CN105454449A - Preparation method of almond bean curd - Google Patents
Preparation method of almond bean curd Download PDFInfo
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- CN105454449A CN105454449A CN201510889057.6A CN201510889057A CN105454449A CN 105454449 A CN105454449 A CN 105454449A CN 201510889057 A CN201510889057 A CN 201510889057A CN 105454449 A CN105454449 A CN 105454449A
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
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Abstract
The invention discloses a preparation method of almond bean curd. The preparation method comprises steps as follows: step one, selecting and peeling are performed; step two, materials are soaked; step three, the materials are ground into pulp: almonds and soybeans which are soaked well are washed for 1-2 times, a ratio of the almonds to the soybeans is 1:2-1:4, then the almonds and the beans are put into a grinder, water which is 3 times of the dry weight of the mixed material is added, the mixed material is filtered by 100-mesh filter cloth when ground into pulp, and a filtrate is the pulp; step four, filtering is performed: the pulp obtained through grinding is filtered by a 100-mesh nylon sieve and is cooled to the room temperature; step five, precooking is performed: the filtered pulp is heated to 90-95 DEG C and is subjected to heat preservation for 10 min; step six, cooling is performed; step seven: coagulation is performed: 0.15%-0.35% of delta-gluconolactone is added, a ratio of the pulp to water is 1:4-1:8, and the mixture is heated at the coagulation temperature of 80-90 DEG C for 30 min, and vibration is strictly prohibited. According to the preparation method of the almond bean curd, the bitter almonds and the soybeans are taken as main raw materials, d-glucono-delta-lactone is taken as a coagulator, and the almond bean curd with tender texture, smooth surface, pure bean fragrance flavor and special almond flavor is prepared.
Description
Technical field
The present invention relates to the technical field of food, particularly relate to a kind of preparation method of almond curd in syrup.
Background technology
Soybean contains the important sources that abundant high-quality protein, unrighted acid, calcium and B family vitamin are good proteins in China resident meals.Soy protein content is about 35%-40%, and except methionine, the composition of all the other essential amino acids is similar to animal protein with ratio, and is rich in the lysine of grain protein shortage, is the natural ultimate food with grain protein complementation.In soybean, fat content is about 15%-20%, and wherein unrighted acid accounts for 85%, and linoleic acid is up to 50%, and digestibility is high, also containing more phosphatide.In soybean, carbohydrate content is about 25%-30%, has half to be dietary fiber, and wherein raffinose and stachyose produce gas at enteric bacteria effect bottom fermentation, can cause abdominal distension.Containing abundant phosphorus, iron, calcium in soybean, respectively containing phosphorus 571mg, iron 11mg and calcium 367mg in every 100g soybean, obviously more than cereal.Because Phytic Acid In Soybean content is higher, the biological utilisation of the mineral element such as iron and zinc may be affected.In soybean, the B family vitamin content such as vitamin B1, vitamin B2 and nicotinic acid is also doubly most than cereal, and carrotene containing some and abundant vitamin E.
Almond is the seed of rosaceous plant apricot, ansu apricot, wild apricot, prunus mandshuricaKoehne.Cultivation produce sweet more of almond, wild general taste is more bitter.Record according to Compendium of Material Medica, its taste be sweet, bitter, the cold profit of property, slightly poisonous; According to analysis, fatty 44.5g, protein 24.7g, carbohydrate 2.9g, vitamin e1 8.53mg, potassium 106mg, calcium 71mg, iron 1.3mg, manganese 0.61mg, zinc 3.64mg, phosphorus 27mg, selenium 15.65 μ g in every 100g almond.The content of the nonmetalloid-selenium in almond is the hat of all kinds of a kind of fruit, such as apple, pear, etc., is 3.39 times of walnut kernel, shelled peanut and sunflower benevolence, 3.97 times and 12.93 times respectively.Almond contains various trace elements, as magnesium, iron, calcium, copper, manganese, zinc, phosphorus and nonmetalloid selenium etc., also containing abundant vitamin E, vitamin A, vitamin B1, vitamin B2, vitamin C etc., also contain the functional components such as stachyose, amandin in dessert almond in addition.In semen armeniacae amarae containing more its bitter of amygdalin itself is harmless can by the glucosaccharase that is stored in together in almond as cellas, prunase etc. or acid hydrolysis, final generation benzaldehyde and HCN, benzaldehyde is amygdalate fragrance ingredient, be then noxious material.
