Experimental purpose of frozen tofu

The purpose of frozen tofu experiment is as follows:

1, master the basic principle of tofu making, and explore the factors affecting the quality of tofu gel.

2. The processing methods of different kinds of tofu were compared, and a simple and feasible method for determining the quality of tofu was established.

3. By adding coagulants at low temperature, the effects of soybean varieties, soybean protein concentration, main components of soybean protein, different coagulants and their concentrations, and processing conditions on the gel strength, water holding capacity and microstructure of tofu were studied.

4. The main chemical forces to stabilize the gel network structure of tofu were studied. The solidification mechanism of different solidification types is analyzed.

Experimental principle of frozen tofu;

Tofu is a gel product with three-dimensional network structure formed by the combination of soybean protein under the action of coagulant. Although different varieties of tofu adopt different processing methods, there is a process of mixing coagulant and soybean milk.

The principle of making tofu is as follows: firstly, soybean protein is extracted from soybean to become soybean milk, and then coagulant is added to the soybean milk, and the soybean protein solidifies to form gel-tofu. Soymilk can only react with coagulant at a certain temperature to produce coagulation effect.

Coagulants include acids (such as acetic acid, lactic acid and gluconic acid), calcium salts (such as gypsum) and magnesium salts (such as brine). The water content and morphological specifications of tofu are different, which can be adjusted by operation during solidification and compression molding. Tofu processing in China has changed from manual operation to semi-mechanized production.

Using gluconolactone as coagulant to produce tofu has changed the traditional method of making tofu with salt water, which can reduce the loss of protein and improve the water retention rate of tofu, which is nearly 1 times higher than that of conventional methods. Tofu is tender, shiny, delicious, clean and hygienic. The method has simple process and simple operation, and is very suitable for family or industrial production.

Reagents and equipment required for the experiment:

Ingredients: carrots, not vegetables.

Acetic acid, lactic acid, gluconic acid and calcium salt (such as gypsum), magnesium salt (such as brine), gluconolactone, 72 1 spectrophotometer, high-speed tissue masher, mechanical stirrer and constant temperature water bath.