CN104855533A - Composite bean-curd rice ball containing jujube, fruits and vegetables and preparation method of composite bean-curd rice ball - Google Patents

Abstract

The invention discloses a composite bean-curd rice ball containing jujube, fruits and vegetables. The composite bean-curd rice ball is prepared from the following raw materials in parts by weight: 180-200 parts of soybean, 30-40 parts of dendrobium candidum, 20-30 parts of glutinous rice, 10-12 parts of dried millet, 8-10 parts of fried jujube kernel, 7-8 parts of common sowthistle tea, 7-8 parts of snow pear, 5-7 parts of seafood mushroom, 1-2 parts of Chinese dwarf cherry seed, 2-3 parts of hance brandisia herb, 3-4 parts of licroice root, 4-5 parts of astragalus root, 1-2 parts of malt, an appropriate amount of composite preservative solution and an appropriate amount of water. According to a preparation method of the composite bean-curd rice ball containing jujube, fruits and vegetables, the bean curd and glutinous rice are mixed and prepared into bean-curd rice balls, and then the bean-curd rice balls are placed in the composite preservative solution and are soaked so that the bean-curd rice balls are unlikely to rot; the rice is cooked by using filtrate obtained through the decoction of fried jujube kernel and common sowthistle tea instead of water, so that the bean-curd rice balls have effects of calming the heart and tranquilizing the mind, decreasing blood pressure, clearing heat and removing toxicity; the added astragalus roots, malt and other Chinese medicinal herbs have effects of tonifying qi and strengthening exterior, arresting sweating to consolidate depletion, moving qi and removing food retention, invigorating the spleen and promoting appetite.

Description

Jujube fragrant fruits and vegetables compound bean curd rice group and preparation method thereof

Technical field

The present invention relates generally to food processing field, particularly relates to a kind of jujube fragrant fruits and vegetables compound bean curd rice group and preparation method thereof.

Background technology

Bean product are main sources that people absorb vegetable protein, with its be rich in protein, unrighted acid and various trace elements more and more accept by people, but by the limitation of traditional processing mode, bean product yield poorly, and hygienic quality is poor, easily corrupt, taste is single, can not meet the needs of people; Research shows, the change of bean product loses and causes primarily of bacterium and fungi, and sodium Diacetate has good inhibitory action to bacterium, and Nipagin complex esters has good inhibitory action to fungi; Therefore, sodium Diacetate and the change of the composite use of Nipagin complex esters to bean product lose microorganism good inhibitory action.

Dendrobium candidum is traditional rare traditional Chinese medicine.Between the year of Katyuan Tang Dynasty, the stem of noble dendrobium and saussurea involucrata, ginseng, the tuber of multiflower knotweed, Poria cocos, desert cistanche, glossy ganoderma, seabed pearl, Cordyceps sinensis etc. are called " nine immortals grass " by " Taoist Scriptures ".Shennong's Herbal is classified as top grade.Compendium of Material Medica is recorded: " cure mainly in wound, except gas under numbness, tonifying five zang organs consumptive disease is won thin, reinforcing yin essence benefit essence; Thick stomach, never sufficient in benefit, by skin heat symptoms caused by an exopathgen miliaria gas, make light of one's life by commiting suicide and prolong life ".Modern medicine proves, the main composition of dendrobium candidum is Dendrobium officinale polysaccharide, and Dendrobium officinale polysaccharide has antioxidation.Isoflavones (soybean isoflavone) is the general name of the class polyphenolic substance containing multiple phenolic hydroxyl group in soybean, is mainly distributed in the Cotyledon and embryo axle of soya seeds, containing isoflavones 0.1 ~ 0.3 g in the soybean of every 100 g.The isoflavones found at present has 12 kinds: Genistein (genistein), Dai (daidzein), Glycitein (glycitein) and the 3 kinds of combining forms of glucosides, acetyl group and malonyl glucoside thereof.Related documents proves, isoflavones also has oxidation resistant physiological function.

