CN1080134A - Peanut bean curd and preparation method thereof - Google Patents
Peanut bean curd and preparation method thereof Download PDFInfo
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- CN1080134A CN1080134A CN93105304A CN93105304A CN1080134A CN 1080134 A CN1080134 A CN 1080134A CN 93105304 A CN93105304 A CN 93105304A CN 93105304 A CN93105304 A CN 93105304A CN 1080134 A CN1080134 A CN 1080134A
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Abstract
A kind of peanut bean curd, it is raw material with the peanut, solidifies and forms through immersion, defibrination, filtration washing, heating, the halogen of ordering, the halogen ingredients of ordering comprises gypsum and sucrose ester or glucose lactone, gypsum and sucrose ester or glucose lactone and MgCl
2, agar.
Description
The present invention relates to food processing field, particularly relate to the method and the corresponding product that peanut processing are become peanut bean curd.
Soya bean is made bean curd, in the existing long history of China, and also comparative maturity of technology.Peanut has similar one side as a kind of vegetable seeds to soya bean, and its nutrition is extremely abundant, and it is about 27% to contain protein, and it is about 40% to contain grease, and wherein unrighted acid accounts for about 80%, also contains the amino acid of eight kinds of needed by human, in addition, and vitamin E, B
1, nutrition such as pantothenic acid, biotin, calcium is also very abundant.But the utilization of peanut but also rests on almost original level, becomes peanut processing the technology of peanut bean curd not occur as yet at home and abroad.The nutrition of peanut, particularly its protein are compared with soya bean, and its unique character is arranged, and but can not obtain required peanut bean curd with the general method that soya bean is processed into bean curd.The inventor through repeatedly attempting, has overcome technical difficulty in this respect finally, and success is to have made peanut bean curd to peanut.
" peanut bean curd " of indication of the present invention is to be raw material with peanut, a kind of peanut products of making that is similar to bean curd.
Method of the present invention be with peanut as raw material, steps such as the shaping of solidifying, dewater through immersion, defibrination, filtration washing, heating, the halogen of ordering preparations.Be described in detail with regard to method of the present invention below so that complete, be expressly understood the present invention.
Raw material of the present invention is a peanut, and the shelled peanut that preferably shells is further preferably sloughed the shelled peanut of shelled peanut exocuticle.Shelled peanut soaks with clear water, and clear water can be hot water or cold water, is dipped to shelled peanut and soaks into substantially, does not see hard core for well, the about 5-6 of soak time hour, soak good after, can elimination moisture content, wash twice with clear water, defibrination again can certainly be without the direct defibrination of washing.Particle behind the requirement defibrination is between the 60-100 order, preferably between 80-100.Next step carries out filtration washing, each 2-4 water washing doubly during filtration with raw material peanut weight, wash 3-4 time, twice water in back can lack slightly, first pass and second time washing gained slurries and the 3rd, the 4th time washing gained slurries are deposited respectively, are called respectively below and close slurry one and close slurry two.Two kinds of slurries of gained are slowly heating respectively, and temperature controlling will suit, and slurries are given off a smell of burning, generally at 80 ℃-100 ℃.When heating, the slurries upper surface has floatation of foam, they contain more grease, the grease that these are floating is scooped out, collect together, be referred to as to close slurry three, being heated to basic non-foam produces, the slurries that heat are poured in the complementary tank, order halogen under 80-90 ℃ temperature, and three kinds of slurries are because composition differs bigger, the available different halogen ingredients of ordering is given me a little halogen, because can not get required peanut bean curd with the general halogen ingredients of ordering of making bean curd, the used here halogen ingredients of ordering is that the inventor prepares, and also will describe in detail below to order the compound method of halogen ingredients.When selecting halogen, the halogen ingredients of ordering is mixed with peanut paste, should stir (ladling out) gently and make and to mix.After selecting halogen, slurries leave standstill a period of time, and about 20-50 minute, promptly be frozen into brains shape peanut bean curd, be shaped through dehydration again, just obtain the peanut bean curd piece that water content is few, hardness is bigger.Dehydration described here forms, and comprises methods such as extruding, squeezing, centrifugal dehydration.Closing slurry three, to order after the halogen time of repose longer, and products obtained therefrom need not dewater.
