CN107125328B - Preparation method of boiling-resistant peanut tofu - Google Patents

Preparation method of boiling-resistant peanut tofu Download PDF

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Publication number
CN107125328B
CN107125328B CN201710309408.0A CN201710309408A CN107125328B CN 107125328 B CN107125328 B CN 107125328B CN 201710309408 A CN201710309408 A CN 201710309408A CN 107125328 B CN107125328 B CN 107125328B
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peanut
boiling
meal
bean curd
pulp
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CN107125328A (en
Inventor
王强
胡晖
邓磊
石爱民
陈焱
刘红芝
郭亚龙
刘丽
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INSTITUTE FOR APPLICATION OF ATOMIC ENERGY CHINESE ACADEMY OF AGRICULTURAL SCIENCES
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INSTITUTE FOR APPLICATION OF ATOMIC ENERGY CHINESE ACADEMY OF AGRICULTURAL SCIENCES
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025Cheese 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 provides a preparation method of boiling-resistant peanut tofu, which comprises the steps of low-temperature squeezing, soaking, grinding into thick liquid, crosslinking, adding glue, boiling the thick liquid, curdling, forming and the like. The invention also provides the peanut tofu with high boiling resistance, which is prepared by the preparation method. The preparation method of the peanut tofu, which is provided by the invention, has simple and easy use process, and is suitable for both family production and large-scale industrial production; the by-product obtained in the low-temperature peanut oil squeezing process is adopted as the raw material, so that the protein in the peanut meal is fully utilized, and the waste is changed into valuable. The peanut tofu obtained by the method is rich in nutrition, has the characteristics of whiteness, fineness and smooth taste, and overcomes the bottleneck problem that the peanut tofu is not boiling-resistant.

