CN103609723A - Purple nutrient health-protection tofu and preparation method thereof - Google Patents
Purple nutrient health-protection tofu and preparation method thereof Download PDFInfo
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- CN103609723A CN103609723A CN201310543560.7A CN201310543560A CN103609723A CN 103609723 A CN103609723 A CN 103609723A CN 201310543560 A CN201310543560 A CN 201310543560A CN 103609723 A CN103609723 A CN 103609723A
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Abstract
The invention discloses purple nutrient health-protection tofu and a preparation method thereof. The purple nutrient health-protection tofu is prepared from the raw materials such as soybeans, purple sweet potatoes, brown rice, pawpaws, cherries, waxberries, pumpkin flowers, sauropus spatulifolius beille, lophatherum gracile, folium eriobotryae, ardisia japonica, salviae miltiorrhizae and honey. The purple nutrient health-protection tofu has the beneficial effects that the tofu smells fragrant, tastes smooth and rich, stimulates the appetite, has the effects of nutrition and health protection and is beneficial to the health.
Description
Invention field
The present invention relates to food processing field, relate to or rather a kind of bean curd and preparation method thereof.
Background technology
Soybean is that protein content extremely enriches and very cheap food.But its circumstances are once once awkward, and the soybean of boiling is difficult to cause people's appetite, and can make ventosity.People need better soybean edible way, afterwards, with bittern, select soya-bean milk processed and have invented bean curd.The birth of bean curd has thoroughly changed the destiny of soybean.Bean curd, becomes and is more prone to the absorption of soybean protein and utilization by human body; The soft flexible individual character of bean curd leaves great space for the creativity to the Chinese that know how to cook, and therefore bean curd be also produced out the dish of a great variety, to adapt to different regions people's taste and hobby.All these, allow common soybean obtain distillation.Even to this day, historical ，Shen Shou China people, periphery various countries and the people of the world's of existing more than 2,100 year likes.Be developed so far, black soya bean, soya bean, white peas or beans, pea, peanut bean and mung bean etc., all can be used to make bean curd, and great variety of goods, of all shapes and colors, has unique flavor, and manufacture craft simple edible is feature easily.Bean curd high protein, low fat, tool is hypotensive, reducing blood lipid, the effect of norcholesterol.Be raw ripe all can, old children is all suitable, health care, the delicacy excellent product prolonging life.Bean curd is except having additional nutrients, help digest, orectic function, and grow also rather useful (calcium king--the tamarind in fruit that also has that has this function) to tooth, bone can increase the content of iron in blood in hematopoiesis function; Bean curd, containing cholesterol, is not the herbal cuisine delicacies of hypertension, high fat of blood, high-cholesterol disease and artery sclerosis, patients with coronary heart disease.Bean curd contains abundant phytoestrogen, and protect against osteoporosis is had to good effect.The function that suppresses in addition breast cancer, prostate cancer and leukemia, the steroid sterol in bean curd, stigmasterol, be all the active ingredient that presses down cancer.
Summary of the invention
The object of the invention is to be to provide a kind of purple nutrient health bean curd and preparation method thereof.
For addressing this problem, the technical solution used in the present invention is: purple nutrient health bean curd is comprised of the raw material of following weight portion: soybean 200-210, purple potato 60-65, brown rice 50-54, pawpaw 15-16, cherry 8-10, red bayberry 8-10, pumpkin flower 3-4, Long Liye 1-2, lophatherum gracile 2-3, loguat leaf 1-2, Japanese ardisia 1-2, red sage root 2-3, honey 4-5, glucolactone 4-5, health-care additive 4-5, water are appropriate.Wherein nutrition and health care additive is comprised of the raw material of following weight portion: moxibustion Radix Glycyrrhizae 20-25, moutan bark 1-2, Radix Astragali 10-12, spirulina 2-3, red vine leaves 3-4, fructus cannabis 2-3, Radix Codonopsis 1-2, fructus alpiniae oxyphyllae 1-2, Hance Brandisia Herb 5-6, barrenwort 1-2, coix seed oil 1-2, plumule thin rice gruel 10-12, water are appropriate.
Purple nutrient health bean curd preparation process of the present invention is carried out according to the following steps:
(1) purple potato is cleaned peeling, adds 5-6 times of water gaging with boiling 2-3 hour with brown rice, after cooling, together with soup polishing pulping, must expect a;
(2) pawpaw, cherry, red bayberry, pumpkin are squeezed the juice after spending and cleaning, and must expect b;
(3) Long Liye, lophatherum gracile, loguat leaf, the Japanese ardisia, the red sage root add 5-6 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material c;
(4) choose the soybean that the full nothing of high-quality is gone mouldy, after removal impurity, clean up, add 5-8 times of water gaging and soak 6-10 hour to the complete imbibition of soybean; Add 6-8 times of water and be polished into raw soya-bean milk, cross 100 mesh filter screens;
(5) material a, material b, material c, raw soya-bean milk are poured in pot and simmered in water, and constantly stir, after boiling, use big fire instead and continue to boil 4min-8min;
(6) ripe soya-bean milk is cooled to 70 ℃-80 ℃ after crossing 100 mesh filter screens, and adjusting pH is 6.5-7, pours honey, health-care additive, glucolactone solution into and stirs, and standing 25min-35min is to being solidified as jellied bean curd completely;
(7) jellied bean curd is poured into and in mould, suppressed 15min-20min;
(8) take out the bean curd of moulding, stripping and slicing packs.
