CN103749735A - Instant sugar-free high GABA (Gamma Amino Acid Butyric Acid) folium mori uncongealed beancurd and preparation method thereof - Google Patents
Instant sugar-free high GABA (Gamma Amino Acid Butyric Acid) folium mori uncongealed beancurd and preparation method thereof Download PDFInfo
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Abstract
The invention discloses instant sugar-free high GABA (Gamma Amino Acid Butyric Acid) folium mori uncongealed beancurd which is prepared from the following components in parts by weight: 100 parts of soybean, 50-150 parts of folium mori extract, 0.05-0.1 part of xanthan gum, 0.15-0.5 part in percentage of beta-CD (Cyclodextrin), 0.1-0.5 part of composite coagulating agent, 1-12 parts of xylitol and 500-1000 parts of water. The invention further provides a preparation method of the instant sugar-free high GABA folium mori uncongealed beancurd. The content of GABA is increased, a beancurd product is novel in mode and high in nutrition value, and has multiple healthcare functions; as xylitol is used as the sweetening agent instead of cane sugar, the healthcare functions of improving liver function, preventing decayed teeth, preventing obesity and the like are achieved, and the beancurd can be also taken by patients with diabetes and obesity. The instant sugar-free high GABA folium mori uncongealed beancurd can be made by adding hot water more than 90 DEG C into the components and standing for 8-15 minutes so as to obtain the solidified uncongealed beancurd, and the uncongealed beancurd is convenient to take.
Description
Technical field
The invention belongs to field of food, be specifically related to mulberry leaf jellied bean curd of the high GABA of a kind of instant sugar-free and preparation method thereof.
Background technology
GABA is inhibitory neurotransmitter very important in central nervous system, it is that a kind of naturally occurring non-protein groups becomes amino acid, have extremely important physiological function, it can promote the reactivity of brain, brain tonic and intelligence development, anti-epileptic, promote sleep, beauty treatment moisturizing, delays brain aging function, can supplement human body inhibitory neurotransmitter, there is good blood pressure reduction effect.Promote kidney function to improve and protective effect.Suppress fatty liver and obesity, activation liver function.The gamma aminobutanoic acid of daily iron supplement trace is conducive to the alleviation of heart and brain blood pressure, can promote again the balance of amino acid metabolism in human body, regulates immunologic function.
Mulberry tree is distributed in national most areas, and nature and artificial selection through long-term, formed extremely abundant germ plasm resource.In traditional sericulture there structure, the object of plantation mulberry tree is only raised silkworm for plucking mulberry leaf, and in recent years, along with people strengthen the consciousness of health care, nutrition, food and drug safety, the natural food materials of some integration of drinking and medicinal herbs are subject to global consumer's favor gradually; It is the list of food and medicine that the Ministry of Public Health was listed mulberry leaf and mulberry fruit in 1992, and the research of mulberry leaf and mulberry fruit edibility becomes increasingly active.For expanding China's Morus alba Resource Development in the purposes of field of food, promote the development in pluralism of the mulberry tree industrial structure, greatly develop that to take edibility be that the silkworm and mulberry development of resources of guiding has market prospects very much; Can elongate silkworm production industrial chain, increase silkworm raiser's income, promote sericulture there to develop in a healthy way.
In mulberry leaf, containing multiple nutrients and the bioactive ingredients such as crude protein, soluble-carbohydrate, vitamin, polyphenols, Flavonoid substances, mineral matter, alkaloid, string and the necessary amino acid of human body, is one of desirable feedstock of natural cheap and good-quality functional food.In China's tcm clinical practice and diet-therapy health-preserving among the people, be widely used in the treatment of various heat symptom-complexs.Mulberry leaf nature and flavor sweetness and bitterness, cold, return lung Liver Channel, there is dispelling wind and heat from the body, the effect of clearing liver and improving vision; In the work that will be handed on from age to age < < Compendium of Materia Medica > > of Ancient Times in China pharmacy man Li Shizhen (1518-1593 A.D.), say that " mulberry leaf can be decocted with Dai Ming; informal dress can make us clever; colour of skin gloss; bleach; make light of one's life by commiting suicide not old; beauty treatment stomach invigorating, spirit sedation " is referred to as angle's leaf.The GABA that the effect that mulberry leaf " make us clever, spirit sedation " contains with it is relevant, and in mulberry leaf, the more general plant of the content of GABA is high, in making food process, adopts certain enrichment mode can further improve GABA content again, improves the health-care efficacy of food.
