CN103651927A - Orthomolecular nutritional multicolor compound bean curd - Google Patents
Orthomolecular nutritional multicolor compound bean curd Download PDFInfo
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- CN103651927A CN103651927A CN201210379847.6A CN201210379847A CN103651927A CN 103651927 A CN103651927 A CN 103651927A CN 201210379847 A CN201210379847 A CN 201210379847A CN 103651927 A CN103651927 A CN 103651927A
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Abstract
The invention discloses orthomolecular nutritional multicolor compound bean curd. The orthomolecular nutritional multicolor compound bean curd is prepared from food materials such as soybean, black sesame, black fungus, laver, mushroom, white sesame, peanut kernel, russula sanguinaria, American almonds, walnut kernel, sunflower kernel, konjac powder, carrot, spinach, purple common head cabbage, yellow pumpkin and water and edible additive materials such as glucono-delta-lactone, calcium sulfate and fatty glyceride. The orthomolecular nutritional multicolor compound bean curd disclosed by the invention has the advantages that by using the advanced equipment and the advanced process in the modern times, the classified processing is achieved, and the scientific combination is adopted; the produced orthomolecular nutritional multicolor compound bean curd is extremely high in nutritional value, balanced in nutrition and easiest in absorption, is an ideal dish for healthy diet of humans, and is a scientific innovation of multicolor and diversified total-nutrient composition of foods.
Description
Technical field
The invention belongs to the bean-curd product of the many nutrient balances of a kind of positive molecular nutrition polychrome compound bean curd
Background technology
Mankind's traditional diet causes general partial eclipse, inclined to one side nutrition and five high dietetics, nutritional labeling is not comprehensive, uneven, current state food trophic level is imperfection also, thereby in the urgent need to developing a kind of full-nutritive equilibrium food, by the needs of people's health, according to the content of various nutriments in food, the intake of design full-nutritive equilibrium every day, protein, fat, carbohydrate that human body is taken in, the scientific and reasonable balances of several large nutrient ratio such as vitamin, mineral matter and dietary fiber.Along with nutrition science and medical science applied development, the eating habit of people's quasi-tradition has not caught up with modern's needs of having good health and a long life far away.Opposing environmental pollution, pollution of food chain, food pollution meeting consume more nutrient, especially vitamins, clean resistant to pollution good medicine, reduce the intake of energy nutrient, control the excessive absorption of energy nutrient element, improve the intake of non-energy nutrient element, make full nutrition reach science balance and take in, this is modern's health diet Bi Hangzhi road.Human survival is mainly by nutrition, and good health and a long life will lean on full nutrition science balance to take in, and everybody says nutrition, and the whole people are just healthy.
Summary of the invention
The object of the invention is to think little of in order to improve diet that the people are traditional the proportioning of full nutrition, for thoroughly solving traditional inclined to one side nutrition and the eating habit of low nutrition, the absorption of controlling energy nutrient element is superfluous, improve the intake of non-energy nutrient element, make the food of three meals in a day reach the health food of full nutrition science balance.
The object of the invention is how to realize, described positive molecular nutrition polychrome compound bean curd is with edible additive raw materials such as the food materials such as soya bean, Semen sesami nigrum, black fungus, laver, mushroom, white sesameseed, shelled peanut, DAHONGGU, jordan almond, walnut kernel, sunflower seeds kernel, konjaku powder, red carrot, spinach, purple cabbage, yellow pumpkin, water and gluconic acid-8-lactones, calcium sulfate, fatty glycerides.Through modern sophisticated equipment and advanced technologies, classification processing, science combines.The positive molecular nutrition polychrome compound bean curd of made.It is the optimal dish of human health.
Concrete composition of raw materials comprises as follows:
Soya bean 750-1250 gram, Semen sesami nigrum 30-50 gram, black fungus 22.5-37.5 gram, mushroom 30-50 gram, laver 30-50 gram, white sesameseed 45-75 gram, shelled peanut 37.5-62.5 gram, DAHONGGU 15-25 gram, jordan almond 15-25 gram, walnut kernel 15-25 gram, sunflower seeds kernel 45-75 gram, konjaku powder 15-25 gram, red carrot 300-500 gram, spinach 300-500 gram, purple cabbage 300-500 gram, yellow pumpkin (always) 300-500 gram.Gluconic acid-8-lactones 15-25 gram, calcium sulfate 75-100 gram, fatty glyceride 7.5-12.5 gram.
