CN105875864A - Health tremella and semen cassiae dried bean curd and preparation method thereof - Google Patents
Health tremella and semen cassiae dried bean curd and preparation method thereof Download PDFInfo
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- CN105875864A CN105875864A CN201610342520.XA CN201610342520A CN105875864A CN 105875864 A CN105875864 A CN 105875864A CN 201610342520 A CN201610342520 A CN 201610342520A CN 105875864 A CN105875864 A CN 105875864A
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- powder
- tremella
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- semen cassiae
- bean milk
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- 210000000582 semen Anatomy 0.000 title claims abstract description 42
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 41
- 241001506047 Tremella Species 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 35
- 239000008267 milk Substances 0.000 claims abstract description 35
- 210000004080 milk Anatomy 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 10
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 7
- 239000008101 lactose Substances 0.000 claims abstract description 7
- 229920001592 potato starch Polymers 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 34
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 34
- 150000002333 glycines Chemical class 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 9
- 230000000050 nutritive effect Effects 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 6
- 210000004556 brain Anatomy 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 abstract description 7
- 235000010469 Glycine max Nutrition 0.000 abstract description 7
- 239000000701 coagulant Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 241001113925 Buddleja Species 0.000 abstract 1
- 240000000249 Morus alba Species 0.000 abstract 1
- 235000008708 Morus alba Nutrition 0.000 abstract 1
- 244000046146 Pueraria lobata Species 0.000 abstract 1
- 235000010575 Pueraria lobata Nutrition 0.000 abstract 1
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 241001131796 Botaurus stellaris Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 101000937129 Drosophila melanogaster Cadherin-related tumor suppressor Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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 OR TREATMENT 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a health tremella and semen cassiae dried bean curd. The health tremella and semen cassiae dried bean curd is prepared from the following raw materials in parts by weight: 200-210 parts of soybeans, 7-8 parts of tremella, 2-4 parts of coffee powder, 35-39 parts of black mulberry fruits, 3.5-3.8 parts of semen cassiae powder, 8-10 parts of fish sauce, 10-12 parts of sweet potato starch, 5-7 parts of kudzu vine root powder, 3-4 parts of butterflybush flower powder, proper amount of lactose, proper amount of citric acid and proper amount of lactic acid bacteria. The soaked soybeans are steamed, puffed and ground, so that the beany flavor can be removed, the water absorption rate can be increased, the soybean milk yield is increased and the yield is improved; the soybean milk is fermented to obtain a coagulating agent for coagulating, so that dangers caused by the fact that other chemical coagulating agents are added can be avoided, the quality of the dried bean curd can be improved and the nutritional value is increased. In a production process, the tremella and the semen cassiae are added, so that the dried bean curd has certain health effect and the diet pursuit of people are met.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Tremella semen cassiae health-care dried tofu and preparation method thereof.
Background technology
Bean curd is invented in China, is increasingly becoming one of favorite bean product of south east asia resident.Bean curd is that Semen sojae atricolor is also contained water, carbohydrate and other component by flooding, the protein gel solidified with acid or salt.Its course of processing is broadly divided into two steps: the first step is by soybeans soaking, defibrination, mashing off, screenings isolated bean milk；Second step is to be boiled by bean milk and add coagulator so that it is solidification forms soybean curd, through suitably pressurizeing and discharging part Free water, i.e. obtains the bean curd (soy protein gel) with definite shape, hardness, elasticity and retentiveness.Bean curd is different due to its processing method, and product type is numerous.China is modal Glycine max (L.) Merr., bei-tofu, inner ester bean curd, processed bean curd, color bean curd, bittern tofu, tender bean curd etc..According to its processing characteristic, texture characteristic and water content, commercially available bean curd can be divided into again: hard bean curd, dried bean curd, soft bean curd and inner ester bean curd.
Dried tofu refers to that bean curd makes bean-curd product through dewatering process, is most representative bean-curd product on domestic market.Dried bean curd have the laudatory title of Vegetable meat, containing the nutrient substance of the needed by human such as rich in protein fat carbohydrate and calcium ferrophosphorus, has the advantage such as easily digested balanced in nutrition, all-ages.Owing to the dried tofu on market compares the most traditional in manufacturing process, it is all by defibrination direct after soybeans soaking, boils, add coagulator the most again and solidify, obtain through squeezing, the beany flavor of the dried tofu so obtained is bigger, and the residual of coagulator also can produce certain injury to people.Accordingly, it would be desirable to research and develop a kind of new technique to solve the problems referred to above.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Tremella semen cassiae health-care dried tofu and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Tremella semen cassiae health-care dried tofu, is made up of the raw material of following weight portion: Semen Glycines 200-210, Tremella 7-8, coffee powder 2-4, black Fructus Mori 35-39, Semen Cassiae powder 3.5-3.8, fish juice 8-10, sweet potato starch 10-12, powder of Radix Puerariae 5-7, Flos Buddlejae powder 3-4, lactose is appropriate, citric acid is appropriate, lactic acid bacteria is appropriate.