In addition, raw material soybean is prepared into and is different from the conventional bean product such as dried bean curd, bean curd, but make the new product of different taste, different cultivars, make it all be improved on taste and nutritive effect, meet people's demand.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of jujube fragrant fruits and vegetables compound bean curd rice group and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of jujube fragrant fruits and vegetables compound bean curd rice group, is characterized in that being made up of the raw material of following weight portion:

Soya bean 180-200, dendrobium officinale aqueous extract 30-40, glutinous rice 20-30, small Semen setariae 10-12, stir-baked SEMEN ZIZIPHI SPINOSAE 8-10, bitter dish tea 7-8, snow pear 7-8, seafood mushroom 5-7, brush-cherry seed 1-2, Hance Brandisia Herb 2-3, Radix Glycyrrhizae 3-4, Radix Astragali 4-5, Fructus Hordei Germinatus 1-2, composite fresh-keeping agent solution is appropriate, water is appropriate.

The preparation method of described a kind of jujube fragrant fruits and vegetables compound bean curd rice group, is characterized in that comprising the following steps:

(1) by brush-cherry seed, Hance Brandisia Herb, Radix Glycyrrhizae, the Radix Astragali, Fructus Hordei Germinatus mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid;

(2) stir-baked SEMEN ZIZIPHI SPINOSAE, bitter dish tea are mixed into pot, add 6-8 times of water, slow fire simmers 20-30 minute, and filter, gained filtrate and glutinous rice, small Semen setariae are mixed into pot, and little fire is cooked into rice; By snow pear, seafood mushroom mixing, smash into paste to pieces, mix with rice homogeneous;

(3) soya bean is placed in after clear water soaks 8-12 hour and pulls out, add 5-6 times of water mill slurry, filter cleaner, obtains raw soya-bean milk, raw soya-bean milk is mixed also big fire to boil with herb liquid, dendrobium officinale aqueous extract, keep boiling to stop heating after 7-10 minute, when temperature is down to 83-85 DEG C, add gypsum, leave standstill broken brain after 20-25 minute and obtain Tofu pudding, mixing of materials after Tofu pudding and step (2) being processed is even, pour mould into, heat aging, obtain bean curd rice group;

(4) bean curd rice group is placed in total concentration be 0.2% composite fresh-keeping agent solution soak 30-35 minute, composite fresh-keeping agent solution adopt sodium Diacetate: Nipagin complex esters=1: 4, pull out and drain away the water, sterilizing, packaging, to obtain final product.

Advantage of the present invention is:

1, the present invention makes at raw soya-bean milk in the process of beans brain and adds dendrobium officinale aqueous extract, and the isoflavones in dendrobium officinale aqueous extract and soya bean is alone all obvious antioxidant effect, and both share has significant synergistic function.

2, Tofu pudding and glutinous rice mixed-forming are made group by jujube of the present invention fragrant fruits and vegetables compound bean curd rice group in preparation method, again bean curd rice group is placed in composite fresh-keeping agent solution to soak, make product not easily corrupt, filtrate stir-baked SEMEN ZIZIPHI SPINOSAE, bitter dish tea cooked replaces water to carry out cooking rice, have antitoxic heart-soothing and sedative, hypotensive, clearing heat and detoxicating effect, the multiple Chinese herbal medicine such as the Radix Astragali, Fructus Hordei Germinatus of interpolation has that invigorating qi for consolidating superficies, arrest sweating are admittedly de-, effect of promote qi circulation digestion promoting, spleen benefiting and stimulating the appetite.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

A kind of jujube fragrant fruits and vegetables compound bean curd rice group, be made up of the raw material of following weight portion:

Soya bean 200, dendrobium officinale aqueous extract 30, glutinous rice 30, small Semen setariae 12, stir-baked SEMEN ZIZIPHI SPINOSAE 10, bitter dish tea 8, snow pear 8, seafood mushroom 7, brush-cherry seed 2, Hance Brandisia Herb 3, Radix Glycyrrhizae 4, the Radix Astragali 5, Fructus Hordei Germinatus 2, composite fresh-keeping agent solution is appropriate, water is appropriate.

