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application of gypsum (calcium sulfate) in soybean products
the difference between gypsum and other coagulants
the hardness and chewiness of tofu made with gypsum are lower than the tofu made with brine, but the yield of the tofu made with brine is lower and the water retention is poor.
the salt coagulant such as gypsum and brine is poor on the preserved effect of the isoflavones in soybeans than gluconolactone. but the gypsum is better than brine.
gypsum is a late-setting coagulant and the solidification time is long. the tofu made with gypsum has more delicate tissue structure.
application of gypsum in soy products
the concentration of coagulant is mainly determined by the reaction rate of coagulant and soya milk, the amount of coagulant and the quality of tofu.
when the calcium sulfate’s concentration is 0.25mol / l, the tofu’s bean curd tissue is good, coagulant and soy milk’s reaction is easier to control than brine and the mixing is relatively uniform. when the brine’s concentration is 1.9mol / l, the tofu’s bean curd tissue is good, coagulant and soy milk’s reaction is relatively easy to control and the mixing is relatively uniform. when the calcium sulfate and brine’s mixed coagulant ratio is 4: 6, the tofu will get better quality and taste.
there is no significant difference in the quality and taste of the tofu produced using the coagulant after the sterilization, but it contributes to the improvement of tofu’s quality and shelf life.
gypsum is a late-setting coagulant and the solidification time is long. excessive use of gypsum will remain calcium sulfate in tofu and affect tofu’s aroma and taste.
calcium, magnesium and hydrogen can promote tofu solidification; sodium and potassium ions postpone solidification and improve ph at the same time. the calcium or magnesium salts in organic acids also improve tofu flavor.