According to the “Yangtze Evening News†report, the Spring Festival is approaching on New Year’s Day and food safety issues are highly valued. Recently, in Hubei and other places, illegal factories have also produced "artificial tofu" and sold in the market.
Synthetic tofu count as tofu did not say artificial tofu count as tofu? When the reporter cast this issue to relevant persons of the Nanjing Food Industry Association Soybean Products Committee, the person admitted that he was not very good at making judgments because the country did not define the broad concept of tofu. As far as the current market is concerned, the production standards including tender tofu and dried bean curd are the national standards for “non-fermented soybean products†implemented by the country on January 1, 2009. The premise of this standard must be: soy products made from pulping process. In other words, if it is a bean product made by other processes, the standard does not bind it.
The person bluntly said that from this perspective, non-traditional technology of tofu production, there is likely to be a standard regulatory blind spot. Therefore, at this point in time, as long as the relevant additives added to “synthetic tofu†are legally added, it is not easy for the relevant departments to say that it is an unqualified tofu.
Most afraid of synthetic tofu protein is not qualified "The most worrying aspect of synthetic tofu is the protein content problem." The person bluntly said that the biggest nutrient of tofu is rich in protein, and if synthetic tofu lacks the necessary protein components, naturally It loses the nutritional value of tofu itself. In his view, under the current standard, the state has a clear stipulation on the protein content of soy products produced by traditional techniques. However, although the texture of tofu is still tofu, there is no claim on the protein content.
Explanation of Terms Traditional Tofu and Synthetic Bean Curd The traditional tofu is made by heating soybean milk into soybean milk and then adding gypsum or using a halogen method. It contains high-quality protein and has the functions of lowering blood pressure, lowering blood fat, lowering cholesterol, and is both raw and cooked. Yes, young and old, good health, longevity of good food.
The artificial tofu is made by stirring precipitated soybean protein isolate, modified starch and white pigment.
Experts how to identify true and false bean curd consumers how to distinguish between true and false tofu? Now let experts teach everybody three distinguishing techniques.
A look: take a piece of tofu and observe directly under scattered light. The traditional bean curd has a uniform milky white or pale yellow color and is slightly shiny. The artificial tofu, because of the addition of white pigment, is much whiter than the traditional tofu and is less glossy; it may also contain water marks, bubbles, and fine particles.
Second touch: traditional tofu can feel a certain degree of elasticity by pressing with hand, and softness and hardness are appropriate. Artificial tofu will be rough at the cut surface, the texture is not delicate, the elasticity is poor, and no white tofu liquid flows out.
Three smells: smell the smell directly at room temperature. Traditional tofu is made from soybeans and has the flavor of soybeans. The artificial tofu is made of soy protein isolate, and its smell is very light, even the taste of chemicals.
Synthetic tofu count as tofu did not say artificial tofu count as tofu? When the reporter cast this issue to relevant persons of the Nanjing Food Industry Association Soybean Products Committee, the person admitted that he was not very good at making judgments because the country did not define the broad concept of tofu. As far as the current market is concerned, the production standards including tender tofu and dried bean curd are the national standards for “non-fermented soybean products†implemented by the country on January 1, 2009. The premise of this standard must be: soy products made from pulping process. In other words, if it is a bean product made by other processes, the standard does not bind it.
The person bluntly said that from this perspective, non-traditional technology of tofu production, there is likely to be a standard regulatory blind spot. Therefore, at this point in time, as long as the relevant additives added to “synthetic tofu†are legally added, it is not easy for the relevant departments to say that it is an unqualified tofu.
Most afraid of synthetic tofu protein is not qualified "The most worrying aspect of synthetic tofu is the protein content problem." The person bluntly said that the biggest nutrient of tofu is rich in protein, and if synthetic tofu lacks the necessary protein components, naturally It loses the nutritional value of tofu itself. In his view, under the current standard, the state has a clear stipulation on the protein content of soy products produced by traditional techniques. However, although the texture of tofu is still tofu, there is no claim on the protein content.
Explanation of Terms Traditional Tofu and Synthetic Bean Curd The traditional tofu is made by heating soybean milk into soybean milk and then adding gypsum or using a halogen method. It contains high-quality protein and has the functions of lowering blood pressure, lowering blood fat, lowering cholesterol, and is both raw and cooked. Yes, young and old, good health, longevity of good food.
The artificial tofu is made by stirring precipitated soybean protein isolate, modified starch and white pigment.
Experts how to identify true and false bean curd consumers how to distinguish between true and false tofu? Now let experts teach everybody three distinguishing techniques.
A look: take a piece of tofu and observe directly under scattered light. The traditional bean curd has a uniform milky white or pale yellow color and is slightly shiny. The artificial tofu, because of the addition of white pigment, is much whiter than the traditional tofu and is less glossy; it may also contain water marks, bubbles, and fine particles.
Second touch: traditional tofu can feel a certain degree of elasticity by pressing with hand, and softness and hardness are appropriate. Artificial tofu will be rough at the cut surface, the texture is not delicate, the elasticity is poor, and no white tofu liquid flows out.
Three smells: smell the smell directly at room temperature. Traditional tofu is made from soybeans and has the flavor of soybeans. The artificial tofu is made of soy protein isolate, and its smell is very light, even the taste of chemicals.
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