CN103053703B - Method for producing macadimia nut tofu - Google Patents
Method for producing macadimia nut tofu Download PDFInfo
- Publication number
- CN103053703B CN103053703B CN201310018347.4A CN201310018347A CN103053703B CN 103053703 B CN103053703 B CN 103053703B CN 201310018347 A CN201310018347 A CN 201310018347A CN 103053703 B CN103053703 B CN 103053703B
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- China
- Prior art keywords
- soya
- queensland nut
- bean
- bran
- macadimia nut
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Abstract
The invention discloses a method for producing macadimia nut tofu, and relates to the technical field of food processing. The method uses soybeans, macadimia nut bran, gluconolactone and an edible antifoaming agent as raw materials to produce the tofu, and comprises the operation steps of adding water to the soybeans and soaking for 60 minutes, and adding water to the macadimia nut bran and soaking for 10 minutes; mixing the soaked soybeans with the soaked macadimia nut bran as the raw materials, pulping the raw materials in a pulping machine, and filtering and separating slag to obtain mixed soya-bean milk; pouring the mixed soya-bean milk into a pulp boiling container, and adding the edible antifoaming agent to de-foam when pulp is boiled to the temperature of 70-80 DEG C in a sealed manner; adding the gluconolactone and uniformly stirring when the boiled mixed soya-bean milk is cooled to the temperature of 75-90 DEG C; and solidifying by pouring the mixed soya-bean milk into a die, standing and cooling, sterilizing after squeezing and filtering, and packaging to produce the macadimia nut tofu. Compared with the prior art, the macadimia nut tofu processed by the invention is nutrient-rich, has double nutritional ingredients of macadimia nut and the soybeans, and is a necessary food in the daily life of people.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of process for making of the bean curd that is raw material with Queensland nut bran.
Background technology
The reputation that Queensland nut is usually enjoyed " king of dry fruit " claims, taste is fragrant and sweet good to eat, and nutritional labeling is extremely abundant.Queensland nut whole body is precious, and Queensland nut oil is a kind of natural salad oil, and the protein in kernel is altogether containing 17 seed amino acids, and oil content is up to 60～80%.Queensland nut bran after the kernel oil expression of Queensland nut is not only crisp, fragrant and pleasant to taste is also rich in a large amount of monounsaturated fatty acids, and it regulates the effect of blood fat also fine, can effectively reduce the generation of hypercholesterolemia and angiocardiopathy; It is a kind of natural nourishing health-care food.If can be that raw material is made bean curd with Queensland nut bran, increase a kind of health care cuisines can to people's daily dining table.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of Queensland nut bean curd, and this preparation method adds Queensland nut bran in the raw material of bean curd, and the bean curd of making is not only delicious, also has the exclusive taste of Queensland nut.
The technical scheme that technical solution problem of the present invention adopts is: the making side of this Queensland nut bean curd
Method, adopts the raw material of following weight proportion to make bean curd:
The weight ratio of soya bean and Queensland nut bran is 4:1;
Gluconic acid lactone is the 0.2-0.5% of soya bean and Queensland nut bran total amount;
Edible defoaming agent is the 0.3-0.4% of soya bean and Queensland nut bran total amount;
Its preparation method comprises the following steps:
A, by soybean with water soak 60 minutes, Queensland nut bran is soaked 10 minutes;
B, put into the fiberizer defibrination that adds water by soaked in the soya bean of above-mentioned raw materials ratio amount of calculation and Queensland nut bran, form after slurries, filter to obtain and mix soya-bean milk; The gross weight of soya bean and Queensland nut bran is 1:1 ~ 2 with the weight ratio of the water adding;
C, mixing soya-bean milk is poured in mashing off container, when sealing mashing off is heated to 70 DEG C-80 DEG C, add in above-mentioned raw materials ratio amount of calculation edible defoaming agent froth breaking, after boiling, insulation 2-3 minute;
D, when well-done mixing soya-bean milk is cooled to 75 DEG C-90 DEG C, add in above-mentioned raw materials ratio amount of calculation gluconic acid lactone, stir;
E, step D is obtained to slurry pour in mould and solidify, leave standstill coolingly, sterilizing after squeezing drainage, gets product.
