CN110537590A - Asparagus health-care peanut tofu and production process thereof - Google Patents
Asparagus health-care peanut tofu and production process thereof Download PDFInfo
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Abstract
the invention discloses asparagus health care peanut tofu which comprises the following raw materials: soybean, peanut, asparagus, water and mixed coagulant; the weight ratio of the soybeans to the peanuts to the asparagus is 3:1: 1; the mass ratio of the water to the soybeans, the peanuts and the asparagus is 6: 1; the quality of the mixed coagulant is 2-3 per mill of the quality of the slurry, and by adopting the technical scheme, the asparagus health-care peanut tofu is rich in nutrition, has the characteristics of smoothness, fineness and smooth mouthfeel, and is beneficial to the conventional traditional tofu; and the asparagus and the peanuts are added into the raw materials, so that the bean curd has the fragrance of the peanuts, has the fresh vegetable smell of the asparagus and has unique flavor.
Description
Technical Field
The invention relates to bean curd and a production process thereof, in particular to asparagus health-care peanut bean curd with good taste, pure taste, heat clearing and detoxifying and light and delicious taste, and belongs to the technical field of food processing.
Background
the bean curd is a traditional food in China, is a popular dish with high nutrition and low price, is deeply welcomed in China and abroad, is considered as a healthy food, is rich in nutrition, contains various trace elements necessary for human bodies such as iron, calcium, phosphorus, magnesium and the like, also contains sugar, vegetable oil and rich high-quality protein, is called as vegetable meat, can meet the requirement of one-day calcium for one person by two small pieces of bean curd, is a tonifying heat-clearing health-preserving food, is frequently eaten, can tonify middle-jiao and qi, clear heat and moisten dryness, promote the secretion of saliva or body fluid to quench thirst, is more suitable for being eaten by people recuperating hot physique, thirst and fever, has rich protein content, is a complete protein, contains various amino acids necessary for human bodies, has a proportion close to the needs of the human bodies, has high nutritional value, and is beneficial to long-term eating of people.
However, the traditional bean curd has single taste, so after being eaten for a long time, the appetite of people for continuous eating is influenced due to visual fatigue, people can feel greasy more easily, the traditional bean curd food is not rich enough in nutrition, soybean protein lacks an essential amino acid, namely methionine, and has no health-care effect, the metabolism of the organism cannot be regulated, and the immunity of the body is improved.
Disclosure of Invention
The invention aims to solve the main technical problem of providing the asparagus health-care peanut tofu which has good taste, pure taste, heat clearing and detoxifying and light and delicious taste.
In order to solve the technical problems, the invention provides the following technical scheme:
the asparagus health-care peanut tofu comprises the following raw materials: soybean, peanut, asparagus, water and mixed coagulant;
The weight ratio of the soybeans to the peanuts to the asparagus is 3:1: 1;
The mass ratio of the water to the soybeans, the peanuts and the asparagus is 6: 1;
The mass of the mixed coagulant is 2-3 per mill of the mass of the slurry.
The following is a further optimization of the above technical solution of the present invention:
the mixed coagulant is a mixture prepared by adding one or a combination of GDL (gluconic acid-delta-lactone), calcium sulfate and magnesium chloride into fresh asparagus juice.
By adopting the technical scheme, the asparagus health-care peanut bean curd has the characteristics of rich nutrition, smoothness, fineness and smooth mouthfeel, and is beneficial to supplement of the conventional bean curd.
The invention also provides a production process for preparing the asparagus health-care peanut tofu, which comprises the following steps:
1) foaming: soaking cleaned semen Arachidis Hypogaeae and semen glycines in 10-30 deg.C warm water for 8-14 hr at a mass ratio of water to dry beans of 5: 1;
2) preparing vegetable particles: selecting fresh asparagus, peeling the asparagus, and cutting the asparagus into cube blocks for later use;
3) preparing slurry: mixing the soaked soybeans, peanuts and clean fresh asparagus blocks according to the mass ratio of 3:1:1, adding water, putting the mixture into a pulping machine for pulping, pulping for multiple times to uniformly mix the soybeans and the peanuts, and filtering after each pulping to obtain a pulp;
4) Boiling the soybean milk: boiling the filtered pulp;
5) preparing a mixed coagulant: accurately weighing the coagulator, and adding a mixed coagulator prepared by blending fresh asparagus juice for later use;
6) curdling: cooling the boiled pulp to 80-90 ℃, adding the prepared mixed coagulator, and uniformly stirring to form tofu pudding;
7) Squatting: standing the curdled tofu pudding for 20-35 minutes, and keeping the temperature at 80-90 ℃ to form tofu pudding;
8) Molding: pouring the jellied bean curd into a wooden frame with filter cloth, uniformly distributing the jellied bean curd, adding a plate on the upper part of the jellied bean curd, pressing, and removing excessive water to obtain the final product of asparagus health-care peanut tofu.
