CN105494668A - Preparation method of beancurd jelly containing passiflora edulis and hylocereus undulatus - Google Patents
Preparation method of beancurd jelly containing passiflora edulis and hylocereus undulatus Download PDFInfo
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- CN105494668A CN105494668A CN201410497800.9A CN201410497800A CN105494668A CN 105494668 A CN105494668 A CN 105494668A CN 201410497800 A CN201410497800 A CN 201410497800A CN 105494668 A CN105494668 A CN 105494668A
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Abstract
The invention relates to a preparation method of a beancurd jelly containing passiflora edulis and hylocereus undulatus. The beancurd jelly is processed by the following steps: preparation of passiflora edulis and hylocereus undulatus pulp juice: selecting ripe passiflora edulis and hylocereus undulatus, peeling passiflora edulis and cooping the flesh, and peeling and pulping hylocereus undulatus; careful selection of raw materials: selecting full-grained soybeans; pulping: cleaning and soaking the carefully selected soybeans, then milling the soybeans with water into pulp, and performing filtering to separate soybean residue and soybean milk; mixing and boiling: transferring the soybean milk into a pot, conducting heating to boiling, slowly stirring the soybean milk, at the same time adding the passiflora edulis flesh and the hylocereus undulatus pulp, fully mixing the passiflora edulis, hylocereus undulatus and soybean milk, covering the mixture with a cap and conducting heat preservation; curdling: when the soybean milk cools to 85DEG C-90DEG C, adding the prepared coagulant slowly into the soybean milk under stirring until the soybean milk begins to coagulate, and conducting standing for 5-60min, thus obtaining tender and soft beancurd jelly. The method provided by the invention adopts passiflora edulis and hylocereus undulatus as the main additives, enriches the variety of traditional beancurd jelly, and increases the nutrients of beancurd jelly.
Description
[technical field]
The present invention relates to bean-curd product, espespecially a kind of jellied bean curd preparation method containing passion fruit and dragon fruit.
[background technology]
Passion fruit, formal name used at school passionflower is a kind of fragrant fruit, has the good reputation of " king of fruit juice ".For perennial evergreen climbs bejuco.Sweet fruit acid is good to eat, with rich flavor, and fragrance is pleasant.According to surveying and determination, passion flower fruit contains the aromatic substance more than more than 132 kinds, be most suitable for processing to process mixture with other fruit (as mango, lemon etc.) and become used in combination, mouthfeel and the fragrance of these fruit syrup can be improved significantly, the additive of fruit drink or other food can be done to promote fragrance, improve quality.
Jellied bean curd is also known as jellied bean curd, the maximum feature of jellied bean curd is the delicacy of bean curd, therefore the brain in title bean curd, nutritious, various trace elements containing needed by human such as iron, calcium, phosphorus, magnesium, also containing carbohydrate, vegetable oil and abundant high-quality protein, human body reaches more than 96% to jellied bean curd digestibility.And passion fruit compound use together with some fruit, in bean-curd product, is rarely had information.
[summary of the invention]
Dragon fruit, is named again Yulong fruit, Hylocereus undatus and Huanglong fruit, because its appearance meat scale is gained the name like the outer squama of flood dragon.When her bright and clean and huge flower bursts forth, drifting fragrance overflows, and potted plantly views and admires the sense making people have luckiness, so also claim " lucky fruit ".Its nutritive effect is as follows: (1) dragon fruit Vitamin C content is very high, can eliminate oxygen radical, has the effect of skin whitening, helpful to feminine charm pale skin.(2) in dragon fruit, the content of anthocyanidin is higher.Anthocyanidin is the obvious antioxidant of a kind of effectiveness, and it has anti-oxidant, Green Tea Extract, antidotal effect, also has and suppresses brain cell sex change, the effect of prevention dementia.(3) be rich in more rare vegetable albumin in general vegetables and fruits in dragon fruit, this activated albumin can the heavy metal ion automatically in human body be combined, and is excreted, thus play removing toxic substances by excretory system.In addition, albumin also has protective effect to coat of the stomach.(4) in dragon fruit, iron content amount of element is higher than general fruit.Ferro element manufactures hemoglobin and the indispensable element of other iron compounds, has important effect to health.(5) dragon fruit is a kind of fruit of low-yield, high microsteping, and water soluble dietary fiber content is very abundant, therefore has fat-reducing, reduces the effects such as cholesterol, ease constipation, prevention colorectal cancer.
