CN113768092A - Bone paste high-calcium multi-vitamin bean product and preparation method thereof - Google Patents
Bone paste high-calcium multi-vitamin bean product and preparation method thereof Download PDFInfo
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- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
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- HCXVJBMSMIARIN-PHZDYDNGSA-N stigmasterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)/C=C/[C@@H](CC)C(C)C)[C@@]1(C)CC2 HCXVJBMSMIARIN-PHZDYDNGSA-N 0.000 description 1
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Classifications
-
- 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
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a bone paste high-calcium bean product and a preparation method thereof. The product has effects of supplementing calcium, nourishing brain, improving memory, developing intelligence, preventing iron deficiency anemia, rickets, senile calcium deficiency fracture and cardiovascular diseases, and is especially beneficial for infant growth. Meanwhile, the application of the natural and green nutritional food of the bone paste stops waste, improves the comprehensive benefits of food processing enterprises, and has wide application prospect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a bone paste high-calcium bean product and a preparation method thereof.
Background
Tofu is the most common bean product, also called watery tofu. Mutual transmission is invented by Han dynasty Huainan Wang Liu' an, also saying Guanyu and willingly resolute. The main production process is pulping, namely, soybean is made into soybean milk; secondly, coagulation forming, namely the soybean milk is coagulated into gel containing a large amount of water under the combined action of heat and a coagulant, namely the bean curd。
The bean curd is a traditional Chinese food, is delicious and can be used for preserving health. Is also a main raw material of vegetarian dishes in China, is just difficult to eat in the prior memory, is gradually popular with people through continuous modification, and is praised as 'vegetable meat' by people. The bean curd can be produced throughout the year without being limited by seasons, so that the dish variety can be adjusted in the slack season of vegetable production.
The bean curd has high nutrition, and each 100 g of the strong bean curd contains 69.8% of water, 15.7 g of protein, 8.6 g of fat, 4.3 g of carbohydrate and 0.1 g of fiber, and can provide 611.2 kilojoules of heat. The bean curd is a tonifying heat-clearing health-preserving food, and can tonify middle-jiao and Qi, clear heat and moisten dryness, promote the production of body fluid to quench thirst and clean intestines and stomach when being frequently eaten. Is more suitable for people with heat constitution, halitosis, thirst, gastrointestinal disorder, and fever. Modern medicine proves that the bean curd has the functions of increasing nutrition, helping digestion and increasing appetite, is beneficial to the growth and development of teeth and bones (the function of the bean curd also comprises a calcium king-tamarind), and can increase the content of iron in blood in the hematopoietic function; the bean curd does not contain cholesterol, and is a medicated diet for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. Is also a good food therapy product for supplementing nutrition for children, weak people and the old. The bean curd contains abundant phytoestrogen, and has good effect of preventing and treating osteoporosis. It also has effects in inhibiting breast cancer, prostate cancer and leukemia, and sterol and stigmasterol in bean curd are effective components for inhibiting cancer.
However, as an indispensable food in daily life, the calcium-enriched animal bone food contains calcium in an amount which does not meet the actual daily requirement of calcium (see table 1), and is rich in nutritional ingredients in animal bones, wherein bone calcium is a natural calcium and the main ingredients are calcium and phosphorus. The collagen content in animal bone is about
| People group | Required amount of mg/day | Actual intake mg/day | Difference mg/day |
| Children's toy | 800-1000 | 300 | 500-700 |
| Children's cycle | 1000-1200 | 400 | 600-800 |
| Adult | 800 | 500 | 300 |
| Pregnant woman | 1500 | 600 | 900 |
| Menopausal women | 1000-1500 | 300 | 700-1200 |
| Old people | 1000 | 300 | 700 |
TABLE 1
75 percent, the molar ratio of calcium to phosphorus is about 75 percent, the molar ratio of calcium to phosphorus is 1.67, the ratio of calcium to phosphorus is close to that of calcium and phosphorus of a human body, and the absorption of the calcium and phosphorus by the human body is facilitated, animal absorption experiments prove that the absorption rate of natural bone calcium can reach more than 90 percent and is far higher than that of other chemical calcium, and the calcium supplement calcium is outstanding for all calcium supplement products.
In the prior art, the bone calcium in the animal bone is not really compounded with common food in daily life of other people, along with the improvement of living water and health consciousness of people, consumers can clearly know the bone calcium, and the simplest 'eating what complement what' shallow theory from the bone to the skeleton also shows the market potential of the bone calcium.
Disclosure of Invention
The invention mainly aims to provide a bone paste high-calcium bean product which can effectively solve the problem of lack of calcium intake in daily diet of people.