The following is a further optimization of the above technical solution of the present invention:
When the peanuts and the soybeans are soaked in the step 1), the soaking time in winter is 12-14 hours, the water temperature is 10-15 ℃, the soaking time in spring and autumn is 8-10 hours, the water temperature is 15-20 ℃, the soaking time in summer is 6-8 hours, and the water temperature is 25-30 ℃.
Further optimization: the mass ratio of water to bean asparagus is 6:1 when grinding is carried out in the step 3), grinding is carried out for 2 times, and gauze or a filter screen with 80-100 meshes is used for filtering after grinding each time, so that the soybean milk is as fine and uniform as possible.
further optimization: and 3) filtering the soybean milk to obtain filter residues after grinding the soybean milk each time in the step 3), and washing the filter residues with water to filter the protein in the filter residues into the soybean milk as much as possible.
Further optimization: when the pulp is boiled in the step 4), a common pot or a sealed cooking pot can be adopted for boiling the pulp, and a 'three-start three-fall boiling method' is adopted for boiling for 8-10 minutes when the pulp is boiled in the common pot; boiling the pulp in a sealed cooking pot at 95-100 deg.C for 5-8 min.
Further optimization: the fresh asparagus juice in the step 5) is obtained by cutting 1 part of fresh asparagus into blocks, blanching the fresh asparagus in boiled water at 100 ℃ for 10-15 seconds, and then independently juicing, wherein the mass ratio of the 1 part of fresh asparagus to beans is 5: 1.
Further optimization: the coagulant is one or the combination of GDL (gluconic acid-delta-lactone), calcium sulfate and magnesium chloride.
further optimization: the weighing mass of the GDL is 3 per mill of the mass of the slurry, the weighing mass of the calcium sulfate is 2.5 per mill of the mass of the slurry, and the weighing mass of the magnesium chloride is 3 per mill of the mass of the slurry.
by adopting the technical scheme, the invention has the advantages of ingenious conception, reasonable structure and simple and practical whole process operation, and is suitable for both family production and large-scale industrial production; the asparagus health-care peanut tofu prepared by the production process is rich in nutrition, has the characteristics of smoothness, fineness and smooth mouthfeel, and is beneficial to supplement of the existing traditional tofu; and the asparagus and the peanuts are added into the raw materials, so that the bean curd has the fragrance of the peanuts, has the fresh vegetable smell of the asparagus and has unique flavor.
And the nutrient components in the bean curd are determined to comprise: the bean curd contains 6.75% of protein, 7.28% of fat, 0.28mg/g of calcium and 0.12% of nitrogen, and also contains various vitamins such as thiamine, riboflavin and nicotinic acid, and is rich in minerals, especially amino acids essential to human body, and has the functions of promoting brain cell development and enhancing memory.
And the whole process is pollution-free, safe and convenient.
the invention is further illustrated with reference to the following figures and examples.
Drawings
Fig. 1 is a flowchart of an overall manufacturing process in an embodiment of the invention.
Detailed Description
The following specific examples are provided to illustrate the preparation process of the radish digestion-promoting and qi-ventilating peanut curd of the present invention, and the specific amounts of the components are provided to better illustrate the technical solution of the present invention, and should not be construed as limiting the present invention.
example 1:
1) Preparing raw materials:
peanut: weihua No. 20;
Soybean: weidou No. 9;
Asparagus: lu asparagus number 1;
a coagulant: food grade calcium sulfate; food grade magnesium chloride; food grade GDL (glucono-delta-lactone).
2) Using an instrument:
An electronic balance, an electric heating pan, a soybean milk juicer, a constant-temperature water bath, a bean curd mould and the like.
