CN105011238A - 一种保健火麻豆腐及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
Abstract
本发明公开了一种火麻豆腐,组分原料为脱壳火麻籽、铁皮石斛汁、葛粉、竹荪粉、豆腐凝固剂;其制备方法为:取所需的各组分原料,将脱壳火麻籽放入水中浸泡,磨成浆,即得火麻籽浆,浆液分成两份,一份加入竹荪粉搅拌;另一份加入铁皮石斛汁和葛粉,搅拌;两份混合;武火加热至温度为60℃,过滤,取滤液;用文火熬煮,煮开后,保持10min,冷却至75~83℃,加入豆腐凝固剂,搅拌,保温30~40min成豆腐脑;压制成型。本发明提供一种火麻豆腐,以火麻为主料制作的豆腐,火麻豆腐比传统大豆制作的豆腐味道更加鲜美、营养丰富、风味独特,且具有火麻的清香细嫩、口感极佳。
Description
技术领域
本发明涉及一种豆腐及其制备方法,特别涉及一种保健火麻豆腐及其制备方法。
背景技术
传统豆腐的制作难免要加入石膏,石膏对人体肾脏有影响,长期食用,易得肾结石。随着经济的发展,越来越多人注重保健,都希望长寿。火麻作为世界长寿之乡的一种特殊的当地物资,巴马火麻是一种珍贵的“长寿麻”,它含有丰富的植物蛋白、卵磷脂和大量延缓衰老的维生素E、硒、锌、锰、锗等人体必需的微量元素,还含有被誉为“植物脑黄金”的α-亚麻酸(ALA),能够抑制过敏,抗炎消菌。同时,巴马火麻是源自世界长寿之乡的常见草本植物,是迄今为止发现最有效的抗衰老和抗辐射植物,当地年过6旬依然鲜有皱纹,都与这里的火麻产品有直接关系。而果实中医称“火麻仁”或“大麻仁”入药,性平,味甘,功能:润肠,主治大便燥结。花称“麻勃”,主治恶风,经闭,健忘果壳和苞片称“麻蕡”,有毒,治劳伤,破积、散脓,多服令人发狂;叶含麻醉性树脂可以配制麻醉剂。
公开于该背景技术部分的信息仅仅旨在增加对本发明的总体背景的理解,而不应当被视为承认或以任何形式暗示该信息构成已为本领域一般技术人员所公知的现有技术。
发明内容
本发明的目的在于提供一种火麻豆腐,以火麻为主料制作的豆腐,火麻豆腐比传统大豆制作的豆腐味道更加鲜美、营养丰富、风味独特,且具有火麻的清香细嫩、口感极佳。
本发明的另一目的在于提供一种火麻豆腐的制备方法,该方法操作简单、制备时间短、制备所得火麻豆腐口感、品质上佳。
为实现上述目的,本发明提供的技术方案如下:
一种火麻豆腐,按照重量百分数包含以下组分原料:脱壳火麻籽60~75%、铁皮石斛汁10~15%、葛粉10~15%、竹荪粉2~5%、豆腐凝固剂2~7%。
其中,所述的脱壳火麻籽为选粒度饱满、无烂颗粒、无杂质的上等火麻籽脱壳所得。
其中,所述的铁皮石斛汁为采用新鲜的铁皮石斛榨汁所得。
其中,所述的豆腐凝固剂由下列方法制备所得:
(a)用重量份数4份新鲜山矾叶兑重量份数50份的水打成浆液,把重量份数2份大麦芽粉跟浆液混合在一起;
(b)将步骤(1)最终所得浆液加热煮沸并持续30min,过滤,取滤液,继续加热至重量减少至重量份14~16份成豆腐凝固剂。
一种火麻豆腐的制备方法,包含以下操作步骤:
(1)按照重量百分数称取所需的各组分原料:脱壳火麻籽60~75%、铁皮石斛汁10~15%、葛粉10~15%、竹荪粉2~5%、豆腐凝固剂2~7%;将脱壳火麻籽放入水中浸泡3~5h,捞出火麻籽,加水,磨成浆,即得火麻籽浆;
(2)将步骤(1)中所得火麻籽浆平均分成两份,其中一份火麻籽浆加入竹荪粉搅拌;另一份火麻籽浆加入铁皮石斛汁和葛粉,搅拌;然后将这两份混合后的火麻籽浆混合,搅拌均匀;
(3)将步骤(2)中最终混匀所得火麻籽浆用武火加热,温度为60℃时,过滤,取滤液;