Description

Preparation method of boiling-resistant peanut tofu
Technical Field
The invention belongs to the field of food manufacturing, and particularly relates to a preparation method of a food containing peanut protein.
Background
The bean curd is a green health food invented by Huainan Wang Liu' an which is a Chinese minier. Nowadays, the history of more than two thousand and one hundred years is very popular among people in China, surrounding countries and people in the world. Developed to the present, the variety is complete. Various patterns, unique flavor, simple preparation process and convenient eating. Has high protein, low fat, blood pressure lowering, blood lipid reducing, and cholesterol reducing effects. Is a good food for both raw and cooked people, the old and the young, the health preservation and the life prolonging.
Most of the bean curd raw materials on the market are from soybeans, and the marinating method can be divided into bittern and gypsum. The main component of bittern is magnesium chloride and the main component of gypsum is calcium sulfate. The bean curd is rich in nutrition, contains various trace elements such as iron, calcium, phosphorus, magnesium and the like which are necessary for human bodies, and also contains sugar, grease and rich high-quality protein, and the vegetable is known as 'vegetable meat'. The digestion and absorption rate of the bean curd is more than 95%. The two small bean curds can meet the requirement of one person for calcium in one day. The bean curd using soybean as raw material has the disadvantage that the soybean protein contained in the bean curd lacks an essential amino acid, namely methionine.
Peanuts are one of the main oil varieties of leguminous crops and high-quality edible oil, and are also called 'groundnuts' or 'growing fruits'. The peanut has high nutritive value and contains rich fat and protein. According to the measurement, the fat content in the peanut kernel is 44-45%, the protein content is 24-36%, and the sugar content is about 20%. And contains multiple vitamins such as thiamine, riboflavin, nicotinic acid, etc. The mineral content is also rich, especially contains essential amino acids, and has effects of promoting brain cell development and improving memory. The existing peanut utilization mainly utilizes peanut oil pressing, and peanut meal is usually discarded as waste, which is waste.
In recent years, a series of researches are carried out by many scholars on the basis of the research and development of the peanut tofu, and the researches mainly focus on modifying and crosslinking peanut protein and changing raw and auxiliary materials (such as soybean components) to promote the molding of the peanut tofu. Although the quality of the peanut bean curd is improved after series of research and development works, compared with the traditional bean curd, the peanut bean curd still has the defect of being not resistant to cooking. Therefore, the invention is mainly based on the research and improvement of the prior advanced high-pressure soybean milk cooking process after the peanut soybean milk is crosslinked, so as to enhance the boiling resistance of the peanut bean curd.
Disclosure of Invention
Aiming at the defects in the field, the invention aims to provide a method for preparing peanut tofu with improved boiling resistance.
The invention also aims to provide a product prepared by the preparation method.
The technical scheme for realizing the purpose of the invention is as follows:
a preparation method of peanut tofu with high boiling resistance comprises the following steps:
1) extracting peanut meal: collecting peanut meal generated in a partial oil pressing process of peanuts for later use, wherein the oil content of the peanut meal is 18-22%;
2) soaking: adding water in a mass ratio of 1: 6-8 into the peanut meal, and soaking for 2-3 h;
3) grinding: grinding the soaked peanut meal into peanut pulp by a pulping machine;
4) and (3) crosslinking: adding a cross-linking agent into the peanut pulp for cross-linking;
5) adding glue: adding gellan gum into the peanut slurry and stirring;
6) boiling the soybean milk: placing the peanut milk added with the gellan gum into a pot for boiling, wherein the temperature for adding the peanut milk is 110-120 ℃, and the time for boiling the peanut milk is 15-30 min;
7) preparing a cake: taking out the peanut pulp (which is in a shape of brain flowers) steamed at high temperature by using a container, cooling to 88-95 ℃, adding a coagulant, uniformly stirring, and standing for 5-15 min;
8) pressing: pouring the jellied bean curd-shaped slurry added with the coagulant (marinating) into a bean curd mould, placing a heavy object on a box cover, and pressing to form the peanut bean curd.
The refiner can be a fully automatic refiner sold in the market.
In the step 4), the cross-linking agent is an enzyme selected from glutamine transaminase or papain, and the addition amount of the cross-linking agent is 0.05-0.1% of the mass of the peanut meal.
Wherein, in the step 5), gellan gum is added into the crosslinked peanut pulp, and the addition amount of the gellan gum is 0.05-0.15% of the weight of the peanut pulp.
In the step 7), the cerebrifolia-shaped slurry after high-temperature cooking is subjected to bittern spotting by using a coagulant, wherein the coagulant is bittern or gypsum, the mass of the coagulant is 0.1-0.5% of that of the peanut meal, and the cerebrifolia-shaped slurry is stirred and kept for 5-15 min until clear liquid is completely separated.
In the step 8), in the peanut bean curd forming and pressing process, an object with the pressure of 0.1-0.3 Mpa is placed on the mold cover, and the peanut bean curd is formed through pressing.
The peanut tofu prepared by the preparation method is provided by the invention.
The invention has the beneficial effects that:
the preparation method of the peanut tofu, which is provided by the invention, has simple and easy use process, and is suitable for both family production and large-scale industrial production; the by-product obtained in the process of squeezing peanut oil is adopted as the raw material, so that the protein in the peanut meal is fully utilized, and the waste is changed into valuable.
The peanut bean curd obtained by the method has rich nutrition, white and fine taste, and smooth mouthfeel, and overcomes the disadvantage that the peanut bean curd is not easy to cook
Drawings
FIG. 1 is a flow chart of the cooking-resistant peanut curd production process of the present invention.
Detailed Description
The following examples further illustrate the present invention but are not to be construed as limiting the invention. Modifications or substitutions to methods, procedures, or conditions of the invention may be made without departing from the spirit and scope of the invention.
Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials added in the examples are commercially conventional raw materials unless otherwise specified.
Example 1
Referring to the flow chart of fig. 1, the method of the invention uses peanut meal left after oil extraction of peanuts as a raw material, and the peanut meal is obtained through the processes of soaking, grinding, filtering, crosslinking, adding gum, boiling, curdling and forming. The method comprises the following specific steps:
1. extracting peanut meal: collecting 1kg of peanut meal generated by peanuts in the oil pressing process for later use, and detecting that the oil content of the peanut meal is 19%.
2. Soaking: adding peanut meal into water with the mass ratio of 1:7, and soaking for 2 hours;
3. grinding: grinding the soaked peanuts into peanut pulp by a full-automatic pulping machine;
4. and (3) crosslinking: adding TG enzyme accounting for 0.08% of the weight of the peanut meal for crosslinking, and stirring for 2 min;
5. adding gellan gum accounting for 0.05% of the weight of the peanut pulp;
6. boiling the soybean milk: placing the peanut milk added with gellan gum in a pressure cooker, heating to 110 ℃, and boiling for 30 min;
7. preparing a cake: taking out the boiled white peanut pulp by a container, slightly cooling (at the temperature of about 90 ℃), adding 1.3g of bittern, uniformly stirring, and standing for 10min until the white peanut pulp is coagulated into paste;
8. molding: pouring the coagulated peanut bean curd slurry into a bean curd mold, and pressing with a weight of 0.2Mpa for 20min to form peanut bean curd.
The boiling-resistant peanut tofu prepared by the embodiment has the characteristics of rich nutrition, white and fine taste, and no breakage after being boiled for 10 min.
Example 2:
1. extracting peanut meal: collecting 1kg of peanut meal generated by peanuts in the oil pressing process for later use, detecting that the oil content of the peanut meal is 18 percent,
2. soaking: adding peanut meal into water with the mass ratio of 1:6, and soaking for 2 hours;
3. grinding: grinding the soaked peanuts into peanut pulp by a machine;
4. and (3) crosslinking: adding TG enzyme accounting for 0.08% of the weight of the peanut meal for crosslinking, and stirring for 2 min;
5. adding gellan gum accounting for 0.1% of the weight of the peanut slurry;
6. boiling the soybean milk: placing the peanut milk added with gellan gum in a pressure cooker, and boiling the peanut milk for 30min at 115 ℃;
7. preparing a cake: taking out the boiled white peanut pulp by a container, adding 1.1g of bittern, and uniformly stirring until the white peanut pulp is condensed into paste;
8. molding: pouring the coagulated peanut bean curd slurry into a special bean curd box, and pressing for 20min to form the peanut bean curd.
The bean curd obtained by the cooking-resistant peanut bean curd manufacturing process has the characteristics of rich nutrition, whiteness, fineness and no breakage after being cooked for 15 min.
Example 3
1. Extracting peanut meal: collecting 1kg of peanut meal generated by peanuts in the oil pressing process for later use, detecting that the oil content of the peanut meal is 18 percent,
2. soaking: adding peanut meal into water with the mass ratio of 1:8, and soaking for 2 hours;
3. grinding: grinding the soaked peanuts into peanut pulp by a machine;
4. and (3) crosslinking: adding TG enzyme accounting for 0.08% of the weight of the peanut meal for crosslinking, and stirring for 2 min;
5. adding gellan gum accounting for 0.15% of the weight of the peanut pulp;
6. boiling the soybean milk: placing the peanut milk added with gellan gum in a pressure cooker, and boiling the peanut milk for 30min at 120 ℃;
7. preparing a cake: taking out the boiled white peanut pulp by a container, adding 1.1g of bittern, and uniformly stirring until the white peanut pulp is condensed into paste;
8. molding: pouring the coagulated peanut bean curd slurry into a bean curd mold, and pressing for 20min to form peanut bean curd.
The bean curd prepared by the preparation process of the boiling-resistant peanut bean curd has the characteristics of rich nutrition, whiteness and fineness, and no breakage after being boiled for 10 min.
Comparative example 1
1. Extracting peanut meal: collecting 1kg of peanut meal generated by peanuts in the oil pressing process for later use, detecting that the oil content of the peanut meal is 18 percent,
2. soaking: adding peanut meal into water with the mass ratio of 1:8, and soaking for 2 hours;
3. grinding: grinding the soaked peanuts into peanut pulp by a machine;
4. and (3) crosslinking: adding TG enzyme accounting for 0.08 percent of the weight of the peanut meal for crosslinking;
5. directly pressing without brine after boiling.
The other operations were the same as in example 1.
The peanut tofu prepared by the embodiment is rich in nutrition, white and fine, has soft texture, and can be broken when being cooked for about 5 min.
Comparative example 2
1. Extracting peanut meal: collecting 1kg of peanut meal generated by peanuts in the oil pressing process for later use, and detecting that the oil content of the peanut meal is 25%.
2. Soaking: adding peanut meal into water with the mass ratio of 1:8, and soaking for 2 hours;
3. grinding: grinding the soaked peanuts into peanut pulp by a machine;
4. and (3) crosslinking: adding TG enzyme accounting for 0.08 percent of the weight of the peanut meal for crosslinking;
5. adding gellan gum 0.05 wt% of the peanut slurry.
The other operations were the same as in example 1.
The peanut tofu prepared by the embodiment is rich in nutrition, white in appearance but not smooth, and fragments can appear when the peanut tofu is cooked for about 10 min.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the technical principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (1)

