CN105558084A - Peanut tofu pudding - Google Patents
Peanut tofu pudding Download PDFInfo
- Publication number
- CN105558084A CN105558084A CN201510935004.3A CN201510935004A CN105558084A CN 105558084 A CN105558084 A CN 105558084A CN 201510935004 A CN201510935004 A CN 201510935004A CN 105558084 A CN105558084 A CN 105558084A
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- China
- Prior art keywords
- peanut
- quality
- slurries
- tofu pudding
- add
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a peanut tofu pudding which is prepared by boiling peanuts, cooling, mixing cooled peanuts with soy beans and water, grinding into thick liquid, boiling the liquid, cooling, and coagulating. A coagulator used for coagulation comprises, by weight, 50-60% of gelatine powder, 15-30% of magnesium chloride, 10-15% of mesona chinensis benth extract and 5-10% of glucolactone. The peanut tofu pudding tastes good and is suitable for most people to eat.
Description
Technical field
The present invention relates to the technical field of (Groundnut products).
Background technology
Peanut nutrition is worth abundant, useful to health, its β-sitosterol contained has effect of prevention colorectal cancer, prostate cancer, breast cancer and angiocardiopathy, " resveratrol " that contain contributes to pre-anti-cancer and thrombus, calcium class, protein, dietary fiber etc. simultaneously also containing high level in peanut, help lend some impetus to growth in humans's growth, intelligence lifting.
But simultaneously in peanut, fat content is higher, unfavorable to diabetic, hyperlipemic patients.
Summary of the invention
The object of the invention is to propose a kind of peanut Tofu pudding, this Tofu pudding rich in nutritive value, good mouthfeel.
Technical scheme of the present invention is as follows:
A kind of peanut Tofu pudding, described Tofu pudding is prepared by following methods:
(1) will shell after peanut boils 2 ~ 3min in boiling water and pull out, then put into cold water immersion 4 ~ 6 hours;
(2) add in the peanut of completing steps (1) quality for the soya bean of its quality 1/10 ~ 1/7 and quality be its water of 7 ~ 9 times, common defibrination;
(3) slurries are boiled, after leaving to slurry surface foam, slurries are cooled to less than 80 DEG C, add coagulating agent, described coagulating agent by mass percentage, comprise fish glue powder 50 ~ 60%, magnesium chloride 15 ~ 30%, firewood grass extract 10 ~ 15% and glucolactone 5% ~ 10%, after grout cures.
Preferably: described step (3) is also included in slurries and is cooled to after below 60 DEG C, in slurries, add Lipase, mix rear insulation placement 20 ~ 30min, then add described coagulating agent.
Further preferably: the quality of described Lipase is 0.05 ~ 0.1% of slurries quality.
The present invention obtains a kind of peanut Tofu pudding, its good mouthfeel, is suitable for generally eating.
Detailed description of the invention
Embodiment 1
(1) will shell after peanut boils 2min in boiling water and pull out, then put into cold water immersion 4 hours;
(2) in the peanut of completing steps (1), the soya bean that quality is its quality 1/10 is added and quality is its water of 7 times, common defibrination;
(3) slurries are boiled, after leaving to slurry surface foam, slurries are cooled to 70 DEG C, add coagulating agent, described coagulating agent by mass percentage, comprises fish glue powder 60%, magnesium chloride 15%, firewood grass extract 15% and glucolactone 10%, namely obtains described peanut Tofu pudding after grout cures.
Embodiment 2
(1) will shell after peanut boils 3min in boiling water and pull out, then put into cold water immersion 6 hours;
(2) in the peanut of completing steps (1), the soya bean that quality is its quality 1/7 is added and quality is its water of 9 times, common defibrination;
(3) slurries are boiled; after leaving to slurry surface foam; slurries are cooled to 60 DEG C; add the Lipase that quality is 0.05% of slurries quality; mix rear insulation and place 20min, then add coagulating agent, described coagulating agent by mass percentage; comprise fish glue powder 50%, magnesium chloride 30%, firewood grass extract 15% and glucolactone 5%, after grout cures, namely obtain described peanut Tofu pudding.
Embodiment 3
(1) will shell after peanut boils 3min in boiling water and pull out, then put into cold water immersion 5 hours;
(2) in the peanut of completing steps (1), the soya bean that quality is its quality 1/8 is added and quality is its water of 8 times, common defibrination;
(3) slurries are boiled; after leaving to slurry surface foam; slurries are cooled to 55 DEG C; add the Lipase that quality is 0.1% of slurries quality; mix rear insulation and place 30min, then add coagulating agent, described coagulating agent by mass percentage; comprise fish glue powder 50%, magnesium chloride 30%, firewood grass extract 15% and glucolactone 5%, after grout cures, namely obtain described peanut Tofu pudding.
