CN102771579A - Fresh-maintaining health care tofu and preparation method thereof - Google Patents
Fresh-maintaining health care tofu and preparation method thereof Download PDFInfo
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- CN102771579A CN102771579A CN2012102661832A CN201210266183A CN102771579A CN 102771579 A CN102771579 A CN 102771579A CN 2012102661832 A CN2012102661832 A CN 2012102661832A CN 201210266183 A CN201210266183 A CN 201210266183A CN 102771579 A CN102771579 A CN 102771579A
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Abstract
The invention relates to fresh-maintaining health care tofu and a preparation method of the fresh-maintaining health care tofu. The fresh-maintaining health care tofu comprises raw materials by weight percentage as follows: 25-65% of chickpea, 15-30% of soybean, 10-25% of bamboo fungus, and 0.15-0.25% of delta-glucolactone. The preparation method comprises the steps of firstly soaking and drying the chickpea and the soybean; then uniformly mixing the chickpea and the soybean; placing the chickpea and the soybean into a fiberizer and adding water to grind; passing the grinded size to a 200-mesh screen to prepare a mixed slurry with concentration of 20-25% and boiling the slurry; adding delta-glucolactone in amount according to the formula and a bamboo fungus extracting solution to the mixed slurry; agitating uniformly and adequately; and filling the mixture into a forming container to condense so as to obtain the fresh-maintaining health care tofu. Therefore, the fresh-maintaining health care tofu not only has special nutritional and health care functions of the chickpea, the soybean and the bamboo fungus, but also has the bacteria inhibiting and fresh-maintaining effect, so that the quality guarantee period is prolonged and the fresh-maintaining health care tofu is convenient to store, transport, carry and eat. Therefore, the fresh-maintaining health care tofu eaten by people conveniently has the effects of dietary therapy and health care so as to realize the health care effect of preventing and treating diseases and prolonging life.
Description
Technical field
The present invention relates to a kind of fresh-keeping and healthcare bean curd and preparation method, belong to food processing technology field.
Background technology
Bean curd is rich in nutritional labelings such as vegetable protein, lecithin with it, and is easy to absorbed by human body, so obtained people's favor.Yet existing bean curd adopts soybean as primary raw material more, and the ubiquity taste is dull, and nutritional labeling is single; Moisture is high, grows microorganism easily and putrid and deteriorated, causes freshness date short; Problems such as inconvenient eating can not satisfy the life requirement that the modern improves day by day.For characteristic and the nutrition that enlarges bean curd, various improvement bean curd are also more and more, and like peanut bean curd, kapok bean curd, lotus-leaf bean curd, dish juice bean curd and konjak tofu etc., and it is very few to have the bean curd of fresh-keeping and healthcare function.
Chick-pea (formal name used at school: Cicer arietinum), another name peach beans, chicken pea are leguminous herbaceous plant, be India, Africa and in, South America important crops.Mainly being distributed in ground such as Gansu, Qinghai, Xinjiang, Shaanxi, the Inner Mongol in China, belonging to rare beans, also is medicine-food two-purpose beans resource.Chickpeas nutrients better than some people's daily diet selected beans, have a good health care function (Ma Yuan and other "chickpea component analysis", "Sichuan Food and Fermentation" 2008 06).Record in " Uygur of the Ministry of Health of the People's Republic of China drug standards "; Chick-pea is rich in nutriments such as various trace elements such as 18 seed amino acids that needed by human body wants and protein, dietary fiber, calcium, potassium, chromium, zinc and vitamin; Have higher health-care medical to be worth, children ' s intelligence development, bone growth and the elderly are improved the health all has immeasurable effect.Record in " Uygur's medicinal herbs most in use ", the chick-pea nature and flavor are flat, nontoxic, have moistening lung, anti-inflammatory, beauty treatment, be good for the stomach, function such as detoxifcation, particularly diabetes, hypertension, ephrosis, enrich blood, replenish the calcium etc. had tangible curative effect.Through the modern science analysis; Chromium element that contains in the chick-pea and polyunsaturated fatty acid can promote cholesterol metabolic to prevent that lipid from depositing, reducing the blood platelet coagulability at liver and arterial wall; Prevent thrombosis; Prevent the inflammatory reaction of injury of blood vessel face, blood vessel is had good protective action [He Guixiang etc. " the chick-pea isoflavone extract is to the effect for reducing fat of hyperlipemia in mice " " Chinese clinical rehabilitation " 07 phase in 2005].Polyunsaturated fatty acid, resistant starch and bioflavonoid in chick-pea; Can make insulin active and the increase of insulin receptor quantity in the body; To control, reduction blood sugar; The prevention and slow down the diabetic complication aspect and can receive good effect, even anticancer in addition, the detoxifcation function [" the functional component analysis that has blood sugar decreasing effect in the chick-pea " " food industry " 2011 05 phases such as Fu Yinghua].
