过去,人们加工豆腐习惯于川卤水、石膏作凝固剂。现在有一种新型凝固剂——葡萄糖酸内脂代替了卤水、石膏。用它作凝固剂生产的豆腐,质地细嫩,味美可口,无蛋白质流失,出品率高,一斤黄豆可做出六斤豆腐。而且有一定的防腐性,可保存3～4天,其味仍然鲜嫩可口。 用葡萄糖酸内脂作凝固剂的新法做豆腐的生产工艺可分为选料、浸泡、磨料、消泡搅拌、煮浆、滤浆、加凝固剂装盆(袋)、加热消毒凝固成型等八个部分。从选料到滤浆几道工序与传统做豆腐的方法相同。唯有 In the past, people processed tofu used to brine, gypsum coagulant. There is now a new type of coagulant - gluconic acid instead of brine, gypsum. Use it as coagulant production of tofu, delicate texture, delicious, no protein loss, high yield, a pound of soy can make six jin tofu. And there is a certain anti-corrosion, can save 3 to 4 days, its taste is still fresh and delicious. Using gluconic acid as a coagulant new method to make tofu production process can be divided into choice of materials, soaking, abrasive, defoaming and stirring, boiling pulp, filter, coagulation agent installed basin (bag), heat sterilization coagulation molding Part. From the election material to filter a few processes and the traditional method of making tofu the same. Only