CN107197950A - A kind of preparation method of red bayberry bean curd - Google Patents
A kind of preparation method of red bayberry bean curd Download PDFInfo
- Publication number
- CN107197950A CN107197950A CN201710392627.XA CN201710392627A CN107197950A CN 107197950 A CN107197950 A CN 107197950A CN 201710392627 A CN201710392627 A CN 201710392627A CN 107197950 A CN107197950 A CN 107197950A
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- China
- Prior art keywords
- agar
- milk
- red bayberry
- bean curd
- almond
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of preparation method of red bayberry bean curd, comprise the following steps：Red bayberry processing, agar processing, milk processing, almond powder processing, red bayberry bean curd processed, obtained red bayberry bean curd, natural green, color and luster are pleasant in pale red, genuineness, delicate fragrance, the Different Nutrition composition in agar, milk, almond and red bayberry is set to obtain reasonable combination and reinforcing while evoking people's appetite again, long-term consumption reaches effect of building up resistance to improve benefiting on body-care.
Description
Technical field
It is to be related to a kind of preparation method of red bayberry bean curd specifically the present invention relates to field of food.
Background technology
Bean curd is the traditional food of China, because the content of the nutritions such as its vegetable protein, lecithin is high, it is easy to by people
Body is absorbed, delicious flavour, cheap, very popular always.But it is required in conventional soybean curd production process
Add traditional coagulator such as bittern, gypsum or gluconic acid lactone.According to information, bittern, gypsum and gluconic acid lactone contain
There are substantial amounts of chemical composition and mineral matter, the Normal juice that thus to synthetics is brought into bean curd, can have not only broken up bean curd is former
Taste, excessive eat can also cause harm to health, and existing tofu raw material is beans, and nutrition is single, improve
Human nutrition situation, adjust human physiological functions production weighing apparatus, improve body immunity, anti-aging, be of illnesses and fitness in terms of it is bright
It is inadequate.
Red bayberry is a kind of characteristic fruit of China, bright in colour, sour-sweet succulence, it is with rich flavor, have better nutritivity and health care
Value, is the fragrant plant of medicine-food two-purpose.Red bayberry contains abundant organic acid, polyphenol, flavones, vitamin C, citric acid, amino
Acid, phosphorus, iron, magnesium, calcium, triterpenoid isoreactivity composition, with removing free radical, anticancer change, antiviral, anti-oxidant, lipid-loweringing
Lose weight, relieving summer heat solves many effects such as greasy, cough-relieving of promoting the production of body fluid, diuresis defaecation, toxin-expelling and face nourishing, there is the reputation of " agate in fruit ".It is often edible
Expansible artery, improvement blood circulation, enhancing body immunity, the effect for play anti-aging, being of illnesses and fitness.Therefore, in beans
The effective ingredient of red bayberry is added in corruption, red bayberry bean curd is fabricated to, modern's craving fresh natural, green and healthy, nutrition has been catered to
The diet consumption demand of health care.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of preparation method of red bayberry bean curd, obtained poplar
Plum bean curd, natural green, color and luster are pleasant in pale red, genuineness, delicate fragrance, make agar, ox while evoking people's appetite again
Different Nutrition composition in milk, almond and red bayberry obtains reasonable combination and reinforcing, is eaten for a long time to improve helping on body-care
Benefit, reaches effect of building up resistance.
To achieve the above object, the present invention is achieved by the following technical solutions：A kind of preparation method of red bayberry bean curd,
Comprise the following steps：（1）Red bayberry is handled：New arbutus is taken, stoning is squeezed the juice, after filtering, rock sugar is added into cranberry juice, small fire is endured
Boil to rock sugar and melt, the weight ratio of the rock sugar and cranberry juice is 1：（8-10）；（2）Agar processing：Agar is put into normal temperature clear
Soaked 2-4 hours in water, the weight ratio of the agar and water is 1:（50-70）, the water after agar and immersion is put into pot together
Middle infusion, endures to agar and is completely dissolved；（3）Milk processing：Fresh milk is taken, appropriate white sugar is put into after boiling, does not stop stirring extremely
White sugar is completely dissolved, and in the agar that the milk being stirred is poured into dissolving, is stirred；The ratio of the milk and white sugar is
（8-10）:1；（4）Almond powder processing：Almond powder is put into water and is diluted to almond milk, in the agar milk for pouring into warm, stirring
Uniformly, the part by weight of the almond powder and water is 1:（1-3）；（5）Red bayberry bean curd processed：Treat almond milk agar mixeding liquid temperature
40-42 DEG C is dropped to, red bayberry syrup is added, after temperature recovers normal temperature, refrigerator cold-storage is put into 1-2 hours, you can.