At present, few to the exploitation report of almond brain tonic and intelligence development, beauty treatment, antidotal active ingredient, pharmacological action and health food and medicine, this is unfavorable to the exploitation of the economic worth of almond, should the nutritional and officinal compositions of research and analysis almond further, the intelligence development of further investigation almond, beauty treatment, the antidotal mechanism of action, employ new technology, new technology, new method Devoting Major Efforts To Developing almond health food and treatment medicine, accelerate almond resource synthetic development to utilize, to improve the value of almond.In 10 kinds of life prolonging foods that USA Today magazine is delivered, almond is appeared on the list of successful candidates.Soybean is cheap, nutritious, is the important component part of China and many national diet structures.Recent study shows, soy food product has a series of health efficacy, such as prophylactic treatment cancer occurs and gynecologic menstrual symptom, reduce cholesterol etc., particularly FDA official approval soybean in 1999 is after healthy food, and the exploitation of soy food product are subject to countries in the world and pay attention to widely.In view of this, the present inventor studies and devises a kind of preparation method of almond curd in syrup, and this case produces thus.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of almond curd in syrup, with semen armeniacae amarae and soybean for primary raw material, with maltonic acid-delta-lactone (GDL) for coagulating agent, to prepare quality delicacy, top layer is smooth, has the almond curd in syrup of pure beany flavour and almond peculiar taste.
To achieve these goals, the present invention solves the technical scheme that its technical problem takes and is:
A preparation method for almond curd in syrup, comprises the following steps:
Step one, select and remove the peel:
Almond selects full grains, the almond that meat is milky white, chooses the almond except damaging by worms, going mouldy; Soybean is selected without going mouldy, free from insect pests, the kind that globulin content is high; Put in the water boiled by the almond of select, liquid level submergence almond, blanching 1min, pulls almond out rapidly, is cooled to normal temperature with running water, and manual decortication, purifies benevolence clothing;
Step 2, immersion:
The almond of peeling is put into 5 times to the water of almond, be soak 24 hours in 30-60 DEG C at soaking temperature, period every 4h changes a water; Pull the rinsing repeatedly of almond clear water out; Soybean is 1:3 with the ratio of water, under normal temperature, soak 7 ~ 9h;
Step 3, defibrination:
After soaked almond, washing soybean 1 ~ 2 time, soybean and almond are than being 2:1 to 4:1; Put into fiberizer, add 3 times to the water of compound dry weight, when grinding pulp, with 100 object filter-cloth filterings, filtrate is slurries;
Step 4, filtration:
By the slurries of milled, filter by 100 object nylon mesh, cool to room temperature;
Step 5, to precook:
By the slurries after filtration, be heated to 90-95 DEG C, insulation 10min;
Step 6, cooling:
By slurries cooling temperature to less than 30 DEG C;
Step 7, to solidify:
Slowly add glucolactone and stir rapidly, glucolactone addition is 0.15%-0.35%, and pulp-water, than being 1:4 to 1:8, heats 30min under the setting temperature of 80-90 DEG C, forbids to vibrate.
As the preferred embodiment of embodiment, in described step 2, described soaking temperature is 30 DEG C.
As the preferred embodiment of embodiment, in described step 3, described soybean and described almond are than being 3:1.
As the preferred embodiment of embodiment, in described step 7, described pulp-water is than being 1:6.
As the preferred embodiment of embodiment, in described step 7, described glucolactone addition is 0.25%.
As the preferred embodiment of embodiment, in described step 7, described setting temperature is 85 DEG C.
Almond curd in syrup prepared by the present invention is nutrient combination food, except remaining bean curd rich in protein, also add the nutritive and health protection components of almond, improves the taste of inner ester bean curd, and a new path has been expanded again in the exploitation for bean product.
