CN105994665A - Almond and peanut bean curd and making method thereof - Google Patents
Almond and peanut bean curd and making method thereof Download PDFInfo
- Publication number
- CN105994665A CN105994665A CN201610297927.5A CN201610297927A CN105994665A CN 105994665 A CN105994665 A CN 105994665A CN 201610297927 A CN201610297927 A CN 201610297927A CN 105994665 A CN105994665 A CN 105994665A
- Authority
- CN
- China
- Prior art keywords
- semen
- bean curd
- almond
- slurry
- curd
- Prior art date
- 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.)
- Pending
Links
Classifications
-
- 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
Abstract
The invention discloses almond and peanut bean curd which is made from, by weight, 65-72 parts of soybeans, 13-18 parts of wild almonds, 12-16 parts of peanuts, 5-8 parts of salt and 2-3 parts of glucono lactone. A making method includes the steps of grinding and debittering of almonds, grinding of soybeans and peanuts, filtering, boiling, curdling and forming. The bean curd integrates nutrients of almonds, peanuts and soybeans, has the soft and tender characteristic of soybean products and also has various rich nutrients in almonds and peanuts. The making process is reasonably simplified, environmental pollution is reduced, protein loss is reduced, and the water retention rate is increased. Storage time is long, and the bean curd is clean, hygienic and safe to eat. The bean curd is smooth and tender in texture, glossy, fragrant in flavor, delicate in taste, good in ductility and easy to cook, and meets the requirement of people for food diversity and nutrients. Separated residues generated in production can serve as auxiliary food materials, feed and the like.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of almond peanut bean curd and preparation method thereof.
Background technology
Traditional bean curd makes, and uses Gypsum Fibrosum, salt to make coagulator more, its complex process, yield poorly, the storage phase is short, people
Body is difficult to absorb.The flexible individual character of bean curd softness leaves great space for the creativity to the compatriots known how to cook, bean curd the most therefore by
Produce the dish of a great variety, to adapt to taste and the hobby of different regions people.Bean curd is except having additional nutrients, helping to disappear
Outside change, orectic function, the most useful to the growth promoter of tooth, skeleton, hemopoietic function can increase ferrum in blood
Content；Bean curd do not contain cholesterol, be hypertension, hyperlipidemia, high-cholesterol disease and arteriosclerosis, patients with coronary heart disease medicated diet good
Meat and fish dishes.Bean curd contains abundant phytoestrogen, and anti-curing osteoporosis is had good effect.Also suppress breast carcinoma, prostatitis
Adenocarcinoma and the function of leukemia, the steroid sterin in bean curd, stigmasterol, be all the effective ingredient pressing down cancer.
The main uses of existing Semen pruni armeniacae has: 1, medicinal, mainly in the majority with preventing phlegm from forming and stopping coughing, calmness etc.；2, beverage, warp are made
Make after detoxification, defibrination, filter and remove residue；3, edible, make dish, pickles, salt down, botargo uses.People are by above edible
Approach is different because of different dietary habit, takes in beneficial in Semen Armeniacae Amarum the most extremely limited.In recent years, it has been found that in Semen Armeniacae Amarum
Semen Armeniacae Amarum glycoside i.e. B17 not only antitussive, analgesia, to anti-cancer, anticancer, prevent and treat diabetes and also have an obvious curative effects, and in Semen Armeniacae Amarum rich in
Selenium, the carcinogen in human body can be decomposed, the disease such as coronary heart disease, hypertension is had good curative effect.Along with people are to food
Nutritious, equalize and have concurrently the raising of tonic efficacy requirements, the most also have Semen Armeniacae Amarum or other nut, health food
And the Chinese medicinal components of integration of edible and medicinal herbs adds, to increase the health-care effect of bean product, such as CN103621652A " a kind of nut local flavor
Bean curd " patent application, it is simply that it is made up of 13 kinds of raw materials such as Semen sojae atricolor, Semen Juglandis, Semen Armeniacae Amarum, Amygdalus communis Lamarck, Semen Nelumbinis, Bulbus Lilii, Semen Sesami Nigrums.Specially
Profit application CN 103609730 " a kind of nourishing and health preserving bean curd " discloses a kind of nourishing and health preserving bean curd and preparation method thereof, is by greatly
14 kinds of raw material groups such as bean, Semen sojae atricolor, Semen arachidis hypogaeae, Semen phaseoli radiati, Hawaii nut, Semen pruni armeniacae, Amygdalus communis Lamarck, Herba Lophatheri, Radix Ophiopogonis, Radix Adenophorae (Radix Glehniae), Mel Jujubae
Become.Owing to adding numerous component, taste mixes and does not highlight；Processing technique is unreasonable, and the tofu quality produced is poor, easily
Broken easyization, is not easy to culinary art edible.
