CN102499294B - Lemon flavored nutritional bean curd (tofu) and preparation method thereof - Google Patents
Lemon flavored nutritional bean curd (tofu) and preparation method thereof Download PDFInfo
- Publication number
- CN102499294B CN102499294B CN201110435670.2A CN201110435670A CN102499294B CN 102499294 B CN102499294 B CN 102499294B CN 201110435670 A CN201110435670 A CN 201110435670A CN 102499294 B CN102499294 B CN 102499294B
- Authority
- CN
- China
- Prior art keywords
- lemon
- bean
- soya
- tofu
- lemon juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention relates to lemon flavored nutritional bean curd (tofu) and a preparation method thereof. The lemon flavored nutritional tofu comprises soybean milk and lemon juice, wherein the weight ratio of the lemon juice and the soybean milk is (1-3):100, and is prepared by the steps of carefully selecting raw materials, pulping, boiling pulp, adding lemon juice, compression moulding, and other steps. The lemon flavored nutritional tofu has the color and fragrance of lemon, rich nutrient and tender mouthfeel. The preparation method of the lemon flavored nutritional tofu uses fresh lemons directly without addition of other coagulators, only uses the action of lemon self to achieve the coagulating effect of tofu, so as to simplify preparation process, prevents environmental pollution and fully utilize raw materials. The obtained tofu has the fragrance and nutritional ingredients of lemon. The preparation method of the invention does not use calcium salts and magnesium salts, and citrate contained in the lemon juice can inhibit calcium salts crystallization, thereby preventing the formation of renal calculi, even dissolving the calculi formed previously. The lemon flavored nutritional tofu of the invention is suitable for a large range of people.
Description
Technical field
The present invention relates to a kind of bean curd and preparation method thereof, be specifically related to bean curd of a kind of lemon local flavor and preparation method thereof.
Background technology
Bean curd originates from China, occurs just being the dish on people's dining table so far from it always.In recent years, along with the concern of people for health, bean curd is because containing the favor that rich vegetable protein has been subjected to people.The preparation method of bean curd is varied, but wherein the method for the most extensive and general bean curd is bittern point method for making and gypsum point method for making.But all there are many weak points in these methods.For example the used bittern of bittern point system is calcium chloride and magnesium chloride, in its manufacturing process, there is a large amount of free salts to exist, can produce heavier smell, the smell allergy sufferers is differed near making the workshop, and the bean curd of Zhi Zuoing could eat after need boiling by boiling water in this way, salts substances is abandoned in environment and can be polluted environment with water, in addition because bean curd contains calcium, magnesium ion, be not suitable for the calculus patients, when the content of calcium, magnesium ion is higher, also cause calculus easily.And gypsum is selected the bean curd of used gypsum (water and the calcium sulfate) made of system and is difficult to digestion, nor is fit to the calculus patients.
A kind of lemon juice nutrient bean-curd of All Pure Nature is disclosed among the Chinese patent CN1640304A, it makes coagulating agent after fermenting by lemon juice, adopt this special coagulating agent to make bean curd, this method has solved the drawback of above-mentioned two kinds of traditional preparation methods to a certain extent, but make in the process of coagulating agent at it, need fresh lemon juice and fermenting bean dregs 2-3 days, can produce the smell of harmful bacteria and sour during the fermentation, again it is joined the bean curd of producing in the fermented bean drink human body is had certain influence, and the composition of lemon juice itself is destroyed during the fermentation, make bean curd not only not have the fragrance of lemon and nutritive value also to have a kind of undesirable smell, and bean dregs give out the environment of foreign odor around also can influencing during the fermentation; Bean dregs were the food source of good livestock and poultry originally in addition, and the nonnutritive value of the bean dregs that fermented can't be utilized again, has wasted raw material.
Summary of the invention
In order to overcome above-mentioned defective, the object of the present invention is to provide a kind of lemon flavor nutrition bean curd, have color and the fragrance of lemon, and health-nutrition, be fit to popular edible.