Accompanying drawing explanation
Fig. 1 is bovine albumin canonical plotting of the present invention;
Fig. 2 is glucose standard curve figure of the present invention;
Fig. 3 is the impact of soaking temperature of the present invention on almond water absorption rate;
Fig. 4 is the impact of soaking temperature of the present invention on Almond protein;
Fig. 5 is the impact of soaking temperature of the present invention on almond total reducing sugar;
Fig. 6 is the impact of pulp-water comparison gel strength of the present invention;
Fig. 7 is the mensuration of pulp-water comparison almond curd in syrup water retention of the present invention;
Fig. 8 is the impact of soybean almond comparison Gel Strength of Tofu of the present invention;
Fig. 9 is the impact of soybean almond comparison bean curd water retention of the present invention;
Figure 10 is that GDL addition of the present invention is on the impact of Gel Strength of Tofu;
Figure 11 is that GDL addition of the present invention is on the impact of bean curd water retention;
Figure 12 is the impact of bath temperature of the present invention on Gel Strength of Tofu;
Figure 13 is the impact of bath temperature of the present invention on bean curd water retention.
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments so that the invention will be further described.
Experimental technique
Soaking temperature is to the mensuration of almond water absorption rate
Take appropriate semen armeniacae amarae to be placed in boiling water and to boil 1-2min, drag in cold water and cool, peel by hand.Then put into 30 respectively, 40,50, in 60 DEG C of water-baths (almond: water 1:5), soak 32h, period every 4h changes a detoxification liquid, and clear water is rinsing repeatedly.After removing soak, almond is poured on dry towel, sucks the free moisture content be attached on surface lightly, weigh out the amygdalate weight of immersion in the balance.Parallel 2 times.
The degree that almond absorbs water is represented with water absorption rate Qh.
G
o---the weight (gram) before-almond soaks
G
1---the weight (gram) after-almond soaks
The mensuration of total reducing sugar
Anthrone reagent: take 2mg anthrone and be dissolved in 100mL98% sulfuric acid solution, the used time prepares.
Glucose standards solution (100 μ g/mL): accurately take 100mg dried grape sugar, be settled to 1000mL with distilled water.
Sample solution: get the almond paste prepared and put into centrifuge centrifugal (4000r/min, 20min) and get upper strata centrifugate 1ml and dilute 1000 times.
The making of a calibration curve
Get the test tube of 7 dried and clean, according to the form below operation after numbering.
Often pipe mixes after adding glucose standard and water immediately, is placed in ice bath rapidly, after each pipe all adds anthrone reagent, is placed in boiling water bath simultaneously, accurately heating 7 minutes, and taking-up is immediately placed in ice bath and cools rapidly.After each pipe solution reaches room temperature, with the cuvette of 1cm thickness, with the first pipe for blank, survey rapidly the absorbance value of all the other each pipes at 620nm place.Then with 2-7 pipe solution sugar content μ g number for abscissa, absorbance (A
620nm) be ordinate, draw sugar content and A
620nmrelevant criterion curve.
The sugar content of b working sample
Be taken at 30 DEG C respectively, 40 DEG C, 50 DEG C, the almond soaked at 60 DEG C of temperature, makes almond milk, gets 3 test tube accordings to the form below operation (parallel 2 times) at each temperature.
Other operations are identical with production standard curve.By the A that 2-4 pipe is measured
620nmmean value, according to A
620nmmean value finds corresponding sugary number from calibration curve, then is converted into the content of total reducing sugar in sample.
The mensuration of soluble protein
Coloring agent: get Coomassie brilliant G-250 100mg and be dissolved in 50ml95% ethanol, add 100ml85% phosphoric acid, be diluted with water to 1 liter.This dyeing liquor can preserve the several months, can preserve for a long time if do not add water, and uses front dilution.
Sample solution: get the almond milk prepared and put into centrifuge centrifugal (4000r/min, 20min) and get upper strata centrifugate 1ml and dilute 10 times.
Standard protein solution: compound concentration is the bovine serum albumin solution of 1mg/ml.
(1) making of calibration curve
Get 7 test tubes, according to the form below adds reagent successively
B. test tube is shaken up, place 20 minutes.
C. light absorption value A595nm is measured with spectrophotometric colo.
D. take A595nm as ordinate, standard protein solution concentration is abscissa, draws out calibration curve.
(2) sample tests
A. get two test tubes (parallel), add the protein solution 0.2ml of unknown concentration, distilled water 0.8ml Coomassie brilliant blue reagent 5ml.
