CN105285153A - Spleen-tonifying tofu and preparation method thereof - Google Patents

Abstract

The invention discloses spleen-tonifying tofu which is prepared from the following raw materials in parts by weight: 400 to 410 parts of soybeans, 5 to 6 parts of creams, 8 to 9 parts of spirulina powder, 25 to 30 parts of sticky rice, 2 to 3 parts of poria cocos, 1 to 2 parts of white atractylodes rhizome, 4 to 5 parts of cortex magnoliae officinalis, 2 to 3 parts of gynostemma pentaphyllum, a proper amount of vitamin C, 1.6 to 1.8 parts of chitosan, 1.6 to 1.8 parts of calcium chloride, and 200 to 210 parts of 0.1% acetic acid solution. According to the spleen-tonifying tofu, ultrahigh-pressure treatment is performed on soybeans, so that a hydrophobic region of soybean proteins can be exposed, the sulfydryl content of the soybean proteins is increased, and the soybean proteins and a coagulator work together to generate gel, so that the shortcomings of deterioration of the color, the fragrance and the taste of food and loss of nutrition, which are caused by the conventional hot processing, are overcome; the vitamin C can prevent fat type substances in the soybeans from being oxidized and generating peroxide which generates a beany flavor; meanwhile, chitosan and the coagulator are mixed, thus achieving an extremely good antibacterial effect on escherichia coli, staphylococcus aureus e coli and mildew; therefore, the shelf life of the tofu can be effectively prolonged, and the tofu can tonify the spleen.

Description

A kind of invigorating the spleen bean curd and preparation method thereof

Technical field

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

The present invention is achieved by the following technical solutions:

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

Soybean 400-410, cream 5-6, spirulina powder 8-9, glutinous rice 25-30, Poria cocos 2-3, bighead atractylodes rhizome 1-2, bark of official magnolia 4-5, gynostemma pentaphylla 2-3, vitamin C are appropriate, shitosan 1.6-1.8, calcium chloride 1.6-1.8,0.1% acetum 200-210.

The preparation method of described invigorating the spleen bean curd, comprises the following steps:

(1) Poria cocos, the bighead atractylodes rhizome, the bark of official magnolia, gynostemma pentaphylla 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) mixed with cream by glutinous rice and mix thoroughly, send into baking box, discharging bake 10-15 minute at 250 DEG C after, pulverizes;

(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 invigorating the spleen.

Detailed description of the invention

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

Soybean 400, cream 5, spirulina powder 8, glutinous rice 25, Poria cocos 2, the bighead atractylodes rhizome 1, the bark of official magnolia 4, gynostemma pentaphylla 2, vitamin C are appropriate, shitosan 1.6, calcium chloride 1.6,0.1% acetum 200.

The preparation method of described invigorating the spleen bean curd, comprises the following steps:

(1) Poria cocos, the bighead atractylodes rhizome, the bark of official magnolia, gynostemma pentaphylla 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;

(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) mixed with cream by glutinous rice and mix thoroughly, send into baking box, discharging bake 10 minutes at 250 DEG C after, pulverizes;

(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.

Claims (2)

1. an invigorating the spleen bean curd, is characterized in that being made up of the raw material of following weight portion:

Soybean 400-410, cream 5-6, spirulina powder 8-9, glutinous rice 25-30, Poria cocos 2-3, bighead atractylodes rhizome 1-2, bark of official magnolia 4-5, gynostemma pentaphylla 2-3, vitamin C are appropriate, shitosan 1.6-1.8, calcium chloride 1.6-1.8,0.1% acetum 200-210.

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

(1) Poria cocos, the bighead atractylodes rhizome, the bark of official magnolia, gynostemma pentaphylla 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) mixed with cream by glutinous rice and mix thoroughly, send into baking box, discharging bake 10-15 minute at 250 DEG C after, pulverizes;

(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.