Jellied bean curd is help clearing heat and health preserving food, can tonifying middle-Jiao and Qi, clearing heat and moistening dryness, promote the production of body fluid to quench thirst, clean stomach.Be more suitable for hot physique, halitosis is thirsty, stomach is unclear, hot aftercare person is edible.Modern medicine confirms, bean curd is apart from having additional nutrients, help digest, outside orectic function, also rather useful to growing of tooth, bone, jellied bean curd is not containing cholesterol, for the herbal cuisine delicacies of hypertension, high fat of blood, high-cholesterol disease and artery sclerosis, patients with coronary heart disease, it is also the dietotherapy good merchantable brand that children, weakling and the elderly supplement the nutrients.Bean curd contains abundant phytoestrogen, and Prevention and Treatment of Osteoporosis is had to good effect, suppresses in addition the function of breast cancer, prostate cancer, and the steroid sterol in jellied bean curd, stigmasterol are all the active ingredient that presses down cancer.
Summary of the invention
Goal of the invention: first object of the present invention has been to provide and the mulberry leaf jellied bean curd of the high GABA of a kind of instant sugar-free.Second object of the present invention has been to provide the preparation method of this sugar-free jellied bean curd.
Technical scheme: for achieving the above object, the present invention is achieved through the following technical solutions: the mulberry leaf jellied bean curd of the high GABA of a kind of instant sugar-free, at least by the component of the following weight portion of weight, made: 100 parts of soya beans, mulberry-leaf extract 50-200 part, xanthans 0.05-0.2 part, 500～1000 parts of β-CD0.15-0.5 parts, compound coagulant 0.1-1 part, xylitol 1-15 part, water.When edible, add 90 ℃ of above hot boiling water 300-1000 parts.
Preferably, the mulberry leaf jellied bean curd of the high GABA of instant sugar-free is at least made by the component of the following weight portion of weight: 100 parts of soya beans, mulberry-leaf extract 50-150 part, xanthans 0.05-0.1 part, β-CD0.15-0.25 part, compound coagulant 0.1-0.5 part, xylitol 5-12 part, water 500-800 part.When edible, add 90 ℃ of above hot boiling water 300-1000 parts.
The preparation method of the mulberry leaf jellied bean curd of the described high GABA of a kind of instant sugar-free, comprises the following steps:
(1) slurrying: the soya bean that is soaked in water and selects, soak 6～12 hours, make the saturating heart of soybean soaking; The soya bean of soaking the saturating heart is cleaned with clear water, added water to carry out defibrination; Filter pulp obtains slurries and bean dregs, and slurries are heated to boiling, makes soya-bean milk;
(2) mix: will after dried mulberry leaf powder extract, xylitol, xanthans, β-CD, compound coagulant dissolution filter, be mixed to get mixture with soya-bean milk;
(3) concentrated: the soya-bean milk after allotment is used to the concentration that vacuum-concentrcted equipment is 30～45% by pulp concentration to the content of soluble solid;
(4) dry: will to concentrate slurry dry with vacuum dryer, and make the loose porous strip and block thing that moisture is less than 5%;
(5) pulverize: the block through vacuum drying gained will be pulverized with disintegrating apparatus, aforementioned powder sterilizing, mixes with coagulating agent, obtains the mulberry leaf jellied bean curd of the high GABA of instant sugar-free;
(6) packing: require packing according to product specification.
Wherein, after above-mentioned steps (1) bean dregs are collected, then add clear water continuation defibrination; Filter pulp: the slurries that the slurries of step (1) and bean dregs are ground mix; Slurries are heated to boiling, make soya-bean milk.
Wherein, the 0.5-1.5 that above-mentioned mulberry-leaf extract content accounts for soybean weight doubly.
Above-mentioned fresh mulberry leaf method for preparing extractive: 100 grams of fresh mulberry leaf+500ml distilled water, after defibrination, water-bath is 0.5 hour at 85 ℃, and suction filtration obtains extract, and being concentrated into liquid volume is 100ml.
