CN103478280A - Nutritious bean curd with siraitia grosvenori flavor - Google Patents
Nutritious bean curd with siraitia grosvenori flavor Download PDFInfo
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- CN103478280A CN103478280A CN201310454196.7A CN201310454196A CN103478280A CN 103478280 A CN103478280 A CN 103478280A CN 201310454196 A CN201310454196 A CN 201310454196A CN 103478280 A CN103478280 A CN 103478280A
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- soya
- bean milk
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- bean curd
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 30
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 14
- 235000019634 flavors Nutrition 0.000 title claims abstract description 14
- 235000008935 nutritious Nutrition 0.000 title abstract description 5
- 241001409305 Siraitia Species 0.000 title abstract 5
- 244000068988 Glycine max Species 0.000 claims abstract description 46
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 46
- 239000008267 milk Substances 0.000 claims abstract description 39
- 210000004080 milk Anatomy 0.000 claims abstract description 39
- 235000013336 milk Nutrition 0.000 claims abstract description 39
- 235000016709 nutrition Nutrition 0.000 claims abstract description 14
- 230000035764 nutrition Effects 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 17
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 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
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000701 coagulant 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
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 230000002745 absorbent Effects 0.000 claims description 3
- 239000002250 absorbent Substances 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000005530 etching Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 239000011347 resin Substances 0.000 claims description 3
- 229920005989 resin Polymers 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000000470 constituent Substances 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 229930189775 mogroside Natural products 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 description 2
- 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
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 229910052602 gypsum Inorganic materials 0.000 description 1
- 239000010440 gypsum Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses nutritious bean curd with a siraitia grosvenori flavor. The nutritious bean curd is characterized in that a preparation method comprises the steps as follows: preparing a siraitia grosvenori extract, soaking soybeans, grinding and filtering milk, mixing ingredients and boiling the milk, solidifying the milk and preparing the bean curd. Siraitia grosvenori is added to the bean curd, and an effective constituent, mogroside, of the siraitia grosvenori is extracted accurately, so that the prepared bean curd has the characteristics of high sweetness, low calorie and good taste. Therefore, according to the nutritious bean curd, nutrition types of traditional bean curd are enriched, flavors of the bean curd are enriched, and the bean curd has a unique fresh and sweet taste.
Description
Technical field
The present invention relates to a kind of bean-curd product, relate in particular to a kind of Momordica grosvenori flavor nutrition bean-curd product and processing method thereof.
Background technology
Momordica grosvenori is described as " angle fruit " by people.Mainly originate in the famous and precious local and special products in ，Shi Guilin, mountain area of Lingui district, Guilin City, Guangxi Zhuang Autonomous Region and Yongfu county.Fruits nutrition is worth very high, contains abundant vitamin C (in every 100 gram fresh fruits, containing 400 milligrams～500 milligrams) and glucoside, fructose, glucose, protein, lipid etc.And the main active ingredient in Fructus Monordicae extract is Momordia grosvenori aglycone, it not only has high sugariness, the characteristics that low in calories, mouthfeel is good, also has multiple medicine and health-care effect.
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 Momordica grosvenori flavor nutrition bean curd and processing method thereof.
A kind of Momordica grosvenori flavor nutrition bean curd is characterized in that obtaining according to following steps processing:
A, prepare Fructus Monordicae extract: dried fructus momordicae is broken, with ethanol or water refluxing extraction three times, concentrated, filter, with macroporous absorbent resin absorption, decolouring, concentrate drying, make Fructus Monordicae extract, 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, Fructus Monordicae extract is added in soya-bean milk, stir soya-bean milk while putting Fructus Monordicae extract with treating without proper respect, Momordica grosvenori is 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 for preparing, at 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, Momordica grosvenori flavor nutrition bean-curd product.
The Fructus Monordicae extract that wherein in steps d, the slurry of per kilogram bean or pea mill adds 0.1～0.2kg dried fructus momordicae to be prepared into.
Advantage of the present invention is as follows:
1, the present invention has added Momordica grosvenori in bean curd, and the active ingredient-Momordia grosvenori aglycone of Momordica grosvenori is accurately extracted, and makes the bean curd of preparation possess high sugariness, the characteristics that low in calories, mouthfeel is good.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 mouthfeel 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
A kind of Momordica grosvenori flavor nutrition bean curd is characterized in that obtaining according to following steps processing:
A, prepare Fructus Monordicae extract: the 0.2kg dried fructus momordicae is broken, with ethanol or water refluxing extraction three times, concentrated, filter, with macroporous absorbent resin absorption, decolouring, concentrate drying, make Fructus Monordicae extract, standby;
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, Fructus Monordicae extract is added in soya-bean milk, stir soya-bean milk while putting Fructus Monordicae extract with treating without proper respect, Momordica grosvenori is 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 for preparing, at 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, Momordica grosvenori flavor nutrition bean-curd product.
