CN105145859A - Weight losing sweet flavored dried bean curd production method - Google Patents
Weight losing sweet flavored dried bean curd production method Download PDFInfo
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- CN105145859A CN105145859A CN201510492146.7A CN201510492146A CN105145859A CN 105145859 A CN105145859 A CN 105145859A CN 201510492146 A CN201510492146 A CN 201510492146A CN 105145859 A CN105145859 A CN 105145859A
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Abstract
The present invention discloses a weight losing sweet flavored dried bean curd production method, which belongs to the field of food processing. Pure natural ingredients of cassia seeds, haws, Chinese wolfberry fruits, mulberries, etc. are added into soybeans, the mixture is subjected to soaking, grinding, curdling, extruding and other processes, and finally the mixture is soaked in jasminum sambac flower extract solution and xylose, and is oven-dried and cooled. Eventually the weight losing sweet flavored dried bean curd is prepared with low-fat, high-nutrition, and high efficiency. Experiments show that the consumption of the weight losing sweet flavored dried bean curd for more than 10 days can help lose weight for at least 4 pounds.
Description
Technical field
The present invention discloses a kind of preparation method of sweet taste dried bean curd of losing weight, and belongs to food processing field.
Background technology
The Jasmine leaf color jade green of Jasmine evergreen dwarf shrub class, pattern is pure white, and fragrance is dense, and Jasmine is common flower garden and potted plantly views and admires fragrant flower.Multiplex potted plant, the room of interspersing holds, elegant pleasant.Not only have enjoying value can also refine petal liquid to add in food and play other effects.
Jasmine has " regulating qi to alleviate mental depression, ward off dirty and in " effect, and dysentery, stomachache, conjunctivitis and sore etc. are had to the effect of good eliminating inflammation and expelling toxin.Normal edible Jasmine, have and clear liver and improve vision, promote the production of body fluid to quench thirst, eliminate the phlegm and control effect of dysentery, defaecation Li Shui, expel pathogenic wind from the body surface, treat fistula, hard tooth, beneficial strength, hypotensive, cardiac stimulant, preventing decayed tooth antiradiation injury, anticancer, anti-ageing, fat-reducing, people is promoted longevity, physically and mentally healthy.Can find out, Jasmine can be lost weight.
The protein content of bean curd and bean product is about 35% ~ 40%, higher than cereal, and the albumen in bean curd belongs to adequate proteins, not only containing 8 seed amino acids that human body is necessary, its ratio also carries needs close to people, close with animal protein, fat content is lower, is about 15% ~ 20%, wherein unrighted acid accounts for 85%, linoleic acid is up to 50%, and digestibility is high, and the albumen mass-energy of high-quality manufactures muscle.
Dried bean curd is the reprocessing goods of bean curd, and salty perfume (or spice) is tasty and refreshing, and in hard, band is tough, puts not bad for a long time.Dried bean curd is one of optimum food of going with rice of going well with wine, and is also convenient to journey and carries and eat.Its water content of dried bean curd is less than soft beancurd, and hardness is high, and thickness is little, is the reproduced food of bean curd.
Summary of the invention
Technical problem to be solved by this invention: for bean-curd product fat content is higher in the market, nutritive value is single, mouthfeel mostly is saline taste, and the process of refining Jasmine extract is too loaded down with trivial details, be unfavorable for the drawback that large-scale production is refined, provide a kind of dried bean curd preparation method simple to operation, achieve the fat-reducing sweet taste dried bean curd that low fat, high nutrition, mouthfeel are good.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
(1) depend on that pine torch 100 ~ 200g, hawthorn 70 ~ 90g, the fruit of Chinese wolfberry 40 ~ 60g and mulberries 60 ~ 70g put into container, add 3 ~ 4L water wherein, then heat it, heating-up temperature is set as 80 ~ 90 DEG C, when water is reduced to 1 ~ 2L, stop heating, filter while hot;
(2) get 2 ~ 3kg soya bean to wash, drain, then put into above-mentioned filtrate and soak 3 ~ 4h, remain that filtrate temperature is 30 ~ 35 DEG C;
(3) soybean soaking is pulled out after completing, according to every kilogram of soya bean 1 liter of soak ratio put into stone mill carefully push away pulverize slurry after, add 200 ~ 300mL water and carry out boiling, temperature is set as 90 ~ 100 DEG C, and then boiling 20 ~ 40min filters to obtain soya-bean milk;
(4) soya-bean milk of above-mentioned gained is added in container, keep soya-bean milk temperature to be 80 ~ 90 DEG C, use edible magnesium chloride to carry out a slurry, form Tofu pudding, then leave standstill 15 ~ 20min;
(5) Tofu pudding after above-mentioned leaving standstill is poured in the wooden block basin of infantees, after filling with, with infantees, jellied bean curd is packaged, put on pressing plate, extrude 10 ~ 20 minutes, form soft beancurd;
(6) soft beancurd of above-mentioned gained is quickly cooled to 10 ~ 15 DEG C, then puts into jasmine flower extract solution and soak, slowly heat up, within every 10 minutes, heat up 4 DEG C, when temperature is 60 ~ 70 DEG C, stop heating, keep temperature 5 ~ 6min, then cut long 4cm, wide 5cm, the thumbnail of high 3cm, naturally cool, then put it into 20 ~ 35min in baking oven, temperature is set as 80 ~ 90 DEG C, take out after drying, cool.