B. test tube is shaken up, place 20 minutes.
C. measure light absorption value A595nm [12] with spectrophotometer cell, reference standard curve tries to achieve the concentration of protein.
The mensuration of gel strength
By almond curd in syrup cool to room temperature, get above-mentioned bean curd, physical property measurement instrument does TPA experiment.Often parallel 3 times of group experiment.
Physical property measurement parameter
The mensuration of water retention
Method is as follows: take Wg (being accurate to 0.001g) almond curd in syrup, in 50ml centrifuge tube, weighs and records W1 to pour out supernatant after the centrifugal 20min of 3000 turns/min rotating speed, parallel 2 times.Computing formula is as follows:
Water retention=(Wg-W1)/Wg × 100%
Embodiment 1
A preparation method for almond curd in syrup, comprises the following steps:
Step one, select and remove the peel:
Almond selects full grains, the almond that meat is milky white, chooses the almond except damaging by worms, going mouldy; Soybean is selected without going mouldy, free from insect pests, the kind that globulin content is high; Put in the water boiled by the almond of select, liquid level submergence almond, blanching 1min, pulls almond out rapidly, is cooled to normal temperature with running water, and manual decortication, purifies benevolence clothing;
Step 2, immersion:
The almond of peeling is put into 5 times to the water of almond, be soak 24 hours in 30-60 DEG C at soaking temperature, period every 4h changes a water; Pull the rinsing repeatedly of almond clear water out; Soybean is 1:3 with the ratio of water, under normal temperature, soak 7 ~ 9h;
Step 3, defibrination:
After soaked almond, washing soybean 1 ~ 2 time, soybean and almond are than being 2:1 to 4:1; Put into fiberizer, add 3 times to the water of compound dry weight, when grinding pulp, with 100 object filter-cloth filterings, filtrate is slurries;
Step 4, filtration:
By the slurries of milled, filter by 100 object nylon mesh, cool to room temperature;
Step 5, to precook:
By the slurries after filtration, be heated to 90-95 DEG C, insulation 10min;
Step 6, cooling:
By slurries cooling temperature to less than 30 DEG C;
Step 7, to solidify:
Slowly add glucolactone and stir rapidly, glucolactone addition is 0.15%-0.35%, and pulp-water, than being 1:4 to 1:8, heats 30min under the setting temperature of 80-90 DEG C, forbids to vibrate.
As the preferred embodiment of embodiment, in described step 2, described soaking temperature is 30 DEG C.
As the preferred embodiment of embodiment, in described step 3, described soybean and described almond are than being 3:1.
As the preferred embodiment of embodiment, in described step 7, described pulp-water is than being 1:6.
As the preferred embodiment of embodiment, in described step 7, described glucolactone addition is 0.25%.
As the preferred embodiment of embodiment, in described step 7, described setting temperature is 85 DEG C.
Embodiment 2
The making of 2.1 protein standard curve
As shown in Figure 1, the linear relationship of bovine albumin concentration and absorbance is good, and matching obtains regression equation x=(y-0.2087)/0.4107, and coefficient correlation is 0.9951.
The making of 2.2 total reducing sugar calibration curves
Known by Fig. 2, the linear relationship of grape content concn and absorbance is good, and matching obtains regression equation x=(y-0.0689)/0.071, and coefficient correlation is 0.9991.
The mensuration of almond water absorption rate under 2.3 different soaking temperatures
By at 20 DEG C, 30 DEG C, 40 DEG C, 50 DEG C, in the water-bath of 60 DEG C, (almond: water 1:5) soaks good and has sucked the almond of the free moisture content be attached on surface, weighs out the amygdalate weight of immersion in the balance, draws following water absorption rate.
Find out that soaking temperature is raised to the highest from the water absorption rate of almond when 20 DEG C-30 DEG C by Fig. 3, when temperature is more than 30 DEG C, water absorption rate declines gradually.So best soaking temperature is 30 DEG C.
