating and curing, which has a certain bactericidal effect, and sealed packaging also prevents secondary pollution. Lactone tofu will not deteriorate when stored at room temperature of 25℃ for two days, while ordinary tofu can only be stored for 5 ~ 6 hours.
The production efficiency is improved: the traditional complicated solidification method is replaced by water heating solidification, which simplifies the production process, improves the mechanization and automation level and reduces the labor intensity.
Reduce environmental pollution: lactone tofu has no yellow pulp discharge and reduces industrial wastewater.
What is old tofu? Old tofu, also known as north tofu, originated from a traditional snack in Shandong Province. The product is similar to tofu, but the production is more complicated, the technology is stronger and the taste is older. The old tofu is white and bright, tender but not loose, the brine is clear but not light, and the flavor is unique.
Old tofu is a special breakfast in some parts of Shandong, and it is very popular. Old tofu is white and bright, tender but not loose, clear but not light, oily but not greasy, delicious, fleshy but not fishy, spicy but not choking.
The classification of tofu South tofu (tender tofu) is white and very tender. North tofu (old tofu) is yellow and old. South tofu (tender tofu) uses gypsum as coagulant, and north tofu uses brine as coagulant. North tofu or North tofu, also known as old tofu and hard tofu, refers to tofu made with brine as coagulant. It is characterized by higher hardness, elasticity and toughness than south tofu (tender tofu), but lower water content than south tofu (tender tofu), generally between 80% and 85%. North tofu, also known as brine tofu, as its name implies, its molding agent is brine, which is more compact than south tofu, but its section is not as smooth as south tofu.
The nutritional value of old tofu is generally made of brine (magnesium chloride), which is characterized by high hardness, strong toughness, low water content, rough taste, slightly sweet and bitter, but the content of protein is the highest. Although the northern tofu is bitter, it is high in magnesium and calcium, which helps to lower blood pressure and vascular tension, prevent cardiovascular diseases and strengthen bones and teeth.
Old tofu Old tofu is a kind of green food with high protein and low fat. Its raw material soybean is rich in protein and contains a variety of essential amino acids, which can improve human immunity; Prevent vascular sclerosis, because soft phospholipids in soybeans can remove cholesterol attached to blood vessel walls, prevent cardiovascular diseases and protect the heart. Soft phospholipids in beans can also prevent excessive fat from being stored in the liver, thus effectively preventing fatty liver caused by obesity. Jiangtang Jiangzhi bean contains a substance that inhibits pancreatic enzyme and has therapeutic effect on diabetes.
Soybean isoflavone is a phytoestrogen with similar structure and estrogenic activity. Can relieve symptoms of female climacteric syndrome, delay female cell aging, keep skin elastic and beautiful, reduce bone loss and promote bone formation; Reduce blood fat. Old tofu is a high-grade nutritious food made of soybean protein, and its absorption rate can reach 92-98%. Besides containing protein, old tofu can also provide nutrition for human physiological activities.