Dictyophora phalloidea has another name called bamboo fungus, bamboo ginseng, monk Zhu gill fungus, is one of edible mushroom famous and precious in the world today, also is the dietotherapy good merchantable brand simultaneously.Per according to surveying and determination 100 grams contain several mineral materials such as amino acid that protein 20.2%, fat 2.6%, carbohydrate total amount 60.4% and 24 kind of needed by human body want and potassium, sodium, calcium, phosphorus in the dried dictyophora phalloidea, have that beneficial gas is healthy and strong, boosting qi and nourishing yin, moisten the lung and relieve the cough, the health-care efficacy of clearing heat and promoting diuresis; To suppress tumour, reduce serum cholesterol, effects such as hypotensive, hypoglycemic, protection liver, prevention of bacterial enteritis obviously [2004 the 04th phases of Guo Yunan etc. " nutrition of dictyophora phalloidea and medicinal efficacy " " edible mushroom "]; Simultaneously, also have antibacterial antisepsis, add in the dictyophora phalloidea the dish of cooking, meat, fish and can play many days constant sour effects [Tan Jingjun etc. " pre-test of dictyophora phalloidea antisepsis " " Agricultural University Of Hunan's journal " the 06th phase in 1999].In recent years, from biology, the foodstuffs biological preservative that screening has antibacterial antisepsis has become the focus of attracting attention both at home and abroad.Like Chinese invention patent (one Chinese patent application numbers 200510014466.8; Open day is on 02 22nd, 2006) disclosed " biological anti-staling agent of bamboo fungus and preparation thereof and application " civilian proposition; The dictyophora phalloidea extract all has inhibitory action to bacillus cereus, bacillus subtilis, staphylococcus aureus, staphylococcus albus, Escherichia coli, salmonella, Shigella, Dipel etc.; Can replace and in tinned food, add chemical preservative in the past, prolong effective period of food quality.
In view of chick-pea, dictyophora phalloidea have effects such as above-mentioned, can play the effect of bacteriostasis, preservation, prolong the shelf-life of food, can replenish human nutrition again comprehensively, improve body immunity, be nutritious and balanced health-care good product and natural biological antistaling agent.Up to now, also not having to find with chick-pea and dictyophora phalloidea is the tofu product appearance of primary raw material, does not also see bibliographical information.
Summary of the invention
The object of the present invention is to provide a kind of fresh-keeping and healthcare bean curd and preparation method; The bean curd of producing by this method not only has the bacteriostasis, preservation effect; Long shelf-life, instant, and also nutritious; The various functions of the often edible adjustable body of giving sb. a hard time, the health-care effect of reach disease preventing and treating, promoting longevity.
