CN103444879A - Novel environment-friendly compound beancurd - Google Patents

Abstract

The invention relates to novel environment-friendly compound beancurd capable of providing more complete nutritive ingredients and favorable for promoting the health. The novel environment-friendly compound beancurd is realized by compounding existing beancurd and vegetables together by mainly using nutrition and health maintenance advantages of the existing beancurd and the vegetables. A making method of the novel environment-friendly compound beancurd is basically consistent with an existing beancurd process, and is different from the existing beancurd process on the aspect that a certain amount of one or more vegetable particles or vegetable juice is added according to the scientific nutrition requirement, and the novel compound beancurd containing vegetable components is produced after the beancurd is cured. Pickled Chinese cabbage water or glucolactone instead of conventional gypsum or brine is selected as a curing agent, thus a better effect can be achieved. The novel beancurd is capable of achieving the purposes of good taste, complete nutrition and disease prevention and control.

Description

A kind of novel green compound type bean curd

Affiliated technical field

Patent of the present invention relates to a kind of a kind of novel green bean curd that adds green vegetables and adopt sauerkraut water spot halogen to form in bean curd manufacturing process, it has the advantages that traditional bean curd and vegetables merge, and abandoned traditional gypsum and bittern and ordered the method for bean curd, this kind of bean curd is more suitable for the health demand in people, is a new technology that belongs to the making food field.

Background technology

Bean curd is a kind of traditional, the popular processed soybean food of China, is the regular guest on dining table.Bean curd not only has the characteristics such as cheapness, soft cunning, fresh and tender, absorption easy to digest, and its nutritive value is especially abundant.All on the books to it in many ancient books.Five period in generation people just claim that bean curd is " little butchering sheep ", meaning its delicate and nutritive value can compare favourably with fresh mutton.

Containing abundant vegetable protein in bean curd, is human life activity's material base.The basic composition of protein is each seed amino acid, wherein have eight kinds to be that human body self can not synthesize, and in bean curd, contained quantity is more.Fat content in bean curd is also higher, reaches 15%-20%, and the energy of vital movement can be provided, but because soybean is plant, so not containing cholesterol.Protein content is high, value good and the food of cholesterol few (even not having) only has soybean a kind of, and this is that soybean protein more is conducive to one of healthy reason than meat proteins.Also contain abundant calcium in bean curd, according to surveying and determination, the calcium content of the calcium content of 250 gram bean curd and 250 milliliters of milk is suitable.If the first selection that milk and dairy produce are food replenishes the calcium, bean product are exactly second undoubtedly so.In addition, also contain more rich B family vitamin in bean curd, particularly vitamin B2 content is many, is rich in addition the various trace elements of the needed by human such as iron, calcium, phosphorus, magnesium, sodium and potassium in bean curd, is the good source of needed by human body mineral matter.

Bean curd is not only nutritious, and the expert also finds recently, takes liberties with joke and can also prevent numerous disease.For example, what the modern was afraid of most is exactly that cholesterol is too high, because too high cholesterol can bring out many cardiovascular and cerebrovascular diseases.The expert finds, contains abundant stigmasterol in the raw soybeans of bean curd, and this stigmasterol can suppress some central cholesterol of meat food that we eat usually.So, often take liberties with joke and can reduce the incidence of cardiovascular and cerebrovascular disease.Modern medicine confirms, bean curd is except having additional nutrients, help digest, orectic function, also rather useful to growing of tooth, bone, can increase the content of iron in blood in hematopoiesis function; Bean curd, containing cholesterol, is not the herbal cuisine delicacies of hypertension, high fat of blood, high-cholesterol disease and artery sclerosis, patients with coronary heart disease.It is also the dietotherapy good merchantable brand that children, weakling and the elderly supplement the nutrients.Bean curd contains abundant phytoestrogen, and Prevention and Treatment of Osteoporosis is had to good effect.The function that suppresses in addition breast cancer, prostate cancer and leukemia, the steroid sterol in bean curd, stigmasterol, be all the active ingredient that presses down cancer.

The nutritional labeling of bean curd has tens kinds, mostly all people's health is highly profitable, but that the nutritional labeling of needed by human body also has is a lot, only by having bean-curd product now, is difficult to meet the omnibearing demand of human body.If vegetables etc. are combined with each other with bean-curd product,, in the process of making bean curd, add a certain amount of one or more vegetables particle or vegetable juice, the nutriment of diversification more just can be provided.