The present invention is with passion fruit and dragon fruit for raw material, and provide a kind of jellied bean curd preparation method containing passion fruit and dragon fruit, it adopts following technical scheme:
Contain a jellied bean curd preparation method for passion fruit and dragon fruit, processing according to the following steps obtains:
Step 1: prepare passion fruit and dragon fruit pulp fruit juice: select ripe passion fruit and dragon fruit, digs its pulp by passion fruit peeling, dragon fruit peeling making beating;
Step 2: selected raw material: the soya bean selecting full grains;
Step 3: slurrying: by selected soya bean through cleaning, soak after and water mill pulping filter to isolate bean dregs and soya-bean milk;
Step 4: batch mixing mashing off: soya-bean milk is moved in pot when being heated to boiling, add passion fruit meat and flue parchment while slowly stirring soya-bean milk, make passion fruit, dragon fruit fully mixes with soya-bean milk, and add a cover insulation;
Step 5: select slurry: when soya-bean milk is cooled to 85 DEG C ~ 90 DEG C, slowly joined in soya-bean milk by the coagulating agent prepared, limit edged stirs, until soya-bean milk starts to solidify, leaves standstill after 5 ~ 60 minutes, can obtain tender soft jellied bean curd.
Further, in step 4, soya-bean milk keeps the state of boiling 3 ~ 5 minutes.
Further, in step 4, soya-bean milk temperature retention time is 8 ~ 12 minutes.
Further, when soaking soya bean, soak time was determined according to season, soaked 10 ~ 12 hours spring and autumn, soaked 6 ~ 9 hours summer, soaked 17 ~ 22 hours winter.
Further, be made up of following raw materials in part by weight: soya bean 1 ~ 2 part, passion fruit 0.3 ~ 0.7 part, dragon fruit 0.2 ~ 0.5 part.
Further, in step 1, the dragon fruit selected is the Yulong fruit of the white heart.
The present invention is main additive with passion fruit and dragon fruit, has not only enriched the kind of traditional bean curd flower, has enriched again the taste of jellied bean curd, added nutritional labeling to jellied bean curd.
[detailed description of the invention]
Embodiment 1:
A kind of jellied bean curd preparation method containing passion fruit and dragon fruit of the present invention, processing according to the following steps obtains:
Step 1: prepare passion fruit and dragon fruit pulp fruit juice: select ripe 0.3KG passion fruit and 0.2KG dragon fruit, dragon fruit is the Yulong fruit of the white heart, and its pulp is dug in passion fruit peeling, dragon fruit peeling making beating;
Step 2: selected raw material: the 1KG soya bean selecting full grains;
Step 3: slurrying: by selected soya bean through cleaning, soak after and water mill pulping filter to isolate bean dregs and soya-bean milk, when soaking soya bean, soak time was determined according to season, soaked 10 ~ 12 hours spring and autumn, soak 6 ~ 9 hours summer, soak 17 ~ 22 hours winter;
Step 4: batch mixing mashing off: soya-bean milk is moved in pot be heated to boiling time, passion fruit meat and flue parchment is added while slow stirring soya-bean milk, make passion fruit, dragon fruit fully mixes with soya-bean milk, and soya-bean milk keeps the state of boiling after 3 minutes, adds a cover insulation 8 minutes;
Step 5: select slurry: when soya-bean milk is cooled to 85 DEG C ~ 90 DEG C, slowly joined in soya-bean milk by the coagulating agent prepared, limit edged stirs, until soya-bean milk starts to solidify, leaves standstill after 5 ~ 60 minutes, can obtain tender soft jellied bean curd.
