CN104273245A - Moringa bean curd - Google Patents
Moringa bean curd Download PDFInfo
- Publication number
- CN104273245A CN104273245A CN201410580445.1A CN201410580445A CN104273245A CN 104273245 A CN104273245 A CN 104273245A CN 201410580445 A CN201410580445 A CN 201410580445A CN 104273245 A CN104273245 A CN 104273245A
- Authority
- CN
- China
- Prior art keywords
- moringa
- bean curd
- soya
- bean
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011347 Moringa oleifera Nutrition 0.000 title claims abstract description 45
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 32
- 244000179886 Moringa oleifera Species 0.000 title 1
- 241000220215 Moringa Species 0.000 claims abstract description 44
- 238000000034 method Methods 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims description 24
- 235000010469 Glycine max Nutrition 0.000 claims description 24
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 235000013336 milk Nutrition 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 1
- 235000021059 hard food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses moringa bean curd and aims at providing moringa bean curd which is easy to prepare and high in nutritive value. The bean curd at least comprises 5 percent of moringa components, so that the requirement on the nutritive value is met. Moreover, in the process of preparing the bean curd, the moringa is added into the bean curd, so that the aim of increasing the nutritive value of the bean curd is achieved.
Description
Technical field
The invention belongs to food technology field, specifically relate to a kind of Moringa bean curd.
Background technology
Bean curd is mainly that Raw material processing is made with soybean, and soybean contains more protein and fat, and therefore soybean curd nutrition is worth also higher.Bean curd can be produced throughout the year, is not subject to seasonal restrictions, and therefore in Vegetable produce dull season, can adjust dish kind.
But existing soya tofu can not meet the daily of people has sample demand, particularly as the people that cannot eat hard food.
Summary of the invention
For above-mentioned weak point of the prior art, the object of the invention is to aim to provide a kind of Moringa bean curd making simply, be of high nutritive value.
In order to solve the problems of the technologies described above, the present invention is achieved by the following technical solutions: a kind of Moringa bean curd, at least comprises the Moringa composition of 5% in bean curd, and its making comprises the following steps:
(1), by Moringa squeeze into Moringa juice, Moringa is one or more in the leaf of Moringa, fruit or root;
(2), in soybeans soaking process in immersion water, add Moringa juice, Moringa juice is classified as 1:8 with the ratio soaking water;
(3), by soaked soybean mixing Moringa defibrination together, mass fraction is soaked soybean 100 parts, Moringa 5 parts;
(4), by the soya-bean milk of milled more than 90 DEG C, boil 15min, carrying out in digestion process to soya-bean milk, in soya-bean milk, add the Moringa dry powder with gauze parcel;
(5), by soya-bean milk make jellied bean curd, jellied bean curd is put into container compacting.
In whole bean curd manufacturing process, composition contained in Moringa can fully incorporate in bean curd, and boil owing to passing through, the pungent of Moringa entrained with is eliminated, final Moringa bean curd outward appearance and common beancurd have no difference, and well ensure that outward appearance and the nutritive value of bean curd.
Detailed description of the invention
Embodiment
A kind of Moringa bean curd, at least comprise the Moringa composition of 5% in bean curd, its making comprises the following steps:
(1), by Moringa squeeze into Moringa juice, Moringa is one or more in the leaf of Moringa, fruit or root;
(2), in soybeans soaking process in immersion water, add Moringa juice, Moringa juice is classified as 1:8 with the ratio soaking water;
(3), by soaked soybean mixing Moringa defibrination together, mass fraction is soaked soybean 100 parts, Moringa 5 parts;
(4), by the soya-bean milk of milled more than 90 DEG C, boil 15min, carrying out in digestion process to soya-bean milk, in soya-bean milk, add the Moringa dry powder with gauze parcel;
(5), by soya-bean milk make jellied bean curd, jellied bean curd is put into container compacting.
Claims (2)
1. a Moringa bean curd, is characterized in that, at least comprises the Moringa composition of 5% in bean curd.
2. a kind of Moringa bean curd according to claim 1, is characterized in that, comprise the following steps:
(1), by Moringa squeeze into Moringa juice, Moringa is one or more in the leaf of Moringa, fruit or root;
(2), in soybeans soaking process in immersion water, add Moringa juice, Moringa juice is classified as 1:8 with the ratio soaking water;
(3), by soaked soybean mixing Moringa defibrination together, mass fraction is soaked soybean 100 parts, Moringa 5 parts;
(4), by the soya-bean milk of milled more than 90 DEG C, boil 15min, carrying out in digestion process to soya-bean milk, in soya-bean milk, add the Moringa dry powder with gauze parcel;
(5), by soya-bean milk make jellied bean curd, jellied bean curd is put into container compacting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410580445.1A CN104273245A (en) | 2014-10-27 | 2014-10-27 | Moringa bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410580445.1A CN104273245A (en) | 2014-10-27 | 2014-10-27 | Moringa bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104273245A true CN104273245A (en) | 2015-01-14 |
Family
ID=52248986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410580445.1A Pending CN104273245A (en) | 2014-10-27 | 2014-10-27 | Moringa bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104273245A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110742129A (en) * | 2019-11-06 | 2020-02-04 | 周时敏 | Moringa bean curd and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392827A (en) * | 2013-08-15 | 2013-11-20 | 刘和勇 | Moringa leaf preserved bean curd |
| CN103431057A (en) * | 2013-08-13 | 2013-12-11 | 刘和勇 | Moringa leaf nutrient tofu and production method thereof |
| CN103749924A (en) * | 2014-01-11 | 2014-04-30 | 岑柳卿 | Production technology of moringa candy |
| CN103750440A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Horseradish tree leaf nutritious drink and preparation method thereof |
| CN103815035A (en) * | 2014-02-12 | 2014-05-28 | 合肥康龄养生科技有限公司 | Peach blossom pollen soybean milk and preparation method thereof |
-
2014
- 2014-10-27 CN CN201410580445.1A patent/CN104273245A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431057A (en) * | 2013-08-13 | 2013-12-11 | 刘和勇 | Moringa leaf nutrient tofu and production method thereof |
| CN103392827A (en) * | 2013-08-15 | 2013-11-20 | 刘和勇 | Moringa leaf preserved bean curd |
| CN103750440A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Horseradish tree leaf nutritious drink and preparation method thereof |
| CN103749924A (en) * | 2014-01-11 | 2014-04-30 | 岑柳卿 | Production technology of moringa candy |
| CN103815035A (en) * | 2014-02-12 | 2014-05-28 | 合肥康龄养生科技有限公司 | Peach blossom pollen soybean milk and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110742129A (en) * | 2019-11-06 | 2020-02-04 | 周时敏 | Moringa bean curd and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150114 |
|
| RJ01 | Rejection of invention patent application after publication |