CN105010565A - Chocolate-flavor fruit and vegetable composite bean curd roll and preparation method thereof - Google Patents
Chocolate-flavor fruit and vegetable composite bean curd roll and preparation method thereof Download PDFInfo
- Publication number
- CN105010565A CN105010565A CN201510299642.0A CN201510299642A CN105010565A CN 105010565 A CN105010565 A CN 105010565A CN 201510299642 A CN201510299642 A CN 201510299642A CN 105010565 A CN105010565 A CN 105010565A
- Authority
- CN
- China
- Prior art keywords
- parts
- chocolate
- soya
- bean curd
- bean
- 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
Landscapes
- Beans For Foods Or Fodder (AREA)
- Confectionery (AREA)
Abstract
The present invention discloses a chocolate-flavor fruit and vegetable composite bean curd roll which is prepared from the following raw materials by weight: 300-400 parts of soybean, 30-40 parts of medicinal dendrobum herb water extract, 8-12 parts of chocolate, 8-10 parts of blueberry juice, 4-6 parts of maltose syrup, 5-6 parts of black nightshade seed powder, 7-9 parts of spinach lyophilized powder, 2-3 parts of jobstears root, 1-2 parts of Chinese caterpillar fungus, 1-3 parts of tangerine red epicarp, 3-5 parts of amomum villosum, 1-2 parts of russianolive flower, a proper amount of composite antistaling agent and a proper amount of water. The preparation method of the chocolate-flavor fruit and vegetable composite bean curd roll comprises steps that: preparing thin sheets of bean curd, soaking the thin sheets of bean curd in the composite antitaling agent, and smearing a special chocolate liquor on the surface of the thin sheets of bean curd to prepare a bean curd roll so as to make the product not perishable and provide a unique taste. The added blueberry juice has efficacy of slowing down aging, resisting cancer and protecting eyesight. The added tangerine red epicarp, amomum villosum and other various Chinese herbs have efficacy of regulating vital energy and qi, warming spleen and appetizing.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of chocolate flavoured fruits and vegetables compound bean curd volume 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 chocolate flavoured fruits and vegetables compound bean curd volume and preparation method thereof.
The present invention is achieved by the following technical solutions:
A chocolate flavoured fruits and vegetables compound bean curd volume, is characterized in that being made up of the raw material of following weight portion:
Soya bean 300-400, dendrobium officinale aqueous extract 30-40, chocolate 8-12, blueberry juice 8-10, malt syrup 4-6, black nightshade seed powder 5-6, spinach freeze-dried powder 7-9, jobstears root 2-3, Cordyceps sinensis 1-2, Exocarpium Citri Rubrum 1-3, fructus amomi 3-5, russianolive flower 1-2, composite fresh-keeping agent solution is appropriate, water is appropriate.
The preparation method of described a kind of chocolate flavoured fruits and vegetables compound bean curd volume, is characterized in that comprising the following steps:
(1) 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, obtain raw soya-bean milk, raw soya-bean milk, dendrobium officinale aqueous extract mixing big fire are boiled, keep boiling to stop heating after 7-10 minute, gypsum is added when temperature is down to 83-85 DEG C, leave standstill broken brain after 20-25 minute and obtain Tofu pudding, Tofu pudding is entered pressure case by scoundrel's machine, obtains the skin of soya-bean milk;
(2) skin of soya-bean milk 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 drain away the water for subsequent use;
(3) by jobstears root, Cordyceps sinensis, Exocarpium Citri Rubrum, fructus amomi, russianolive flower mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid;
(4) chocolate, blueberry juice, malt syrup are mixed into pot, add 3-4 times of water, slow fire boils, and is stirred to chocolate and dissolves, cooling;
(5) mixed with each raw material of residue by the material after step (3), (4) process, obtain chocolate mass, the surface brush last layer chocolate mass of the skin of soya-bean milk after step (2) being processed, then the skin of soya-bean milk is rolled into bean-curd roll, 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, chocolate flavoured fruits and vegetables compound bean curd of the present invention twists in preparation method and first makes the skin of soya-bean milk; again the skin of soya-bean milk is placed in composite fresh-keeping agent solution to soak; bean-curd roll is made on the surface special chocolate mass being applied in the skin of soya-bean milk again; make product not easily corrupt; special taste; the blueberry juice added has effect of delaying senility, anticancer, vision protection, and the multiple Chinese herbal medicine such as Exocarpium Citri Rubrum, fructus amomi of interpolation has effect of regulating the flow of QI to ease the stomach, the appetizing of warm spleen.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A chocolate flavoured fruits and vegetables compound bean curd volume, be made up of the raw material of following weight portion:
Soya bean 400, dendrobium officinale aqueous extract 30, chocolate 12, blueberry juice 10, malt syrup 6, black nightshade seed powder 6, spinach freeze-dried powder 9, jobstears root 3, Cordyceps sinensis 2, Exocarpium Citri Rubrum 3, fructus amomi 5, russianolive flower 2, composite fresh-keeping agent solution is appropriate, water is appropriate.
