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N4
ENERGYCO
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Magnesium Chloride Compound Coagulant
I. Core Advantages Compared with Traditional Coagulants
Compared with traditional coagulants such as bittern, gypsum, and GDL (glucono-delta-lactone), the compound magnesium chloride coagulant performs better in terms of taste, soybean aroma, and coagulation effect (water retention, elasticity, and hardness coordination). It also has unique advantages in the production of different types of tofu:
Type of Traditional Coagulant | Disadvantages | Advantages of Magnesium Chloride Compound Coagulant |
Traditional Bittern | Has a sweet taste, soybean aroma, and good hardness, but is inelastic and easy to break. | Has a sweet taste and rich soybean aroma, ensures uniform coagulation, and forms a dense gel structure, making tofu have both water retention and elasticity, as well as hardness and elasticity. |
Gypsum | Has a smooth taste, but lacks soybean aroma and has a slight bitter taste. | Has a prominent soybean aroma. When making silken (water) tofu, it has a stronger soybean aroma and better taste than gypsum-made tofu. |
GDL (Glucono-Delta-Lactone) | Has a tender taste, but lacks soybean aroma, has a sour aftertaste, and the overall taste is not ideal. | Has a natural soybean aroma. When making filled tofu, it has a better taste and stronger soybean aroma than GDL-made tofu; its stable coagulation mode ensures consistent tofu quality. |
In addition, it has exclusive advantages for different types of tofu:
• Cotton tofu: Better water retention and higher yield than bittern-made tofu;
• Silken (water) tofu: Stronger soybean aroma and better taste than gypsum-made tofu;
• Filled tofu: Better taste and stronger soybean aroma than GDL-made tofu.
II. Working Principle: Precise Regulation of Coagulation Process
Magnesium chloride is the key component for tofu coagulation. By optimizing the magnesium chloride release structure, this compound coagulant enables magnesium chloride to be slowly released and evenly dissolved in soymilk (refer to the "Magnesium Chloride Release Structure" diagram below), precisely regulating the soymilk coagulation rhythm.
III. Usage Method (Taking Products Such as Chongjiang Tofu, Old Tofu, Yangzhou Shredded Tofu as Examples)
The compound magnesium chloride coagulant is suitable for the production of Chongjiang tofu, old tofu, Yangzhou shredded tofu, various dried tofu, and tofu skin. It can make the products have strong toughness, good water retention, and high yield. The specific process parameters and operation points are as follows:
IV. Usage Precautions
1. Equipment Requirement: A miniature dispersing emulsifier must be used to ensure the coagulant is evenly dispersed in soymilk and guarantee the coagulation effect.
2. Storage and Opening: After opening, use as soon as possible to avoid affecting the stability of ingredients and thus the coagulation performance.
Through the precise regulation of the compound magnesium chloride coagulant, tofu products with rich soybean aroma, delicate and tender taste, better water retention, and higher yield can be produced, providing an efficient and high-quality solution for tofu processing.
Magnesium Chloride Compound Coagulant
I. Core Advantages Compared with Traditional Coagulants
Compared with traditional coagulants such as bittern, gypsum, and GDL (glucono-delta-lactone), the compound magnesium chloride coagulant performs better in terms of taste, soybean aroma, and coagulation effect (water retention, elasticity, and hardness coordination). It also has unique advantages in the production of different types of tofu:
Type of Traditional Coagulant | Disadvantages | Advantages of Magnesium Chloride Compound Coagulant |
Traditional Bittern | Has a sweet taste, soybean aroma, and good hardness, but is inelastic and easy to break. | Has a sweet taste and rich soybean aroma, ensures uniform coagulation, and forms a dense gel structure, making tofu have both water retention and elasticity, as well as hardness and elasticity. |
Gypsum | Has a smooth taste, but lacks soybean aroma and has a slight bitter taste. | Has a prominent soybean aroma. When making silken (water) tofu, it has a stronger soybean aroma and better taste than gypsum-made tofu. |
GDL (Glucono-Delta-Lactone) | Has a tender taste, but lacks soybean aroma, has a sour aftertaste, and the overall taste is not ideal. | Has a natural soybean aroma. When making filled tofu, it has a better taste and stronger soybean aroma than GDL-made tofu; its stable coagulation mode ensures consistent tofu quality. |
In addition, it has exclusive advantages for different types of tofu:
• Cotton tofu: Better water retention and higher yield than bittern-made tofu;
• Silken (water) tofu: Stronger soybean aroma and better taste than gypsum-made tofu;
• Filled tofu: Better taste and stronger soybean aroma than GDL-made tofu.
II. Working Principle: Precise Regulation of Coagulation Process
Magnesium chloride is the key component for tofu coagulation. By optimizing the magnesium chloride release structure, this compound coagulant enables magnesium chloride to be slowly released and evenly dissolved in soymilk (refer to the "Magnesium Chloride Release Structure" diagram below), precisely regulating the soymilk coagulation rhythm.
III. Usage Method (Taking Products Such as Chongjiang Tofu, Old Tofu, Yangzhou Shredded Tofu as Examples)
The compound magnesium chloride coagulant is suitable for the production of Chongjiang tofu, old tofu, Yangzhou shredded tofu, various dried tofu, and tofu skin. It can make the products have strong toughness, good water retention, and high yield. The specific process parameters and operation points are as follows:
IV. Usage Precautions
1. Equipment Requirement: A miniature dispersing emulsifier must be used to ensure the coagulant is evenly dispersed in soymilk and guarantee the coagulation effect.
2. Storage and Opening: After opening, use as soon as possible to avoid affecting the stability of ingredients and thus the coagulation performance.
Through the precise regulation of the compound magnesium chloride coagulant, tofu products with rich soybean aroma, delicate and tender taste, better water retention, and higher yield can be produced, providing an efficient and high-quality solution for tofu processing.