Summary of the invention
Present invention aim at providing a kind of almond peanut bean curd and preparation method thereof.This bean curd sanitary edible, have Fructus Pruni concurrently
Core, the delicate fragrance of Semen sojae atricolor, delicate mouthfeel, soft, good toughness is prone to culinary art, and preparation technology is reasonable, can meet existing people couple
The requirement of tonic effect is enriched, equalizes and had concurrently to food nutrition.
The technical solution used in the present invention is for achieving the above object: a kind of almond peanut bean curd, it is characterized in that: it is
Being made up of the raw material of following weight portion: Semen sojae atricolor 65～72, Semen pruni armeniacae 13～18, Semen arachidis hypogaeae 12～16, Sal 5～8, in gluconic acid
Ester 2～3.
Make almond peanut bean curd to be preferably made up of the raw material of following weight portion: Semen sojae atricolor 70, Semen pruni armeniacae 15, Semen arachidis hypogaeae 15, food
Salt 6, gluconic acid lactone 2.
Make bean curd slice or shredded soybean curd is preferably made up of the raw material of following weight portion: Semen sojae atricolor 72, Semen pruni armeniacae 13, Semen arachidis hypogaeae 15,
Sal 8, gluconic acid lactone 3.
Make bittern tofu to be preferably made up of the raw material of following weight portion: Semen sojae atricolor 66, Semen pruni armeniacae 18, Semen arachidis hypogaeae 16, Sal 6, Portugal
Grape saccharic acid lactone 2.
The preparation method of almond peanut bean curd of the present invention follows the steps below:
(1) the de-hardship of Semen Armeniacae Amarum defibrination: bitterness from almond: the water grinding machine pulverizing that Semen Armeniacae Amarum is cleaned addition 6～8 times amount is polished into
Slurry, then heat with pot steaming and decocting, is simultaneously introduced Sal, and almond paste is heated to 100～105 DEG C of de-hardships, at a temperature of this insulation 30～
35 minutes, it is standby that de-hardship completes to prepare almond paste；
(2) soybean peanut defibrination operation: Semen sojae atricolor and Semen arachidis hypogaeae after cleaning soak according to 1: 6～8 weight ratios with water,
Soak 6～8 hours summer, soak winter 10～12 hours, then the Semen sojae atricolor soaked and Semen arachidis hypogaeae addition grinding machine defibrination are prepared tofu pudding
Slurry；
(3) agitation and filtration: the tofu pudding ground slurry is stirred, then in 100～120 mesh net mistakes with the almond paste prepared
Filter, filter pulp returns again to grinding machine and carries out secondary pulping and obtain Flos Pruni bean milk；
(4) mashing off: the Flos Pruni bean milk injection vessel in heating of milled to 100～105 DEG C, and be stirred continuously, in this temperature
Degree is lower to be kept 5～8 minutes, obtains ripe slurry；
(5) slurry brain: ripe slurry temperature is down to 80～87 DEG C, starches brain, some slurry by above-mentioned dosage gluconic acid lactone point
Brain needs to be stirred simultaneously；Put slurry brain, stand 20～25 minutes to being completely solidified into soybean curd shape i.e. in 80～87 DEG C of insulations
Make bittern tofu；
(6) molding: the soybean curd molding device selected extrudes, molding device includes block, sheet and silk molding device, by molding
Device injects slurry brain and applies gravity extruding, and the press time is 15～20 minutes, then takes out molding device, i.e. obtains almond peanut bean
Corruption, is pressed further by making almond peanut bean curd slice and shredded soybean curd product.
