CN105901162A - Pumpkin flower-winter bamboo shoot high-dietary-fiber dried bean curd and preparation method thereof - Google Patents
Pumpkin flower-winter bamboo shoot high-dietary-fiber dried bean curd and preparation method thereof Download PDFInfo
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- CN105901162A CN105901162A CN201610308317.0A CN201610308317A CN105901162A CN 105901162 A CN105901162 A CN 105901162A CN 201610308317 A CN201610308317 A CN 201610308317A CN 105901162 A CN105901162 A CN 105901162A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 41
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 24
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 24
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 24
- 239000011425 bamboo Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000000832 Ayote Nutrition 0.000 title abstract 5
- 235000009854 Cucurbita moschata Nutrition 0.000 title abstract 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title abstract 5
- 244000082204 Phyllostachys viridis Species 0.000 title abstract 5
- 235000015136 pumpkin Nutrition 0.000 title abstract 5
- 239000000835 fiber Substances 0.000 title abstract 3
- 240000001980 Cucurbita pepo Species 0.000 title 1
- 239000008267 milk Substances 0.000 claims abstract description 34
- 210000004080 milk Anatomy 0.000 claims abstract description 34
- 235000013336 milk Nutrition 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 20
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 14
- 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
- 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
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
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- 241000109365 Rosa arkansana Species 0.000 claims abstract description 7
- 235000005066 Rosa arkansana Nutrition 0.000 claims abstract description 7
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000008101 lactose Substances 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 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
- 241001330002 Bambuseae Species 0.000 claims description 19
- 241000628997 Flos Species 0.000 claims description 19
- 210000000582 semen Anatomy 0.000 claims description 18
- 150000002333 glycines Chemical class 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 9
- 241001116389 Aloe Species 0.000 claims description 6
- 210000004556 brain Anatomy 0.000 claims description 6
- 230000001413 cellular effect Effects 0.000 claims description 6
- 239000008176 lyophilized powder Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002674 ointment 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
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 abstract description 7
- 244000068988 Glycine max Species 0.000 abstract description 7
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 239000000701 coagulant Substances 0.000 abstract description 3
- 230000006378 damage Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000004537 pulping Methods 0.000 abstract description 2
- 240000004244 Cucurbita moschata Species 0.000 abstract 4
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 2
- 244000144927 Aloe barbadensis Species 0.000 abstract 1
- 235000002961 Aloe barbadensis Nutrition 0.000 abstract 1
- 235000008326 Trichosanthes anguina Nutrition 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 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
- 235000013305 food Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 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
- 235000016709 nutrition 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
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- 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
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- 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 pumpkin flower-winter bamboo shoot high-dietary-fiber dried bean curd. The dried bean curd is prepared from the following raw materials in parts by weight: 220-230 parts of soy beans, 4-6 parts of pumpkin flowers, 2.8-3.6 parts of winter bamboo shoots, 8-10 parts of ginger juice, 4.6-5.4 parts of aloe vera gel, 6-7 parts of wall-broken wild rose pollen, 15-18 parts of rice vinegar, 2.2-2.6 parts of snakegourd fruit seeds, 10-12 parts of kelp, a proper amount of lactose, a proper volume of citric acid and a proper amount of lactic acid bacteria. According to the pumpkin flower-winter bamboo shoot high-dietary-fiber dried bean curd, through steaming soaked soy beans, then, carrying out puffing and then carrying out pulping, a beany flavor can be removed, the water absorption can be increased, the pulp yielding rate of the soy beans is increased, and the yield is increased; through carrying out coagulation by using a coagulant obtained through fermenting soybean milk, the harm caused by adding other chemical coagulants can be avoided, the quality of the dried bean curd can be improved, and the nutritive value of the dried bean curd is increased. The pumpkin flowers, the winter bamboo shoots, the kelp and the like, which are added during preparation, contain rich dietary fibers, so that body absorption and intestinal tract protection can be promoted.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Flos Cucurbitae winter bamboo shoot high dietary-fiber 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 Flos Cucurbitae winter bamboo shoot high dietary-fiber dried tofu and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Flos Cucurbitae winter bamboo shoot high dietary-fiber dried tofu, is made up of the raw material of following weight portion: Semen Glycines 220-230, Flos Cucurbitae 4-6, winter bamboo shoot 2.8-3.6, Rhizoma Zingiberis Recens juice 8-10, aloe ointment 4.6-5.4, breaking cellular wall wild rose pollen 6-7, rice vinegar 15-18, Fructus Trichosanthis seed 2.2-2.6, Thallus Laminariae (Thallus Eckloniae) 10-12, lactose is appropriate, citric acid is appropriate, lactic acid bacteria is appropriate.
