CN110050840B - Peanut lactone bean curd and preparation method thereof - Google Patents
Peanut lactone bean curd and preparation method thereof Download PDFInfo
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- CN110050840B CN110050840B CN201910317246.4A CN201910317246A CN110050840B CN 110050840 B CN110050840 B CN 110050840B CN 201910317246 A CN201910317246 A CN 201910317246A CN 110050840 B CN110050840 B CN 110050840B
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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 invention provides a preparation method of peanut lactone tofu, which comprises the steps of preparing peanut pulp from peanut meal, carrying out 18-30MPa homogenization circulation, crosslinking, pulp boiling and coagulant addition on the peanut pulp in sequence, and then standing and forming. According to the invention, the peanut tofu which is white and fine in texture and tender and smooth in taste can be prepared without adding other colloids; the production yield is high, and the method is suitable for large-scale industrial production; the by-product obtained in the low-temperature peanut oil squeezing process is adopted as the raw material, so that the protein in the peanut meal is fully utilized, and the waste is changed into valuable. The peanut lactone tofu obtained by the method has the characteristics of good digestibility, low fat, high protein, rich nutrition, white and fine taste, smooth mouthfeel and the like.
Description
Technical Field
The invention relates to the field of food manufacturing, in particular to peanut lactone tofu and a preparation method thereof.
Background
Lactone bean curd, which is produced by using gluconic acid-delta-lactone as a coagulant. The traditional method for preparing the bean curd by using brine is changed, so that the protein loss can be reduced, the water retention rate of the bean curd is improved, and the yield is about 1 time higher than that of the bean curd prepared by the conventional method; the bean curd is tender, glossy, good in palatability, clean and sanitary.
The peanut meal obtained by the low-temperature oil preparation process has low protein denaturation degree, and the protein content can reach more than 45 percent, so the peanut meal is an oil protein resource with both nutrition and functions. Due to the compact structure, the stronger thermal stability and the poorer protein gel property of the peanut protein, the lactone bean curd prepared by taking the peanut as the raw material has difficulty. At present, no processing technology for preparing lactone bean curd by completely taking peanuts as raw materials exists. Therefore, the low-temperature peanut meal is used as the raw material, a commercially feasible peanut lactone bean curd processing technology is established, the diversified requirements of markets and consumers on bean curd products are favorably met, a new way is opened for the comprehensive utilization of low-temperature peanut cake meal resources and the enrichment of peanut product types, and the long-term development of the peanut processing industry is positively influenced. At present, the peanut lactone tofu with high production yield, commercial feasibility, whiteness, fineness and smooth mouthfeel and the preparation method thereof are urgently needed to be provided.
Disclosure of Invention
Aiming at the defects and shortcomings in the prior art, the invention aims to provide the peanut lactone bean curd and the preparation method thereof.
The technical scheme for realizing the aim of the invention is as follows: a method for preparing peanut lactone bean curd comprises the steps of taking peanut meal as a raw material, preparing peanut pulp from the peanut meal, carrying out 18-30MPa homogenization circulation, crosslinking, pulp boiling and coagulant addition on the peanut pulp in sequence, and standing and forming. In the existing peanut bean curd production technology, a high-temperature pressurizing technology is adopted for boiling, and the boiled peanut bean curd is in a gel state and cannot form a slurry state, so that the peanut lactone bean curd cannot be prepared by brewing lactone. However, the conventional soybean curd lactone tofu production technology is not used, and the peanut lactone tofu cannot be prepared without a homogeneous crosslinking technology. The preparation method of the optimized homogeneous crosslinking technology effectively overcomes the obstacles, and prepares the clean, white, fine and smooth peanut lactone tofu with smooth mouthfeel.
According to some preferred embodiments of the present invention, the oil content of the peanut meal is 18-22%, preferably 22%; and/or the moisture content of the peanut pulp is 88-95%, preferably 88.5%.
According to some preferred embodiments of the present invention, the temperature of the cooking is 100 ℃; the time for boiling the soybean milk is 20 min.
According to some preferred embodiments of the invention, the conditions for homogenization are 18-30MPa cycles 1-3 times, preferably 25MPa cycles 3 times.
According to some preferred embodiments of the present invention, the cross-linking agent used in the cross-linking step is glutamine transaminase and/or papain, preferably the glutamine transaminase and papain are compounded in a mass ratio of 1:2 to 2:1, preferably 2: 1; the addition amount of the cross-linking agent is 0.02-0.3 percent, preferably 0.1 percent, calculated by the mass part of the peanut meal.
According to some preferred embodiments of the invention, the time of crosslinking is 3 to 10min, preferably 5 min.
