CN101731521A - Composite nutrient bean curd and production method thereof - Google Patents
Composite nutrient bean curd and production method thereof Download PDFInfo
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- CN101731521A CN101731521A CN200810180366A CN200810180366A CN101731521A CN 101731521 A CN101731521 A CN 101731521A CN 200810180366 A CN200810180366 A CN 200810180366A CN 200810180366 A CN200810180366 A CN 200810180366A CN 101731521 A CN101731521 A CN 101731521A
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Abstract
The invention relates to a composite nutrient bean curd and a production method thereof, and is characterized by comprising the following raw materials in parts by weight: 250-300 parts of soybean, 10-20 parts of raw astragalus mongholicus, 10-20 parts of fructus amomi, 10-20 parts of semen coicis, 10-20 parts of immature bitter orange, 10-20 parts of fingered citron, 15-25 parts of rhizoma corydalis, 10-20 parts of magnolia officinalis, 10-20 parts of elecampane, 10-20 parts of agastache rugosus, 15-25 parts of rhizoma dioscoreae, 10-20 parts of bighead atractylodes rhizome and 4-8 parts of liquorice. Compared with the prior art, the invention has the advantages of fruit and vegetable color and luster, fruit and vegetable fruit nut component, rich nutrition and the like.
Description
Technical field
The present invention relates to a kind of composite nutrient bean curd and production method thereof, this bean curd is major ingredient with the soybean, is that auxiliary material is made with various vegetables, fruit, kernel.
Background technology
Bean curd is the traditional food of the Chinese nation, because the raw material that traditional bean curd adopts is single, its nutritional labeling is comprehensive inadequately, also the needs of incompatibility modern taste.For this reason, Chinese patent 200710192431.2 discloses a kind of preparation method of nourishing healthy peanut bean curd, the nourishing healthy peanut bean curd that adopts the method to make eats good taste, delicate mouthfeel, cost is low and nutritious, it comprises soybeans soaking, mix peanut, add the water mill slurry, filter cleaner, boil, and Jia Yuanshui, top box extrusion modling, outlet, is sprinkled into refined salt, goes into boiling water and boil, pull out and dry, sterilize, pack sealing, go into hot water and boil, pull out and be chilled to normal temperature rapidly and promptly get the nourishing healthy peanut bean curd.The described peanut that mixes is to mix and add water mill slurry soaking to clean up with soaking the soybean that cleans up; Its mixing proportion is that dried soybean is 12 kilograms, dry peanut 3-5 kilogram.It is described that to add former water be to make the bean curd water that bean curd squeezes out last time; Describedly pull that to dry water content be 20%-30% out, see that from epidermis bean curd is yellow and oozes out for good with grease; Described pack is sealed into vacuum seal.But above-mentioned patent lacks the nutritional labeling of fruits and vegetables color and luster and fruits and vegetables, therefore, needs to propose a kind of composite nutrient bean curd and production method thereof.
Summary of the invention
The object of the present invention is to provide a kind of composite nutrient bean curd and production method thereof, this bean curd is major ingredient with the soybean, is that auxiliary material is made with the kernel of various vegetables, fruit, nut.Have fruits and vegetables color and luster, fruits and vegetables nutitive element, delicious flavour, characteristics such as nutritious.
The objective of the invention is to realize by following technical proposals: a kind of composite nutrient bean curd, comprise following raw material, the weight ratio of described raw material is:
Soybean 250-300, bark of official magnolia 10-20,
Give birth to Radix Astragali 10-20, banksia rose 10-20,
Fructus amomi 10-20, wrinkled giant hyssop 10-20,
Coix seed 10-20, bighead atractylodes rhizome 10-20,
Dried immature fruit of citron orange 10-20, Chinese yam 15-25,
Buddha's hand 10-20, Radix Glycyrrhizae 4-8,
Corydalis tuber 15-25, clean water 7000.
