CN105211311A - A kind of bean curd containing components in mulberry leaves and asparagus lettuce component and preparation method thereof - Google Patents
A kind of bean curd containing components in mulberry leaves and asparagus lettuce component and preparation method thereof Download PDFInfo
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- CN105211311A CN105211311A CN201510626160.1A CN201510626160A CN105211311A CN 105211311 A CN105211311 A CN 105211311A CN 201510626160 A CN201510626160 A CN 201510626160A CN 105211311 A CN105211311 A CN 105211311A
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Abstract
The present invention relates to a kind of preparation method containing the bean curd of components in mulberry leaves and asparagus lettuce component, adopt and mulberry leaf and asparagus lettuce are ground rear seasoning slurrying respectively, then grind with yellow black soya bean the soya-bean milk obtained to mix, add coagulating agent after heating and obtain jellied bean curd, suppress the bean curd obtained containing components in mulberry leaves and asparagus lettuce component subsequently, soluble component in components in mulberry leaves is separated with cellulosic component by the present invention, but all keep in the product, thus can these two kinds of Hubeiwans be contained and more be conducive to absorbing, asparagus lettuce component makes the toughness of bean curd better, improves mouthfeel simultaneously.
Description
Technical field
The invention belongs to the food technology field that bean curd manufactures, particularly relate to a kind of bean curd containing components in mulberry leaves and asparagus lettuce component and preparation method thereof.
Background technology
Mulberry leaf have following beneficial effect: consumer edema, reducing blood lipid, toxin expelling: mulberry leaf are rich in good protein, crude fibre, carbohydrate, and the nutrition such as calcium, phosphorus, iron, manganese, have enhance metabolism, purify the blood, the function such as defaecation, can also make to amass moisture unnecessary in cell in addition to drain, improve oedema phenomenon.Beauty treatment, whitening, control color spot, the glossy colour of skin, keep elasticity: mulberry leaf are rich in the trace element of flavones, phenols, amino acid, organic acid, carrotene, vitamin and multiple needed by human, this is to improving and the metabolism of regulation of skin tissue, Pigmented generation and development is particularly suppressed all to have positive role, so face has color spot or wrinkle person often to use mulberry leaf, there is obvious beauty functions.
Bean curd is Chinese traditional food, has a long history in China, and its preparation method is various, but often using soya bean as raw material, nutritional labeling and taste are all difficult to meet the living standard demand day by day improved.
Summary of the invention
Therefore, components in mulberry leaves joins in the middle of bean curd makes by the present invention, is fused among noodles, makes people just can enjoy in food and drink at ordinary times the health-care effect that components in mulberry leaves brings to the full by the mulberry leaf with multiple excellent health-care efficacy.
The technical scheme that the present invention is complete comprises:
A preparation method for mulberry leaf bean curd, comprises the steps:
(1) growing way, the flawless mulberry leaf of outward appearance are selected, according to 0.05-0.3% after collection, preferably the ratio of 0.1% adds salt, after mixing, leave standstill 6-12 hour, after leaving standstill, grinding, adds sodium glutamate 0.01%-0.1% in process of lapping, fine grinding zanthoxylum powder 0.02-0.05% again, slurry A is obtained after stirring, filtered by slurry A, natural air drying obtains mulberry leaf powder
The asparagus lettuce choose outward appearance, growing fine, the stem that it is thicker separates, and also leaves standstill 3-6 hour after adding the salt of 0.1-0.5% after being cut into small pieces, and then grinding obtains slurry B;
(2) choose full, quality is soya bean and the black soya bean of 3:1, after rinsing well, puts into container with clear water, enters 6-7 times of water gaging of soya bean and black soya bean gross mass in a reservoir, soaks and leaves standstill after 10-12 hour; Add water and be polished into raw soya-bean milk, cross 120 mesh filter screens and leach bean dregs;
(3) slurry A, slurry B, raw soya-bean milk proceed in heating container, the mass ratio of slurry A, slurry B, raw soya-bean milk is 2:1:(8-10), heating container is warming up to 200-240 degree Celsius, and mechanical agitation or ultrasonic vibration stir about 10 minutes are adopted to slurries, subsequently heating container is warming up to 300-320 degree Celsius, heats about 5 minutes;
(4) slurries after above-mentioned heating are cooled to 40 DEG C-50 DEG C, add coagulating agent and leave standstill to being solidified as jellied bean curd completely;
(5) jellied bean curd is poured in mould suppress 8-10min and make it shaping;
Described coagulating agent is glucolactone, calcium oxide, magnesium chloride, any one in magnesium sulfate, gypsum;
In described step 3, the mass ratio of slurry A, slurry B, raw soya-bean milk is 2:1:9;
As the bean curd prepared by any one method above-mentioned.