3) The preparation process of the asparagus health-care peanut tofu comprises the following steps:
selecting soybeans and peanuts which are fresh in color and have plump seeds and are not rotten, removing impurities, and washing with water.
soaking soybean in water at a ratio of 1:4, soaking in 12.5 deg.C water for 13 hr in winter, 17.5 deg.C water for 9 hr in spring and autumn, and 27.5 deg.C water for 7 hr in summer to obtain soybean with plump surface, round and smooth outer skin, and no hard core in soybean section; the red skin of the soaked peanuts is easy to remove.
preparing vegetable particles: selecting fresh asparagus, peeling the asparagus, and cutting the asparagus into cubes for later use.
preparing soybean milk, namely putting soaked soybeans, peanuts and cleaned fresh asparagus blocks into a pulping machine according to different mass ratios for pulping, adding water into the pulping machine according to different mass ratios of water to beans, and pulping for 2 times for uniform mixing to make the soybean milk as fine and uniform as possible, wherein after the soybeans and the peanuts are mixed and pulped, if the pulp is boiled and then filtered, the pulp is easy to gelatinize, and the temperature after boiling is too high to bring inconvenience to the filtering, so the filtering is firstly carried out and then the boiling is carried out; and filtering the ground residue pulp by using 100-mesh gauze, and cleaning the filtered residue by using a proper amount of water after filtering to ensure that the protein in the filtered residue is filtered into the soybean milk as much as possible.
Boiling the pulp, namely boiling the pulp by adopting a common pot or a sealed cooking pot in the pulp boiling process, wherein the pulp is boiled for 8 to 10 minutes by adopting a 'three-start three-fall boiling method' in the pulp boiling process by adopting the common pot; when the sealed cooking pot is used for cooking the soybean milk, the heating temperature is 95-100 ℃, the cooking is carried out for 5-8 minutes, the cooking of the soybean milk is ensured, and the yield of the bean curd is improved.
preparing a mixed coagulant: taking 1 part of fresh asparagus (1 part of asparagus is 5:1 of the mass ratio of the asparagus to beans), cutting into blocks, scalding the fresh asparagus in boiled water at 100 ℃ for 10-15 seconds, and then independently juicing for later use, accurately weighing calcium sulfate or magnesium chloride or GDL (GDL), wherein the mass of the calcium sulfate is 2.5 per mill of the mass of the serous fluid, the mass of the magnesium chloride is 3 per mill of the mass of the serous fluid, the mass of the GDL is 3 per mill of the mass of the serous fluid, and then adding a mixed coagulant prepared by blending fresh asparagus juice for later use;
Curdling: cooling the boiled pulp to 80-90 deg.C, adding mixed coagulator, and stirring to obtain bean curd;
squatting: standing the curdled tofu pudding for 20-35 minutes, and keeping the temperature at 80-90 ℃ to form tofu pudding;
Molding: pouring the jellied bean curd into a wooden frame with filter cloth, uniformly distributing the jellied bean curd, adding a plate on the upper part of the jellied bean curd, pressing to remove excessive water, and forming for 40-60 minutes to obtain the final product of asparagus health-care peanut tofu.
4) determination of bean curd yield:
Standing fresh asparagus health-care peanut tofu at room temperature for 5 minutes, weighing, calculating the weight of the fresh tofu which can be prepared by every 00g peanuts, soybeans and asparagus raw materials, carrying out three repeated parallel tests, and calculating the average value.
Bean curd yield (g/100 g raw material) = (quality of prepared asparagus health care peanut bean curd)/(100 g peanut + soybean + asparagus quality)
5) the sensory evaluation method of the asparagus health-care peanut tofu product comprises the following steps:
storing the freshly prepared asparagus health-care peanut tofu in a refrigerator at 4 ℃ for 12h, recovering the sample to room temperature during sensory evaluation, cutting each sample into bean curd blocks, randomly changing the position of each bean curd sample, performing sensory evaluation according to a sensory evaluation method of asparagus health-care peanut tofu products, recording the scores, taking the average value, and performing statistical analysis.
and (3) selecting trained evaluation personnel to perform sensory evaluation on the asparagus health-care peanut tofu, and evaluating the quality of the tofu by using the value according to a 10-score evaluation method. (sensory evaluation score = total score of sensory evaluation × 1/5) three replicates were performed.