The preparation method of described a kind of Tremella semen cassiae health-care dried tofu, comprises the following steps:
(1) add after Semen Glycines being cleaned in the warm water of 23-25 DEG C and soak 6-8h, then the Semen Glycines soaked is placed on water proof in water-bath to cook, it is dried Semen Glycines after cooling after being 35-40% to water content to be sent into by Semen sojae atricolor in bulking machine again and carries out expanding treatment, carry out defibrination with sending into together after the warm water soaking 2-3h of 7-8 times 23-25 DEG C in fiberizer the most again, after filtration, obtain bean milk；
(2) wearing into slurry by after Tremella steep raising together with black Fructus Mori, put in water-bath and cook after then adding sweet potato starch, powder of Radix Puerariae mix homogeneously, dry after cooling, pulverizing obtains nutritive powder；
(3) appropriate lactobacillus inoculum is taken in the 15mL milk of sterilizing, 20-24h is activated at 35-37 DEG C, then take 1mL and inoculate in 15ml milk, activation 20-24h is continued at 35-37 DEG C, then the activated spawn obtained is accessed in the 100ml bean milk of sterilizing, under conditions of 35-37 DEG C, cultivate 24-28h, obtain lactic acid bacteria culture solution；
(4) bean milk that step (1) obtains is weighed the 15-20% of its weight portion, the supernatant is taken after centrifugal treating, the emulsion of lower floor is re-poured in remaining bean milk, then using citric acid to ferment the lactic acid bacteria culture solution that the pH regulator of the supernatant is the lactose and 6-7% that add its weight portion 1.5-2% after 5.5-6 to pH value of solution under conditions of temperature is 35-37 DEG C is 3.5-3.8, obtains bean milk coagulator；
(5) post-heating of remaining bean milk being mixed homogeneously with nutritive powder, coffee powder, Semen Cassiae powder, fish juice, Flos Buddlejae powder boil 15-20min after fast cooling to less than 10 DEG C, carry out heated and boiled 15-20min the most again, bean milk coagulator is added while the pH stirred to mixture is 5.0-5.2 when bean milk temperature naturally cools to about 80 DEG C, drainage after insulation 10-15min, obtains gel bean brain；
(6) being put into by gel bean brain and squeeze 40-50min in compacting tool set under pressure 3-5MPa, period keeps temperature 65-75 DEG C, treats to ooze out without moisture, obtain described Tremella semen cassiae health-care dried tofu.
The invention have the advantage that the present invention passes through the Semen Glycines expanded defibrination again after cooking that will soak, be possible not only to remove beany flavor, and water absorption rate can be increased, increase the pulping rate of Semen sojae atricolor, improve yield；It is possible not only to avoid adding the harm that other chemical coagulant produce by using bean milk itself to carry out fermenting to obtain coagulator to carry out solidifying, but also the quality of dried tofu can be improved, increase its nutritive value.The Tremella, the Semen Cassiae that add in manufacturing process make dried tofu have certain health-care effect, and the diet meeting people is pursued.
Detailed description of the invention
A kind of Tremella semen cassiae health-care dried tofu, is made up of the raw material of following weight portion (kg): Semen Glycines 200, Tremella 7, coffee powder 2, black Fructus Mori 35, Semen Cassiae powder 3.5, fish juice 8, sweet potato starch 10, powder of Radix Puerariae 5, Flos Buddlejae powder 3, lactose is appropriate, citric acid is appropriate, lactic acid bacteria is appropriate.
The preparation method of described a kind of Tremella semen cassiae health-care dried tofu, comprises the following steps:
(1) add after Semen Glycines being cleaned in the warm water of 23 DEG C and soak 6h, then the Semen Glycines soaked is placed on water proof in water-bath to cook, being dried by Semen Glycines after cooling to water content is to send into Semen sojae atricolor in bulking machine after 35% to carry out expanding treatment again, fiberizer carries out defibrination with sending into together after the warm water soaking 2h of 7 times 23 DEG C the most again, after filtration, obtain bean milk；
(2) wearing into slurry by after Tremella steep raising together with black Fructus Mori, put in water-bath and cook after then adding sweet potato starch, powder of Radix Puerariae mix homogeneously, dry after cooling, pulverizing obtains nutritive powder；
(3) appropriate lactobacillus inoculum is taken in the 15mL milk of sterilizing, 20h is activated at 35 DEG C, then take 1mL and inoculate in 15ml milk, activation 20h is continued at 35 DEG C, then the activated spawn obtained is accessed in the 100ml bean milk of sterilizing, under conditions of 35 DEG C, cultivate 24h, obtain lactic acid bacteria culture solution；
(4) bean milk that step (1) obtains is weighed the 15% of its weight portion, the supernatant is taken after centrifugal treating, the emulsion of lower floor is re-poured in remaining bean milk, then using citric acid is that add the lactose of its weight portion 1.5% and the lactic acid bacteria culture solution of 6% to ferment to pH value of solution under conditions of temperature is 35 DEG C after 5.5 be 3.5 by the pH regulator of the supernatant, obtains bean milk coagulator；
(5) post-heating of remaining bean milk being mixed homogeneously with nutritive powder, coffee powder, Semen Cassiae powder, fish juice, Flos Buddlejae powder boil 15min after fast cooling to less than 10 DEG C, carry out heated and boiled 15min the most again, bean milk coagulator is added while the pH stirred to mixture is 5.0 when bean milk temperature naturally cools to about 80 DEG C, drainage after insulation 10min, obtains gel bean brain；
(6) being put into by gel bean brain and squeeze 40min in compacting tool set under pressure 3MPa, period keeps temperature 65 DEG C, treats to ooze out without moisture, obtain described Tremella semen cassiae health-care dried tofu.