The mensuration of almond soluble protein under 2.4 different soaking temperatures
Will at 20 DEG C, 30 DEG C, 40 DEG C, 50 DEG C, the sample solution that the almond that in the water-bath of 60 DEG C, (almond: water 1:5) soaks is made, measures light absorption value A by the method for protein determination with spectrophotometric colo
595nm, reference standard curve tries to achieve the concentration of protein.
Know that in almond, content shared by soluble protein is the highest when immersion 30 DEG C by Fig. 4, along with the rising of temperature, protein content declines, and raises again to when 60 DEG C.50 DEG C time, in almond, soluble protein is minimum, and the penetrating power of cell membrane is affected, and more material diffuses out, and more than 50 DEG C catabolic enzymes are passivated, and protein is partial denaturation likely, so reduced by the protein leached.Best soaking temperature is 30 DEG C.
The mensuration of almond total reducing sugar under 2.5 different soaking temperatures
Will at 20 DEG C, 30 DEG C, 40 DEG C, 50 DEG C, the sample solution that the almond that in the water-bath of 60 DEG C, (almond: water 1:5) soaks is made, measures light absorption value A by total reducing sugar method for measuring spectrophotometric colo
620nm, reference standard curve tries to achieve the concentration of total reducing sugar.
Find out that total sugar content is minimum at 20 DEG C by Fig. 5, to being the highest when 40 DEG C, the total sugar content of temperature rising afterwards declines on the contrary gradually.The optimum temperature of comprehensive above water absorption rate and protein content, selects the most applicable soaking temperature to be 30 DEG C.
Through above-mentioned water absorption rate, soluble protein content, total sugar content determination experiment, can determine that best soaking temperature is 30 DEG C.
2.6 single factor experiments affecting almond curd in syrup quality
2.6.1 the impact of pulp-water comparison almond curd in syrup quality
Will with soybean almond than 3:1, addition GDL is 0.25%, and the temperature being 1:4,1:6,1:8 at pulp-water ratio is respectively heat 30min in the water-bath of 85 DEG C, takes out cool to room temperature in frozen water respectively, in Texture instrument, measures gel strength.Bean curd water retention is measured with centrifuge dewatering.Higher than gel strength when being 1:4 at pulp-water as shown in Figure 6, pulp-water is than more high-gel strength is lower.More high-gel strength is also larger to show the concentration of pulp-water, and the larger coagulation result of protein concentration is better.More best than water retention during 1:6 at pulp-water as shown in Figure 7.As can be seen from Table 3, when 1:6, flavour is coordinated, and quality is relatively good, and therefore this experiment thinks that being relatively applicable to pulp-water ratio is 1:6.
The impact of table 3 pulp-water comparison almond curd in syrup organoleptic quality
2.6.2 the impact of soybean almond comparison almond curd in syrup quality
Will with pulp-water than 1:6, addition GDL is 0.25%, and the temperature being 2:1,3:1,4:1 at soybean almond ratio is respectively heat 30min in the water-bath of 85 DEG C, takes out cool to room temperature in frozen water respectively, in Texture instrument, measures gel strength.Bean curd water retention is measured with centrifuge.Higher than gel strength when 3:1 at soybean almond as shown in Figure 8, as shown in Figure 9 bean curd water retention at soybean almond than best under 3:1.As can be seen from Table 4, soybean almond than for flavour during 3:1 good, and quality is relatively good, so this experiment is thought than better suited soybean almond than being 3:1.
The impact of table 4 soybean almond comparison almond curd in syrup organoleptic quality
2.6.3GDL addition is on the impact of almond curd in syrup quality
By soybean almond than 3:1, pulp-water, than 1:6, adds the GDL addition of 0.15%, 0.20%, 0.25%, 0.30%, 0.35% respectively, is heat 30min in the water-bath of 85 DEG C in temperature.Take out cool to room temperature in frozen water respectively, in Texture instrument, measure gel strength.Bean curd water retention is measured with centrifuge.When GDL addition 0.35%, gel strength is maximum as shown in Figure 10, and along with the addition of GDL is larger, gel strength is larger.As shown in Figure 11 under different GDL addition along with the increase of GDL addition, water retention is larger.GDL addition is 0.20%, 0.25%, when 0.30% as can be seen from Table 5, and flavour is coordinated, and quality is relatively good, so this experiment thinks that than better suited GDL addition be 0.20%, 0.25%, and 0.30%.
