How do you make tofu? What are the main ingredients of the marinade? How to make it?

If you pay attention to the situation in the tofu workshop to make tofu, you will find: people always use water to soak the soybean, grinding into soybean milk, boiling, and then point brine - to the soybean milk to add salt brine (the main ingredient is magnesium chloride). At this point, there are many white things precipitated, a filter, made of tofu

Salt brine since you can not drink, why do you want to make tofu with salt brine it

It turns out that the soybean is the most important chemical composition is protein. Proteins are macromolecular compounds composed of amino acids, with free carboxyl and amino groups on the surface of the protein. Due to the role of these groups on the water, so that the surface of the protein particles to form a layer with the same charge of the water film of the colloidal material, so that the particles are isolated from each other, will not be due to the collision and bonding sinking.

When pointing brine, because the salt brine is an electrolyte, they will be divided into many small charged particles in the water - positive ions and negative ions, due to the hydration of these ions and seized the water film of the protein, so that there is not enough water to dissolve the protein. In addition, the positive and negative ions of salt inhibit the repulsive force caused by the charge on the surface of proteins, which reduces the solubility of proteins, and particles coalesce with each other to form a precipitate. At this point, the soybean milk appeared a lot of white stuff.

There are many electrolytes in salt brine, mainly calcium, magnesium and other metal ions, they will make the protein coagulation in the body, so if people drink more salt brine, it will be life-threatening.

Tofu workshops sometimes do not use salt brine point brine, but with gypsum point brine, the same reason.