Process Technology for Fermented Tofu Whey and Riped Tomato based Coagulant Mixture

Background

Tofu, a cherished staple of Chinese cuisine, commonly referred to as soy curd, offers a wealth of benefits as a plant-based protein source, replete with essential lipids, vitamins, minerals, and bioactive compounds such as isoflavones and soyasaponin. Despite its nutritional value, the tofu production process generates significant quantities of tofu whey, often released into the environment as wastewater, contributing to pollution. Utilizing fermented tofu whey in tofu processing not only mitigates this environmental burden by repurposing waste but also serves as a natural coagulant, eliminating the need for chemical additives in tofu production.

Technology Details

Utilization of Tofu Whey and Ripe Tomato for the Production of Fermented Tofu Whey and Ripe Tomato-Based Coagulant Composition for Tofu. This process introduces an innovative way to utilize tofu whey and ripe tomatoes to create a fermented coagulant for tofu production. This innovation repurposes tofu whey, a waste by-product from tofu production, by fermenting it and combining it with ripe tomatoes to create a natural coagulant for making tofu. Fermenting the tofu whey enhances its properties, while the natural acids in ripe tomatoes aid in curdling soy milk. This eco-friendly coagulant replaces traditional synthetic coagulants, offering a sustainable and healthier option. The process reduces environmental pollution by utilizing tofu whey and promotes a natural, plant-based method for tofu production. Overall, this approach enhances sustainability, reduces waste, and contributes to the development of more environmentally friendly food processing techniques. The new coagulant offers a natural alternative to chemical coagulants commonly used in tofu production, promoting cleaner and greener production methods.