CN105558085A - Dried beancurd stick capable of preventing fatty liver and preparation method of dried beancurd stick - Google Patents
Dried beancurd stick capable of preventing fatty liver and preparation method of dried beancurd stick Download PDFInfo
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- CN105558085A CN105558085A CN201510948356.2A CN201510948356A CN105558085A CN 105558085 A CN105558085 A CN 105558085A CN 201510948356 A CN201510948356 A CN 201510948356A CN 105558085 A CN105558085 A CN 105558085A
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- fatty liver
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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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Abstract
The invention discloses a dried beancurd stick capable of preventing fatty liver and a preparation method of the dried beancurd stick. The dried beancurd stick capable of preventing the fatty liver is prepared from the following raw materials in parts by weight: 5-15 parts of salviae miltiorrhizae, 5-15 parts of hawthorns, 5-15 parts of cluster mallow fruits, 5-15 parts of polygonum multiflorum, 5-15 parts of rhizoma alismatis and 55-85 parts of soybeans. The preparation method of the dried beancurd stick capable of preventing the fatty liver comprises the following steps: treating the salviae miltiorrhizae and the hawthorns; treating the cluster mallow fruits; treating the cluster mallow fruits and the rhizoma alismatis; mixing the treated salviae miltiorrhizae, hawthorns and cluster mallow fruits evenly to obtain a mixture for later use; and preparing the dried beancurd stick capable of preventing the fatty liver. The dried beancurd stick capable of preventing the fatty liver prepared by the method is pale yellow, shiny, uniform in branches, hollow, free of an impurity and high in consumption efficacy; and the fatty liver can be prevented.
Description
Technical field
The present invention relates to a kind of formula and preparation method of health food, specifically a kind of bean curd stick preventing fatty liver and preparation method thereof.
Background technology
Bean curd stick is a kind of traditional food that Chinese like very much, has strong beany flavour, also has the unique oral sensations not available for other bean product simultaneously.Bean curd stick color and luster is yellowish-white, glossy bright, containing rich in protein and multiple nutritional components, soaks (summer cool winter-warm syndrome) can send out out for 3 ~ 5 hours with clear water.Can meat or fish, element, burning, stir-fry, cold and dressed with sauce, soup food etc., food pleasant to the palate, meat or fish, vegetarian diet have a distinctive flavour.
Bean curd stick, also known as Beancurd sheet or the skin of soya-bean milk, is the film boiling soya-bean milk surface solidification, eats after can freshly eating or dry, and is the common food material in East Asia Region.The skin of soya-bean milk one word appears in Li Shizhen (1518-1593 A.D.) Compendium of Material Medica the earliest, and Li Shizhen (1518-1593 A.D.) is said, during by heating soybean milk, a skim appears in surface, is taken out by film, namely obtains the skin of soya-bean milk after drying.
Bean curd stick is as the food of high protein, deeply popular, and another name is again beans muscle.Bean curd stick processing started from the Tang Dynasty, apart from the history of modern existing more than 1000 year.The quality of bean curd stick divides 3 grades, and color is more shallow, and nutritive value is higher.Water content is few containing rich in protein for bean curd stick; And the nutritional labeling containing similar soya bean, as soya bean protein also has dietary fiber and carbohydrate etc.
Summary of the invention
The object of the present invention is to provide a kind of bean curd stick preventing fatty liver and preparation method thereof, the bean curd stick of this prevention fatty liver eats both effectiveness height, can prevent fatty liver, good for health.
For achieving the above object, the invention provides following technical scheme:
Prevent a bean curd stick for fatty liver, comprise according to the raw material of weight portion: the red sage root 5 ~ 15 parts, hawthorn 5 ~ 15 parts, chingma abutilon seed 5 ~ 15 parts, the fleece-flower root 5 ~ 15 parts, rhizoma alismatis 5 ~ 15 parts, soybean 55 ~ 85 parts.