Wherein, above-mentioned compound coagulant is comprised of glucose lactones and calcium chloride.
Wherein, above-mentioned Determination of Xylitol accounts for 1～12% of soybean.
Wherein, above-mentioned xanthans content accounts for 0.05～0.1% of soybean.
Wherein, the content of above-mentioned β-CD accounts for 0.15～0.5% of soybean.
Wherein, the content of above-mentioned compound coagulant accounts for 0.1～0.5% of soybean.
The concrete preparation method of above-mentioned mulberry leaf instant jellied bean curd is as follows:
1. the removal of impurities of selecting materials: soybean is rejected and damaged by worms and mildew and rot particle, and 16 mesh sieves screen out clod, dust etc., the dry place of seasoning is standby;
Freezing, thaw: choose full unabroken soybean, at room temperature with 1-8 times of volume water soaking 5-12h, freezing 10-30h at-20-40 ℃ temperature, at room temperature thaws after taking-up;
3. defibrination, homogenate: the soybean after thawing is added to water in the ratio of 1:8～10 and carry out defibrination homogenate;
4. filter pulp: carry out filter pulp with filter;
5. mashing off: the slurries that step 4 is obtained are heated to boiling and keep 3-5 minute, add β-CD of 0.5-0.15% and the defoamer of 0.1-5%: 18 alcohol stearates, triethanolamine stearate and aluminum stearate compound, the bubble producing while eliminating mashing off, makes soya-bean milk;
6. prepare burden: by after the mulberry-leaf extract of above-mentioned raw materials ratio amount of calculation, xylitol, xanthans, dissolution filter, add in soya-bean milk, mix;
7. concentrated: to use the concentration that vacuum-concentrcted equipment is 30～45% by pulp concentration to the content of soluble solid;
8. dry: by 7) the concentrated slurry that obtains of step is dried with spray drying device, makes powder;
9. the powder that sterilizing: by 8) step obtains is put into bactericidal unit sterilizing;
10. mixed: by adding in the coagulating agent of above-mentioned raw materials ratio amount of calculation in the powder of step 9) gained, to mix, get product.
Beneficial effect: compared with prior art, advantage of the present invention is as follows: owing to having adopted technique scheme, the present invention compared with prior art has following beneficial effect: jellied bean curd product has increased GABA content, and product form is novel, is of high nutritive value and has plurality of health care functions.With xylitol, replaced sucrose as sweetener, had the liver function of improvement, caries prevention and prevent the health cares such as fat, diabetes and obesity patient be edible also.With 90 ℃ of above hot boiling water, reconstitute the mulberry leaf jellied bean curd that solidifiable in standing 8～15 minutes becomes the high GABA of instant sugar-free, its instant.The multiple advantage of this food synthetic mulberry leaf and jellied bean curd, and raw material mulberry leaf and the processing of soybean process, its GABA content raises, and body-care and prevention from suffering from the diseases are all had certain effect.
Jellied bean curd of the present invention is through 50 people's test-meal use, and everyone morning every day is edible once, and each 50g is edible after 3 months, all has obvious blood pressure lowering effect.
Efficacy evaluation (with reference to < < new Chinese medicine guideline of clinical investigations > >)
Clinical recovery: tcm clinical practice symptom, sign disappear or substantially disappear, and symptom integral reduces >=95%.
Effective: tcm clinical practice symptom, sign are obviously improved, symptom integral reduces >=70%.
Effective: tcm clinical practice symptom, sign all take a favorable turn, symptom integral reduces >=30%.
Invalid: tcm clinical practice symptom, sign are all not improved, even increase the weight of, symptom integral reduces less than 30%.
Table 1 therapeutic evaluation
The specific embodiment
According to following embodiment, the present invention may be better understood.Yet, those skilled in the art will readily understand, the described concrete material proportion of embodiment, process conditions and result thereof be only for the present invention is described, and should also can not limit the present invention described in detail in claims.
