CN102934698A

CN102934698A - Peanut bean curd stick and preparation method thereof

Info

Publication number: CN102934698A
Application number: CN201210478287XA
Authority: CN
Inventors: 廖福存; 黄结云
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-11-22
Filing date: 2012-11-22
Publication date: 2013-02-20

Abstract

The invention discloses a preparation method of a peanut bean curd stick, and the method comprises the following steps of: preparing 85-90% by weight of soybean and 10-15% by weight of peanut, adding 0.1-0.2% of modifier food-grade sorbitol according to the weight of the raw materials, peeling, soaking, mixing, jordaning, filtering, deslagging, adding the modifier, boiling the slurry, uncovering to extract a bean curd stick and drying to obtain the peanut bean curd stick product. The peanut bean curd stick has the healthcare properties of tonifying spleen, moistening lung, enriching the blood and regulating vital energy, lengthening life and beautifying, can be used for effectively preventing the scorch phenomenon due to over high temperature during the drying process, is fresh and soft, and is high in quality.

Description

Peanut dried bean milk cream and preparation method thereof

Technical field

The invention belongs to a kind of processed soybean food.

Background technology

Bean curd stick claims again Beancurd sheet or the skin of soya-bean milk, is the film that boils the soya-bean milk surface solidification, eats after can aquatic foods eating or dry, and bean curd stick originates from the Tang Dynasty, apart from modern existing more than 1,000 year history, is a kind of traditional food that Chinese like very much, also claims skin of beancurd, the skin of soya-bean milk in Sichuan.It has strong beany flavour, and the not available unique mouthfeel of other bean product is also arranged simultaneously.From the angle of nutrition, the special benefits that bean curd stick also has other bean product to replace.The energy proportioning is balanced to be compared with general bean product, and the Density of nutrient of bean curd stick is higher, and per 100 gram bean curd stick contain 14 gram fat, 25.2 gram protein, 48.5 gram carbohydrate and other vitamin and mineral elements.The ratio of these three kinds of energy matters is in admirable proportion in the bean curd stick, and the energy of recommending in " Chinese residents dietary guidelines " absorption ratio is comparatively approaching, is a kind of nutritious high-quality bean product that balanced energy can be provided for human body again.This food is eaten before and after motion, rapid makeup energy, and provide muscle growth needed protein.Its technique is that peeling → immersion → mixing → defibrination → filter and remove residue → mashing off → take off skin extracts bean curd stick → be drying to obtain bean curd stick product.Product nutrition is comprehensive not, and temperature superelevation slightly just the problem of phenomenon occurred burning when there was oven dry in production process, and it is fresh that product can keep, soft poor, the low deficiency that waits of quality.

Summary of the invention:

The object of the invention is to propose a kind of nutrition peanut dried bean milk cream and preparation method thereof.

Peanut dried bean milk cream prescription of the present invention is characterized in that: the composition of raw materials proportion scale, by weight percentage, and soya bean 85-90% scope, peanut 10-15% scope by raw material weight, is added 0.1-0.2% modifier---food-grade sorbierite.

Peanut dried bean milk cream preparation method of the present invention, it is characterized in that: the feed proportioning ratio, by weight percentage, soya bean 85-90% scope, peanut 10-15% scope, respectively peeling → immersion → mixing → defibrination → filter and remove residue → add 0.1-0.2% food-grade sorbierite → mashing off → take off skin by raw material weight to extract bean curd stick → be drying to obtain peanut dried bean milk cream product.

Raw material:

Soya bean: modern medicine study is thought, soya bean does not contain cholesterol, and can reduce body's cholesterol, reduce arteriosclerotic generation, prevention of cardiac also contains a kind of material that presses down pancreatin in the soya bean, it has certain curative effect to diabetes. therefore, soya bean is recommended as by the nutritionist and prevents and treats coronary heart disease, the ideal health care product of the diseases such as hypertension of atherosclerosis. and contained soft phosphatide is the pith that brain cell forms in the soya bean, and often eating soya bean has important usefulness to increasing and improving brain technical ability.Motherland's medical science is thought, takes soya bean and can make us the longue skin, and beneficial color, the replenishing essence marrow, reinforcement gas, the qi-restoratives appetizing is the help food that suitable valetudinarian, invalid uses, and has nourishing qi and blood. during invigorating the spleen is wide, the peaceful heart of body-building, lower sharp large intestine, the effect of moisturizing the water that disappears.

Peanut: one of traditional food of liking as common people just has the good reputation of " peanut " since ancient times.The proverb road: " often eating the health of peanut energy ", research finds that it has certain medical value and health care.

The present invention compared with prior art, its beneficial effect is: the care characteristics that has the invigorating the spleen moistening lung, enriches blood and regulate the flow of vital energy, lengthen one's life and improve looks, add modifier food-grade sorbierite, temperature is omited superelevation when effectively preventing from drying, just the problem of phenomenon appears burning, and can keep fresh, flexibility, quality greatly improves.

Concrete embodiment:

Embodiment 1

The feed proportioning ratio, by weight percentage, soya bean 85-90% scope, peanut 10-15% scope by raw material weight, is added 0.1-0.2% modifier---food-grade sorbierite.

Embodiment 2

The feed proportioning ratio, by weight percentage, soya bean 85-90% scope, peanut 10-15% scope, respectively peeling → immersion → mixing → defibrination → filter and remove residue → add 0.1-0.2% food-grade sorbierite → mashing off → take off skin by raw material weight to extract bean curd stick → be drying to obtain peanut dried bean milk cream product.

Embodiment 3

The feed proportioning ratio, by weight percentage, soya bean 90%, peanut 10%, respectively peeling → immersion → mixing → defibrination → filter and remove residue → add 0.1% food-grade sorbierite → mashing off → take off skin by raw material weight to extract bean curd stick → be drying to obtain peanut dried bean milk cream product.

Embodiment 4

The feed proportioning ratio, by weight percentage, soya bean 85%, peanut 5%, add 0.2% modifier food-grade sorbierite by raw material weight, peeling → immersion → mixing → defibrination → filter and remove residue → press raw material weight adds 0,2% modifier food-grade sorbierite → mashing off → take off skin and extracts bean curd stick → be drying to obtain peanut dried bean milk cream product respectively.

Above embodiment 1-4 gained peanut dried bean milk cream products, the care characteristics that has the invigorating the spleen moistening lung, enriches blood and regulate the flow of vital energy, lengthen one's life and improve looks adds modifier food-grade sorbierite, temperature is omited superelevation when effectively preventing from drying, just the problem of phenomenon occurs burning, and keep fresh flexibility, quality also greatly improves.

Claims

1. peanut dried bean milk cream prescription is characterized in that: its composition of raw materials proportion scale, by weight percentage, and soya bean 85-90% scope, peanut 10-15% scope by raw material weight, is added 0.1-0.2% modifier---food-grade sorbierite.

2. peanut dried bean milk cream preparation method, it is characterized in that: the feed proportioning ratio, by weight percentage, soya bean 85-90%, peanut 10-15%, respectively peeling → immersion → mixing → defibrination → filter and remove residue → add 0.1-0.2% food-grade sorbierite → mashing off → take off skin by raw material weight to extract bean curd stick → be drying to obtain peanut dried bean milk cream product.