Color tofu, like traditional tofu, uses soybean as its raw material. The difference is that it adds natural vegetable juice accessories in the production to form a natural color, and it is rich in nutrients, preserves fiber in vegetables, and is beneficial to human body absorption and digestion. The basic process for making colored tofu is similar to traditional tofu, and the key process is the addition of vegetable juice. The color of colored tofu mainly depends on the color of vegetable juice. Such as the system of green bean curd can choose celery, radish and celery pods, pepper leaves, sweet potato leaves, etc.; production of yellow bean curd, available carrots; red tofu, tomato juice can be used. 1. Extract fresh vegetables from the leisine juice, clean it, chop it and smash it, then squeeze the juice and filter to remove the residue. When the PH value of the vegetable juice is less than 6, the color bean curd is not completely solidified and the product texture is too soft and tender. When the PH value is greater than 6.5, the texture of the product is rough and brittle, and the surface is rough. Therefore, the PH value of the vegetable juice is preferably adjusted to between 6.0 and 6.5, so that the texture of the product is delicate, shiny, elastic, and the production rate is high. 2, color tofu processing should pay attention to the mixing ratio of soy milk and vegetable juice. A small amount of vegetable juice is not easy to color the bean curd; too much vegetable juice will produce a green grass taste, which will make the flavor worse. The general application amount is 8 to 10 ml of concentrated vegetable juice per 50 ml of soymilk. Secondly, boiled soybean milk should not be boiled for too long after adding vegetable juice; this will not damage the nutritional ingredients in the juice. After the juice is added, it must be fully stirred and mixed so as not to affect the finished product color. 3. Precautions In order to increase the utilization efficiency of the vegetable juice and reduce the amount, the concentration of the vegetable juice may be considered. If the juice is concentrated to 1/2, only 10 ml of soymilk per 100 ml of soymilk need to be added, and the quality of the product is not much different from that of when it is not concentrated. Vegetable juice should be added after the soybean milk is basically cooked. Add it and boil it for 2-3 minutes. If it is too long, it will denature the vitamin. If it is too short, it will not reach the sterilization and sterilization effect. When the mixture of cooked soybean milk and vegetable juice enters the pulping process, the temperature is generally between 90°C and 95°C, and the soymilk concentration is about 8°C. Add the appropriate amount of cold water according to the ambient temperature, so that the temperature of soymilk is lowered to 70C to 80°C, and the slurry is started when the concentration drops to approximately 7.5°C. Since the addition of vegetable juice changes the original PH value of the soy milk, the addition of the coagulant should be appropriately adjusted due to the different PH value of the vegetable juice. For example, if the PH value of the tomato juice is low, the amount of the coagulant should be appropriately reduced.
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