How to solidify the forming process of soybean products

The solidification process of soy products is also known as spotting the brain, that is, by adding a coagulant to the boiled soybean milk in a certain proportion, the soybean milk is converted from a sol to a tofu brain. Traditional tofu production uses calcium and magnesium salts as coagulants. The hydrated membrane and double electric layer on the surface of protein molecules can connect protein molecules to one another through calcium bridges (Ca) or magnesium bridges (Mg). Through these two functions, protein molecules crosslink each other to form three-dimensional Net structure and solidify.

The commonly used form of calcium salt in the production of bean products machinery is plaster of plaster, and the amount of 100kg of soybean is 2.2-2. 8kg. Gypsum is a commonly used coagulant for southern tofu (Southern tofu). Magnesium salt is commonly used in the form of brine, liquid and solid forms, the concentration of the liquid is generally 25 - 27 Baume degrees, solids and liquids are adjusted to 16 Baume degrees when used, the amount of use for every 100 kg of soybean Add 2 to 5kg (based on solids). Brine is a commonly used coagulant for Northern Tofu (Northern Tofu). The process conditions of the soybean product mechanical brain, the main process parameters when the brain is the temperature, milk concentration and pH. The brain temperature is usually controlled at 70-90°C. If more water is required for tofu, the temperature of the brain is lower. If the tofu is required to contain less water, the temperature of the brain can be appropriately increased. All of these can be flexibly changed.

After a little bit of time, it takes a while to rest, and it is called camphor, flowering, or flowering in the production of soybean products. The network of freshly ground soybean milk is discontinuous and inhomogeneous. Only for a certain period of time, the network is uniformly organized through the adjustment of the secondary bonds between the skin chain and the skin chain and between the skin chain and the water molecules. Three-dimensional structure. When camphor is not suitable for vibration, the formed gel network is easily damaged due to its low strength. The time of rest should vary according to the specific production situation, generally between 10 and 30 min.

Since the bean curd of the soybean product is mechanically solidified, it retains a lot of moisture, so it has a low strength, is easily broken, and cannot be cut into pieces. Forming is the process of transforming the soft bean curd into a tofu with a certain intensity. Before the soy product machine bean product is shaped, the tofu brain is first broken, which is called breaking the brain. After breaking the brain, the original structure of the tofu brain has been destroyed to a certain extent, releasing a part of the water, breaking the brain is also conducive to the discharge of water when pressed.