Embodiment 1
A mulberry leaf jellied bean curd of the high GABA of instant sugar-free, is at least made by the component of the following weight portion of weight: 100 parts of soya beans, 50 parts of mulberry-leaf extracts, 0.05 part of xanthans, β-CD0.5 part, 0.1 part of compound coagulant, 1 part of xylitol, 500 parts, water.
By storing the soya bean of a period of time, to reject and damage by worms and mildew and rot particle, 10 mesh sieves screen out clod, dust etc., and magnet is removed metal, and the dry place of seasoning is standby; Soybean installs with dish, is placed in hot-air oven, and 100 ℃ of heat are dried 15min, coolingly with disintegrating machine, soybean is crushed to suitable particle afterwards, and hair-dryer blows skin of beancurd off, sieves and removes chip, fine grained; With running water, soak 100 grams of soya beans selecting, soak 12 hours, make the saturating heart of soybean soaking, water absorption approximately 130%; Soya bean is placed in to boiling water blanching 5min, removes part stink and fishy smell; The soya bean of soaking the saturating heart is cleaned with clear water, added the water of 800 grams to carry out defibrination; With filtering separation device, carry out filter pulp; Slurries are heated to boiling and keep 4 minutes, add the defoamer of β-CD and 0.3% simultaneously, the bubble producing while eliminating mashing off, makes soya-bean milk; By after dry mulberry-leaf extract, xylitol, xanthans dissolution filter, soya-bean milk mixes; Soya-bean milk after allotment is used to the concentration that vacuum-concentrcted equipment is 30% by pulp concentration to the content of soluble solid; To concentrate slurry dry with spray drying device, make the loose porous strip and block thing that moisture is less than 5%; Block through vacuum drying gained will be pulverized with disintegrating apparatus, aforementioned powder sterilizing, mixes with compound coagulant, obtains the mulberry leaf jellied bean curd of the high GABA of instant sugar-free; GABA content has improved 4.72 times than soybean milk powder.Product is packed according to specification requirement.
Embodiment 2
A mulberry leaf jellied bean curd of the high GABA of instant sugar-free, is at least made by the component of the following weight portion of weight: 100 parts of soya beans, 150 parts of mulberry-leaf extracts, 0.1 part of xanthans, β-CD0.15 part, 0.5 part of compound coagulant, 12 parts of xylitols, 800 parts, water.
The preparation method of the mulberry leaf jellied bean curd of the high GABA of instant sugar-free: by storing the soybean of a period of time, reject and damage by worms and mildew and rot particle, 10 mesh sieves screen out clod, dust etc., and magnet is removed metal, the dry place of seasoning is standby; Soybean installs with dish, is placed in hot-air oven, and 100 ℃ of heat are dried 15min, coolingly with disintegrating machine, soybean is crushed to suitable particle afterwards, and hair-dryer blows skin of beancurd off, sieves and removes chip, fine grained; With running water, soak and select soya bean, soak 12 hours, make the saturating heart of soybean soaking, water absorption approximately 130%; Soya bean is placed in to boiling water blanching 5min, removes part stink and fishy smell; After bean dregs are collected, then add clear water continuation defibrination; Consider slurry: twice slurries mixed; Slurries are heated to boiling and keep 5 minutes, make soya-bean milk; By after dry mulberry-leaf extract, xylitol, xanthans dissolution filter, mix with soya-bean milk; Soya-bean milk after allotment is used to the concentration that vacuum-concentrcted equipment is 45% by pulp concentration to the content of soluble solid; To concentrate slurry dry with vacuum dryer, make the loose porous strip and block thing that moisture is less than 5%; Block through vacuum drying gained will be pulverized with disintegrating apparatus, and aforementioned powder and coagulating agent are mixed, and obtains the mulberry leaf jellied bean curd jellied bean curd of the high GABA of instant sugar-free; GABA content has improved 4.35 times than soybean milk powder.Product specification requires packing.
Embodiment 3
A mulberry leaf jellied bean curd of the high GABA of instant sugar-free, is at least made by the component of the following weight portion of weight: 100 parts of soya beans, 200 parts of mulberry-leaf extracts, 0.2 part of xanthans, β-CD0.25 part, 1 part of compound coagulant, 15 parts of xylitols, 1000 parts, water.
