CN107125328A - A kind of preparation method of resistant to cook peanut bean curd - Google Patents
A kind of preparation method of resistant to cook peanut bean curd Download PDFInfo
- Publication number
- CN107125328A CN107125328A CN201710309408.0A CN201710309408A CN107125328A CN 107125328 A CN107125328 A CN 107125328A CN 201710309408 A CN201710309408 A CN 201710309408A CN 107125328 A CN107125328 A CN 107125328A
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- peanut
- bean curd
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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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- Food Science & Technology (AREA)
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- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention provides a kind of preparation method of resistant to cook peanut bean curd, including cold pressing, immersion, defibrination, crosslinking plus glue, mashing off, the point step such as system and shaping.The present invention also proposes high boiling fastness peanut bean curd made from described preparation method.Peanut bean curd preparation method proposed by the present invention, technique is simply used, and has both been adapted to family's production, also has been adapted for large-scale industrial production；Raw material uses the accessory substance obtained in low-temperature peanut oil extraction process, takes full advantage of the protein in peanut meal, turns waste into wealth.Thus the peanut bean curd that method is obtained is nutritious, with pure white exquisiteness, the characteristics of taste lubrication and overcomes the coctolabile bottleneck problem of peanut bean curd.
Description
Technical field
The invention belongs to the field of food manufacturing, and in particular to a kind of food making method containing peanut protein.
Background technology
Bean curd is the green and healthy food of China alchemist-Huainan king Liu An inventions.Even to this day, existing 2,100
History for many years, it is deep to be liked by our people, periphery various countries and the people of the world.It is developed so far, great variety of goods.It is of all shapes and colors,
With peculiar flavour, manufacture craft is simple, the characteristics of instant.There is high protein, low fat, hypotensive, reducing blood lipid, drop courage is consolidated
Effect of alcohol.Be it is raw it is ripe all can, old children all preferably, health regimen, the delicacy excellent product prolonged life.
Tofu raw material in the market comes from soybean mostly, and the method for halogen of ordering can be divided into two kinds of bittern and gypsum.Bittern
Main component be magnesium chloride, the main component of gypsum is calcium sulfate.Soybean curd nutrition enriches, and contains the human bodies such as iron, calcium, phosphorus, magnesium
Required various trace elements, also carbohydrate, grease and abundant high-quality protein, have the laudatory title of " Vegetable meat ".Bean curd disappears
Change absorptivity up to more than 95%.Two fritter bean curd, you can meet a people and measured the need for calcium for one day.Bean curd with soybeans as raw materials
Weak point is that the soybean protein contained by it lacks a kind of essential amino acid-methionine.
Peanut is one of legume, the main oil variety of high quality food oil, also known as " peanut " or " peanut ".Peanut
Fruit has very high nutritive value, includes abundant fat and protein.Fat content is 44-45% in shelled peanut according to surveying and determination,
Protein content is 24-36%, and sugar content is 20% or so.And contain the multivitamins such as thiamine, riboflavin, niacin.
Content of mineral substances is also very abundant, particularly containing amino acid needed by human, there is promotion brain cell development, strengthens the work(of memory
Energy.The existing utilization to peanut mainly uses peanut to extract oil, and peanut meal is often abandoned as discarded object, is a kind of waste.
In recent years, there are many scholars to carry out a series of researchs to the research and development of peanut bean curd based on this, be concentrated mainly on flower
Raw albumen modified crosslinking, changes supplementary material (such as addition soybean component) to promote the shaping of peanut bean curd.Although in series research and development
After work, the product quality of peanut bean curd is improved, but for traditional bean curd, peanut bean curd still have intolerant to
The shortcoming boiled.Therefore, present invention is primarily based at present it is more advanced peanut paste is crosslinked after high pressure mashing off technique
Improvement is studied, to strengthen the boiling fastness of peanut bean curd.
The content of the invention
The weak point existed for this area, it is an object of the invention to provide a kind of peanut bean curd for improving boiling fastness
Preparation method.
Another object of the present invention is to provide product made from the preparation method.