Table 5GDL addition is on the impact of almond curd in syrup organoleptic quality
2.6.4 bath temperature is on the impact of almond curd in syrup quality
Will at soybean almond than 3:1, pulp-water is than 1:6, and addition GDL is 0.30%, is respectively to heat 30min in the water-bath of 80 DEG C, 85 DEG C, 90 DEG C in temperature, takes out cool to room temperature in frozen water respectively, in Texture instrument, measures gel strength.Bean curd water retention is measured with centrifuge.Be that gel strength is the highest when bath temperature 90 DEG C as shown in Figure 12, temperature more high-gel strength is larger.But the heat time can not be long, in order to avoid the excessive sex change of soybean protein.The water retention of the known bean curd when bath temperature 85 DEG C of Figure 13 is maximum.As can be seen from Table 6 when bath temperature is 85 DEG C, flavour is coordinated, and quality is better, so it is 85 DEG C that this experiment is comparatively applicable to bath temperature.
Table 6 bath temperature is on the impact of almond curd in syrup organoleptic quality
2.6.5 almond curd in syrup orthogonal test
By above experimental result, for determining its optimum experimental condition further, production technique table (table 7), carries out L9 (3
4) orthogonal experiment, and range analysis is carried out to gel strength orthogonal experiments
Table 7 orthogonal test factor level table
Table 8 Orthogonal experiment results
Optimum condition is A2B1C2D3
From extreme difference, factor is B>D>A>C on the impact of analysis result.
Be found that by orthogonal test and range analysis, for almond curd in syrup, the order affecting the factor of gel strength is: B>D>A>C, namely pulp-water compares >GDL than > setting temperature > soybean almond, pulp-water ratio is maximum effect factor, and GDL addition is minimum influence factor.The best of breed of this experiment is A2B1C2D3, and namely soybean almond is than 3:1, and pulp-water is 0.25 than 1:4, GDL addition, bath temperature 90 DEG C.Because of A2B1C2D3 in the 4th group thus without the need to checking.
Can find out that, at best of breed soybean almond than 3:1, pulp-water is 0.25 than 1:4, GDL addition by following table, at bath temperature 90 DEG C, quality is not ideal enough, and there is skinning on top layer, and almond is obvious, and beany flavour is light, and pulp-water is than on the low side, causes output to reduce.So carry out sensory evaluation scores orthogonal experiment again.
By above gel strength Orthogonal experiment results, for determining its best tofu quality experiment condition further, production technique table (table 10), carries out L9 (3
4) orthogonal experiment, and range analysis is carried out to orthogonal experiments, carry out preferably, the results are shown in Table 9 for evaluation index with elasticity, quality, local flavor, mouthfeel, color and luster, water conservation situation.
Table 9 almond curd in syrup sensory evaluation scores standard scale
Table 10 orthogonal test factor level table
Table 11 orthogonal experiments
The best of breed of sensory evaluation scores: A2B2C2D3
From extreme difference, factor is B>D>A>C on the impact of analysis result, be found that by orthogonal test and range analysis, for almond curd in syrup, the order affecting the factor of sense organ is: B>D>A>C, namely pulp-water compares >GDL than > setting temperature > soybean almond, pulp-water ratio is maximum effect factor, and GDL addition is minimum influence factor.The best of breed of this experiment is A2B2C2D3.
Empirical tests is at soybean almond than 3:1, and pulp-water is 0.25% than 1:6, GDL addition, under the optimum condition that bath temperature is 90 DEG C.The almond curd in syrup organoleptic quality obtained is as follows:
Gel strength and water retention are all better, and quality, color and luster, mouthfeel is also good.So the best of breed of this experiment be soybean almond than 3:1, pulp-water is 0.25% than 1:6, GDL addition, bath temperature 90 DEG C.
