CN105994675A - Preparation method of flavored nostoc sphaeroides bean curds - Google Patents

Abstract

The invention relates to a preparation method of flavored nostoc sphaeroides bean curds. According to the flavored nostoc sphaeroides bean curds disclosed by the invention, nostoc sphaeroides and soybeans are used as main raw materials, and the flavored nostoc sphaeroides bean curds are prepared through the steps of pretreating the nostoc sphaeroides, performing centrifugation, performing crushing, pretreating the soybeans, performing mixing, cooking pulp, performing pulp solidification, performing shaping and the like. According to the method disclosed by the invention, juice residue separation is performed on the nostoc sphaeroides, and the soybeans are soaked in nostoc sphaeroides juice instead of water, so that the soybeans can absorb nutrient substances of the nostoc sphaeroides; the nostoc sphaeroides residues are added to soybean milk, so that the utilization rate of the nostoc sphaeroides is further increased, the flavor and the mouth feel of the nostoc sphaeroides bean curds are improved, and the nostoc sphaeroides bean curds have the health-care effects of clearing heat, promoting convergence, benefiting qi, improving eyesight, resolving heat, eliminating fatigue, resisting ageing, resisting oxidation, resisting cancer and the like.

Description

The preparation method of local flavor Nostoc bean curd

Technical field

The present invention relates to the preparation method of a kind of bean curd, be specifically related to the preparation method of a kind of local flavor Nostoc bean curd.

Background technology

Nostoc, is commonly called as water Auricularia, has another name called Azotica, introduces according to " whole nation Chinese herbal medicine compilation ", and " cold in nature, lightly seasoned, can disappear Nostoc heat, convergence, QI invigorating, improving eyesight, cures mainly nyctalopia, proctoptosis；External can control burn, scald and cosmetology etc.." modern medicine confirmation; Nostoc is contained within aminoacid in 15, eight kinds of aminoacid Nostoc of needed by human body account for seven kinds; dry total protein is up to 52～56%; vitamin B1, B2 are higher than general Homonemeae; containing mineral 15 kinds: i.e. phosphorus, sulfur, calcium, potassium, ferrum, strontium, yttrium, lead, silicon, magnesium, barium, germanium, zinc, copper, manganese, also algae starch and other saccharide.There is phlegm-fire to treat, antipyretic disappear tired, and take the effect prolonged life for a long time.

Bean curd is one of food of liking in people's daily life, add different food materials and can be processed into differently flavoured bean curd, in order to enrich the kind of tofu product, meeting the ever-increasing appetite of people to require and health care consciousness, using Nostoc is that the local flavor Nostoc bean curd that part material makes has good realistic meaning.

Summary of the invention

It is an object of the invention to provide the preparation method of a kind of local flavor Nostoc bean curd, the method can improve nutritive value and the economic worth of bean curd, enrich the kind of tofu product, improve the utilization rate of Nostoc, make Nostoc bean curd have heat clearing away convergence, QI invigorating improving eyesight, aging resistance, antioxidation and the health-care effect such as anticancer.

The present invention solves its technical problem and is adopted the technical scheme that:

The preparation method of a kind of local flavor Nostoc bean curd, it is characterised in that employing following steps:

A. Nostoc pretreatment: choose fresh Nostoc, Radix Dauci Sativae, Fractus Eriobotryae, calophyllum inophyllum, hang melon; with carrying out pelletizing after clean water; take the Nostoc grain of 10kg, the Radix Dauci Sativae grain of 2kg, the Folium Eriobotryae fruit grain of 2kg, the Caulis et folium euphorbiae milii fruit grain of 2kg, 2kg hang melon grain mix homogeneously; prepare mixing raw material; mixing raw material is carried out steam beating; the temperature that completes is 125 DEG C; fixation time is 5s; the heat radiation of spreading for cooling immediately after completing; the concentration adding 10kg in mixing raw material after completing is that 20% Fructus Fragariae Ananssae juice solution is pulled an oar, and prepares Nostoc serosity；