Another object of the present invention is to provide a kind of preparation method of lemon flavor nutrition bean curd, further simplify existing preparation method, solving the deficiency of existing preparation method, and make the lemon bean flavor of nutrient health.
For achieving the above object, the technical solution adopted in the present invention is as follows:
A kind of lemon flavor nutrition bean curd, it is to be raw material with the soya bean slurry, wherein the weight ratio of lemon juice and soya bean slurry is 1-3: 100.
In the preferred scheme, the weight ratio of described lemon juice and soya bean slurry is 1-2: 100.In the scheme that is more preferably, wherein the weight ratio of lemon juice and soya bean slurry is 1.5: 100.
A kind of lemon flavor nutrition bean curd preparation method, it may further comprise the steps
A) selected soya bean: the soya bean that selects full grains;
B) slurrying: with selected soya bean after cleaning, soaking and water mill pulping and filter to isolate bean dregs and soya-bean milk;
C) mashing off: with the extremely boiling of above-mentioned heating soybean milk;
D) with lemon juice: when the soya-bean milk of boiling is cooled to 85-95 ℃, add the lemon juice for preparing when slowly stirring soya-bean milk, after stirring, add a cover insulation;
E) compression moulding: after treating that soya-bean milk more than 80% produces cotton-shaped Tofu pudding, be poured in the mould compression moulding.
Described d) in the step, the consumption of lemon juice and the mass ratio of soya-bean milk are 1-3: 100.
Described d) in the step, when adding lemon juice, slowly drip, control adds in 5-10min, and the limit drips the lemon juice limit and stirs.
Described d) in the step, the time of insulation is 10-15 minute, decides according to the generation of cotton-shaped Tofu pudding, after the above soya-bean milk of about 80% (volume fraction) becomes cotton-shaped Tofu pudding, carries out next step operation again.
In the preferred scheme, in the lemon flavor nutrition bean curd preparation method of the present invention, during with lemon juice, the temperature of soya-bean milk is controlled at 90 ℃.
In order to reach abundant sterilization and direct-edible purpose, in the preferred scheme, described d) in the step, keeps state 3-5 minute of boiling.
Because the speed that soya bean swells when soaking is subjected to Temperature Influence, therefore, in the lemon flavor nutrition bean curd preparation method of the present invention, when soaking soya bean, soak time is fixed according to season, soaks spring and autumn 8-10 hour, soaked summer 5-8 hour, soaked winter 15-20 hour.
Lemon flavor nutrition bean curd preparation method of the present invention also comprises the step of pressing lemon juice: select fresh lemon for use, filter the back of squeezing the juice, and removes filter residue, and the lemon juice that obtains is stand-by.This step can be placed on d) finish any before the step time.
The present invention makes the food material that the bean dregs that produce in the process of bean curd can be used for livestock and poultry, and lemon dregs also can be used for animal feed, can further save material.
Beneficial effect of the present invention is: lemon flavor nutrition bean curd of the present invention has color and the fragrance of lemon, and is nutritious, and mouthfeel perfume (or spice) is tender, suitable popular edible.The preparation method of lemon flavor nutrition bean curd of the present invention is directly utilized fresh lemon, need not add other coagulating agents, only utilize the effect of lemon juice itself to reach the effect of solidifying bean curd, not only simplify manufacture craft, prevented contaminated environment, taken full advantage of raw material, also made the bean curd of producing possess the fragrance of lemon and the nutritional labeling of lemon.Not only do not adopt calcium, magnesium salts in the preparation method of the present invention, and the citrate in the lemon juice can also suppress the calcium salt crystallization, thereby stop kidney stone to form, in addition become calculus also can be dissolved fall, it is extensive that the bean curd of making is suitable for the crowd.
Below in conjunction with the specific embodiment the present invention is described in further detail.