The almond peanut bean curd that the present invention prepares, integrates the nutrition of Semen Armeniacae Amarum, Semen arachidis hypogaeae, Semen sojae atricolor, does not the most lose bean product
Soft fresh and tender true qualities, be filled with again simultaneously Semen Armeniacae Amarum, Semen arachidis hypogaeae rich in multiple nutritional components；Preparation technology Rational Simplification, subtracts
Few environmental pollution, can reduce protein-loss, improves water retention；Holding time is long, sanitation and hygiene, edible safety；Bean curd quality
Fine and smooth soft, glossy, taste delicate fragrance, delicate mouthfeel, good toughness are prone to culinary art, meet people's multiformity to almond food
Needed for nutrition；Produce remaining separation slag to use as food admixture adjuvant, feedstuff etc..
Table 1: the present invention and tradition Marinated Tofu nutritional labeling contrast table
Detailed description of the invention
Almond peanut bean curd of the present invention, major ingredient: Semen sojae atricolor, Semen pruni armeniacae, Semen arachidis hypogaeae；Dispensing: lactone, Sal.
1, formula is made
Make almond peanut bean curd to be made up of the raw material of following weight portion (kg): Semen sojae atricolor 70, Semen pruni armeniacae 15, Semen arachidis hypogaeae 15,
Sal 5, gluconic acid lactone 2.
Make bean curd slice or shredded soybean curd is made up of the raw material of following weight portion (kg): Semen sojae atricolor 72, Semen pruni armeniacae 13, Semen arachidis hypogaeae
15, Sal 8, gluconic acid lactone 3.
Make bittern tofu to be made up of the raw material of following weight portion (kg): Semen sojae atricolor 66, Semen pruni armeniacae 18, Semen arachidis hypogaeae 16, Sal 6,
Gluconic acid lactone 2.
2, preparation method
The preparation method of almond peanut bean curd follows the steps below:
(1) the de-hardship of Semen Armeniacae Amarum defibrination: Semen Armeniacae Amarum is cleaned the water grinding machine pulverizing polishing pulping adding 8 times amount, then uses pot steaming and decocting
Heating, is simultaneously introduced Sal, and almond paste is heated to 100～105 DEG C of de-hardships, is incubated 30～35 minutes at a temperature of this, de-bitter complete
Become to prepare almond paste standby；
(2) soybean peanut defibrination operation: Semen sojae atricolor and Semen arachidis hypogaeae after cleaning soak according to the weight ratio of 1: 7 with water,
Soak 6～8 hours summer, soak winter 10～12 hours, then the Semen sojae atricolor soaked and Semen arachidis hypogaeae addition grinding machine defibrination are prepared tofu pudding
Slurry；
(3) agitation and filtration: the tofu pudding ground slurry is stirred with prepared almond paste, positive and negative stirring alternately, directly
To stirring, then in 100～120 mesh net filtrations, return again to grinding machine under filter pulp room temperature and carry out secondary pulping and obtain Flos Pruni bean
Slurry；
(4) mashing off: the Flos Pruni bean milk injection vessel in heating of milled to 100～105 DEG C, and be stirred continuously, in this temperature
Degree is lower to be kept 5～8 minutes, obtains ripe slurry；
(5) slurry brain: ripe slurry temperature is down to 80～87 DEG C, by above-mentioned dosage gluconic acid lactone point starch brain, every hundred
Kilogram (Semen sojae atricolor, Semen pruni armeniacae and Semen arachidis hypogaeae) major ingredient adds gluconic acid lactone 2～3 kilograms, is first dissolved in water by gluconic acid lactone, so
After join in ripe slurry as early as possible, some slurry brain while need to be stirred；After having put slurry brain, cover and be placed on 80～87 DEG C of insulation standings
Within 20～25 minutes, i.e. make bittern tofu to being completely solidified into soybean curd shape；
(6) molding: the soybean curd molding device selected extrudes, molding device include thumbnail molding device, bean curd slice and
Bean curd former, injects molding device slurry brain and applies gravity extruding, and the press time is 15～20 minutes, then takes out molding
Device, i.e. obtains almond peanut bean curd, is pressed further by molding and makes almond peanut bean curd slice and shredded soybean curd product.