The technical scheme for realizing the object of the invention is：
A kind of preparation method of high boiling fastness peanut bean curd, comprises the following steps：
1) peanut meal is extracted：The peanut meal produced during peanut is extracted oil in part collects stand-by, peanut meal oil content
For 18~22%；
2) soak：Peanut meal is added 1 in mass ratio:6~8 water, soaks 2-3h；
3) defibrination：Peanut meal by immersion is worn into peanut paste by fiberizer；
4) it is crosslinked：Peanut paste adds cross-linking agents；
5) glue is added：Gellan gum is added to stir into peanut paste；
6) mashing off：The peanut paste for adding gellan gum is placed in mashing off in pot, plus mashing off temperature is 110~120 DEG C, during mashing off
Between 15~30min；
7) point system：Peanut paste (should be flower-shaped into brain) after thermophilic digestion is got out with container, 88~95 DEG C of temperature is cooled to
Afterwards, add bar coagulant whisk uniform, stand 5~15min；
8) suppress：The flower-shaped slurry of brain added after coagulator (order halogen) is poured into bean curd mould, and placed on case lid
Weight, compacting is molded peanut bean curd.
The fiberizer can select commercially available full-automatic fiberizer.
Wherein, in step 4) in, the crosslinking agent is enzyme, selected from glutamine transaminage or papain, crosslinking
Agent addition is the 0.05~0.1% of peanut meal quality.
Wherein, in step 5) in, gellan gum is added in peanut paste after cross-linking, gellan gum addition is peanut paste weight
0.05%~0.15%.
Wherein, the step 7) in, carry out ordering halogen, described solidification with coagulator to the flower-shaped slurry of brain after thermophilic digestion
Agent is bittern or gypsum, and the quality of coagulator is the 0.1~0.5% of peanut meal quality, and it is complete to clear liquid that stirring stands 5~15min
It is fully separating.
Wherein, in step 8) in, in peanut bean curd shaping pressing process, placed in die cover equivalent to 0.1~
The object of 0.3Mpa pressure, compacting is molded peanut bean curd.
Peanut bean curd made from preparation method of the present invention.
The beneficial effects of the present invention are：
Peanut bean curd preparation method proposed by the present invention, technique is simply used, and has both been adapted to family's production, also is adapted for extensive
Industrial production；Raw material uses the accessory substance obtained in peanut oil extraction process, takes full advantage of the protein in peanut meal, becomes useless
For treasured.
Thus the peanut bean curd that method is obtained is nutritious, with pure white exquisiteness, the characteristics of taste lubrication, and overcomes
Peanut bean curd is difficult the shortcoming boiled
Brief description of the drawings
Fig. 1 is the flow chart of the boiling fastness peanut bean curd manufacture craft of the present invention for accompanying drawing of the present invention.
Embodiment
Following examples further illustrate present disclosure, but should not be construed as limiting the invention.Without departing substantially from
In the case of spirit and essence of the invention, the modifications or substitutions made to the inventive method, step or condition belong to the present invention
Scope.
Unless otherwise specified, the conventional meanses that technological means used in embodiment is well known to those skilled in the art,
In embodiment, each raw material of addition is commercially available convenient source unless otherwise indicated.
Embodiment 1
Flow is referring to Fig. 1, and method of the present invention is that to have squeezed after oil remaining peanut meal using peanut be raw material, is passed through
The process that immersion, defibrination, filter pulp, crosslinking plus glue, mashing off, point are made and be molded is obtained.Concretely comprise the following steps：
1. extract peanut meal：The peanut meal that peanut is produced to 1kg during oil expression collects stand-by, detects that the peanut meal contains
Oil mass is 19%.
2. immersion：Peanut meal is added 1:The water immersion 2h of 7 mass；
3. defibrination：The peanut soaked is worn into peanut paste by full-automatic fiberizer；
4. crosslinking：Addition accounts for the TG enzyme crosslinkings that peanut meal weighs 0.08%, stirs 2min；
5. addition accounts for the gellan gum that peanut paste weighs 0.05%；
6. mashing off：The peanut paste for adding gellan gum is positioned in pressure cooker, 110 DEG C, mashing off 30min are heated to；
7. point system：The white peanut paste boiled is got out with container, (now temperature is about 90 DEG C) adds after somewhat cooling down
1.3g bittern stirs, and stands after 10min until the peanut paste of white condenses into paste；
8. shaping：Peanut bean curd slurry after condensation is poured into bean curd mould, the weight equivalent to 0.2Mpa pressure is used
Compacting 20min is molded peanut bean curd.
The boiling fastness peanut bean curd as made from the present embodiment has nutritious, pure white exquisiteness, boiled to spy not broken 10min
Point.