Embodiment 2:
A kind of jellied bean curd preparation method containing passion fruit and dragon fruit of the present invention, processing according to the following steps obtains:
Step 1: prepare passion fruit and dragon fruit pulp fruit juice: select ripe 0.4KG passion fruit and 0.4KG dragon fruit, dragon fruit is the Yulong fruit of the white heart, and its pulp is dug in passion fruit peeling, dragon fruit peeling making beating;
Step 2: selected raw material: the 1.5KG soya bean selecting full grains;
Step 3: slurrying: by selected soya bean through cleaning, soak after and water mill pulping filter to isolate bean dregs and soya-bean milk, when soaking soya bean, soak time was determined according to season, soaked 10 ~ 12 hours spring and autumn, soak 6 ~ 9 hours summer, soak 17 ~ 22 hours winter;
Step 4: batch mixing mashing off: soya-bean milk is moved in pot be heated to boiling time, passion fruit meat and flue parchment is added while slow stirring soya-bean milk, make passion fruit, dragon fruit fully mixes with soya-bean milk, and soya-bean milk keeps the state of boiling after 5 minutes, adds a cover insulation 9 minutes;
Step 5: select slurry: when soya-bean milk is cooled to 85 DEG C ~ 90 DEG C, slowly joined in soya-bean milk by the coagulating agent prepared, limit edged stirs, until soya-bean milk starts to solidify, leaves standstill after 5 ~ 60 minutes, can obtain tender soft jellied bean curd.
Embodiment 3:
A kind of jellied bean curd preparation method containing passion fruit and dragon fruit of the present invention, processing according to the following steps obtains:
Step 1: prepare passion fruit and dragon fruit pulp fruit juice: select ripe 0.7KG passion fruit and 0.5KG dragon fruit, dragon fruit is the Yulong fruit of the white heart, and its pulp is dug in passion fruit peeling, dragon fruit peeling making beating;
Step 2: selected raw material: the 2KG soya bean selecting full grains;
Step 3: slurrying: by selected soya bean through cleaning, soak after and water mill pulping filter to isolate bean dregs and soya-bean milk, when soaking soya bean, soak time was determined according to season, soaked 10 ~ 12 hours spring and autumn, soak 6 ~ 9 hours summer, soak 17 ~ 22 hours winter;
Step 4: batch mixing mashing off: soya-bean milk is moved in pot be heated to boiling time, passion fruit meat and flue parchment is added while slow stirring soya-bean milk, make passion fruit, dragon fruit fully mixes with soya-bean milk, and soya-bean milk keeps the state of boiling after 4 minutes, adds a cover insulation 10 minutes;
Step 5: select slurry: when soya-bean milk is cooled to 85 DEG C ~ 90 DEG C, slowly joined in soya-bean milk by the coagulating agent prepared, limit edged stirs, until soya-bean milk starts to solidify, leaves standstill after 5 ~ 60 minutes, can obtain tender soft jellied bean curd.
Embodiment 4 is the optimum embodiment of the present invention:
A kind of jellied bean curd preparation method containing passion fruit and dragon fruit of the present invention, processing according to the following steps obtains:
Step 1: prepare passion fruit and dragon fruit pulp fruit juice: select ripe 0.6KG passion fruit and 0.3KG dragon fruit, dragon fruit is the Yulong fruit of the white heart, and its pulp is dug in passion fruit peeling, dragon fruit peeling making beating;
Step 2: selected raw material: the 1.2KG soya bean selecting full grains;
Step 3: slurrying: by selected soya bean through cleaning, soak after and water mill pulping filter to isolate bean dregs and soya-bean milk, when soaking soya bean, soak time was determined according to season, soaked 10 ~ 12 hours spring and autumn, soak 6 ~ 9 hours summer, soak 17 ~ 22 hours winter;
Step 4: batch mixing mashing off: soya-bean milk is moved in pot be heated to boiling time, passion fruit meat and flue parchment is added while slow stirring soya-bean milk, make passion fruit, dragon fruit fully mixes with soya-bean milk, and soya-bean milk keeps the state of boiling after 4.5 minutes, adds a cover insulation 8.5 minutes;
Step 5: select slurry: when soya-bean milk is cooled to 85 DEG C ~ 90 DEG C, slowly joined in soya-bean milk by the coagulating agent prepared, limit edged stirs, until soya-bean milk starts to solidify, leaves standstill after 5 ~ 60 minutes, can obtain tender soft jellied bean curd.
In sum, the present invention is main additive with passion fruit and dragon fruit, has not only enriched the kind of traditional bean curd flower, has enriched again the taste of jellied bean curd, added nutritional labeling to jellied bean curd.
