Position：Home > Technical Support > Food and Pharm. grade > Application of Gypsum (Calcium Sulfate) in Soybean Products
Application of Gypsum (Calcium Sulfate) in Soybean Products
The difference between gypsum and other coagulants
The hardness and chewiness of tofu made with gypsum are lower than the tofu made with brine, but the yield of the tofu made with brine is lower and the water retention is poor.
The salt coagulant such as gypsum and brine is poor on the preserved effect of the isoflavones in soybeans than gluconolactone. But the gypsum is better than brine.
Gypsum is a late-setting coagulant and the solidification time is long. The tofu made with gypsum has more delicate tissue structure.
Application of gypsum in soy products
The concentration of coagulant is mainly determined by the reaction rate of coagulant and soya milk, the amount of coagulant and the quality of tofu.
When the calcium sulfate’s concentration is 0.25mol / l, the tofu’s bean curd tissue is good, coagulant and soy milk’s reaction is easier to control than brine and the mixing is relatively uniform. When the brine’s concentration is 1.9mol / l, the tofu’s bean curd tissue is good, coagulant and soy milk’s reaction is relatively easy to control and the mixing is relatively uniform. When the calcium sulfate and brine’s mixed coagulant ratio is 4: 6, the tofu will get better quality and taste.
There is no significant difference in the quality and taste of the tofu produced using the coagulant after the sterilization, but it contributes to the improvement of tofu’s quality and shelf life.
Gypsum is a late-setting coagulant and the solidification time is long. Excessive use of gypsum will remain calcium sulfate in tofu and affect tofu’s aroma and taste.
Calcium, magnesium and hydrogen can promote tofu solidification; sodium and potassium ions postpone solidification and improve pH at the same time. The calcium or magnesium salts in organic acids also improve tofu flavor.
石膏像（硫酸钠钙）在豆相关食品中的用具体描述
石灰膏和所有干固剂的差异
以石灰膏为固化剂而来的老香干一样的密度与嘴嚼性明显的大于用卤水而来的老香干一样，用卤水而来的老香干一样出产率较低，保水性聚氨酯较强[4]。
以石膏粉和卤水为象征的无机化合物固化剂对豆类内异黄酮的分量永久保存效率没葡糖糖酸-内酯好，在其中石膏像对豆子内异黄酮的含量包存视觉效果比卤水好[5]。
石灰膏为迟效性干固剂，它与大豆种料浆中的淀粉酶质的作用时速慢，蹲脑时段段（干固时段段）长[6]，其确立的老豆腐团体节构细嫩[7]。
石膏像在豆材质中应用提前准备重大事项
溶化剂质理浓度确确实实定重要从溶化剂与牛奶不起作用的极限速度、溶化剂的储电量包括制作成老豆腐的质理两个因素分析思考。
随便有效成分的溶化剂卤水密度为1.9mol/l时，做成豆腐一样的豆花企业最号，干固剂与豆桨影响取决于非常容易掌握，混合式取决于不规则。用单独因素的干固剂硫酸钠钙浓度值为0.25mol/l时，制作成的豆制品豆花策划 好一点，固化剂悬浊液“添加前需拌和、混匀、反馈较为轻易保持，混合物型喂养较为平滑。硫酸钠钙和卤水两种的混合物型喂养固化剂比例表在4:6时，可以制取水平和好喝都对比好的老豆腐[4]。
选用高压蒸汽灭菌后的的疑固剂打造的豆制品的产品管理和甜度找不到凸显很大，但能有效的豆制品在健康产品管理上的增长，相延迟豆制品的保鲜期期[4]。
石灰膏是迟效性初凝剂，初凝耗时长，石灰膏否则用到会在豆制品中残存磷酸钙，车辆代有苦苦味，反应豆制品的清香、口味[6]。
钙、镁和氢铝正离子可有利于豆腐脑凝结，钠和钾铝正离子延缓凝结，的提升pH值可拖延溶化。酚类化合物酸的钙或镁盐还能有效改善老豆腐特色。
Service Telephone:0724-2358381