Product of the present invention performs the survey report of GB/T22106-2008 standard and see table:
Chaoyang City product quality supervision and testing institute
Survey report
№: 2016761400030115 page 1 page totally 1
Claims (5)
1. an almond peanut bean curd, is characterized in that: it is made up of the raw material of following weight portion: Semen sojae atricolor 65～72, Semen pruni armeniacae
13～18, Semen arachidis hypogaeae 12～16, Sal 5～8, gluconic acid lactone 2～3.
Almond peanut bean curd the most according to claim 1, it is characterised in that: this bean curd is by the raw material group of following weight portion
Become: Semen sojae atricolor 70, Semen pruni armeniacae 15, Semen arachidis hypogaeae 15, Sal 6, gluconic acid lactone 2.
Almond peanut bean curd the most according to claim 1, it is characterised in that: make bean curd slice or shredded soybean curd is by following heavy
The raw material composition of amount part: Semen sojae atricolor 72, Semen pruni armeniacae 13, Semen arachidis hypogaeae 15, Sal 8, gluconic acid lactone 3.
Almond peanut bean curd the most according to claim 1, it is characterised in that: making bittern tofu is the former of the following weight portion in mountain
Material composition: Semen sojae atricolor 66, Semen pruni armeniacae 18, Semen arachidis hypogaeae 16, Sal 6, gluconic acid lactone 2.
The preparation method of almond peanut bean curd the most according to claims 1 to 4, it is characterised in that: according to above-mentioned dosage system
For comprising the steps:
(1) the de-hardship of Semen Armeniacae Amarum defibrination: bitterness from almond: Semen Armeniacae Amarum is cleaned the water grinding machine pulverizing polishing pulping adding 6～8 times amount, then
Heating with pot steaming and decocting, be simultaneously introduced Sal, almond paste is heated to 100～105 DEG C of de-hardships, is incubated 30～35 points at a temperature of this
Clock, it is standby that de-hardship completes to prepare almond paste；
(2) soybean peanut defibrination operation: Semen sojae atricolor and Semen arachidis hypogaeae after cleaning soak according to 1: 6～8 weight ratios with water, summer
Soak 6～8 hours, soak winter 10～12 hours, then the Semen sojae atricolor soaked and Semen arachidis hypogaeae addition grinding machine defibrination are prepared tofu pudding slurry；
(3) agitation and filtration: the tofu pudding ground slurry is stirred with the almond paste prepared, then in 100～120 mesh net filtrations,
Filter pulp returns again to grinding machine and carries out secondary pulping and obtain Flos Pruni bean milk；
(4) mashing off: the Flos Pruni bean milk injection vessel in heating of milled to 100～105 DEG C, and be stirred continuously, at a temperature of this
Keep 5～8 minutes, obtain ripe slurry；
(5) slurry brain: ripe slurry temperature is down to 80～87 DEG C, starches brain by above-mentioned dosage gluconic acid lactone point, and some slurry brain is same
Time need to be stirred；Put slurry brain, stood in 80～87 DEG C of insulations and i.e. make to being completely solidified into soybean curd shape for 20～25 minutes
Bittern tofu；
(6) molding: the soybean curd molding device selected extrudes, molding device includes block, sheet and silk molding device, is noted by molding device
Entering to starch brain and apply gravity extruding, the press time is 15～20 minutes, then takes out molding device, i.e. obtains almond peanut bean curd, enters
One step is crushed to almond peanut bean curd slice and shredded soybean curd product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610297927.5A CN105994665A (en) | 2016-04-25 | 2016-04-25 | Almond and peanut bean curd and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610297927.5A CN105994665A (en) | 2016-04-25 | 2016-04-25 | Almond and peanut bean curd and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994665A true CN105994665A (en) | 2016-10-12 |
Family
ID=57081785
