Brine point tofu
One thing drops one thing
Today I will talk to you about tofu
Many people think that tofu is "additive-free"
Take a look at the following comic
Help you reacquaint yourself with tofu
Smart Grandpa Confused Grandma
Hope for the stars
Hope for the moon
Finally looking forward to the little grandson to visit the door!
This tofu is pure natural and pollution-free
Handmade without additives
Smart Grandpa reminds
Tofu is soy milk in the combination of heat and coagulant, coagulated, commonly used coagulant in the past the main components of salt halogen (magnesium chloride or calcium chloride), gypsum (calcium sulfate) and so on. Modern industrial production of tofu uses gluconic acid-δ-lactone to solidify tofu, and the production is the lactone tofu that we are familiar with.
So
This brine is a kind of coagulant
There are also additives in the tofu!
Coagulant is a substance added to stabilize the structure of food, solidify the form of processed food, reduce or eliminate its fluidity and do not deform the tissue structure, and increase solids. It can be divided into two types: inorganic coagulant and organic coagulant. It is mainly used for soy products production and fruit and vegetable deep processing, as well as the manufacture of gel food. In the summer, everyone loves to eat cool jelly pudding, which is loved by everyone because of its crystalline appearance, bright color, soft and smooth taste, sweet and moist, and all of them use coagulants.
Listen listen listen
The confused grandmother was stunned
"Coagulants are also food additives,
There won't be any problems with eating! ”
"Don't panic, don't panic, and listen to my detailed explanation!"
Smart Grandpa said triumphantly
The food coagulants allowed to be used in China are calcium sulfate, calcium chloride, magnesium chloride, propylene glycol, disodium edta, stannous citrate disodium, gluconic acid -δ-lactone and so on. The specific dosage needs to be implemented in accordance with the provisions of GB 2760-2014.
Editor-in-Charge: Liu Binshan
Executive Editors: Wu Yun, Hu Yuyang
Source: Guangdong Food Safety