A kind of composite nutrient bean curd comprises following raw material, and the weight ratio of described raw material is:
Big 250-300, lotus seeds 10-20,
Haw 10-20, white fungus 10-20,
Date 10-20, clean water 7000.
A kind of composite nutrient bean curd comprises following raw material, and the weight ratio of described raw material is:
Big 250-300, Chinese yam 15-25,
Celery 10-20, spirulina 10-20,
Broccoli 10-20, clean water 7000.
A kind of production method of composite nutrient bean curd, comprise following raw material, the weight ratio of described raw material is: soybean 250-300, living Radix Astragali 10-20, fructus amomi 10-20, coix seed 10-20, dried immature fruit of citron orange 10-20, Buddha's hand 10-20, corydalis tuber 15-25, bark of official magnolia 10-20, banksia rose 10-20, wrinkled giant hyssop 10-20, Chinese yam 15-25, bighead atractylodes rhizome 10-20, Radix Glycyrrhizae 4-8; The production operation step is as follows:
A, get soybean in described ratio and carry out immersion treatment, the soybean weight after the processing is 1.1 times of former weight, pulls out standby;
B, get the living Radix Astragali, fructus amomi, coix seed, the dried immature fruit of citron orange, Buddha's hand, corydalis tuber, the bark of official magnolia, the banksia rose, wrinkled giant hyssop, Chinese yam, the bighead atractylodes rhizome, Radix Glycyrrhizae, add clean water, decocted 30 minutes, filter, leave standstill processing, acquisition supernatant in described ratio in described ratio;
C, the soybean that described immersion treatment is good are blended into described supernatant, use fiberizer to carry out pulverization process, and powder particle diameter is the 100-120 order, use seperator to isolate thick slurry, cross 100 mesh sieves, obtain thin soya-bean milk;
D, described thin soya-bean milk is added in the Soy-bean milk boiler, the steam mashing off was handled 4-6 minute under greater than 100 ℃ of conditions, obtained high warm milk;
E, described high warm milk is cooled to 75 ℃-85 ℃ naturally, add coagulating agent, extrusion forming.
Compared with the prior art the present invention has fruits and vegetables color and luster, fruits and vegetables nutitive element, delicious flavour, advantage such as nutritious.
The specific embodiment
Embodiment one:
A kind of composite nutrient bean curd comprises following raw material, and the unit of weight of described raw material is a kilogram, and the weight ratio of described raw material is:
Soybean 250-300, bark of official magnolia 10-20,
Give birth to Radix Astragali 10-20, banksia rose 10-20,
Fructus amomi 10-20, wrinkled giant hyssop 10-20,
Coix seed 10-20, bighead atractylodes rhizome 10-20,
Dried immature fruit of citron orange 10-20, Chinese yam 15-25,
Buddha's hand 10-20, Radix Glycyrrhizae 4-8,
Corydalis tuber 15-25, clean water 7000.
In the present embodiment, only disclose the raw material that drops into, its production process and additive are referring to implementing three.
Embodiment two:
A kind of composite nutrient bean curd comprises following raw material, and the unit of weight of described raw material is a kilogram, and the weight ratio of described raw material is:
Soybean 250, the bark of official magnolia 15,
Give birth to the Radix Astragali 15, the banksia rose 15,
Fructus amomi 15, wrinkled giant hyssop 15,
Coix seed 15, the bighead atractylodes rhizome 15,
The dried immature fruit of citron orange 15, Chinese yam 20,
Buddha's hand 15, Radix Glycyrrhizae 6,
Corydalis tuber 20, clean water 7000.
In the present embodiment, only disclose the raw material that drops into, the additive of its production process and use is not described in detail at this referring to implementing three.
