CN110050840A - One cultivates peanut inner ester bean curd and preparation method thereof - Google Patents
One cultivates peanut inner ester bean curd and preparation method thereof Download PDFInfo
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- CN110050840A CN110050840A CN201910317246.4A CN201910317246A CN110050840A CN 110050840 A CN110050840 A CN 110050840A CN 201910317246 A CN201910317246 A CN 201910317246A CN 110050840 A CN110050840 A CN 110050840A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The present invention provides a preparation method for cultivating peanut inner ester bean curd, after preparing peanut paste with the peanut meal, the peanut paste is successively carried out to 18-30MPa homogenisation cycle, crosslinking, mashing off and after coagulator is added, stands molding.The present invention, which is not required to be added other colloids, can prepare the pure white peanut bean curd fine and smooth, mouthfeel is soft of quality；Production yield is high, is suitble to large-scale industrial production；Raw material is taken full advantage of the protein in peanut meal, is turned waste into wealth using by-product obtained in low-temperature peanut oil extraction process.Thus the peanut inner ester bean curd digestibility that method obtains is good, low fat, high-protein nutrient are abundant, has the features such as pure white exquisiteness, taste lubrication.
Description
Technical field
The present invention relates to the fields of food manufacturing, and in particular to one cultivates peanut inner ester bean curd and preparation method thereof.
Background technique
Inner ester bean curd is the bean curd of coagulator production with glucono-δ-lactone.It changes traditional brine and orders bean curd
Production method, protein-loss can be reduced, and improve the water retention of bean curd, it is nearly 1 times higher than conventional method yield；And bean curd
Quality is delicate, glossy, and palatability is good, sanitation and hygiene.
The peanut meal that low temperature oil-producing technique obtains, albuminous degeneration degree is lower, and protein content is a kind of up to 45% or more
Have the oleosin resource of nutrition and function concurrently.Since peanut protein is compact-sized, thermal stability is stronger, protein gel compared with
Difference prepares inner ester bean curd as raw material using peanut and has difficulties.Still inner ester bean curd is not prepared as raw material using peanut completely at present to add
Work technique.Therefore, using low temperature peanut meal as raw material, a kind of peanut inner ester bean curd processing technology of commericially feasible is established, is not only had
It will be also low temperature peanut dregs comprehensive utilization of resources and rich conducive to market and consumer is met to the diversified demand of tofu product
Rich (Groundnut products) type opens up new way, generates positive influence to the long term growth of peanut processing industry.It is urgent to provide one at present
Kind production yield height, commericially feasible and pure white fine and smooth, peanut inner ester bean curd of taste lubrication and preparation method thereof.
Summary of the invention
It is in view of the deficiencies in the prior art and insufficient, the purpose of the present invention is to provide one cultivate peanut inner ester bean curd and
Preparation method.
The object of the invention technical solution a: preparation method for cultivating peanut inner ester bean curd is realized, using peanut meal as raw material, with institute
It states after peanut meal prepares peanut paste, the peanut paste is successively carried out to 18-30MPa homogenisation cycle, crosslinking, mashing off and is added solidifying
Gu after agent, standing molding.Mashing off is carried out using high-temperature pressurizing technology in existing peanut bean curd production technology, gel is presented after mashing off
Shape can not form pulpous state, therefore can not rush lactone and prepare peanut inner ester bean curd.And existing soya tofu inner ester bean curd is used to produce
Technology equally can not also prepare peanut inner ester bean curd without homogeneous crosslinking technology used in conjunction.After the present invention is using optimization
The preparation method of homogeneous crosslinking technology used in conjunction effectively overcomes these obstacles, has prepared pure white fine and smooth, taste lubrication peanut
Inner ester bean curd.
Some preferred embodiments according to the present invention, the peanut meal oil content be 18-22%, preferably 22%；With/
Or, the water content of the peanut paste be 88-95%, preferably 88.5%.