Obtain bean curd 6.1kg, the fresh and sweet of Momordica grosvenori arranged.
Claims (2)
1. a Momordica grosvenori flavor nutrition bean curd is characterized in that obtaining according to following steps processing:
A, prepare Fructus Monordicae extract: dried fructus momordicae is broken, with ethanol or water refluxing extraction three times, concentrated, filter, with macroporous absorbent resin absorption, decolouring, concentrate drying, make Fructus Monordicae extract, 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, Fructus Monordicae extract is added in soya-bean milk, stir soya-bean milk while putting Fructus Monordicae extract with treating without proper respect, Momordica grosvenori is 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 for preparing, at 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, Momordica grosvenori flavor nutrition bean-curd product.
2. Momordica grosvenori flavor nutrition bean curd according to claim 1, is characterized in that the Fructus Monordicae extract that the slurry of per kilogram bean or pea mill in wherein said steps d adds 0.1～0.2kg dried fructus momordicae to be prepared into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310454196.7A CN103478280A (en) | 2013-09-29 | 2013-09-29 | Nutritious bean curd with siraitia grosvenori flavor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310454196.7A CN103478280A (en) | 2013-09-29 | 2013-09-29 | Nutritious bean curd with siraitia grosvenori flavor |
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| Publication Number | Publication Date |
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| CN103478280A true CN103478280A (en) | 2014-01-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310454196.7A Pending CN103478280A (en) | 2013-09-29 | 2013-09-29 | Nutritious bean curd with siraitia grosvenori flavor |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255942A (en) * | 2014-10-10 | 2015-01-07 | 上海海洋大学 | Health care bean curd and preparation method thereof |
| CN105123968A (en) * | 2015-07-30 | 2015-12-09 | 潍坊友容实业有限公司 | Nutritious soybean curd preparation method |
| CN105580912A (en) * | 2015-12-03 | 2016-05-18 | 襄阳市太平店八里泉豆腐制品有限公司 | Bean curd good in mouth feel and rich in nutrition |
| CN109601630A (en) * | 2018-12-10 | 2019-04-12 | 东北农业大学 | A kind of Luo Han Guo buckwheat soybean milk beverage and preparation method thereof |
| CN113455550A (en) * | 2021-06-30 | 2021-10-01 | 湖南绿蔓生物科技股份有限公司 | Preparation method of momordica grosvenori bean curd |
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| CN101863946A (en) * | 2010-07-12 | 2010-10-20 | 湖南希尔天然药业有限公司 | Method for extracting high-content mogroside V from dried momordica grosvenori swingle |
| CN101946828A (en) * | 2010-10-25 | 2011-01-19 | 江苏大学 | Bamboo leaf bean curd and processing method thereof |
| CN102408463A (en) * | 2011-11-15 | 2012-04-11 | 威海天泓农业科技有限公司 | Method for extracting mogroside |
| CN102960471A (en) * | 2012-12-19 | 2013-03-13 | 黄丽平 | Bean curd containing dragon fruit and preparation method of bean curd |
| CN103283862A (en) * | 2013-06-28 | 2013-09-11 | 叶建斌 | A kind of bean curd that moistens throat and dryness and preparation method thereof |
-
2013
- 2013-09-29 CN CN201310454196.7A patent/CN103478280A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101863946A (en) * | 2010-07-12 | 2010-10-20 | 湖南希尔天然药业有限公司 | Method for extracting high-content mogroside V from dried momordica grosvenori swingle |
| CN101946828A (en) * | 2010-10-25 | 2011-01-19 | 江苏大学 | Bamboo leaf bean curd and processing method thereof |
| CN102408463A (en) * | 2011-11-15 | 2012-04-11 | 威海天泓农业科技有限公司 | Method for extracting mogroside |
| CN102960471A (en) * | 2012-12-19 | 2013-03-13 | 黄丽平 | Bean curd containing dragon fruit and preparation method of bean curd |
| CN103283862A (en) * | 2013-06-28 | 2013-09-11 | 叶建斌 | A kind of bean curd that moistens throat and dryness and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255942A (en) * | 2014-10-10 | 2015-01-07 | 上海海洋大学 | Health care bean curd and preparation method thereof |
| CN105123968A (en) * | 2015-07-30 | 2015-12-09 | 潍坊友容实业有限公司 | Nutritious soybean curd preparation method |
| CN105580912A (en) * | 2015-12-03 | 2016-05-18 | 襄阳市太平店八里泉豆腐制品有限公司 | Bean curd good in mouth feel and rich in nutrition |
| CN109601630A (en) * | 2018-12-10 | 2019-04-12 | 东北农业大学 | A kind of Luo Han Guo buckwheat soybean milk beverage and preparation method thereof |
| CN113455550A (en) * | 2021-06-30 | 2021-10-01 | 湖南绿蔓生物科技股份有限公司 | Preparation method of momordica grosvenori bean curd |
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Application publication date: 20140101 |