In addition, the preparation method of nutrition and health care additive is: moxibustion Radix Glycyrrhizae, moutan bark, the Radix Astragali, spirulina, red vine leaves, fructus cannabis, Radix Codonopsis, fructus alpiniae oxyphyllae, Hance Brandisia Herb, barrenwort are added to suitable quantity of water and decoct 1-2 hour, filter to obtain leaching liquor; Other residual components is mixed with gained leaching liquor, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and obtains.
Beneficial effect of the present invention: the obtained bean curd fragrant odour of this product, mouthfeel is soft, taste is strong, promote appetite, has the effect of nutrition and health care, good for health.
The specific embodiment
Purple nutrient health bean curd, is comprised of the raw material of following weight portion (kg):
Soybean 200, purple potato 60, brown rice 50, pawpaw 15, cherry 10, red bayberry 10, pumpkin spend 4, Long Liye 2, lophatherum gracile 3, loguat leaf 2, the Japanese ardisia 2, the red sage root 3, honey 5, glucolactone 5, health-care additive 4-5, water are appropriate.
Wherein nutrition and health care additive is comprised of the raw material of following weight portion (kg): moxibustion Radix Glycyrrhizae 25, moutan bark 2, the Radix Astragali 12, spirulina 3, red vine leaves 3, fructus cannabis 2, Radix Codonopsis 2, fructus alpiniae oxyphyllae 1, Hance Brandisia Herb 6, barrenwort 2, coix seed oil 2, plumule thin rice gruel 12, water are appropriate.
Preparation method, comprises the steps:
(1) purple potato is cleaned peeling, adds 6 times of water gagings with boiling 3 hours with brown rice, after cooling, together with soup polishing pulping, must expect a;
(2) pawpaw, cherry, red bayberry, pumpkin are squeezed the juice after spending and cleaning, and must expect b;
(3) Long Liye, lophatherum gracile, loguat leaf, the Japanese ardisia, the red sage root add 6 times of water gagings decoctions 2 hours, filter to such an extent that leaching liquor is material c;
(4) choose the soybean that the full nothing of high-quality is gone mouldy, after removal impurity, clean up, add 8 times of water gagings and soak 10 hours to the complete imbibition of soybean; Add 8 times of water and be polished into raw soya-bean milk, cross 100 mesh filter screens;
(5) material a, material b, material c, raw soya-bean milk are poured in pot and simmered in water, and constantly stir, after boiling, use big fire instead and continue to boil 6min;
(6) ripe soya-bean milk is cooled to 80 ℃ after crossing 100 mesh filter screens, and regulating pH is 7, pours honey, health-care additive, glucolactone solution into and stirs, and standing 30min is to being solidified as jellied bean curd completely;
(7) jellied bean curd is poured into and in mould, suppressed 15min;
(8) take out the bean curd of moulding, stripping and slicing packs.
In addition, the preparation method of nutrition and health care additive is: moxibustion Radix Glycyrrhizae, moutan bark, the Radix Astragali, spirulina, red vine leaves, fructus cannabis, Radix Codonopsis, fructus alpiniae oxyphyllae, Hance Brandisia Herb, barrenwort are added to suitable quantity of water and decoct 2 hours, filter to obtain leaching liquor; Other residual components is mixed with gained leaching liquor, continue little fire and boil, stir 30 minutes, cooling, spraying is dried, and obtains.
Claims (3)
1. a purple nutrient health bean curd, it is characterized in that, by the raw material of following weight portion, formed: soybean 200-210, purple potato 60-65, brown rice 50-54, pawpaw 15-16, cherry 8-10, red bayberry 8-10, pumpkin flower 3-4, Long Liye 1-2, lophatherum gracile 2-3, loguat leaf 1-2, Japanese ardisia 1-2, red sage root 2-3, honey 4-5, glucolactone 4-5, health-care additive 4-5, water are appropriate.