The specific embodiment
A kind of lemon flavor nutrition bean curd, it comprises that with soya bean slurry and lemon juice, wherein the weight ratio of lemon juice and soya bean slurry is 1-3: 100.
A kind of lemon flavor nutrition bean curd preparation method, it may further comprise the steps
A) selected soya bean: the soya bean that selects full grains;
B) slurrying: with selected soya bean after cleaning, soaking and water mill pulping and filter to isolate bean dregs and soya-bean milk;
C) mashing off: with the extremely boiling of above-mentioned heating soybean milk;
D) with lemon juice: when the soya-bean milk of boiling is cooled to 85-95 ℃, add the lemon juice for preparing when slowly stirring soya-bean milk, after stirring, add a cover insulation;
E) compression moulding: after treating that soya-bean milk more than 80% produces cotton-shaped Tofu pudding, be poured in the mould compression moulding.
Below be the preferred embodiments of the present invention.
Embodiment 1
Select the soya bean 50Kg of full grains, after cleaning, soaking and water mill pulping and filter to isolate bean dregs and soya-bean milk, heating soybean milk is after seethed with excitement 3 minutes, when being cooled to 85 ℃, at once slowly stir soya-bean milk and add the fresh lemon juice that preparation prepares according to 1% ratio that accounts for soya-bean milk weight simultaneously, after stirring, add a cover after insulation to the above soya-bean milk of about 80% (volume fraction) becomes cotton-shaped Tofu pudding; Be poured in the mould compression moulding.
Embodiment 2
Select the soya bean 50Kg of full grains, after cleaning, soaking and water mill pulping and filter to isolate bean dregs and soya-bean milk, heating soybean milk is after seethed with excitement 3 minutes, when being cooled to 90 ℃, at once slowly stir soya-bean milk and add the fresh lemon juice that preparation prepares according to 1.5% ratio that accounts for soya-bean milk weight simultaneously, after stirring, add a cover after insulation to the above soya-bean milk of about 80% (volume fraction) becomes cotton-shaped Tofu pudding; Be poured in the mould compression moulding.
Embodiment 3
Select the soya bean 50Kg of full grains, after cleaning, soaking and water mill pulping and filter to isolate bean dregs and soya-bean milk, heating soybean milk is after seethed with excitement 5 minutes, when being cooled to 95 ℃, at once slowly stir soya-bean milk and add the fresh lemon juice that preparation prepares according to 3% ratio that accounts for soya-bean milk weight simultaneously, after stirring, add a cover after insulation to the above soya-bean milk of about 80% (volume fraction) becomes cotton-shaped Tofu pudding; Be poured in the mould compression moulding.
Embodiment 4
Select the black soya bean 40Kg of full grains, after cleaning, soaking and water mill pulping and filter to isolate bean dregs and soya-bean milk, heating soybean milk is after seethed with excitement 3 minutes, when being cooled to 90 ℃, at once slowly stir soya-bean milk and add the fresh lemon juice that preparation prepares according to 2% ratio that accounts for soya-bean milk weight simultaneously, after stirring, add a cover after insulation to the above soya-bean milk of about 80% (volume fraction) becomes cotton-shaped Tofu pudding; Be poured in the mould compression moulding.
