Tofu is not only indispensable in people's daily diet,but also an important part of Chinese food culture,and its production process has shown diverse characteristics in different regions.With the development of the economy and the advancement of technology,the production process of tofu is constantly innovating and improving.By combining traditional production methods with modern technology,not only can production costs be reduced,but the quality of soy products can also be effectively improved.This article elaborates on the types of food coagulants and their applications in tofu products,and analyzes the effects of different coagulants on tofu yield and quality,aiming to provide theoretical support for improving tofu production quality and promoting the sustainable development of the tofu industry.
NETL
NSTL
万方数据