Embodiment three:
A kind of production method of composite nutrient bean curd, comprise following raw material, the unit of weight of described raw material is a kilogram, and the weight ratio of described raw material is: soybean 250-300, living Radix Astragali 10-20, fructus amomi 10-20, coix seed 10-20, dried immature fruit of citron orange 10-20, Buddha's hand 10-20, corydalis tuber 15-25, bark of official magnolia 10-20, banksia rose 10-20, wrinkled giant hyssop 10-20, Chinese yam 15-25, bighead atractylodes rhizome 10-20, Radix Glycyrrhizae 4-8; The production operation step is as follows:
A, get soybean in described ratio and carry out immersion treatment, the soybean weight after the processing is 1.1 times of former weight, pulls out standby; Usually with soybeans soaking in 3 times water, soaked approximately summer 8-12 hour, soaked about 18-24 hour winter.Facts have proved that whether the soybeans soaking appropriateness, not only influence the quantity of product but also influence the quality of product.The soybean protein body film that soaks appropriateness is brittle state.Can obtain abundant fragmentation at the proteosome that grinds, the protein energy is extracted to greatest extent.
B, get the living Radix Astragali, fructus amomi, coix seed, the dried immature fruit of citron orange, Buddha's hand, corydalis tuber, the bark of official magnolia, the banksia rose, wrinkled giant hyssop, Chinese yam, the bighead atractylodes rhizome, Radix Glycyrrhizae, add clean water, decocted 30 minutes, filter, leave standstill processing, acquisition supernatant in described ratio in described ratio;
C, the soybean that described immersion treatment is good are blended into described supernatant, use fiberizer to carry out pulverization process, and powder particle diameter is the 100-120 order, use seperator to isolate thick slurry, the filtration of 100 mesh sieves, filter pulp, obtain thin soya-bean milk; Must add water with the amount of anticipating during grinding.Can make by the protein in the ground soy moltenly, form good colloidal sol body from coming out.Amount of water when grinding should be 2-2.7 times of soaked soybean weight, and amount of water must stable and uniform.Filter pulp i.e. soybean protein from beans are stuck with paste extracts, and should grasp the water yield and coolant-temperature gage, and amount of water is crossed influences the protein output capacity at least, and adding dilutional hyponatremia then influences a brain and be shaped, and makes that yellow seriflux is corresponding to be increased, and causes loss of nutrient substances.According to knowhow, per 1 jin of soybean needs 4.5 kg of water approximately, and water temperature should be controlled at normal temperature.The bean dregs that filter leaches for the first time repeat 1 time again and add the water filter pulp.
D, described thin soya-bean milk is added in the Soy-bean milk boiler, the steam mashing off was handled 4-6 minute under greater than 100 ℃ of (100 ℃-108 ℃) conditions, obtained high warm milk; For ensureing that boiling soya-bean milk process carries out smoothly, improve output, the normal defoamer that adds in the mashing off process allows the soya-bean milk lather collapse.Defoamer commonly used has silicone oil and fatty acid glycerine etc.
E, described high warm milk is cooled to 75 ℃-85 ℃ naturally, add coagulating agent, extrusion forming, the material and the consumption of coagulating agent belong to known technology, are not described in detail.
Embodiment four:
A kind of composite nutrient bean curd comprises following raw material, and the unit of weight of described raw material is a kilogram, and the weight ratio of described raw material is:
Soybean 250-300, lotus seeds 10-20,
Haw 10-20, white fungus 10-20,
Date 10-20, clean water 7000.
The preparation method reference example three of present embodiment and embodiment five are not described in detail at this.
Embodiment five:
A kind of production method of composite nutrient bean curd comprises following raw material, and the unit of weight of described raw material is a kilogram, and the weight ratio of described raw material is: soybean 250-300, haw 10-20, date 10-20, lotus seeds 10-20, white fungus 10-20;
A, get soybean in described ratio and carry out immersion treatment, the soybean weight after the processing is 1.1 times of former weight, pulls out standby;
B, get haw, date, lotus seeds, white fungus, add clean water, decocted 60 minutes, filter, leave standstill processing, acquisition supernatant in described ratio in described ratio; Subsequent operation step and embodiment three are basic identical, are not described in detail at this.