The preparation method of described a kind of chocolate flavoured fruits and vegetables compound bean curd volume, comprises the following steps:
(1) soya bean is placed in clear water immersion to pull out after 12 hours, add 6 times of water mill slurries, filter cleaner, obtain raw soya-bean milk, raw soya-bean milk, dendrobium officinale aqueous extract mixing big fire are boiled, keep boiling after 10 minutes, to stop heating, gypsum is added when temperature is down to 85 DEG C, leave standstill broken brain after 25 minutes and obtain Tofu pudding, Tofu pudding is entered pressure case by scoundrel's machine, obtains the skin of soya-bean milk;
(2) skin of soya-bean milk 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 drain away the water for subsequent use;
(3) by jobstears root, Cordyceps sinensis, Exocarpium Citri Rubrum, fructus amomi, russianolive flower mixing, add 8 times of water slow fire boilings 40 minutes, filter cleaner, obtains herb liquid;
(4) chocolate, blueberry juice, malt syrup are mixed into pot, add 4 times of water, slow fire boils, and is stirred to chocolate and dissolves, cooling;
(5) mixed with each raw material of residue by the material after step (3), (4) process, obtain chocolate mass, the surface brush last layer chocolate mass of the skin of soya-bean milk after step (2) being processed, then the skin of soya-bean milk is rolled into bean-curd roll, sterilizing, packaging, to obtain final product.
Claims (2)
1. a chocolate flavoured fruits and vegetables compound bean curd volume, is characterized in that being made up of the raw material of following weight portion:
Soya bean 300-400, dendrobium officinale aqueous extract 30-40, chocolate 8-12, blueberry juice 8-10, malt syrup 4-6, black nightshade seed powder 5-6, spinach freeze-dried powder 7-9, jobstears root 2-3, Cordyceps sinensis 1-2, Exocarpium Citri Rubrum 1-3, fructus amomi 3-5, russianolive flower 1-2, composite fresh-keeping agent solution is appropriate, water is appropriate.
2. the preparation method of a kind of chocolate flavoured fruits and vegetables compound bean curd volume according to claim 1, is characterized in that comprising the following steps:
(1) 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, obtain raw soya-bean milk, raw soya-bean milk, dendrobium officinale aqueous extract mixing big fire are boiled, keep boiling to stop heating after 7-10 minute, gypsum is added when temperature is down to 83-85 DEG C, leave standstill broken brain after 20-25 minute and obtain Tofu pudding, Tofu pudding is entered pressure case by scoundrel's machine, obtains the skin of soya-bean milk;
(2) skin of soya-bean milk 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 drain away the water for subsequent use;
(3) by jobstears root, Cordyceps sinensis, Exocarpium Citri Rubrum, fructus amomi, russianolive flower mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid;
(4) chocolate, blueberry juice, malt syrup are mixed into pot, add 3-4 times of water, slow fire boils, and is stirred to chocolate and dissolves, cooling;
(5) mixed with each raw material of residue by the material after step (3), (4) process, obtain chocolate mass, the surface brush last layer chocolate mass of the skin of soya-bean milk after step (2) being processed, then the skin of soya-bean milk is rolled into bean-curd roll, sterilizing, packaging, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510299642.0A CN105010565A (en) | 2015-06-04 | 2015-06-04 | Chocolate-flavor fruit and vegetable composite bean curd roll and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510299642.0A CN105010565A (en) | 2015-06-04 | 2015-06-04 | Chocolate-flavor fruit and vegetable composite bean curd roll and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105010565A true CN105010565A (en) | 2015-11-04 |
Family
ID=54401213
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510299642.0A Pending CN105010565A (en) | 2015-06-04 | 2015-06-04 | Chocolate-flavor fruit and vegetable composite bean curd roll and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105010565A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518086A (en) * | 2017-09-06 | 2017-12-29 | 王天明 | A kind of blueberry bean curd |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524130A (en) * | 2008-03-03 | 2009-09-09 | 卢方辉 | Colorful health care bean curd shins and packing method thereof |