6) Results and analysis:
table 1 asparagus health peanut tofu sensory rating:
a) the influence of different proportions of the soybeans, the peanuts and the asparagus on the quality and the sensory quality of the asparagus health care peanut tofu is as follows:
according to the optimized proportion of the early-stage asparagus health-care peanut tofu, 100g of soybeans, peanuts and asparagus are mixed and ground into thick liquid according to different proportions of 6:3:1, 3:1:1, 6:1:3, 7:2:1, 7:1:2 and 14:3:3, the concentration of soybean milk is controlled to be 1:5, a coagulant (3 per thousand magnesium chloride or 2.5 per thousand calcium sulfate) is added to the thick liquid at 85 ℃, the thick liquid is coagulated for 30min to prepare the asparagus health-care peanut tofu, and the yield and the sense of the tofu are used as examination indexes.
TABLE 2 influence of different ratios of raw materials on the quality and sensory quality of asparagus health peanut curd (bittern)
as can be seen from Table 2: when the ratio of the soybean to the peanut to the asparagus is 14:3:3, the yield of the obtained asparagus health care peanut tofu is the maximum; when the ratio of the soybean to the peanut to the asparagus is 6:2:2, the obtained asparagus health-care peanut tofu has higher yield, better elasticity and taste and relatively better structure and chewiness; other proportions are generally evaluated organoleptically. Therefore, the soybean, the peanut and the asparagus are better level according to the proportion of 3:1:1 by integrating various indexes.
b) The influence of the concentration of the soybean milk on the quality and sensory quality of the asparagus health-care peanut tofu is as follows:
the raw materials are proportioned according to the proportion of 3:1:1 of soybean, peanut and asparagus, the soybean milk concentrations are 1:4, 1:5, 1:6, 1:7 and 1:8 respectively (the soybean milk concentrations set in the test are the mass ratio of peanut, soybean, asparagus and distilled water), the soybean milk is ground into thick liquid, 3 per thousand of magnesium chloride coagulant is added in the same way to be ground into thick liquid at 85 ℃, the thick liquid is coagulated for 30min to prepare the asparagus health-care peanut tofu, and the yield, sense and taste of the tofu are considered and examined.
TABLE 3 influence of soymilk concentration on asparagus health peanut tofu quality and sensory quality (brine)
As can be seen from Table 3, when the ratio of the soybean milk concentration is increased, the bean curd yield is increased, which is probably because the increase of water is helpful for the formation of gel network, and when the soybean milk concentration is 1:4, the obtained asparagus health care peanut bean curd has the minimum yield, the lowest sensory evaluation score and the worst three indexes of texture, structure and taste; when the concentration of the soybean milk is 1:6, the yield of the bean curd is increased by 17.40 percent compared with that of the soybean milk with the concentration of 1:4, the sensory evaluation score is highest, the mouthfeel is best, and the structure and the texture are relatively good; when the soybean milk concentration is 1:7, the yield of the bean curd is increased by 15.69 percent compared with that when the soybean milk concentration is 1:4, the sensory evaluation score is the same as that when the soybean milk concentration is 1:6, the taste is the highest, and the texture and the structure are relatively good; when the soybean milk concentration ratio is increased, the yield of the bean curd is increased, but the sensory evaluation is obviously reduced.
Therefore, when the concentration of the soybean milk is 1: 6-1: 7, the asparagus health-care peanut tofu has better quality and is a better level.
c) The influence of the consumption of the coagulant on the quality and sensory quality of the asparagus health-care peanut tofu is as follows:
the raw materials are mixed according to the proportion of 3:1:1 of soybean, peanut and asparagus, and the soybean milk is ground to have the concentration of 1: 6. After the soybean milk is boiled by filter residues, six gradient coagulated tofu with 1.5 thousandth, 2.0 thousandth, 2.5 thousandth, 3.0 thousandth, 3.5 thousandth and 4.0 thousandth of brine coagulant (the coagulant dosage set in the test is the ratio of the mass of the coagulant to the mass of the soybean milk), the soybean milk is coagulated at 85 ℃ for 30min to prepare the asparagus health-care peanut tofu, and the influence of the coagulant dosage on the preparation of the peanut kernel tofu is examined by the same index.