In described step (6), the preparation method of Jasmine extract is:
(1) getting 200 ~ 400g fresh Jasmine petal, to put into air-dry machine air-dry, then puts into pulverizer and be ground into 30 ~ 50 order powder;
(2) powder of above-mentioned gained is put into container, add 100 ~ 150mL water, heating 50 ~ 60min, temperature is set as 90 ~ 100 DEG C, is then cooled to 30 ~ 35 DEG C, filters;
(3) in above-mentioned filtrate, add 90 ~ 100mL ethanol, under being placed on microwave environment, stirring 10 ~ 15min, obtain mixed liquor;
(4) be placed on by the mixed liquor of above-mentioned gained in dynamic circulation low-temperature evaporation inspissator, decompression, to-0.04MPa, is reclaimed ethanol, is obtained jasmine flower extract at 30 ~ 45 DEG C;
(5) jasmine flower extract of gained is put into container, add 100 ~ 110mL water and 70 ~ 80g wood sugar stirs, namely obtain Jasmine extract.
The invention has the beneficial effects as follows:
(1) low fat has been made, high nutrition, high efficiency and there is the sweet taste dried bean curd of effect of weight reducing;
(2) extractive process of Jasmine extract is simplified.
Specific embodiments
Depend on that pine torch 100 ~ 200g, hawthorn 70 ~ 90g, the fruit of Chinese wolfberry 40 ~ 60g and mulberries 60 ~ 70g put into container, add 3 ~ 4L water wherein, then heat it, heating-up temperature is set as 80 ~ 90 DEG C, when water is reduced to 1 ~ 2L, stop heating, filter while hot; Get 2 ~ 3kg soya bean to wash, drain, then put into above-mentioned filtrate and soak 3 ~ 4h, remain that filtrate temperature is 30 ~ 35 DEG C; Soybean soaking is pulled out after completing, according to every kilogram of soya bean 1 liter of soak ratio put into stone mill carefully push away pulverize slurry after, add 200 ~ 300mL water and carry out boiling, temperature is set as 90 ~ 100 DEG C, and then boiling 20 ~ 40min filters to obtain soya-bean milk; The soya-bean milk of above-mentioned gained is added in container, keeps soya-bean milk temperature to be 80 ~ 90 DEG C, use edible magnesium chloride to carry out a slurry, form Tofu pudding, then leave standstill 15 ~ 20min; Pour in the wooden block basin of infantees by the Tofu pudding after above-mentioned leaving standstill, after filling with, packaged by jellied bean curd with infantees, put on pressing plate, extruding 10 ~ 20min, forms soft beancurd; The soft beancurd of above-mentioned gained is quickly cooled to 10 ~ 15 DEG C, then puts into jasmine flower extract solution and soak, slowly heat up, within every 10 minutes, heat up 4 DEG C, when temperature is 60 ~ 70 DEG C, stop heating, keep temperature 5 ~ 6min, then cut long 4cm, wide 5cm, the thumbnail of high 3cm, naturally cool, then put it into 20 ~ 35min in baking oven, temperature is set as 80 ~ 90 DEG C, take out after drying, cool.
In described step (6), the preparation method of Jasmine extract is:
(6) getting 200 ~ 400g fresh Jasmine petal, to put into air-dry machine air-dry, then puts into pulverizer and be ground into 30 ~ 50 order powder;
(7) powder of above-mentioned gained is put into container, add 100 ~ 150mL water, heating 50 ~ 60min, temperature is set as 90 ~ 100 DEG C, is then cooled to 30 ~ 35 DEG C, filters;
(8) in above-mentioned filtrate, add 90 ~ 100mL ethanol, under being placed on microwave environment, stirring 10 ~ 15min, obtain mixed liquor;
(9) be placed on by the mixed liquor of above-mentioned gained in dynamic circulation low-temperature evaporation inspissator, decompression, to-0.04MPa, is reclaimed ethanol, is obtained jasmine flower extract at 30 ~ 45 DEG C;
(10) jasmine flower extract of gained is put into container, add 100 ~ 110mL water and 70 ~ 80g wood sugar stirs, namely obtain Jasmine extract.