Embodiment six:
A kind of composite nutrient bean curd comprises following raw material, and the unit of weight of described raw material is a kilogram, and the weight ratio of described raw material is:
Soybean 250-300, Chinese yam 15-25,
Celery 10-20, spirulina 10-20,
Broccoli 10-20, clean water 7000.
The preparation method reference example three of present embodiment and embodiment seven are not described in detail at this.
Embodiment seven:
A kind of production method of composite nutrient bean curd comprises following raw material, and the unit of weight of described raw material is a kilogram, and the weight ratio of described raw material is: soybean 250-300, celery 10-20, broccoli 10-20, Chinese yam 15-25, spirulina 10-20;
A, get soybean in described ratio and carry out immersion treatment, the soybean weight after the processing is 1.1 times of former weight, pulls out standby;
B, get celery, broccoli, Chinese yam, spirulina, add clean water, decocted 20 minutes, filter, leave standstill processing, acquisition supernatant in described ratio in described ratio; Subsequent step is identical with embodiment three, is not described in detail at this.
Claims (6)
1. composite nutrient bean curd, it is characterized in that: comprise following raw material, the weight ratio of described raw material is:
Soybean 250-300, bark of official magnolia 10-20,
Give birth to Radix Astragali 10-20, banksia rose 10-20,
Fructus amomi 10-20, wrinkled giant hyssop 10-20,
Coix seed 10-20, bighead atractylodes rhizome 10-20,
Dried immature fruit of citron orange 10-20, Chinese yam 15-25,
Buddha's hand 10-20, Radix Glycyrrhizae 4-8,
Corydalis tuber 15-25, clean water 7000.
2. composite nutrient bean curd according to claim 1 is characterized in that: comprise following raw material, the weight ratio of described raw material is:
Soybean 250, the bark of official magnolia 15,
Give birth to the Radix Astragali 15, the banksia rose 15,
Fructus amomi 15, wrinkled giant hyssop 15,
Coix seed 15, the bighead atractylodes rhizome 15,
The dried immature fruit of citron orange 15, Chinese yam 20,
Buddha's hand 15, Radix Glycyrrhizae 6,
Corydalis tuber 20, clean water 7000.
3. the production method of a composite nutrient bean curd, it is characterized in that: comprise following raw material, the weight ratio of described raw material is: soybean 250-300, living Radix Astragali 10-20, fructus amomi 10-20, coix seed 10-20, dried immature fruit of citron orange 10-20, Buddha's hand 10-20, corydalis tuber 15-25, bark of official magnolia 10-20, banksia rose 10-20, wrinkled giant hyssop 10-20, Chinese yam 15-25, bighead atractylodes rhizome 10-20, Radix Glycyrrhizae 4-8; The production operation step is as follows:
A, get soybean in described ratio and carry out immersion treatment, the soybean weight after the processing is 1.1 times of former weight, pulls out standby;
B, get the living Radix Astragali, fructus amomi, coix seed, the dried immature fruit of citron orange, Buddha's hand, corydalis tuber, the bark of official magnolia, the banksia rose, wrinkled giant hyssop, Chinese yam, the bighead atractylodes rhizome, Radix Glycyrrhizae, add clean water, decocted 30 minutes, filter, leave standstill processing, acquisition supernatant in described ratio in described ratio;
C, the soybean that described immersion treatment is good are blended into described supernatant, use fiberizer to carry out pulverization process, and powder particle diameter is the 100-120 order, use seperator to isolate thick slurry, cross 100 mesh sieves, obtain thin soya-bean milk;
D, described thin soya-bean milk is added in the Soy-bean milk boiler, the steam mashing off was handled 4-6 minute under greater than 100 ℃ of conditions, obtained high warm milk;
E, described high warm milk is cooled to 75 ℃-85 ℃ naturally, add coagulating agent, extrusion forming.
