CN103478283A

CN103478283A - Method for preparing beancurd jelly containing passion fruit and pineapple

Info

Publication number: CN103478283A
Application number: CN201310459839.7A
Authority: CN
Inventors: 刘泽霖
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-09-30
Filing date: 2013-09-30
Publication date: 2014-01-01

Abstract

The invention discloses a method for preparing beancurd jelly containing passion fruit and pineapple. The method is characterized by comprising steps as follows: passion fruit and pineapple pulp juice is prepared, soybeans are immersed, ground into a liquid and filtered, the juice and the liquid are mixed and boiled, and the mixture is curdled. According to the method, environment-friendly lactic acid is used for sterilizing the fruit, then the fruit is blanched, and health care ingredients and other ingredients, beneficial to a human body, of the fruit are effectively added into bean curd, so that efficacy of intellect developing, skin moisturizing, constitution improvement, disease prevention, health care and beauty by eating the beancurd jelly is achieved.

Description

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

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 pineapple.

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, pineapple, 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

Pineapple claims again pineapple, is the famous fruit in tropical and subtropical zone area, and fruit shape is attractive in appearance, juice multi-flavor U.S., and the pineapple flavor is sweet, micro-acid, property is flat, enters stomach, kidney channel; There is the heat-clearing of helping digestion, quench one's thirst only tired, detumescence, the sober up effect of beneficial gas of clearing damp.Pineapple is rich in the bromelain ferment, and effectively decomposing protein, dissolve the fibrin and the blood clot that block in tissue, improves the local blood circulation, diminishes inflammation and oedema; And pineapple is nutritious, be the very low fruit of the rare calorie value of occurring in nature, average every 100 gram pineapple pulp are only containing 30 kilocalorie heats.In pulp, except containing natural fructose, outside crude fibre and organic acid, vitamin C and carotene carotene content are abundant, almost include the required vitamin of all people's body, calcium, iron, 16 kinds of natural mineral matters such as potassium.

It is primary raw material that passion fruit, pineapple, 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 pineapple.

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

A, prepare passion fruit and pineapple pulp and juice: select ripe passion fruit and pineapple 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, the peeling of the passion fruit after blanching is taken to pulp, pineapple peeling making beating;

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 pineapple parchment, stir soya-bean milk while putting with treating without proper respect, passion fruit, pineapple 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 pineapple 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 pineapple of 0.3～0.4kg 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 pineapple 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 pineapple pulp and juice: the passion fruit and the 0.6kg pineapple 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, the peeling of the passion fruit after blanching is taken to pulp, pineapple peeling making beating;

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 10.8kg 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 pineapple is characterized in that obtaining according to following steps processing:

2. the jellied bean curd preparation method containing passion fruit and pineapple according to claim 1, is characterized in that the pineapple 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 pineapple of 0.3～0.4kg are prepared into.