1. The preparation method of the boiling-resistant peanut tofu is characterized by comprising the following steps:
1) extracting peanut meal: collecting 1kg of peanut meal generated by peanuts in the oil pressing process for later use, detecting that the oil content of the peanut meal is 18 percent,
2) soaking: adding peanut meal into water with the mass ratio of 1:6, and soaking for 2 hours;
3) grinding: grinding the soaked peanuts into peanut pulp by a machine;
4) and (3) crosslinking: adding TG enzyme accounting for 0.08% of the weight of the peanut meal for crosslinking, and stirring for 2 min;
5) adding glue: adding gellan gum accounting for 0.1% of the weight of the peanut slurry;
6) boiling the soybean milk: placing the peanut milk added with gellan gum in a pressure cooker, and boiling the peanut milk for 30min at 115 ℃;
7) preparing a cake: taking out the boiled white peanut pulp by a container, adding 1.1g of bittern, and uniformly stirring until the white peanut pulp is condensed into paste;
8) molding: pouring the coagulated peanut bean curd slurry into a special bean curd box, and pressing for 20min to form the peanut bean curd.
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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
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

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CN1615750A (en) * 2003-11-15 2005-05-18 洪炎新 Process for producing peanut bean curd
CN102210349A (en) * 2010-04-12 2011-10-12 肖石红 Peanut bean curd and preparation method thereof
CN102986920A (en) * 2012-12-13 2013-03-27 陶荣芝 Preparation method for peanut primary colored bean curd
CN105558088A (en) * 2016-01-20 2016-05-11 山东禹王生态食业有限公司 Protein bean curd dispelling effects of alcohol and preparing method thereof

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