According to some preferred embodiments of the present invention, the coagulant is glucolactone and/or gypsum, preferably the glucolactone and the gypsum are compounded in a mass ratio of 1:3-3:1, preferably 3:1, and the addition amount is 2% by mass of the peanut pulp.
According to further preferred embodiments of the present invention, the method comprises the steps of:
1) extracting peanut meal: collecting peanut meal generated in the peanut oil pressing process for later use;
2) soaking: adding water into the peanut meal, and soaking for 1-2 h;
3) pulping: grinding the soaked peanut meal into peanut pulp by a pulping machine;
4) homogenizing: homogenizing and circulating the ground peanut pulp at 18-30MPa for 1-3 times;
5) and (3) crosslinking: adding a cross-linking agent into the homogenized peanut pulp for cross-linking;
6) boiling the pulp: placing the crosslinked peanut pulp in a pot for boiling;
7) adding a coagulant: the boiled peanut milk is poured into a container containing a coagulant;
8) molding: and (5) standing and forming.
The invention also aims to provide the peanut lactone bean curd prepared by the preparation method.
The method for preparing the peanut lactone bean curd has the beneficial effects that the peanut lactone bean curd with fine and smooth texture can be prepared without adding other colloids, and a specific homogenizing-crosslinking process is adopted, so that the structure of the protein is opened by homogenizing, more crosslinking enzyme binding sites are exposed, and the crosslinking effect of the crosslinking enzyme is further exerted to form a protein gel network. The invention optimizes the homogenizing pressure and times to provide specific requirements, and optimizes and compounds the cross-linking agent; the production yield is high, and the method is suitable for large-scale industrial production; the raw material adopts the by-product obtained in the low-temperature peanut oil squeezing process, so that the protein in the peanut meal is fully utilized, and the waste is changed into valuable. The peanut lactone bean curd obtained by the method has the characteristics of good digestibility, low fat, high protein, rich nutrition, white and fine taste and smooth mouthfeel.
Drawings
Fig. 1 is a flow chart of a process for preparing peanut lactone tofu provided by embodiment 1 of the present invention.
Detailed Description
The following examples further illustrate the present invention but are not to be construed as limiting the invention. Modifications or substitutions to methods, steps or conditions of the present invention may be made without departing from the spirit and scope of the invention.
Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials added in the examples are commercially conventional raw materials unless otherwise specified.
Example 1
Referring to the flow chart of fig. 1, the method disclosed by the invention is obtained by taking peanut meal left after oil pressing of peanuts as a raw material and performing the processes of soaking, grinding into thick liquid, homogenizing, biological treatment, boiling thick liquid, adding glucolactone and forming. The method comprises the following specific steps:
1. extracting peanut meal: collecting 1kg of peanut meal generated by peanuts in an oil pressing process for later use, and detecting that the oil content of the peanut meal is 22%.
2. Soaking: adding peanut meal into water with the mass ratio of 1:9, and soaking for 1 hour;
3. pulping: grinding the soaked peanuts into peanut pulp by a full-automatic pulping machine, wherein the water content of the peanut pulp is 88.5%;
4. homogenizing: homogenizing and circulating the peanut slurry for three times at 25 MPa;
5. and (3) crosslinking: adding 0.1% of glutamine transaminase and papain compound enzyme into the peanut pulp for crosslinking for 5min, and compounding according to the mass ratio of the glutamine transaminase to the papain of 2: 1;
6. boiling the pulp: placing the homogenized peanut pulp in a pot, and boiling the peanut pulp at the temperature of 100 ℃ for 20 min;
7. adding a coagulant: pouring the peanut pulp cooked at high temperature into a container of a compound coagulant of gluconolactone and gypsum, and compounding according to the mass ratio of the gluconolactone to the gypsum of 3:1, wherein the addition is 2.0%;
8. molding: and (5) standing and forming.
The peanut lactone tofu prepared by the embodiment is rich in nutrition, and has the characteristics of white and fine taste and smooth mouthfeel.
Example 2:
referring to the flow chart of fig. 1, the method disclosed by the invention is obtained by taking peanut meal left after oil pressing of peanuts as a raw material and performing the processes of soaking, grinding into thick liquid, homogenizing, biological treatment, boiling thick liquid, adding glucolactone and forming. The method comprises the following specific steps:
1. extracting peanut meal: collecting 1kg of peanut meal generated by peanuts in an oil pressing process for later use, and detecting that the oil content of the peanut meal is 22%.