A method for preparing a bone paste high-calcium bean product comprises the following steps:
step one, preparing bone cement: rinsing the donkey bone with meat and the beef bone with clear water, repeatedly rinsing for 3 times, firstly decocting the cleaned raw material donkey bone and beef bone with donkey bone and beef bone soup, boiling with soft fire, then decocting with strong fire for 15min, removing floating foam and impurities, then soaking with vitamin C water solution for 60min, and then carrying out evaporative crystallization treatment on the mixed solution to obtain the required raw material bone paste for later use;
step two, raw material treatment: weighing soybeans, removing hulls, screening, cleaning, and soaking in a water jar for 4-5 hours at 10-18 deg.C or for 2.5-3 hours at 27-30 deg.C; according to the weight percentage of soybeans: raw red gypsum 100: (2-3) weighing raw red gypsum according to the proportion, and roasting the raw red gypsum in fire until the raw red gypsum is just burnt too much;
step three, grinding and filtering bean milk: fishing out the soaked soybeans, and mixing the soybeans: water 1: 6 adding water into the mixture according to the proportion, grinding the ground soybean milk into a thick liquid, packaging the thick liquid in a bag made of bean curd cloth, pinching the bag opening, and extruding the raw soybean milk with force until the raw soybean milk is extruded;
step four, boiling and curdling: pouring the raw soybean milk obtained in the step three into a pot, and mixing the raw soybean milk: bone cement is 1: 2, stirring for 2-5 minutes, boiling with strong fire until the temperature is 90-110 ℃, and skimming foam while boiling; adding corresponding carrot extract into cooked soybean milk according to different requirements, and stirring uniformly; grinding the calcined red gypsum into powder, and mixing the raw materials according to the weight ratio of calcined red gypsum: water 1: 2, adding water and stirring to prepare gypsum slurry, and then mixing the gypsum slurry with the cooked soybean milk: gypsum slurry 20: 1, adding the gypsum slurry into the cooked soybean milk, slightly stirring uniformly, and coagulating the soybean milk into beancurd jelly after 3-5 minutes;
step five, preparing the water bean curd: slightly scooping the jellied bean curd into a container with spread wrapping cloth within 10-15 minutes, wrapping the jellied bean curd with the wrapping cloth after the container is full, covering a plate, and pressing under the pressure of 80-120 Pa for 10-20 minutes to obtain the water-processed jellied bean curd;
step six, preparing dried bean curd: and slightly scooping the beancurd jelly into a container paved with wrapping cloth by using a spoon, wrapping the beancurd jelly by using the wrapping cloth after the container is full of the beancurd jelly, covering a plate, piling stones, and pressing the beancurd jelly completely under the pressure of 150-.
Preferably, the animal bone in the first step may be one of donkey bone, bovine bone, chicken bone and pig bone.
Preferably, the animal bone in the first step is meat-bearing animal bone, and the meat content of the animal bone is 10% -15%.
Preferably, the particle size of the animal bone cement in the step one is 200-400 meshes.
Has the advantages that:
1. the bean curd is a food with high protein, and the bean curd processed by the preparation method disclosed by the invention is rich in calcium elements, higher in nutritive value and richer in mouthfeel.
2. The long-term eating of the bone paste-containing food has the effects of supplementing calcium, strengthening brain, enhancing memory, developing intelligence and the like, has certain effects of preventing iron-deficiency anemia, rickets, senile calcium-deficiency fracture and cardiovascular diseases, and is particularly beneficial to the growth and development of infants.
3. The application of the natural and green nutritional food of the bone paste stops waste, improves the comprehensive benefits of food processing enterprises, and has wide application prospect.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
S1, rinsing the donkey bone with meat and the beef bone with clear water, repeatedly rinsing for 3 times, decocting the cleaned raw materials of the donkey bone and the beef bone with donkey bone and beef bone soup, boiling with soft fire, decocting with strong fire for 15min, and removing floating foam and impurities.
S2/soaking the bone paste with vitamin C aqueous solution for 60min, and then carrying out evaporative crystallization on the mixed solution to obtain the required raw material bone paste for later use;
s3, weighing soybeans, removing hulls, screening, cleaning, and soaking in a water vat for 4-5 hours;
s3 according to soybean: raw red gypsum 100: weighing raw red gypsum according to the proportion of (2-3);
s4, fishing out the soaked soybeans, and mixing the soybeans: water 1: 6 adding water into the mixture according to the proportion, grinding the ground soybean milk into a thick liquid, packaging the thick liquid in a bag made of bean curd cloth, pinching the bag opening, and extruding the raw soybean milk with force until the raw soybean milk is extruded;
s5, pouring the raw soybean milk obtained in the third step into a pot, and mixing the raw soybean milk: bone cement is 1: 2, stirring for 2-5 minutes, boiling with strong fire until the temperature is 90-110 ℃, and skimming foam while boiling; adding corresponding carrot extract and vitamin C extract into cooked soybean milk according to different requirements, and stirring uniformly; grinding the calcined red gypsum into powder, and mixing the raw materials according to the weight ratio of calcined red gypsum: water 1: 2, adding water and stirring to prepare gypsum slurry, and then mixing the gypsum slurry with the cooked soybean milk: gypsum slurry 20: 1, adding the gypsum slurry into the cooked soybean milk, slightly stirring uniformly, and coagulating the soybean milk into beancurd jelly after 3-5 minutes;
s6, slightly scooping the jellied bean curd into a container with spread wrapping cloth by a spoon within 10-15 minutes of coagulation, wrapping the jellied bean curd by the wrapping cloth after the container is full, covering a plate, and pressing for 10-20 minutes under the pressure of 80-120 Pa to obtain the water-soaked bean curd;
s7, slightly scooping the beancurd jelly into the container with the spread wrapping cloth by using a spoon, wrapping the beancurd jelly by using the wrapping cloth after the container is full of the covering cloth, covering the container with a plate, piling stones, and pressing the materials to remove water under the pressure of 150 Pa and 200 Pa to obtain the dried bean curd.
