Using soy protein isolate to make tofu

Soy protein isolate is a plant-based protein extracted from soybeans that has high purity, high nutritional value, and no cholesterol. It is a protein powder obtained from low-temperature desolubilized soybean meal as raw material and processed through a series of processes. Its protein content is more than 90%, it is rich in amino acid types, and contains essential amino acids for the human body. Soy protein isolate is not only nutritionally comparable to animal protein, but because it does not contain cholesterol, it is one of the few plant proteins that can replace animal protein.

Soy protein isolate has a wide range of applications and can be used as a food additive to make baby food, sports drinks, instant products, etc. It also has various health benefits such as boosting immunity, promoting wound healing, lowering cholesterol, preventing osteoporosis, etc. In addition, soy protein isolate also has a unique role in food processing. For example, injectable soy protein isolate can be added to meat products through injection to improve the toughness and water retention of the product.

Soy protein isolate is used to make tofu. It is one of the main formulas of Chiba tofu that is popular in the modern market. It works together with modified starch and other raw materials.

The specific formula includes: 150 grams of soy protein isolate, 60 grams of soybean oil, 11 grams of chiba, 30 grams of egg white, 50 grams of starch, 5 grams of MSG, 5 grams of white sugar, 10 grams of wheat protein, 0.7 grams of whitening hormone, and 750 grams of ice water.

The production process is divided into several steps:

1. First, mix soy protein isolate, starch and ice water in a soybean tofu machine and beat for about 3 minutes until the protein isolate is completely dispersed, free of particles and smooth and delicate. Then, add chiba at slow speed and beat quickly for 2 minutes to ensure uniformity.

2. After that, add soybean oil while beating slowly, turn to high speed and beat for 3 minutes, then add starch, monosodium glutamate, sugar and wheat protein, continue to beat quickly for 2 minutes to fully mix evenly.

3. Next, add the pre-dissolved whitening agent and beat for another 1 minute to make the slurry fine and free of small particles and bubbles. During the entire beating process, attention should be paid to controlling the temperature below 12°C.

4. Pour the beaten slurry into a tray with a thickness of about 4 cm, cover the surface with thin tape, and then move it to the refrigerator to set for about 10 hours until it becomes elastic and crispy.

5. In the cooking stage, the shaped tofu is cooked at 80℃-85℃ for 40 minutes to ensure that the core temperature of the product is greater than 75℃.

6. After cooling to room temperature, cut the tofu into cubes, measuring approximately 12.4 cm x 4 cm x 4 cm. After being frozen in the quick-freezing chain, it is packaged and then moved to a freezer for storage. The refrigeration temperature is maintained at around -18°C.