With gypsum anhydrous as curing agent of the hardness and chewiness of tofu is markedly lower than the use of brine tofu, use of brine tofu production rate is low, poor water retention.
Represented by gypsum and brine salt-coagulants preservation effect of soybean isoflavones in content - no sugar acid lactone, the plaster on the content of soybean isoflavone in preservation effect is better than the brine.
Gypsum food grade for delayed solidifier, it slow and soy proteins in serum, squatting brain (solidification time) long, the forming of tofu organizational structure and fine.
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