| CN104286727A (en) * | 2014-10-24 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | American ginseng and five kernel dried beancurd sheet |
-
2015
- 2015-06-04 CN CN201510299642.0A patent/CN105010565A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524130A (en) * | 2008-03-03 | 2009-09-09 | 卢方辉 | Colorful health care bean curd shins and packing method thereof |
| CN104286727A (en) * | 2014-10-24 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | American ginseng and five kernel dried beancurd sheet |
Non-Patent Citations (2)
| Title |
|---|
| 刘兴玲: "豆制品保鲜的研究", 《徐州工程学院学报》 * |
| 杨兵勋 等: "铁皮石斛与大豆异黄酮提取物协同抗氧化作用评价", 《中国现代应用药学杂志》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518086A (en) * | 2017-09-06 | 2017-12-29 | 王天明 | A kind of blueberry bean curd |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100935847B1 (en) | Manufacturing method for the slice of red ginseng | |
| CN103540493A (en) | Preparation method of ganoderma lucidum tea wine | |
| CN104138008B (en) | A kind of black tomato fragrance of a flower vinegar beverage and preparation method thereof | |
| KR101490211B1 (en) | Beverage for reducing alcoholic hangup and digester and method for preparation thereof | |
| CN104322747A (en) | Broadleaf holly leaf health tea with function of reducing blood pressure and preparation method of broadleaf holly leaf health tea | |
| KR101996466B1 (en) | Method for producing healthful pear juice comprising green tea concentrate | |
| CN105010565A (en) | Chocolate-flavor fruit and vegetable composite bean curd roll and preparation method thereof | |
| KR20100094015A (en) | Composition for asthma containing black platycodon and phellinus as effective ingredients | |
| CA2637349C (en) | Functional food composition for treating allergy, natural tea using the same and the manufacturing method thereof | |
| CN106260311A (en) | A kind of Cyclocarya paliurus Iljinskaja Rhizoma Dioscoreae tea and preparation method thereof | |
| KR20010039199A (en) | A health drink and its manufacturing process | |
| CN106721848A (en) | A kind of hypotensive defatted wheat germ bag bubble solid beverage and preparation method thereof | |
| CN104996587A (en) | Red bayberry sweet and sour fruit and vegetable composite soybean curd roll and preparation method thereof | |
| KR101198948B1 (en) | Energy drink composition and preparing method thereof | |
| CN104970108A (en) | Black sesame seed fragrant and hot fruit and vegetable composite soybean curd roll and preparation method thereof | |
| KR101889733B1 (en) | Lotus root grain syrup, and manufacturing method thereof | |
| CN104970107A (en) | Sauced fruit and vegetable compound bean curd balls and preparation method thereof | |
| CN104855533A (en) | Composite bean-curd rice ball containing jujube, fruits and vegetables and preparation method of composite bean-curd rice ball | |
| CN104970112A (en) | Tendon bone-strengthening fruit and vegetable compound bean curd rolls and preparation method thereof | |
| CN103229836A (en) | Grass jelly milk tea | |
| CN105010564A (en) | Wine aroma fruit and vegetable composite bean curd ball and preparation method thereof | |
| KR102278170B1 (en) | Food composition comprising Palmyra Palm, Ginseng, and Artichoke as an active ingredient and manufacturing method thereof | |
| KR102595524B1 (en) | Platycodon grandiflorum fermented product comprising platycodon grandiflorum and rice grain syrup and method for preparing thereof | |
| CN104996588A (en) | Compound fruit vegetable bean curd roll with perfume of Pu'er tea and preparation method of compound fruit vegetable bean curd roll | |
| KR102365198B1 (en) | Facturing method of functional liquefied healthfoods using Gastroia elata Blume, Polygonum multiflorum Thunberg and mountain ginseng |
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: 20151104 |
|
| RJ01 | Rejection of invention patent application after publication |