Mar 30,2022
What auxiliary ingredients are added during the tofu‑making process?
Coagulants are indispensable auxiliary ingredients in the tofu‑making process. From ancient times to the present, whether producing tofu or other soybean‑based foods—except for lactone tofu—the addition of a coagulant has always been an essential step. Common tofu coagulants include glucono‑δ‑lactone, calcium sulfate, magnesium chloride, calcium chloride, and magnesium sulfate.
Adding antifoaming agents can reduce the formation of air bubbles in the finished tofu product; the impact of these bubbles on the product’s appearance should not be overlooked.
During operation of the grinding machine, adding an appropriate amount of antifoaming agent plays a decisive role in eliminating bubbles in the liquid. Common antifoaming agents include glyceride‑based, silicone‑resin‑based, and emulsified silicone‑oil‑based formulations. Typically, such agents are introduced into the soy milk before boiling to prevent foaming during the heating process.