B. centrifugation: being placed in centrifugal pump by Nostoc serosity and carry out juice slag separation, centrifugal pump filter screen is set to 160 mesh, it is thus achieved that Nostoc juice and Nostoc slag, standby；

C. pulverize: Nostoc slag is carried out ultra-fine grinding, cross 240 eye mesh screen screenings, prepare Nostoc powder；

D. Soybean Pretreatment: Semen Glycines goes the removal of impurity put in Nostoc juice after cleaning, and Nostoc juice keeps flooding Semen sojae atricolor charge level 15cm, when Semen sojae atricolor volumetric expansion is to 2.5 times of original submission, carries out Semen sojae atricolor technique routinely defibrination and screenings separates, make bean milk；

E. mixing: take bean milk 10kg, add the Nostoc juice of 3.8kg, the water chestnut juice of 2kg, the Nostoc powder of 1.8kg, the nipa palm juice of 1kg, the orange juice of 1kg, the Suli pear juice of 1kg, the Semen Nelumbinis juice of 1kg, stir in bean milk, prepares mixing bean milk；

F. mashing off: the mixing heating soybean milk mixed is boiled 30min；

G. slurry is put: the Gypsum Fibrosum liquid that concentration is 10% adding 0.5kg in the 10kg mixing bean milk powder after mashing off carries out a slurry, after some slurry, stands 35min, forms soybean curd；

H. molding: operated by soybean curd bean-curd production technology routinely, makes finished product local flavor Nostoc bean curd.

Beneficial effect: Nostoc is carried out juice slag separation by this method, Nostoc juice replaces water soaking Semen Glycines, Semen Glycines can be made to absorb the nutrient substance of Nostoc, Nostoc slag is joined in bean milk, further increase the utilization rate of Nostoc, improve local flavor and the mouthfeel of Nostoc bean curd, make Nostoc bean curd have heat clearing away convergence, QI invigorating improving eyesight, antipyretic tired, aging resistance, antioxidation and the health-care effect such as anticancer of disappearing.

Detailed description of the invention

Embodiment one:

A kind of preparation method of local flavor Nostoc bean curd, it is characterised in that: described preparation method employing following steps:

A. Nostoc pretreatment: choose fresh Nostoc, with carrying out steam beating after clean water, the temperature that completes is 130 DEG C, fixation time is 4s, the heat radiation of spreading for cooling immediately after completing, the concentration adding 5kg in Nostoc after 10kg completes is that 10% vitamin c solution is pulled an oar, and prepares Nostoc serosity；

B. centrifugation: being placed in centrifugal pump by Nostoc serosity and carry out juice slag separation, centrifugal pump filter screen is set to 180 mesh, it is thus achieved that Nostoc juice and Nostoc slag, standby；

C. pulverize: Nostoc slag is carried out ultra-fine grinding, cross 200 eye mesh screen screenings, prepare Nostoc powder；

D. Soybean Pretreatment: Semen Glycines goes the removal of impurity put in Nostoc juice after cleaning, and Nostoc juice keeps flooding Semen sojae atricolor charge level 18cm, carries out Semen sojae atricolor technique routinely defibrination and screenings separates, make bean milk after soaking 80min；

E. mixing: take bean milk 10kg, add the Nostoc powder of the Nostoc juice of 2kg, 1kg, stir in bean milk, prepares mixing bean milk；

F. mashing off: the mixing heating soybean milk mixed is boiled 10min；

G. slurry is put: the Gypsum Fibrosum liquid that concentration is 8% adding 0.35kg in the 10kg mixing bean milk powder after mashing off carries out a slurry, after some slurry, stands 25min, forms soybean curd；

H. molding: operated by soybean curd bean-curd production technology routinely, makes finished product local flavor Nostoc bean curd.

