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

豆腐腦也叫水豆腐，和豆腐花、豆花比較像。豆腐腦是在制作豆腐過程中產生的，一般要吃的話需要去豆腐店買。如果要在家自制豆腐腦的話，我們可以用豆漿和內酯來做，但是一定要注意比例和方法，不然豆腐腦不易成型。

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、豆漿做不成豆腐腦是怎么回事

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

豆漿濃度不夠

Insufficient soybean milk concentration

豆腐腦不凝固。 很可能是豆漿的濃度不夠。 建議在制作前控制水與豆的比例。 豆與水的比例應高于1:8。 豆腐腦的味道更好。 更豐富。

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.

混凝劑用量不對通常在制作豆腐腦時，每1斤豆漿中加入5克左右的內酯。 如果量不夠，一部分豆漿會凝固，另一部分不會凝固，太少也會做出豆腐腦。 會變酸，影響口感。

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.

內酯用冷水做豆腐時，內酯要用涼白開融化，不能用溫水或開水，也不能放太多水。加一點冷水把內酯融化就行了，如果不加水，就會產生顆粒狀或絮狀豆腐，豆腐腦就不會凝固成型。

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、豆漿里加什么可以做成豆腐腦

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

需要加內酯，每1斤豆漿要加15克內酯。用來制作豆腐腦的內酯是葡萄糖酸內酯，是一種新型的食品添加劑。由葡萄糖氧化成葡萄糖酸或其鹽類，經提純、脫鹽、脫色、濃縮、結晶而制得。內酯為白色結晶，易溶于水，是一種在25℃下緩慢分解的化學物質。它是決定豆腐腦形成與否的關鍵，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、豆漿怎么做豆腐腦點豆漿前一定要煮沸。通常，只需煮 3 到 5 分鐘即可。煮沸后，等到溫度降到80-90℃再點漿。然后將豆漿從高處直接沖入盛有內酯的碗中（找一個大一點的碗）。這樣，可以利用沖擊力將豆漿和內酯混合均勻。 沖完漿后不能搖晃，用蓋子蓋住豆腐腦，這樣可以保持一定的溫度，等待15分鐘，豆腐腦會凝結好，用勺子一碰不容易散開。

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.