CN105123975A - Milk and pitaya bean curd and making method thereof - Google Patents

Abstract

The invention discloses a making method of milk and pitaya bean curd. The making method comprises the following steps: pouring soymilk to a container, slowly adding a gypsum solution while the soymilk is boiled over, stirring the boiled soymilk and the gypsum solution, and stopping adding the gypsum solution until 80% of the soymilk forms uncongealed beancurd; when the uncongealed beancurd sinks slowly, stopping stirring the soymilk, the gypsum solution and the uncongealed beancurd; leaving the soymilk, the gypsum solution and the uncongealed beancurd to stand for 20-25 minutes after dropwise adding a coagulant to the soymilk, the gypsum solution and the uncongealed beancurd, and solidifying soybean protein; when the soymilk is completely congealed into tender bean curd, putting the tender bean curd in a cloth bag with a gourd ladle, flushing away gypsum juice with clean water, tightening up the cloth bag, vigorously extruding the tender bean curd in the cloth bag, removing most of water to obtain fresh bean curd, pouring milk powder and pitaya pulp into the bag, and uniformly mixing and stirring the milk powder, the pitaya pulp and the fresh bean curd so as to obtain a mixture; keeping a quadrate wooden frame with a movable bottom plate well, paving a cotton yarn which is prepared in advance, pouring the made milk and pitaya bean curd in the wooden frame paved with the cotton yarn, adding a frame cover, covering the frame cover, and putting a heavy on the frame cover for pressing; and after the moisture content is drained, removing the heavy and the cover plate, obtaining the milk and pitaya bean curd. The achievement of the making method in scientific research fills the blank for research in the respect, and the technology can have a great promotion effect on the production of the bean curd in China when being popularized and applied.

Description

Milk dragon fruit bean curd and preparation method thereof

Technical field

Milk dragon fruit bean curd of the present invention and preparation method thereof, belongs to field of food industry.Background technology

The bean curd sold in the market is all cooked of bean or pea, although brand is a lot, but local flavor is not good enough, hypotrophy, more not containing milk and dragon fruit, and milk and dragon fruit are rich in various trace elements, have everything to gain and nothing to lose to human body, therefore research milk and dragon fruit make unique flavor milk dragon fruit bean curd nutritious is again a kind of innovation, puts the important topic in face of we scientific worker especially.

Summary of the invention

The object of this invention is to provide a kind of not only nutritious but also milk dragon fruit bean curd of unique flavor and preparation method thereof.

For achieving the above object, present invention employs following technical scheme:

The preparation method of milk dragon fruit bean curd, is characterized in that:

1. it is made by the component of following percentage by weight:

Soya-bean milk 45-85% flue pulp 10-35% milk powder 0.5-5%

Gypsum 0.5-3%

2. its making comprises the following steps:

(1) soybeans soaking-defibrination-filter and remove residue-make soya-bean milk is for subsequent use;

(2) dragon fruit is removed seed, break into pulp with beater for subsequent use;

(3) gypsum is added 4 times water-soluble to change into liquid for subsequent use;

(4) soya-bean milk is poured in container boil, at this moment (3) are added slowly, add while make rake, examining, when there is 80% brain flower in container, stopping adding gypsum liquid, see that brain is spent when slowly sinking, stop making rake, standing 20-25 minutes crouching brains after putting brain, at this moment soya-bean milk has all congealed into tender bean curd, and available wooden dipper is scooped in preprepared cloth capsule, is washed away by gypsum juice with clear water, tighten up cloth capsule, flood is removed, then by milk powder and flue pulp impouring cloth capsule, stirs with tender bean curd; To the cubic wooden frame of movable floor be had, overlay the scrotiform made with cotton yarn, then by above-mentioned milk dragon fruit bean curd impouring capsule, in addition frame lid, covers pressure with weight, bean curd water is flowed out by cloth hole, when moisture content drains, take down weight and cover plate, milk dragon fruit bean curd.

The invention provides the preparation method of milk dragon fruit bean curd, fill up the blank that China is studied in this respect, and applying of this technology, play huge impetus by the production of China's bean curd.

Detailed description of the invention:

Below in conjunction with embodiment, the invention will be further described.Embodiment: the preparation method of milk dragon fruit bean curd, its component is:

Soya-bean milk 77% flue pulp 20% milk powder 2% gypsum 1%

In above-described embodiment, the preparation method of milk dragon fruit bean curd is as follows:

(1) soya-bean milk soybeans soaking-defibrination-filter and remove residue being made 77kg is for subsequent use;

(2) dragon fruit is removed seed, the pulp breaking into 20kg with beater is for subsequent use;

(3) 1 kilogram, gypsum is added 4 times water-soluble to change into liquid for subsequent use;

(4) poured in container by the soya-bean milk of 77kg and boil, at this moment (3) slowly added, limit edged makes rake, when there is the brain flower of 80% in container, stopping adding gypsum liquid, seeing that brain is spent when slowly sinking, stop making rake, leave standstill 20-25 minutes crouching brains after some brain, at this moment soya-bean milk all congeals into tender bean curd, is scooped in the cloth capsule got ready in advance with wooden dipper, with clear water, gypsum juice is washed away, tighten up cloth capsule flood is removed, then by milk powder and flue pulp impouring cloth capsule, stir with bean curd; To the cubic wooden frame of movable floor be had, overlay with cotton yarn, then by above-mentioned milk dragon fruit bean curd impouring cloth capsule, in addition frame lid, covers pressure with weight, bean curd water is flowed out by cloth hole, after moisture drains, remove weight and cover plate, milk dragon fruit bean curd.

Claims (2)

1. the preparation method of milk dragon fruit bean curd, is characterized in that it is formulated by the component of following percentage by weight:

Soya-bean milk 45-85% flue pulp 10-35% milk powder 0.5-5% gypsum 0.5-3%

The preparation method of above-mentioned milk dragon fruit bean curd, comprises the following steps:

(1) soybeans soaking-defibrination-filter and remove residue-make soya-bean milk is for subsequent use;

(2) dragon fruit is removed seed, break into fruit oar with large pulp grinder for subsequent use;

(3) gypsum is added 4 times water-soluble to change into liquid for subsequent use;

(4) poured in container by soya-bean milk and boil, at this moment (3) slowly added, limit edged makes rake, when there is 80% brain flower in container, stops adding gypsum liquid, when seeing that having brain to spend slowly sinks, stops making rake; Leave standstill 20-25 minutes crouching brains after some brain, at this moment soya-bean milk all congeals into tender bean curd, is scooped in cloth capsule, is washed away by gypsum juice with clear water with wooden dipper, tightens up cloth capsule by flood to remove, and at this moment by milk powder and flue pulp impouring capsule, stirs with bean curd; The cubic wooden frame with movable floor is placed on fixed position, spreads preprepared scrotiform cotton yarn, by the impouring of above-mentioned milk dragon fruit bean curd in it, frame lid, presses with weight, its residual water is flowed out by cloth hole in addition, when moisture drains, get except weight and cover plate, milk dragon fruit bean curd.

2. the preparation method of milk dragon fruit bean curd according to claim 1, its component is:

Soya-bean milk 77% flue pulp 20% milk powder 2% gypsum 1%.