Product and soybean milk plant protein molecules interaction, reaction, through the bridge, complexation, forming a good network structure, so that the product has a good elasticity and toughness, extensibility, water retention, molding and other physical characteristics, with reinforcement, easy to rehydrate, luster, no longer color.
Method of use
Dissolve the product in water and add it in the cooking process.
It can be widely used in dried bean curd, dried bean curd, dried bean curd, dried bean curd, dried bean curd, dried bean curd
Added amount: 0.1%-0.3% of soybean. This product is a biological enzyme product, which can be added in excess.
The role of bean product improver in various foods:
1. In the process of product processing, it is easy to peel and easy to produce, and the color of bean curd is pure.
2. The fermented bean curd products are very tough, and the packaging and transportation process is not easy to break off, not to mention the slag.
3. The utilization rate of residual juice increased significantly, and the yield of beancurd increased by 5%-10%.
4. After soaking, the elasticity of the product is significantly improved. After rehydration, the yield of wet product is increased by 5-10%.
5. Relatively low amount of added corn starch can significantly increase the proportion of added corn starch and reduce production cost.