CN102450336A - Chafing dish or soup special-purpose nut bean curd and its preparation method - Google Patents
Chafing dish or soup special-purpose nut bean curd and its preparation method Download PDFInfo
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- CN102450336A CN102450336A CN201010511025XA CN201010511025A CN102450336A CN 102450336 A CN102450336 A CN 102450336A CN 201010511025X A CN201010511025X A CN 201010511025XA CN 201010511025 A CN201010511025 A CN 201010511025A CN 102450336 A CN102450336 A CN 102450336A
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Abstract
The invention relates to a foodstuff field and relates to chafing dish or soup special-purpose nut bean curd, which is composed of nut soya-bean milk, gel and a calcium salt supplement. A preparation method of the nut bean curd comprises the following steps of: adding water to the nut, crushing to obtain the nut soya-bean milk, heating, adding the gel with uniformly stirring, and cooling to obtain the chafing dish or soup special-purpose nut, wherein the weight ratio of the nut to water in the nut soya-bean milk is 1:2-10; and a coagulating agent of the nut bean curd comprises, by weight, 1-10 parts of the gel and 1-500 parts of the calcium salt supplement. The nut bean curd can resist to high temperature, will not form cavity if preserved at a low temperature, has pure white and fine appearance, has nut fragrance instead of beany flavor, has high gel strength, and will not drop dregs or deform even if cooked over high heat. The preparation method is simple to operate and is suitable for industrial production. The formula of the bean curd coagulating agent is suitable for the preparation of various bean curds, and is green and healthy.
Description
Technical field
The present invention relates to field of food, particularly special-purpose nut bean curd of chafing dish or soup class and preparation method thereof.
Background technology
Nut is claimed shell fruit again, is mostly the cotyledon and the endosperm of vegetable seeds, and nutritive value is very high.Nut is general to divide two types: the one, and the tree nut comprises almond, cashew nut, fibert, walnut, pine nut, Chinese chestnut, gingko (ginkgo), American pistachios, Hawaii fruit etc.; The 2nd, seed comprises peanut, sunflower seed, pumpkin seeds, watermelon seeds etc.Approximately contain protein 36.0%, fat 58.8% in the nut.Technology such as make bean curd with nuts such as peanut, walnuts is a lot; Application number is that 02131286.9 patent discloses a kind of peanut bean curd made from peanut and starch; But the existence of starch can cause the bean curd coarse mouthfeel, and long-time the placement can descend because of aging mouthfeel.Application number is that 93105304.8 patent discloses a kind of gypsum and sucrose ester or glucose lactone, gypsum and sucrose ester or glucose lactone and MgCl
2, agar is the peanut bean curd of coagulating agent, but gypsum, MgCl
2Or lactone only can play precipitating proteins, and agar can not be high temperature resistant, so the bean curd of preparing falls apart down boiling immediately, and contains MgCl
2Bitter taste.
As everyone knows, at chafing dish or the bean curd that adopts when stewing soup, must satisfy following primary condition: it is indeformable down 1, to boil at high temperature; 2, not broken or fall apart under the impulsive force that the boiling water bubble breaks; 3, higher specific retention is to guarantee that soup juice entering bean curd space is inner and not run off.Secondly, avoid using bittern order the bitter taste that bean curd brought as far as possible, make the mouthfeel of its destruction soup juice.In addition; Make bean curd with nut and make more difficulty of bean curd than soybean; Because the fat content in the nut is up to more than 50%; Traditional soya tofu manufacture craft can not apply in the preparation of nut bean curd through simple substitute: the glucose lactone only can prepare the nut Tofu pudding, and can not prepare the higher nut bean curd of intensity; The nut bean curd shelf life that calcium salt and starch are mixed with can not surpass 24 hours, otherwise the phenomenon that mouthfeels such as aging and pantothenic acid obviously descend can occur; Bittern system bean curd mouthfeel is pained, and to healthy harmful; In addition, with the nut bean curd of preparation such as gelatin, carragheen can not withstand high temperatures test, can only calculate the nut bean jelly at most.Even the soya tofu that edible range is wider; Also only divide for south bean curd, bei-tofu and Japanese bean curd (inner ester bean curd) by the difference of manufacture craft; Rare people prepares the bean curd of different demands according to the difference of culinary art means, and the research and development of chafing dish or soup class nut bean curd are few especially.