TABLE 4 influence of coagulant dosage on asparagus health peanut tofu quality and sensory quality (brine)
The effect of the coagulant dosage on the quality and sensory quality of asparagus health care peanut tofu is shown in table 4. The comprehensive analysis and evaluation can show that: when the consumption of the coagulant is 2.5 per mill, the bean curd yield is the maximum, the sensory score is the highest, and the mouthfeel, the structure and the texture are the best; when the consumption of the coagulant is 1.5 per mill, the yield, the sense, the texture and the structure of the bean curd are the worst, because the consumption of the coagulant is insufficient, partial protein in the soybean milk is not completely coagulated, so that the yield of the bean curd is reduced, and the gel of the bean curd is poor, thereby influencing the sense and the texture; when the consumption of the coagulant is 2 per mill, 3 per mill, 3.5 per mill and 4 per mill, the yield of the asparagus health-care peanut tofu with 3 per mill is reduced by 15.33%, 1.43%, 3.63% and 12.91%, wherein the taste of the 2.5 per mill consumption is the same as that of the 3 per mill consumption, and the overall sensory evaluation of the 2.5 per mill and the 3.5 per mill consumption is better.
Therefore, when the consumption of the coagulant is 2.5 per mill, the asparagus health-care peanut tofu has better quality and is a better level.
d) the influence of the solidification temperature on the quality and sensory quality of the asparagus health-care peanut tofu is as follows:
the raw materials are proportioned according to the ratio of 3:1:1 of soybean, peanut and asparagus, purified water is added to grind the soybean milk to the concentration of 1:6, after filter residue of the soybean milk is boiled, the soybean milk is coagulated by using 2.5 per thousand of coagulant, six gradients of coagulation temperature of 70 ℃, 75 ℃, 80 ℃, 85 ℃, 90 ℃ and 95 ℃ are set, and the asparagus health-care peanut tofu is prepared after coagulation is carried out for 30min, so that the influence of the coagulation temperature on the preparation of the asparagus health-care peanut tofu is researched.
TABLE 5 influence of the solidification temperature on the quality and sensory quality of asparagus health peanut tofu (brine)
The influence of the solidification temperature on the quality and sensory quality of asparagus healthcare peanut tofu is shown in table 5, and it can be seen that: when the solidification temperature is 80 ℃, 85 ℃ and 90 ℃, the yield of the obtained asparagus health-care peanut tofu is higher; when the solidification temperature is 85 ℃, the yield of the obtained asparagus health-care peanut tofu is the largest, the yield is increased by 26.16 percent compared with that of 70 ℃, 20.79 percent more than that of 75 ℃, 5.99 percent more than that of 80 ℃, 5.83 percent more than that of 90 ℃ and 12.69 percent more than that of 95 ℃; when the solidification temperature is 85 ℃, the bean curd has the best sense, and the texture, the structure and the taste are good; when the solidification temperature is respectively 80 ℃ and 90 ℃, the obtained asparagus health-care peanut tofu has smaller index difference; when the solidification temperature is reduced to 70 ℃, 75 ℃ or increased to 95 ℃, the sensory score is reduced, and the structure, the texture and the mouthfeel are deteriorated.
Therefore, when the solidification temperature is 85 ℃, the asparagus health-care peanut tofu has better quality and is a better level.
e) the influence of the solidification time on the quality and sensory quality of the asparagus health-care peanut tofu is as follows:
The raw materials are proportioned according to the ratio of 3:1:1 of soybean, peanut and asparagus, purified water is added to grind the soybean milk to the concentration of 1:6, coagulant with the dosage of 2.5 per mill is used for beating the soybean milk, the soybean milk is respectively coagulated for 15min, 20min, 25min, 30min, 35min and 40min at the temperature of 85 ℃, and the soybean milk is extruded and molded after the coagulation is finished, so that the influence of the coagulation time on the asparagus health-care peanut tofu is examined.
TABLE 6 influence of setting time on asparagus health peanut tofu quality and sensory quality (brine)
The effect of the setting time on the quality and sensory quality of asparagus healthcare peanut curd is shown in table 6. Therefore, the following steps are carried out: when the solidification time is 25min, the asparagus health-care peanut tofu has the maximum yield and the highest sensory score; when the coagulation time is 30min, the sensory score is the same as that when the coagulation time is 25 min; when the solidification time is 15min, 20min, 35min and 40min, the obtained asparagus health-care peanut bean curd has indexes which are not as good as 25min in all aspects, the bean curd yield is respectively reduced by 21.38%, 14.70%, 7.98% and 16.34% compared with that of the bean curd solidified for 25min, and the taste is reduced.