Compared with prior art, the present invention has the advantages that：The red bayberry bean curd that this method is obtained, natural green,
Color and luster is pleasant in pale red, genuineness, delicate fragrance, makes again in agar, milk, almond and red bayberry while evoking people's appetite
Different Nutrition composition obtains reasonable combination and reinforcing, is eaten for a long time to improve benefiting on body-care, reaches and build up resistance
Effect.Treat that almond milk agar mixeding liquid temperature drops to 40-42 DEG C, the albumen in acidic materials and milk that can be in red bayberry syrup
Matter can form block coagulation under high temperature action.
Embodiment
The present invention is described in further detail below in conjunction with embodiment, but not limited the scope of the invention
And application：
Embodiment 1
A kind of preparation method of red bayberry bean curd, comprises the following steps：（1）Red bayberry is handled：New arbutus is taken, stoning is squeezed the juice, filtered
Afterwards, toward rock sugar is added in cranberry juice, small fire infusion to rock sugar is melted, and the weight ratio of the rock sugar and cranberry juice is 1： 8；（2）Fine jade
Fat processing：Agar is put into normal temperature clear water and soaked 2 hours, the weight ratio of the agar and water is 1:50, by agar and immersion
Water afterwards is put into infusion in pot together, endures to agar and is completely dissolved；（3）Milk processing：Fresh milk is taken, is put into after boiling appropriate
White sugar, does not stop stirring and is completely dissolved to white sugar, in the agar that the milk being stirred is poured into dissolving, stirred；The milk
Ratio with white sugar is 8:1；（4）Almond powder processing：Almond powder is put into water and is diluted to almond milk, the agar ox of warm is poured into
In milk, stir, the part by weight of the almond powder and water is 1:1；（5）Red bayberry bean curd processed：Treat that almond milk agar is mixed
Liquid temperature degree drops to 40 DEG C, adds red bayberry syrup, after temperature recovers normal temperature, is put into refrigerator cold-storage 1 hour, you can.
Embodiment 2
A kind of preparation method of red bayberry bean curd, comprises the following steps：（1）Red bayberry is handled：New arbutus is taken, stoning is squeezed the juice, filtered
Afterwards, toward rock sugar is added in cranberry juice, small fire infusion to rock sugar is melted, and the weight ratio of the rock sugar and cranberry juice is 1：10；（2）Fine jade
Fat processing：Agar is put into normal temperature clear water and soaked 4 hours, the weight ratio of the agar and water is 1:70, by agar and immersion
Water afterwards is put into infusion in pot together, endures to agar and is completely dissolved；（3）Milk processing：Fresh milk is taken, is put into after boiling appropriate
White sugar, does not stop stirring and is completely dissolved to white sugar, in the agar that the milk being stirred is poured into dissolving, stirred；The milk
Ratio with white sugar is 10:1；（4）Almond powder processing：Almond powder is put into water and is diluted to almond milk, the agar of warm is poured into
In milk, stir, the part by weight of the almond powder and water is 1:3；（5）Red bayberry bean curd processed：Treat that almond milk agar is mixed
Close liquid temperature degree and drop to 42 DEG C, add red bayberry syrup, after temperature recovers normal temperature, be put into refrigerator cold-storage 2 hours, you can.