Summary of the invention
In view of this, one of the object of the invention is to provide a kind of chafing dish or the special-purpose nut bean curd of soup class, and said nut bean curd mouthfeel is soft, and specific retention is high, and shelf life is long, the height of ability digestion resistant, and intensity simultaneously; Simultaneously, this nut bean curd has substituted insalubrious halogen with the calcium ion replenishers, for the consumer provides a kind of health delicious bean curd.
For realizing above-mentioned purpose, technical scheme of the present invention is:
The special-purpose nut bean curd of chafing dish or soup class, the special-purpose nut bean curd of said chafing dish or soup class is made up of nut soya-bean milk, gellan gum and calcium ion replenishers.
Further, said nut beans are to be claimed by nut slurrying, and said nut stems from Chinese chestnut, peanut, walnut, almond, pine nut, fibert, gingko, lotus seeds, melon seeds, cashew nut or the American pistachios any or several kinds;
Further, the mass fraction of said gellan gum is 0.2～3% of said chafing dish or the special-purpose nut bean curd of soup class;
Further, the mass fraction of said gellan gum is 0.5%, 0.8% or 1.5% of said chafing dish or the special-purpose nut bean curd of soup class;
Further, said calcium ion replenishers are in calcium carbonate, calcium acetate or the calcium sulfate one or more calcium ion replenishers of mixing;
Further, the mass fraction of said calcium ion replenishers is 0.5～5% of a said nut weight.
Two of the object of the invention is to provide the preparation method of a kind of chafing dish or the special-purpose nut bean curd of soup class, and this method simple possible is applicable to commercial production.
For realizing above-mentioned purpose, technical scheme of the present invention is:
The preparation method of the special-purpose nut bean curd of chafing dish or soup class; Specifically may further comprise the steps: get the nut soya-bean milk after in said nut, adding water and pulverizing; Be heated to and add the gellan gum that is equivalent to nut soya-bean milk weight 0.3～3% after 80～100 ℃; Stir, get the special-purpose nut bean curd of chafing dish or soup class after the cooling; The weight ratio of nut and water is 1: 2～10 in the said nut soya-bean milk.
Three of the object of the invention is to provide a kind of bean curd coagulant prescription; Said bean curd coagulant can guarantee that the bean curd of preparation has stronger glue intensity; The sense organ value is high; The acidproof heat-proof performance is good, and more having avoided calcium ion in traditional bean curd coagulant is that to add the excessive bean curd mouthfeel that causes be that main quality descends to main coagulating agent.
For realizing above-mentioned purpose, technical scheme of the present invention is:
The bean curd coagulant prescription, said bean curd coagulant amount prescription is composed of the following components by weight:
1～10 part of gellan gum;
1～500 part of calcium ion replenishers;
Said gellan gum is natural gellan gum or deacylated tRNA gellan gum.
Further, said bean curd coagulant amount prescription is composed of the following components by weight:
5 parts of gellan gums;
50 parts of calcium ion replenishers.
Further, said calcium ion replenishers are one or more mixing in calcium carbonate, calcium acetate or the calcium sulfate, and said calcium ion replenishers also can replace with one or more mixing in magnesium ion replenishers, potassium ion replenishers, the sodium ion replenishers.
Beneficial effect of the present invention is: this nut bean curd can be high temperature resistant, preserves at low temperatures and do not form cavity, the pure white exquisiteness of its outward appearance; The stench flavor of beans that it has the pure fragrance of nut concurrently and does not have soybean; Its gel strength is high, does not also fall slag or distortion even cook greatly in big fire; This preparation method is simple to operate, is applicable to commercial production; This bean curd coagulant prescription is applicable to the preparation of various bean curd, green health.
Description of drawings
In order to make the object of the invention, technical scheme and advantage clearer, will combine accompanying drawing that the present invention is made further detailed description below, wherein:
Fig. 1 is the peanut bean curd by gellan gum and calcium carbonate preparation.
The specific embodiment
In order to make the object of the invention, technical scheme and advantage clearer, carry out detailed description in the face of the preferred embodiments of the present invention down.
Embodiment 1 walnut tofu
The preparation of 1 walnut tofu
With soaking about 6 hours in the walnut kernel entry, amount of water surpasses walnut kernel with water and is advisable for 5～10 centimetres.Soaked walnut kernel is pulled out, got the walnut soya-bean milk, in the defibrination process, add the weight that is equivalent to 2 times of dried walnut kernel with paste mill grinding.
