CN101214023A - Fruit and vegetable colorful health care soybean curd and preparation thereof - Google Patents
Fruit and vegetable colorful health care soybean curd and preparation thereof Download PDFInfo
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Abstract
A multi-colored health care tofu containing fruit and vegetable comprises the following raw materials with the weight portions of 8 to 10 portions of soybean, 4 to 10 portions of fruits, 8 to 10 portions of vegetables and 0.3 to 1 portions of ecological coagulant, wherein, the fruit and the vegetable are the fruits and the vegetables with the pH of less than 7. The ecological coagulant is the mixture of glucose and plaster which is in the ratio of 1 to 3:22 to 28. The production process comprises screening and sorting soybean, soaking and removing peels, grinding for separation, mixing and coloring by adding the extracted natural vegetable juice and fruit juice, cooking and coagulating, squeezing and forming and packing the finished products. In the invention, algin, mannite, plant fiber, protein, a plurality of amino acids, a plurality of vitamins, a plurality of trace elements including calcium, iron and selenium which are the essential matter inside the body are added, which can effectively prevent a plurality of diseases including high blood pressure, obesity, cardiovascular genomic, biliary calculus and other diseases.
Description
Technical field:
The present invention relates to a kind of bean curd, more particularly, the present invention relates to a kind of fruits and vegetables colorful health-care bean curd.Simultaneously, the invention still further relates to a kind of preparation method of fruits and vegetables colorful health-care bean curd.
Background technology:
Soybean originates from China, ancient claim " bean ".Cultivate soybean and the history in 4000 or five thousand years has been arranged in China.Little beans contains rich in protein.It is many that per 100 gram soya beans contain protein 36 grams, holds a safe lead in various foods.But, stir-bake to yellowish beans and Fried soya beans be not easy digestion, can be connected by the nutrient that health absorbs half less than.It is better to boil soya bean, and absorptivity also has only 65.5%.Bean curd is with regard to relatively good digestion, and wherein the albumen mass-energy of 85%-95% is absorbed by health.But the bean curd color that existing market is sold is single, and nutritional labeling is abundant, and along with improving constantly of people's living standard, to the understanding of natural colouring matter and to being particular about and needing of food color, smell and taste, traditional bean curd and production technology have needed to improve.
Summary of the invention
The object of the present invention is to provide a kind of fruits and vegetables colorful health-care bean curd, this invention has increased the necessary algin of human body, sweet mellow wine, string, protein, several amino acids, multivitamin and calcium, iron, selenium, etc. various trace elements, can effectively prevent hypertension, obesity, cardiovascular, multiple disease such as gall stone, the adding of natural fruit and vegetables composition simultaneously, make the higher bean curd of original nutritional labeling contain abundant fruit vegetable nutrient composition again, vegetables have been preserved, fiber in the fruit, finer and smoother on the mouthfeel, delicious, smooth, chewiness, make the people mouth drooling with greed, have a very good appetite, help absorption of human body, digestion, taste is more delicious, mouthfeel is better, has catered to the modern and has craved for fresh natural, the diet consumption demand of green health.
Another object of the present invention is to provide a kind of preparation method of fruits and vegetables colorful health-care bean curd, this method is utilized integrated instant bean curd machine, in conjunction with replace the modern crafts of conventional gypsum, bittern to process with ecological coagulant, and this method technical process is simple, with low cost, product yield is big.
The invention provides a kind of fruits and vegetables colorful health-care bean curd, comprise the food that following parts by weight of raw materials component is prepared from: soybean 8-10, fruit 4-10, vegetables 8-10, ecological coagulant 0.3-1; Wherein said fruits and vegetables for for PH less than 7 fruits and vegetables; Described ecological coagulant is the mixture of glucose and gypsum, and its proportioning is (1-3): (22-28).
The invention provides a kind of fruits and vegetables colorful health-care bean curd, wherein said fruit is that apple, strawberry, watermelon, banana, Kiwi berry, pineapple are or/and orange; Described vegetables are that tomato, celery, spinach, pakchoi, capsicum, wheat seeding, Ipomoea batatas, sesame are or/and pumpkin.
The invention provides a kind of fruits and vegetables colorful health-care bean curd, wherein the weight proportion of each raw material is: soybean 8-10, fruit 4-10, ecological coagulant 0.3-1.
The invention provides a kind of fruits and vegetables colorful health-care bean curd, wherein the weight proportion of each raw material is: soybean 8-10, vegetables 8-10, ecological coagulant 0.3-1.