2. Soaking: adding peanut meal into water with the mass ratio of 1:8, and soaking for 2 hours;
3. pulping: grinding the soaked peanuts into peanut pulp by a full-automatic pulping machine, wherein the water content of the peanut pulp is 85%;
4. homogenizing: homogenizing and circulating the peanut slurry for three times at 25 MPa;
5. and (3) crosslinking: adding 0.05% of glutamine transaminase and papain compound enzyme into the peanut pulp to perform crosslinking for 10min, and compounding according to the mass ratio of the glutamine transaminase to the papain of 2: 1;
6. boiling the soybean milk: placing the homogenized peanut pulp in a pot, and boiling the peanut pulp for 20min at the temperature of 100 ℃;
7. adding a coagulant: pouring the peanut pulp cooked at high temperature into a container of a glucolactone gypsum compound coagulant, wherein the addition amount is 2.0 percent, and the peanut pulp is compounded according to the mass ratio of the glucolactone to the gypsum of 3: 1;
8. molding: and (5) standing and forming.
The peanut lactone tofu prepared by the embodiment is rich in nutrition, and has the characteristics of white and fine taste and smooth mouthfeel.
Comparative example 1
The other conditions were the same as in example 1 except that there was no crosslinking process, and lactone curd could not be formed.
Comparative example 2
The other conditions are the same as those of the example 1, but no homogenization process exists, the formed lactone bean curd particles are obvious, water is analyzed out, a unified whole cannot be formed, and the flavor is poor.
Comparative example 3
The other conditions were the same as in example 1 except that papain alone was used as a crosslinking enzyme, the hardness of the lactone-containing tofu was low, and water was analyzed after the cleavage.
Comparative example 4
The other conditions were the same as in example 1 except that GDL alone was used for coagulation to give lactone curd having a low hardness and water was analyzed after cutting.
The results of evaluation of the peanut lactone bean curd provided in each of the above examples and comparative examples, which was eaten by 10 users, are shown in table 1:
table 1: evaluation results of peanut lactone tofu by eaters
The results in the table 1 show that the peanut lactone tofu prepared by the preparation process has good digestibility, rich nutrition, no additive, white and fine texture, smooth mouthfeel, high production yield and capability of meeting the requirements of eaters.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the technical principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (7)
1. A preparation method of peanut lactone tofu takes peanut meal as a raw material, and is characterized in that peanut pulp is prepared from the peanut meal, and then is subjected to homogenizing circulation, crosslinking, pulp boiling and coagulant addition in sequence, and then is subjected to standing and molding; the homogenization condition is 18-30MPa for 3 times of circulation; the cross-linking agent used in the cross-linking step is formed by compounding glutamine transaminase and papain according to a mass ratio of 2:1, the addition amount of the cross-linking agent is 0.02-0.3% of the mass of peanut meal, the coagulant is formed by compounding glucolactone and gypsum according to a mass ratio of 3:1, and the addition amount of the coagulant is 2% of the mass of peanut pulp.
2. The method of claim 1, wherein the peanut meal has an oil content of 18-22% and the peanut slurry has a water content of 88-95%.
3. The method of claim 1, wherein the temperature of the cooking is 100 ℃; the time for boiling the soybean milk is 20 min.
4. The method of claim 1, wherein the homogenizing conditions are 25MPa cycles for 3 times.
5. The method according to claim 1, wherein the crosslinking time is 3 to 10 min.
6. The method for preparing according to any one of claims 1 to 5, comprising the steps of:
1) extracting peanut meal: collecting peanut meal generated in the peanut oil pressing process for later use;
2) soaking: adding water into the peanut meal, and soaking for 1-2 h;
3) grinding: grinding the soaked peanut meal into peanut pulp by a pulping machine;
4) homogenizing: homogenizing and circulating the ground peanut pulp at 18-30MPa for 3 times;
5) and (3) crosslinking: adding a cross-linking agent into the homogenized peanut pulp for cross-linking;
6) boiling the soybean milk: placing the crosslinked peanut pulp in a pot for boiling;
7) adding a coagulant: pouring the boiled peanut milk into a container containing a coagulant;
8) molding: and (5) standing and forming.
7. A peanut lactone bean curd obtained by the method for producing a peanut lactone bean curd according to any one of claims 1 to 6.
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| CN201910317246.4A CN110050840B (en) | 2019-04-19 | 2019-04-19 | Peanut lactone bean curd and preparation method thereof |
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| CN110050840B true CN110050840B (en) | 2022-07-22 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN106879744B (en) * | 2016-12-28 | 2020-10-27 | 中国农业科学院农产品加工研究所 | Method for preparing peanut tofu by using peanut meal |
| CN107125328B (en) * | 2017-05-04 | 2020-09-01 | 中国农业科学院原子能利用研究所 | Preparation method of boiling-resistant peanut tofu |
| 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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