The walnut soya-bean milk equivalent that makes is divided into 3 parts: select for use gellan gum and calcium carbonate be coagulating agent for gellan gum walnut tofu group; Select for use gelatin and starch be coagulating agent for gelatin starch walnut tofu group; Be that what solidify dosage is calcium carbonate walnut tofu group separately with calcium carbonate.Wherein, the consumption of gellan gum gel walnut tofu group gellan gum is equivalent to 3% of walnut soya-bean milk weight, and the consumption of calcium carbonate is equivalent to 500 times of gellan gum weight; The consumption of other two groups of coagulating agents is the twice of its consumption in conventional soya tofu is made.
The making step of gellan gum walnut tofu group is: in micro-wave oven,, add the gellan gum and the calcium carbonate of recipe quantity, stir walnut heating soybean milk to 100 ℃, after the cooling the gellan gum walnut tofu.
The preparation method of gelatin starch walnut tofu group and calcium carbonate walnut tofu group carries out according to the soya tofu production technology of routine, gets gelatin starch walnut tofu and calcium carbonate walnut tofu respectively.From naked-eye observation, cold water is put in the loose not moulding of calcium carbonate walnut tofu gently, and it is very serious to fall the slag phenomenon; And gellan gum walnut tofu and gelatin starch walnut tofu do not have above-mentioned phenomenon.
The high temperature resistant test of 2 walnut tofus
Said gellan gum walnut tofu, gelatin starch walnut tofu and calcium carbonate walnut tofu are put into boiling water respectively boil soup; Wherein, Gelatin starch walnut tofu is loose fully in less than three minutes time; Loose fully in the calcium carbonate walnut tofu one minute, the gellan gum walnut tofu did not fall the slag phenomenon in two hours.
The high temperature resistant test of 3 walnut tofus
Said gellan gum walnut tofu, gelatin starch walnut tofu and calcium carbonate walnut tofu are put into subzero 4 ℃ of refrigerators preservation to be taken out after 7 days; Be positioned over treat under the room temperature to melt fully after; The gellan gum walnut tofu keeps original shape; The inner cavity in a large number that occurs of gelatin starch walnut tofu, the phenomenon that collapses appears in the calcium carbonate walnut tofu.
The sensory evaluation of 4 walnut tofu soup
Walnut tofu soup be selected from by through the subjective appreciation of the walnut tofu of high temperature resistant test by 10 people (2230 years old, wherein the men and women is each 5, forms scoring group, state is estimated on an empty stomach under room temperature.Wherein standards of grading are color and luster (20 minutes); Apparent state (20 minutes); Palatability (20 minutes); Slickness (20 minutes); Olfactory (20 minutes).
The average of gellan gum walnut tofu soup is: color and luster 20 minutes; Apparent state 20 minutes; Palatability 10 minutes; Slickness 20 minutes; Olfactory 20 minutes.
The average of gelatin starch walnut beancurd soup: color and luster 2 minutes; Apparent state 0 minute; Palatability 10 minutes; Slickness 5 minutes; Olfactory 12 minutes.
The average of calcium carbonate walnut tofu soup is: color and luster 2 minutes; Apparent state 0 minute; Palatability 15 minutes; Slickness 15 minutes; Olfactory 15 minutes.
Embodiment 2 cashew nut beancurds
The preparation of 1 cashew nut beancurd
With soaking about 6 hours in the cashew nut kernel entry, amount of water surpasses cashew nut kernel with water and is advisable for 5～10 centimetres.Soaked cashew nut kernel is pulled out, got the cashew nut soya-bean milk, in the defibrination process, add the weight that is equivalent to 6 times of dried cashew nut kernels with paste mill grinding.Selecting gellan gum and calcium carbonate for use is coagulating agent.Wherein, the gellan gum consumption is equivalent to 3% of cashew nut soya-bean milk weight, and the consumption of calcium carbonate is equivalent to 1 times of gellan gum weight.
The making step of cashew nut beancurd group is: in micro-wave oven,, add the gellan gum and the calcium carbonate of recipe quantity, stir walnut heating soybean milk to 80 ℃, after the cooling cashew nut beancurd.
With the soybean is raw material, prepares soya tofu by above-mentioned same process and formulation
Test by the high temperature resistant test of the walnut tofu among the embodiment 1 and the mode of low temperature resistant test, and come to the same thing among the embodiment 1.
