科普 | 你會選購豆腐嗎？心急真的吃不了“熱豆腐”

Popular Science | Would you buy tofu? I really can’t eat "hot tofu" in a hurry

 

豆腐是餐桌上的?？?不僅吃法是多種多樣的，營養(yǎng)也是很豐富，十分受人們喜愛。

Tofu is a frequent customer on the table. Not only does it have a variety of ways to eat, but it is also rich in nutrition, and it is very popular.

我們該怎樣選購豆腐呢？How should we buy tofu?

能賣，盡量選擇正規(guī)渠道購買，選購時需要特別注意考慮其是否存在安全性風險，比如豆腐發(fā)酸或酸化，說明可能發(fā)生了腐敗變質(zhì)等。

Can be sold, try to choose formal channels to buy, you need to pay special attention to whether there are safety risks when purchasing, such as sour or acidified tofu, indicating that corruption may have occurred.

人體容易出現(xiàn)結(jié)石的部位主要在消化系統(tǒng)和泌尿系統(tǒng)，如出現(xiàn)膽結(jié)石和腎結(jié)石。網(wǎng)上傳言中主要說的是豆腐吃多了得腎結(jié)石。

The human body is prone to stones in the digestive system and urinary system, such as gallstones and kidney stones. The rumors on the Internet mainly say that kidney stones are caused by eating too much tofu.

醫(yī)學上腎結(jié)石的形成，一般是由于尿液中的鹽類過飽和造成結(jié)晶析出，同時尿液中抑制結(jié)晶形成的物質(zhì)減少，久而久之就形成結(jié)石。

In medicine, the formation of kidney stones is generally due to the precipitation of crystals due to the supersaturation of salts in the urine, and at the same time the reduction of substances that inhibit the formation of crystals in the urine, and stones will form over time.

最為常見的腎結(jié)石是含鈣結(jié)石，還有一些是尿酸過高引起的尿酸結(jié)石，以及細菌感染引發(fā)的感染性結(jié)石等。膳食中的某些營養(yǎng)成分確實可以增加患結(jié)石的風險，如鈣、草酸和嘌呤等，但主要因素是不健康的飲食方式和習慣，如膳食結(jié)構(gòu)單一、飲水過少等。

The most common kidney stones are calcium-containing stones, some are uric acid stones caused by high uric acid, and infectious stones caused by bacterial infections. Certain nutrients in the diet can indeed increase the risk of stones, such as calcium, oxalic acid and purines, but the main factors are unhealthy eating styles and habits, such as a simple diet and too little drinking water.

健康人多吃一點豆腐是沒事，但對于痛風、高尿酸血癥和腎石病患者來說，一定程度上可以考慮限制豆腐等豆制品的攝入量。

It is fine for healthy people to eat more tofu, but for patients with gout, hyperuricemia and kidney stone disease, to a certain extent, consider limiting the intake of tofu and other soy products.

從降低風險考慮，可以選擇雞蛋、牛奶那些更為安全的食物作為蛋白質(zhì)的來源。

From the perspective of reducing risk, you can choose safer foods such as eggs and milk as the source of protein.

豆腐的加工關鍵在于凝固成型環(huán)節(jié)：

The key to tofu processing lies in the solidification process:

傳統(tǒng)的豆腐成型方式是使用鹽類的凝固劑，比如用石膏（主要成分硫酸鈣）或鹵水（主要成分氯化鎂、氯化鈣、硫酸鎂）進行點鹵成型；

The traditional way to shape tofu is to use salt coagulant, such as gypsum (main component calcium sulfate) or brine (main component magnesium chloride, calcium chloride, magnesium sulfate) for point brine molding;

而現(xiàn)代主要用酸類凝固劑進行豆腐的成型，比如葡萄糖酸（食品工業(yè)主要用葡萄糖酸內(nèi)酯）等。

In modern times, acid coagulants are mainly used for tofu forming, such as gluconic acid (gluconolactone is mainly used in the food industry).

因此，我們在選購豆腐的時候可以參考自身需求，追求營養(yǎng)選鹵水豆腐，追求口感選內(nèi)酯豆腐。

Therefore, we can refer to our own needs when buying tofu, choose brine tofu for nutrition, and lactone tofu for taste.

豆腐的熱量不算太低，而且不同類型的豆腐熱量差異也比較大。比如，按照我國食物成分表，每100克內(nèi)酯豆腐、南豆腐、北豆腐的熱量分別為50kcal、87kcal和116kcal，而同樣重量的米飯為116kcal。

The calories of tofu are not too low, and different types of tofu have relatively large differences in calories. For example, according to our country's food composition table, the calories per 100 grams of lactone tofu, southern tofu, and northern tofu are 50kcal, 87kcal and 116kcal, respectively, while the same weight of rice is 116kcal.

 

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