Gluconolactone, commonly known as lactone, is a widely used food additive.
Uses: used as raw materials for flavoring agent, bean curd coagulant, PH lowering agent and leavening agent. Adding it to milk can prevent the formation of milk stones. Brewing industry can be used as a preventive for beer stones. Adding it to toothpaste helps to remove tartar. Inner fat tofu is rich in protein, and it is also very beneficial to mix it with some fresh vegetables at ordinary times.
Extended data:
Bean curd with gluconic acid δ-lactone and its proportion.
Tofu is made of internal fat. First, the amount of internal fat should account for 0.3-0.4% of the amount of soybean milk, that is, the amount of internal fat in one kilogram of soybean milk is 3-4g. The actual quantity can be adjusted as needed, and the quantity is less. Tofu is tender, so you can use a small spoon to estimate the amount.
Second, the temperature when ordering tofu: when cooking at home, first dissolve the internal fat with a small amount of cold water when cooking soybean milk, and put it in a container containing tofu. After the soybean milk is boiled, the temperature drops slightly (it is said that the temperature of soybean milk is around 80 degrees Celsius; Actually, there is not much soybean milk, just a minute or two after cooking.
Directly pour the soybean milk into the internal fat solution that has been dissolved first, stir it a little, then let it stand and keep warm for 20 minutes (wrap the container with a coat at home to keep warm), and the soybean milk can solidify into tofu.
If the amount of internal fat is small, the slurry temperature is low, there is no heat preservation and the standing time is not enough, it will fail.
** ? The concentration of soybean milk is: soybean: water = 1: 15 (not thinner than this).
**? Poor adjustment of the ratio of internal fat to soybean milk, too high lactone and insufficient temperature may all lead to the inability of tofu to coagulate and form.
**? Golden Rule 1: The ratio of dried beans to water should be controlled at around 1: 10.
**? Golden rule 2: screen soybeans. Screen out those beans that are insect-infested, black, or incomplete.
Then soak the soybeans in three times the water. (Not less than 6-8 hours) Weigh it, 250 grams, which is a lot heavier. Wash the shriveled beans and part of their skins with water. Pour into the soymilk machine and add 1L (= 2kg) water. The upper limit of my soymilk machine is 1.2L, the soymilk is filtered, and diced mushrooms, shredded pork, laver, shrimp skin and Pleurotus eryngii are prepared for pickling.
** ? Golden Rule 3: The ratio of Δ-lactone gluconate to soybean milk is 500ml (1 kg) soybean milk, and 1.25g lactone is added. My bowl is exactly 500 ml (= 1 kg) of lactone (measured by bottle). Too much lactone will make tofu sour and unable to solidify, so it is best to bake it with a spoon.
* * golden rule 4: lactone should be melted with a small amount of warm water at 40 degrees. Soymilk must be poured with lactone at 80 degrees to coagulate into tofu. Stir at 10 and let stand for 20 minutes. ?
1. If your tofu brain is as shapeless as what I did before, another key is the temperature of the soybean milk. Too high or too low will lead to failure. Generally, soybean milk is almost 80 degrees when cooked for 5 minutes. Immediately pour in lactone and stir 10 times.
2. If you make tofu brain in winter, the temperature drops rapidly, and tofu brain can be formed in 20 minutes. At this time, you can boil a pot of boiling water, put the soybean milk into the cauldron immediately after washing it, and cover it for 20 minutes to form.
References:
Baidu encyclopedia-lactone tofu