The preparation method of the mulberry leaf jellied bean curd of the high GABA of instant sugar-free: by storing the soybean of a period of time, reject and damage by worms and mildew and rot particle, 10 mesh sieves screen out clod, dust etc., and magnet is removed metal, the dry place of seasoning is standby; Soybean installs with dish, is placed in hot-air oven, and 100 ℃ of heat are dried 15min, coolingly with disintegrating machine, soybean is crushed to suitable particle afterwards, and hair-dryer blows skin of beancurd off, sieves and removes chip, fine grained; With running water, soak 100 grams of soya beans selecting, soak 12 hours, make the saturating heart of soybean soaking, water absorption approximately 130%; Soya bean is placed in to boiling water blanching 5min, removes part stink and fishy smell; Slurries are mixed with fresh mulberry leaf extract, be heated to boiling and keep 3 minutes, make soya-bean milk; Consider slurry; By after xylitol, xanthans dissolution filter, mix with soya-bean milk; Soya-bean milk after allotment is used to the concentration that vacuum-concentrcted equipment is 35% by pulp concentration to the content of soluble solid; To concentrate slurry dry with vacuum dryer, make the loose porous strip and block thing that moisture is less than 5%; Block through vacuum drying gained will be pulverized with disintegrating apparatus, and aforementioned powder coagulating agent is mixed, and obtains the mulberry leaf jellied bean curd of the high GABA of instant sugar-free; GABA content has improved 4.11 times than soybean milk powder.Product specification requires packing.
Embodiment 4
A mulberry leaf jellied bean curd of the high GABA of instant sugar-free, is at least made by the component of the following weight portion of weight: 100 parts of soya beans, 100 parts of mulberry-leaf extracts, 0.075 part of xanthans, β-CD0.35 part, 0.3 part of compound coagulant, 8 parts of xylitols, 700 parts, water.
The preparation method of the mulberry leaf jellied bean curd of the high GABA of instant sugar-free a: preparation method for the mulberry leaf jellied bean curd of the high GABA of a kind of instant sugar-free, comprises the following steps: slurrying: the soya bean that is soaked in water and selects, soak 12 hours, make the saturating heart of soybean soaking; The soya bean of soaking the saturating heart is cleaned with clear water, added water to carry out defibrination; Filter pulp obtains slurries and bean dregs, and slurries are heated to boiling, makes soya-bean milk; Mix: will after dried mulberry leaf powder extract, xylitol, xanthans, β-CD, compound coagulant dissolution filter, be mixed to get mixture with soya-bean milk; Concentrated: the soya-bean milk after allotment is used to the concentration that vacuum-concentrcted equipment is 45% by pulp concentration to the content of soluble solid; Dry: will to concentrate slurry dry with vacuum dryer, and make the loose porous strip and block thing that moisture is less than 5%; Pulverize: the block through vacuum drying gained will be pulverized with disintegrating apparatus, aforementioned powder sterilizing, mixes with coagulating agent, obtains the mulberry leaf jellied bean curd of the high GABA of instant sugar-free; Packing: require packing according to product specification.
Claims (10)
1. the mulberry leaf jellied bean curd of the high GABA of instant sugar-free, it is characterized in that, at least by the component of the following weight portion of weight, made: 100 parts of soya beans, mulberry-leaf extract 50-200 part, xanthans 0.05-0.2 part, 500～1000 parts of β-CD0.15-0.5 parts, compound coagulant 0.1-1 part, xylitol 1-15 part, water.
2. the mulberry leaf jellied bean curd of the high GABA of a kind of instant sugar-free according to claim 1, it is characterized in that, at least by the component of the following weight portion of weight, made: 100 parts of soya beans, mulberry-leaf extract 50-150 part, xanthans 0.05-0.1 part, 500～800 parts of β-CD0.15-0.25 parts, compound coagulant 0.1-0.5 part, xylitol 5-12 part, water.