Therefore, when the solidification time is 25min, the asparagus health-care peanut tofu has better quality and is better level.
f) The establishment of the optimal preparation process of the asparagus health-care peanut tofu:
the optimal asparagus health-care peanut tofu process parameters are as follows: the soybean, the peanut and the asparagus are proportioned according to the ratio of 3:1:1, the concentration of soybean milk is 1:6, the coagulation temperature is 85 ℃, the dosage of a coagulant is 2.5 thousandths, and the coagulation time is 25 min. The asparagus health-care peanut tofu prepared under the condition has the advantages of high yield, moderate hardness, good elasticity, bright and uniform color, good taste, peanut flavor, asparagus vegetable fresh flavor and no sour and astringent taste.
g) The influence of different coagulants on the quality and sensory quality of asparagus health care peanut tofu:
the method comprises the steps of proportioning soybeans, peanuts and asparagus according to a ratio of 3:1:1, grinding the soybeans into soybean milk to enable the concentration of the soybean milk to be 1:6, boiling filter residues of the soybean milk, respectively curdling with the use amounts of 2.5 thousandth of magnesium chloride, 3 thousandth of calcium sulfate and 3 thousandth of GDL coagulant, coagulating for 25min at 85 ℃, extruding and forming after coagulation is finished, and examining the influence of different coagulants on asparagus health-care peanut tofu.
TABLE 7 influence of coagulator on quality and sensory quality of asparagus health peanut tofu (brine)
The effect of different coagulants on the quality and sensory quality of asparagus healthcare peanut curd is shown in table 7. Therefore, the following steps are carried out: when 2.5 per mill of magnesium chloride is taken as a coagulant, the sensory score is maximum, and the yield of the bean curd is medium; when 3 per mill of calcium sulfate is used as a coagulant, the peanut tofu yield is the maximum, and the sensory score is moderate; when 3 thousandth of GDL is taken as a coagulant, the peanut tofu has the best structure, uniform tissue structure and small, smooth and fine gaps.
Therefore, the mouth feel and the flavor of the asparagus health care peanut tofu obtained by different coagulants are different, and the flavor of the brine asparagus health care peanut tofu is better.
Example 2:
1) Soaking beans: soaking cleaned peanut and soybean in winter for 12 hr at water temperature of 15 deg.C, in spring and autumn for 8 hr at water temperature of 20 deg.C, in summer for 6 hr at water temperature of 30 deg.C, and the mass ratio of water to bean is 4: 1;
2) preparing vegetable particles: selecting fresh asparagus, peeling the asparagus, and cutting the asparagus into cube blocks for later use;
3) Preparing slurry: putting the soaked soybeans, peanuts and clean fresh asparagus blocks into a pulping machine according to the mass ratio of 3:1:1 for pulping, wherein the mass ratio of water to bean asparagus in the pulping is 6:1, uniformly mixing the pulping for 2 times, and filtering after each pulping to obtain pulp;
4) boiling the soybean milk: placing the filtered pulp into a common pot or a sealed cooking pot for cooking the pulp, wherein the common pot cooking method adopts a 'three-in-three-falling boiling method' for cooking for about 8 minutes, and the sealed cooking pot is used for cooking the pulp at the temperature of 95 ℃ for 5 minutes;
5) preparing a mixed coagulant: taking 1 part of fresh asparagus (1 part of asparagus is asparagus and beans in a mass ratio of 5: 1), cutting into blocks, scalding with boiled water at 100 ℃ for 10-15 seconds, separately juicing for later use, accurately weighing magnesium chloride, wherein the mass of the magnesium chloride is 2.5 per mill of the mass of the pulp, and then adding the mixed coagulant prepared by blending the fresh asparagus juice for later use;
6) Curdling: cooling the boiled pulp, cooling to 80 ℃, adding the prepared mixed coagulator, and uniformly stirring to form tofu pudding;
7) Squatting: standing the curdled tofu pudding for 20 minutes, and keeping the temperature at 80 ℃ to form tofu pudding;
8) molding: pouring the jellied bean curd into a wooden frame with filter cloth, uniformly distributing the jellied bean curd, pressing the upper part of the jellied bean curd by adding a plate, removing excessive water, pressing for 40min, forming, and cooling to obtain the final product of asparagus health-care peanut tofu.