In a word, after present invention employs technique scheme, draw to draw a conclusion:
(1) optimum process condition that orthogonal test is determined is applied: soybean almond is than being 3:1, and pulp-water is 0.25% than 1:6, GDL addition, and setting temperature is 90 DEG C.Also show pulp-water than > setting temperature > soybean almond than >GDL, pulp-water ratio is maximum effect factor, and GDL addition is minimum influence factor.
(2) almond curd in syrup is nutrient combination food, except remaining bean curd rich in protein, also add the nutritive and health protection components of almond, improves the taste of inner ester bean curd, and a new path has been expanded again in the exploitation for bean product.
All distortion that those of ordinary skill in the art can directly derive from the disclosure of invention or associate, all should think protection scope of the present invention.
Claims (6)
1. a preparation method for almond curd in syrup, is characterized in that: comprise the following steps:
Step one, select and remove the peel:
Almond selects full grains, the almond that meat is milky white, chooses the almond except damaging by worms, going mouldy; Soybean is selected without going mouldy, free from insect pests, the kind that globulin content is high; Put in the water boiled by the almond of select, liquid level submergence almond, blanching 1min, pulls almond out rapidly, is cooled to normal temperature with running water, and manual decortication, purifies benevolence clothing;
Step 2, immersion:
The almond of peeling is put into 5 times to the water of almond, be soak 24 hours in 30-60 DEG C at soaking temperature, period every 4h changes a water; Pull the rinsing repeatedly of almond clear water out; Soybean is 1:3 with the ratio of water, under normal temperature, soak 7 ~ 9h;
Step 3, defibrination:
After soaked almond, washing soybean 1 ~ 2 time, soybean and almond are than being 2:1 to 4:1; Put into fiberizer, add 3 times to the water of compound dry weight, when grinding pulp, with 100 object filter-cloth filterings, filtrate is slurries;
Step 4, filtration:
By the slurries of milled, filter by 100 object nylon mesh, cool to room temperature;
Step 5, to precook:
By the slurries after filtration, be heated to 90-95 DEG C, insulation 10min;
Step 6, cooling:
By slurries cooling temperature to less than 30 DEG C;
Step 7, to solidify:
Slowly add glucolactone and stir rapidly, glucolactone addition is 0.15%-0.35%, and pulp-water, than being 1:4 to 1:8, heats 30min under the setting temperature of 80-90 DEG C, forbids to vibrate.
2. the preparation method of a kind of almond curd in syrup as claimed in claim 1, is characterized in that: in described step 2, described soaking temperature is 30 DEG C.
3. the preparation method of a kind of almond curd in syrup as claimed in claim 1, is characterized in that: in described step 3, and described soybean and described almond are than being 3:1.
4. the preparation method of a kind of almond curd in syrup as claimed in claim 1, is characterized in that: in described step 7, and described pulp-water is than being 1:6.
5. the preparation method of a kind of almond curd in syrup as claimed in claim 1, is characterized in that: in described step 7, described glucolactone addition is 0.25%.
6. the preparation method of a kind of almond curd in syrup as claimed in claim 1, is characterized in that: in described step 7, described setting temperature is 85 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994665A (en) * | 2016-04-25 | 2016-10-12 | 李大香 | Almond and peanut bean curd and making method thereof |
| CN112493412A (en) * | 2020-11-18 | 2021-03-16 | 吉林医药学院 | Slurry silkworm chrysalis bean curd and preparation method thereof |
| CN114946963A (en) * | 2022-05-25 | 2022-08-30 | 天津科技大学 | Preparation method of purple sweet potato and almond lactone bean curd and prepared purple sweet potato and almond lactone bean curd |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994665A (en) * | 2016-04-25 | 2016-10-12 | 李大香 | Almond and peanut bean curd and making method thereof |
| CN112493412A (en) * | 2020-11-18 | 2021-03-16 | 吉林医药学院 | Slurry silkworm chrysalis bean curd and preparation method thereof |
| CN112493412B (en) * | 2020-11-18 | 2023-05-23 | 吉林医药学院 | Pulp silkworm chrysalis bean curd and making method thereof |
| CN114946963A (en) * | 2022-05-25 | 2022-08-30 | 天津科技大学 | Preparation method of purple sweet potato and almond lactone bean curd and prepared purple sweet potato and almond lactone bean curd |
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