Because the difference of peanut protein and soya bean protein, the halogen ingredients of ordering used when selecting halogen is also had any different, the slurries different in kind of peanut protein particularly, can divide with several different halogen ingredients of ordering and order halogen respectively, here, ingredients one preferably is applicable to the halogen of ordering that closes slurry one, ingredients two preferably is applicable to the halogen of ordering that closes slurry two, ingredients three preferably is applicable to the halogen of ordering that closes slurry three, emphasize to be pointed out that, closing slurry one can be incorporated into to form again and close slurry four with closing slurry two, and ingredients one also can be used to close slurry two, that closes slurry three and close slurry four orders halogen, ingredients two also can be used to close slurry one, that closes slurry three and close slurry four orders halogen, and ingredients three also can be used for the various slurries that close and orders halogen simultaneously.Three kinds of compound methods of ordering the halogen ingredients are as follows:
Ingredients one:
Calculate by one kilogram of peanut paste, use the 5.0-8.0g gypsum, 0.3-0.5g sucrose or glucose lactone are in harmonious proportion with the 2-3 water doubly of both weight and get final product, and gypsum and sucrose ester or glucose lactones are now with the current, otherwise can be frozen into piece, difficult use.
Ingredients two:
Calculate by one kilogram of peanut paste, use the 3.0-6.0g gypsum, 0.8-1.8gMgCl
2, 0.2-0.6g sucrose ester or glucose lactone are prepared together, and during preparation, rubble cream and sucrose ester or the mediation of glucose lactones water, amount of water is 2-5 a times of third weight, MgCl earlier
2With 1-4 water-soluble separating doubly, mix when ordering halogen and use in addition.But gypsum and sucrose ester or glucose lactone will promptly be joined promptly and used.
Ingredients three:
Calculate by one kilogram of peanut paste,, wherein can add suitable food coloring, as Gardenia Huang, hot phycoerythrobilin etc. with the preparation of 8-15g agar.
Be convenient to preserve in order to make peanut bean curd, can order after the halogen, dehydration is shaped and goes to an amount of anti-sepsis acid (vitamin C) of addings in the gained peanut bean curd, for example the 0.2-0.4 ‰ of peanut bean curd weight or add an amount of anti-sepsis acid calcium, for example sour calcium of the anti-sepsis of 40-60mg/kg peanut bean curd.The salt that also can add 10-12 ‰ by peanut bean curd weight.
Gained peanut bean curd of the present invention, nutritious, be superior dish.Peanut dregs after the inventive method gained filters can be made various food additives after the drying.
The following examples can help to understand the present invention, but do not limit the scope of the invention.
Embodiment:
2.5 kilograms of shelled peanuts are soaked, defibrination, filter and washing, must close one 15 kilograms in slurry, must close 2 10 kilograms in slurry, be heated to 90 ℃ and kept 12 minutes respectively, during boiling, the foam that constantly occurs is scooped out, to the pot during essentially no foam, can find out solidification phenomenon, at this moment, stop heating, and must close slurry three, method by ingredients one, use the 90g gypsum, 6.3g sucrose fat adds 240g water again and is in harmonious proportion, involutory slurry one is at 86 ℃ of following halogen of ordering, and ladle out evenly with spoon, and left standstill 25 minutes, promptly be frozen into brains shape peanut bean curd, pour 100 order nylon wires again into, be pressed into finished product bean curd with forcing press; By the method for ingredients two, use the 50g gypsum, add 150g water and be in harmonious proportion, again with the water-soluble 12gMgCl of usefulness 50g
2Mix, involutory slurry two is at 86 ℃ of following halogen of ordering, and ladles out evenly with even, leaves standstill 25 minutes, promptly is frozen into brains shape peanut bean curd, pours 100 order nylon wires into, uses 50Kgf/cm
2Forcing press is pressed into the finished product peanut bean curd; By the method for ingredients three, carry out ordering halogen with agar to being heated to the slurry three that closes that boils again, and even with spoonful ladling out, left standstill 1 hour, cool to room temperature promptly gets block peanut bean curd.
Claims (13)
1, a kind of peanut bean curd is characterized in that it is raw material with the peanut, and solidifying, dewater to be shaped through immersion, defibrination, filtration washing, slurries heating, the halogen of ordering forms.
2, according to claim 1 peanut bean curd, the peanut particle behind the defibrination is between the 60-100 order.
3, according to the peanut bean curd of claim 1, slurries slowly are heated to 70-100 ℃.
