CN101103790A - Peanut milk bean curd and its preparation process - Google Patents
Peanut milk bean curd and its preparation process Download PDFInfo
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- CN101103790A CN101103790A CNA2007100660942A CN200710066094A CN101103790A CN 101103790 A CN101103790 A CN 101103790A CN A2007100660942 A CNA2007100660942 A CN A2007100660942A CN 200710066094 A CN200710066094 A CN 200710066094A CN 101103790 A CN101103790 A CN 101103790A
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Abstract
The invention discloses a peanut milk tofu and the preparation method; the raw materials of the tofu according to the content proportion are as follows: peanuts of 5 percent to 15 percent, milk of 5 percent to 25 percent, emulsifier 0.05 percent to 0.1 percent, water of 30 percent to 35 percent, starch of 1.8 percent to 2.5 percent and soybeans of 45 percent to 55 percent. The green soybean has the effectiveness of blood circulation and brain power strengthening, stomach and spleen promotion, dryness-syndrome moisturizing and detumescence, detoxification and skin care; the yellow bean has the effectiveness of vital energy benefiting and blood nourishing, spleen strengthening, brain strengthening and skin moisturizing, defecation promotion and Qi depressing; the black bean has the effectiveness of liver benefiting eyesight improving, loins-strengthening and pathogenic wind dispersing, and blood nourishing and detoxification. The peanut has the following 11 trace elements which are necessary in the human body: iron, zinc, copper, chromium, molybdenum, cobalt, selenium, nickel, vanadium, fluorine and iodine; and vitamin A, B, C, E. The tofu which is made by the invention has the advantages of strong flexibility, good taste, pure flavor, smooth and non-grease and strong peanut milk flavor.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of edible bean curd and preparation method thereof.
Background technology
In natural food, there are not one or more foods to comprise the nutritional labeling that human body is necessary fully, along with the enhancing of health of people consciousness and the raising of economic level, people are more and more higher to the nutritive value requirement of food, simultaneously the diversity and the style of food had higher requirement.Nutritionists generally believe that bean product is desirable nutritional health food after studying through extensive investigations.The nutritional labeling of bean curd ratio is easier to be absorbed by the body in the bean product, but the bean curd that common soybean is made is more single, is difficult to satisfy the growing nutritional need of people.
Summary of the invention
The object of the present invention is to provide a kind of peanut milk bean curd and preparation method thereof, this bean curd has that elasticity is strong, mouthfeel good, distinguishes the flavor of pure, sliding and oiliness and has the characteristics of peanut milk flavor.For solving the problems of the technologies described above, technical scheme of the present invention is: the material content ratio of described bean curd is: peanut 5%～15%, milk 5%～25%, emulsifying agent 0.05%～0.1%, water 30%～35%, starch 1.8%～2.5%, soybean 45%～55%.
The preparation for processing of peanut milk bean curd of the present invention, its step comprises:
A, that blanched groundnut kernel is added water-powered roller is broken, makes peanut emulsion;
B, in peanut emulsion, add emulsifying agent, and carry out homogeneous;
C, in the homogeneous peanut emulsion, add starch, under 90 ℃～110 ℃ temperature, heated 25～50 minutes;
D, with the soya bean defibrination, in the time of mashing off, add milk
E, the peanut emulsion after will heating charge into container, and sealing, soak 50～70 minutes in 70 ℃～100 ℃ hot water then;
F, after post bake, with being water-cooled to 10～28 ℃, promptly get peanut milk bean curd immediately;
G, pack according to different size and to get final product.
Major ingredient of the present invention: green soybean has the brain tonic of invigorating blood circulation, the foster spleen that is good for the stomach, moisturize detumescence, effects such as detoxifcation skin care etc.; Soybean have nourishing qi and blood, invigorating the spleen wide in, brain tonic skin moisten, profit effect such as gas under water; Black soybean has liver-benefiting eye-brightening, tonifying kidney and strengthening yang, the heat radiation effects such as detoxifcation of dispeling the wind, nourish blood.Peanut contains 11 kinds of necessary trace elements of human body: iron, zinc, copper, chromium, molybdenum, cobalt, selenium, nickel, vanadium, fluorine, iodine and four kinds of vitamin As, B, C, E.
The specific embodiment
Embodiment 1: soya bean is got 55%, and peanut gets 15%, and milk gets 5%, and starch gets 2.5%, and emulsifying agent gets 0.1%, and clear water, prepares according to following step:
A, that blanched groundnut kernel is added water-powered roller is broken, makes peanut emulsion;
B, in peanut emulsion, add emulsifying agent, and carry out homogeneous;
C, add starch in the homogeneous peanut emulsion, heating is 50 minutes under 110 ℃ temperature;
D, with the soya bean defibrination, in the time of mashing off, add milk;
E, the peanut emulsion after will heating charge into container, and sealing, soak 70 minutes in 100 ℃ hot water then;
F, after post bake, with being water-cooled to 28 ℃, promptly get peanut milk bean curd immediately;
G, pack according to different size and to get final product.
