The calcium content of soy milk is comparable to that of cow’s milk. In addition to the calcium naturally found in soybeans, most commercially available soy milk is calcium-fortified, providing approximately 300–400 mg of calcium per 250 ml (8 oz) serving, which equals about 30–40% of the recommended daily calcium intake. It is also commonly […]
קטגורית ארכיון: Know How
Traditional soy milk production processes generally include soybean selection, soaking, washing, grinding, pulp and residue separation, and boiling. Among these, how to use the soy milk cooking machine to boil the soy milk is an indispensable and important step in soy product production. The main purpose of boiling soybean milk is to heat it, causing […]
The core of eating soy products is to obtain high-quality plant protein, unsaturated fatty acids, soy isoflavones and other nutrients, which can not only efficiently supplement nutrition, but also protect the heart, bones, control metabolism, and slow down menopausal discomfortHere are the specific benefits and rationale: 1.Core nutritional advantages 2.Key health benefits 1.Protect cardiovascular: soy […]
Tofu is easy to break, has little water, and tastes residue, and the root cause is “excessive dehydration” and poor protein network structure.In short, there are several main reasons: 1.Dispensing is too old (the main reason):Excessive use of coagulants (such as gypsum and brine), or too fast and too high a temperature, can cause soy […]
The root cause of low yield of tofu per pound of beans is that the protein and water in the beans are not maximally retained in the final tofu. To put it simply, there are four main reasons: I.Use old beans or bad beans: Old beans that have been stored for too long or bad […]
CraftsmanshipTender tofu: Generally uses glucono-delta-lactone（GDL) as a coagulant. After adding the coagulant, the soy milk coagulates and forms a shape. It does not require pressing after forming and has strong water retention, resulting in a higher yield than firm tofu. Firm tofu: Uses gypsum, brine, or sour whey as a coagulant. The soy milk is […]
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