Why should we control the amount of water when refining yuba during production?

Add water 7 to 8 times heavier than the raw soybeans to the soaked soybeans, grind them, and then filter to remove the dregs. The production of yuba has certain requirements for the concentration of soy milk. When the soy milk concentration is low, the protein content is low, and the protein molecules are not easy to produce polymerization reactions, which affects the film-forming speed and increases energy consumption. Generally, when the solid content is 5.1%, the yuba yield is the highest. However, when the solid content exceeds 6%, the yuba yield is reduced because the soy milk forms colloids too quickly. Therefore, the amount of water added should be strictly controlled during the production process, not too much or too little, to prevent the soy milk concentration from being too high or too low, affecting the speed and yield of yuba formation.