The invention provides a kind of preparation method of fruits and vegetables colorful health-care bean curd, this method comprises the step of following order:
(1) cross the screening beans: the soybean of screening fruit full grains is a raw material;
(2) soak peeling: the soybean of screening is spent-28 emerge in worm water 8-9 hours of spending with Celsius 22, and till bubble to nothing was felt firmly, water was eluriated again, skin of beancurd is come off overflow with water;
(3) sharpening mill separates: by soybean and water (1-3): ratio (2-4), wear into screened stock, and restrain-28 with 20 earlier then and restrain edible oil and be added in the 3-8 kilogram, mix thoroughly in 40 ℃-60 ℃ the warm water, pour into again in the soya-bean milk, after 5 minutes-6 minutes, can remove all to starch foam extremely.Add 1 kg water by 1 kilogram of soybean then, filter, discard bean dregs, merging filtrate gets raw soya-bean milk;
(4) squeezing of fruit and vegetable juice: choose fresh, bright fruits and vegetables, clean up, chopping is mashed, and squeeze juice removes by filter the juice slag then, uses the edible citric acid aqueous solution or soda ash solution again, and regulating the fruit and vegetable juice pH value is between the 6.0-6.5;
(5) batch mixing is painted: per 45 milliliters-55 milliliters soya-bean milk adds 8 milliliters-10 milliliters fruit and vegetable inspissated juice, and fruit and vegetable juice stirs after adding;
(6) hot spot slurry: will mix soya-bean milk, heating is boiled 2 minutes-3 minutes, and ceaselessly stirs, well-done soya-bean milk, add a cover insulation 8 minutes-10 minutes, when waiting to starch temperature drop to 80 ℃-90 ℃, mix thoroughly with the 100-150 gram ecological coagulant for preparing, point slurry after 8-12 minute, when point evenly clicks and enters while stirring, select when extremely ripe slurry presents sesame etching shape till, add a cover behind the point and be incubated 30 minutes-40 minutes, when waiting to starch temperature drop to 70 ℃, can pack;
(7) extrusion molding: pull soya-bean milk out and wrap, pushed 2 hours color fruit and vegetable health-care bean curd series.
The specific embodiment:
Can further be well understood to the present invention by specific embodiments of the invention given below and comparing embodiment.But they are not limitation of the invention.
Embodiment 1
Raw material (Kg): soybean 8, apple 4, strawberry 4, tomato 8, pakchoi 8, ecological coagulant 0.3.
Preparation process:
(1) cross the screening beans: with beans screening soybean, remove dust, impurity, select for use free from admixture, nothing to go rotten, do not have breakage, the soybean that fruit full grains protein content is high is a raw material.
(2) soak peeling: with the soybean of screening with the emerge in worm water of 22 degree Celsius 8 hours, steep to hand pinch do not have a hard sense till, blunge again and in mobile clear water, eluriate, skin of beancurd is come off overflows with water.
(3) sharpening mill separates: in soybean and 1: 2 ratio of water, wear into screened stock with the fiberizer whetstone.Earlier 22 gram edible oil are added in then in 3 kilograms 40 ℃ the warm water and mix thoroughly, pour into again in the soya-bean milk, after 5 minutes, can remove all to starch foam extremely.Add 1 kg water by 1 kilogram of soybean then, filter twice, discard bean dregs, merging filtrate gets raw soya-bean milk.
(4) squeezing of fruit and vegetable juice: choose fresh, bright fruits and vegetables, clean up, chopping is mashed, and squeeze juice removes by filter the juice slag then.Use the edible citric acid aqueous solution or soda ash solution again, regulating the fruit and vegetable juice pH value is between 6.0.
(5) batch mixing is painted: general dosage is that per 45 milliliters soya-bean milk adds 8 milliliters fruit and vegetable inspissated juice, and fruit and vegetable juice must fully stir after adding, and mixes, in order to avoid influence the finished product color and luster.
(6) hot spot slurry: will mix soya-bean milk and move in the pot, heating is boiled 2 minutes, and ceaselessly stirring is strictly on guard against and is burned.Well-done soya-bean milk is moved in the cylinder immediately, add a cover insulation 8 minutes, when waiting to starch temperature drop to 80 ℃, mix some slurry behind 8 clocks thoroughly with the 100 gram ecological coagulants that prepare.When point evenly clicks and enters while stirring, select when extremely ripe slurry presents sesame etching shape till.Add a cover insulation 30 minutes behind the point, when waiting to starch temperature drop to 70 ℃, can pack.
(7) extrusion molding: pull soya-bean milk out and wrap, be placed in the platform basket frame, the plank of putting on the shelf presses stone, pushed 2 hours color fruit and vegetable health-care bean curd series.