(4)步骤(3)所得滤液改用文火熬煮,逐渐加大火力,同时不断搅拌火麻浆,使其受热均匀,煮开后调至文火,保持10min,关火,待火麻籽浆冷却至75~83℃,加入豆腐凝固剂,搅拌,保温30~40min成豆腐脑;
(5)先把豆腐包布对角铺平,由四角向箱内放步骤(4)所得豆腐脑,豆腐包布拉平盖好,然后通过旋压让火麻豆腐成型。
优选的是,步骤(1)中浸泡加水量为火麻籽摊平后水淹没过火麻籽4~8cm即可。
优选的是,步骤(1)中磨浆加水量为一斤干脱壳火麻籽加≤8斤的水。
优选的是,步骤(3)中用80目滤网进行过滤。
火麻主要含脂肪油等成分,脂肪油:约含60%;其中饱和脂肪酸有4.5%~9.5%,不饱和脂肪酸中,油酸约12%,亚麻酸25%,亚油酸53%;脂肪油中还含大麻酚A~G等木脂素酰胺类成分。
铁皮石斛,味甘,性微寒;具有生津养胃、滋阴清热、润肺益肾、明目强腰的功效;铁皮石斛具有生津作用,主要表现为促进腺体分泌和脏器运动;:铁皮石斛对可降低链脲霉素诱发糖尿血糖值;铁皮石斛颗粒(TPSH)可促进荷瘤动物巨噬细胞的吞噬功能,增强T淋巴细胞的增殖和分化及NK细胞的活性,并能明显提高荷瘤动物的血清溶血素值,提示TPSH无论是对非特异性免疫功能,或是特异性细胞免疫以及体液免疫功能,均有一定的提高作用。
葛粉,《本草纲目》记载,葛粉具有清热降火、滋阴解毒、升阳生津、开胃进食之功效,对治疗和预防胸膈烦热、中风头痛、高血压、冠心病、降血脂、抗癌、消癌肿、减肥胖、抗衰老等均有特殊功效;同时,经现代科学检测,本品含人体必需的锌、铁、钙、维生素B1、B2等微量元素及多种氨基酸,是营养价值很高的天然食品;葛根粉,主要有解酒、降脂、降压、降火、清热解毒、升阳解肌、解痉镇痛、透疹止泻、增加脑和冠状血糖、改善脑微循环等功效,是防治高血压、高血脂、冠心病、心绞痛、糖尿病、脑血栓、肠胃病等多种疾病的药品的重要原料,同时对女性美容健身等具有特殊功效。
竹荪是寄生在枯竹根部的一种隐花菌类,形状略似网状干白蛇皮,它有深绿色的菌帽,雪白色的圆柱状的菌柄,粉红色的蛋形菌托,在菌柄顶端有一围细致洁白的网状裙从菌盖向下铺开,被人们称为“雪裙仙子”、“山珍之花”、“真菌之花”、“菌中皇后”。竹荪营养丰富,香味浓郁,滋味鲜美,自古就列为“草八珍”之一;竹荪具有很高的药用价值,子实体中含有多种酶和高分子多糖,其多糖为异多糖,可增强肌体对肿瘤细胞的抵抗力,因此,具有良好的防癌、抗癌作用;中医认为,竹荪性寒、味甘、无毒,有滋阴养血、益气补脑、止咳化痰及减少腹壁脂肪积储的功效,对高血压、高血脂、高胆固醇、冠心病、动脉硬化及肥胖症等有良好疗效。
与现有技术相比,本发明具有如下有益效果:
本发明火麻豆腐是以火麻为主料制作的豆腐,火麻豆腐比传统大豆制作的豆腐,使用更方便,其味道鲜美,营养丰富,风味独特,具有火麻的清香细嫩,口感极佳,不用任何添加剂和色素等对人体有害的物质,既保留了火麻的原汁原味,又具有豆腐的各种特点,同时具有铁皮石斛和葛粉的保健功能,是传统豆腐无法比拟的;本发明制备所得火麻豆腐具有清火、开胃、降三高、滋阴清热、润肺益肾、排毒减肥等保健功效。能兼有食疗与保健作用,达到防治疾病、延年益寿的保健效果;制备方法简捷、易操作。
具体实施方式
下面结合具体实施方式进行详细描述,但应当理解本发明的保护范围并不受具体实施方式的限制。
实施例1
豆腐凝固剂的制备:
以g为单位,称取400g无杂质、无霉变、色泽正常的新鲜山矾叶兑5000g的水打成浆液,把200g大麦芽粉跟浆液混合在一起放入锅中,加热煮沸并持续30min,用纱布进行过滤,取滤液然后继续加热至剩余浆液重量为1400~1600g成即得豆腐凝固剂,备用;