Some preferred embodiments according to the present invention, the temperature of the mashing off are 100 DEG C；The time of the mashing off is
20min。
Some preferred embodiments according to the present invention, the condition of the homogeneous are 18-30MPa circulation 1 time -3 times, preferably
It is 25MPa circulation 3 times.
Some preferred embodiments according to the present invention, crosslinking agent used in the cross-linking step are that glutamine turns ammonia
According to compounding, compounding is 1:2- in mass ratio for enzyme and/or papain, preferably glutamine transaminage and papain
2:1, preferably 2:1；The crosslinking agent additive amount is 0.02-0.3%, preferably 0.1% in terms of peanut meal mass fraction.
Some preferred embodiments according to the present invention, the time of the crosslinking are 3-10min, preferably 5min.
Some preferred embodiments according to the present invention, the coagulator are gluconolactone and/or gypsum, preferably Portugal
Grape sugar lactone is compounded with gypsum, and compounding is 1:3-3:1 in mass ratio, and preferably 3:1, additive amount is in terms of peanut paste mass fraction
2%.
Other preferred embodiments according to the present invention, comprising the following steps:
1) it extracts peanut meal: the peanut meal generated during peanut oil expression being collected stand-by；
2) it impregnates: water will be added in peanut meal, impregnate 1-2h；
3) peanut meal of immersion defibrination: is worn into peanut paste by fiberizer；
4) homogeneous: by peanut paste 18-30MPa homogenisation cycle 1 time -3 times of defibrination process；
5) it is crosslinked: being crosslinked crosslinking agent is added in the peanut paste of homogenization；
6) peanut paste after crosslinking mashing off: is placed in mashing off in pot；
7) coagulator is added: the peanut paste after mashing off is poured in the container containing coagulator；
8) it forms: standing molding.
Another object of the present invention is to provide peanut inner ester bean curds made from above-mentioned preparation method.
Beneficial effects of the present invention at least that, invent provided by peanut inner ester bean curd preparation method, do not need to be added
Other colloids can prepare the fine and smooth soft peanut bean curd of quality, the special process that the used homogeneous-crosslinking of the present invention is used in conjunction,
The structure that homogeneous opens protein exposes more crosslinking enzyme binding sites, further plays the crosslinked action shape of cross-linking enzyme
At protein gel network.It is proposed specific requirement is optimized to homogenization pressure and number in the present invention, carries out to crosslinking agent excellent
Change compounding；Production yield is high, is suitble to large-scale industrial production；Raw material is using by-product obtained in low-temperature peanut oil extraction process
Object takes full advantage of the protein in peanut meal, turns waste into wealth.Thus the peanut inner ester bean curd digestibility that method obtains is good, low
Fat, high-protein nutrient are abundant, have the characteristics of pure white exquisiteness, taste lubrication.
Detailed description of the invention
Fig. 1 is peanut inner ester bean curd fabrication processing figure provided by the embodiment of the present invention 1.
Specific embodiment
Following embodiment further illustrates the contents of the present invention, but should not be construed as limiting the invention.Without departing substantially from
In the case where spirit of that invention and essence, to modifications or substitutions made by the method for the present invention, step or condition, the present invention is belonged to
Range.
Unless otherwise specified, the conventional means that technological means used in embodiment is well known to those skilled in the art,
In embodiment, each raw material of addition is commercially available conventional raw material unless otherwise indicated.
Embodiment 1
For process referring to Fig. 1, method of the present invention is that remaining peanut meal has been raw material after having squeezed oil using peanut, is passed through
Immersion, defibrination, homogeneous, biological treatment, mashing off plus gluconolactone, molding process obtain.Specific steps are as follows:
1. extracting peanut meal: the peanut meal that peanut is generated to 1kg during oil expression is collected for use, is detected the peanut meal and is contained
Oil mass is 22%.