example 3:
1) Soaking beans: soaking cleaned peanuts and soybeans for 13 hours in winter at the water temperature of 12.5 ℃, soaking the cleaned peanuts and soybeans for 9 hours in spring and autumn at the water temperature of 17.5 ℃, soaking the cleaned soybeans and soybeans for 7 hours in summer at the water temperature of 27.5 ℃, wherein the mass ratio of water to dried beans is 5: 1;
2) preparing vegetable particles: selecting fresh asparagus, peeling the asparagus, and cutting the asparagus into cube blocks for later use;
3) Preparing slurry: putting the soaked soybeans, peanuts and cleaned fresh asparagus blocks into a pulping machine according to the mass ratio of 4:1:1 for pulping, wherein the mass ratio of water to bean asparagus in the pulping is 6:1, uniformly mixing the pulping for 2 times, and filtering after each pulping to obtain pulp;
4) boiling the soybean milk: placing the filtered pulp into a common pot or a sealed cooking pot for cooking the pulp, wherein the common pot cooking method adopts a 'three-in-three-falling boiling method' for cooking for about 10 minutes, and the sealed cooking pot is used for cooking the pulp at the temperature of 100 ℃ for 8 minutes;
5) Preparing a mixed coagulant: the coagulant is GDL (gluconic acid-delta-lactone), calcium sulfate or magnesium chloride, the mass of the GDL (gluconic acid-delta-lactone) is 3 per mill of the mass of the pulp, the mass of the calcium sulfate is 2.5 per mill of the mass of the pulp, the mass of the magnesium chloride is 3 per mill of the mass of the pulp, 1 part of fresh asparagus (1 part of asparagus is 5:1 of the mass ratio of asparagus to beans) is cut into pieces, and the fresh asparagus is scalded in boiled water at 100 ℃ for 10-15 seconds and then independently juiced for standby use, and then the GDL, the calcium sulfate and the magnesium chloride are added into the fresh asparagus juice to prepare the mixed coagulant for standby use;
6) curdling: cooling the boiled pulp, cooling the temperature to 90 ℃, adding the prepared mixed coagulator, and uniformly stirring to form tofu pudding;
7) Squatting: standing the curdled tofu pudding for 35 minutes, and keeping the temperature at 90 ℃ to form tofu pudding;
8) molding: pouring the jellied bean curd into a wooden frame with filter cloth, uniformly distributing the jellied bean curd, pressing the upper part of the jellied bean curd by adding a plate, removing excessive water, pressing for 60 min, forming, and cooling to obtain the final product of asparagus health-care peanut tofu.
the physical and chemical indexes of the asparagus health-care peanut tofu compared with the common soybean tofu are shown in the following table through determination:
| Categories | Water content/%) | Protein/%) | fat/% | Calcium mg/g | nitrogen content% | Other substances |
| common soybean curd | 79.22 | 6.21 | 1.75 | 0.16 | 0.11 | |
| Asparagus peanut bean curd | 68.89 | 6.75 | 7.28 | 0.28 | 0.12 |
compared with the physicochemical indexes of the common soybean curd, the asparagus health-care peanut curd has the following characteristics: the asparagus health care peanut tofu has the protein content of 6.75%, the fat content of 7.28%, the calcium content of 0.28mg/g and the nitrogen content of 0.12%, and the protein, fat, calcium and nitrogen contents of the asparagus health care peanut tofu are all higher than those of common soybean tofu.
By adopting the technical scheme, the method is simple in process and high in practicability, and is suitable for both family production and large-scale industrial production; the asparagus is rich in various amino acids, proteins and vitamins, particularly asparagine and trace elements such as selenium, molybdenum, chromium, manganese and the like in the asparagus, has the effects of regulating body metabolism and improving body immunity, and has strong inhibiting effect and pharmacological effect in preventing and treating hypertension, heart disease, leukemia, edema, cystitis and the like.
The peanuts are leguminous crops, have high nutritional value, contain rich fat and protein, and contain a plurality of vitamins such as thiamine, riboflavin and nicotinic acid; the mineral content is also rich, especially contains essential amino acids, and has effects of promoting brain cell development and enhancing memory.
Therefore, the asparagus health-care peanut tofu is prepared from the raw materials such as peanuts, soybeans, asparagus and the like, so that the prepared tofu is rich in nutrition, has the health-care effect, is pure in taste, clear in heat and toxic materials and light and delicious, and is beneficial to supplement of the conventional tofu.
It will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in the embodiments described above without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims.
Claims (10)
1. a health asparagus peanut tofu is characterized in that: the asparagus health-care peanut tofu comprises the following raw materials: soybean, peanut, asparagus, water and mixed coagulant;
the weight ratio of the soybeans to the peanuts to the asparagus is 3:1: 1;
the mass ratio of the water to the soybeans, the peanuts and the asparagus is 6: 1;
The mass of the mixed coagulant is 2-3 per mill of the mass of the slurry.
