Peanut tofu is processed using the gel properties of starch and agar. Due to the high fat content of peanuts, it is necessary to add emulsifier and homogenize the peanut tofu processing, which can not only play the role of emulsifying fat, but also inhibit the coagulation of peanut protein and prevent starch and agar. Separation. The peanut tofu has good storage stability, can be stored in the refrigerator for 15 days, and can be stored at 30 ° C for 2 to 5 days; and the flavor, color and taste are very good.
(1) Processing of peanut tofu with starch as gelling agent
1. 10 kg of peeled peanut kernels and 40 kg of water were crushed to obtain 38 kg of peanut milk.
2. 0.05% emulsifier (weight ratio, the same below) was added to peanut milk and homogenized under a pressure of 13.72 MPa.
3. 1.8% starch was added to the homogenized peanut milk and heated at a temperature of 94 to 98 ° C for 30 minutes.
4. The heated peanut milk was filled in a container, sealed, and then immersed in hot water at 80 to 90 ° C for 1 hour.
5. After the second heating, immediately cooled to 15 to 20 ° C with water to obtain peanut tofu.
(2) Processing of peanut tofu with agar as gelling agent
1. 10 kg of peeled raw peanut kernels were mixed with 500 g of roasted peanut kernels, and 40 kg of water was added for crushing, and 38 kg of peanut milk was obtained after separation.
2. 0.08% of the emulsifier was added to the peanut milk and homogenized under a pressure of 13.72 MPa.
3. 0.75% agar was added to the homogenized peanut milk, and heated at a temperature of 94 to 96 ° C for 30 minutes.
4. The heated peanut milk was filled in a container, sealed, and then immersed in hot water at 80 to 90 ° C for 1 hour.
5. After the second heating, immediately cooled to 15 to 20 ° C with water to obtain peanut tofu.
(3) Processing of peanut tofu with starch and agar as gelling agent
1. 10 kg of peeled raw peanut kernels were mixed with 500 g of roasted peanut kernels, and 40 kg of water was added for crushing, and 38 kg of peanut milk was obtained after separation.
2. 0.1% emulsifier was added to the peanut milk and homogenized at a pressure of 13.72 MPa.
3. 0.6% agar and 0.2% starch were added to the homogenized peanut milk and heated at a temperature of 94 to 96 ° C for 30 minutes.
4. The heated peanut milk was filled in a container, sealed, and then immersed in hot water at 80 to 90 ° C for 1 hour.
5. After the second heating, immediately cooled to 1.5 to 20 ° C with water to obtain peanut tofu.
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