Why does purple appear when making tofu milk?

The purple color when making tofu milk is caused by the mold in tofu.

Moldy tofu can usually be divided into white, red and green: white moldy tofu is made without red yeast, while green moldy tofu is stinky tofu with red yeast, not bean blue. Moldy tofu is fermented in the production process, and protease and bacteria attached to the epidermis slowly penetrate into the interior of the tofu blank, gradually decomposing protein into various amino acids and free fatty acids. After 3 months to half a year, crisp and delicate fermented bean curd is ready.

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Precautions:

Sufu is easy to be contaminated by microorganisms, and protein in tofu is oxidized and decomposed to produce sulfur-containing compounds, which is harmful to human health if eaten excessively. The content of salt and purine in bean curd is generally high. Patients with hypertension, cardiovascular disease, gout, kidney disease and digestive tract ulcer should eat less or not, so as not to aggravate the condition.

Pregnant women must eat fermented bean curd in moderation, one piece at a time. Sufu has a high salt content. If pregnant women consume too much salt during pregnancy, it is easy to cause edema or pregnancy-induced hypertension. Pregnant mothers should eat less of these foods to avoid pregnancy-induced hypertension.

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People's Network-The nutrition of sufu is beyond your imagination. Teach yourself to make delicious fermented bean curd.