Owing to having adopted technique scheme, compared with prior art, the beneficial effect having is in the present invention: nutritious, have the double nutrition composition of Queensland nut and soya bean concurrently, and be than indispensable food in people's daily life.
Detailed description of the invention
Make Queensland nut bean curd and adopt the following step:
The bean curd of making double centner, adopts following raw material: 80 kilograms of soya beans, Queensland nut bran 20,000
Gram, 0.5 kilogram of gluconic acid lactone, 0.4 kilogram of edible defoaming agent.Soya bean adds 400 kg water and soaks 60 minutes; Queensland nut bran adds double centner water soaking 10 minutes.Soaked soya bean and Queensland nut bran are mixed into after raw material, add the water of double centner to add defibrination in fiberizer, after isolated by filtration slag, obtain and mix soya-bean milk; Mixing soya-bean milk is poured in mashing off container, when sealing mashing off to 70 DEG C-80 DEG C, added the edible defoaming agent froth breaking of 0.4 kilogram, after slurry is boiled, then boil 2-3 minute.When well-done mixing soya-bean milk is cooled to 75 DEG C-90 DEG C, add the gluconic acid lactone of 0.5 kilogram, stir; Mixing soya-bean milk is poured in mould and solidified, standing cooling, sterilizing after squeezing drainage, packaging completes the making to Queensland nut bean curd.The bean curd yellow orange orange of producing with said method, smooth slipping, nutritious, have the double nutrition composition of Queensland nut and soya bean concurrently, be than indispensable food in people's daily life.
Claims (1)
1. a preparation method for Queensland nut bean curd, is characterized in that adopting the raw material of following weight proportion to make bean curd:
The weight ratio of soya bean and Queensland nut bran is 4:1;
Gluconic acid lactone is the 0.2-0.5% of soya bean and Queensland nut bran total amount;
Edible defoaming agent is the 0.3-0.4% of soya bean and Queensland nut bran total amount;
Its preparation method comprises the following steps:
A, by soybean with water soak 60 minutes, Queensland nut bran is soaked 10 minutes;
B, put into the fiberizer defibrination that adds water by soaked in the soya bean of above-mentioned raw materials ratio amount of calculation and Queensland nut bran, form after slurries, filter to obtain and mix soya-bean milk; The gross weight of soya bean and Queensland nut bran is 1:1 ~ 2 with the weight ratio of the water adding;
C, mixing soya-bean milk is poured in mashing off container, when sealing mashing off is heated to 70 DEG C-80 DEG C, add in above-mentioned raw materials ratio amount of calculation edible defoaming agent froth breaking, after boiling, insulation 2-3 minute;
D, when well-done mixing soya-bean milk is cooled to 75 DEG C-90 DEG C, add in above-mentioned raw materials ratio amount of calculation gluconic acid lactone, stir;
E, step D is obtained to slurry pour in mould and solidify, leave standstill coolingly, sterilizing after squeezing drainage, gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310018347.4A CN103053703B (en) | 2013-01-18 | 2013-01-18 | Method for producing macadimia nut tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310018347.4A CN103053703B (en) | 2013-01-18 | 2013-01-18 | Method for producing macadimia nut tofu |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103053703A CN103053703A (en) | 2013-04-24 |
| CN103053703B true CN103053703B (en) | 2014-06-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310018347.4A Expired - Fee Related CN103053703B (en) | 2013-01-18 | 2013-01-18 | Method for producing macadimia nut tofu |
Country Status (1)
| Country | Link |