Embodiment 2: soya bean is got 45%, and peanut gets 15%, and milk gets 25%, and starch gets 2.5%, and emulsifying agent gets 0.1% and clear water, according to following step preparation:
A, that blanched groundnut kernel is added water-powered roller is broken, makes peanut emulsion;
B, in peanut emulsion, add emulsifying agent, and carry out homogeneous;
C, add starch in the homogeneous peanut emulsion, heating is 25 minutes under 90 ℃ temperature;
D, with the soya bean defibrination, in the time of mashing off, add milk;
E, the peanut emulsion after will heating charge into container, and sealing, soak 50 minutes in 70 ℃ hot water then;
F, after post bake, with being water-cooled to 28 ℃, promptly get peanut milk bean curd immediately;
G, pack according to different size and to get final product.
Embodiment 3: mung bean is got 55%, and peanut gets 15%, and milk gets 25%, and starch gets 2.5%, and emulsifying agent gets 0.1%, and clear water, prepares according to following step:
A, that blanched groundnut kernel is added water-powered roller is broken, makes peanut emulsion;
B, in peanut emulsion, add emulsifying agent, and carry out homogeneous;
C, add starch in the homogeneous peanut emulsion, heating is 30 minutes under 100 ℃ temperature;
D, with the soya bean defibrination, in the time of mashing off, add milk;
E, the peanut emulsion after will heating charge into container, and sealing, soak 60 minutes in 80 ℃ hot water then;
F, after post bake, with being water-cooled to 20 ℃, promptly get peanut milk bean curd immediately;
G, pack according to different size and to get final product.
Embodiment 4: soya bean, mung bean and black soya bean are got 55% altogether, and peanut gets 10%, and milk gets 25%, and starch gets 2.5%, and emulsifying agent gets 0.1%, and clear water, prepares according to following step:
A, that blanched groundnut kernel is added water-powered roller is broken, makes peanut emulsion;
B, in peanut emulsion, add emulsifying agent, and carry out homogeneous;
C, add starch in the homogeneous peanut emulsion, heating is 35 minutes under 100 ℃ temperature;
D, with the soya bean defibrination, in the time of mashing off, add milk;
E, the peanut emulsion after will heating charge into container, and sealing, soak 70 minutes in 90 ℃ hot water then;
F, after post bake, with being water-cooled to 10 ℃, promptly get peanut milk bean curd immediately;
G, pack according to different size and to get final product.
Major ingredient of the present invention can also be the soybean beyond in claims listed items, and every peanut milk bean curd of producing with said method all falls into protection scope of the present invention.
Claims (3)
1. a peanut milk bean curd is characterized in that, the material content ratio of described bean curd is: peanut 5%～15%, milk 5%～25%, emulsifying agent 0.05%～0.1%, water 30%～35%, starch 1.8%～2.5%, soybean 45%～55%.
2. the preparation method of peanut milk bean curd according to claim 1 is characterized in that: described preparation method is:
A, that blanched groundnut kernel is added water-powered roller is broken, makes peanut emulsion;
B, in peanut emulsion, add emulsifying agent, and carry out homogeneous;
C, in the homogeneous peanut emulsion, add starch, under 90 ℃～110 ℃ temperature, heated 25～50 minutes;
D, with the soya bean defibrination, in the time of mashing off, add milk
E, the peanut emulsion after will heating charge into container, and sealing, soak 50～70 minutes in 70 ℃～100 ℃ hot water then;
F, after post bake, with being water-cooled to 10～28 ℃, promptly get peanut milk bean curd immediately.
3. peanut milk bean curd according to claim 1 is characterized in that: described soybean includes but not limited to it is a kind of in green soybean, soya bean and the black soybean, also can be with above-mentioned various and other beans mixing manufactures.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100660942A CN101103790A (en) | 2007-08-03 | 2007-08-03 | Peanut milk bean curd and its preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100660942A CN101103790A (en) | 2007-08-03 | 2007-08-03 | Peanut milk bean curd and its preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101103790A true CN101103790A (en) | 2008-01-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100660942A Pending CN101103790A (en) | 2007-08-03 | 2007-08-03 | Peanut milk bean curd and its preparation process |
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| CN (1) | CN101103790A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875812A (en) * | 2014-04-02 | 2014-06-25 | 陈迎霞 | Spleen-strengthening and qi-tonifying anticancer dried milk cake and preparation method thereof |
| CN105010560A (en) * | 2015-08-14 | 2015-11-04 | 史占彪 | Milk-apple bean curd and making method thereof |
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
-
2007
- 2007-08-03 CN CNA2007100660942A patent/CN101103790A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875812A (en) * | 2014-04-02 | 2014-06-25 | 陈迎霞 | Spleen-strengthening and qi-tonifying anticancer dried milk cake and preparation method thereof |
| CN105010560A (en) * | 2015-08-14 | 2015-11-04 | 史占彪 | Milk-apple bean curd and making method thereof |
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| US11533927B2 (en) | 2016-03-14 | 2022-12-27 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080116 |