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 protein, isoflavones, and lecithin work synergistically to reduce total cholesterol, low-density lipoprotein, and reduce the risk of atherosclerosis; Studies have shown that consuming 26.7 grams of tofu per day can reduce the risk of cardiovascular disease by 18%, and the risk of cardiovascular disease in people with high soy intake can be reduced by 13%. […]
カテゴリーアーカイブ: Know How
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 milk to oversolidify instantly. The protein network formed in this way is very thick and hard, squeezing out too much water, and the tofu made will be dry, crushed, and slaggy. 2.Pressing too heavy/too long:When the tofu is formed, the weight of the pressing is too large, or the pressing time is too long, forcibly […]
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 beans that are moldy and spoiled will have a low pulp yield and a decrease in protein content, so naturally you can’t make much tofu. II.Grinding and filtration link: insufficient extraction III.Boiling and dispensing: process errors IV.Pressing and molding link: too much water loss Pressing too heavy/too long: too much pressure or too long time […]
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 mixed with the coagulant and coagulates into tofu pudding. After forming, it needs to be pressed to further drain the water. Appearance textureTender tofu: white in color, very tender and soft in texture, smooth surface, high water content, close to the state of tofu pudding, easy to break with a light touch. Firm tofu: The […]
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