The nutrition that is made into positive molecular nutrition polychrome compound bean curd finished product is specially:
Protein 437.23-728.71 gram, fatty 234.65-391.08 gram, carbohydrate 229.45-382.41 gram, dietary fiber 88.34-147.23 gram, 3-Hydroxyretinol 226.50-5377.50 microgram, B
13.54-5.90 milligram, B
23.78-6.30 milligram, nicotinic acid 37.17-61.95 milligram, C166.80-278 milligram, E294.05-490.08 milligram, calcium 5278.50-8797.50 milligram, phosphorus 6249.75-10416.25 milligram, potassium 7242.75-12071.25 milligram, sodium 884.36-1473.94 milligram, magnesium 2609.25-4348.75 milligram, iron 143.60-239.34 milligram, zinc 32.66-54.43 milligram, selenium 122.51-204.19 microgram, copper 10.41-17.35 milligram, manganese 35.63-59.38 milligram.
Positive molecular nutrition polychrome compound bean curd is compared with traditional white peas or beans corruption, and protein is substantially equal, 3 times of plant essential fatty acids, 4.7 times of dietary fibers, 7.2 times of retinol1s, B
11.8 times, B
23.3 times, 3.3 times, nicotinic acid, doubly, doubly, calcium is substantially equal with phosphorus, 1.8 times, potassium, 1.1 times, magnesium, 1.5 times of iron, 1.4 times, zinc, 2.1 times, selenium, 1.3 times of copper, 1.4 times, manganese for E1.2 for C4.5.
There are a lot of nutrients all can be obviously on the low side under the diet of traditional approach, cause malnutrition, uneven again, comparatively developed regions economically at present, energy nutrient element intake is excessive often, and it is larger that non-energy nutrient element lacks general amount, especially vitamin and part mineral matter, basic health hazard to human diet is very large, and the mankind survive by nutrition, and it is the foundation stone of human health existence that best full-nutritive equilibrium is taken in.Energy nutrient element intake surplus causes the disease of some rich man's diseases (modern civilization diseases) class to occur in a large number, directly affected the mankind's health with long-lived, reduced the people's Happiness Index, improved the misery index of disease to family, a large amount of increases medical expense, to country, society, family is a surprising loss.
Positive molecular nutrition polychrome compound bean curd of the present invention, coordinates the staple food grain of one day and a small amount of flesh of fish class and appropriate vegetable and fruit will make ABC tri-class crowds have the daily intaking amount of a best full-nutritive equilibrium, is conducive to the mankind's health most.
Below in conjunction with example, the present invention is further illustrated
Example one:
A kind of positive molecular nutrition polychrome compound bean curd composition of raw materials and preparation; 1000 grams of (5000 grams of polychrome compound bean curds of weight) soya beans, 40 grams of Semen sesami nigrums, 30 grams of black fungus, 40 grams, mushroom, 40 grams of lavers, 60 grams of white sesameseeds, 50 grams of shelled peanuts, 20 grams of DAHONGGUs, 20 grams of jordan almonds, 20 grams of walnut kernel, 60 grams, sunflower seed, 20 grams of konjaku powders, 400 grams of red carrots, 400 grams of spinach, 400 grams of purple cabbage, 400 grams, yellow pumpkin, 20 grams of gluconic acid-8-lactones, 80 grams, calcium sulfate, 10 grams of fatty glycerides.
