Today we went to visit Tianjin University of Science and
Technology. They have 2 campuses, the main campus is in Hexi and the new campus
is in Tanggu. We went to the one in Tanggu because the Food Science College is
located here. We went around seeing the library. And then we met Prof. WANG
Jianming again. She and some other professor expertise in cheese
making, together with her students, taught us how to make ice cream and tofu.
We had a lot of fun
during the lab work. We were divided into 4 groups. We made different flavor of
soft ice cream, but it was too soft due to not enough cooling. Only Masoud's
group was successful enough, they cooled down the ice cream along lunch time.
These
are the processes:
2. Take a look at the total milk fat and protein content
3. Homogenizing
4. Pasteurizing
5. Cooling
6. Adding flavor agent, we went for strawberry.
7. Ice cream machine
These were our lunch! Finally, something good!
In the afternoon we made tofu. First, we grind 1kg of overnight-soaked-soybeans with 3L of 65-70C hot water.
Second, cook it at 95-98C for 2 minutes.
Third, after it was cooled down to 70--80C, pour it this way to a container filled
with 12g CaSO4 (diluted in small amount of water).
You should pour it like this to make it mixed, but DO NOT MIX/STIR IT ANYMORE!
After 10 minutes, this was our curd. It looked good at first.
We pressed it. But what we got was dried tofu. Reason was we over-mixed our curd, disrupt the coagulation process. The other groups' tofu were much better!
We also made a Japanese tofu, put GDL in soy milk,
heat it for 10 minutes, and there you go!
Put some sugar in it, cool it down, yeah, it is soy pudding!
At night, we went to a barbeque buffet restaurant!
If I gained weight,.....blame them!
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