CN103461524A

CN103461524A - Tofu with sweet-scented osmanthus aroma

Info

Publication number: CN103461524A
Application number: CN2013104541717A
Authority: CN
Inventors: 刘东姣
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-09-29
Filing date: 2013-09-29
Publication date: 2013-12-25

Abstract

The invention discloses tofu with sweet-scented osmanthus aroma. The tofu is characterized in that the tofu is manufactured through the following steps of preparing sweet-scented osmanthus powder, soaking soybeans, grinding and filtering thick liquid, mixing materials and boiling thick liquid, curdling and manufacturing tofu. Aroma sweet-scented osmanthus is added in the tofu, the sweet-scented osmanthus is precisely selected and proportioned, so that the manufactured tofu has plant aroma, and when a consumer eats the tofu, the effects that sweet-scented osmanthus aroma is rich and the consumer is refreshed are achieved. Therefore, the tofu enriches nutrient varieties of traditional tofu, enriches tastes of tofu, and has unique sweet aroma.

Description

A kind of sweet osmanthus fragrance bean curd

Technical field

The present invention relates to a kind of bean-curd product, relate in particular to a kind of sweet osmanthus fragrance bean-curd product and processing method thereof.

Background technology

The sweet osmanthus effect: yellowish white, fragrance, extract aromatic oil, and osmanthus concrete processed, can be used for food, cosmetics, can cake processed, candy, and can make wine.The sweet osmanthus flavor is hot, can be used as medicine.With flower, fruit and root, be used as medicine.Pick flowers autumn; The fruit picking in spring; The four seasons are adopted root, dry respectively.Flower: suffering, temperature.Really: acrid, sweet, warm.Root: sweet, micro-puckery, flat.Function cures mainly: flower: loose cold broken knot, preventing phlegm from forming and stopping coughing.Breathe heavily phlegm for having a toothache, coughing many, through closing stomachache.Really: warm stomach, flat liver, loose cold.For cold of insufficiency type and stomachache.Root: wines used as antirheumatic, loose cold.For the rheumatism arthralgia and myalgia, pain in the back, the toothache of suffering from a deficiency of the kidney.

Soybean curd nutrition is abundant, and the various trace elements that contains the needed by human such as iron, calcium, phosphorus, magnesium, also contain carbohydrate, vegetable oil and abundant high-quality protein, and digestibility reaches more than 95%, have the laudatory title of " Vegetable meat ".Two fritter bean curd, can meet the requirement of one day calcium of a people.The coagulating agent that conventional method adopts is halogen, gypsum etc., not only affects its edible flavor, and eater's health is also had to adverse effect.

Summary of the invention

The invention provides the technical scheme of a kind of sweet osmanthus fragrance bean curd and processing method thereof.

A kind of sweet osmanthus fragrance bean curd is characterized in that obtaining according to following steps processing:

A, prepare pollen powder of sweet osmanthus: bright sweet osmanthus is cleaned to microwave drying 5min, ultramicro grinding to 300 order; After the mass ratio that sweet osmanthus powder and water are pressed to 1:10～1:15 mixes in the hot water of 55～60 ℃ ultrasonic lixiviate 1～2h, extract heating concentrated the relative density thick medicinal extract that is 0.8～0.9, add 95% ethanol in thick medicinal extract, standing, get supernatant, decompression recycling ethanol, the dry pollen powder of sweet osmanthus that obtains, standby;

B, soaking soybean: not selecting soybean mildew and rot, full large grain is raw material, cleans, and is placed on the emerge in worm water 8～10h of 25 ℃, until hand is pinched without hard, feels;

C, defibrination filter: routine every part of soybean adds 2 parts of water in mass ratio, with beater, wears into soya-bean milk liquid, adds a little vegetable oil in soya-bean milk, after 5min, can remove whole slurry foams, filter, add again 2 parts of water, defibrination in every part of bean dregs in mass ratio, refilter, discard bean dregs, merging filtrate, obtain raw soya-bean milk;

D, batch mixing mashing off: raw soya-bean milk is moved in jacketed pan to be heated to approach while boiling, pollen powder of sweet osmanthus is added in soya-bean milk, stir soya-bean milk while putting pollen powder of sweet osmanthus with treating without proper respect, sweet osmanthus is fully mixed, after the sweet osmanthus soya-bean milk boils and rises with soya-bean milk, keep 3min, stop heating, well-done sweet osmanthus soya-bean milk is moved in cylinder immediately, add a cover insulation 10min, temperature drop to 90 to be starched ℃, the starting point slurry;

E, select slurry: by the coagulating agent for preparing, at sweet osmanthus soya-bean milk surface uniform place slurry, during point, evenly click and enter on stirring limit in limit, till selecting while to soya-bean milk, presenting the sesame etching, adds a cover insulation 30min after point, temperature drop to 70 to be starched ℃;

F, system are rotten: first with 30 ℃ of warm water, infantees is washed wetly, then is dragged for into soya-bean milk and wrap, be placed in the platform basket frame, push, sweet osmanthus fragrance bean-curd product.

The pollen powder of sweet osmanthus that wherein in steps d, the slurry of per kilogram bean or pea mill adds the bright sweet osmanthus of 0.1～0.2kg to be prepared into.

Advantage of the present invention is as follows:

1, the present invention has added fragrant sweet osmanthus in bean curd, and sweet osmanthus has been carried out accurately selecting and proportioning, makes the bean curd of preparation possess the fragrance of plant, when the consumer is enjoying bean curd, can reach the fragrance of flowers assails one's nose, refreshing effect.Therefore, this bean curd has enriched the nutrition kind of traditional bean curd, and has enriched the taste of bean curd, has given a kind of fresh and sweet fragrance of uniqueness to bean curd.

2, the present invention fills a prescription rationally, technique is simple, easy to operate, nutritious, is of value to the healthy of people.

The specific embodiment

Embodiment 1

The extraction of a, sweet osmanthus effective ingredient: the bright sweet osmanthus of 0.2kg is cleaned to microwave drying 5min, ultramicro grinding to 300 order; After the mass ratio that sweet osmanthus powder and water are pressed to 1:10 mixes in the hot water of 55 ℃ ultrasonic lixiviate 1h, the extract heating concentrated the relative density thick medicinal extract that is 0.8, add 95% ethanol in thick medicinal extract, standing, get supernatant, decompression recycling ethanol, the dry pollen powder of sweet osmanthus that obtains, standby;

B, soaking soybean: not selecting 2kg soybean mildew and rot, full large grain is raw material, cleans, and is placed on the emerge in worm water 8h of 25 ℃, until hand is pinched without hard, feels;

C, defibrination filter: routine every part of soybean adds 4kg water in mass ratio, wear into soya-bean milk liquid with beater, add a little vegetable oil in soya-bean milk, after 5min, can remove whole slurry foams, filter, add again 4kg water, defibrination in every part of bean dregs in mass ratio, refilter, discard bean dregs (making feed), merging filtrate, obtain raw soya-bean milk;

Obtain bean curd 6.2kg, the delicate fragrance of sweet osmanthus is arranged.

Claims

1. a sweet osmanthus fragrance bean curd is characterized in that obtaining according to following steps processing:

2. sweet osmanthus fragrance bean curd according to claim 1, is characterized in that the pollen powder of sweet osmanthus that the slurry of per kilogram bean or pea mill in wherein said steps d adds the bright sweet osmanthus of 0.1～0.2kg to be prepared into.