The Studies On Gelled Products Of Peanut Protein

This research selected cold squeezed peanut meal as raw materials, and mainly studiedthe best process conditions to prepare peanut tofu by the single coagulant and the relationshipbetween the compound coagulant and peanut tofu and the best way to prepare peanut-soybeantofu. The experiment is first to determine the range of every factors by the single experimentand then obtained the best process conditions to prepare peanut tofu using single coagulantand the peanut-soybean tofu, at the same time, we got the influencing rule of tofu by usingdifferent ratio of compound coagulant.Based on the result of orthogonal experiment, we obtained the best conditions forpreparing tofu： for the calcium chloride： the concentration of soymilk were1：10, theadding coagulant temperature was90℃, the amount of CaCl₂was8mL, the coagulatedtemperature was80℃. And for brine, the concentration of soymilk was1：11, the addingcoagulant temperature was90℃, the amount of brine was11mL, the coagulated temperaturewas85℃.By the CaCl₂-MgSO₄for compound coagulant, the water retention and yield of peanuttofu was first increasing and then decreasing with the increase of using MgSO₄and CaCl₂;hardness, chewiness, gel strength, water retention and yield was reversed.For the brine-MgSO₄, with the increase of brine, the yield and water retention was bothfirst increased and then decrease, hardness and chewiness was reversed and the gel strengthwas increased. At the same time, with the increase of MgSO₄,hardness and chewiness wasfirst decreased and then increased and the gel strength was increased.For the CaCl₂-MgSO₄-lactone, concreting, the water retention, yield and the gel strengthwere decreased with the increase of lactones with the increase of the lactones and thedecreasing of MgSO₄. The hardness and chewiness was decreased with the decrease of CaCl₂.The effect of elasticity was small.The result suggested that the addition of soybean can improve the flavor of tofu and thequality. By the single experiment, the addition of soybean was best in30%and the productneither the beany favor nor affecting the flavor of peanut. We can obtained the best conditionsof peanut-soybean tofu by the orthogonal experiment： the amount of CaCl₂was11mL, theadding coagulant temperature was85℃, the coagulated temperature was85℃and thecoagulated time was35min.