Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Peanut dried beancurd and production method thereof

A production method and technology of dried tofu, which is applied in the field of food processing, can solve problems such as no public records of dried tofu, and achieve the effects of considerable market prospects, simple production process, and strong taste

Inactive Publication Date: 2017-07-04
JILIN UNIV
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Up to now, there is no public record of preparing dry tofu from peanuts and soybeans

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Peanut dried beancurd and production method thereof
  • Peanut dried beancurd and production method thereof
  • Peanut dried beancurd and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1 is the best embodiment.

[0024] Soak 100g of soybeans and 25g of raw peanuts in 1000mL of water for 8 hours, and set aside; put 5g of peanuts into an oven, bake at 100°C for 3 minutes, and set aside; put soaked soybeans, raw peanuts, roasted peanuts, and 1100mL of water into a soybean milk machine for grinding and boiling. Pour the boiled soybean milk into the tofu bag and filter to obtain the peanut and soybean slurry; when the temperature of the peanut and soybean slurry is 80°C, add a composite coagulant prepared from 5.535g of brine, 16.605g of calcium carbonate, and 37.86ml of water while stirring, and keep warm Stand still to get the peanut and soybean brain; put the tofu wrapping cloth on the tray, sprinkle the crushed peanut and soybean brain on the tofu wrapping cloth evenly, the thickness of the peanut and soybean brain is 3-4mm, and add another layer of tofu wrapping cloth, just right Cover the top of the peanut and soybean brain that was splash...

Embodiment 2

[0027] Embodiment 2 adopts different technological conditions from Embodiment 1——different pressure water time comparison experiments.

[0028] Add 100g of soaked soybeans, 25g of raw peanuts and 5g of peanuts roasted at 100°C for 3 minutes, add 1100ml of water and boil with a soymilk machine, pour the boiled soymilk into a tofu bag and filter to obtain a peanut-soybean slurry, and wait until the temperature of the peanut-soybean slurry is 80 At ℃, while stirring, add a composite coagulant made of 5.535g brine, 16.605g calcium carbonate, and 37.86ml water, and keep it warm to obtain peanut soybean brain (if the temperature of the peanut soybean slurry is too low, you can use microwaves at a power of 900W to , heat the peanut and soybean slurry for 2 minutes to boiling, place it at room temperature and cool it to 80°C before adding the composite coagulant). Sprinkle the crushed peanuts and soybean brains evenly on the tofu wrapping cloth, cover the wrapping cloth, repeat the sp...

Embodiment 3

[0032] Embodiment 3 Comparison experiment of different water pressure strengths.

[0033] Add 100g of soaked soybeans, 25g of raw peanuts and 5g of peanuts roasted at 100°C for 3 minutes, add 1100ml of water and boil with a soymilk machine, pour the boiled soymilk into a tofu bag and filter to obtain a peanut-soybean slurry, and wait until the temperature of the peanut-soybean slurry is 80 ℃, while stirring, add a composite coagulant made of 5.535g of brine, 16.605g of calcium carbonate, and 37.86ml of water, and keep it warm to obtain peanut and soybean brain; evenly pour the crushed peanut and soybean brain on the tofu wrapping cloth , cover the bag cloth, repeat the cloth and cloth covering six times, then cover the cover plate, and use heavy objects to adjust the pressure of the peanut and soybean brain to 200kg / m for different components 2 、350kg / m 2 、500kg / m 2 、650kg / m 2 、800kg / m 2 、950kg / m 2 , stand still for 110min, remove the cover plate after the time is up, get...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a peanut dried beancurd and a production method thereof, which belong to the technical field of food processing. According to the invention, the peanut dried beancurd comprises the following raw materials in parts by mass: 76-140 parts of soybeans, 4-50 parts of raw peanuts, 1-10 parts of cooked peanut, 4.5-6.5 parts of bittern, 14-17 parts of calcium carbonate, and 630-1500 ml of water. The production method comprises the following steps: a) performing pulp refining on immersed soybeans and raw peanuts, cooked peanut and water, filtering the materials to obtain peanut soybean slurry; b) adding a composite coagulating agent in the peanut soybean slurry while stirring, insulating the material and standing the material to obtain the peanut soybean jelly; wherein the composite coagulating agent is obtained by adding water in bittern and calcium carbonate according to the mass of 1:3; and c) crushing the peanut soybean jelly, layering the material on a bean curd cloth, and finally standing the material to obtain the product. The production technology is simple, the product has better flakiness performance and good chewing performance, can be fired and braised, has special fragrance of peanut and soybean, and has considerable market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a dried peanut tofu and a production method thereof. Background technique [0002] Peanut (Arachishypogaea L.) is an economic crop widely planted in my country and the world, and the global peanut planting area is 25.102 million ha 2 , our country takes 4.631 million hm 2 ranked second. Peanuts, also known as "longevity fruit", are rich in fat, protein, multivitamins, calcium, zinc, and biologically active ingredients such as catechin and resveratrol, and have high nutritional and economic value. At present, my country's utilization of peanut kernels is mainly oil extraction, accounting for about 54.9%. The research results show that peanut kernels contain 24% to 36% protein, have a high protein content (second only to soybeans), contain a large amount of essential amino acids, and have high protein digestibility (digestibility coefficient up to 90%), which is easy to be...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 于亚莉澹台汇丰宋雪梅高峰刘静波
Owner JILIN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com