Resulting lemon bean flavor nutritional labeling in above-described embodiment 2 is seen Table 1:
Table 1: lemon bean flavor nutritional labeling (edible part 100%)
| Project | The lemon bean flavor |
| Heat (Kcal) | 74.3 |
| Protein (g) | 10.43 |
| Fat (g) | 6.69 |
| Carbohydrate (g) | 2.74 |
| Dietary fiber (g) | 0.46 |
| Thiamine (mg) | 0.01 |
| Riboflavin (mg) | 0.03 |
| Nicotinic acid (mg) | 0.48 |
| Vitamin C (mg) | 1.03 |
| Vitamin E (mg) | 14.78 |
| Vitamin A (mg) | 0.008 |
| Vitamin B1 (mg) | 0.151 |
| Vitamin B2 (mg) | 0.113 |
| Calcium (mg) | 64.9 |
| Magnesium (mg) | 5.4 |
| Iron (mg) | 1.7 |
| Manganese (mg) | 0.44 |
| Zinc (mg) | 1.60 |
| Phosphorus (mg) | 103 |
| Sodium (mg) | 2.3 |
| Copper (mg) | 0.19 |
| Potassium (mg) | 128.7 |
| Selenium (μ g) | 2.1 |
| Total reducing sugar (g) | 0.53 |
Above-described embodiment only is the preferred case study on implementation of the present invention; for example; that makes bean curd not only is only limited to soya bean originally; in fact black soya bean also can be used for cooking bean curd; so can not limit the present invention's scope required for protection with this, the variation of any unsubstantiality that those skilled in the art does on basis of the present invention and replacement all belong to the scope of protection of present invention.
Claims (4)
1. lemon flavor nutrition bean curd preparation method, it is characterized in that: it may further comprise the steps
A) selected raw material: the soya bean that selects full grains;
B) slurrying: with selected soya bean after cleaning, soaking and water mill pulping and filter to isolate bean dregs and soya-bean milk;
C) mashing off: with the extremely boiling of above-mentioned heating soybean milk;
D) with lemon juice: select fresh lemon for use, filter the back of squeezing the juice, and removes filter residue, and the lemon juice that obtains is stand-by; When the soya-bean milk of boiling is cooled to 85-95 ℃, add lemon juice when slowly stirring soya-bean milk, the consumption of lemon juice and the mass ratio of soya-bean milk are 1-3:100, after stirring, add a cover insulation; When adding lemon juice, slowly drip, control adds in 5-10min, and the limit drips the lemon juice limit and stirs;
E) compression moulding: after treating that soya-bean milk more than 80% produces cotton-shaped Tofu pudding, be poured in the mould compression moulding.
2. lemon flavor nutrition bean curd preparation method according to claim 1, it is characterized in that: during with lemon juice, the temperature of soya-bean milk is controlled at 90 ℃.
3. lemon flavor nutrition bean curd preparation method according to claim 1 is characterized in that: when soaking soya bean, soak time is fixed according to season, soaks spring and autumn 8-10 hour, soaks summer 5-8 hour, soaks winter 15-20 hour.
4. lemon flavor nutrition bean curd preparation method according to claim 1 is characterized in that: described c) in the step, keep state 3-5 minute of boiling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110435670.2A CN102499294B (en) | 2011-12-21 | 2011-12-21 | Lemon flavored nutritional bean curd (tofu) and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110435670.2A CN102499294B (en) | 2011-12-21 | 2011-12-21 | Lemon flavored nutritional bean curd (tofu) and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102499294A CN102499294A (en) | 2012-06-20 |
| CN102499294B true CN102499294B (en) | 2013-08-28 |
Family
ID=46211475
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110435670.2A Active CN102499294B (en) | 2011-12-21 | 2011-12-21 | Lemon flavored nutritional bean curd (tofu) and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102499294B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444884A (en) * | 2013-07-29 | 2013-12-18 | 马鞍山市黄池食品（集团）有限公司 | Pickled pepper and lemon flavored dried bean curd and preparation method thereof |
| CN103444909A (en) * | 2013-09-30 | 2013-12-18 | 于学舟 | Preparation method of beancurd jelly containing passion fruit and lemon |
