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Why is it necessary to control the amount of water used during the pulp grinding process in the production of dried tofu?

Release time:

2025-01-21 18:06

Source:

In the soaked soybeans, we need to precisely add 7 to 8 times the weight of the raw soybeans in water.

　　For the soaked soybeans, we need to precisely add 7 to 8 times the weight of the raw soybeans in water. This step is crucial as it directly impacts the subsequent soy milk grinding and the final quality of the yuba. Then, we grind the soybeans, using machinery to thoroughly mix and grind the soybeans and water, creating a smooth soy milk. After grinding, the next step is filtration, where we use specific equipment or tools to remove the soy pulp, ensuring the purity of the soy milk.

　　Yuba production has strict requirements for soy milk concentration. If the soy milk concentration is too low, the protein content will decrease accordingly. This weakens the interaction between protein molecules, hindering the aggregation reaction and affecting the yuba film formation speed. This not only reduces production efficiency but also increases energy consumption and operational costs.

　　Generally, when the solids content in soy milk reaches 5.1%, the yuba yield reaches a peak. This is because at this concentration, the interaction between protein molecules is optimal, allowing for the rapid and efficient formation of the yuba film structure. However, if the solids content exceeds 6%, the situation changes. Because the speed of colloid formation in soy milk is too fast, it will lead to a decrease in yuba yield. This is because the excessively fast colloid formation speed makes the structure between protein molecules unstable, making it difficult to form complete and tough yuba.

　　Therefore, during production, we must strictly control the amount of water added. It cannot be too much or too little. Too much water will result in low soy milk concentration, affecting the yuba film formation speed and yield; too little water will make the soy milk concentration too high, which is also detrimental to yuba formation. Only by ensuring the soy milk concentration is moderate can we produce high-quality yuba products with high yield.

Sugar is a condiment made from processing plants such as sugarcane or beets.

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