Claims (7)
1. contain a jellied bean curd preparation method for passion fruit and dragon fruit, it is characterized in that processing according to the following steps obtaining:
Step 1: prepare passion fruit and dragon fruit pulp fruit juice: select ripe passion fruit and dragon fruit, digs its pulp by passion fruit peeling, dragon fruit peeling making beating;
Step 2: selected raw material: the soya bean selecting full grains;
Step 3: slurrying: by selected soya bean through cleaning, soak after and water mill pulping filter to isolate bean dregs and soya-bean milk;
Step 4: batch mixing mashing off: soya-bean milk is moved in pot when being heated to boiling, add passion fruit meat and flue parchment while slowly stirring soya-bean milk, make passion fruit, dragon fruit fully mixes with soya-bean milk, and add a cover insulation;
Step 5: select slurry: when soya-bean milk is cooled to 85 DEG C ~ 90 DEG C, slowly joined in soya-bean milk by the coagulating agent prepared, limit edged stirs, until soya-bean milk starts to solidify, leaves standstill after 5 ~ 60 minutes, can obtain tender soft jellied bean curd.
2. a kind of jellied bean curd preparation method containing passion fruit and dragon fruit as claimed in claim 1, is characterized in that: in step 4, and soya-bean milk keeps the state of boiling 3 ~ 5 minutes.
3. a kind of jellied bean curd preparation method containing passion fruit and dragon fruit as claimed in claim 1, it is characterized in that: in step 4, soya-bean milk temperature retention time is 8 ~ 12 minutes.
4. a kind of jellied bean curd preparation method containing passion fruit and dragon fruit as claimed in claim 1, is characterized in that: when soaking soya bean, soak time was determined according to season, soaked 10 ~ 12 hours spring and autumn, soaked 6 ~ 9 hours summer, soaked 17 ~ 22 hours winter.
5. a kind of jellied bean curd preparation method containing passion fruit and dragon fruit as claimed in claim 1, is characterized in that being made up of following raw materials in part by weight: soya bean 1 ~ 2 part, passion fruit 0.3 ~ 0.7 part, dragon fruit 0.2 ~ 0.5 part.
6. a kind of jellied bean curd preparation method containing passion fruit and dragon fruit as claimed in claim 5, is characterized in that being made up of following optimal proportion raw material: soya bean 1.2 parts, passion fruit 0.6 part, dragon fruit 0.3 part.
7. a kind of jellied bean curd preparation method containing passion fruit and dragon fruit as claimed in claim 1, it is characterized in that: in step 1, the dragon fruit selected is the Yulong fruit of the white heart.
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| CN201410497800.9A CN105494668A (en) | 2014-09-25 | 2014-09-25 | Preparation method of beancurd jelly containing passiflora edulis and hylocereus undulatus |
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| CN201410497800.9A CN105494668A (en) | 2014-09-25 | 2014-09-25 | Preparation method of beancurd jelly containing passiflora edulis and hylocereus undulatus |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439700A (en) * | 2017-08-29 | 2017-12-08 | 陈瑞琼 | A kind of preparation method of Fruity type jellied bean curd |
| CN107581266A (en) * | 2017-08-29 | 2018-01-16 | 陈瑞琼 | A kind of fruit type jellied bean curd containing mango and grapefruit |
| CN108402351A (en) * | 2018-01-11 | 2018-08-17 | 广西下火堂甜品管理有限公司 | A kind of passion fruit and dragon fruit composite fruit juice and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960471A (en) * | 2012-12-19 | 2013-03-13 | 黄丽平 | Bean curd containing dragon fruit and preparation method of bean curd |
| CN103461529A (en) * | 2013-09-30 | 2013-12-25 | 于学舟 | Method for manufacturing beancurd jelly containing passion fruits and mangos |
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2014
- 2014-09-25 CN CN201410497800.9A patent/CN105494668A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960471A (en) * | 2012-12-19 | 2013-03-13 | 黄丽平 | Bean curd containing dragon fruit and preparation method of bean curd |
| CN103461529A (en) * | 2013-09-30 | 2013-12-25 | 于学舟 | Method for manufacturing beancurd jelly containing passion fruits and mangos |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439700A (en) * | 2017-08-29 | 2017-12-08 | 陈瑞琼 | A kind of preparation method of Fruity type jellied bean curd |
| CN107581266A (en) * | 2017-08-29 | 2018-01-16 | 陈瑞琼 | A kind of fruit type jellied bean curd containing mango and grapefruit |
| CN108402351A (en) * | 2018-01-11 | 2018-08-17 | 广西下火堂甜品管理有限公司 | A kind of passion fruit and dragon fruit composite fruit juice and preparation method thereof |
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Application publication date: 20160420 |