4. composite nutrient bean curd, it is characterized in that: comprise following raw material, the weight ratio of described raw material is:
Soybean 250-300, lotus seeds 10-20,
Haw 10-20, white fungus 10-20,
Date 10-20, clean water 7000.
5. the production method of a composite nutrient bean curd, it is characterized in that: comprise following raw material, the weight ratio of described raw material is: soybean 250-300, haw 10-20, date 10-20, lotus seeds 10-20, white fungus 10-20;
A, get soybean in described ratio and carry out immersion treatment, the soybean weight after the processing is 1.1 times of former weight, pulls out standby;
B, get haw, date, lotus seeds, white fungus, add clean water, decocted 60 minutes, filter, leave standstill processing, acquisition supernatant in described ratio in described ratio;
C, the soybean that described immersion treatment is good are blended into described supernatant, use fiberizer to carry out pulverization process, and powder particle diameter is the 100-120 order, use seperator to isolate thick slurry, cross 100 mesh sieves, obtain thin soya-bean milk;
D, described thin soya-bean milk is added in the Soy-bean milk boiler, the steam mashing off was handled 4-6 minute under greater than 100 ℃ of conditions, obtained high warm milk;
E, described high warm milk is cooled to 75 ℃-85 ℃ naturally, add coagulating agent, extrusion forming.
6. composite nutrient bean curd, it is characterized in that: comprise following raw material, the weight ratio of described raw material is:
Soybean 250-300, Chinese yam 15-25,
Celery 10-20, spirulina 10-20,
Broccoli 10-20, clean water 7000.
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101965878A (en) * | 2010-09-17 | 2011-02-09 | 刘凤侠 | Nutrient bean curd and preparation method thereof |
| CN102578249A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN102771579A (en) * | 2012-07-18 | 2012-11-14 | 陆建益 | Fresh-maintaining health care tofu and preparation method thereof |
| CN103053703A (en) * | 2013-01-18 | 2013-04-24 | 岑溪市信畅坚果开发有限公司 | Method for producing macadimia nut tofu |
| CN103262909A (en) * | 2013-05-15 | 2013-08-28 | 余洪泉 | Pig blood curd and production method thereof |
| CN103371233A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Method for processing healthcare mulberry dried bean curd |
| CN103444897A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Stomach-invigorating and digestion-assisting dried bean curd with rice wine and preparation method thereof |
| CN103444899A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Barbecue bean curd with bamboo fragrance and preparation method thereof |
| CN104738204A (en) * | 2013-12-31 | 2015-07-01 | 王汉文 | Production method for agastache rugosa bean curd |
| CN105851258A (en) * | 2016-05-11 | 2016-08-17 | 安徽红花食品有限公司 | Stomach-strengthening digestion-promoting tofu and making method thereof |
| CN105918482A (en) * | 2016-05-11 | 2016-09-07 | 安徽红花食品有限公司 | Sleep-quality-improving bean curd and preparation method thereof |
| CN105961630A (en) * | 2016-05-11 | 2016-09-28 | 安徽红花食品有限公司 | Tofu with efficacy of preventing sunstroke |
| CN106615209A (en) * | 2016-12-29 | 2017-05-10 | 重庆凰巢实业有限公司 | Meat bean curds and preparation method thereof |
| CN106665873A (en) * | 2016-11-28 | 2017-05-17 | 高新华 | Preparation method of semen coicis bean curd with effects of tonifying spleen, clearing lung and eliminating phlegm |
| CN107319003A (en) * | 2017-07-26 | 2017-11-07 | 何家平 | A kind of bean curd containing Chinese yam and preparation method thereof |
| CN108740056A (en) * | 2018-07-12 | 2018-11-06 | 连云港日丰钙镁有限公司 | A kind of production method and products thereof of compound full beans bean curd |