A kind of manufacture craft of positive molecular nutrition polychrome compound bean curd (comprising that following step is poly-)
One, clean up after soya bean being examined to shakeout stone foreign material, be immersed in rustless steel container, by season variations in temperature control time of immersion, soak 6 hours the summer of water temperature 30 degree, soak 24 hours the winter of water temperature 5 degree, it is between 12-18 hour that water temperature 10-20 spends season in spring and autumn soak time, support control flexibly.Two, by Semen sesami nigrum, black fungus, mushroom, white sesameseed, shelled peanut, DAHONGGU, jordan almond, walnut kernel, sunflower seeds kernel, examine respectively after clear impurity, with clean water clean put separately after dust drying box dry dry ripe after, (temperature is controlled at 50-85 ° of degree) wears into 300 object fine powders separately.(better with nano grinder) laver is removed after dust impurity is dried and breaks into 300 order fine powders, after konjaku powder oven dry baking is ripe.Three, red carrot, spinach, purple cabbage, yellow pumpkin respectively squeezes into the juice of 200 grams.Four, black sesame powder, black fungus powder, mushroom powder, laver powder are mixed to stirring equal and standby.Five, white sesameseed powder, groundnut kernel powder, DAHONGGU powder, jordan almond powder, walnut powder, shrot, konjaku flour are combined to four parts of equal and rear average marks of stirring standby.Six, take multicolored compound bean curd as example, be ready to five some brain buckets, wherein every bucket of four buckets put carrot juice, spinach juice, and yellow Pumpkin Juice, purple cabbage juice, every bucket is put gluconic acid-8-lactones to scale, and calcium sulfate is in harmonious proportion standby separately.Make another barrel of white bean curd and put gluconic acid-8-lactones to scale, calcium sulfate is in harmonious proportion standby by aseptic clean water.Seven, soaked soya bean is taken out and uses clear water wash clean, upper full-automatic beancurd machine defibrination after drench water purification, open defibrination switch, tap adds water defibrination on one side on one side, mill for the first time soya bean per jin adds 3 jin of water, automatically separated bean dregs mill is added again to 3 jin of water for the second time, finish defibrination after the bean dregs mill of separating is added again to 3 jin of water for the third time, one jin of soya bean has become 10 jin of raw slurries.Eight, open automatic pulp absorbing pump switch, slurry is drawn onto to size cooking pan and opens steam boiler switch, burn utilizing steam for boiling.Slurry can produce a lot of foams while boiling, and the fatty glyceride of regulation ratio is put down and got rid of after foam, treats that slurry boils the above switch that just can turn off steam of 95 ° of degree.Nine, blowing: prepare five clean aseptic stainless steel casks, slurry is on average put in five empty buckets, the ripe slurry in every bucket is equally to weigh, treats that slurry is cooled to-85 ° of degree of 75 ° of degree.Ten, select brain: the ripe slurry of-85 ° of degree of five barrels 75 ° degree is rushed at separately and is formerly ready to have in five buckets of vegetable juice and coagulating agent, during punching slurry, to there be certain height and impulse force, make vegetable juice and coagulating agent all with, make color and some brain solidify that to reach good effect be principle.11, the upper brain of five colors combinations enters to close, and black is lower floor, white Wei Er lower floor, yellow is middle level, and redness is upper two layers, and green is upper strata, black layer adds outside standby Semen sesami nigrum, black fungus, mushroom, laver composite powder, other four minutes separately all and be dispersed in each four layers.12, compacting, closes bean curd to be put into pressure former compacting, is pressed into multicolored compound bean curd of water content 70%.13, stripping and slicing vacuum packaging, is generally compressed on 15-25 minute and can goes out bag, vacuum packaging in cooling rear stripping and slicing (after packaging bag disinfection by ultraviolet light could the with) supply of can going on the market.Polychrome compound bean curd also can be produced dried bean curd, a thousand sheets, soft beancurd, fried bean curd.But must match colors with natural fruit and vegetables juice.
The concrete nutritional labeling of 5000 grams of polychrome compound bean curds is:
582.97 grams, protein, 312.86 grams, fat, 305.93 grams, carbohydrate, 117.78 grams of dietary fibers, vitamin A 4302 micrograms, B
14.72 milligrams, B
25.04 milligrams, 49.56 milligrams, nicotinic acid, C222.4 milligram, E392.06 milligram, 7038 milligrams of calcium, 8333 milligrams, phosphorus, 9657 milligrams, potassium, 1179.15 milligrams, sodium, 3479 milligrams, magnesium, 191.47 milligrams of iron, 43.54 milligrams, zinc, selenium 163.35 micrograms, 13.88 milligrams of copper, 47.5 milligrams, manganese.
The concrete nutritional labeling of 100 grams of polychrome compound bean curds is:
11.66 grams, protein, 6.26 grams, fat, 6.12 grams, carbohydrate, 2.36 grams of dietary fibers, vitamin A 86.04 micrograms, B
10.09 milligram, B
20.1 milligram, 0.99 milligram, nicotinic acid, C4.45 milligram, E7.84 milligram, 140.76 milligrams of calcium, 166.66 milligrams, phosphorus, 193.14 milligrams, potassium, 23.58 milligrams, sodium, 69.58 milligrams, magnesium, 3.83 milligrams of iron, 0.87 milligram, zinc, selenium 3.27 micrograms, 0.28 milligram of copper, 0.95 milligram, manganese.
