Glucono-δ-lactone is referred to as lactone or GDL, and its molecular formula is C6H10O6. It is a non-toxic edible substance. White crystal or white crystalline powder, almost odorless, the taste is first sweet and then sour. soluble in water. Glucono-δ-lactone is used as a coagulant, mainly used in the production of tofu, and also as a protein coagulant for dairy products. It can also be used as a sour agent, leavening agent, antiseptic and preservative, pigment stabilizer, stone Preventive agent, widely used in egg, candy, fruit products, soft drinks, meat, fish processing, etc.
principle
The principle of gluconolactone coagulated tofu is that when the lactone is dissolved in water to form gluconic acid, the acid coagulates the protein in soy milk. Because the decomposition of lactone is relatively slow, the coagulation reaction is uniform and efficient, so the tofu produced is white and delicate, has good water separation, is resistant to cooking and frying, and has a delicious taste and unique flavor. Adding other coagulants such as gypsum, brine, calcium chloride, umami seasoning, etc., can also make tofu with various flavors.
use
(1) As a coagulant: this product is hydrolyzed in aqueous solution to produce gluconic acid to coagulate protein, and the effect is better than calcium sulfate, calcium chloride and bittern. The tofu made with this product has good water retention, delicate texture, smooth and tender taste, and has antiseptic effect. When making tofu, add 2.5~2.6g of this product per kilogram of soymilk. This product can be dissolved in a small amount of water first, and then added to soy milk, or the soy milk with this product added canned, heated to 80°C with water isolation, protected for 15 minutes, and tofu can be coagulated.
(2) As a preservative, it has antiseptic effect on mold and common bacteria, and can be used for antiseptic preservation of fish, meat, poultry, shrimp, etc., so that the appearance of the product is shiny and does not brown, and at the same time it can maintain the elasticity of the meat. Adding 0.3% of this product to luncheon meat, sausage, red sausage, etc. can make the product bright in color, good in water holding capacity, elastic, antiseptic, and reduce the formation of nitrosamines in the product.
(3) As a loosening agent, this product is compatible with sodium bicarbonate and mixed to make baking powder. When heated, gluconic acid reacts with sodium bicarbonate to produce carbon dioxide, which has good swelling effect and no peculiar smell. Especially suitable for pastry, fried food, etc. This product is mixed with sodium bicarbonate at a ratio of 2:1 to form baking powder, and its dosage can account for 50% to 70% of the sour agent. It can be used in biscuits, fried dough rolls and bread, etc., especially for cakes. The dosage is about 0.13% of wheat flour.
(4) As a chelating agent, it can be used in grape juice or other berry wines. Adding this product can prevent the formation of tartar. Used in dairy products to prevent milk stone formation.
(5) As a sour agent, it can also be formulated into high-grade drinks with sodium bicarbonate. It not only has strong gas production capacity, but also can slowly hydrolyze gluconic acid, which is cool and delicious and has no stimulation to the stomach.
Precautions
Glucosone lactone is a white powder crystal, which can be stored for a long time in dry conditions, but it is easy to decompose into acid in a humid environment, especially in aqueous solution. At room temperature, part of the lactone in the solution decomposes into acid within 30 minutes, above 65 degrees When the temperature is high, the hydrolysis speed is accelerated, and when the temperature is above 95 degrees, it will be completely transformed into gluconic acid. Therefore, when using lactone as a coagulant, it should be dissolved in cold water and used up within half an hour. Do not store its aqueous solution for a long time.
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