●dried soybean curd sticks fortifier
Function and roles:Bridge with the protein of beans,and get coordination to form reticular formation.
I Make bean products have better elasticity and expansivity,thus bearing longer marination and cooking.
II Easily mould well,shorten the food processing period by 15-35%
III Make a bright surface of bean products to enable a good sale.
IV Give a longer shelf life.No lump, bean products rehydrate quickly and no broken color.
V Dried bean curd sticks fortifier are made from food grade ingredients without hamful or prohibited ingredients . Sedimentation won’t exist when when the modifier dissolved.
●Bean curd fortifier and solidification agent
I Be used in color bean curd,rice tofu, Abura-age, fermented bean curd, Marinated oily tofu,hard bean curd,etc.It can help raise the output of production and give products better elasticity,shape,taste;Enable products cooked in anyway to great taste; Avoid soybean milk adhering to wrappers;Settle the problem of sourness caused by plaster or brine
II Be used in torfu and shredded bean curd..Take place of the traditional chemical fortifier; Setlle the problem of bad taste;Over proof of heavy metal;Promote competivity.
● Soybean products flavoring agent
Be used in color bean curd,rice tofu, Abura-age, fermented bean curd, Marinated oily tofu,hard bean curd, torfu and shredded bean curd,etc.to get rid of fishy smell; Make the soybean products fresh,pure and fragrant.
●Soybean products stabilizer
Be used in soybean milk,soy milk and soy bean paste,causing no delamination, precipitation or floating.All ingredients uniformly distributed.keep products in qualityand good taste for longer time.It’s an ideal choice for chainstores or brandproducts.
●Soybean products preservative and Antistaling agent
Effectively prevent the breeding of bacteria in soybean products; Plolong products’ shelf life; Be effective even under the pressure of 1.7~6.0Mpa or 150℃~300℃.
●Soybean products colour and lustre reinforcing agent
Effectively prevent browning during drying products in steam tempreture environment
●Soybean products whitening and yellowing agents
Food grade modifier,no harm; Keep bean curd sticks naturally golden yellow while Bean curd delicatly white; Make soy bean products no obstacle to export to Europe and America.
Clear sulphur dioxide in soybean products,effectively control amount of sulfur residue to reach health standard.
Emulsification of Liquid silicone as the main ingredients with special dispersants and auxiliaries .Speed and efficiency to get rid of bubbles are in advanced position of the world
Feature and function:
I. Stable chemical property
II. Highly active bubble free function
III. No harm to people and microorganism
IV. No delaminationand precipitation feature can be used in soybean products，sugar manufacturing, Dairy Products, food protein,food processing,beverage,beer, fermentation,Etc.The effective tempreture can reach 100°. It makes antifoaming agent reach a new level.
Application scope: Color bean curd,rice tofu, Abura-age, fermented bean curd, Marinated oily tofu,hard bean curd and shredded bean curd.
Using method: Dissolved in water,add into cooker according to guide book.
operative norm: Q/ZSS003-2005
Recruitment: 0.1-0.3% of the dried soybean.Excessive amount will not be harmful to health.
Packing: 10KG/sack; 25KG/sack
Storage: Cool, dry and draught; Avoiding temperature
Shelf Life: 12 months