CN105010566A - Butter fruit and vegetable composite bean curd glutinous rice ball and preparation method thereof - Google Patents

Abstract

The present invention discloses a butter fruit and vegetable composite bean curd glutinous rice ball which is prepared from the following raw materials by weight: 180-200 parts of soybean, 30-40 parts of medicinal dendrobum herb water extract, 30-50 parts of glutinous rice, 8-12 parts of butter, 5-7 parts of leaf mustards, 5-6 parts of mulberry, 8-11 parts of znthoxylum piperitum, 4-6 parts of camel milk powder, 1-3 parts of tremella sporophore, 2-4 parts of balsampear root, 1-3 parts of spreading hedyotis herb, 1-2 parts of medicinal morinda root, 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: mixing tofu pudding with glutinous rice and carrying out molding to prepare balls, soaking the bean curd glutinous rice balls in the composite antistaling agent so as to make the product not perishable, and adding butter to provide sweet and fragrant taste. The added various fruits and vegetables have efficacy of promoting metabolism and beautifying. The added mongolian milkvetch root, peppermint leaves and other various Chinese herbs have efficacy of reinforcing kidney to strengthen yang and strengthening tendons and bones.

Description

Cream 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 cream 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 cream fruits and vegetables compound bean curd rice to roll into a ball and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of cream 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 30-50, cream 8-12, envelopped senvy 5-7, mulberries 5-6, long and thin hot pepper 8-11, camel milk powder 4-6, yellow fungus 1-3, balsampear root 2-4, oldenlandia diffusa 1-3, Morinda officinalis 1-2, composite fresh-keeping agent solution is appropriate, water is appropriate.

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

(1) by yellow fungus, balsampear root, oldenlandia diffusa, Morinda officinalis mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid;

(2) glutinous rice, cream are mixed into pot, add 0.8-1 times of water, moderate heat is cooked into cream rice; Camel milk powder is added 3-5 times of boiling water to brew, then mix with envelopped senvy, mulberries, long and thin hot pepper and pull an oar, gained slurries mix homogeneous with cream rice;

(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 cream fruits and vegetables compound bean curd rice group of the present invention in preparation method, again bean curd rice group is placed in composite fresh-keeping agent solution to soak, make product not easily corrupt, also add cream, mouthfeel is fragrant and sweet, the multiple vegetables and fruits added have enhance metabolism, effect of beautifying face and moistering lotion, the multiple Chinese herbal medicine such as the Radix Astragali, dried peppermint leaf of interpolation has the effect of tonifying the kidney and support yang, strengthening muscles and bones.

Detailed description of the invention

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

Embodiment:

A kind of cream 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 50, cream 12, envelopped senvy 7, mulberries 6, long and thin hot pepper 11, camel milk powder 6, yellow fungus 3, balsampear root 4, oldenlandia diffusa 3, Morinda officinalis 2, composite fresh-keeping agent solution is appropriate, water is appropriate.

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

(1) by yellow fungus, balsampear root, oldenlandia diffusa, Morinda officinalis mixing, add 8 times of water slow fire boilings 40 minutes, filter cleaner, obtains herb liquid;

(2) glutinous rice, cream are mixed into pot, add 1 times of water, moderate heat is cooked into cream rice; Camel milk powder is added 5 times of boiling water to brew, then mix with envelopped senvy, mulberries, long and thin hot pepper and pull an oar, gained slurries mix homogeneous with cream rice;

(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 cream 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 30-50, cream 8-12, envelopped senvy 5-7, mulberries 5-6, long and thin hot pepper 8-11, camel milk powder 4-6, yellow fungus 1-3, balsampear root 2-4, oldenlandia diffusa 1-3, Morinda officinalis 1-2, composite fresh-keeping agent solution is appropriate, water is appropriate.

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

(1) by yellow fungus, balsampear root, oldenlandia diffusa, Morinda officinalis mixing, add 5-8 times of water slow fire boiling 30-40 minute, filter cleaner, obtains herb liquid;

(2) glutinous rice, cream are mixed into pot, add 0.8-1 times of water, moderate heat is cooked into cream rice; Camel milk powder is added 3-5 times of boiling water to brew, then mix with envelopped senvy, mulberries, long and thin hot pepper and pull an oar, gained slurries mix homogeneous with cream rice;

(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.