Peanut protein is easily digested and absorbed by the human body, and peanut tofu does not contain flatulence factors and beany flour. However, at present, there is no industrial preparation process of peanut tofu, whereas the quality of tofu prepared by different peanut varieties is quite different. This study established an industrial feasible production process of peanut tofu and optimized the key process that regulates its quality. Compared with the existing method, the production time is reduced by 53.80%, therefore the daily production output is increased by 183.33%. The chemical properties of 26 peanut varieties and the quality characteristics of tofu prepared from these 26 varieties were determined. The peanut varieties were classified based on the quality characteristics of tofu using the hierarchical cluster analysis (HCA) method, out of which 7 varieties were screened out which were suitable for preparing peanut tofu. An evaluation standard was founded based on peanut tofu qualities. Six chemical trait indexes were correlated with peanut tofu qualities (P<0.05). A logistic regressive model was developed to predict suitable peanut varieties and this prediction model was verified. This study may help broaden the peanut protein utilization, and provide guidance for breeding experts to select certain varieties for product specific cultivation of peanut.

花生蛋白很容易被人体消化吸收，花生豆腐不含肠胃气胀因子和豆be粉。但是，目前尚无花生豆腐的工业制备工艺，而不同花生品种制得的豆腐质量差异很大。该研究建立了花生豆腐的工业可行生产工艺，并优化了调节其质量的关键工艺。与现有方法相比，生产时间减少了53.80％，因此日产量增加了183.33％。测定了26个花生品种的化学特性以及由这26个品种制备的豆腐的品质特征。使用层次聚类分析（HCA）方法，根据豆腐的品质特征对花生品种进行分类，从中筛选出适合制备花生豆腐的7个品种。建立了基于花生豆腐品质的评价标准。六个化学性状指标与花生豆腐品质相关（P <0.05）。建立了逻辑回归模型来预测合适的花生品种，并验证了该预测模型。这项研究可能有助于拓宽花生蛋白的利用，并为育种专家选择特定品种的花生栽培提供指导。