The preparation method of described a kind of Flos Cucurbitae winter bamboo shoot high dietary-fiber 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) wear into slurry after Flos Cucurbitae, winter bamboo shoot, Fructus Trichosanthis seed, Thallus Laminariae (Thallus Eckloniae) being cleaned, then add sealing and fermenting 30-40h, the most again Steam by water bath 30-40min after Rhizoma Zingiberis Recens juice, aloe ointment, rice vinegar mix homogeneously, take out lyophilizing after cooling, obtain lyophilized 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 lyophilized powder, breaking cellular wall wild rose pollen 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 Flos Cucurbitae winter bamboo shoot high dietary-fiber 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.In manufacturing process, the Flos Cucurbitae of addition, winter bamboo shoot, Thallus Laminariae (Thallus Eckloniae) etc. are containing abundant dietary fiber, can promote absorption of human body, protect intestinal.
Detailed description of the invention
A kind of Flos Cucurbitae winter bamboo shoot high dietary-fiber dried tofu, is made up of the raw material of following weight portion (kg): Semen Glycines 220, Flos Cucurbitae 4, winter bamboo shoot 2.8, Rhizoma Zingiberis Recens juice 8, aloe ointment 4.6, breaking cellular wall wild rose pollen 6, rice vinegar 15, Fructus Trichosanthis seed 2.2, Thallus Laminariae (Thallus Eckloniae) 10, lactose is appropriate, citric acid is appropriate, lactic acid bacteria is appropriate.
The preparation method of described a kind of Flos Cucurbitae winter bamboo shoot high dietary-fiber 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) wear into slurry after Flos Cucurbitae, winter bamboo shoot, Fructus Trichosanthis seed, Thallus Laminariae (Thallus Eckloniae) being cleaned, then add sealing and fermenting 30h, the most again Steam by water bath 30min after Rhizoma Zingiberis Recens juice, aloe ointment, rice vinegar mix homogeneously, take out lyophilizing after cooling, obtain lyophilized 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 lyophilized powder, breaking cellular wall wild rose pollen 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 Flos Cucurbitae winter bamboo shoot high dietary-fiber dried tofu.
Claims (2)
1. a Flos Cucurbitae winter bamboo shoot high dietary-fiber dried tofu, it is characterized in that, be made up of the raw material of following weight portion: Semen Glycines 220-230, Flos Cucurbitae 4-6, winter bamboo shoot 2.8-3.6, Rhizoma Zingiberis Recens juice 8-10, aloe ointment 4.6-5.4, breaking cellular wall wild rose pollen 6-7, rice vinegar 15-18, Fructus Trichosanthis seed 2.2-2.6, Thallus Laminariae (Thallus Eckloniae) 10-12, lactose is appropriate, citric acid is appropriate, lactic acid bacteria is appropriate.
The preparation method of a kind of Flos Cucurbitae winter bamboo shoot high dietary-fiber 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) wear into slurry after Flos Cucurbitae, winter bamboo shoot, Fructus Trichosanthis seed, Thallus Laminariae (Thallus Eckloniae) being cleaned, then add sealing and fermenting 30-40h, the most again Steam by water bath 30-40min after Rhizoma Zingiberis Recens juice, aloe ointment, rice vinegar mix homogeneously, take out lyophilizing after cooling, obtain lyophilized 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 lyophilized powder, breaking cellular wall wild rose pollen 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 Flos Cucurbitae winter bamboo shoot high dietary-fiber dried tofu.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107439695A (en) * | 2017-08-02 | 2017-12-08 | 合肥市凤落河豆制食品有限公司 | A kind of flavor dried bean curd preparation method |
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| CN104472719A (en) * | 2014-12-10 | 2015-04-01 | 马鞍山市采石矶食品有限公司 | Dried meat floss crispy dried bean curd and processing method thereof |
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2016
- 2016-05-11 CN CN201610308317.0A patent/CN105901162A/en active Pending
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| CN104472719A (en) * | 2014-12-10 | 2015-04-01 | 马鞍山市采石矶食品有限公司 | Dried meat floss crispy dried bean curd and processing method thereof |
| CN104585346A (en) * | 2015-01-09 | 2015-05-06 | 马鞍山市黄池食品（集团）有限公司 | Black sesame shredded chicken sauced bean curd and preparation method thereof |
| CN105494674A (en) * | 2015-12-16 | 2016-04-20 | 青岛畅隆电力设备有限公司 | Ready-to-eat dried bean curds with chopped hot pepper and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107439695A (en) * | 2017-08-02 | 2017-12-08 | 合肥市凤落河豆制食品有限公司 | A kind of flavor dried bean curd preparation method |
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Application publication date: 20160831 |