Depend on that pine torch 100g, hawthorn 70g, fruit of Chinese wolfberry 40g and mulberries 60g put into container, add 3L water wherein, then heat it, heating-up temperature is set as 80 DEG C, stops heating, filter while hot when water is reduced to 1L; Get 2kg soya bean to wash, drain, then put into above-mentioned filtrate and soak 3h, remain that filtrate temperature is 30 DEG C; Soybean soaking is pulled out after completing, according to every kilogram of soya bean 1 liter of soak ratio put into stone mill carefully push away pulverize slurry after, add 200mL water and carry out boiling, temperature is set as 90 DEG C, and then boiling 20min filters to obtain soya-bean milk; The soya-bean milk of above-mentioned gained is added in container, keeps soya-bean milk temperature to be 80 DEG C, use edible magnesium chloride to carry out a slurry, form Tofu pudding, then leave standstill 15min; Pour in the wooden block basin of infantees by the Tofu pudding after above-mentioned leaving standstill, after filling with, packaged by jellied bean curd with infantees, put on pressing plate, extruding 10min, forms soft beancurd; The soft beancurd of above-mentioned gained is quickly cooled to 10 DEG C, then puts into jasmine flower extract solution and soak, slowly heat up, within every 10 minutes, heat up 4 DEG C, when temperature is 60 DEG C, stop heating, keep temperature 5min, then cut long 4cm, wide 5cm, the thumbnail of high 3cm, naturally cool, then put it into 20min in baking oven, temperature is set as 80 DEG C, take out after drying, cool.
This example operation is simple, the dried bean curd low fat made, and nutrition is high, eats and within 10 days, loses weight 4 jin.
Depend on that pine torch 150g, hawthorn 80g, fruit of Chinese wolfberry 50g and mulberries 65g put into container, add 3.5L water wherein, then heat it, heating-up temperature is set as 85 DEG C, stops heating, filter while hot when water is reduced to 1.5L; Get 2.5kg soya bean to wash, drain, then put into above-mentioned filtrate and soak 3.5h, remain that filtrate temperature is 33 DEG C; Soybean soaking is pulled out after completing, according to every kilogram of soya bean 1 liter of soak ratio put into stone mill carefully push away pulverize slurry after, add 250mL water and carry out boiling, temperature is set as 95 DEG C, and then boiling 30min filters to obtain soya-bean milk; The soya-bean milk of above-mentioned gained is added in container, keeps soya-bean milk temperature to be 85 DEG C, use edible magnesium chloride to carry out a slurry, form Tofu pudding, then leave standstill 17min; Tofu pudding after above-mentioned leaving standstill is poured in the wooden block basin of infantees, after filling with, with infantees, jellied bean curd is packaged, put on pressing plate, extruding 15, form soft beancurd; The soft beancurd of above-mentioned gained is quickly cooled to 13 DEG C, then puts into jasmine flower extract solution and soak, slowly heat up, within every 10 minutes, heat up 4 DEG C, when temperature is 65 DEG C, stop heating, keep temperature 5.5min, then cut long 4cm, wide 5cm, the thumbnail of high 3cm, naturally cool, then put it into 30min in baking oven, temperature is set as 85 DEG C, take out after drying, cool.
This example operation is simple, the dried bean curd low fat made, and nutrition is high, eats and within 20 days, loses weight 6 jin.