As further scheme: the bean curd stick of described prevention fatty liver, comprises according to the raw material of weight portion: the red sage root 10 parts, hawthorn 10 parts, chingma abutilon seed 10 parts, the fleece-flower root 10 parts, rhizoma alismatis 10 parts, soybean 70 parts.
The preparation method of the bean curd stick of described prevention fatty liver, comprises the following steps:
One, the process of the red sage root, hawthorn: selection is cleaned, and Baoshang is for subsequent use;
Two, the process of chingma abutilon seed: selection is cleaned, and drains rear pulverizing for subsequent use;
Three, the process of chingma abutilon seed, rhizoma alismatis: selection is cleaned, and pulverizes for subsequent use;
Four, allocate: by the red sage root after process, hawthorn, chingma abutilon seed, mix, obtain batch mixing for subsequent use;
Five, the preparation of the bean curd stick of fatty liver is prevented:
A, to select materials: select the totally pure fresh soyabean when producing per year;
B, leaching beans: washing soybean is clean, be placed in 60 ~ 70 DEG C of warm water and soak 0.9 ~ 1.5 hour, make soybean water absorption rate reach 80 ~ 120%;
C, filter residue: by soya bean: mass ratio=1:3 ~ 7 of water, add water in the soya bean soaked, add step 4, described batch mixing after defibrination, regrind into fineness and reach 80 ~ 120 object slurries, be diluted with water again, slurry: mass ratio=1:8 ~ 12 of water, the soya-bean milk of filter and remove residue;
D, mashing off: soya-bean milk is placed in 100 DEG C of containers and heats 3 ~ 5 minutes, then use double boiler mashing off (fast, the fuel saving of double boiler heat transfer, Non-burnt pot, the slurry free from extraneous odour that cooks, color and luster is bright);
E, measurement concentration: measure concentration with refractometer, ensure that in soya-bean milk, solid content is more than 50%; The soya-bean milk that concentration is suitable, bean curd stick ratio defective product is high;
F, film-forming temperature: soya-bean milk, 85 ~ 95 DEG C of heating film forming, can be accelerated film forming speed at this temperature, improve yield rate again simultaneously;
G, acid-base value: soya-bean milk acid-base value is premised on solid content, and when solid content is more than 50%, acid-base value is pH value=7 ~ 8;
H, ventilation: keep corresponding ventilation condition, prevent temperature too high, is conducive to soya-bean milk surface aggregate and forms bean curd stick hymeniderm;
I, skinning: when soya-bean milk surface forms epithelium in container, film is uncovered, hangs over the bean curd stick that bamboo pole dries;
J, oven dry: bean curd stick is placed on bamboo drawer, toasts under 45 ~ 65 DEG C of conditions, absolutely dry to bean curd stick, then cool;
K, packaging: the bean curd stick finished product cooled is put into food bag packaging seal, the bean curd stick of fatty liver must be prevented.
As further scheme: step 5, in step (b) be that washing soybean is clean, be placed in 65 DEG C of warm water and soak 1.2 hours, make soybean water absorption rate reach 100%.
As further scheme: step 5, in step (c) be by soya bean: the mass ratio=1:5 of water, add water in the soya bean soaked, step 4, described batch mixing is added after defibrination, regrind into fineness and reach 100 object slurries, be diluted with water again, slurry: the mass ratio=1:4 of water, the soya-bean milk of filter and remove residue.
As further scheme: step 5, in step (d) warm-up time be 4 minutes.
As further scheme: step 5, in step (e) measure concentration with refractometer, ensure that solid content is 60% in soya-bean milk.
As further scheme: step 5, in step (f) film-forming temperature be 90 DEG C.
As further scheme: step 5, in step (g) acid-base value be pH value=7.5.
As further scheme: step 5, in step (j) toast under 55 DEG C of conditions.