Embodiment two:

A kind of preparation method of local flavor Nostoc bean curd, it is characterised in that: described preparation method employing following steps:

A. Nostoc pretreatment: choose fresh Nostoc, Radix Changii, Herba Portulacae; with carrying out pelletizing after clean water; take the Herba Portulacae grain mix homogeneously of the Nostoc grain of 10kg, the Radix Changii grain of 3kg, 2kg; preparing mixing raw material, mixing raw material is carried out steam beating, the temperature that completes is 140 DEG C; fixation time is 3s; the heat radiation of spreading for cooling immediately after completing, the concentration adding 5.5kg in the mixing raw material after completing is that 9% ascorbic acid potassium solution is pulled an oar, and prepares Nostoc serosity；

B. centrifugation: being placed in centrifugal pump by Nostoc serosity and carry out juice slag separation, centrifugal pump filter screen is set to 190 mesh, it is thus achieved that Nostoc juice and Nostoc slag, standby；

C. pulverize: Nostoc slag is carried out ultra-fine grinding, cross 220 eye mesh screen screenings, prepare Nostoc powder；

D. Soybean Pretreatment: Semen Glycines goes the removal of impurity put in Nostoc juice after cleaning, and Nostoc juice keeps flooding Semen sojae atricolor charge level 22cm, carries out Semen sojae atricolor technique routinely defibrination and screenings separates, make bean milk after soaking 60min；

E. mixing: take bean milk 10kg, add the Nostoc juice of 2.8kg, the Sucus Chaenomelis of 2kg, the Nostoc powder of 1.1kg, the polygonatum odoratum juice of 1kg, the gingko juice of 0.5kg, stir in bean milk, prepares mixing bean milk；

F. mashing off: the mixing heating soybean milk mixed is boiled 15min；

G. slurry is put: the Gypsum Fibrosum liquid that concentration is 6% adding 0.38kg in the 10kg mixing bean milk powder after mashing off carries out a slurry, after some slurry, stands 28min, forms soybean curd；

H. molding: operated by soybean curd bean-curd production technology routinely, makes finished product local flavor Nostoc bean curd.

Embodiment three:

A kind of preparation method of local flavor Nostoc bean curd, it is characterised in that: described preparation method employing following steps:

A. Nostoc pretreatment: choose fresh Nostoc, tender Folium Mori, Fructus Fici, Radix Cynanchi Auriculati; with carrying out pelletizing after clean water; take the Nostoc grain of 10kg, the tender Folium Mori grain of 1kg, the Fructus Fici grain of 2kg, the Radix Cynanchi Auriculati grain mix homogeneously of 2kg; prepare mixing raw material; mixing raw material is carried out steam beating; the temperature that completes is 150 DEG C; fixation time is 2s; the heat radiation of spreading for cooling immediately after completing; the concentration adding 6kg in mixing raw material after completing is that 10% Sucus Mali pumilae solution is pulled an oar, and prepares Nostoc serosity；

B. centrifugation: being placed in centrifugal pump by Nostoc serosity and carry out juice slag separation, centrifugal pump filter screen is set to 200 mesh, it is thus achieved that Nostoc juice and Nostoc slag, standby；

C. pulverize: Nostoc slag is carried out ultra-fine grinding, cross 220 eye mesh screen screenings, prepare Nostoc powder；

D. Soybean Pretreatment: Semen Glycines goes the removal of impurity put in Nostoc juice after cleaning, and Nostoc juice keeps flooding Semen sojae atricolor charge level 25cm, when Semen sojae atricolor volumetric expansion is to 2 times of original submission, carries out Semen sojae atricolor technique routinely defibrination and screenings separates, make bean milk；

E. mixing: take bean milk 10kg, add the Nostoc juice of 3.5kg, the Fructus Lycopersici esculenti juice of 2kg, the Nostoc powder of 1.5kg, the Semen Pisi sativi juice of 1kg, the Cerasus humilis Bunge juice of 1kg, the jerusalem artichoke juice of 1kg, stir in bean milk, prepares mixing bean milk；

F. mashing off: the mixing heating soybean milk mixed is boiled 20min；

G. slurry is put: the Gypsum Fibrosum liquid that concentration is 9% adding 0.4kg in the 10kg mixing bean milk powder after mashing off carries out a slurry, after some slurry, stands 30min, forms soybean curd；

H. molding: operated by soybean curd bean-curd production technology routinely, makes finished product local flavor Nostoc bean curd.

