CN102422898A - 一种发酵液红色豆腐产品 - Google Patents
一种发酵液红色豆腐产品 Download PDFInfo
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- CN102422898A CN102422898A CN2011103619128A CN201110361912A CN102422898A CN 102422898 A CN102422898 A CN 102422898A CN 2011103619128 A CN2011103619128 A CN 2011103619128A CN 201110361912 A CN201110361912 A CN 201110361912A CN 102422898 A CN102422898 A CN 102422898A
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- bean curd
- fermentation broth
- red bean
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- 238000000855 fermentation Methods 0.000 title claims abstract description 5
- 230000004151 fermentation Effects 0.000 title claims abstract description 5
- 240000001417 Vigna umbellata Species 0.000 title abstract description 3
- 235000011453 Vigna umbellata Nutrition 0.000 title abstract description 3
- 235000021537 Beetroot Nutrition 0.000 claims abstract description 14
- 239000002002 slurry Substances 0.000 claims description 17
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 claims description 7
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 claims description 7
- 235000013527 bean curd Nutrition 0.000 claims description 7
- 229960003237 betaine Drugs 0.000 claims description 7
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 6
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 239000000701 coagulant Substances 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 241000227653 Lycopersicon Species 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
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- Seasonings (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明提供了一种发酵液红色豆腐产品，给未来的红甜菜食品工业增加一批新品种，以满足不同爱好者的需要。
Description
本申请是申请号为200710093119.8、申请日期为2007年12月12日、名称为：“益生菌发酵生产的红甜菜系列产品及其保鲜技术”的发明专利申请的分案申请，上述申请的全文为本申请引用。
技术领域
本发明属于保健食品加工技术领域，特别是涉及红甜菜及甜菜碱为主料，生产加工的保健系列食品。
背景技术
红甜菜是几百年来欧美国家盛行的保健食品，是俄宫廷国宴菜和宇航员太空食品。西方工业加工产品有4种，我国一直是空白。进入21世纪的中国人急起直追，几年来发明了几十种红甜菜加工食品。本发明是其中一部分。
发明内容
本发明的目的是为了给进入全面小康的中国人提供营养保健丰富多彩的红甜菜食品，从而创建一个新兴的中国红甜菜食品工业体系。
一种发酵液红色豆腐产品，由以下重量比的原料制成：
红甜菜浆100；
甜菜碱0.005～0.015；
西红柿浆100；
豆浆500；
嗜酸乳杆菌10；
添加剂适量；
制备方法为：红甜菜浆、甜菜碱、西红柿浆混匀，加嗜酸乳杆菌发酵，酸度达ph4～4.5即成凝固剂，按常法点浆：浓度豆浆＞80℃，7％浓度凝固剂100℃点浆凝结最好，包裹压榨成型，红色豆腐成品。
还可生产“红菜豆腐冰淇淋”。
所用添加剂是指符合食品添加剂国际标准的调味、调香、保鲜、保色和防腐等作用的添加剂。
本发明提供的发酵液红色豆腐产品给未来的红甜菜食品工业增加一批新品种，以满足不同爱好者的需要。
具体实施方式
实施例1：(质量比，以下均同)
一种发酵液红色豆腐
红甜菜浆100；甜菜碱0.005；西红柿浆100；豆浆500；嗜酸乳杆菌10；添加剂适量。
工序：红甜菜浆、甜菜碱、西红柿浆混匀，加嗜酸乳杆菌发酵，酸度达ph4～4.5即成凝固剂，按常法点浆：浓度豆浆＞80℃，7％浓度凝固剂100℃点浆凝结最好，包裹压榨成型，红色豆腐成品。
Claims (1)
1.一种发酵液红色豆腐产品，其特征在于：由以下重量比的原料制成：
红甜菜浆100；
甜菜碱0.005～0.015；
西红柿浆100；
豆浆500；
嗜酸乳杆菌10；
添加剂适量；
制备方法为：红甜菜浆、甜菜碱、西红柿浆混匀，加嗜酸乳杆菌发酵，酸度达ph4～4.5即成凝固剂，按常法点浆，包裹压榨成型，红色豆腐成品。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110361912.8A CN102422898B (zh) | 2007-12-12 | 2007-12-12 | 一种发酵液红色豆腐产品 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110361912.8A CN102422898B (zh) | 2007-12-12 | 2007-12-12 | 一种发酵液红色豆腐产品 |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100931198A Division CN101455312B (zh) | 2007-12-12 | 2007-12-12 | 益生菌发酵生产的红甜菜系列产品及其保鲜技术 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102422898A true CN102422898A (zh) | 2012-04-25 |
| CN102422898B CN102422898B (zh) | 2013-02-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110361912.8A Expired - Fee Related CN102422898B (zh) | 2007-12-12 | 2007-12-12 | 一种发酵液红色豆腐产品 |
Country Status (1)
| Country | Link |
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| CN (1) | CN102422898B (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417648A (zh) * | 2016-09-21 | 2017-02-22 | 黄泽强 | 一种静变豆腐的制备方法 |
| CN112772848A (zh) * | 2020-11-17 | 2021-05-11 | 云南羊泉生物科技股份有限公司 | 一种高产水溶性蛋白腐乳的制备方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1864501A (zh) * | 2005-05-19 | 2006-11-22 | 章传华 | 红甜菜发酵乳及制备方法 |
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2007
- 2007-12-12 CN CN201110361912.8A patent/CN102422898B/zh not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1864501A (zh) * | 2005-05-19 | 2006-11-22 | 章传华 | 红甜菜发酵乳及制备方法 |
Non-Patent Citations (2)
| Title |
|---|
| 刘翊中 等: "彩色保健豆腐凝固剂工艺技术研究", 《西北民族学院学报(自然科学版)》 * |
| 过利敏 等: "红甜菜低糖果酱的研制", 《新疆农业科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417648A (zh) * | 2016-09-21 | 2017-02-22 | 黄泽强 | 一种静变豆腐的制备方法 |
| CN112772848A (zh) * | 2020-11-17 | 2021-05-11 | 云南羊泉生物科技股份有限公司 | 一种高产水溶性蛋白腐乳的制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102422898B (zh) | 2013-02-20 |
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Addressee: Zhang Chuanhua Document name: Notification of Passing Examination on Formalities |
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Effective date of registration: 20200330 Address after: 136200 No. 728 South Second Ring Road, Liaoyuan Economic Development Zone, Jilin Province Patentee after: Jilin hongoushen Health Industry Co., Ltd Address before: 541399 No.58, Zhiling Road, Xing'an Town, Xing'an County, Guilin City, Guangxi Province Patentee before: Zhang Chuanhua |
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Address after: 136200 third floor, Baiquan Economic Development Zone Management Committee, Dongliao County, Liaoyuan City, Jilin Province Patentee after: Jilin hongoushen Health Industry Co., Ltd Address before: 136200 No. 728 South Second Ring Road, Liaoyuan Economic Development Zone, Jilin Province Patentee before: Jilin hongoushen Health Industry Co., Ltd |
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Effective date of registration: 20200927 Address after: Group 3, Mingming village, Sanhe Manchu Korean Township, Dongfeng County, Liaoyuan City, Jilin Province, 136000 Patentee after: Jilin bright Korean Food Co., Ltd Address before: 136200 third floor, Baiquan Economic Development Zone Management Committee, Dongliao County, Liaoyuan City, Jilin Province Patentee before: Jilin hongoushen Health Industry Co.,Ltd. |
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Granted publication date: 20130220 Termination date: 20201212 |
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