Contain many materials that are of value to health in vegetables.Contain a large amount of cellulosics in vegetables, cellulosic can not be absorbed by the stomach of human body, but itself can absorb a large amount of moisture, can effectively promote the wriggling of intestines and stomach, so can reduce the time that food stops at enteron aisle, reduce nutrient and be absorbed, and assist early to discharge the refuse unhelpful to human body.Eat the metabolic function that cellulosic can promote health more, more can the whole intestines of stomach invigorating, adjustment blood quality, enhancing health physique and control body weight.Vegetables contain than bean curd more vitamin and the mineral matter of horn of plenty, wherein important with vitamin C, vitamin D, vitamin A and citrin, and this is to lack in bean-curd product.Owing to containing many materials that are of value to health in vegetables, can not only strengthen human body constitution so eat vegetables more, can also treat various diseases.Investigation vegetables and the research of old and feeble relation find to eat vegetables as if can help the brain youth resident, suppress old and feeble, the intelligence decline that may delay to be caused by age growth simultaneously.

In sum, along with the development in epoch, people more and more focus on mouthfeel and the nutritive value of food.If can be combined with each other bean-curd product and vegetables by reasonable manner, just can play the irreplaceable effect of single diet, for people healthy provides better effect.

Summary of the invention

More comprehensive in order to make existing bean-curd product obtain nutrition, color and luster is more colorful, the invention provides the compound bean curd of a kind of novel green, and this bean curd not only preparation method is comparatively simple, and can take full advantage of the multi-nutrition of compound substance, increases the good mouthfeel of bean curd.Also can make the bean curd of different colours according to people's difference hobby and nutrition matching relationship, can reach mouthfeel, polychrome pool, comprehensive, healthy disease-resistant effect balanced in nutrition.Because the raw material for preparing bean curd is all that employing is popular, therefore, preparation cost is cheaper, can become a kind of popular food popular to people.

The technical solution adopted for the present invention to solve the technical problems is: by after soybeans soaking, wear into slurry with grinding machine, then remove by filter filter residue, then soya-bean milk is poured in reactor and heated, when the boiled beginning of soya-bean milk seethes with excitement, vegetables through washing, chopping are added, or add the vegetable juice of squeezing out, after stirring with soya-bean milk, with sauerkraut water, replace gypsum or bittern to carry out ordering halogen, bean curd just can carry out the briquetting processing to bean curd after starting sclerosis, generates green compound type bean curd.

The invention has the beneficial effects as follows: can make the complex of a kind of green vegetables and existing bean curd, so both utilize original nutriment in bean curd, add again wholesome composition in vegetables, reach the effect of comprehensive nutrient.The kind of vegetables is a lot; the color and luster difference; also each is variant for contained nutritional labeling; can be according to factors such as prepared soybean curd nutrition composition, color and luster situations; select one or more vegetables as additive; add after also can being made into vegetables the particle of different sizes or pressing into juice as required, so just can provide for people the selection of diversification.

The accompanying drawing explanation

Below in conjunction with accompanying drawing, the present invention is further described.

Accompanying drawing is process flow diagram prepared by green compound type bean curd

The specific embodiment

Make common beancurd and generally use soybean, with water logging approximately (summer can be shorter) about one day, until beans soak fat after, the band water mill is broken, the elimination dregs, enter pan boiling and boil, Glycine max (L.) Merr, then put with bittern or gypsum, the jellied bean curd that congeals into, then with the cloth parcel, press and remove part moisture.Preparation process and the common beancurd of novel green compound type bean curd are basic identical; difference is to add one or more vegetables particle or vegetable juice in boiling Glycine max (L.) Merr; the mass ratio of vegetables particle or vegetable juice and soya-bean milk can be between 5%～60%; the large I of vegetables particle is according to different vegetable varieties and make needs; in the scope of 0.5～10mm, adjusted, to meet different needs.Ordering in the selection of halogen raw material, no longer adopt bittern or gypsum, and it is curing to adopt sauerkraut water or glucolactone orders halogen.So just made a kind of not only nutrition, color and luster is abundant but also good to eat green compound type bean curd.

Claims (4)

1. a novel green compound type bean curd, it is to adopt the raw materials such as soybean, vegetables, sauerkraut water or glucolactone to be prepared from through processing.It is characterized in that: after making soya-bean milk, soybean adds one or more vegetables particle or vegetable juice, after solidifying with sauerkraut water or glucolactone, a kind of compound bean curd of formation.

2. green compound type bean curd according to claim 1, is characterized in that: according to the nutrient type of bean curd, add single or several vegetables particles or vegetable juice.

3. green compound type bean curd according to claim 1, it is characterized in that: the mass ratio of vegetables particle or vegetable juice and soya-bean milk can, between 5%～60%, can be adjusted as the case may be.

4. green compound type bean curd according to claim 1 is characterized in that: the large I of vegetables particle is according to different vegetable varieties and make needs, in the scope of 0.5～10mm, adjusts.

Images