Compared with prior art, the invention has the beneficial effects as follows: the bean curd stick of prevention fatty liver prepared by the present invention be light yellow, glossy, lattice framing evenly, have hollow, free from admixture, edible both effectiveness height, can prevent fatty liver.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of bean curd stick preventing fatty liver, comprises according to the raw material of weight portion: the red sage root 5 parts, hawthorn 5 parts, chingma abutilon seed 5 parts, the fleece-flower root 5 parts, rhizoma alismatis 5 parts, soybean 55 parts.
The preparation method of the bean curd stick of described prevention fatty liver, comprises the following steps:
One, the process of the red sage root, hawthorn: selection is cleaned, and Baoshang is for subsequent use;
Two, the process of chingma abutilon seed: selection is cleaned, and drains rear pulverizing for subsequent use;
Three, the process of chingma abutilon seed, rhizoma alismatis: selection is cleaned, and pulverizes for subsequent use;
Four, allocate: by the red sage root after process, hawthorn, chingma abutilon seed, mix, obtain batch mixing for subsequent use;
Five, the preparation of the bean curd stick of fatty liver is prevented:
A, to select materials: select the totally pure fresh soyabean when producing per year;
B, leaching beans: washing soybean is clean, be placed in 60 DEG C of warm water and soak 0.9 hour, make soybean water absorption rate reach 80%;
C, filter residue: by soya bean: the mass ratio=1:3 of water, adds water in the soya bean soaked, add step 4, described batch mixing after defibrination, regrind into fineness and reach 80 object slurries, then be diluted with water, slurry: the mass ratio=1:8 of water, the soya-bean milk of filter and remove residue;
D, mashing off: soya-bean milk is placed in 100 DEG C of containers and heats 3 minutes, then use double boiler mashing off (fast, the fuel saving of double boiler heat transfer, Non-burnt pot, the slurry free from extraneous odour that cooks, color and luster is bright);
E, measurement concentration: measure concentration with refractometer, ensure that in soya-bean milk, solid content is 50%; The soya-bean milk that concentration is suitable, bean curd stick ratio defective product is high;
F, film-forming temperature: soya-bean milk, 85 DEG C of heating film forming, can be accelerated film forming speed at this temperature, improve yield rate again simultaneously;
G, acid-base value: soya-bean milk acid-base value is premised on solid content, and when solid content is 50% time, acid-base value is pH value=7;
H, ventilation: keep corresponding ventilation condition, prevent temperature too high, is conducive to soya-bean milk surface aggregate and forms bean curd stick hymeniderm;
I, skinning: when soya-bean milk surface forms epithelium in container, film is uncovered, hangs over the bean curd stick that bamboo pole dries;
J, oven dry: bean curd stick is placed on bamboo drawer, toasts under 45 DEG C of conditions, absolutely dry to bean curd stick, then cool;
K, packaging: the bean curd stick finished product cooled is put into food bag packaging seal, the bean curd stick of fatty liver must be prevented.
Embodiment 2
In the embodiment of the present invention, a kind of bean curd stick preventing fatty liver, comprises according to the raw material of weight portion: the red sage root 10 parts, hawthorn 10 parts, chingma abutilon seed 10 parts, the fleece-flower root 10 parts, rhizoma alismatis 10 parts, soybean 70 parts.