Embodiment 2
Raw material (Kg): soybean 9, strawberry 7, Kiwi berry 7, celery 9, capsicum 9, ecological coagulant 0.7.
Preparation process:
(1) cross the screening beans: with beans screening soybean, remove dust, impurity, select for use free from admixture, nothing to go rotten, do not have breakage, the soybean that fruit full grains protein content is high is a raw material.
(2) soak peeling: with the soybean of screening with the emerge in worm water of 25 degree Celsius 8 hours 30 minutes, steep to hand pinch do not have a hard sense till, blunge again and in mobile clear water, eluriate, skin of beancurd is come off overflows with water.
(3) sharpening mill separates: in soybean and 2: 3 ratio of water, wear into screened stock with the fiberizer whetstone.Earlier 25 gram edible oil are added in 5 kilograms then, mix thoroughly in 50 ℃ the warm water, pour into again in the soya-bean milk, after 5 minutes half, can remove all to starch foam extremely.Add 1 kg water by 1 kilogram of soybean then, filter twice, discard bean dregs, merging filtrate gets raw soya-bean milk.
(4) squeezing of fruit and vegetable juice: choose fresh, bright fruits and vegetables, clean up, chopping is mashed, and squeeze juice removes by filter the juice slag then.Use the edible citric acid aqueous solution or soda ash solution again, regulating the fruit and vegetable juice pH value is between 6.2.
(5) batch mixing is painted: general dosage is that per 50 milliliters soya-bean milk adds 9 milliliters fruit and vegetable inspissated juice, and fruit and vegetable juice must fully stir after adding, and mixes, in order to avoid influence the finished product color and luster.
(6) hot spot slurry: will mix soya-bean milk and move in the pot, heating is boiled 2 minutes half, and ceaselessly stirring is strictly on guard against and is burned.Well-done soya-bean milk is moved in the cylinder immediately, add a cover insulation 9 minutes, when waiting to starch temperature drop to 85 ℃, mix some slurry after 10 minutes thoroughly with the 125 gram ecological coagulants that prepare.When point evenly clicks and enters while stirring, select when extremely ripe slurry presents sesame etching shape till.Add a cover insulation 35 minutes behind the point, when waiting to starch temperature drop to 70 ℃, can pack.
(7) extrusion molding: pull soya-bean milk out and wrap, be placed in the platform basket frame, the plank of putting on the shelf presses stone, pushed 2 hours color fruit and vegetable health-care bean curd series.
Embodiment 3
Raw material (Kg): soybean 10, watermelon 10, spinach 10, ecological coagulant 1.
Preparation process:
(1) cross the screening beans: with beans screening soybean, remove dust, impurity, select for use free from admixture, nothing to go rotten, do not have breakage, the soybean that fruit full grains protein content is high is a raw material.
(2) soak peeling: with the soybean of screening with the emerge in worm water of 28 degree Celsius 9 hours, steep to hand pinch do not have a hard sense till, blunge again and in mobile clear water, eluriate, skin of beancurd is come off overflows with water.
(3) sharpening mill separates: in soybean and 3: 4 ratio of water, wear into screened stock with the fiberizer whetstone.Earlier 28 gram edible oil are added in then in 8 kilograms 60 ℃ the warm water and mix thoroughly, pour into again in the soya-bean milk, after 6 minutes, can remove all to starch foam extremely.Add kg water by 1 kilogram of soybean then, filter twice, discard bean dregs, merging filtrate gets raw soya-bean milk.
(4) squeezing of fruit and vegetable juice: choose fresh, bright fruits and vegetables, clean up, chopping is mashed, and squeeze juice removes by filter the juice slag then.Use the edible citric acid aqueous solution or soda ash solution again, regulating the fruit and vegetable juice pH value is between 6.5.
(5) batch mixing is painted: general dosage is that per 55 milliliters soya-bean milk adds 10 milliliters fruit and vegetable inspissated juice, and fruit and vegetable juice must fully stir after adding, and mixes, in order to avoid influence the finished product color and luster.
(6) hot spot slurry: will mix soya-bean milk and move in the pot, heating is boiled 3 minutes, and ceaselessly stirring is strictly on guard against and is burned.Well-done soya-bean milk is moved in the cylinder immediately, add a cover insulation 10 minutes, when waiting to starch temperature drop to 90 ℃, mix some slurry after 12 minutes thoroughly with the 150 gram ecological coagulants that prepare.When point evenly clicks and enters while stirring, select when extremely ripe slurry presents sesame etching shape till.Add a cover insulation 40 minutes behind the point, when waiting to starch temperature drop to 70 ℃, can pack.
