Description
Chinese doufu is produced by extracting soy milk, chemically coagulating soy proteins with calcium or magnesium salts, and pressing the curds into a gel.
Technical
Thermal extraction at 80–90 °C releases soy globulins and soluble carbohydrates. Addition of calcium sulfate or magnesium chloride triggers salt‑induced isoelectric precipitation, forming a three‑dimensional protein network. Pressing removes whey and consolidates the gel, with texture governed by coagulant type, concentration, pH, and mechanical force.
Science
Primary Reaction
Salt‑induced protein coagulation (isoelectric precipitation) forming a soy protein gel matrix
Sensory Profile
Aroma ()
mildnuttyearthyfreshbeanytoastedsavory
Origin & History
Civilization