Depend on that pine torch 200g, hawthorn 90g, fruit of Chinese wolfberry 60g and mulberries 70g put into container, add 4L water wherein, then heat it, heating-up temperature is set as 90 DEG C, stops heating, filter while hot when water is reduced to 2L; Get 3kg soya bean to wash, drain, then put into above-mentioned filtrate and soak 4h, remain that filtrate temperature is 35 DEG C; Soybean soaking is pulled out after completing, according to every kilogram of soya bean 1 liter of soak ratio put into stone mill carefully push away pulverize slurry after, add 300mL water and carry out boiling, temperature is set as 100 DEG C, and then boiling 40min filters to obtain soya-bean milk; The soya-bean milk of above-mentioned gained is added in container, keeps soya-bean milk temperature to be 90 DEG C, use edible magnesium chloride to carry out a slurry, form Tofu pudding, then leave standstill 20min; Pour in the wooden block basin of infantees by the Tofu pudding after above-mentioned leaving standstill, after filling with, packaged by jellied bean curd with infantees, put on pressing plate, extruding 20min, forms soft beancurd; The soft beancurd of above-mentioned gained is quickly cooled to 15 DEG C, then puts into jasmine flower extract solution and soak, slowly heat up, within every 10 minutes, heat up 4 DEG C, when temperature is 70 DEG C, stop heating, keep temperature 6min, then cut long 4cm, wide 5cm, the thumbnail of high 3cm, naturally cool, then put it into 35min in baking oven, temperature is set as 90 DEG C, take out after drying, cool.
This example operation is simple, the dried bean curd low fat made, and nutrition is high, eats and within 30 days, loses weight 7 jin.
Claims (2)
1. lose weight the preparation method of sweet taste dried bean curd, and its concrete preparation process is:
(1) depend on that pine torch 100 ~ 200g, hawthorn 70 ~ 90g, the fruit of Chinese wolfberry 40 ~ 60g and mulberries 60 ~ 70g put into container, add 3 ~ 4L water wherein, then heat it, heating-up temperature is set as 80 ~ 90 DEG C, when water is reduced to 1 ~ 2L, stop heating, filter while hot;
(2) get 2 ~ 3kg soya bean to wash, drain, then put into above-mentioned filtrate and soak 3 ~ 4h, remain that filtrate temperature is 30 ~ 35 DEG C;
(3) soybean soaking is pulled out after completing, according to every kilogram of soya bean 1 liter of soak ratio put into stone mill carefully push away pulverize slurry after, add 200 ~ 300mL water and carry out boiling, temperature is set as 90 ~ 100 DEG C, and then boiling 20 ~ 40min filters to obtain soya-bean milk;
(4) soya-bean milk of above-mentioned gained is added in container, keep soya-bean milk temperature to be 80 ~ 90 DEG C, use edible magnesium chloride to carry out a slurry, form Tofu pudding, then leave standstill 15 ~ 20min;
(5) Tofu pudding after above-mentioned leaving standstill is poured in the wooden block basin of infantees, after filling with, with infantees, jellied bean curd is packaged, put on pressing plate, extrude 10 ~ 20 minutes, form soft beancurd;
(6) soft beancurd of above-mentioned gained is quickly cooled to 10 ~ 15 DEG C, then puts into jasmine flower extract solution and soak, slowly heat up, within every ten minutes, heat up 4 DEG C, when temperature is 60 ~ 70, stop heating, keep temperature 5 ~ 6min, then cut long 4cm, wide 5cm, the thumbnail of high 3cm, naturally cool, then put it into 20 ~ 35min in baking oven, temperature is set as 80 ~ 90 DEG C, take out after drying, cool.
2. the preparation method of a kind of sweet taste dried bean curd of losing weight according to claim 1, is characterized in that: in described step (6), the preparation method of Jasmine extract is:
Getting 200 ~ 400g fresh Jasmine petal, to put into air-dry machine air-dry, then puts into pulverizer and be ground into 30 ~ 50 order powder;
The powder of above-mentioned gained is put into container, adds 100 ~ 150mL water, heating 50 ~ 60min, temperature is set as 90 ~ 100 DEG C, is then cooled to 30 ~ 35 DEG C, filters;
In above-mentioned filtrate, add 90 ~ 100mL ethanol, under being placed on microwave environment, stirring 10 ~ 15min, obtain mixed liquor;
Be placed on by the mixed liquor of above-mentioned gained in dynamic circulation low-temperature evaporation inspissator, decompression, to-0.04MPa, is reclaimed ethanol, is obtained jasmine flower extract at 30 ~ 45 DEG C;
The jasmine flower extract of gained is put into container, adds 100 ~ 110mL water and 70 ~ 80g wood sugar stirs, namely obtain Jasmine extract.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821623A (en) * | 2017-10-31 | 2018-03-23 | 贵州沿河乌江竹园豆制品有限公司 | A kind of lowering blood-fat and reducing weight coconut dried bean curd and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821623A (en) * | 2017-10-31 | 2018-03-23 | 贵州沿河乌江竹园豆制品有限公司 | A kind of lowering blood-fat and reducing weight coconut dried bean curd and preparation method thereof |
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Application publication date: 20151216 |