The preparation method of the bean curd stick of described prevention fatty liver, comprises the following steps:
One, the process of the red sage root, hawthorn: selection is cleaned, and Baoshang is for subsequent use;
Two, the process of chingma abutilon seed: selection is cleaned, and drains rear pulverizing for subsequent use;
Three, the process of chingma abutilon seed, rhizoma alismatis: selection is cleaned, and pulverizes for subsequent use;
Four, allocate: by the red sage root after process, hawthorn, chingma abutilon seed, mix, obtain batch mixing for subsequent use;
Five, the preparation of the bean curd stick of fatty liver is prevented:
A, to select materials: select the totally pure fresh soyabean when producing per year;
B, leaching beans: washing soybean is clean, be placed in 65 DEG C of warm water and soak 1.2 hours, make soybean water absorption rate reach 100%;
C, filter residue: by soya bean: the mass ratio=1:5 of water, adds water in the soya bean soaked, add step 4, described batch mixing after defibrination, regrind into fineness and reach 100 object slurries, then be diluted with water, slurry: the mass ratio=1:10 of water, the soya-bean milk of filter and remove residue;
D, mashing off: soya-bean milk is placed in 100 DEG C of containers and heats 4 minutes, then use double boiler mashing off (fast, the fuel saving of double boiler heat transfer, Non-burnt pot, the slurry free from extraneous odour that cooks, color and luster is bright);
E, measurement concentration: measure concentration with refractometer, ensure that in soya-bean milk, solid content is 60%; The soya-bean milk that concentration is suitable, bean curd stick ratio defective product is high;
F, film-forming temperature: soya-bean milk, 85 DEG C of heating film forming, can be accelerated film forming speed at this temperature, improve yield rate again simultaneously;
G, acid-base value: soya-bean milk acid-base value is premised on solid content, and when solid content is 60% time, acid-base value is pH value=7.5;
H, ventilation: keep corresponding ventilation condition, prevent temperature too high, is conducive to soya-bean milk surface aggregate and forms bean curd stick hymeniderm;
I, skinning: when soya-bean milk surface forms epithelium in container, film is uncovered, hangs over the bean curd stick that bamboo pole dries;
J, oven dry: bean curd stick is placed on bamboo drawer, toasts under 45 DEG C of conditions, absolutely dry to bean curd stick, then cool;
K, packaging: the bean curd stick finished product cooled is put into food bag packaging seal, the bean curd stick of fatty liver must be prevented.
Embodiment 3
In the embodiment of the present invention, a kind of bean curd stick preventing fatty liver, comprises according to the raw material of weight portion: the red sage root 15 parts, hawthorn 15 parts, chingma abutilon seed 15 parts, the fleece-flower root 15 parts, rhizoma alismatis 15 parts, soybean 85 parts.
The preparation method of the bean curd stick of described prevention fatty liver, comprises the following steps:
One, the process of the red sage root, hawthorn: selection is cleaned, and Baoshang is for subsequent use;
Two, the process of chingma abutilon seed: selection is cleaned, and drains rear pulverizing for subsequent use;
Three, the process of chingma abutilon seed, rhizoma alismatis: selection is cleaned, and pulverizes for subsequent use;
Four, allocate: by the red sage root after process, hawthorn, chingma abutilon seed, mix, obtain batch mixing for subsequent use;
Five, the preparation of the bean curd stick of fatty liver is prevented:
A, to select materials: select the totally pure fresh soyabean when producing per year;
B, leaching beans: washing soybean is clean, be placed in 70 DEG C of warm water and soak 1.5 hours, make soybean water absorption rate reach 120%;
C, filter residue: by soya bean: the mass ratio=1:7 of water, adds water in the soya bean soaked, add step 4, described batch mixing after defibrination, regrind into fineness and reach 120 object slurries, then be diluted with water, slurry: the mass ratio=1:12 of water, the soya-bean milk of filter and remove residue;
D, mashing off: soya-bean milk is placed in 100 DEG C of containers and heats 5 minutes, then use double boiler mashing off (fast, the fuel saving of double boiler heat transfer, Non-burnt pot, the slurry free from extraneous odour that cooks, color and luster is bright);
E, measurement concentration: measure concentration with refractometer, ensure that in soya-bean milk, solid content is 80%; The soya-bean milk that concentration is suitable, bean curd stick ratio defective product is high;
F, film-forming temperature: soya-bean milk, 95 DEG C of heating film forming, can be accelerated film forming speed at this temperature, improve yield rate again simultaneously;
G, acid-base value: soya-bean milk acid-base value is premised on solid content, and when solid content is 80%, acid-base value is pH value=8;
H, ventilation: keep corresponding ventilation condition, prevent temperature too high, is conducive to soya-bean milk surface aggregate and forms bean curd stick hymeniderm;
I, skinning: when soya-bean milk surface forms epithelium in container, film is uncovered, hangs over the bean curd stick that bamboo pole dries;
J, oven dry: bean curd stick is placed on bamboo drawer, toasts under 65 DEG C of conditions, absolutely dry to bean curd stick, then cool;
K, packaging: the bean curd stick finished product cooled is put into food bag packaging seal, the bean curd stick of fatty liver must be prevented.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (10)
1. prevent a bean curd stick for fatty liver, it is characterized in that, comprise according to the raw material of weight portion: the red sage root 5 ~ 15 parts, hawthorn 5 ~ 15 parts, chingma abutilon seed 5 ~ 15 parts, the fleece-flower root 5 ~ 15 parts, rhizoma alismatis 5 ~ 15 parts, soybean 55 ~ 85 parts.