2. impregnating: the water that 1:9 mass is added in peanut meal is impregnated 1h；
3. defibrination: the peanut impregnated being worn into peanut paste by full-automatic fiberizer, the peanut paste water content is
88.5%；
4. homogeneous: three times by peanut paste 25MPa homogenisation cycle；
5. crosslinking: 0.1% glutamine transaminage is added in peanut paste and papain compound enzyme carries out crosslinking 5min,
It is compounded by glutamine transaminage with papain mass ratio for 2:1；
6. mashing off: the peanut paste after homogeneous being placed in mashing off in pot, adding mashing off temperature is 100 DEG C, mashing off time 20min；
7. coagulator is added: the peanut paste after thermophilic digestion is poured to the container of gluconolactone and gypsum compounding coagulator
It is interior, it is 3:1 compounding, additive amount 2.0% by the mass ratio of gluconolactone and gypsum；
8. molding: standing molding.
The peanut inner ester bean curd as made from the present embodiment is full of nutrition, has the characteristics of pure white exquisiteness, taste lubrication.
Embodiment 2:
For process referring to Fig. 1, method of the present invention is that remaining peanut meal has been raw material after having squeezed oil using peanut, is passed through
Immersion, defibrination, homogeneous, biological treatment, mashing off plus gluconolactone, molding process obtain.Specific steps are as follows:
1. extracting peanut meal: the peanut meal that peanut is generated to 1kg during oil expression is collected for use, is detected the peanut meal and is contained
Oil mass is 22%.
2. impregnating: the water that 1:8 mass is added in peanut meal is impregnated 2h；
3. defibrination: the peanut impregnated being worn into peanut paste by full-automatic fiberizer, the water content of peanut paste is 85%；
4. homogeneous: three times by peanut paste 25MPa homogenisation cycle；
5. crosslinking: 0.05% glutamine transaminage being added in peanut paste and is crosslinked with papain compound enzyme
10min is compounded by glutamine transaminage with papain mass ratio for 2:1；
6. mashing off: the peanut paste after homogeneous being placed in mashing off in pot, adding mashing off temperature is 100 DEG C, mashing off time 20min；
7. coagulator is added: the peanut paste after thermophilic digestion is poured to the container of gluconolactone gypsum compounding coagulator
Interior, additive amount 2.0% is 3:1 compounding by the mass ratio of gluconolactone and gypsum；
8. molding: standing molding.
The peanut inner ester bean curd as made from the present embodiment is full of nutrition, has the characteristics of pure white exquisiteness, taste lubrication.
Comparative example 1
Other conditions are same as Example 1, only without crosslinking process, can not form inner ester bean curd.
Comparative example 2
Other conditions are same as Example 1, and only without homogenization, formation inner ester bean curd particle is obvious, dehydration, nothing
Method forms unified entirety, has a poor flavour.
Comparative example 3
Other conditions are same as Example 1, and only cross-linking enzyme uses single papain, and it is inclined to form inner ester bean curd hardness
It is low, there is dehydration after incision.
Comparative example 4
Other conditions are same as Example 1, and only solidification uses single GDL, inner ester bean curd lower hardness formed, after incision
There is dehydration.
It asks 10 eaters to eat peanut inner ester bean curd provided by above-described embodiment, comparative example respectively respectively, and carries out
Evaluation, the results are shown in Table 1:
Table 1: evaluation result of the eater to peanut inner ester bean curd
In table 1 as the result is shown it can be seen from manufacture craft of the present invention production peanut inner ester bean curd not only digestibility
It is good it is full of nutrition be free of additive, the relatively white exquisiteness of quality, taste lubrication meets person sponging on an aristocrat's demand, and production yield is higher.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the technical principles of the invention, several improvements and modifications can also be made, these improvements and modifications
Also it should be regarded as protection scope of the present invention.
Claims (9)
1. the preparation method for inner ester bean curd of cultivating peanut, using peanut meal as raw material, which is characterized in that prepared with the peanut meal
After peanut paste, after the peanut paste successively to be carried out to 18-30MPa homogenisation cycle, crosslinking, mashing off and addition coagulator, be settled into
Type.
2. preparation method according to claim 1, which is characterized in that the peanut meal oil content is 18-22%, preferably
22%, the water content of the peanut paste is 88-95%, preferably 88.5%.
