Welcome to our Frequently Asked Questions (FAQs) page. Here you will find:
- Customer questions
- Technical questions
- Tofu & Soy milk questions
If you have a question that isn't answered here, please contact us.
Why the automatic tofu production line must be had, not better have to success?
The benefits of automatic tofu machines would not only save labor costs but also improve the efficiency of production process and increase tofu production output. Furthermore, because of the automatic system, the quality would be stable by the automatic setting on timers, temperature controls and machine’s actuation.
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Meat, Egg, dairy
Animal proteins are similar to the body's protein so that the absorbance rate of animal protein is higher than other protein.
Plant proteins lack1~2 essential amino acid so that there is more difference than the body protein.
1. Without cholesterol
2. Rich in unsaturated fatty acid and Potassium
Benefits for Muscle
Animal proteins include whey protein which is like breast milk so that those are easily to absorb.
Providing a series of human amino acid
There are three common tofu coagulants, which are Gypsum, Nigari, and gluconolide (GDL).
Gypsum: It is a natural mineral with low price and high calcium content. The tofu made from it has a dense texture. Gypsum tofu contains calcium which can help the body to meet the daily calcium requirement. Food grade gypsum is divided into two types: "anhydrous" and "dihydrate". Food-grade anhydrous calcium sulfate (Anhydrous: CaSO4) and calcium sulfate dihydrate (Dihydrate: CaSO4 · 2H2O) are both listed as safe food additives and it is safe to eat.
Nigari: A coagulant which extracted from sea, therefore the price is higher and the tofu made is coarser. It requires experience and technology to make a perfect regular tofu (firm tofu). Nigari is rich in magnesium, which is helpful for strengthening the bones. In addition, you also can have magnesium from grains, fruits and vegetables.
Gluconolide (GDL): It is a coagulant which extracted from sugars. It has low mineral content. Compared with Nigari and Gypsum, it has lower nutritional value. It is often used by food manufacturers to make silken tofu (soft tofu) and tofu pudding.
For example, Japanese-style tofu is usually mixed and poured directly into the box and made by two-stage or three-stage low-temperature sterilization and cooling processes.
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