Embodiment 2：
1. extract peanut meal：The peanut meal that peanut is produced to 1kg during oil expression collects stand-by, detects that the peanut meal contains
Oil mass is 18%,
2. immersion：Peanut meal is added 1:The water immersion 2h of 6 mass；
3. defibrination：The peanut soaked is worn into peanut paste by machine；
4. crosslinking：Addition accounts for the TG enzyme crosslinkings that peanut meal weighs 0.08%, stirs 2min；
5. addition accounts for the gellan gum that peanut paste weighs 0.1%；
6. mashing off：The peanut paste for adding gellan gum is positioned in pressure cooker, 115 DEG C of mashing off 30min；
7. point system：The white peanut paste boiled is got out with container, 1.1g bittern is added and stirs until the flower of white
Raw slurry condenses into paste；
8. shaping：By after condensation peanut bean curd slurry pour into special bean curd box, compacting 20min make peanut bean curd into
Type.
Had as the bean curd that the boiling fastness peanut bean curd manufacture craft described in the present patent application is obtained nutritious, pure white thin
It is greasy, boil to 15min it is not broken the characteristics of.
Embodiment 3
1. extract peanut meal：The peanut meal that peanut is produced to 1kg during oil expression collects stand-by, detects that the peanut meal contains
Oil mass is 18%,
2. immersion：Peanut meal is added 1:The water immersion 2h of 8 mass；
3. defibrination：The peanut soaked is worn into peanut paste by machine；
4. crosslinking：Addition accounts for the TG enzyme crosslinkings that peanut meal weighs 0.08%, stirs 2min；
5. addition accounts for the gellan gum that peanut paste weighs 0.15%；
6. mashing off：During the peanut paste for adding gellan gum is positioned in pressure cooker, 120 DEG C of mashing off 30min；
7. point system：The white peanut paste boiled is got out with container, 1.1g bittern is added and stirs until the flower of white
Raw slurry condenses into paste；
8. shaping：Peanut bean curd slurry after condensation is poured into bean curd mould, compacting 20min is molded peanut bean curd.
The bean curd obtained by boiling fastness peanut bean curd manufacture craft manufactured in the present embodiment has nutritious, pure white thin
It is greasy, boil to 10min it is not broken the characteristics of.
Comparative example 1
1. extract peanut meal：The peanut meal that peanut is produced to 1kg during oil expression collects stand-by, detects that the peanut meal contains
Oil mass is 18%,
2. immersion：Peanut meal is added 1:The water immersion 2h of 8 mass；
3. defibrination：The peanut soaked is worn into peanut paste by machine；
4. crosslinking：Addition accounts for the TG enzyme crosslinkings that peanut meal weighs 0.08%；
5. halogen direct pressing is not order after mashing off.
Other operation be the same as Examples 1.
Peanut bean curd manufactured in the present embodiment is nutritious, pure white exquisiteness, and quality is softer, boil to 5min or so occur it is broken
Block.
Comparative example 2
1. extract peanut meal：The peanut meal that peanut is produced to 1kg during oil expression collects stand-by, detects that the peanut meal contains
Oil mass is 25%.
2. immersion：Peanut meal is added 1:The water immersion 2h of 8 mass；
3. defibrination：The peanut soaked is worn into peanut paste by machine；
4. crosslinking：Addition accounts for the TG enzyme crosslinkings that peanut meal weighs 0.08%；
5. addition accounts for the gellan gum that peanut paste weighs 0.05%.
Other operation be the same as Examples 1.
Peanut bean curd manufactured in the present embodiment is nutritious, and outward appearance is white but not bery smooth, is boiled to 10min or so meeting
There is fragment.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the technical principles of the invention, some improvements and modifications can also be made, these improvements and modifications
Also it should be regarded as protection scope of the present invention.
Claims (6)
1. a kind of preparation method of resistant to cook peanut bean curd, it is characterised in that comprise the following steps：
1) peanut meal is extracted：The peanut meal produced during peanut is extracted oil in part collects stand-by, and peanut meal oil content is 18
~22%；
2) soak：Peanut meal is added 1 in mass ratio:6~8 water, soaks 2-3h；
3) defibrination：Peanut meal by immersion is worn into peanut paste by fiberizer；
4) it is crosslinked：Peanut paste adds cross-linking agents；
5) glue is added：Gellan gum is added to stir into peanut paste；
6) mashing off：The peanut paste for adding gellan gum is placed in mashing off in pot, plus mashing off temperature is 110~120 DEG C, mashing off time 15
~30min；
7) point system：Peanut paste after thermophilic digestion is got out with container, is cooled to after 88~95 DEG C of temperature, bar coagulant whisk is added
Uniformly, 5~15min is stood；
8) suppress：The flower-shaped slurry of brain added after coagulator is poured into bean curd mould, and places on case lid weight, compacting makes
Peanut bean curd is molded.