将晒干的竹荪磨成粉末,按重量百分数称取2%,备用;选用粒度饱满、无烂颗粒、无杂质的上等火麻籽进行脱壳,得脱壳火麻籽,按重量百分数称取75%,备用;将新鲜的铁皮石斛放入榨汁机中,榨成铁皮石斛汁按重量百分数称取10%,备用;按重量百分数称取10%葛粉、3%上述制备所得豆腐凝固剂,备用;将脱壳火麻籽放入桶中摊平,加入高于摊平后脱壳火麻籽4cm的水浸泡3h,捞出火麻籽,按加水量为一斤(500g)干脱壳火麻籽加≤8斤(4000g)加水,并将脱壳火麻籽磨成浆,即得火麻籽浆,将得到的火麻籽浆平均分成两份,其中一份火麻籽浆中加入上述制备所得竹荪粉搅拌均匀,另一份火麻籽浆放入上述制备所得铁皮石斛汁和葛粉,搅拌混合均匀,然后将这两份火麻籽浆混合,搅拌均匀,放入锅中,开火,先用武火加热至60℃,停火,即刻用80目滤网对锅内物质进行过滤,取滤液,再放入干净的锅中继续开火用文火进行加热,逐渐加大火力,同时不断搅拌,使锅内物质受热均匀,将锅内物质煮开后,保持10min,关火,待锅内所得冷却是75℃时,加入上述制备所得豆腐凝固剂,搅拌,保温40min成豆腐脑。把豆腐包布对角铺平,由四角向箱内放入豆腐脑,豆腐包布拉平盖好,然后通过旋压让豆腐成型,即得火麻豆腐。
实施例2
豆腐凝固剂的制备:
以g为单位,称取400g无杂质、无霉变、色泽正常的新鲜山矾叶兑5000g的水打成浆液,把200g大麦芽粉跟浆液混合在一起放入锅中,加热煮沸并持续30min,用纱布进行过滤,取滤液然后继续加热至剩余浆液重量为1400~1600g成即得豆腐凝固剂,备用;
将晒干的竹荪磨成粉末,按重量百分数称取3%,备用;选用粒度饱满、无烂颗粒、无杂质的上等火麻籽进行脱壳,得脱壳火麻籽,按重量百分数称取60%,备用;将新鲜的铁皮石斛放入榨汁机中,榨成铁皮石斛汁按重量百分数称取15%,备用;按重量百分数称取15%葛粉、7%上述制备所得豆腐凝固剂,备用;将脱壳火麻籽放入桶中摊平,加入高于摊平后脱壳火麻籽6cm的水浸泡4h,捞出火麻籽,按加水量为一斤(500g)干脱壳火麻籽加≤8斤(4000g)加水,并将脱壳火麻籽磨成浆,即得火麻籽浆,将得到的火麻籽浆平均分成两份,其中一份火麻籽浆中加入上述制备所得竹荪粉搅拌均匀,另一份火麻籽浆放入上述制备所得铁皮石斛汁和葛粉,搅拌混合均匀,然后将这两份火麻籽浆混合,搅拌均匀,放入锅中,开火,先用武火加热至60℃,停火,即刻用80目滤网对锅内物质进行过滤,取滤液,再放入干净的锅中继续开火用文火进行加热,逐渐加大火力,同时不断搅拌,使锅内物质受热均匀,将锅内物质煮开后,保持10min,关火,待锅内所得冷却是83℃时,加入上述制备所得豆腐凝固剂,搅拌,保温30min成豆腐脑。把豆腐包布对角铺平,由四角向箱内放入豆腐脑,豆腐包布拉平盖好,然后通过旋压让豆腐成型,即得火麻豆腐。
实施例3
豆腐凝固剂的制备:
以g为单位,称取400g无杂质、无霉变、色泽正常的新鲜山矾叶兑5000g的水打成浆液,把200g大麦芽粉跟浆液混合在一起放入锅中,加热煮沸并持续30min,用纱布进行过滤,取滤液然后继续加热至剩余浆液重量为1400~1600g成即得豆腐凝固剂,备用;
将晒干的竹荪磨成粉末,按重量百分数称取5%,备用;选用粒度饱满、无烂颗粒、无杂质的上等火麻籽进行脱壳,得脱壳火麻籽,按重量百分数称取67%,备用;将新鲜的铁皮石斛放入榨汁机中,榨成铁皮石斛汁按重量百分数称取13%,备用;按重量百分数称取13%葛粉、2%上述制备所得豆腐凝固剂,备用;将脱壳火麻籽放入桶中摊平,加入高于摊平后脱壳火麻籽8cm的水浸泡5h,捞出火麻籽,按加水量为一斤(500g)干脱壳火麻籽加≤8斤(4000g)加水,并将脱壳火麻籽磨成浆,即得火麻籽浆,将得到的火麻籽浆平均分成两份,其中一份火麻籽浆中加入上述制备所得竹荪粉搅拌均匀,另一份火麻籽浆放入上述制备所得铁皮石斛汁和葛粉,搅拌混合均匀,然后将这两份火麻籽浆混合,搅拌均匀,放入锅中,开火,先用武火加热至60℃,停火,即刻用80目滤网对锅内物质进行过滤,取滤液,再放入干净的锅中继续开火用文火进行加热,逐渐加大火力,同时不断搅拌,使锅内物质受热均匀,将锅内物质煮开后,保持10min,关火,待锅内所得冷却是79℃时,加入上述制备所得豆腐凝固剂,搅拌,保温35min成豆腐脑。把豆腐包布对角铺平,由四角向箱内放入豆腐脑,豆腐包布拉平盖好,然后通过旋压让豆腐成型,即得火麻豆腐。