In order to achieve the above object; The invention provides following technical scheme: a kind of fresh-keeping and healthcare bean curd; Raw material comprises chick-pea, soya bean, dictyophora phalloidea, δ-glucolactone, it is characterized in that the prescription of this raw material is by weight percentage: chick-pea 25%～65%, soya bean 15%～30%; Dictyophora phalloidea 10%～25%, δ-glucolactone 0.15%～0.35%; Its preparation method comprises the steps:
A). take by weighing chick-pea by prescription, the screening impurity elimination, the clear water of putting into fermentation vat and adding 3～6 times of weight of chick-pea soaked 8～24 hours, and the elimination soaked in water with the clear water washing, drains, must the A article, for use;
B). take by weighing soya bean by prescription, the screening impurity elimination, the clear water of putting into fermentation vat and adding 2～5 times of weight of soya bean soaked 6～20 hours, and the elimination soaked in water with the clear water washing, drains, must the B article, for use;
C). take by weighing dictyophora phalloidea by prescription, remove and to adhere to impurity, put into fermentation vat and add 20 ℃ of emerge in worm water 2～4 hours of 2～5 times of weight of dictyophora phalloidea; The elimination soaked in water with the clear water washing, drains; Put into container again and add the water of 3～8 times of weight of dictyophora phalloidea, under the condition of 85 ℃～95 ℃ of temperature, lixiviate 2 hours; Remove by filter solid content, get the dictyophora phalloidea extract, for use;
D). get A article, B article mixing, must mix beans, mix beans and put into fiberizer and add the water mill slurry, slurries are crossed 200 mesh sieves, and to make concentration be the mixed pulp of include mixed beans 20%～25% and boil;
E). when slurry to be mixed is cooled to 35 ℃～60 ℃; After the δ-glucolactone of adding formula ratio and the dictyophora phalloidea extract in the step c) stirred, the container molding of packing into solidified, 75 ℃～90 ℃ of setting temperatures; Setting time 15～30 minutes promptly gets fresh-keeping and healthcare bean curd.
The fresh-keeping and healthcare bean curd that said method is made; Through to different ratio compatibilities such as chick-pea, soya bean, dictyophora phalloidea extract, δ-glucolactones; Play the effect of anti-corrosive fresh-keeping when not only making various nutrition and health care compositions obtain reasonable combination, and dictyophora phalloidea extract and two kinds of natural materials of δ-glucolactone have reached desirable fresh-keeping effect after compound.Wherein the dictyophora phalloidea extract has special anti-corrosion function, and δ-glucolactone has preservation, and the both is the necessary nutritional labeling of human body; Play promptly anticorrosion after compound; Therefore mutual synergy that again can be fresh-keeping, all has significant effect to beancurd fresh keeping of the present invention; Thereby extend the shelf life, conveniently store, transport, carry and eat.Because
The present invention is introduced in the bean curd containing the nutriments such as protein, amino acid, lysine, dietary fiber, calcium, potassium, chromium, zinc, iron, vitamin C and various trace elements of being known together by the scientific circles reasonable setting through formulation parameter in chick-pea, soya bean, the dictyophora phalloidea; Make it both contain rich nutrient contents and health care, have fresh delicate fragrance, fine and smooth lubricious taste again.Often ediblely can beneficial gas be healthy and strong, boosting qi and nourishing yin, good in strengthening stomach and tonifying kidney, moisten the lung and relieve the cough, clearing heat and promoting diuresis, brain tonic skin moisten, enhances human body immunocompetence; Helping hypertension, high fat of blood, diabetes, bacillary enteritis, fatty liver and treatment of diseases and health care such as cardiovascular, is a kind of health-care good product of promoting longevity.
The specific embodiment
Through embodiment the present invention is described in further detail below, but do not limit the present invention.
Embodiment one
1. composition of raw materials: chick-pea 59kg, soya bean 25.7kg, dictyophora phalloidea 15kg, δ-glucolactone 0.3kg.
