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A kind of method that utilizes peanut dregs to make peanut tofu

A technology of peanut tofu and peanut meal, which is applied in the food field, can solve the problems that peanut protein is not easy to form, and achieve the effects of improving bad flavor, reducing production cost, and low economic cost

Active Publication Date: 2020-10-27
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] Through the cross-linking modification of peanut protein and the optimization of the parameters of the cooking process of peanut tofu, the method significantly improves the cohesiveness of peanut protein, overcomes the defect that peanut protein is not easy to form, and finally realizes the process without adding other substances. The purpose of making high-quality peanut tofu

Method used

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  • A kind of method that utilizes peanut dregs to make peanut tofu
  • A kind of method that utilizes peanut dregs to make peanut tofu

Examples

Experimental program
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Effect test

Embodiment 1

[0041] A kind of method utilizing peanut dregs to make peanut bean curd, comprises the steps:

[0042] (1) Material selection: select the peanut meal produced by low-temperature pressing of peeled peanuts produced in the year with full grain weight, no mildew, and no impurities as raw material, and separate the peanut meal particles and wash them with water for 3 times;

[0043] (2) Soaking: add water at a ratio of 1:3 (material weight: water weight), and soak for 2 hours;

[0044] (3) beating: use a refiner to beat the soaked material, and the total water consumption for beating (including soaking water) is 8 times the dry weight of the material to obtain a peanut meal slurry;

[0045] (4) TG enzyme cross-linking: the peanut meal slurry is added with TG enzyme accounting for 0.05% of the total pulp weight of the peanut meal slurry under the stirring condition of 120r / min, and cross-linked at 40° C. for 3 hours;

[0046] (5) Cooking: transfer the cross-linked peanut meal slur...

Embodiment 2

[0049] A method for making peanut tofu using peanut meal, the specific operation steps are the same as in Example 1, the only difference is that in step (4), the weight of TG enzyme added is 0.1% of the total pulp weight of the peanut meal slurry, and cross-linked at 40°C 2h.

Embodiment 3

[0051] A method for making peanut tofu with peanut meal, the specific operation steps are the same as those in Example 1, the only difference being that in step (5), the cooking temperature is 115°C and the cooking time is 30 minutes.

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Abstract

The present invention relates to the field of food technology, in particular to a method for making peanut tofu by using peanut meal. The slurry is subjected to the step of steam pressure cooking. This method significantly improves the cohesiveness of peanut protein through the cross-linking modification of peanut protein and the optimization of the parameters of the cooking process of peanut tofu, and finally realizes the production of peanut tofu without adding other substances and without stewing. The purpose of high-quality peanut tofu is to produce peanut tofu with strong aroma, tofu-like texture, rich nutrition and excellent sensory quality.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for making peanut tofu by using peanut meal. Background technique [0002] Low-temperature pressed peanut meal is a by-product of low-temperature pressed peanuts, which has the characteristics of low protein denaturation and good color. However, due to the limitations of current technology development, the comprehensive utilization of low-temperature pressed peanut meal is low, and the waste of resources is serious. [0003] Using low-temperature pressed peanut meal as raw material to make peanut tofu not only solves the problem of waste of resources, but also produces peanut tofu that is more delicious, richer in nutrition, more unique in flavor, pure and tender, and has an excellent taste compared with ordinary soybean tofu. It not only retains the unique nutritional flavor of peanuts, but also has various characteristics of tofu, which is incomparable to traditional soy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 王强胡晖邓磊石爱民陈焱刘红芝郭亚龙刘丽
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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