| CN110150393A (en) * | 2019-05-29 | 2019-08-23 | 安徽皓浩食品科技股份有限公司 | A kind of high-protein health bean product and preparation method thereof |
| CN112353872A (en) * | 2020-11-30 | 2021-02-12 | 中南民族大学 | Preparation method of compound preparation and application of compound preparation in preparation of medicine for preventing or treating sleep disorder |
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2008
- 2008-11-25 CN CN200810180366A patent/CN101731521A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101965878A (en) * | 2010-09-17 | 2011-02-09 | 刘凤侠 | Nutrient bean curd and preparation method thereof |
| CN102578249A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN102578249B (en) * | 2012-02-28 | 2013-05-08 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN102771579A (en) * | 2012-07-18 | 2012-11-14 | 陆建益 | Fresh-maintaining health care tofu and preparation method thereof |
| CN102771579B (en) * | 2012-07-18 | 2013-07-31 | 陆建益 | Fresh-maintaining health care tofu and preparation method thereof |
| CN103053703B (en) * | 2013-01-18 | 2014-06-04 | 岑溪市信畅坚果开发有限公司 | Method for producing macadimia nut tofu |
| CN103053703A (en) * | 2013-01-18 | 2013-04-24 | 岑溪市信畅坚果开发有限公司 | Method for producing macadimia nut tofu |
| CN103262909A (en) * | 2013-05-15 | 2013-08-28 | 余洪泉 | Pig blood curd and production method thereof |
| CN103371233A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Method for processing healthcare mulberry dried bean curd |
| CN103444897B (en) * | 2013-07-30 | 2015-09-09 | 陈瑞 | Rice wine dried bean curd of a kind of stomach strengthening and digestion promoting and preparation method thereof |
| CN103444899A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Barbecue bean curd with bamboo fragrance and preparation method thereof |
| CN103444897A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Stomach-invigorating and digestion-assisting dried bean curd with rice wine and preparation method thereof |
| CN103444899B (en) * | 2013-07-30 | 2015-10-21 | 陈瑞 | A kind of bamboo perfume barbecue dried bean curd and preparation method thereof |
| CN104738204A (en) * | 2013-12-31 | 2015-07-01 | 王汉文 | Production method for agastache rugosa bean curd |
| CN105961630A (en) * | 2016-05-11 | 2016-09-28 | 安徽红花食品有限公司 | Tofu with efficacy of preventing sunstroke |
| CN105918482A (en) * | 2016-05-11 | 2016-09-07 | 安徽红花食品有限公司 | Sleep-quality-improving bean curd and preparation method thereof |
| CN105851258A (en) * | 2016-05-11 | 2016-08-17 | 安徽红花食品有限公司 | Stomach-strengthening digestion-promoting tofu and making method thereof |
| CN106665873A (en) * | 2016-11-28 | 2017-05-17 | 高新华 | Preparation method of semen coicis bean curd with effects of tonifying spleen, clearing lung and eliminating phlegm |
| CN106615209A (en) * | 2016-12-29 | 2017-05-10 | 重庆凰巢实业有限公司 | Meat bean curds and preparation method thereof |
| CN107319003A (en) * | 2017-07-26 | 2017-11-07 | 何家平 | A kind of bean curd containing Chinese yam and preparation method thereof |
| CN108740056A (en) * | 2018-07-12 | 2018-11-06 | 连云港日丰钙镁有限公司 | A kind of production method and products thereof of compound full beans bean curd |
| CN108740056B (en) * | 2018-07-12 | 2021-12-24 | 连云港日丰钙镁有限公司 | Production method of composite whole-bean curd and product thereof |
| CN110150393A (en) * | 2019-05-29 | 2019-08-23 | 安徽皓浩食品科技股份有限公司 | A kind of high-protein health bean product and preparation method thereof |
| CN112353872A (en) * | 2020-11-30 | 2021-02-12 | 中南民族大学 | Preparation method of compound preparation and application of compound preparation in preparation of medicine for preventing or treating sleep disorder |
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