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A kind of preparation method of nut tofu

A technology of nut tofu and nuts, which is applied in the field of preparation of nut tofu, which can solve the problems of difficulty in crushing, easy oxidation of nuts, and difficulty in product solidification and molding, and achieve the effects of avoiding difficulty in dissolving, delicate taste, and avoiding oxidation of nut fat

Active Publication Date: 2022-05-06
NANCHANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the problems in the above-mentioned prior art, the present invention provides a method for preparing nut tofu, which solves the problems of difficulty in pulverizing the whole component product, easy oxidation of nuts in the process of refining pulp, and difficulty in solidification and molding of the product. Dregs, retaining all the nutrients of soybeans and nuts

Method used

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  • A kind of preparation method of nut tofu
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  • A kind of preparation method of nut tofu

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preparation example Construction

[0049] Specifically, the preparation method of nut tofu, its step comprises:

[0050] (1) Pretreatment: select nuts and soybeans;

[0051] (2) Drying treatment of nuts: select the nuts pretreated in step (1), and perform drying and frying treatment;

[0052] (3) Nut pulping treatment: select the dried nuts in step (2), add an emulsifier and mix them, and then perform pulping treatment to obtain nut pulp;

[0053] (4) Soybean refining treatment: select the soybeans after the pretreatment in step (1), add water and mix them, first carry out rough grinding, and then carry out fine grinding to obtain whole soybean milk;

[0054] (5) Cooking treatment: the nut pulp prepared in step (3) is mixed with the whole soybean milk prepared in step (4), and then transferred to a cooking machine for processing to obtain a boiled slurry;

[0055] (6) Cooling treatment: select the boiled slurry prepared in step (5) to cool, and add a compound coagulant for stirring to obtain a slurry;

[005...

Embodiment 1

[0076] Such as figure 1 As shown, taking almond tofu as an example, its preparation method is as follows:

[0077] (1) Select almonds with good quality, weigh 20kg, add 100g monoglyceride citrate, and grind with a high-energy density pin-type medium mill to obtain almond pulp less than 20um;

[0078] (2) Select 6 kg of soybeans with good quality, add 35 kg of tap water, add a two-stage high-speed cutting type pulverizer for rough grinding, and then use a high-pressure jet mill with a flow path greater than 400 μm to finely grind, and the pressure is set to 120Mpa to obtain whole beans with a particle size of less than 30um soy milk;

[0079] (3) Mix the almond milk prepared in step (1) with the whole bean soymilk prepared in step (2), pour the mixture into a pulp cooker, and boil for 8 minutes;

[0080] (4) Configure 300mL compound coagulant (mass percentage) according to the following formula: polyglycerol polyricinoleic acid 1.0%, MgCl 2 : 24%; TG enzyme 8%; pectinase 7%;...

Embodiment 2

[0084] Such as figure 2 As shown, taking pine nut tofu as an example, its preparation method is as follows:

[0085] (1) Select pine nuts with good quality and shell them, weigh 20kg, add 80g monoglyceride citrate, and grind them with a high-energy density pin-type medium mill to obtain pine nut pulp less than 20um;

[0086] (2) Select 6 kg of soybeans with good quality, add 40 kg of tap water, add a two-stage high-speed cutting type pulverizer for coarse grinding, and then use a high-pressure jet mill with a flow path greater than 400 μm to finely grind, and the pressure is set to 120Mpa to obtain whole beans with a particle size of less than 30um soy milk;

[0087] (3) Mix the pine nut pulp prepared in step (1) with the whole bean soymilk prepared in step (2), pour the mixture into a pulp cooker, and boil for 8 minutes;

[0088] (4) Configure 350mL compound coagulant (mass percentage) according to the following formula: polyglycerol polyricinoleic acid 1.0%, MgCl 2 : 20%...

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Abstract

The invention discloses a method for preparing nut tofu, which belongs to the technical field of food processing. It includes the following steps: (1) pretreatment; (2) nut drying treatment: selecting the pretreated nuts for drying and frying treatment; (3) nut refining treatment: adding an emulsifier and mixing, then performing a refining treatment, Nut pulp is obtained; (4) Soybean refining treatment: select pretreated soybeans, add water and mix them, and then refine them to obtain whole soybean milk; (5) Boiling treatment: select nut pulp and whole soybean milk for mixing (6) cooling treatment: cooling and adding a compound coagulant to obtain a slurry; (7) finished product production: select the slurry after the cooling treatment, pour it into a bean curd mold to solidify, leave it to cool, That is tofu with nuts. The method of the invention solves the problems of difficult crushing of whole-component products, easy oxidation of nuts in the refining process, and difficulty of product solidification and molding.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing nut tofu. Background technique [0002] Tofu, as a traditional food in my country, has a history of more than 2,000 years. Traditional tofu processing generally consists of processes such as soaking, refining, filtering, boiling and coagulating. Such a processing process will discharge many by-products, such as bean dregs and whey liquid. On the one hand, nutrients such as water-insoluble protein and dietary fiber in soybeans will be lost with the discharge of bean dregs, reducing the nutrition of tofu. Pollution to the environment is not conducive to the clean production of enterprises. Therefore, the development of whole bean tofu is a research hotspot in the soybean industry. [0003] At present, there have been many studies on whole bean tofu. Chinese patent CN105580911A discloses a process for making whole bean dregs-free tofu. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/45
CPCA23C20/025
Inventor 陈军刘成梅刘伟戴涛涛梁瑞红李俶罗舜菁
Owner NANCHANG UNIV
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