CN105265594A

CN105265594A - Vegetable bean curd and making method thereof

Info

Publication number: CN105265594A
Application number: CN201510886892.4A
Authority: CN
Inventors: 王传法
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-12-07
Filing date: 2015-12-07
Publication date: 2016-01-27

Abstract

The invention discloses vegetable bean curd. The vegetable bean curd is made from, by weight, 400-410 parts of soybeans, 10-11 parts of rice wine, 20-21 parts of aralia elata seem, 10-11 parts of sweet potato leaves, 5-6 parts of pepper powder, 2-3 parts of acanthopanax, 4-5 parts of cornu cervi, 2-3 parts of fructus psoraleae, 1-2 parts of morinda officinalis, 1.6-1.8 parts of chitosan, 1.6-1.8 parts of calcium chloride and 200-210 parts of 0.1% acetum. According to the method, hydrophobic areas of soybean protein can be exposed and the sulfydryl content of soybean protein can be increased by processing soybean milk under ultrahigh pressure, soybean milk and coagulator act to form gel, the disadvantages of food color, fragrance and taste deterioration, nutrient loss and the like caused by traditional thermal processing are avoided, the beany flavor caused by peroxide generated when lipid substances in soybeans are oxidized can be restrained through vitamin C, the chitosan mixed coagulator has good bacteriostasis effects on escherichia coli, staphylococcus aureus and moulds, the shelf life of the bean curd can be effectively prolonged, and the bean curd can tonify kidneys.

Description

A kind of vegetable with bean curd and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of vegetable with bean curd and preparation method thereof.

Background technology

Main based on soya bean in the processing of bean curd.The key technology of Soybean production bean curd adds coagulating agent in soya-bean milk, and the quality of bean curd directly affects by the addition of coagulating agent and application, and the kind of coagulating agent also directly affects each side sensory evaluations such as bean curd type, taste.Traditional bean curd coagulant is mainly bittern and gypsum, and it is fast that it makes bean curd reaction speed, wayward.Along with improving constantly of the level of production, novel compound coagulant occurs in a large number, and composite solidification agent prescription major part mixes with existing coagulating agent.Shitosan be occurring in nature rarely found can form positively charged biological polymeric compound, the stable chemical nature of shitosan is good, and in human body, have the effect of nutrition and health care.Shitosan compound coagulant is utilized not only not have the toxicity of the coagulating agents such as similar bittern, but also have functional, also there is the function of bacteriostasis, preservation simultaneously, this makes the waste water of bean curd reuse, for being developed to novel foodstuff, not only increase the added value of bean curd, and alleviate environmental pressure.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of vegetable with bean curd and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of vegetable with bean curd, be made up of the raw material of following weight portion:

Soybean 400-410, rice wine 10-11, thorn tender bud 20-21, Folium Ipomoeae 10-11, chilli powder 5-6, wilsonii 2-3, pilose antler 4-5, Psoralea corylifolia 2-3, Morinda officinalis 1-2, shitosan 1.6-1.8, calcium chloride 1.6-1.8,0.1% acetum 200-210.

The preparation method of described vegetable with bean curd, comprises the following steps:

(1) wilsonii, pilose antler, Psoralea corylifolia, Morinda officinalis are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;

(2) water soybean being added 3 times soaks 8-10 hour at 15-20 DEG C, is then pulled out by soybean, mixes with vitamin C, and the water adding 5 times is sent in homogenizer homogeneous, then gained material is sent into centrifuge, and centrifugation bean dregs, obtain soya-bean milk;

(3) by soya-bean milk pressure treatment 30 minutes with 400MPa at 35 DEG C;

(4) container is put in shitosan, calcium chloride, 0.1% acetum mixing, pour step (3) gained material into, fully stir, leave standstill and solidify, obtain beans brain;

(5) thorn tender bud, Folium Ipomoeae are taken out after pickling 4-5 hour with rice wine, dry, pulverize;

(6) beans brain is scooped in mould, then adds step (1), (5) gained material and leftover materials, first pressurize with the pressure of 38g/cm2, keep be 10 minutes pressing time, then continue pressure Virgin at the pressure using 76g/cm2 instead, the control time, at 30 minutes, to obtain final product.

Advantage of the present invention is: soya-bean milk is adopted ultra high pressure treatment by the present invention, the hydrophobic region of soybean protein can be exposed, increase the sulfhydryl content of soybean protein, gel is formed again with coagulating agent effect, the shortcomings such as the food color, smell and taste deterioration that traditional hot-working can be avoided to cause and nutrient loss, and the vitamin C added can suppress the oxidized production peroxide of the lipid material in soybean, produce beany flavor, simultaneously, shitosan well can coagulate wadding soybean protein in soya-bean milk, and the effect that acetum not only serves dissolving to shitosan also reduces the pH value of solution in the process of solidifying soya-bean milk, thus the isoelectric point reducing soybean protein makes soya-bean milk solidify, and shitosan mixing coagulating agent is to Escherichia coli, golden yellow grape bacillus, mould all has good bacteriostasis, its fungistatic effect is obvious, effectively can extend expiration date of bean curd, in addition, the present invention contains multiple Chinese herbal medicine, there is effect of kidney tonifying.

Detailed description of the invention

A kind of vegetable with bean curd, be made up of the raw material of following weight portion (kilogram):

Soybean 400, rice wine 10, thorn tender bud 20, Folium Ipomoeae 10, chilli powder 5, wilsonii 2, pilose antler 4, Psoralea corylifolia 2, Morinda officinalis 1, shitosan 1.6, calcium chloride 1.6,0.1% acetum 200.

(1) wilsonii, pilose antler, Psoralea corylifolia, Morinda officinalis are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;

(2) water soybean being added 3 times soaks 8 hours at 15 DEG C, is then pulled out by soybean, mixes with vitamin C, and the water adding 5 times is sent in homogenizer homogeneous, then gained material is sent into centrifuge, and centrifugation bean dregs, obtain soya-bean milk;

(3) by soya-bean milk pressure treatment 30 minutes with 400MPa at 35 DEG C;

(5) thorn tender bud, Folium Ipomoeae are taken out after pickling 4 hours with rice wine, dry, pulverize;

Claims

1. a vegetable with bean curd, is characterized in that being made up of the raw material of following weight portion:

2. the preparation method of vegetable with bean curd according to claim 1, is characterized in that comprising the following steps:

(3) by soya-bean milk pressure treatment 30 minutes with 400MPa at 35 DEG C;