2. the bean curd stick of prevention fatty liver according to claim 1, is characterized in that, comprises according to the raw material of weight portion: the red sage root 10 parts, hawthorn 10 parts, chingma abutilon seed 10 parts, the fleece-flower root 10 parts, rhizoma alismatis 10 parts, soybean 70 parts.
3. a preparation method for the bean curd stick of the prevention fatty liver as described in as arbitrary in claim 1 ~ 2, is characterized in that,
One, the process of the red sage root, hawthorn: selection is cleaned, and Baoshang is for subsequent use;
Two, the process of chingma abutilon seed: selection is cleaned, and drains rear pulverizing for subsequent use;
Three, the process of chingma abutilon seed, rhizoma alismatis: selection is cleaned, and pulverizes for subsequent use;
Four, allocate: by the red sage root after process, hawthorn, chingma abutilon seed, mix, obtain batch mixing for subsequent use;
Five, the preparation of the bean curd stick of fatty liver is prevented:
A, to select materials: select the totally pure fresh soyabean when producing per year;
B, leaching beans: washing soybean is clean, be placed in 60 ~ 70 DEG C of warm water and soak 0.9 ~ 1.5 hour, make soybean water absorption rate reach 80 ~ 120%;
C, filter residue: by soya bean: mass ratio=1:3 ~ 7 of water, add water in the soya bean soaked, add step 4, described batch mixing after defibrination, regrind into fineness and reach 80 ~ 120 object slurries, be diluted with water again, slurry: mass ratio=1:8 ~ 12 of water, the soya-bean milk of filter and remove residue;
D, mashing off: soya-bean milk is placed in 100 DEG C of containers and heats 3 ~ 5 minutes, then use double boiler mashing off;
E, measurement concentration: measure concentration with refractometer, ensure that in soya-bean milk, solid content is more than 50%;
F, film-forming temperature: soya-bean milk is 85 ~ 95 DEG C of heating film forming;
G, acid-base value: soya-bean milk acid-base value is premised on solid content, and when solid content is more than 50%, acid-base value is pH value=7 ~ 8;
H, ventilation: keep corresponding ventilation condition, prevent temperature too high, is conducive to soya-bean milk surface aggregate and forms bean curd stick hymeniderm;
I, skinning: when soya-bean milk surface forms epithelium in container, film is uncovered, hangs over the bean curd stick that bamboo pole dries;
J, oven dry: bean curd stick is placed on bamboo drawer, toasts under 45 ~ 65 DEG C of conditions, absolutely dry to bean curd stick, then cool;
K, packaging: the bean curd stick finished product cooled is put into food bag packaging seal, the bean curd stick of fatty liver must be prevented.
4. the preparation method of the bean curd stick of prevention fatty liver according to claim 3, is characterized in that, step 5, in step (b) be that washing soybean is clean, be placed in 65 DEG C of warm water and soak 1.2 hours, make soybean water absorption rate reach 100%.