本发明火麻豆腐是以火麻为主料制作的豆腐,火麻豆腐比传统大豆制作的豆腐,使用更方便,其味道鲜美,营养丰富,风味独特,具有火麻的清香细嫩,口感极佳,不用任何添加剂和色素等对人体有害的物质,既保留了火麻的原汁原味,又具有豆腐的各种特点,同时具有铁皮石斛和葛粉的保健功能,是传统豆腐无法比拟的;本发明制备所得火麻豆腐具有清火、开胃、降三高、滋阴清热、润肺益肾、排毒减肥等保健功效。能兼有食疗与保健作用,达到防治疾病、延年益寿的保健效果;制备方法简捷、易操作。
前述对本发明的具体示例性实施方案的描述是为了说明和例证的目的。这些描述并非想将本发明限定为所公开的精确形式,并且很显然,根据上述教导,可以进行很多改变和变化。对示例性实施例进行选择和描述的目的在于解释本发明的特定原理及其实际应用,从而使得本领域的技术人员能够实现并利用本发明的各种不同的示例性实施方案以及各种不同的选择和改变。本发明的范围意在由权利要求书及其等同形式所限定。
Claims (8)
1.一种火麻豆腐,其特征在于,按照重量百分数包含以下组分原料:脱壳火麻籽60~75%、铁皮石斛汁10~15%、葛粉10~15%、竹荪粉2~5%、豆腐凝固剂2~7%。
2.根据权利要求1所述火麻豆腐,其特征在于:所述的脱壳火麻籽为选粒度饱满、无烂颗粒、无杂质的上等火麻籽脱壳所得。
3.根据权利要求1所述火麻豆腐,其特征在于:所述的铁皮石斛汁为采用新鲜的铁皮石斛榨汁所得。
4.根据权利要求1所述火麻豆腐,其特征在于,所述的豆腐凝固剂由下列方法制备所得:
(a)用重量份数4份新鲜山矾叶兑重量份数50份的水打成浆液,把重量份数2份大麦芽粉跟浆液混合在一起;
(b)将步骤(1)最终所得浆液加热煮沸并持续30min,过滤,取滤液,继续加热至重量减少至重量份14~16份成豆腐凝固剂。
5.一种如权利要求1所述的火麻豆腐的制备方法,气特征在于,包含以下操作步骤:
(1)按照重量百分数称取所需的各组分原料:脱壳火麻籽60~75%、铁皮石斛汁10~15%、葛粉10~15%、竹荪粉2~5%、豆腐凝固剂2~7%;将脱壳火麻籽放入水中浸泡3~5h,捞出火麻籽,加水,磨成浆,即得火麻籽浆;
(2)将步骤(1)中所得火麻籽浆平均分成两份,其中一份火麻籽浆加入竹荪粉搅拌;另一份火麻籽浆加入铁皮石斛汁和葛粉,搅拌;然后将这两份混合后的火麻籽浆混合,搅拌均匀;
(3)将步骤(2)中最终混匀所得火麻籽浆用武火加热,温度为60℃时,过滤,取滤液;
(4)步骤(3)所得滤液改用文火熬煮,逐渐加大火力,同时不断搅拌火麻浆,使其受热均匀,煮开后调至文火,保持10min,关火,待火麻籽浆冷却至75~83℃,加入豆腐凝固剂,搅拌,保温30~40min成豆腐脑;
(5)先把豆腐包布对角铺平,由四角向箱内放步骤(4)所得豆腐脑,豆腐包布拉平盖好,然后通过旋压让火麻豆腐成型。
6.根据权利要求5所述制备方法,其特征在于:步骤(1)中浸泡加水量为火麻籽摊平后水淹没过火麻籽4~8cm即可。
7.根据权利要求5所述制备方法,其特征在于:步骤(1)中磨浆加水量为一斤干脱壳火麻籽加≤8斤的水。
8.根据权利要求5所述制备方法,其特征在于:步骤(3)中用80目滤网进行过滤。
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