Claims (2)
1. a Tremella semen cassiae health-care dried tofu, it is characterized in that, be made up of the raw material of following weight portion: Semen Glycines 200-210, Tremella 7-8, coffee powder 2-4, black Fructus Mori 35-39, Semen Cassiae powder 3.5-3.8, fish juice 8-10, sweet potato starch 10-12, powder of Radix Puerariae 5-7, Flos Buddlejae powder 3-4, lactose is appropriate, citric acid is appropriate, lactic acid bacteria is appropriate.
The preparation method of a kind of Tremella semen cassiae health-care dried tofu the most according to claim 1, it is characterised in that comprise the following steps:
(1) add after Semen Glycines being cleaned in the warm water of 23-25 DEG C and soak 6-8h, then the Semen Glycines soaked is placed on water proof in water-bath to cook, it is dried Semen Glycines after cooling after being 35-40% to water content to be sent into by Semen sojae atricolor in bulking machine again and carries out expanding treatment, carry out defibrination with sending into together after the warm water soaking 2-3h of 7-8 times 23-25 DEG C in fiberizer the most again, after filtration, obtain bean milk；
(2) wearing into slurry by after Tremella steep raising together with black Fructus Mori, put in water-bath and cook after then adding sweet potato starch, powder of Radix Puerariae mix homogeneously, dry after cooling, pulverizing obtains nutritive powder；
(3) appropriate lactobacillus inoculum is taken in the 15mL milk of sterilizing, 20-24h is activated at 35-37 DEG C, then take 1mL and inoculate in 15ml milk, activation 20-24h is continued at 35-37 DEG C, then the activated spawn obtained is accessed in the 100ml bean milk of sterilizing, under conditions of 35-37 DEG C, cultivate 24-28h, obtain lactic acid bacteria culture solution；
(4) bean milk that step (1) obtains is weighed the 15-20% of its weight portion, the supernatant is taken after centrifugal treating, the emulsion of lower floor is re-poured in remaining bean milk, then using citric acid to ferment the lactic acid bacteria culture solution that the pH regulator of the supernatant is the lactose and 6-7% that add its weight portion 1.5-2% after 5.5-6 to pH value of solution under conditions of temperature is 35-37 DEG C is 3.5-3.8, obtains bean milk coagulator；
(5) post-heating of remaining bean milk being mixed homogeneously with nutritive powder, coffee powder, Semen Cassiae powder, fish juice, Flos Buddlejae powder boil 15-20min after fast cooling to less than 10 DEG C, carry out heated and boiled 15-20min the most again, bean milk coagulator is added while the pH stirred to mixture is 5.0-5.2 when bean milk temperature naturally cools to about 80 DEG C, drainage after insulation 10-15min, obtains gel bean brain；
(6) being put into by gel bean brain and squeeze 40-50min in compacting tool set under pressure 3-5MPa, period keeps temperature 65-75 DEG C, treats to ooze out without moisture, obtain described Tremella semen cassiae health-care dried tofu.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610342520.XA CN105875864A (en) | 2016-05-23 | 2016-05-23 | Health tremella and semen cassiae dried bean curd and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610342520.XA CN105875864A (en) | 2016-05-23 | 2016-05-23 | Health tremella and semen cassiae dried bean curd and preparation method thereof |
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| CN105875864A true CN105875864A (en) | 2016-08-24 |
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| CN201610342520.XA Pending CN105875864A (en) | 2016-05-23 | 2016-05-23 | Health tremella and semen cassiae dried bean curd and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212103A (en) * | 2017-06-28 | 2017-09-29 | 合肥市凤落河豆制食品有限公司 | A kind of fragrant dried beancurd with spiced sauce of instant selenium-rich |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444898A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Dried bean curd with seafood flavor and preparation method thereof |
| CN103444886A (en) * | 2013-07-29 | 2013-12-18 | 马鞍山市黄池食品（集团）有限公司 | Papaya and shrimp dried bean curd and preparation method thereof |
-
2016
- 2016-05-23 CN CN201610342520.XA patent/CN105875864A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444886A (en) * | 2013-07-29 | 2013-12-18 | 马鞍山市黄池食品（集团）有限公司 | Papaya and shrimp dried bean curd and preparation method thereof |
| CN103444898A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Dried bean curd with seafood flavor and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 吕 博等: "双菌发酵黄浆水制备豆腐凝固剂培养条件优化", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212103A (en) * | 2017-06-28 | 2017-09-29 | 合肥市凤落河豆制食品有限公司 | A kind of fragrant dried beancurd with spiced sauce of instant selenium-rich |
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Application publication date: 20160824 |
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