2. preparation method:
A). get chick-pea 59kg, the screening impurity elimination, the clear water of putting into fermentation vat and adding 206.5kg soaked 20 hours, the elimination soaked in water with the clear water washing, drains, the A article, for use;
B). get soya bean 25.7kg, the screening impurity elimination, the clear water of putting into fermentation vat and adding 89.95kg soaked 17 hours, the elimination soaked in water with the clear water washing, drains, the B article, for use;
C). get dictyophora phalloidea 15kg, remove and to adhere to impurity, put into fermentation vat and add 20 ℃ warm water 30kg, soaked 3 hours; The elimination soaked in water with the clear water washing, drains; Put into container again and add the water of 3～8 times of weight of dictyophora phalloidea, under the condition of 85 ℃～95 ℃ of temperature, lixiviate 2 hours; Remove by filter solid content, get the dictyophora phalloidea extract, for use;
D). get A article, B article mixing, must mix beans, mix beans and put into fiberizer and add the water mill slurry, slurries are crossed 200 mesh sieves, and to make concentration be the mixed pulp of include mixed beans 20%～25% and boil;
E). when slurry to be mixed is cooled to 35 ℃～60 ℃; After dictyophora phalloidea extract in adding δ-glucolactone 0.3kg and the step c) stirred, the container molding of packing into solidified, 75 ℃～90 ℃ of setting temperatures; Setting time 20 minutes promptly gets fresh-keeping and healthcare bean curd.
Embodiment two
1. composition of raw materials: chick-pea 62.5kg, soya bean 17kg, dictyophora phalloidea 20kg, δ-glucolactone 0.5kg.
2. preparation method:
A). get chick-pea 62.5kg, the screening impurity elimination, the clear water of putting into fermentation vat and adding 250kg soaked 22 hours, the elimination soaked in water drains with the clear water washing, the A article, for use;
B). get soya bean 17kg, the screening impurity elimination is put into fermentation vat and is added 42.5 clear water and soaked 15 hours, and the elimination soaked in water drains with the clear water washing, the B article, for use;
C). get dictyophora phalloidea 20kg, remove and to adhere to impurity, put into fermentation vat and add 20 ℃ warm water 50kg, soaked 3 hours; The elimination soaked in water with the clear water washing, drains; Put into container again and add the water of 3～8 times of weight of dictyophora phalloidea, under the condition of 85 ℃～95 ℃ of temperature, lixiviate 2 hours; Remove by filter solid content, get the dictyophora phalloidea extract, for use;
D). get A article, B article mixing, must mix beans, mix beans and put into fiberizer and add the water mill slurry, slurries are crossed 200 mesh sieves, and to make concentration be the mixed pulp of include mixed beans 20%～25% and boil;
E). when slurry to be mixed is cooled to 35 ℃～60 ℃; After dictyophora phalloidea extract in adding δ-glucolactone 0.5kg and the step c) stirred, the container molding of packing into solidified, 75 ℃～90 ℃ of setting temperatures; Setting time 20 minutes promptly gets fresh-keeping and healthcare bean curd.
Embodiment three
1. composition of raw materials: chick-pea 46.8kg, soya bean 28kg, dictyophora phalloidea 25kg, δ-glucolactone 0.2kg.
2. preparation method:
A). get chick-pea 46.8kg, the screening impurity elimination, the clear water of putting into fermentation vat and adding 140.4kg soaked 18 hours, the elimination soaked in water with the clear water washing, drains, the A article, for use;
B). get soya bean 28kg, the screening impurity elimination, the clear water of putting into fermentation vat and adding 112kg soaked 19 hours, the elimination soaked in water with the clear water washing, drains, the B article, for use;
C). get dictyophora phalloidea 25kg, remove and to adhere to impurity, put into fermentation vat and add 20 ℃ warm water 75kg, soaked 3 hours; The elimination soaked in water with the clear water washing, drains; Put into container again and add the water of 3～8 times of weight of dictyophora phalloidea, under the condition of 85 ℃～95 ℃ of temperature, lixiviate 2 hours; Remove by filter solid content, get the dictyophora phalloidea extract, for use;
D). get A article, B article mixing, must mix beans, mix beans and put into fiberizer and add the water mill slurry, slurries are crossed 200 mesh sieves, and to make concentration be the mixed pulp of include mixed beans 20%～25% and boil;
E). when slurry to be mixed is cooled to 35 ℃～60 ℃; After dictyophora phalloidea extract in adding δ-glucolactone 0.2kg and the step c) stirred, the container molding of packing into solidified, 75 ℃～90 ℃ of setting temperatures; Setting time 20 minutes promptly gets fresh-keeping and healthcare bean curd.
