CN103461532A

CN103461532A - Method for manufacturing beancurd jelly containing passion fruits and pawpaw

Info

Publication number: CN103461532A
Application number: CN2013104598630A
Authority: CN
Inventors: 刘泽霖
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-09-30
Filing date: 2013-09-30
Publication date: 2013-12-25

Abstract

The invention discloses a method for manufacturing beancurd jelly containing passion fruits and pawpaw. The method is characterized in that beancurd jelly is manufactured through the following steps of preparing passion fruit and pawpaw fruit juice, soaking soybeans, grinding and filtering thick liquid, mixing materials and boiling thick liquid, and curdling. Environment-friendly lactic acid liquid is used for carrying out sterilization on the surfaces of fruits, then blanching is carried out, health protection components and other components beneficial to human bodies of the fruits are added into tofu, and therefore the beancurd jelly has the advantages of developing intelligence, lubricating skin, improving habitus, preventing diseases, caring health and beautifying the features.

Description

A kind of jellied bean curd preparation method containing passion fruit and pawpaw

Technical field

The present invention relates to a kind of bean-curd product, relate in particular to a kind of jellied bean curd preparation method containing passion fruit and pawpaw.

Background technology

Passion fruit, the formal name used at school passionflower, be a kind of fragrant fruit, and the good reputation of " king of fruit juice " is arranged.For perennial evergreen is climbed bejuco.Sweet fruit acid is good to eat, with rich flavor, and fragrance is pleasant.According to surveying and determination, the passionflower fruit contains the aromatic substance surpassed more than 132 kinds, be suitable for most processing and be mixed into the mixing use with other fruit (as mango, pawpaw, guava, mandarin orange orange and apple etc.) processing, can improve significantly mouthfeel and the fragrance of these fruit syrup, can do the additive of fruit drink or other food to promote fragrance, improve quality.

Jellied bean curd claims again jellied bean curd, the maximum characteristics of jellied bean curd are the delicacies of bean curd, therefore the brain in title bean curd, nutritious, 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, human body reaches more than 96% the jellied bean curd digestibility.And passion fruit compound use together with some fruit, in bean-curd product, is rarely had to information.

In addition, tropical fruit (tree) is grown in hot and humid environment usually, and fruit surface can be retained the multiple microorganism that food security is had to negative effect, such as: Escherichia coli, yeast and mold etc.Ripe tropical fruit (tree) is easily damaged and abrades in transportation.The fruit juice that the fruit surface of damage flows out is the breeding of aggravation mentioned microorganism further, causes even more serious food security hidden danger.Therefore tropical fruit (tree), before deep processing, all will carry out disinfection to fruit surface.Traditional sterilization process is all used chlorine dioxide or clorox as disinfectant usually, can produce additional chemicals, harmful, and not environmental protection again.

Summary of the invention

Pawpaw is one of the south of the Five Ridges four your name fruits, peel smooth, good looking appearance, pulp is abundant careful, gives off a strong fragrance, sweet good to eat, nutritious, " hundred benefit fruit " are arranged, the refined title of " papaw ", its nutritive effect is as follows: contained pawpaw Pepsin in (1) pawpaw, can help to decompose the protein of meat food, alleviate the burden of stomach and intestine, be conducive to digestion and the absorption of human body to food, therefore the merit of reinforcing spleen to promote digestion is arranged.(2) the pawpaw Pepsin is very helpful to mammogenesis, remarkable to the effect of stimulating the secretion of milk, and the women of agalactosis is edible can increase milk.(3) the exclusive carpaine of pawpaw has antiviral biologically active effect, can stop the synthetic of human carcinogen's material nitrosamine.(4) pawpaw is warm in nature, cold not dry, is rich in 17 kinds with upper amino acid and calcium, iron etc., and its Vit C contents is 48 times of apple, half medium sized pawpaw foot is for required vitamin C adult's all day.

It is primary raw material that passion fruit, pawpaw, bean curd are take in the present invention, uses a kind of sterilization process pretreatment fruit of safety and Health, and the bacterium of removing fruit surface, provide a kind of jellied bean curd preparation method containing passion fruit and pawpaw.

A kind of jellied bean curd preparation method containing passion fruit and pawpaw is characterized in that obtaining according to following steps processing:

A, prepare passion fruit and pawpaw pulp and juice: select ripe passion fruit and pawpaw and clean, the lactate buffer solution that is 80% by concentration is diluted to 3% lactic acid solution immersion fruit with cold water, after sterilization 5～6min, be placed in the hot boiling water of 90 ℃ blanching 30 seconds, by the peeling of the passion fruit after blanching take pulp, pawpaw goes seed to pull an oar;

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, passion fruit meat is added in soya-bean milk together with the pawpaw parchment, stir soya-bean milk while putting with treating without proper respect, passion fruit, pawpaw are fully mixed, after soya-bean milk boils and rises with soya-bean milk, keep 3min, stop heating, well-done 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 soya-bean milk surface uniform place slurry prepared, 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, and temperature drop to 70 to be starched ℃, get final product.

The pawpaw parchment that the passion fruit meat that in wherein said steps d, the slurry of per kilogram bean or pea mill adds the bright passion fruit of 0.3～0.4kg to be prepared into and the bright pawpaw of 0.5～1kg are prepared into.

Advantage of the present invention is as follows:

1, the present invention uses the lactate buffer solution of environmental protection to carry out sterilization processing to fruit surface, carry out again blanching, the health-care components of fruit and other compositions useful to human body effectively are added in bean curd, thus the effect that reaches brain tonic and intelligence development, profit flesh pool skin, improves physique, disease-prevention health and beauty treatment by eating jellied bean curd.

2, to take passion fruit and pawpaw be main additive in the present invention, not only enriched the nutrition kind of traditional bean curd flower, enriched again the taste of jellied bean curd, given a kind of mouthfeel of uniqueness to jellied bean curd.

The specific embodiment

Embodiment 1

A, prepare passion fruit and pawpaw pulp and juice: the passion fruit and the 1kg pawpaw that select the 0.6kg maturation are cleaned, the lactate buffer solution that is 80% by concentration is diluted to 3% lactic acid solution immersion fruit with cold water, after sterilization 5～6min, be placed in the hot boiling water of 90 ℃ blanching 30 seconds, by the peeling of the passion fruit after blanching take pulp, pawpaw goes seed to pull an oar;

B, soaking soybean: selecting 2kg 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 4kg 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 4kg water, defibrination in every part of bean dregs in mass ratio, refilter, discard bean dregs, merging filtrate, obtain raw soya-bean milk;

Obtain the jellied bean curd 11.2kg selected with sesame, jellied bean curd presents faint yellow, and fruit juice delicate fragrance is arranged.

Claims

1. the jellied bean curd preparation method containing passion fruit and pawpaw is characterized in that obtaining according to following steps processing:

2. the jellied bean curd preparation method containing passion fruit and pawpaw according to claim 1, is characterized in that the pawpaw parchment that passion fruit meat that the slurry of per kilogram bean or pea mill in wherein said steps d adds the bright passion fruit of 0.3～0.4kg to be prepared into and the bright pawpaw of 0.5～1kg are prepared into.