The preparation method of described a kind of jujube fragrant fruits and vegetables compound bean curd rice group, comprises the following steps:

(1) by brush-cherry seed, Hance Brandisia Herb, Radix Glycyrrhizae, the Radix Astragali, Fructus Hordei Germinatus mixing, add 8 times of water slow fire boilings 40 minutes, filter cleaner, obtains herb liquid;

(2) stir-baked SEMEN ZIZIPHI SPINOSAE, bitter dish tea are mixed into pot, add 8 times of water, slow fire simmers 30 minutes, and filter, gained filtrate and glutinous rice, small Semen setariae are mixed into pot, and little fire is cooked into rice; By snow pear, seafood mushroom mixing, smash into paste to pieces, mix with rice homogeneous;

(3) soya bean is placed in clear water immersion to pull out after 12 hours, add 6 times of water mill slurries, filter cleaner, obtains raw soya-bean milk, raw soya-bean milk is mixed also big fire to boil with herb liquid, dendrobium officinale aqueous extract, keep boiling after 10 minutes, to stop heating, when temperature is down to 85 DEG C, add gypsum, leave standstill broken brain after 25 minutes and obtain Tofu pudding, mixing of materials after Tofu pudding and step (2) being processed is even, pour mould into, heat aging, obtain bean curd rice group;

(4) bean curd rice group is placed in total concentration be 0.2% composite fresh-keeping agent solution soak 35 minutes, composite fresh-keeping agent solution adopt sodium Diacetate: Nipagin complex esters=1: 4, pull out and drain away the water, sterilizing, packaging, to obtain final product.

Claims (2)

1. a jujube fragrant fruits and vegetables compound bean curd rice group, is characterized in that being made up of the raw material of following weight portion:

Soya bean 180-200, dendrobium officinale aqueous extract 30-40, glutinous rice 20-30, small Semen setariae 10-12, stir-baked SEMEN ZIZIPHI SPINOSAE 8-10, bitter dish tea 7-8, snow pear 7-8, seafood mushroom 5-7, brush-cherry seed 1-2, Hance Brandisia Herb 2-3, Radix Glycyrrhizae 3-4, Radix Astragali 4-5, Fructus Hordei Germinatus 1-2, composite fresh-keeping agent solution is appropriate, water is appropriate.

2. the preparation method of a kind of jujube according to claim 1 fragrant fruits and vegetables compound bean curd rice group, is characterized in that comprising the following steps:

(1) by brush-cherry seed, Hance Brandisia Herb, Radix Glycyrrhizae, the Radix Astragali, Fructus Hordei Germinatus mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid;

(2) stir-baked SEMEN ZIZIPHI SPINOSAE, bitter dish tea are mixed into pot, add 6-8 times of water, slow fire simmers 20-30 minute, and filter, gained filtrate and glutinous rice, small Semen setariae are mixed into pot, and little fire is cooked into rice; By snow pear, seafood mushroom mixing, smash into paste to pieces, mix with rice homogeneous;

(3) soya bean is placed in after clear water soaks 8-12 hour and pulls out, add 5-6 times of water mill slurry, filter cleaner, obtains raw soya-bean milk, raw soya-bean milk is mixed also big fire to boil with herb liquid, dendrobium officinale aqueous extract, keep boiling to stop heating after 7-10 minute, when temperature is down to 83-85 DEG C, add gypsum, leave standstill broken brain after 20-25 minute and obtain Tofu pudding, mixing of materials after Tofu pudding and step (2) being processed is even, pour mould into, heat aging, obtain bean curd rice group;

(4) bean curd rice group is placed in total concentration be 0.2% composite fresh-keeping agent solution soak 30-35 minute, composite fresh-keeping agent solution adopt sodium Diacetate: Nipagin complex esters=1: 4, pull out and drain away the water, sterilizing, packaging, to obtain final product.