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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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.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310454196.7A CN103478280A (en) | 2013-09-29 | 2013-09-29 | Nutritious bean curd with siraitia grosvenori flavor |
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| CN201310454196.7A 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 Siraitia grosvenorii buckwheat soyabean 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 | Extraction method for 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 | Bean curd capable of wetting throat and moistening dryness and preparation method thereof |
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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 | Extraction method for 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 | Bean curd capable of wetting throat and moistening 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 Siraitia grosvenorii buckwheat soyabean 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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