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| CN (1) | CN103053703B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3041635B1 (en) | 2015-09-30 | 2019-01-25 | Arkema France | PROCESS FOR THE PRODUCTION OF MERCAPTANS BY ENZYMATIC HYDROGENOLYSIS OF DISULFIDE |
| FR3041658B1 (en) | 2015-09-30 | 2017-10-20 | Arkema France | PROCESS FOR PRODUCING L-METHIONINE |
| CN105724705A (en) * | 2016-04-07 | 2016-07-06 | 王永福 | Macadamia nut healthcare instant coffee |
Citations (8)
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| EP0271963B1 (en) * | 1986-12-19 | 1993-07-21 | The Procter & Gamble Company | Food compositions with superior blood cholesterol lowering properties |
| CN1183237A (en) * | 1996-11-21 | 1998-06-03 | 上海子杰实业有限公司 | Fruit or vegetable soybean curd and producing process thereof |
| CN1236568A (en) * | 1999-05-24 | 1999-12-01 | 李仲泉 | Technology for producing simulative bean curd with leftover after squeezing plant oil. |
| CN1615750A (en) * | 2003-11-15 | 2005-05-18 | 洪炎新 | Process for producing peanut bean curd |
| CN101253962A (en) * | 2008-03-29 | 2008-09-03 | 张嗣钊 | Gingkgo bean curd having moistening lung qi-benefitting beauty treatment health care efficacy |
| CN101731521A (en) * | 2008-11-25 | 2010-06-16 | 北京清大华研保健食品技术有限公司 | Composite nutrient bean curd and production 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 |
| CN102488022A (en) * | 2011-12-09 | 2012-06-13 | 中国人民解放军海军医学研究所 | Nutritional sea buckthorn and lactone bean curd and manufacturing method thereof |
-
2013
- 2013-01-18 CN CN201310018347.4A patent/CN103053703B/en not_active Expired - Fee Related
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0271963B1 (en) * | 1986-12-19 | 1993-07-21 | The Procter & Gamble Company | Food compositions with superior blood cholesterol lowering properties |
| CN1183237A (en) * | 1996-11-21 | 1998-06-03 | 上海子杰实业有限公司 | Fruit or vegetable soybean curd and producing process thereof |
| CN1236568A (en) * | 1999-05-24 | 1999-12-01 | 李仲泉 | Technology for producing simulative bean curd with leftover after squeezing plant oil. |
| CN1615750A (en) * | 2003-11-15 | 2005-05-18 | 洪炎新 | Process for producing peanut bean curd |
| CN101253962A (en) * | 2008-03-29 | 2008-09-03 | 张嗣钊 | Gingkgo bean curd having moistening lung qi-benefitting beauty treatment health care efficacy |
| CN101731521A (en) * | 2008-11-25 | 2010-06-16 | 北京清大华研保健食品技术有限公司 | Composite nutrient bean curd and production 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 |
| CN102488022A (en) * | 2011-12-09 | 2012-06-13 | 中国人民解放军海军医学研究所 | Nutritional sea buckthorn and lactone bean curd and manufacturing method thereof |
Non-Patent Citations (2)
| Title |
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| 吴育纯.葡萄糖酸内脂法制豆腐.《中国实用技术大全》.四川科学技术出版社,1993,第85-86页. * |
| 纪凤等.怎样用葡萄糖酸内脂代替石膏点豆腐.《大豆的加工与利用》.安徽科学技术出版社,1987,第30-31页. * |
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| CN103053703A (en) | 2013-04-24 |
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Effective date of registration: 20170221 Address after: CEN town Cenxi city Wuzhou city 543200 the Guangxi Zhuang Autonomous Region Yongan Street No. 212 Patentee after: CENGXI JINTE AUSTRALIA NUT DEVELOPMENT CENTER Address before: Next to the 543200 the Guangxi Zhuang Autonomous Region Cenxi city Wuzhou city town community Telecommunications Bureau Patentee before: CENXI XINCHANG NUTS DEVELOPMENT Co.,Ltd. |
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Effective date of registration: 20171107 Address after: CEN town Cenxi city Wuzhou city 543200 the Guangxi Zhuang Autonomous Region Yongan Street No. 212 Patentee after: Cenxi Tianhe agricultural science and Technology Development Co.,Ltd. Address before: No. 212 Yongan street, cen Town, Cenxi Patentee before: CENGXI JINTE AUSTRALIA NUT DEVELOPMENT CENTER |
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Granted publication date: 20140604 Termination date: 20220118 |