Claims (3)
1. a peanut Tofu pudding, is characterized in that: described Tofu pudding is prepared by following methods:
(1) will shell after peanut boils 2 ~ 3min in boiling water and pull out, then put into cold water immersion 4 ~ 6 hours;
(2) add in the peanut of completing steps (1) quality for the soya bean of its quality 1/10 ~ 1/7 and quality be its water of 7 ~ 9 times, common defibrination;
(3) slurries are boiled, after leaving to slurry surface foam, slurries are cooled to less than 80 DEG C, add coagulating agent, described coagulating agent by mass percentage, comprise fish glue powder 50 ~ 60%, magnesium chloride 15 ~ 30%, firewood grass extract 10 ~ 15% and glucolactone 5% ~ 10%, after grout cures.
2. peanut Tofu pudding according to claim 1; it is characterized in that: described step (3) is also included in slurries and is cooled to after below 60 DEG C; in slurries, add Lipase, mix rear insulation placement 20 ~ 30min, then add described coagulating agent.
3. peanut Tofu pudding according to claim 2, is characterized in that: the quality of described Lipase is 0.05 ~ 0.1% of slurries quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510935004.3A CN105558084A (en) | 2015-12-15 | 2015-12-15 | Peanut tofu pudding |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510935004.3A CN105558084A (en) | 2015-12-15 | 2015-12-15 | Peanut tofu pudding |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105558084A true CN105558084A (en) | 2016-05-11 |
Family
ID=55869205
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510935004.3A Withdrawn CN105558084A (en) | 2015-12-15 | 2015-12-15 | Peanut tofu pudding |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105558084A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831282A (en) * | 2016-05-14 | 2016-08-10 | 汪松青 | Formula of peanut beancurd jelly and preparing method of peanut beancurd jelly |
| CN110279001A (en) * | 2019-08-14 | 2019-09-27 | 中国农业大学 | A kind of Tofu pudding and its processing technology |
| CN110403021A (en) * | 2019-08-14 | 2019-11-05 | 新派(上海)餐饮管理有限公司 | A kind of compound coagulant and its preparation method and application making Tofu pudding |
| CN111528286A (en) * | 2020-06-04 | 2020-08-14 | 李超 | Ice tofu pudding and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033150A (en) * | 1987-11-19 | 1989-05-31 | 林同香 | The new method of system bean curd |
| CN1183237A (en) * | 1996-11-21 | 1998-06-03 | 上海子杰实业有限公司 | Fruit or vegetable soybean curd and producing process thereof |
| CN1304679A (en) * | 2000-10-11 | 2001-07-25 | 李逸然 | Black bean-curd jelly and black bean curd |
| CN102048077A (en) * | 2009-10-30 | 2011-05-11 | 梁振 | Convenient and nutritious pudding beancurd jelly |
| CN102986918A (en) * | 2012-12-13 | 2013-03-27 | 黄结云 | Preparation method for fresh-keeping red bean curd |
-
2015
- 2015-12-15 CN CN201510935004.3A patent/CN105558084A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033150A (en) * | 1987-11-19 | 1989-05-31 | 林同香 | The new method of system bean curd |
| CN1183237A (en) * | 1996-11-21 | 1998-06-03 | 上海子杰实业有限公司 | Fruit or vegetable soybean curd and producing process thereof |
| CN1304679A (en) * | 2000-10-11 | 2001-07-25 | 李逸然 | Black bean-curd jelly and black bean curd |
| CN102048077A (en) * | 2009-10-30 | 2011-05-11 | 梁振 | Convenient and nutritious pudding beancurd jelly |
| CN102986918A (en) * | 2012-12-13 | 2013-03-27 | 黄结云 | Preparation method for fresh-keeping red bean curd |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831282A (en) * | 2016-05-14 | 2016-08-10 | 汪松青 | Formula of peanut beancurd jelly and preparing method of peanut beancurd jelly |
| CN110279001A (en) * | 2019-08-14 | 2019-09-27 | 中国农业大学 | A kind of Tofu pudding and its processing technology |
| CN110403021A (en) * | 2019-08-14 | 2019-11-05 | 新派(上海)餐饮管理有限公司 | A kind of compound coagulant and its preparation method and application making Tofu pudding |
| CN110279001B (en) * | 2019-08-14 | 2021-03-26 | 中国农业大学 | Bean curd jelly and processing technology thereof |
| CN111528286A (en) * | 2020-06-04 | 2020-08-14 | 李超 | Ice tofu pudding and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160511 |