2. the asparagus healthcare peanut tofu as claimed in claim 1, wherein: the mixed coagulant is a mixture prepared by adding one or a combination of GDL (gluconic acid-delta-lactone), calcium sulfate and magnesium chloride into fresh asparagus juice.
3. a production process of asparagus healthcare peanut tofu as claimed in claim 1, characterized in that: the specific process comprises the following steps:
1) foaming: soaking cleaned semen Arachidis Hypogaeae and semen glycines in 10-30 deg.C warm water for 8-14 hr at a mass ratio of water to dry beans of 5: 1;
2) Preparing vegetable particles: selecting fresh asparagus, peeling the asparagus, and cutting the asparagus into cube blocks for later use;
3) Preparing slurry: mixing the soaked soybeans, peanuts and clean fresh asparagus blocks according to the mass ratio of 3:1:1, adding water, putting the mixture into a pulping machine for pulping, pulping for multiple times to uniformly mix the soybeans and the peanuts, and filtering after each pulping to obtain a pulp;
4) Boiling the soybean milk: boiling the filtered pulp;
5) Preparing a mixed coagulant: accurately weighing the coagulator, and adding a mixed coagulator prepared by blending fresh asparagus juice for later use;
6) Curdling: cooling the boiled pulp to 80-90 ℃, adding the prepared mixed coagulator, and uniformly stirring to form tofu pudding;
7) squatting: standing the curdled tofu pudding for 20-35 minutes, and keeping the temperature at 80-90 ℃ to form tofu pudding;
8) Molding: pouring the jellied bean curd into a wooden frame with filter cloth, uniformly distributing the jellied bean curd, adding a plate on the upper part of the jellied bean curd, pressing, and removing excessive water to obtain the final product of asparagus health-care peanut tofu.
4. The production process of asparagus health-care peanut tofu according to claim 3, wherein the production process comprises the following steps: when the peanuts and the soybeans are soaked in the step 1), the soaking time in winter is 12-14 hours, the water temperature is 10-15 ℃, the soaking time in spring and autumn is 8-10 hours, the water temperature is 15-20 ℃, the soaking time in summer is 6-8 hours, and the water temperature is 25-30 ℃.
5. The production process of asparagus health-care peanut tofu according to claim 4, wherein the production process comprises the following steps: the mass ratio of water to bean asparagus is 6:1 when grinding is carried out in the step 3), grinding is carried out for 2 times, and gauze or a filter screen with 80-100 meshes is used for filtering after grinding each time, so that the soybean milk is as fine and uniform as possible.
6. The production process of asparagus health-care peanut tofu according to claim 5, wherein the production process comprises the following steps: and 3) filtering the soybean milk to obtain filter residues after grinding the soybean milk each time in the step 3), and washing the filter residues with water to filter the protein in the filter residues into the soybean milk as much as possible.
7. The production process of asparagus health-care peanut tofu according to claim 6, wherein the production process comprises the following steps: when the pulp is boiled in the step 4), a common pot or a sealed cooking pot can be adopted for boiling the pulp, and a 'three-start three-fall boiling method' is adopted for boiling for 8-10 minutes when the pulp is boiled in the common pot; boiling the pulp in a sealed cooking pot at 95-100 deg.C for 5-8 min.
8. The production process of asparagus health-care peanut tofu according to claim 7, wherein the production process comprises the following steps: the fresh asparagus juice in the step 5) is obtained by cutting 1 part of fresh asparagus into blocks, blanching the fresh asparagus in boiled water at 100 ℃ for 10-15 seconds, and then independently juicing, wherein the mass ratio of the 1 part of fresh asparagus to beans is 5: 1.
9. The production process of asparagus health-care peanut tofu according to claim 8, wherein the production process comprises the following steps: the coagulant is one or the combination of GDL (gluconic acid-delta-lactone), calcium sulfate and magnesium chloride.
10. The production process of asparagus health-care peanut tofu according to claim 9, wherein the production process comprises the following steps: the weighing mass of the GDL is 3 per mill of the mass of the slurry, the weighing mass of the calcium sulfate is 2.5 per mill of the mass of the slurry, and the weighing mass of the magnesium chloride is 3 per mill of the mass of the slurry.
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Application publication date: 20191206 |