3. the preparation method of the mulberry leaf jellied bean curd of the high GABA of a kind of instant sugar-free described in claim 1 or 2, is characterized in that: comprise the following steps:
(1) slurrying: sift out the flat beans in initial feed soya bean, mildew and rot beans and sand, stone impurity; The soya bean that is soaked in water and selects, soaks 6～12 hours, makes the saturating heart of soybean soaking; The soya bean of soaking the saturating heart is cleaned with clear water, added water to carry out defibrination; Filter pulp obtains slurries and bean dregs, and slurries are heated to boiling, makes soya-bean milk;
(2) mix: will after dried mulberry leaf powder extract, xylitol, xanthans, β-CD, compound coagulant dissolution filter, be mixed to get mixture with soya-bean milk;
(3) concentrated: the soya-bean milk after allotment is used to the concentration that vacuum-concentrcted equipment is 30～45% by pulp concentration to the content of soluble solid;
(4) dry: will to concentrate slurry dry with vacuum dryer, and make the loose porous strip and block thing that moisture is less than 5%;
(5) pulverize: the block through vacuum drying gained will be pulverized with disintegrating apparatus, aforementioned powder sterilizing, mixes with coagulating agent, obtains the mulberry leaf jellied bean curd of the high GABA of instant sugar-free;
(6) packing: require packing according to product specification.
4. the preparation method of the mulberry leaf jellied bean curd of the high GABA of a kind of instant sugar-free according to claim 3, is characterized in that, after described step (1) bean dregs are collected, then adds clear water continuation defibrination; Filter pulp: the slurries that the slurries of step (1) and bean dregs are ground mix; Slurries are heated to boiling, make soya-bean milk.
5. the preparation method of the mulberry leaf jellied bean curd of the high GABA of a kind of instant sugar-free according to claim 3, is characterized in that, described mulberry-leaf extract content accounts for 0.5-1.5 times of soybean weight.
6. the preparation method of the mulberry leaf jellied bean curd of the high GABA of a kind of instant sugar-free according to claim 3, is characterized in that, described compound coagulant is comprised of glucose lactones and calcium chloride.
7. the preparation method of the mulberry leaf jellied bean curd of the high GABA of a kind of instant sugar-free according to claim 3, is characterized in that, described Determination of Xylitol accounts for 1～12% of soybean.
8. the preparation method of the mulberry leaf jellied bean curd of the high GABA of a kind of instant sugar-free according to claim 3, is characterized in that, described xanthans content accounts for 0.05～0.1% of soybean.
9. the preparation method of the mulberry leaf jellied bean curd of the high GABA of a kind of instant sugar-free according to claim 3, is characterized in that, the content of described β-CD accounts for 0.15～0.5% of soybean.
10. the preparation method of the mulberry leaf jellied bean curd of the high GABA of a kind of instant sugar-free according to claim 3, is characterized in that, the content of described compound coagulant accounts for 0.1～0.5% of soybean.
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| CN104975051A (en) * | 2015-06-25 | 2015-10-14 | 江苏科技大学 | Method for enriching GABA (gamma-aminobutyric acid) in mulberry leaves |
| CN105211311A (en) * | 2015-09-28 | 2016-01-06 | 山东鑫源实业集团有限公司 | A kind of bean curd containing components in mulberry leaves and asparagus lettuce component and preparation method thereof |
| CN107593930A (en) * | 2016-07-17 | 2018-01-19 | 马鞍山中安食品科技有限公司 | A kind of preparation method of dewatered bean curd flower |
| CN110637890A (en) * | 2019-11-05 | 2020-01-03 | 攸县天凯农业科技有限公司 | Preparation method of mulberry leaf juice bean curd |
| CN115316555A (en) * | 2022-07-01 | 2022-11-11 | 内江师范学院 | Feed for eliminating heavy metal cadmium in crucian body |
| CN117256801A (en) * | 2023-09-21 | 2023-12-22 | 江苏石井磨房食品科技有限公司 | Preparation method of high-fiber whole-bean vegetable protein slurry |
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| CN107593930A (en) * | 2016-07-17 | 2018-01-19 | 马鞍山中安食品科技有限公司 | A kind of preparation method of dewatered bean curd flower |
| CN110637890A (en) * | 2019-11-05 | 2020-01-03 | 攸县天凯农业科技有限公司 | Preparation method of mulberry leaf juice bean curd |
| CN115316555A (en) * | 2022-07-01 | 2022-11-11 | 内江师范学院 | Feed for eliminating heavy metal cadmium in crucian body |
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Application publication date: 20140430 |