The present invention is relative to the advantage of prior art:
1. through the process of the present invention to mulberry leaf, make it more easily be absorbed by the body, remain the cellulose of mulberry leaf simultaneously, the zanthoxylum powder added and sodium glutamate can improve taste and the mouthfeel of mulberry leaf.
2. the present invention uses asparagus lettuce stem block to match with mulberry leaf, can improve the taste of bean curd very well, make it produce in mouth pure and fresh, the sensation of fragrance, makes the toughness of bean curd better simultaneously, is more conducive to store and transport.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention will be further described.
Select growing way, the flawless mulberry leaf of outward appearance, ratio according to 0.1% after collection adds salt, after mixing, leave standstill 8 hours, after leaving standstill, grinding, adds sodium glutamate 0.05% in process of lapping again, fine grinding zanthoxylum powder 0.05%, obtain slurry A after stirring, filtered by slurry A, natural air drying obtains mulberry leaf powder;
The asparagus lettuce choose outward appearance, growing fine, the stem that it is thicker separates, and also leaves standstill 3-6 hour after adding the salt of 0.3% after being cut into small pieces, and then grinding obtains slurry B;
Choose full, quality is soya bean and the black soya bean of 3:1, after rinsing well, puts into container with clear water, enters 6-7 times of water gaging of soya bean and black soya bean gross mass in a reservoir, soaks and leaves standstill after 10 hours; Add water and be polished into raw soya-bean milk, cross 120 mesh filter screens and leach bean dregs;
Slurry A, slurry B, raw soya-bean milk proceed in heating container, the mass ratio of slurry A, slurry B, raw soya-bean milk is 2:1:9, heating container is warming up to 200 degrees Celsius, and mechanical agitation or ultrasonic vibration stir about 10 minutes are adopted to slurries, subsequently heating container is warming up to 300 degrees Celsius, heats about 5 minutes;
Slurries after above-mentioned heating are cooled to 50 DEG C, add bittern and leave standstill to being solidified as jellied bean curd completely;
Jellied bean curd being poured into compacting 8 in mould makes it shaping.
Claims (4)
1. contain a preparation method for the bean curd of components in mulberry leaves and asparagus lettuce component, it is characterized in that, comprise the steps:
(1) growing way, the flawless mulberry leaf of outward appearance are selected, according to 0.05-0.3% after collection, preferably the ratio of 0.1%, adds salt, after mixing, leave standstill 6-12 hour, after leaving standstill, grinding, adds sodium glutamate 0.01%-0.1% in process of lapping again, fine grinding zanthoxylum powder 0.02-0.05%, obtain slurry A after stirring, filtered by slurry A, natural air drying obtains mulberry leaf powder;
The asparagus lettuce choose outward appearance, growing fine, the stem that it is thicker separates, and also leaves standstill 3-6 hour after adding the salt of 0.1-0.5% after being cut into small pieces, and then grinding obtains slurry B;
(2) choose full, quality is soya bean and the black soya bean of 3:1, after rinsing well, puts into container with clear water, enters 6-7 times of water gaging of soya bean and black soya bean gross mass in a reservoir, soaks and leaves standstill after 10-12 hour; Add water and be polished into raw soya-bean milk, cross 120 mesh filter screens and leach bean dregs;
(3) slurry A, slurry B, raw soya-bean milk proceed in heating container, the mass ratio of slurry A, slurry B, raw soya-bean milk is 2:1:(8-10), heating container is warming up to 200-240 degree Celsius, and mechanical agitation or ultrasonic vibration stir about 10 minutes are adopted to slurries, subsequently heating container is warming up to 300-320 degree Celsius, heats about 5 minutes;
(4) slurries after above-mentioned heating are cooled to 40 DEG C-50 DEG C, add coagulating agent and leave standstill to being solidified as jellied bean curd completely;
(5) jellied bean curd is poured in mould suppress 8-10min and make it shaping.