2. peanut bean curd preparation method according to claim 1, it is characterised in that：In step 4) in, the crosslinking agent is
Enzyme, selected from glutamine transaminage or papain, crosslinking agent addition is the 0.05~0.1% of peanut meal quality.
3. the preparation method of resistant to cook peanut bean curd according to claim 1, it is characterised in that：In step 5) in, in crosslinking
Gellan gum is added in peanut paste afterwards, gellan gum addition is the 0.05%~0.15% of peanut paste weight.
4. the preparation method of resistant to cook peanut bean curd according to claim 1, it is characterised in that：The step 7) in, to height
The flower-shaped slurry of brain after warm boiling carries out ordering halogen with coagulator, and described coagulator is bittern or gypsum, and the quality of coagulator is
The 0.1~0.5% of peanut meal quality, stirring 5~15min of standing to clear liquid is kept completely separate.
5. the preparation method of the resistant to cook peanut bean curd described in claim 1, it is characterised in that：In step 8) in, in peanut bean curd
It is molded in pressing process, the object equivalent to 0.1~0.3Mpa pressure is placed in die cover, compacting is molded peanut bean curd.
6. peanut bean curd made from any described preparation method of Claims 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710309408.0A CN107125328B (en) | 2017-05-04 | 2017-05-04 | Preparation method of boiling-resistant peanut tofu |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710309408.0A CN107125328B (en) | 2017-05-04 | 2017-05-04 | Preparation method of boiling-resistant peanut tofu |
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| CN107125328A true CN107125328A (en) | 2017-09-05 |
| CN107125328B CN107125328B (en) | 2020-09-01 |
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ID=59715547
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710309408.0A Active CN107125328B (en) | 2017-05-04 | 2017-05-04 | Preparation method of boiling-resistant peanut tofu |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740064A (en) * | 2018-08-23 | 2018-11-06 | 延川县恒云香食品有限公司 | A kind of production method and its preparation facilities of nutrition chewiness peanut bean curd |
| CN109007054A (en) * | 2018-07-17 | 2018-12-18 | 中国农业科学院农产品加工研究所 | One preparation method for cultivating peanut tender bean curd |
| CN110050840A (en) * | 2019-04-19 | 2019-07-26 | 中国农业科学院农产品加工研究所 | One cultivates peanut inner ester bean curd and preparation method thereof |
| CN110100904A (en) * | 2019-06-03 | 2019-08-09 | 中国农业科学院农产品加工研究所 | A kind of peanut tofu pudding and preparation method thereof |
| CN114403341A (en) * | 2022-01-29 | 2022-04-29 | 蚌埠学院 | Method for preparing edible rice bran and peanut meal in dry mode |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007054A (en) * | 2018-07-17 | 2018-12-18 | 中国农业科学院农产品加工研究所 | One preparation method for cultivating peanut tender bean curd |
| CN108740064A (en) * | 2018-08-23 | 2018-11-06 | 延川县恒云香食品有限公司 | A kind of production method and its preparation facilities of nutrition chewiness peanut bean curd |
| CN108740064B (en) * | 2018-08-23 | 2021-06-25 | 延川县恒云香食品有限公司 | Making method and preparation device of nutritional tendon and channel peanut tofu |
| CN110050840A (en) * | 2019-04-19 | 2019-07-26 | 中国农业科学院农产品加工研究所 | One cultivates peanut inner ester bean curd and preparation method thereof |
| CN110100904A (en) * | 2019-06-03 | 2019-08-09 | 中国农业科学院农产品加工研究所 | A kind of peanut tofu pudding and preparation method thereof |
| CN110100904B (en) * | 2019-06-03 | 2023-04-18 | 中国农业科学院农产品加工研究所 | Peanut tofu pudding and preparation method thereof |
| CN114403341A (en) * | 2022-01-29 | 2022-04-29 | 蚌埠学院 | Method for preparing edible rice bran and peanut meal in dry mode |
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| CN107125328B (en) | 2020-09-01 |
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