CN102422898B - 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 PDF

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Publication number
CN102422898B
CN102422898B CN201110361912.8A CN201110361912A CN102422898B CN 102422898 B CN102422898 B CN 102422898B CN 201110361912 A CN201110361912 A CN 201110361912A CN 102422898 B CN102422898 B CN 102422898B
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red
slurry
bean curd
fermentation broth
product
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CN201110361912.8A
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CN102422898A (zh
Inventor
章传华
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Jilin Bright Korean Food Co Ltd
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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

一种发酵液红色豆腐产品
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pH 4～4.5即成凝固剂，按常法点浆，包裹压榨成型，红色豆腐成品。
CN201110361912.8A 2007-12-12 2007-12-12 一种发酵液红色豆腐产品 Expired - Fee Related CN102422898B (zh)

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)

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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

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CN102422898A CN102422898A (zh) 2012-04-25
CN102422898B true CN102422898B (zh) 2013-02-20

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Families Citing this family (2)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (1)

* Cited by examiner, † Cited by third party
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 (4)

* Cited by examiner, † Cited by third party
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)》.2001,第22卷(第04期),第49-52页.
彩色保健豆腐凝固剂工艺技术研究;刘翊中 等;《西北民族学院学报(自然科学版)》;20011231;第22卷(第04期);第49-52页 *
红甜菜低糖果酱的研制;过利敏 等;《新疆农业科学》;20051231;第42卷;第115-118页 *
过利敏 等.红甜菜低糖果酱的研制.《新疆农业科学》.2005,第42卷第115-118页.

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Address after: 136200 third floor, Baiquan Economic Development Zone Management Committee, Dongliao County, Liaoyuan City, Jilin Province

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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

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