It is likely that the concentration of soybean milk is not enough. It is suggested to control the ratio of water to beans before making. The ratio of beans to water should be higher than

豆腐脑也叫水豆腐，和豆腐花、豆花比较像。豆腐脑是在制作豆腐过程中产生的，一般要吃的话需要去豆腐店买。如果要在家自制豆腐脑的话，我们可以用豆浆和内酯来做，但是一定要注意比例和方法，不然豆腐脑不易成型。

Tofu brain is also called water tofu, which is more similar to tofu flower and tofu flower. Tofu curd is produced in the process of making tofu. Generally, if you want to eat it, you need to buy it in a tofu shop. If we want to make bean curd at home, we can make it with soybean milk and lactone, but we must pay attention to the proportion and method, otherwise the bean curd is not easy to form.

一、豆浆做不成豆腐脑是怎么回事

1、 How is it that soybean milk can't be made into bean curd brain

豆浆浓度不够

Insufficient soybean milk concentration

豆腐脑不凝固。 很可能是豆浆的浓度不够。 建议在制作前控制水与豆的比例。 豆与水的比例应高于1:8。 豆腐脑的味道更好。 更丰富。

Bean curd doesn't solidify. It is likely that the concentration of soybean milk is not enough. It is suggested to control the ratio of water to beans before making. The ratio of beans to water should be higher than 1:8. Tofu jelly tastes better. Richer.

混凝剂用量不对通常在制作豆腐脑时，每1斤豆浆中加入5克左右的内酯。 如果量不够，一部分豆浆会凝固，另一部分不会凝固，太少也会做出豆腐脑。 会变酸，影响口感。

The dosage of coagulant is wrong. Usually, when making bean curd, add about 5g lactone per kilogram of soybean milk. If the amount is not enough, part of the soybean milk will solidify, the other part will not solidify, and too little will make bean curd. It will turn sour and affect the taste.

内酯用冷水做豆腐时，内酯要用凉白开融化，不能用温水或开水，也不能放太多水。加一点冷水把内酯融化就行了，如果不加水，就会产生颗粒状或絮状豆腐，豆腐脑就不会凝固成型。

When lactone is used to make tofu in cold water, lactone should be melted in cold water. You can't use warm water or boiled water, or put too much water. Add a little cold water to melt the lactone. If you don't add water, granular or flocculent tofu will be produced, and the tofu brain will not solidify.

二、豆浆里加什么可以做成豆腐脑

2、 What can be added to soybean milk to make bean curd brain

需要加内酯，每1斤豆浆要加15克内酯。用来制作豆腐脑的内酯是葡萄糖酸内酯，是一种新型的食品添加剂。由葡萄糖氧化成葡萄糖酸或其盐类，经提纯、脱盐、脱色、浓缩、结晶而制得。内酯为白色结晶，易溶于水，是一种在25℃下缓慢分解的化学物质。它是决定豆腐脑形成与否的关键，缺一不可。

Lactone should be added. 15 grams of lactone should be added per kilogram of soybean milk. The lactone used to make tofu brain is glucolactone, which is a new type of food additive. It is prepared by oxidation of glucose into gluconic acid or its salts, purification, desalination, decolorization, concentration and crystallization. Lactone is a non-toxic white crystal, easily soluble in water, and is a chemical substance that decomposes slowly at 25 ℃. It is the key to the formation of tofu brain.

三、豆浆怎么做豆腐脑点豆浆前一定要煮沸。通常，只需煮 3 到 5 分钟即可。煮沸后，等到温度降到80-90℃再点浆。然后将豆浆从高处直接冲入盛有内酯的碗中（找一个大一点的碗）。这样，可以利用冲击力将豆浆和内酯混合均匀。 冲完浆后不能摇晃，用盖子盖住豆腐脑，这样可以保持一定的温度，等待15分钟，豆腐脑会凝结好，用勺子一碰不容易散开。

3、 How to make bean curd with soymilk? Be sure to boil it before ordering soymilk. Usually, it only takes 3 to 5 minutes to cook. After boiling, it is best to wait until the temperature drops to 80-90 ℃ and then point the pulp. Then flush the soymilk directly into the bowl containing lactone from high (find a larger bowl). In this way, the impact force can be used to evenly mix soybean milk and lactone. Don't shake after washing the pulp. Cover the bean curd with a cover, so as to maintain a certain temperature. Wait for 15 minutes, and the bean curd will coagulate well. It's not easy to disperse when touched with a spoon.