| CN105360338A (en) * | 2014-08-29 | 2016-03-02 | 卢雨萍 | Method for making natural tofu |
| CN104544102A (en) * | 2015-02-07 | 2015-04-29 | 邓家润 | Method for processing green bean curd by using original ecological shrub leaves |
| CN105794970A (en) * | 2016-05-09 | 2016-07-27 | 杨雷 | Pure milk nutritional food and preparation method thereof |
| CN108770944A (en) * | 2018-05-18 | 2018-11-09 | 福建省农业科学院作物研究所 | A kind of lemon jellied bean curd preparation method |
| CN113974077B (en) * | 2021-11-24 | 2024-04-30 | 江苏省农业科学院 | Blueberry and blackberry juice coagulated bean curd and production method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057378A (en) * | 1990-06-22 | 1992-01-01 | 姚育 | The method for production of assorted fruit material bean curd |
| CN1088401A (en) * | 1992-12-25 | 1994-06-29 | 沈阳市粮油食品科学研究所 | One preparation method that plants vegetables juice bean curd and bean product |
| CN1640304A (en) * | 2004-01-12 | 2005-07-20 | 朱婷 | Natural lemon juice nutrient beacurd and its preparing method |
-
2011
- 2011-12-21 CN CN201110435670.2A patent/CN102499294B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057378A (en) * | 1990-06-22 | 1992-01-01 | 姚育 | The method for production of assorted fruit material bean curd |
| CN1088401A (en) * | 1992-12-25 | 1994-06-29 | 沈阳市粮油食品科学研究所 | One preparation method that plants vegetables juice bean curd and bean product |
| CN1640304A (en) * | 2004-01-12 | 2005-07-20 | 朱婷 | Natural lemon juice nutrient beacurd and its preparing method |
Non-Patent Citations (3)
| Title |
|---|
| 夏恒莲编译.日本豆腐新品种.《食品工业》.1999,(第4期),35-37. |
| 张志健.新型豆制品加工工艺与配方.《新型豆制品加工工艺与配方》.科学技术文献出版社,2001,(第1版),249-250,255. * |
| 日本豆腐新品种;夏恒莲编译;《食品工业》;19991231(第4期);35-37 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102499294A (en) | 2012-06-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102499294B (en) | Lemon flavored nutritional bean curd (tofu) and preparation method thereof | |
| CN101317640B (en) | Method for preparing soybean solidification products | |
| CN101077155B (en) | Seafood delights iodine-compensating bean product and its manufacturing method | |
| CN101181036A (en) | Method for producing whole-bean nourishing type non-slag soybean curd with dynamic super-voltage micro jet | |
| CN103704364A (en) | Leisure strong-smelling preserved bean curd | |
| CN102125107B (en) | Bean product and preparation method thereof | |
| CN101039594B (en) | Natural bean-curd and its preparation method | |
| CN1262204C (en) | Natural lemon juice nutrient beacurd and its preparing method | |
| CN104757683B (en) | Method for preparing papaya soybean milk probiotics compound beverage | |
| CN101390586B (en) | Chestnut health-care noodle | |
| CN105285111A (en) | Health-care cheese and garlic juice beverage capable of strengthening bodies and preparation method of cheese and garlic juice beverage | |
| CN104126667A (en) | Coconut milk tofu and preparation method thereof | |
| CN105248643A (en) | Chestnut liver-nourishing and spleen-tonifying garlic juice drink and preparation method thereof | |
| KR100503740B1 (en) | Recipe for loach soybean paste | |
| CN103444879A (en) | Novel environment-friendly compound beancurd | |
| CN103190485A (en) | Solidification-type vegetable protein yoghourt rich in iodine and preparation method thereof | |
| CN106359641A (en) | Processing method of black bean beancurds | |
| CN106418523A (en) | Stable type actinidia arguta functional healthcare curd | |
| CN106173742A (en) | A kind of aroma soybean whey drink and production technology thereof | |
| CN106578110A (en) | Dried strong-smelling fermented bean curd | |
| CN106387285B (en) | A kind of preparation method of fig yak yoghourt ice cream | |
| CN107242303A (en) | A kind of sour soup bean curd of ash kitchen and its processing method and application | |
| CN110074206A (en) | A kind of bean curd with odor and its preparation process | |
| KR101475901B1 (en) | Method for processing calcium meat using pickled egg and safflower | |
| CN102754699A (en) | Three-colored amaranth juice soycheese and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |