Application of Pullulan Polysaccharide in Soy Products

The traditional tofu coagulant uses magnesium chloride, which is low in price and can retain the original flavor of tofu. The disadvantages are that the tofu coagulates fiercely, the surface of the finished product is rough, the water retention is poor, and the water content is low. It is necessary to have a highly skilled technology to avoid these shortcomings. The use of calcium sulfate and gluconolactone can delay the speed of coagulation, the surface of the finished product is smooth, but the flavor is poor.

In the experiment of the application of pullulan polysaccharides, we accidentally found that pullulan polysaccharides have a special effect on high molecular proteins. Tofu coagulant plus pullulan polysaccharides is a very prominent example.

One part of soybean or defatted soybean, soak in water for 12 hours, grind, add 5 parts of water, boil for 5 minutes, filter into soybean milk, add coagulant formulated according to Table 1 respectively, observe after 2 hours, the results are shown in Table 2, add The sample surface of pullulan polysaccharide is fine, the entrance is smooth, the flavor is good, the water retention performance is good, the shortcomings of magnesium chloride are improved, and the commodity value is high.