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Peanut fermented bean curd and production method thereof

A production method and peanut tofu technology, applied in the field of food processing, can solve unseen problems and achieve the effects of pure and fragrant taste, simple production process, delicate and fresh taste

Inactive Publication Date: 2018-05-08
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Up to now, there is no public record of producing a new type of peanut fermented bean curd using peanuts and soybeans as raw materials

Method used

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  • Peanut fermented bean curd and production method thereof
  • Peanut fermented bean curd and production method thereof
  • Peanut fermented bean curd and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1 Best Embodiment

[0041] Soak 100g of selected soybeans in completely submerged water for about 12 hours, soak 67g of peanuts in completely submerged water for about 6 hours, remove the soaked peanuts and soybeans, put them into a soybean milk machine for grinding, and add water during the grinding process Control the concentration of peanut soy milk to 1:5, filter the polished peanut soy milk through two layers of gauze at a temperature of about 50°C, and then cook the pulp to 95-98°C; naturally cool the peanut soy milk to 75°C, Slowly add the composite coagulant (1.68g of salt bittern and 0.84g of calcium carbonate) while stirring, the slurry is finished within 10min, keep warm and stand for 10-20min to get the peanut bean curd, crush the peanut bean curd with a spoon, and transfer Put it into a plastic mold box, squeeze out the excess yellow pulp water to obtain peanut tofu, and set aside.

[0042] (1) Scratch the peanut tofu, and the size of the block ...

Embodiment 2

[0048] Example 2 Comparison Test of Peanut Tofu Prepared by Different Peanut Additions

[0049] Soak 100g of selected soybeans in completely submerged water for about 12 hours, and the amount of peanuts added is 0; 20%; 40%; 60%; 80%, that is, 0g; 25g; 67g; Soak the peanuts in completely submerged water for about 6 hours, remove the soaked peanuts and soybeans, put them into a soymilk machine for grinding, add water to control the concentration of soymilk to 1:5 during the grinding process, and put the polished soymilk at 50 Filter through two layers of gauze at a temperature of about ℃, and then boil the pulp to 95-98℃; naturally cool the peanut soybean milk to 75℃, and slowly add a composite coagulant (1.68g of bittern and 0.84g of calcium carbonate) while stirring, The dispensing is completed within 10 minutes, keep warm and stand still for 10-20 minutes to obtain peanut tofu brain, crush the peanut tofu brain with a spoon, transfer it to a plastic mold box, squeeze out the...

Embodiment 3

[0055] Example 3 Comparison Test of Peanut Tofu Prepared by Different Coagulant Additions

[0056] Soak 100g of selected soybeans in completely submerged water for about 12 hours, soak 67g of peanuts in completely submerged water for about 6 hours, remove the soaked peanuts and soybeans, put them into a soybean milk machine for grinding, and add water during the grinding process Control the concentration of soymilk to 1:5, filter the polished soymilk through two layers of gauze at a temperature of about 50°C, and then boil the milk to 95-98°C; naturally cool the peanut soymilk to 75°C, slowly stir and add Composite coagulants of different qualities: 0.5%; 1.0%; 1.5%; 2.0%; 2.5%. That is to add the composite coagulant as follows: bittern 0.56g, calcium carbonate 0.28g; bittern 1.12g, calcium carbonate 0.56g; bittern 1.68g, calcium carbonate 0.84g; bittern 2.22g, calcium carbonate 1.11g; bittern 2.78g, calcium carbonate 1.39 g. The pulping is completed within 10 minutes, and t...

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Abstract

The present invention discloses peanut fermented bean curd and a production method thereof, and belongs to the technical field of food processing. Main production raw materials are as follows: soybeans, peanuts and a coagulant for preparing peanut bean curd, and mucor powder, wine and edible salt for pickling the peanut fermented bean curd; and wherein the coagulant consists of salt brine and calcium carbonate at a mass ratio of 2:1. Firstly, the peanuts and soybeans are soaked, the soaked peanuts and soybeans are ground into slurry, the slurry is filtered, the filtered slurry is cooked, the coagulant is added for coagulating, the coagulated material is put still, and the put still material is loaded into a mold box to squeeze out yellow slurry water to obtain peanut bean curd; and then the peanut bean curd is subjected to base scratching, and micro-organism suspension inoculating, pre-fermenting, mucor rubbing and pickling are conducted to obtain the peanut fermented bean curd. The technology is simple, the edible salt and an alcohol solution are used to conduct soaking and pickling, no preservatives and flavoring agents are added, and due to use of the peanut raw materials, the peanut fermented bean curd is delicate, delicious and tender in mouthfeel, and pure and delicately fragrant in taste, and has a unique aroma of the bean curd, a distinctive peanut flavor and rich nutrients.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a peanut fermented bean curd 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. Peanut is a high-protein oil crop with high nutritional value. Peanuts contain high-quality protein, high digestibility, and their effective utilization rate is as high as 98%, and include 8 kinds of amino acids necessary for human body. Peanut protein has a unique flavor quality, and its activity and functional properties are comparable to soybean protein. In addition, compared with soybean protein, peanut protein also has the advantages of easy digestion (digestion coefficient as high as 90%), less abdominal distension factor, and no beany smell. As people's awareness and req...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 于亚莉王祺赵艺吴琦高峰刘静波
Owner JILIN UNIV
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