CN106106815A - A kind of squid taste Semen Pruni loosening bowel to relieve constipation dried tofu and preparation method thereof - Google Patents
A kind of squid taste Semen Pruni loosening bowel to relieve constipation dried tofu and preparation method thereof Download PDFInfo
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- CN106106815A CN106106815A CN201610643467.7A CN201610643467A CN106106815A CN 106106815 A CN106106815 A CN 106106815A CN 201610643467 A CN201610643467 A CN 201610643467A CN 106106815 A CN106106815 A CN 106106815A
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- semen
- bean milk
- dried
- semen pruni
- dried tofu
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- 210000000582 semen Anatomy 0.000 title claims abstract description 44
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 40
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 23
- 206010010774 Constipation Diseases 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 34
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 34
- 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
- 150000002333 glycines Chemical class 0.000 claims abstract description 15
- 239000000843 powder Substances 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
- 241000218236 Cannabis Species 0.000 claims abstract description 9
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 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
- 235000015278 beef Nutrition 0.000 claims abstract description 7
- 239000008101 lactose Substances 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 210000004556 brain Anatomy 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 210000002966 serum Anatomy 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 238000009835 boiling Methods 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
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000009471 action Effects 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000010411 cooking Methods 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
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000000701 coagulant Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000004537 pulping Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 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
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000009413 insulation Methods 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
- 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
- 150000003839 salts Chemical class 0.000 description 1
- 238000012216 screening Methods 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 kind of squid taste Semen Pruni loosening bowel to relieve constipation dried tofu, be made up of following raw material: Semen Glycines 185 190, dried squids 10 12, Semen Pruni 79, beef loose powder 46, Rhizoma Dioscoreae 45, Fructus Lycii 79, Cortex Cinnamomi 23, Fructus Cannabis 57, xanthan rubber powder 35, lactose is appropriate, citric acid is appropriate, lactic acid bacteria is appropriate.The present invention, by the Semen Glycines expanded defibrination again after cooking that will soak, is possible not only to remove beany flavor, and can increase water absorption rate, 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 squid of interpolation, forcemeat veal etc. add the nutritional labeling of dried tofu so that it is nutrition more equalizes, and the Semen Pruni of addition, Fructus Cannabis etc. also have the health-care effect of loosening bowel to relieve constipation, meets the health care requirement of people.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of squid taste Semen Pruni loosening bowel to relieve constipation dried tofu and system thereof
Preparation Method.
Background technology
Bean curd is invented in China, is increasingly becoming one of favorite bean product of south east asia resident.Bean curd be Semen sojae atricolor by
Flooding, with acid or the protein gel of salt solidification and containing water, carbohydrate and other component.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 boil bean milk and add to coagulate
Gu agent so that it is solidification forms soybean curd, through suitably pressurizeing and discharging part Free water, i.e. obtains having definite shape, hardness, bullet
Property and the bean curd (soy protein gel) of retentiveness.Bean curd is different due to its processing method, and product type is numerous.China is most common
Have 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, matter
Structure 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 system on domestic market
Product.Dried bean curd have the laudatory title of Vegetable meat, containing needed by human such as rich in protein fat carbohydrate and calcium ferrophosphorus
Nutrient substance, has the advantage such as easily digested balanced in nutrition, all-ages.Owing to the dried tofu on market was making
Journey compares the most traditional, be all by defibrination direct after soybeans soaking, boil, add coagulator the most again and solidify, through squeezing
Obtaining, the beany flavor of the dried tofu so obtained is bigger, and the residual of coagulator also can produce certain injury to people.Cause
This, need to research and develop a kind of new technique and 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 squid taste Semen Pruni loosening bowel to relieve constipation dried tofu
And preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of squid taste Semen Pruni loosening bowel to relieve constipation dried tofu, is made up of the raw material of following weight portion: Semen Glycines 185-190, dried squids 10-
12, Semen Pruni 7-9, beef loose powder 4-6, Rhizoma Dioscoreae 4-5, Fructus Lycii 7-9, Cortex Cinnamomi 2-3, Fructus Cannabis 5-7, xanthan rubber powder 3-5, lactose are fitted
Measure, citric acid is appropriate, lactic acid bacteria is appropriate.