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610297927.5A Pending CN105994665A (en) | 2016-04-25 | 2016-04-25 | Almond and peanut bean curd and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105994665A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183502A (en) * | 2017-05-18 | 2017-09-22 | 李大香 | Almond goes bitter detoxification technique and application |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561868A (en) * | 2004-04-14 | 2005-01-12 | 马文奇 | Mountain apricot kernel bean skin and its processing method |
| CN101371687A (en) * | 2007-08-22 | 2009-02-25 | 天津市鸿禄食品有限公司 | Debitterized technique for almonds |
| CN101697824A (en) * | 2009-03-12 | 2010-04-28 | 麦伟荣 | Flavour bean product |
| CN101953451A (en) * | 2009-07-20 | 2011-01-26 | 胡成爱 | Nutritional and healthy spirulina tofu |
| CN101986886A (en) * | 2009-08-07 | 2011-03-23 | 马玉林 | Wild almond bean product and processing method thereof |
| CN102265936A (en) * | 2010-06-02 | 2011-12-07 | 王兆彩 | Peanut tofu and production method thereof |
| CN105454449A (en) * | 2015-12-07 | 2016-04-06 | 集美大学 | Preparation method of almond bean curd |
-
2016
- 2016-04-25 CN CN201610297927.5A patent/CN105994665A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561868A (en) * | 2004-04-14 | 2005-01-12 | 马文奇 | Mountain apricot kernel bean skin and its processing method |
| CN101371687A (en) * | 2007-08-22 | 2009-02-25 | 天津市鸿禄食品有限公司 | Debitterized technique for almonds |
| CN101697824A (en) * | 2009-03-12 | 2010-04-28 | 麦伟荣 | Flavour bean product |
| CN101953451A (en) * | 2009-07-20 | 2011-01-26 | 胡成爱 | Nutritional and healthy spirulina tofu |
| CN101986886A (en) * | 2009-08-07 | 2011-03-23 | 马玉林 | Wild almond bean product and processing method thereof |
| CN102265936A (en) * | 2010-06-02 | 2011-12-07 | 王兆彩 | Peanut tofu and production method thereof |
| CN105454449A (en) * | 2015-12-07 | 2016-04-06 | 集美大学 | Preparation method of almond bean curd |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183502A (en) * | 2017-05-18 | 2017-09-22 | 李大香 | Almond goes bitter detoxification technique and application |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102696832B (en) | Red date composite nutritional tea powder and production method thereof | |
| CN103404839A (en) | Wild vegetable sauce and making method thereof | |
| CN102986923A (en) | Medlar-contained bean curd and preparation method thereof | |
| CN102960471A (en) | Bean curd containing dragon fruit and preparation method of bean curd | |
| CN101796979B (en) | Xylitol soybean milk and preparation method thereof | |
| CN101703117B (en) | Method for processing polygonatum jujube honey black sesame oil | |
| CN106509850B (en) | Preparation formula and preparation process of hericium erinaceus product capable of removing fishy smell and bitter taste | |
| CN100398007C (en) | High calsium multivitamin flavouring and its manufacturing method | |
| CN102048137A (en) | Convenient yam nutrition bar | |
| CN104351354A (en) | Preparation method of dried peanut bean curd | |
| CN103462056A (en) | Medicated chicken for postpartum women | |
| CN112586673A (en) | Preparation method of pickled bean curd and pickled bean curd product | |
| CN104489848A (en) | Postnatal lactation promoting solid beverage and preparation method thereof | |
| CN106880008A (en) | A kind of special calcium supplement soup of pregnant woman | |
| CN101744053A (en) | Hawthorn milky tea and preparation method thereof | |
| CN105994665A (en) | Almond and peanut bean curd and making method thereof | |
| KR20130027108A (en) | The manufacturing method of yakseon gruel mainly containing cattle's rumen and glutinous rice | |
| CN103444879A (en) | Novel environment-friendly compound beancurd | |
| CN103262900A (en) | Method of making hawthorn dried tofu | |
| CN106106844A (en) | A kind of Antilipemic nutritious oil of spirulina and preparation method thereof | |
| CN104757126A (en) | Spicy and hot stinky tofu and preparing method thereof | |
| CN105028559B (en) | A kind of processing method of Poria cocos pine nut peeled shrimp cracknel | |
| CN103976267A (en) | Preparation process of acorn and kudzuvine root dried noodles | |
| CN106387086A (en) | Mung bean dried beancurd sticks and preparation method thereof | |
| CN103250805A (en) | Preparation method of gynostemma pentaphylla fermented bean curd |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |
|
| RJ01 | Rejection of invention patent application after publication |