Abstract: The commercial manufacturing technology of peanut tofu was investigated in this study with emphasis on the effects of Ca2+, LA, HA, carrageenan, monoglyceride and cooking temperature on the gel-forming and gel properties of peanut milk. The results of one-factor-at-a-time experiments showed that 0.05% and 0.1% calcium acetate combined with HA or carragheen had little effect on the gelation of peanut milk and its gel properties. However, the addition of 0.2%－0.3% LA had significant influence. The experimental results of orthogonal array design indicated that Ca2+ and HA/LA had significant influence on the gel strength, heat resistance and boiling shock resistance of peanut gels. The best gel quality was achieved when 0.1% Ca2+, 0.2% HA, 0.2% LA, 0.1% carrageenan, and 0.1% monoglyceride were present in peanut milk and cooked at 85 ℃ for 50 min. The commercial process for the production of peanut tofu was established: (1) high-quality peanut milk was emulsified and homogenized, followed by the addition of gelling agent; (2) Ca2+ was added into the mixture when it was heated to 85 ℃; and (3) the mixture was then cooled down, packaged and sealed, and sterilized at 100 ℃ after heating at 85 ℃ for 50 min. The finished product had a satisfied quality and texture profile with a shelf-life of 2 days.

Key words: peanut tofu, gelling agent, gel property, commercial manufacturing, technology