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A kind of technology of almond and tofu, which is applied in the field of preparation of almond tofu, can solve the problems of not many almonds, unfavorable development and utilization of almonds, etc., and achieve the effect of improving taste
Inactive Publication Date: 2016-04-06
JIMEI UNIV
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[0004] At present, there are not many reports on the active ingredients, pharmacological effects, health food and medicine of almonds, which are beneficial to the brain, intelligence, beauty, and anti-aging. Medicinal ingredients, in-depth research on the mechanism of action of alm...
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Embodiment 1
[0083] A preparation method of almond tofu, comprising the following steps:
[0084] Step 1. Selection and peeling:
[0085] Choose almonds with full granules and milky white flesh, and pick out moth-eaten and mildewed almonds; choose soybeans that are free from mildew, moth-eaten, and have high globulin content; put the selected almonds into boiling water, and the liquid Just immerse the almonds in the noodles, blanch them for 1 minute, quickly remove the almonds, cool them to room temperature with tap water, peel the skins by hand, and remove the kernels;
[0086] Step 2. Soaking:
[0087] Put peeled almonds into water 5 times higher than that of almonds, soak them at a soaking temperature of 30-60°C for 24 hours, and change the water every 4 hours during this period; remove the almonds and rinse them repeatedly with clean water; the ratio of soybeans to water is 1: 3. Soak at room temperature for 7-9 hours;
[0088] Step three, refining:
[0089] After washing the soake...
Embodiment 2
[0104] 2.1 Preparation of protein standard curve
[0105]
[0106] Depend on figure 1 It can be seen that the linear relationship between bovine albumin concentration and absorbance is good, and the regression equation x=(y-0.2087) / 0.4107 is obtained by fitting, and the correlation coefficient is 0.9951.
[0107] 2.2 Preparation of total sugar standard curve
[0108]
[0109] Depend on figure 2 It is known that the linear relationship between grape content concentration and absorbance is good, and the regression equation x=(y-0.0689) / 0.071 is obtained by fitting, and the correlation coefficient is 0.9991.
[0110] 2.3 Determination of water absorption of almonds at different soaking temperatures
[0111] Weigh almonds that have been soaked in water baths at 20°C, 30°C, 40°C, 50°C, and 60°C (almonds: water 1:5) and have absorbed the free water attached to the surface, and weigh them with a balance. The weight of soaked bitter almonds gives the following water absorpt...
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Abstract
The invention discloses a preparation method of almond bean curd. The preparation method comprises steps as follows: step one, selecting and peeling are performed; step two, materials are soaked; step three, the materials are ground into pulp: almonds and soybeans which are soaked well are washed for 1-2 times, a ratio of the almonds to the soybeans is 1:2-1:4, then the almonds and the beans are put into a grinder, water which is 3 times of the dry weight of the mixed material is added, the mixed material is filtered by 100-mesh filter cloth when ground into pulp, and a filtrate is the pulp; step four, filtering is performed: the pulp obtained through grinding is filtered by a 100-mesh nylon sieve and is cooled to the room temperature; step five, precooking is performed: the filtered pulp is heated to 90-95 DEG C and is subjected to heat preservation for 10 min; step six, cooling is performed; step seven: coagulation is performed: 0.15%-0.35% of delta-gluconolactone is added, a ratio of the pulp to water is 1:4-1:8, and the mixture is heated at the coagulation temperature of 80-90 DEG C for 30 min, and vibration is strictly prohibited. According to the preparation method of the almond bean curd, the bitter almonds and the soybeans are taken as main raw materials, d-glucono-delta-lactone is taken as a coagulator, and the almond bean curd with tender texture, smooth surface, pure bean fragrance flavor and special almond flavor is prepared.
Description
technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of almond tofu. Background technique [0002] Soybean is rich in high-quality protein, unsaturated fatty acids, calcium and B vitamins, and is an important source of high-quality protein in the diet of Chinese residents. The protein content of soybean is about 35%-40%. Except for methionine, the composition and ratio of other essential amino acids are similar to animal protein, and it is rich in lysine, which is lacking in cereal protein. It is an ideal natural food complementary to cereal protein. The fat content in soybeans is about 15%-20%, of which unsaturated fatty acids account for 85%, linoleic acid is as high as 50%, and the digestibility is high, and it also contains more phospholipids. The carbohydrate content in soybeans is about 25%-30%, half of which is dietary fiber, among which raffinose and stachyose are fermented by intestinal bacteria to produ...
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