The mouthfeel evaluation of 2 cashew nut beancurds
The cashew nut beancurd and the soya tofu of present embodiment preparation are carried out the comparison on the mouthfeel.Mouthfeel evaluation by 10 people (22-30 year, wherein the men and women is each 5, forms scoring group, state is estimated on an empty stomach under room temperature.Above-mentioned 10 people are consistent to be thought, cashew nut beancurd mouthfeel giving off a strong fragrance, and soya tofu lacks the giving off a strong fragrance mouthfeel, also has the beany flavor that a kind of people of letting detests.
Embodiment 3 peanut bean curds
The preparation of 1 peanut bean curd
With soaking about 6 hours in the shelled peanut entry, amount of water surpasses shelled peanut with water and is advisable for 5～10 centimetres.Soaked shelled peanut is pulled out, got peanut soya-bean milk, in the defibrination process, add the weight that is equivalent to 10 times of dry peanut benevolence with paste mill grinding.
Selecting gellan gum and calcium carbonate for use is coagulating agent.
The walnut soya-bean milk equivalent that makes is divided into 2 parts: select for use gellan gum and calcium carbonate be coagulating agent for gellan gum peanut bean curd group, see Fig. 1 for details; Select for use the glucose lactone be coagulating agent for lactone peanut bean curd group; Wherein, the gellan gum consumption is equivalent to 1.5% (0.5%, 0.8% also can realize identical effect) of peanut soya-bean milk weight, and the consumption of calcium carbonate is equivalent to 50 times of gellan gum weight; The consumption of coagulating agent is its consumption in conventional soya tofu is made in the lactone peanut bean curd.
The making step of gellan gum peanut bean curd group is: in micro-wave oven,, add the gellan gum and the calcium carbonate of recipe quantity, stir walnut heating soybean milk to 80 ℃, after the cooling the gellan gum peanut bean curd.The making of lactone peanut bean curd is undertaken by the technology of the lactone soya tofu of routine.
The attribute test of 2 peanut bean curds
Carry out sensory evaluation after by the sensory evaluation mode of walnut beancurd soup among the embodiment 1 gellan gum peanut bean curd in the present embodiment and lactone peanut bean curd being cooked, the lactone peanut bean curd the score of proportion by subtraction gellan gum peanut bean curd is lower slightly.See that from naked eyes the peanut bean curd of glucose lactone preparation more levels off to Tofu pudding, the gel strength of gellan gum peanut bean curd is higher.
Discuss:
Soya tofu is a kind of traditional food, and from the history in existing so far several thousand of the Western Han Dynastry, its cardinal principle is: with salt with a large amount of protein precipitations in the soybean milk and condense into piece.But, popularize at soya tofu under the situation in several thousand, with mouthfeel more the nut bean curd of the nut soya-bean milk preparation of sweet-smelling but be difficult on market, seek.Though extremely easy to obtain interconnected about make bean curd technology with peanut, walnut etc., it is few really to be prepared into the nut bean curd that the sense organ degree is good, shelf life is long.More the nut bean curd made of someone can only be at last because non-refractory or be prone to loose can only be called nut Tofu pudding or nut jelly.
Gellan gum is the many soup of a kind of biology, mainly as additive, the auxiliary material in the pharmaceutical preparation and culture medium raw material in the beverage.At the initial stage of preparation nut bean curd, adopted the protein in glucose lactone, calcium salt and the magnesium salts deposition nut soya-bean milk, but the bean curd mouthfeel of preparation is good, guess former because only precipitated protein, let the fat loss of maintenance sweet-smelling mouthfeel.In order to guarantee that fat is not run off, various water-soluable gels have been added, though the bean curd mouthfeel of preparation is improved; But meeting high temperature promptly changes; The nut Tofu pudding of selecting system with calcium salt or magnesium salts has only not only guaranteed mouthfeel after adding a certain amount of gellan gum, and high temperature resistant; Glue intensity is high (even mass concentration was at 0.2% o'clock; Combine also can form the very high gel of intensity with calcium salt or magnesium salts), the nut Tofu pudding to be changed claim genuine nut bean curd, its main cause be gellan gum and to form irreversible glue relevant for the part ion binding energy.Consider that gellan gum cost glue is high, we filter out alap consumption and prepare mouthfeel and the balanced nut bean curd of gelation according to different raw materials, its use be not only applicable to soup with or chafing dish, other that also are applicable to non-fried class are cooked mode.