2. preparation method as claimed in claim 1, it is characterized in that, described coagulating agent is glucolactone, calcium oxide, magnesium chloride, any one in magnesium sulfate, gypsum.
3. preparation method as claimed in claim 1 or 2, it is characterized in that, in step (3), the mass ratio of slurry A, slurry B, raw soya-bean milk is 2:1:9.
4. the bean curd as described in any one of claim 1-3 prepared by method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510626160.1A CN105211311A (en) | 2015-09-28 | 2015-09-28 | A kind of bean curd containing components in mulberry leaves and asparagus lettuce component and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510626160.1A CN105211311A (en) | 2015-09-28 | 2015-09-28 | A kind of bean curd containing components in mulberry leaves and asparagus lettuce component and preparation method thereof |
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| CN105211311A true CN105211311A (en) | 2016-01-06 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107396981A (en) * | 2017-08-22 | 2017-11-28 | 桂林市农业科学院 | A kind of preparation method of mulberry leaf fermented bean curd |
| CN110637890A (en) * | 2019-11-05 | 2020-01-03 | 攸县天凯农业科技有限公司 | Preparation method of mulberry leaf juice bean curd |
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| CN101946828A (en) * | 2010-10-25 | 2011-01-19 | 江苏大学 | Bamboo leaf bean curd and processing method thereof |
| CN102657265A (en) * | 2012-06-05 | 2012-09-12 | 南京果果食品有限公司 | Nutrient tofu with egg and five cereals and production method of nutrient tofu |
| CN103461527A (en) * | 2013-09-30 | 2013-12-25 | 陈佳黎 | Nutrient tofu containing sweet-scented osmanthus and tremella |
| CN103461533A (en) * | 2013-09-30 | 2013-12-25 | 杨晨 | Tofu containing aloe and carrots |
| CN103749735A (en) * | 2013-12-27 | 2014-04-30 | 江苏科技大学 | Instant sugar-free high GABA (Gamma Amino Acid Butyric Acid) folium mori uncongealed beancurd and preparation method thereof |
| CN104872534A (en) * | 2015-06-18 | 2015-09-02 | 山东鑫源实业集团有限公司 | Noodle with mulberry leaf components and preparation method thereof |
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2015
- 2015-09-28 CN CN201510626160.1A patent/CN105211311A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946828A (en) * | 2010-10-25 | 2011-01-19 | 江苏大学 | Bamboo leaf bean curd and processing method thereof |
| CN102657265A (en) * | 2012-06-05 | 2012-09-12 | 南京果果食品有限公司 | Nutrient tofu with egg and five cereals and production method of nutrient tofu |
| CN103461527A (en) * | 2013-09-30 | 2013-12-25 | 陈佳黎 | Nutrient tofu containing sweet-scented osmanthus and tremella |
| CN103461533A (en) * | 2013-09-30 | 2013-12-25 | 杨晨 | Tofu containing aloe and carrots |
| CN103749735A (en) * | 2013-12-27 | 2014-04-30 | 江苏科技大学 | Instant sugar-free high GABA (Gamma Amino Acid Butyric Acid) folium mori uncongealed beancurd and preparation method thereof |
| CN104872534A (en) * | 2015-06-18 | 2015-09-02 | 山东鑫源实业集团有限公司 | Noodle with mulberry leaf components and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107396981A (en) * | 2017-08-22 | 2017-11-28 | 桂林市农业科学院 | A kind of preparation method of mulberry leaf fermented bean curd |
| CN110637890A (en) * | 2019-11-05 | 2020-01-03 | 攸县天凯农业科技有限公司 | Preparation method of mulberry leaf juice bean curd |
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Application publication date: 20160106 |