Compare with traditional bei-tofu:
Protein is substantially equal, 3 times of plant essential fatty acids, 4.7 times of dietary fibers, 7.2 times of retinol1s, B
11.8 times, B
23.3 times, 3.3 times, nicotinic acid, doubly, doubly, calcium is substantially equal with phosphorus, 1.8 times, potassium, 1.1 times, magnesium, 1.5 times of iron, 1.4 times, zinc, 2.1 times, selenium, 1.3 times of copper, 1.4 times, manganese for E1.2 for C4.5.
Claims (1)
1. the positive molecular nutrition polychrome compound bean curd combination of specifically preparing burden comprises as follows:
Soya bean 750-1250 gram, Semen sesami nigrum 30-50 gram, black fungus 22.5-37.5 gram, mushroom 30-50 gram, laver 30-50 gram, white sesameseed 45-75 gram, shelled peanut 37.5-62.5 gram, DAHONGGU 15-25 gram, jordan almond 15-25 gram, walnut kernel 15-25 gram, sunflower seeds kernel 45-75 gram, konjaku powder 15-25 gram, red carrot 300-500 gram, spinach 300-500 gram, purple cabbage 300-500 gram, yellow pumpkin (always) 300-500 gram, gluconic acid-8-lactones 15-25 gram, calcium sulfate 75-100 gram, fatty glyceride 7.5-12.5 gram;
The nutrition that is made into positive molecular nutrition polychrome compound bean curd finished product is specially:
Protein 437.23-728.71 gram, fatty 234.65-391.08 gram, carbohydrate 229.45-382.41 gram, dietary fiber 88.34-147.23 gram, 3-Hydroxyretinol 226.50-5377.50 microgram, B
13.54-5.90 milligram, B
23.78-6.30 milligram, nicotinic acid 37.17-61.95 milligram, C166.80-278 milligram, E294.05-490.08 milligram, calcium 5278.50-8797.50 milligram, phosphorus 6249.75-10416.25 milligram, potassium 7242.75-12071.25 milligram, sodium 884.36-1473.94 milligram, magnesium 2609.25-4348.75 milligram, iron 143.60-239.34 milligram, zinc 32.66-54.43 milligram, selenium 122.51-204.19 microgram, copper 10.41-17.35 milligram, manganese 35.63-59.38 milligram.
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831281A (en) * | 2016-04-26 | 2016-08-10 | 黄树娟 | Osmanthus fragrans-aroma peanut tofu and preparation method thereof |
| CN105831274A (en) * | 2016-04-26 | 2016-08-10 | 黄树娟 | Tremella peanut tofu capable of cleaning intestine and preparation method thereof |
| CN105831276A (en) * | 2016-04-26 | 2016-08-10 | 黄树娟 | Cactus peanut tofu with effect of decreasing blood sugar and preparation method thereof |
| CN105831279A (en) * | 2016-04-26 | 2016-08-10 | 黄树娟 | Apple leaf flavored menstruation-regulating peanut bean curd and preparation method thereof |
| CN105831277A (en) * | 2016-04-26 | 2016-08-10 | 黄树娟 | Shrimp meat warm-benefiting peanut bean curd and preparation method thereof |
| CN105831280A (en) * | 2016-04-26 | 2016-08-10 | 黄树娟 | Peanut tofu and preparation method thereof |
| CN105831275A (en) * | 2016-04-26 | 2016-08-10 | 黄树娟 | Banana peel blood pressure reducing peanut tofu and preparation method thereof |
| CN105831278A (en) * | 2016-04-26 | 2016-08-10 | 黄树娟 | Dandelion peanut tofu with effect of inducing diuresis and preparation method thereof |
| CN105851253A (en) * | 2016-04-26 | 2016-08-17 | 黄树娟 | Semen cassiae peanut bean curd capable of improving eyesight and preparation method thereof |
| CN105851254A (en) * | 2016-04-26 | 2016-08-17 | 黄树娟 | Fenugreek kidney-warming peanut bean curd and preparation method thereof |
| CN105875861A (en) * | 2016-04-20 | 2016-08-24 | 贺灿炎 | Tofu and preparation method thereof |