4, according to the peanut bean curd of claim 1, the halogen ingredients of ordering is gypsum and sucrose ester or glucose lactone.
5, according to the peanut bean curd of claim 1, the halogen ingredients of ordering is gypsum and sucrose ester or glucose lactone and MgCl
2
6, according to the peanut bean curd of claim 1, the halogen ingredients of ordering is an agar.
7, a kind of is the method for feedstock production peanut bean curd with the peanut, it is characterized in that it comprises the steps: that immersion, defibrination, filtration washing, slurries heat, the halogen of ordering solidifies, dewaters shaping.
8, according to the method for claim 7, the peanut particle is between the 60-800 order behind the defibrination.
9, according to the method for claim 7, slurries slowly are heated to 70-100 ℃.
10, according to the method for claim 7, the halogen ingredients of ordering is gypsum and sucrose ester or glucose lactone.
11, according to the method for claim 7, the halogen ingredients of ordering is gypsum and sucrose ester or glucose lactone and MgCl
2
12, according to the method for claim 7, the halogen ingredients of ordering is an agar.
13, according to the method for claim 7, to order after the halogen, dehydration is shaped to go to and adds anti-sepsis acid and/or anti-sepsis acid calcium and/or salt in the peanut bean curd.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93105304A CN1080134A (en) | 1993-05-07 | 1993-05-07 | Peanut bean curd and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93105304A CN1080134A (en) | 1993-05-07 | 1993-05-07 | Peanut bean curd and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1080134A true CN1080134A (en) | 1994-01-05 |
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ID=4985648
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93105304A Pending CN1080134A (en) | 1993-05-07 | 1993-05-07 | Peanut bean curd and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN1080134A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066925C (en) * | 1994-03-04 | 2001-06-13 | 泰特拉·雷沃金融控股公司 | Process for producing protein gel |
| CN102210349A (en) * | 2010-04-12 | 2011-10-12 | 肖石红 | Peanut bean curd and preparation method thereof |
| CN102450336A (en) * | 2010-10-19 | 2012-05-16 | 李玉婷 | Chafing dish or soup special-purpose nut bean curd and its preparation method |
| CN102986914A (en) * | 2012-12-13 | 2013-03-27 | 黄结云 | Preparation method for fresh-keeping five-bean bean curd |
| CN102986918A (en) * | 2012-12-13 | 2013-03-27 | 黄结云 | Preparation method for fresh-keeping red bean curd |
| CN102986920A (en) * | 2012-12-13 | 2013-03-27 | 陶荣芝 | Preparation method for peanut primary colored bean curd |
| CN104938643A (en) * | 2015-06-23 | 2015-09-30 | 广西中瑞生物科技有限公司 | Purple Chinese yam bean curd and manufacturing method thereof |
| CN108323578A (en) * | 2018-03-29 | 2018-07-27 | 平湖市超越时空图文设计有限公司 | A kind of processing technology and production method of dried 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 |
-
1993
- 1993-05-07 CN CN93105304A patent/CN1080134A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066925C (en) * | 1994-03-04 | 2001-06-13 | 泰特拉·雷沃金融控股公司 | Process for producing protein gel |
| CN102210349A (en) * | 2010-04-12 | 2011-10-12 | 肖石红 | Peanut bean curd and preparation method thereof |
| CN102450336A (en) * | 2010-10-19 | 2012-05-16 | 李玉婷 | Chafing dish or soup special-purpose nut bean curd and its preparation method |
| CN102986914A (en) * | 2012-12-13 | 2013-03-27 | 黄结云 | Preparation method for fresh-keeping five-bean bean curd |
| CN102986918A (en) * | 2012-12-13 | 2013-03-27 | 黄结云 | Preparation method for fresh-keeping red bean curd |
| CN102986920A (en) * | 2012-12-13 | 2013-03-27 | 陶荣芝 | Preparation method for peanut primary colored bean curd |
| CN104938643A (en) * | 2015-06-23 | 2015-09-30 | 广西中瑞生物科技有限公司 | Purple Chinese yam bean curd and manufacturing method thereof |
| CN104938643B (en) * | 2015-06-23 | 2018-12-14 | 东阳市聚冉电子科技有限公司 | Qarnet Chinese yam bean curd and preparation method thereof |
| CN108323578A (en) * | 2018-03-29 | 2018-07-27 | 平湖市超越时空图文设计有限公司 | A kind of processing technology and production method of dried 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 |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
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