(7) extrusion molding: pull soya-bean milk out and wrap, be placed in the platform basket frame, the plank of putting on the shelf presses stone, pushed 2 hours color fruit and vegetable health-care bean curd series.
Embodiment 4
Raw material (Kg): soybean 8, banana 4, pineapple 4, ecological coagulant 0.3.
Preparation process: with embodiment 1.
Embodiment 5
Raw material (Kg): soybean 9, Kiwi berry 7, watermelon 7, ecological coagulant 0.5.
Preparation process: with embodiment 2.
Embodiment 6
Raw material (Kg): soybean 10, orange 10, ecological coagulant 1.
Preparation process: with embodiment 3.
Embodiment 7
Raw material (Kg): soybean 8, spinach 8, pakchoi 8, ecological coagulant 0.3.
Preparation process: with embodiment 1.
Embodiment 8
Raw material (Kg): soybean 9, wheat seeding 9, capsicum 9, ecological coagulant 0.5.
Preparation process: with embodiment 1.
Embodiment 9
Raw material (Kg): soybean 10, pumpkin 10, ecological coagulant 1.
Preparation process: with embodiment 1.
Claims (5)
1. a fruits and vegetables colorful health-care bean curd comprises the food that following parts by weight of raw materials component is prepared from: soybean 8-10, fruit 4-10, vegetables 8-10, ecological coagulant 0.3-1; Wherein said fruits and vegetables is a pH value less than 7 fruits and vegetables; Described ecological coagulant is the mixture of glucose and gypsum, and its proportioning is (1-3): (22-28).
2. a kind of fruits and vegetables colorful health-care bean curd according to claim 1, described fruit are that apple, strawberry, watermelon, banana, Kiwi berry, pineapple are or/and orange; Described vegetables are that tomato, celery, spinach, pakchoi, capsicum, wheat seeding, Ipomoea batatas, sesame are or/and pumpkin.
3. a kind of fruits and vegetables colorful health-care bean curd according to claim 2, wherein the weight proportion of each raw material is: soybean 8-10, fruit 4-10, ecological coagulant 0.3-1.
4. a kind of fruits and vegetables colorful health-care bean curd according to claim 3, wherein the weight proportion of each raw material is: soybean 8-10, vegetables 8-10, ecological coagulant 0.3-1.
5. the preparation method of a fruits and vegetables colorful health-care bean curd, this method comprises the step of following order:
(1) cross the screening beans: the soybean of screening fruit full grains is a raw material;
(2) soak peeling: the soybean of screening is spent-28 emerge in worm water 8-9 hours of spending with Celsius 22, and till bubble to nothing was felt firmly, water was eluriated again, skin of beancurd is come off overflow with water;
(3) sharpening mill separates: by soybean and water (1-3): ratio (2-4), wear into screened stock, and restrain-28 with 20 earlier then and restrain edible oil and be added in 3 kilograms-8 kilograms, mix thoroughly in 40 ℃-60 ℃ the warm water, pour into again in the soya-bean milk, after 5 minutes-6 minutes, can remove all to starch foam extremely.Add 1 kg water by 1 kilogram of soybean then, filter, discard bean dregs, merging filtrate gets raw soya-bean milk;
(4) squeezing of fruit and vegetable juice: choose fresh, bright fruits and vegetables, clean up, chopping is mashed, and squeeze juice removes by filter the juice slag then, uses the edible citric acid aqueous solution or soda ash solution again, and regulating the fruit and vegetable juice pH value is between the 6.0-6.5;
(5) batch mixing is painted: per 45 milliliters-55 milliliters soya-bean milk adds 8 milliliters-10 milliliters fruit and vegetable inspissated juice, and fruit and vegetable juice stirs after adding;
(6) hot spot slurry: will mix soya-bean milk, heating is boiled 2 minutes-3 minutes, and ceaselessly stirs, well-done soya-bean milk, add a cover insulation 8 minutes-10 minutes, when waiting to starch temperature drop to 80 ℃-90 ℃, mix thoroughly with the 100-150 gram ecological coagulant for preparing, point slurry after 8-12 minute, when point evenly clicks and enters while stirring, select when extremely ripe slurry presents sesame etching shape till, add a cover behind the point and be incubated 30 minutes-40 minutes, when waiting to starch temperature drop to 70 ℃, can pack;
(7) extrusion molding: pull soya-bean milk out and wrap, pushed 2 hours color fruit and vegetable health-care bean curd series.
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| CNA2008100009458A CN101214023A (en) | 2008-01-09 | 2008-01-09 | Fruit and vegetable colorful health care soybean curd and preparation thereof |
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