3. preparation method according to claim 1, which is characterized in that the temperature of the mashing off is 100 DEG C；The mashing off
Time is 20min.
4. preparation method according to claim 1, which is characterized in that the condition of the homogeneous be 18-30MPa recycle 1 time-
3 times, preferably 25MPa is recycled 3 times.
5. preparation method described in any one of -4 according to claim 1, which is characterized in that used in the cross-linking step
Crosslinking agent is glutamine transaminage and/or papain, and preferably glutamine transaminage and papain are according to multiple
Match, compounding is 1:2-2:1, preferably 2:1 in mass ratio；The crosslinking agent additive amount is the 0.02- in terms of peanut meal mass fraction
0.3%, preferably 0.1%.
6. preparation method according to claim 5, which is characterized in that the time of the crosslinking is 3-10min, preferably
5min。
7. preparation method according to claim 1, which is characterized in that the coagulator be gluconolactone and/or gypsum,
Preferably gluconolactone is compounded with gypsum, and compounding is 1:3-3:1 in mass ratio, and preferably 3:1, additive amount is with peanut paste matter
Measure number meter 2%.
8. preparation method described in any one of -7 according to claim 1, which comprises the following steps:
1) it extracts peanut meal: the peanut meal generated during peanut oil expression being collected stand-by；
2) it impregnates: water will be added in peanut meal, impregnate 1-2h；
3) peanut meal of immersion defibrination: is worn into peanut paste by fiberizer；
4) homogeneous: by peanut paste 18-30MPa homogenisation cycle 1 time -3 times of defibrination process；
5) it is crosslinked: being crosslinked crosslinking agent is added in the peanut paste of homogenization；
6) peanut paste after crosslinking mashing off: is placed in mashing off in pot；
7) coagulator is added: the peanut paste after mashing off is poured in the container containing coagulator；
8) it forms: standing molding.
9. peanut inner ester bean curd made from any preparation method in -8 according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910317246.4A CN110050840B (en) | 2019-04-19 | 2019-04-19 | Peanut lactone bean curd and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910317246.4A CN110050840B (en) | 2019-04-19 | 2019-04-19 | Peanut lactone bean curd and preparation method thereof |
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| Publication Number | Publication Date |
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| CN110050840A true CN110050840A (en) | 2019-07-26 |
| CN110050840B CN110050840B (en) | 2022-07-22 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080134A (en) * | 1993-05-07 | 1994-01-05 | 谢卫国 | Peanut bean curd and preparation method thereof |
| CN101690524A (en) * | 2009-10-12 | 2010-04-07 | 华东师范大学 | Preparation method for novel bean curd and frozen bean curd |
| CN106879744A (en) * | 2016-12-28 | 2017-06-23 | 中国农业科学院原子能利用研究所 | A kind of method that utilization peanut meal makes peanut bean curd |
| CN107125328A (en) * | 2017-05-04 | 2017-09-05 | 中国农业科学院原子能利用研究所 | A kind of preparation method of resistant to cook peanut bean curd |
| 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 |
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2019
- 2019-04-19 CN CN201910317246.4A patent/CN110050840B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080134A (en) * | 1993-05-07 | 1994-01-05 | 谢卫国 | Peanut bean curd and preparation method thereof |
| CN101690524A (en) * | 2009-10-12 | 2010-04-07 | 华东师范大学 | Preparation method for novel bean curd and frozen bean curd |
| CN106879744A (en) * | 2016-12-28 | 2017-06-23 | 中国农业科学院原子能利用研究所 | A kind of method that utilization peanut meal makes peanut bean curd |
| CN107125328A (en) * | 2017-05-04 | 2017-09-05 | 中国农业科学院原子能利用研究所 | A kind of preparation method of resistant to cook peanut bean curd |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 何轩辉: "超高压对花生分离蛋白凝胶特性的影响及其机理研究", 《中国优秀博硕士学位论文全文数据库(博士)工程科技Ⅰ辑》 * |
| 齐美园等: "花生豆腐的生产工艺及其质构特性研究", 《农产品加工》 * |
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