Claims (1)
1. fresh-keeping and healthcare bean curd; Raw material comprises chick-pea, soya bean, dictyophora phalloidea, δ-glucolactone; The prescription that it is characterized in that this raw material is by weight percentage: chick-pea 25%～65%; Soya bean 15%～30%, dictyophora phalloidea 10%～25%, δ-glucolactone 0.15%～0.35%; Its preparation method comprises the steps:
A). take by weighing chick-pea by prescription, the screening impurity elimination, the clear water of putting into fermentation vat and adding 3～6 times of weight of chick-pea soaked 8～24 hours, and the elimination soaked in water with the clear water washing, drains, must the A article, for use;
B). take by weighing soya bean by prescription, the screening impurity elimination, the clear water of putting into fermentation vat and adding 2～5 times of weight of soya bean soaked 6～20 hours, and the elimination soaked in water with the clear water washing, drains, must the B article, for use;
C). take by weighing dictyophora phalloidea by prescription, remove and to adhere to impurity, put into fermentation vat and add 20 ℃ of emerge in worm water 2～4 hours of 2～5 times of weight of dictyophora phalloidea; The elimination soaked in water with the clear water washing, drains; Put into container again and add the water of 3～8 times of weight of dictyophora phalloidea, under the condition of 85 ℃～95 ℃ of temperature, lixiviate 2 hours; Remove by filter solid content, get the dictyophora phalloidea extract, for use;
D). get A article, B article mixing, must mix beans, mix beans and put into fiberizer and add the water mill slurry, slurries are crossed 200 mesh sieves, and to make concentration be the mixed pulp of include mixed beans 20%～25% and boil;
E). when slurry to be mixed is cooled to 35 ℃～60 ℃; After the δ-glucolactone of adding formula ratio and the dictyophora phalloidea extract in the step c) stirred, the container molding of packing into solidified, 75 ℃～90 ℃ of setting temperatures; Setting time 15～30 minutes promptly gets fresh-keeping and healthcare bean curd.
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Cited By (6)
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| CN106260027A (en) * | 2016-08-05 | 2017-01-04 | 井冈山井祥菌草生态科技股份有限公司 | A kind of Caulis Bambusae In Taeniam bean curd and method thereof |
| CN107041425A (en) * | 2017-04-10 | 2017-08-15 | 张宏梅 | A kind of long taste beancurd formula and preparation method thereof |
| CN109965024A (en) * | 2019-04-28 | 2019-07-05 | 邵阳学院 | A kind of dictyophora phalloidea bean curd and preparation method thereof |
| CN110024864A (en) * | 2019-03-29 | 2019-07-19 | 河南世通食品有限公司 | A kind of production method of fresh-keeping bean curd |
| CN111034811A (en) * | 2019-12-30 | 2020-04-21 | 吉林农业大学 | Preparation method of chickpea bean curd |
| CN113826825A (en) * | 2021-07-22 | 2021-12-24 | 郝辉 | Metagenetic chickpea bean curd and preparation method thereof |
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| CN113826825A (en) * | 2021-07-22 | 2021-12-24 | 郝辉 | Metagenetic chickpea bean curd and preparation method thereof |
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| CN102771579B (en) | 2013-07-31 |
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