Embodiment four:

A kind of preparation method of local flavor Nostoc bean curd, it is characterised in that: described preparation method employing following steps:

A. Nostoc pretreatment: choose fresh Nostoc, with carrying out steam beating after clean water, the temperature that completes is 130-150 DEG C, fixation time is 2-4s, the heat radiation of spreading for cooling immediately after completing, the concentration adding its weight 50-60% in Nostoc after completing is that 8-10% vitamin c solution is pulled an oar, and prepares Nostoc serosity；

B. centrifugation: being placed in centrifugal pump by Nostoc serosity and carry out juice slag separation, centrifugal pump filter screen is set to 180-200 mesh, it is thus achieved that Nostoc juice and Nostoc slag, standby；

C. pulverize: Nostoc slag is carried out ultra-fine grinding, cross the screening of 200-220 eye mesh screen, prepare Nostoc powder；

D. Soybean Pretreatment: Semen Glycines goes the removal of impurity put in Nostoc juice after cleaning, and Nostoc juice keeps flooding Semen sojae atricolor charge level 18-25cm, carries out Semen sojae atricolor technique routinely defibrination and screenings separates, make bean milk after soaking 40-80min；

E. mixing: take bean milk 100 weight portion, add the Nostoc powder of the Nostoc juice of its weight 20-35%, 10-15%, stir in bean milk, prepares mixing bean milk；

F. mashing off: the mixing heating soybean milk mixed is boiled 10-20min；

G. slurry is put: the Gypsum Fibrosum liquid that concentration is 6-8% adding its weight 3.5-4% in the mixing bean milk powder after mashing off carries out a slurry, after some slurry, stands 25-30min, forms soybean curd；

H. molding: operated by soybean curd bean-curd production technology routinely, makes finished product local flavor Nostoc bean curd.

Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.

Claims (1)

1. the preparation method of a local flavor Nostoc bean curd, it is characterised in that employing following steps:

A. Nostoc pretreatment: choose fresh Nostoc, Radix Dauci Sativae, Fractus Eriobotryae, calophyllum inophyllum, hang melon; with carrying out pelletizing after clean water; take the Nostoc grain of 10kg, the Radix Dauci Sativae grain of 2kg, the Folium Eriobotryae fruit grain of 2kg, the Caulis et folium euphorbiae milii fruit grain of 2kg, 2kg hang melon grain mix homogeneously; prepare mixing raw material; mixing raw material is carried out steam beating; the temperature that completes is 125 DEG C; fixation time is 5s; the heat radiation of spreading for cooling immediately after completing; the concentration adding 10kg in mixing raw material after completing is that 20% Fructus Fragariae Ananssae juice solution is pulled an oar, and prepares Nostoc serosity；

B. centrifugation: being placed in centrifugal pump by Nostoc serosity and carry out juice slag separation, centrifugal pump filter screen is set to 160 mesh, it is thus achieved that Nostoc juice and Nostoc slag, standby；

C. pulverize: Nostoc slag is carried out ultra-fine grinding, cross 240 eye mesh screen screenings, prepare Nostoc powder；

D. Soybean Pretreatment: Semen Glycines goes the removal of impurity put in Nostoc juice after cleaning, and Nostoc juice keeps flooding Semen sojae atricolor charge level 15cm, when Semen sojae atricolor volumetric expansion is to 2.5 times of original submission, carries out Semen sojae atricolor technique routinely defibrination and screenings separates, make bean milk；

E. mixing: take bean milk 10kg, add the Nostoc juice of 3.8kg, the water chestnut juice of 2kg, the Nostoc powder of 1.8kg, the nipa palm juice of 1kg, the orange juice of 1kg, the Suli pear juice of 1kg, the Semen Nelumbinis juice of 1kg, stir in bean milk, prepares mixing bean milk；

F. mashing off: the mixing heating soybean milk mixed is boiled 30min；

G. slurry is put: the Gypsum Fibrosum liquid that concentration is 10% adding 0.5kg in the 10kg mixing bean milk powder after mashing off carries out a slurry, after some slurry, stands 35min, forms soybean curd；

H. molding: operated by soybean curd bean-curd production technology routinely, makes finished product local flavor Nostoc bean curd.