2. according to the preparation method of the purple nutrient health bean curd described in claim l, it is characterized in that: comprise the steps:
(1) purple potato is cleaned peeling, adds 5-6 times of water gaging with boiling 2-3 hour with brown rice, after cooling, together with soup polishing pulping, must expect a;
(2) pawpaw, cherry, red bayberry, pumpkin are squeezed the juice after spending and cleaning, and must expect b;
(3) Long Liye, lophatherum gracile, loguat leaf, the Japanese ardisia, the red sage root add 5-6 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material c;
(4) choose the soybean that the full nothing of high-quality is gone mouldy, after removal impurity, clean up, add 5-8 times of water gaging and soak 6-10 hour to the complete imbibition of soybean; Add 6-8 times of water and be polished into raw soya-bean milk, cross 100 mesh filter screens;
(5) material a, material b, material c, raw soya-bean milk are poured in pot and simmered in water, and constantly stir, after boiling, use big fire instead and continue to boil 4min-8min;
(6) ripe soya-bean milk is cooled to 70 ℃-80 ℃ after crossing 100 mesh filter screens, and adjusting pH is 6.5-7, pours honey, health-care additive, glucolactone solution into and stirs, and standing 25min-35min is to being solidified as jellied bean curd completely;
(7) jellied bean curd is poured into and in mould, suppressed 15min-20min;
(8) take out the bean curd of moulding, stripping and slicing packs.
3. according to the nutrition and health care additive described in claim l, it is characterized in that, by the raw material of following weight portion, made: moxibustion Radix Glycyrrhizae 20-25, moutan bark 1-2, Radix Astragali 10-12, spirulina 2-3, red vine leaves 3-4, fructus cannabis 2-3, Radix Codonopsis 1-2, fructus alpiniae oxyphyllae 1-2, Hance Brandisia Herb 5-6, barrenwort 1-2, coix seed oil 1-2, plumule thin rice gruel 10-12, water are appropriate; Preparation method is: moxibustion Radix Glycyrrhizae, moutan bark, the Radix Astragali, spirulina, red vine leaves, fructus cannabis, Radix Codonopsis, fructus alpiniae oxyphyllae, Hance Brandisia Herb, barrenwort are added to suitable quantity of water and decoct 1-2 hour, filter to obtain leaching liquor; Other residual components is mixed with gained leaching liquor, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and obtains.
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Cited By (8)
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| CN104095252A (en) * | 2014-06-17 | 2014-10-15 | 马鞍山江心绿洲食品有限公司 | Cod protein panbroiled dried bean curd and preparation method thereof |
| CN104106653A (en) * | 2014-06-23 | 2014-10-22 | 马鞍山江心绿洲食品有限公司 | Honey jam dried bean curd and preparation method thereof |
| CN104106659A (en) * | 2014-06-23 | 2014-10-22 | 马鞍山江心绿洲食品有限公司 | Egg-fragrant sesame dried bean curd and preparation method thereof |
| CN104106656A (en) * | 2014-06-23 | 2014-10-22 | 马鞍山江心绿洲食品有限公司 | Spicy brown rice dried bean curd and preparation method thereof |
| CN104381466A (en) * | 2014-10-25 | 2015-03-04 | 合肥市凤落河豆制食品有限公司 | Cream purple potato bean curd |
| CN104938643A (en) * | 2015-06-23 | 2015-09-30 | 广西中瑞生物科技有限公司 | Purple Chinese yam bean curd and manufacturing method thereof |
| CN105794994A (en) * | 2016-04-06 | 2016-07-27 | 张保义 | Green bean curd capable of regulating blood sugar |
| CN114946963A (en) * | 2022-05-25 | 2022-08-30 | 天津科技大学 | Preparation method of purple sweet potato and almond lactone bean curd and prepared purple sweet potato and almond lactone bean curd |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095252A (en) * | 2014-06-17 | 2014-10-15 | 马鞍山江心绿洲食品有限公司 | Cod protein panbroiled dried bean curd and preparation method thereof |
| CN104106653A (en) * | 2014-06-23 | 2014-10-22 | 马鞍山江心绿洲食品有限公司 | Honey jam dried bean curd and preparation method thereof |
| CN104106659A (en) * | 2014-06-23 | 2014-10-22 | 马鞍山江心绿洲食品有限公司 | Egg-fragrant sesame dried bean curd and preparation method thereof |
| CN104106656A (en) * | 2014-06-23 | 2014-10-22 | 马鞍山江心绿洲食品有限公司 | Spicy brown rice dried bean curd and preparation method thereof |
| CN104381466A (en) * | 2014-10-25 | 2015-03-04 | 合肥市凤落河豆制食品有限公司 | Cream purple potato bean curd |
| CN104938643A (en) * | 2015-06-23 | 2015-09-30 | 广西中瑞生物科技有限公司 | Purple Chinese yam bean curd and manufacturing method thereof |
| CN104938643B (en) * | 2015-06-23 | 2018-12-14 | 东阳市聚冉电子科技有限公司 | Qarnet Chinese yam bean curd and preparation method thereof |
| CN105794994A (en) * | 2016-04-06 | 2016-07-27 | 张保义 | Green bean curd capable of regulating blood sugar |
| CN114946963A (en) * | 2022-05-25 | 2022-08-30 | 天津科技大学 | Preparation method of purple sweet potato and almond lactone bean curd and prepared purple sweet potato and almond lactone bean curd |
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