Using soy protein isolate to make tofu

Soy protein isolate is a plant-based protein extracted from soybeans that has high purity, high nutritional value, and no cholesterol. ‌It is a protein powder obtained from low-temperature desolubilized soybean meal as raw material and processed through a series of processes. Its protein content is more than 90%, it is rich in amino acid types, and contains essential amino acids for the human body. Soy protein isolate is not only nutritionally comparable to animal protein, but because it does not contain cholesterol, it is one of the few plant proteins that can replace animal protein. ‌

Soy protein isolate has a wide range of applications and can be used as a food additive to make baby food, sports drinks, instant products, etc. It also has various health benefits such as boosting immunity, promoting wound healing, lowering cholesterol, preventing osteoporosis, etc. In addition, soy protein isolate also has a unique role in food processing. For example, injectable soy protein isolate can be added to meat products through injection to improve the toughness and water retention of the product.

Soy protein isolate is used to make tofu. It is one of the main formulas of Chiba tofu that is popular in the modern market. It works together with modified starch and other raw materials.

The specific formula includes: 150 grams of soy protein isolate, 60 grams of soybean oil, 11 grams of chiba, 30 grams of egg white, 50 grams of starch, 5 grams of MSG, 5 grams of white sugar, 10 grams of wheat protein, 0.7 grams of whitening hormone, and 750 grams of ice water.


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