5. the preparation method of the bean curd stick of prevention fatty liver according to claim 3, it is characterized in that, step 5, in step (c) be by soya bean: the mass ratio=1:5 of water, add water in the soya bean soaked, add step 4, described batch mixing after defibrination, regrind into fineness and reach 100 object slurries, then be diluted with water, slurry: the mass ratio=1:4 of water, the soya-bean milk of filter and remove residue.
6. the preparation method of the bean curd stick of prevention fatty liver according to claim 3, is characterized in that, step 5, in step (d) warm-up time be 4 minutes.
7. the preparation method of the bean curd stick of prevention fatty liver according to claim 3, is characterized in that, step 5, in step (e) measure concentration with refractometer, ensure that solid content is 60% in soya-bean milk.
8. the preparation method of the bean curd stick of prevention fatty liver according to claim 3, is characterized in that, step 5, in step (f) film-forming temperature be 90 DEG C.
9. the preparation method of the bean curd stick of prevention fatty liver according to claim 3, is characterized in that, step 5, in step (g) acid-base value be pH value=7.5.
10. the preparation method of the bean curd stick of prevention fatty liver according to claim 3, is characterized in that, step 5, in step (j) toast under 55 DEG C of conditions.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510948356.2A CN105558085A (en) | 2015-12-17 | 2015-12-17 | Dried beancurd stick capable of preventing fatty liver and preparation method of dried beancurd stick |
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| CN201510948356.2A CN105558085A (en) | 2015-12-17 | 2015-12-17 | Dried beancurd stick capable of preventing fatty liver and preparation method of dried beancurd stick |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720413A (en) * | 2016-11-18 | 2017-05-31 | 覃金晖 | A kind of lotus bean curd stick of low sugar step-down |
| CN107873858A (en) * | 2017-11-24 | 2018-04-06 | 桂林满梓玉农业开发有限公司 | A kind of bean curd stick and its preparation technology |
| CN108077445A (en) * | 2017-12-13 | 2018-05-29 | 深圳市俞良科技有限公司 | A kind of nutrition beauty treatment bean curd stick and preparation method thereof |
| CN108094562A (en) * | 2017-12-13 | 2018-06-01 | 深圳市俞良科技有限公司 | A kind of bean curd stick dumpling and preparation method thereof |
-
2015
- 2015-12-17 CN CN201510948356.2A patent/CN105558085A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720413A (en) * | 2016-11-18 | 2017-05-31 | 覃金晖 | A kind of lotus bean curd stick of low sugar step-down |
| CN107873858A (en) * | 2017-11-24 | 2018-04-06 | 桂林满梓玉农业开发有限公司 | A kind of bean curd stick and its preparation technology |
| CN108077445A (en) * | 2017-12-13 | 2018-05-29 | 深圳市俞良科技有限公司 | A kind of nutrition beauty treatment bean curd stick and preparation method thereof |
| CN108094562A (en) * | 2017-12-13 | 2018-06-01 | 深圳市俞良科技有限公司 | A kind of bean curd stick dumpling and preparation method thereof |
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Inventor after: Zhang Yanzhi Inventor after: Lv Yanan Inventor before: Zhang Yanzhi |
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| CB03 | Change of inventor or designer information | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20170930 Address after: 450000 West 1-5 west of Ruida Road No. 5, Zhengzhou hi tech Industrial Development Zone, Henan, 11 Applicant after: ZHENGZHOU ZHENGXIAN PHARMACEUTICAL TECHNOLOGY CO., LTD. Address before: Bamboo hi tech Industrial Development Zone, Henan province Zhengzhou City 450000 Street No. 6 Building 2 unit 3 floor No. 10 East 2 Applicant before: ZHENGZHOU LIDIYA PHARMACEUTICAL TECHNOLOGY CO., LTD. |
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Application publication date: 20160511 |
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