CN105394193A - Bean curd capable of improving immunity and preparation method thereof - Google Patents
Bean curd capable of improving immunity and preparation method thereof Download PDFInfo
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- CN105394193A CN105394193A CN201510886890.5A CN201510886890A CN105394193A CN 105394193 A CN105394193 A CN 105394193A CN 201510886890 A CN201510886890 A CN 201510886890A CN 105394193 A CN105394193 A CN 105394193A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses bean curd capable of improving immunity. The bean curd is prepared from, by weight parts, 400-410 parts of soybean, 30-33 parts of pig liver, 7-8 parts of jujube, 2-3 parts of corn oil, 2-3 parts of astragalus, 1-2 parts of rhodiola, 2-3 parts of cordyceps sinensis, 3-4 parts of polygonum multiflorum, 1.6-1.8 parts of chitosan, 1.6-1.8 parts of calcium chloride and 200-210 parts of acetum with a concentration of 0.1%. Soybean milk undergoes ultrahigh pressure treatment, so that a hydrophobic region of soy protein can be exposed, the sulfydryl content of the soy protein is increased, the soybean milk reacts with a coagulating agent to form gel, and the shortcomings of deterioration of food color, aroma and taste and nutrient loss caused by conventional hot processing are overcome. Vitamin C can prevent lipid substances in soybean from being oxidized and generating peroxides which generate beany flavor. Besides, chitosan is mixed with the coagulating agent to have very good antibacterial effects on escherichia coli, staphylococcus aureus and molds, the guarantee period of the bean curd can be prolonged effectively, and the bean curd can improve immunity.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of bean curd improving immunity 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 bean curd improving immunity and preparation method thereof.
The present invention is achieved by the following technical solutions:
Improve a bean curd for immunity, be made up of the raw material of following weight portion:
Soybean 400-410, pork liver 30-33, date 7-8, corn oil 2-3, Radix Astragali 2-3, rhodiola root 1-2, Cordyceps sinensis 2-3, fleece-flower root 3-4, shitosan 1.6-1.8, calcium chloride 1.6-1.8,0.1% acetum 200-210.
The preparation method of the bean curd of described improved immunity, comprises the following steps:
(1) Radix Astragali, rhodiola root, Cordyceps sinensis, the fleece-flower root 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) date is squeezed the juice, obtain Chinese date juice; Cut into slices by pork liver, be mixed into pot with Chinese date juice and the non-raw material of above-mentioned technique, discharging after big fire stir-fries 7-8 minute, pulverizes;
(6) be scooped in mould by beans brain, then add step (1), (5) gained material, 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 the effect that can improve immunity.
Detailed description of the invention
Improve a bean curd for immunity, be made up of the raw material of following weight portion (kilogram):
Soybean 400, pork liver 30, date 7, corn oil 2, the Radix Astragali 2, rhodiola root 1, Cordyceps sinensis 2, the fleece-flower root 3, shitosan 1.6, calcium chloride 1.6,0.1% acetum 200.
The preparation method of the bean curd of described improved immunity, comprises the following steps:
(1) Radix Astragali, rhodiola root, Cordyceps sinensis, the fleece-flower root 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) date is squeezed the juice, obtain Chinese date juice; Cut into slices by pork liver, be mixed into pot with Chinese date juice and the non-raw material of above-mentioned technique, discharging after big fire stir-fries 7 minutes, pulverizes;
(6) be scooped in mould by beans brain, then add step (1), (5) gained material, 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. can improve a bean curd for immunity, it is characterized in that being made up of the raw material of following weight portion:
Soybean 400-410, pork liver 30-33, date 7-8, corn oil 2-3, Radix Astragali 2-3, rhodiola root 1-2, Cordyceps sinensis 2-3, fleece-flower root 3-4, shitosan 1.6-1.8, calcium chloride 1.6-1.8,0.1% acetum 200-210.
2. the preparation method improving the bean curd of immunity according to claim 1, is characterized in that comprising the following steps:
(1) Radix Astragali, rhodiola root, Cordyceps sinensis, the fleece-flower root 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) date is squeezed the juice, obtain Chinese date juice; Cut into slices by pork liver, be mixed into pot with Chinese date juice and the non-raw material of above-mentioned technique, discharging after big fire stir-fries 7-8 minute, pulverizes;
(6) be scooped in mould by beans brain, then add step (1), (5) gained material, 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.
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CN201510886890.5A CN105394193A (en) | 2015-12-07 | 2015-12-07 | Bean curd capable of improving immunity and preparation method thereof |
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CN201510886890.5A CN105394193A (en) | 2015-12-07 | 2015-12-07 | Bean curd capable of improving immunity and preparation method thereof |
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CN201510886890.5A Pending CN105394193A (en) | 2015-12-07 | 2015-12-07 | Bean curd capable of improving immunity and preparation method thereof |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105994677A (en) * | 2016-06-27 | 2016-10-12 | 白宝顺 | Bean curd manufacturing process |
CN107771956A (en) * | 2016-08-29 | 2018-03-09 | 段海东 | Strengthen body immunity bean curd |
Citations (3)
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JP2000102363A (en) * | 1998-09-29 | 2000-04-11 | Yukie Shimoda | Production of health food containing okara as main ingredient |
KR20100052596A (en) * | 2008-11-11 | 2010-05-20 | 이진우 | A method of producing bean curd for sanitary packing by using a fine soy milk making soy bean seed leaf of electric oven natural hardening method |
CN104381466A (en) * | 2014-10-25 | 2015-03-04 | 合肥市凤落河豆制食品有限公司 | Cream purple potato bean curd |
-
2015
- 2015-12-07 CN CN201510886890.5A patent/CN105394193A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000102363A (en) * | 1998-09-29 | 2000-04-11 | Yukie Shimoda | Production of health food containing okara as main ingredient |
KR20100052596A (en) * | 2008-11-11 | 2010-05-20 | 이진우 | A method of producing bean curd for sanitary packing by using a fine soy milk making soy bean seed leaf of electric oven natural hardening method |
CN104381466A (en) * | 2014-10-25 | 2015-03-04 | 合肥市凤落河豆制食品有限公司 | Cream purple potato bean curd |
Non-Patent Citations (3)
Title |
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代养勇等: "大豆食品豆腥味研究进展", 《中国粮油学报》 * |
李汴生: "超高压处理蛋白质和多糖胶体特性的变化及其机理研究", 《中国优秀博硕士学位论文全文数据库(博士) 工程科技Ⅰ辑》 * |
郑卫: "壳聚糖混合凝固剂制作豆腐工艺研究及其对豆腐保质期的影响", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105994677A (en) * | 2016-06-27 | 2016-10-12 | 白宝顺 | Bean curd manufacturing process |
CN107771956A (en) * | 2016-08-29 | 2018-03-09 | 段海东 | Strengthen body immunity bean curd |
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Application publication date: 20160316 |
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