CN103431068A

CN103431068A - Method for preparing beancurd from germinated soybeans

Info

Publication number: CN103431068A
Application number: CN201310406710XA
Authority: CN
Inventors: 黄秀英
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-09-10
Filing date: 2013-09-10
Publication date: 2013-12-11

Abstract

The invention belongs to the technical field of preparation of beancurd, and particularly relates to a method for preparing beancurd from germinated soybeans. The method comprises the following steps: selecting soybeans as the raw material, soaking, carrying out germination hastening, germinating the soybeans, pulping, boiling by a conventional method, jelling, and forming to prepare the beancurd. The soybean sprouts germinated from common soybeans maintain the original nutrients in the soybeans, and have great changes in nutrient components. The beancurd prepared from the soybean sprouts has higher nutrient content, so that the common beancurd has much higher value on the premise of increasing little cost and becomes a high-grade beancurd product.

Description

A kind of method for preparing bean curd with the germination soya bean

Technical field

The invention belongs to bean curd new preparation technology field, be specifically related to a kind of method for preparing bean curd with the germination soya bean.

Background technology

Bean curd is the traditional food of the Chinese nation, is China alchemist---the green health food of Huainan king Liu An invention.Even to this day, the history of existing more than 2,100 year, deeply be subject to China people, peripheral various countries, reach liking of the people of the world.So far, great variety of goods, of all shapes and colors, has unique flavor in development, and the manufacture craft simple edible is characteristics easily.Bean curd high protein, low fat, tool is hypotensive, reducing blood lipid, the effect of norcholesterol.Be give birth to ripe all can, old children is all suitable, health regimen, the delicacy excellent product prolonged life.Soybean curd nutrition is abundant, and the various trace elements that contains iron, calcium, phosphorus, magnesium and other needed by human, also contain carbohydrate, vegetable oil and abundant high-quality protein, have the laudatory title of " Vegetable meat ".The digestibility of bean curd reaches more than 95%.Two fritter bean curd, can meet the requirement of one day calcium of a people.

At present, bean curd is mainly to take soya bean to be prepared from as raw material.

Summary of the invention

Purpose of the present invention just is to provide the preparation method of brand-new a kind of bean curd, specifically a kind of method for preparing bean curd with the germination soya bean.Concentrate and to comprise: select soya bean as raw material, then through the method for immersion → vernalization → germination soya bean → defibrination → routinely carry out mashing off, select slurry, moulding and prepare bean curd.By implementing the present invention, the moyashi that common soya bean forms after germinateing not only remains with the original nutrition of soya bean, and great variation has occurred its nutrition.And take moyashi as raw material, the soybean curd nutrition prepared is higher, under the prerequisite that less increases cost, common beancurd is significantly rised in value, and becomes high-quality tofu product.

Described germination soya bean, in the soybean germination process, nutritional labeling can change.The research discovery, moyashi had both remained with the nutritional characteristic of soya bean, also bore many new nutrients simultaneously.Soya bean germinateed through 3-4 days, and protein, fat content are substantially constant, but originally be difficult for absorbed material in soya bean, sharply descend, and even absorb highly beneficial.Because the composition useful to human body constantly occurs or increase, the mineral matters such as more phosphorus, zinc in soya bean are released; The variation maximum of vitamin content, carrotene increases by 2 to 3 times, and vitamin B2 increases by 2 to 5 times.Nicotinic acid increases more than 2.5 times, and cobalamin increases by 9 to 10 times.Surprisingly, ascorbic content grows out of nothing, and in addition, in the tall scrawny person of germinateing 3～4 days, vitamin C, amino acid whose content are for the highest, and now bean sprouts length is 3～4 centimetres.

The present invention is achieved through the following technical solutions:

A kind of method for preparing bean curd with the germination soya bean comprises the following steps in technical scheme:

1, select materials: select grain heavy full, without going mouldy, free from admixture, when the beans kind of producing per year as raw material.

2, soak: the soya bean kind is immersed in clean water and soaks 8～12 hours.

3, vernalization: the soya bean that will suction water picks up, with clear water, rinse 1～2 time, then but the beans kind is positioned in draining and nonmetallic vessel, and cover one deck woven bag on the beans kind, every day, trickle was 2～3 times, when the beans kind shows money or valuables one carries unintentionally, then manage 15～18 hours, beans kind germination percentage gets final product defibrination when above 90.

4, defibrination: germination beans kind is rinsed 2～3 times with clear water again, then press 1 jin of beans kind to 6～8 jin of clear water, then defibrination.

5, prepare bean curd: method is routinely carried out mashing off, is selected slurry, moulding and prepare bean curd.

The existing following advantage of the present invention:

1, next bean curd manufacturing technology plan plot proposed by the invention is novel, measure is unique, easily implements.

2, implement the present invention's core material used---moyashi, preparation technology is simple, and preparation process does not produce how many costs.Moyashi not only remains with the original nutrition of soya bean, and great variation has occurred its nutrition, and main manifestations is: in soya bean, the mineral matters such as more phosphorus, zinc are released; The variation maximum of vitamin content, carrotene increases by 2 to 3 times, and vitamin B2 increases by 2 to 5 times.Nicotinic acid increases more than 2.5 times, and cobalamin increases by 9 to 10 times.Surprisingly, ascorbic content grows out of nothing, and in addition, in the tall scrawny person of germinateing 3～4 days, vitamin C, amino acid whose content are for the highest.

3, by implementing the present invention, take moyashi as raw material, the soybean curd nutrition prepared is higher, under the prerequisite that less increases cost, common beancurd is significantly rised in value, and becomes high-quality tofu product.

The specific embodiment

Below in conjunction with embodiment, method of the present invention is further illustrated.

A kind of method for preparing bean curd with the germination soya bean, the specific embodiment is as follows:

2, soak: the soya bean kind is immersed in clean water and soaks 8～12 hours.

Claims

1. a method for preparing bean curd with the germination soya bean is characterized in that comprising the following steps:

(1) select materials: select grain heavy full, without going mouldy, free from admixture, when the beans kind of producing per year as raw material;

(2) soak: the soya bean kind is immersed in clean water and soaks 8～12 hours;

(3) vernalization: the soya bean that will suction water picks up, with clear water, rinse 1～2 time, then but the beans kind is positioned in draining and nonmetallic vessel, and cover one deck woven bag on the beans kind, every day, trickle was 2～3 times, when the beans kind shows money or valuables one carries unintentionally, then manage 15～18 hours, beans kind germination percentage gets final product defibrination when above 90;

(4) defibrination: germination beans kind is rinsed 2～3 times with clear water again, then press 1 jin of beans kind to 6～8 jin of clear water, then defibrination;

(5) prepare bean curd: method is routinely carried out mashing off, is selected slurry, moulding and prepare bean curd.