CN103461532A - Method for manufacturing beancurd jelly containing passion fruits and pawpaw - Google Patents
Method for manufacturing beancurd jelly containing passion fruits and pawpaw Download PDFInfo
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- CN103461532A CN103461532A CN2013104598630A CN201310459863A CN103461532A CN 103461532 A CN103461532 A CN 103461532A CN 2013104598630 A CN2013104598630 A CN 2013104598630A CN 201310459863 A CN201310459863 A CN 201310459863A CN 103461532 A CN103461532 A CN 103461532A
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- pawpaw
- soya
- bean milk
- passion fruit
- bean
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- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 35
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 35
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 28
- 244000189799 Asimina triloba Species 0.000 title claims abstract 12
- 238000000034 method Methods 0.000 title abstract description 5
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- 238000004519 manufacturing process Methods 0.000 title abstract 2
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- 235000010469 Glycine max Nutrition 0.000 claims abstract description 43
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
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- 239000007788 liquid Substances 0.000 claims abstract description 6
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- 235000014655 lactic acid Nutrition 0.000 claims abstract description 4
- 239000004310 lactic acid Substances 0.000 claims abstract description 4
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- 235000013336 milk Nutrition 0.000 claims description 35
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- 239000002002 slurry Substances 0.000 claims description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000009413 insulation Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 239000007853 buffer solution Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 239000000701 coagulant Substances 0.000 claims description 3
- 238000005530 etching Methods 0.000 claims description 3
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- 239000012467 final product Substances 0.000 claims description 3
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
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- 235000015203 fruit juice Nutrition 0.000 abstract description 4
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- 230000001050 lubricating effect Effects 0.000 abstract 1
- 240000006432 Carica papaya Species 0.000 description 28
- 239000003205 fragrance Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 235000011925 Passiflora alata Nutrition 0.000 description 2
- 235000011922 Passiflora incarnata Nutrition 0.000 description 2
- 235000013750 Passiflora mixta Nutrition 0.000 description 2
- 235000013731 Passiflora van volxemii Nutrition 0.000 description 2
- 102000057297 Pepsin A Human genes 0.000 description 2
- 108090000284 Pepsin A Proteins 0.000 description 2
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- 230000029087 digestion Effects 0.000 description 2
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 2
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- 235000021393 food security Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
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- 229940111202 pepsin Drugs 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- 239000000126 substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 239000004155 Chlorine dioxide Substances 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000037006 agalactosis Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
- AMSCMASJCYVAIF-QCVMBYIASA-N carpaine Chemical compound O([C@H]1CC[C@@H](CCCCCCCC(=O)O2)N[C@H]1C)C(=O)CCCCCCC[C@H]1N[C@@H](C)[C@@H]2CC1 AMSCMASJCYVAIF-QCVMBYIASA-N 0.000 description 1
- HXFUVYFNBRBBPM-UHFFFAOYSA-N carpaine Natural products CC1(CCCCCCCC(=O)O1)C2CCCN2 HXFUVYFNBRBBPM-UHFFFAOYSA-N 0.000 description 1
- 235000019398 chlorine dioxide Nutrition 0.000 description 1
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- 239000000645 desinfectant Substances 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
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- 230000006806 disease prevention Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 231100000003 human carcinogen Toxicity 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
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- 239000000203 mixture Substances 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
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- 235000020357 syrup Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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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
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 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: 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;
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.
Obtain the jellied bean curd 11.2kg selected with sesame, jellied bean curd presents faint yellow, and fruit juice delicate fragrance is arranged.
Claims (2)
1. the 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.
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104598630A CN103461532A (en) | 2013-09-30 | 2013-09-30 | Method for manufacturing beancurd jelly containing passion fruits and pawpaw |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013104598630A CN103461532A (en) | 2013-09-30 | 2013-09-30 | Method for manufacturing beancurd jelly containing passion fruits and pawpaw |
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| CN103461532A true CN103461532A (en) | 2013-12-25 |
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| CN2013104598630A Pending CN103461532A (en) | 2013-09-30 | 2013-09-30 | Method for manufacturing beancurd jelly containing passion fruits and pawpaw |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757683A (en) * | 2015-04-29 | 2015-07-08 | 山西师范大学 | Method for preparing papaya soybean milk probiotics compound beverage |
| CN105494666A (en) * | 2014-09-25 | 2016-04-20 | 陆永达 | Preparation method of bean curd jelly containing passion fruits and apple vinegar |
| CN106343042A (en) * | 2016-11-11 | 2017-01-25 | 广东碧泉食品科技有限公司 | Instant almond beancurd jelly and making method thereof |
| CN106720410A (en) * | 2016-11-11 | 2017-05-31 | 广东碧泉食品科技有限公司 | A kind of fast food rose jellied bean curd and preparation method |
| CN106720446A (en) * | 2016-12-30 | 2017-05-31 | 嘉禾县亮亮豆制品加工有限公司 | A kind of preparation method of fried bean curd |
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| CN101214023A (en) * | 2008-01-09 | 2008-07-09 | 晏亚清 | Fruit and vegetable colorful health care soybean curd and preparation thereof |
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- 2013-09-30 CN CN2013104598630A patent/CN103461532A/en active Pending
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| CN101214023A (en) * | 2008-01-09 | 2008-07-09 | 晏亚清 | Fruit and vegetable colorful health care soybean curd and preparation thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494666A (en) * | 2014-09-25 | 2016-04-20 | 陆永达 | Preparation method of bean curd jelly containing passion fruits and apple vinegar |
| CN104757683A (en) * | 2015-04-29 | 2015-07-08 | 山西师范大学 | Method for preparing papaya soybean milk probiotics compound beverage |
| CN104757683B (en) * | 2015-04-29 | 2017-03-22 | 山西师范大学 | Method for preparing papaya soybean milk probiotics compound beverage |
| CN106343042A (en) * | 2016-11-11 | 2017-01-25 | 广东碧泉食品科技有限公司 | Instant almond beancurd jelly and making method thereof |
| CN106720410A (en) * | 2016-11-11 | 2017-05-31 | 广东碧泉食品科技有限公司 | A kind of fast food rose jellied bean curd and preparation method |
| CN106720446A (en) * | 2016-12-30 | 2017-05-31 | 嘉禾县亮亮豆制品加工有限公司 | A kind of preparation method of fried bean curd |
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Application publication date: 20131225 |