| CN105901160A (en) * | 2016-04-26 | 2016-08-31 | 黄树娟 | Rhizoma phragmitis heat-clearing peanut tofu and preparation method thereof |
| CN105901161A (en) * | 2016-04-26 | 2016-08-31 | 黄树娟 | Lotus seed tranquilizing peanut tofu and preparation method thereof |
| CN105901159A (en) * | 2016-04-26 | 2016-08-31 | 黄树娟 | Cold-expelling peanut tofu with jasmine flower and production method thereof |
| CN105935086A (en) * | 2016-04-26 | 2016-09-14 | 黄树娟 | Corchorus capsularis linn summer heat-relieving peanut tofu and preparation method thereof |
| CN105981834A (en) * | 2016-03-16 | 2016-10-05 | 许芊 | Water chestnut heat clearing peanut tofu and preparation method thereof |
| CN107411051A (en) * | 2017-06-27 | 2017-12-01 | 泌阳县鑫发食用菌有限责任公司 | Konjaku mushroom bean curd and preparation method thereof |
| CN111528292A (en) * | 2020-06-22 | 2020-08-14 | 郑州新农源绿色食品有限公司 | Processing technology of double-color bean curd |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105981834A (en) * | 2016-03-16 | 2016-10-05 | 许芊 | Water chestnut heat clearing peanut tofu and preparation method thereof |
| CN105875861A (en) * | 2016-04-20 | 2016-08-24 | 贺灿炎 | Tofu and preparation method thereof |
| CN105851253A (en) * | 2016-04-26 | 2016-08-17 | 黄树娟 | Semen cassiae peanut bean curd capable of improving eyesight and preparation method thereof |
| CN105851254A (en) * | 2016-04-26 | 2016-08-17 | 黄树娟 | Fenugreek kidney-warming peanut bean curd and preparation method thereof |
| CN105831277A (en) * | 2016-04-26 | 2016-08-10 | 黄树娟 | Shrimp meat warm-benefiting peanut bean curd and preparation method thereof |
| CN105831280A (en) * | 2016-04-26 | 2016-08-10 | 黄树娟 | Peanut tofu and preparation method thereof |
| CN105831275A (en) * | 2016-04-26 | 2016-08-10 | 黄树娟 | Banana peel blood pressure reducing peanut tofu and preparation method thereof |
| CN105831278A (en) * | 2016-04-26 | 2016-08-10 | 黄树娟 | Dandelion peanut tofu with effect of inducing diuresis and preparation method thereof |
| CN105831281A (en) * | 2016-04-26 | 2016-08-10 | 黄树娟 | Osmanthus fragrans-aroma peanut tofu and preparation method thereof |
| CN105831279A (en) * | 2016-04-26 | 2016-08-10 | 黄树娟 | Apple leaf flavored menstruation-regulating peanut bean curd and preparation method thereof |
| CN105831276A (en) * | 2016-04-26 | 2016-08-10 | 黄树娟 | Cactus peanut tofu with effect of decreasing blood sugar and preparation method thereof |
| CN105901160A (en) * | 2016-04-26 | 2016-08-31 | 黄树娟 | Rhizoma phragmitis heat-clearing peanut tofu and preparation method thereof |
| CN105901161A (en) * | 2016-04-26 | 2016-08-31 | 黄树娟 | Lotus seed tranquilizing peanut tofu and preparation method thereof |
| CN105901159A (en) * | 2016-04-26 | 2016-08-31 | 黄树娟 | Cold-expelling peanut tofu with jasmine flower and production method thereof |
| CN105935086A (en) * | 2016-04-26 | 2016-09-14 | 黄树娟 | Corchorus capsularis linn summer heat-relieving peanut tofu and preparation method thereof |
| CN105831274A (en) * | 2016-04-26 | 2016-08-10 | 黄树娟 | Tremella peanut tofu capable of cleaning intestine and preparation method thereof |
| CN107411051A (en) * | 2017-06-27 | 2017-12-01 | 泌阳县鑫发食用菌有限责任公司 | Konjaku mushroom bean curd and preparation method thereof |
| CN111528292A (en) * | 2020-06-22 | 2020-08-14 | 郑州新农源绿色食品有限公司 | Processing technology of double-color bean curd |
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