Is rennet tofu soft tofu?

The development of tofu into modern society has also spawned many different production methods, among which rennet tofu is a type of tofu that has become more popular in recent years. Compared with traditional tofu, rennet tofu contains more nutrients because the brine is replaced with glucose during the production process. Glucose can lock the nutrients in tofu and prevent them from being lost. Are rennet tofu and soft tofu the same variety?

1. Is rennet tofu tender tofu?

Rentofu is tofu produced using glucono-δ-lactone as a coagulant. It has changed the traditional method of making tofu with brine, which can reduce protein loss and increase the water retention rate of tofu, producing nearly 1 times more tofu than the conventional method. The tofu has a tender and shiny texture, good palatability, and is clean and hygienic. Tender tofu, also known as southern tofu, soft tofu, and gypsum tofu, uses gypsum liquid as a molding agent. Compared with northern tofu, its texture is softer and more delicate. Using gypsum to make tofu is quite common in rural areas. The main procedures are the same as those for making brine, vinegar water, and "sweet tree leaf" tofu, except that gypsum is used instead of brine, vinegar water, and sweet leaf juice. It has white color, delicate and soft texture, is rich in protein and has high nutritional value. Regular consumption of gypsum tofu can make one's face white and tender.

2. Lactone Tofu

Gluco-δ-lactone hydrolyzes slowly at room temperature, and the hydrolysis rate accelerates when heated, and the hydrolysis product is gluconic acid. Gluconic acid can coagulate and precipitate proteins. The hydrolysis rate is affected by temperature and pH. The higher the temperature, the faster the solidification speed and the greater the gel strength. Although it can also solidify at 70℃, the product is too tender and has little elasticity and toughness; when the temperature approaches 100℃, the soy milk is in a slightly boiling state and the product is prone to produce bubbles, so the temperature is generally selected to be around 90℃. When the pH is neutral, the hydrolysis rate of lactone is fast, and too high or too low pH will slow down the hydrolysis rate.

3. Soft Tofu

Southern tofu (soft tofu) is white in color and very tender. Northern tofu is relatively yellow and older. Southern tofu (soft tofu) uses gypsum as a coagulant, while northern tofu uses brine as a coagulant. Northern tofu, or northern tofu, also known as old tofu and hard tofu, refers to tofu made with brine as a coagulant. Its characteristics are that its hardness, elasticity and toughness are stronger than southern tofu (tender tofu), while its water content is lower than southern tofu (tender tofu), generally between 80% and 85%. Northern tofu is also known as brine tofu. As the name suggests, its molding agent is brine. Compared with southern tofu, its texture is firmer, but its cross-section is not as smooth as that of southern tofu.

Soy products such as soft tofu and honey are both nutritious foods, but these two foods cannot be eaten together. Tofu can clear away heat, disperse blood, and relieve turbid air in the large intestine. Honey is sweet, cool and smooth. Eating the two together can easily cause diarrhea. At the same time, honey contains a variety of enzymes, and tofu contains a variety of minerals, plant protein and organic acids. Mixing the two can easily produce biochemical reactions that are not beneficial to the human body. Therefore, it is not advisable to eat honey after eating tofu, let alone eat them together.

After knowing whether rennet tofu is tender tofu, we can eat this delicacy more often. Many people think that tofu contains a relatively high protein content. Eating more tofu can help children improve their physical fitness. Therefore, people with babies at home can often make this delicacy for their children. Children are very willing to eat the delicacy they make themselves.