Embodiment 3
A kind of preparation method of red bayberry bean curd, comprises the following steps：（1）Red bayberry is handled：New arbutus is taken, stoning is squeezed the juice, filtered
Afterwards, toward rock sugar is added in cranberry juice, small fire infusion to rock sugar is melted, and the weight ratio of the rock sugar and cranberry juice is 1：9；（2）Fine jade
Fat processing：Agar is put into normal temperature clear water and soaked 3 hours, the weight ratio of the agar and water is 1:60, by agar and immersion
Water afterwards is put into infusion in pot together, endures to agar and is completely dissolved；（3）Milk processing：Fresh milk is taken, is put into after boiling appropriate
White sugar, does not stop stirring and is completely dissolved to white sugar, in the agar that the milk being stirred is poured into dissolving, stirred；The milk
Ratio with white sugar is 9:1；（4）Almond powder processing：Almond powder is put into water and is diluted to almond milk, the agar ox of warm is poured into
In milk, stir, the part by weight of the almond powder and water is 1:2；（5）Red bayberry bean curd processed：Treat that almond milk agar is mixed
Liquid temperature degree drops to 41 DEG C, adds red bayberry syrup, after temperature recovers normal temperature, is put into refrigerator cold-storage 1-2 hours, you can.
The present invention is using agar, milk, almond and red bayberry as raw material, and agar can absorb moisture in enteron aisle, make intestinal contents
Expansion, increases stool amount, stimulates intestinal wall, helps improve constipation.Milk is the best source of human calcium, and calcium phosphorus ration is very
Suitably, beneficial to the absorption of calcium, almond is rich in protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin
And the nutritional ingredient such as calcium, phosphorus, iron.Red bayberry bean curd make it that the Different Nutrition composition in agar, milk, almond and red bayberry is closed
Reason combination and reinforcing, are eaten for a long time to improve benefiting on body-care, reach effect of building up resistance.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to assert
The specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
Some equivalent substitutes or obvious modification are made on the premise of not departing from present inventive concept, and performance or purposes are identical, all should
It is considered as belonging to the scope of patent protection that the present invention is determined by the claims submitted.
Claims (1)
1. a kind of preparation method of red bayberry bean curd, it is characterised in that comprise the following steps：（1）Red bayberry is handled：New arbutus is taken,
Stoning is squeezed the juice, after filtering, and rock sugar is added into cranberry juice, and small fire infusion to rock sugar is melted, the weight of the rock sugar and cranberry juice
Than for 1：（8-10）；（2）Agar processing：Agar is put into normal temperature clear water and soaked 2-4 hours, the weight ratio of the agar and water
For 1:（50-70）, the water after agar and immersion is put into infusion in pot together, endures to agar and is completely dissolved；（3）Milk processing：
Fresh milk is taken, appropriate white sugar is put into after boiling, does not stop stirring and is completely dissolved to white sugar, the milk being stirred is poured into dissolving
In agar, stir；The ratio of the milk and white sugar is（8-10）:1；（4）Almond powder processing：Almond powder is put into water
Almond milk is diluted to, in the agar milk for pouring into warm, is stirred, the part by weight of the almond powder and water is 1:（1-3）；
（5）Red bayberry bean curd processed：Treat that almond milk agar mixeding liquid temperature drops to 40-42 DEG C, add red bayberry syrup, treat that temperature recovers normal temperature
Afterwards, it is put into refrigerator cold-storage 1-2 hours, you can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710392627.XA CN107197950A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of red bayberry bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710392627.XA CN107197950A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of red bayberry bean curd |
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| Publication Number | Publication Date |
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| CN107197950A true CN107197950A (en) | 2017-09-26 |
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| CN201710392627.XA Pending CN107197950A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of red bayberry bean curd |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991121A (en) * | 2018-06-29 | 2018-12-14 | 西南大学 | A kind of red bayberry bean curd and preparation method thereof |
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2017
- 2017-05-27 CN CN201710392627.XA patent/CN107197950A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991121A (en) * | 2018-06-29 | 2018-12-14 | 西南大学 | A kind of red bayberry bean curd and preparation method thereof |
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| PB01 | Publication | ||
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Application publication date: 20170926 |