The method is characterized in that: the animal bone is meat-bearing animal bone, and the meat content of the animal bone is 10% -15%.
Example 1:
mashed fish bone bean curd
Cooked soybean milk: 100 parts, fishbone paste: 20 parts of (1); 5 parts of carrot extract, and then the fish bone paste bean curd is prepared by the preparation method of the specific embodiment.
Example 2
Donkey bone paste bean curd
Cooked soybean milk: 110 parts of donkey bone paste: 25 parts of (1); 10 parts of tomato extract, and then the donkey bone paste bean curd is prepared by the preparation method of the specific embodiment.
Example 3
Ox bone paste bean curd
Cooked soybean milk: 90 parts of donkey bone paste: 25 parts of (1); 10 parts of lutein extract, and then the preparation method of the specific embodiment is adopted to prepare the beef bone paste bean curd.
Example 4
Pig bone paste bean curd
Cooked soybean milk: 100 parts, pig bone paste: 20 parts of black fungus extract: 20 parts of (1); and then the pig bone paste bean curd is prepared by the preparation method of the specific embodiment.
The bean curd prepared by the method can ensure the calcium intake in the eating process
And meanwhile, the taste of the product is greatly improved.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (4)
1. A bone paste high-calcium bean product and a preparation method thereof are characterized in that:
step one, preparing bone cement: rinsing the donkey bone with meat and the beef bone with clear water, repeatedly rinsing for 3 times, firstly decocting the cleaned raw material donkey bone and beef bone with donkey bone and beef bone soup, boiling with soft fire, then decocting with strong fire for 15min, removing floating foam and impurities, then soaking with vitamin C water solution for 60min, and then carrying out evaporative crystallization treatment on the mixed solution to obtain the required raw material bone paste for later use;
step two, raw material treatment: weighing soybeans, removing hulls, screening, cleaning, and soaking in a water jar for 4-5 hours at 10-18 deg.C or for 2.5-3 hours at 27-30 deg.C; according to the weight percentage of soybeans: raw red gypsum 100: (2-3) weighing raw red gypsum according to the proportion, and roasting the raw red gypsum in fire until the raw red gypsum is just burnt too much;
step three, grinding and filtering bean milk: fishing out the soaked soybeans, and mixing the soybeans: water 1: 6 adding water into the mixture according to the proportion, grinding the ground soybean milk into a thick liquid, packaging the thick liquid in a bag made of bean curd cloth, pinching the bag opening, and extruding the raw soybean milk with force until the raw soybean milk is extruded;
step four, boiling and curdling: pouring the raw soybean milk obtained in the step three into a pot, and mixing the raw soybean milk: bone cement is 1: 2, stirring for 2-5 minutes, boiling with strong fire until the temperature is 90-110 ℃, and skimming foam while boiling; adding corresponding carrot extract into cooked soybean milk according to different requirements, and stirring uniformly; grinding the calcined red gypsum into powder, and mixing the raw materials according to the weight ratio of calcined red gypsum: water 1: 2, adding water and stirring to prepare gypsum slurry, and then mixing the gypsum slurry with the cooked soybean milk: gypsum slurry 20: 1, adding the gypsum slurry into the cooked soybean milk, slightly stirring uniformly, and coagulating the soybean milk into beancurd jelly after 3-5 minutes;
step five, preparing the water bean curd: slightly scooping the jellied bean curd into a container with spread wrapping cloth within 10-15 minutes, wrapping the jellied bean curd with the wrapping cloth after the container is full, covering a plate, and pressing under the pressure of 80-120 Pa for 10-20 minutes to obtain the water-processed jellied bean curd;
step six, preparing dried bean curd: and slightly scooping the beancurd jelly into a container paved with wrapping cloth by using a spoon, wrapping the beancurd jelly by using the wrapping cloth after the container is full of the beancurd jelly, covering a plate, piling stones, and pressing the beancurd jelly completely under the pressure of 150-.
2. The bone paste high-calcium bean product and the preparation method thereof according to claim 1, wherein the bone paste high-calcium bean product comprises the following components: the animal bone in the first step can be one of donkey bone, cattle bone, chicken bone and pig bone.
3. The bone paste high-calcium bean product and the preparation method thereof according to claim 1, wherein the bone paste high-calcium bean product comprises the following components: the animal bone in the first step is the meat-bearing animal bone, and the meat content of the animal bone is 10% -15%.
4. The bone paste high-calcium bean product and the preparation method thereof according to claim 1, wherein the bone paste high-calcium bean product comprises the following components: the particle size of the animal bone cement in the first step is 200-400 meshes.
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Application publication date: 20211210 |