It is the bean curd of feedstock production that present embodiment has only simply been given an example with walnut, cashew nut and peanut, selects in Chinese chestnut, almond, pine nut, fibert, gingko, lotus seeds, melon seeds, the American pistachios any or several kinds of making that can accomplish nut bean curd equally for use.
Explanation is at last; Above embodiment is only unrestricted in order to technical scheme of the present invention to be described; Although through invention has been described with reference to the preferred embodiments of the present invention; But those of ordinary skill in the art should be appreciated that and can make various changes to it in form with on the details, and the spirit and scope of the present invention that do not depart from appended claims and limited.
Claims (10)
1. the special-purpose nut bean curd of chafing dish or soup class, it is characterized in that: the special-purpose nut bean curd of said chafing dish or soup class is made up of nut soya-bean milk, gellan gum and calcium salt replenishers.
2. according to right 1 described chafing dish or the special-purpose nut bean curd of soup class; It is characterized in that: said nut beans are to be claimed by nut slurrying, and said nut stems from Chinese chestnut, peanut, walnut, almond, pine nut, fibert, gingko, lotus seeds, melon seeds, cashew nut or the American pistachios any or several kinds.
3. according to right 1 described chafing dish or the special-purpose nut bean curd of soup class, it is characterized in that: the mass fraction of said gellan gum is 0.2～3% of said chafing dish or the special-purpose nut bean curd of soup class.
4. the special-purpose nut bean curd of chafing dish according to claim 3 or soup class is characterized in that: the mass fraction of said gellan gum is 0.5%, 0.8% or 1.5% of said chafing dish or the special-purpose nut bean curd of soup class.
5. according to right 1 described chafing dish or the special-purpose nut bean curd of soup class, it is characterized in that: said calcium ion replenishers are one or more mixing in calcium carbonate, calcium acetate or the calcium sulfate, get the calcium salt replenishers.
6. according to right 5 described chafing dishes or the special-purpose nut bean curd of soup class, it is characterized in that: the mass fraction of said calcium salt replenishers is 0.5～5% of a said nut weight.
7. the preparation method of the special-purpose nut bean curd of described chafing dish of claim 1 or soup class; It is characterized in that; Specifically may further comprise the steps: get the nut soya-bean milk after in said nut, adding water and pulverizing, be heated to and add the gellan gum that is equivalent to nut soya-bean milk weight 0.2～3% after 80～100 ℃, stir; Get the special-purpose nut bean curd of chafing dish or soup class after the cooling, the weight ratio of nut and water is 1: 2～10 in the wherein said nut soya-bean milk.
8. bean curd coagulant prescription, it is characterized in that: said bean curd coagulant amount prescription is composed of the following components by weight:
1～10 part of gellan gum;
1～500 part of calcium salt replenishers;
Said gellan gum is natural gellan gum or deacylated tRNA gellan gum.
9. bean curd coagulant prescription according to claim 8 is characterized in that: said bean curd coagulant amount prescription is composed of the following components by weight:
5 parts of gellan gums;
50 parts of calcium ion replenishers.
10. according to Claim 8 or 9 described bean curd coagulant prescriptions; It is characterized in that: said calcium salt replenishers replenishers are one or more mixing in calcium carbonate, calcium acetate or the calcium sulfate, and said calcium salt replenishers also can replace with one or more mixing in magnesium salts replenishers, sylvite replenishers, the sodium salt replenishers.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986920A (en) * | 2012-12-13 | 2013-03-27 | 陶荣芝 | Preparation method for peanut primary colored bean curd |
| CN103053703A (en) * | 2013-01-18 | 2013-04-24 | 岑溪市信畅坚果开发有限公司 | Method for producing macadimia nut tofu |
| CN103385309A (en) * | 2013-06-25 | 2013-11-13 | 华南理工大学 | Jelly tofu pudding and preparation method thereof |
| CN112471409A (en) * | 2020-12-08 | 2021-03-12 | 南昌大学 | Preparation method of nut bean curd |
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| CN103385309A (en) * | 2013-06-25 | 2013-11-13 | 华南理工大学 | Jelly tofu pudding and preparation method thereof |
| CN103385309B (en) * | 2013-06-25 | 2015-04-22 | 华南理工大学 | Jelly tofu pudding and preparation method thereof |
| CN112471409A (en) * | 2020-12-08 | 2021-03-12 | 南昌大学 | Preparation method of nut bean curd |
| CN112471409B (en) * | 2020-12-08 | 2022-05-06 | 南昌大学 | Preparation method of nut bean curd |
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