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A kind of peanut lactone tofu and preparation method thereof

A technology of lactone tofu and peanuts, which is applied in the field of food manufacturing, can solve the problems of poor protein gelation and difficulty, and achieve the effects of good digestibility, high protein, rich nutrition, and high production yield

Active Publication Date: 2022-07-22
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

Due to the compact structure of peanut protein, strong thermal stability, and poor protein gelatinity, it is difficult to prepare lactone tofu from peanuts
At present, there is no processing technology for preparing lactone tofu from peanuts

Method used

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  • A kind of peanut lactone tofu and preparation method thereof
  • A kind of peanut lactone tofu and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] See the process figure 1 The method of the present invention uses the peanut meal remaining after the peanut is squeezed out of oil as the raw material, and is obtained through the processes of soaking, refining, homogenizing, biological treatment, boiling, adding glucolactone and molding. The specific steps are:

[0028] 1. Extraction of peanut meal: 1kg of peanut meal produced by the peanut in the process of oil extraction was collected and used, and the oil content of the peanut meal was 22%.

[0029] 2. Soaking: Soak peanut meal in 1:9 quality water for 1 hour;

[0030] 3. Refining: the soaked peanuts are ground into peanut pulp through an automatic refiner, and the water content of the peanut pulp is 88.5%;

[0031] 4. Homogenization: Homogenize peanut pulp at 25MPa for three times;

[0032] 5. Cross-linking: add 0.1% glutamine transaminase and papain compound enzyme to peanut pulp for cross-linking for 5 minutes, and compound according to the mass ratio of glut...

Embodiment 2

[0038] See the process figure 1 The method of the present invention uses the peanut meal remaining after the peanut is squeezed out of oil as the raw material, and is obtained through the processes of soaking, refining, homogenizing, biological treatment, boiling, adding glucolactone and molding. The specific steps are:

[0039] 1. Extraction of peanut meal: 1kg of peanut meal produced by the peanut in the process of oil extraction was collected and used, and the oil content of the peanut meal was 22%.

[0040] 2. Soaking: Soak peanut meal in 1:8 quality water for 2 hours;

[0041] 3. Refining: Grind the soaked peanuts into peanut pulp through an automatic refiner, and the water content of the peanut pulp is 85%;

[0042] 4. Homogenization: Homogenize peanut pulp at 25MPa for three times;

[0043] 5. Cross-linking: add 0.05% glutamine transaminase and papain complex enzyme to peanut pulp for cross-linking for 10min, and compound by glutamine transaminase and papain mass rat...

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Abstract

The invention provides a preparation method of peanut lactone tofu. After preparing peanut pulp from the peanut meal, the peanut pulp is subjected to 18-30MPa homogenization cycle, cross-linking, boiling and adding a coagulant in sequence, and then static set molding. The invention can prepare peanut tofu with white and delicate texture and tender taste without adding other colloids; the production yield is high, and is suitable for large-scale industrial production; the raw material adopts the by-product obtained in the process of low-temperature peanut oil extraction, and the peanut meal is fully utilized. protein, turning waste into treasure. The peanut lactone tofu obtained by the method has the characteristics of good digestibility, low fat and high protein, rich nutrition, whiteness and fineness, and smooth taste.

Description

technical field [0001] The invention relates to the field of food manufacturing, in particular to a peanut lactone tofu and a preparation method thereof. Background technique [0002] Lactone tofu, tofu produced with glucono-delta-lactone as a coagulant. The traditional method of making tofu with brine is changed, which can reduce the loss of protein and increase the water retention rate of tofu, which is nearly double the yield of the conventional method; and the tofu is tender, shiny, palatable, clean and hygienic. [0003] The peanut meal obtained by the low-temperature oil-making process has a low degree of protein denaturation, and the protein content can reach more than 45%. It is a kind of oil and protein resource with both nutrition and function. Due to the compact structure of peanut protein, strong thermal stability and poor protein gelation, it is difficult to prepare lactone tofu from peanuts. At present, there is no process for preparing lactone tofu from pean...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/45A23C20/02
CPCA23C20/025
Inventor 王强刘红芝陈炳宇胡晖石爱民刘丽郭芹
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI