What is the principle of air tofu?

Due to the carboxyl and amino groups on the surface of protein, colloidal substances with the same charge are formed on the surface of protein particles, so that the particles repel each other and cannot sink together. After the brine is ignited, because there are many electrolytes in the brine, many positive and negative ions are formed in the water, which destroys the repulsion and makes protein combine with precipitation to form tofu.

Tofu contains a variety of trace elements necessary for human body, and is also rich in high-quality protein, which is known as "vegetable meat". The digestion and absorption rate of tofu is above 95%, and this healthy food has always been loved by everyone. However, if you want to give full play to the nutritional value of tofu, you need to pay attention to good collocation.

Development history

China is the birthplace of tofu. According to legend, the mother of Liu An, the king of Huainan (BC 177-BC 122), likes to eat soybeans. Once her mother couldn't eat the whole soybean because of illness. Liu An had the soybean ground into powder, so she rushed into some water to boil it into soybean milk, but she was afraid that it would taste weak, and she put some brine in it, which turned it into a lump, that is, tofu flower.

Huainan Wang's mother was very happy to eat it, and her condition improved, so tofu was handed down. The making of tofu was probably invented by Liu An when he organized alchemy. Alchemists used many minerals and inorganic salts in alchemy, and occasionally found that gypsum or other salts could solidify soybean milk into tofu.

Zhu, a famous poet in the Song Dynasty, said: "The bean is thin and the heart is rotten. If you know Huainan, you will get spring cloth. " And self-note "handed down tofu was originally the king of Huainan." Li Ming's Compendium of Materia Medica: "The method of tofu began with Liu An, the king of Huainan in the former Han Dynasty".

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