The preparation method of described a kind of squid taste Semen Pruni loosening bowel to relieve constipation 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 in water-bath
Water proof cooks, and is dried Semen Glycines after being 35-40% to water content to be sent into by Semen sojae atricolor in bulking machine again carries out expanding treatment after cooling,
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) after dried squids, Semen Pruni, Rhizoma Dioscoreae, Fructus Lycii, Cortex Cinnamomi, Fructus Cannabis mixing, 4-5 times of soak by water 50-60min is added, cooling
After pour into homogenizer carry out high pressure homogenize process, obtain mixed serum；
(3) take appropriate lactobacillus inoculum in the 15mL milk of sterilizing, at 35-37 DEG C, activate 20-24h, then take 1mL
Inoculate in 15ml milk, at 35-37 DEG C, continue activation 20-24h, then the activated spawn obtained is accessed through sterilizing
100ml bean milk in, 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, after centrifugal treating, takes the supernatant, under inciting somebody to action
The emulsion of layer is re-poured in remaining bean milk, and then using citric acid is to add it after 5.5-6 by the pH regulator of the supernatant
The lactose of weight portion 1.5-2% and the lactic acid bacteria culture solution of 6-7% ferment to pH value of solution under conditions of temperature is 35-37 DEG C
3.5-3.8, obtains bean milk coagulator；
(5) post-heating of being mixed homogeneously with mixed serum, beef loose powder, xanthan rubber powder by remaining bean milk is fast after boiling 15-20min
Speed is cooled to less than 10 DEG C, carries out heated and boiled 15-20min the most again, treats that bean milk temperature naturally cools to about 80 DEG C Shi Yi
It is 5.0-5.2 that limit adds the stirring on one side of bean milk coagulator to the pH of mixture, is incubated drainage after 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, treat to ooze out without moisture, obtain described squid taste Semen Pruni loosening bowel to relieve constipation 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；By using bean milk itself to carry out
Fermentation obtains coagulator and carries out solidifying the harm being possible not only to avoid adding the generation of other chemical coagulant, but also can improve
The quality of dried tofu, increases its nutritive value.The squid of interpolation, forcemeat veal etc. add the nutritional labeling of dried tofu so that it is nutrition is more
Adding equilibrium, the Semen Pruni of addition, Fructus Cannabis etc. also have the health-care effect of loosening bowel to relieve constipation, meet the health care requirement of people.
Detailed description of the invention
A kind of squid taste Semen Pruni loosening bowel to relieve constipation dried tofu, is made up of the raw material of following weight portion (kg): Semen Glycines 185, squid
Dry 10, Semen Pruni 7, beef loose powder 4, Rhizoma Dioscoreae 4, Fructus Lycii 7, Cortex Cinnamomi 2, Fructus Cannabis 5, xanthan rubber powder 3, lactose is appropriate, citric acid is suitable
Amount, lactic acid bacteria are appropriate.
The preparation method of described a kind of squid taste Semen Pruni loosening bowel to relieve constipation 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
Cooking, 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, uses the most again
Send into together after the warm water soaking 2h of 7 times 23 DEG C in fiberizer and carry out defibrination, after filtration, obtain bean milk；
(2) after dried squids, Semen Pruni, Rhizoma Dioscoreae, Fructus Lycii, Cortex Cinnamomi, Fructus Cannabis mixing, add 4 times of soak by water 50min, pour into after cooling
Homogenizer carries out high pressure homogenize process, obtains mixed serum；
(3) take appropriate lactobacillus inoculum in the 15mL milk of sterilizing, at 35 DEG C, activate 20h, then take 1mL and inoculate
In 15ml milk, at 35 DEG C, continue activation 20h, then the activated spawn obtained is accessed the 100ml bean milk through sterilizing
In, 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, after centrifugal treating, take the supernatant, by lower floor
Emulsion is re-poured in remaining bean milk, and then using citric acid is to add its weight portion after 5.5 by the pH regulator of the supernatant
It is 3.5 that the lactose of 1.5% and the lactic acid bacteria culture solution of 6% ferment to pH value of solution under conditions of temperature is 35 DEG C, obtains bean milk
Coagulator；
(5) post-heating of being mixed homogeneously with mixed serum, beef loose powder, xanthan rubber powder by remaining bean milk is quick after boiling 15min
It is cooled to less than 10 DEG C, carries out heated and boiled 15min the most again, add when bean milk temperature naturally cools to about 80 DEG C
Bean milk coagulator while stirring is 5.0 to the pH of mixture, drainage after insulation 10min, obtain 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 anhydrous
Divide and ooze out, obtain described squid taste Semen Pruni loosening bowel to relieve constipation dried tofu.
Claims (2)
1. a squid taste Semen Pruni loosening bowel to relieve constipation dried tofu, it is characterised in that be made up of the raw material of following weight portion: Semen Glycines 185-
190, dried squids 10-12, Semen Pruni 7-9, beef loose powder 4-6, Rhizoma Dioscoreae 4-5, Fructus Lycii 7-9, Cortex Cinnamomi 2-3, Fructus Cannabis 5-7, xanthan
Rubber powder 3-5, lactose are appropriate, citric acid is appropriate, lactic acid bacteria is appropriate.
The preparation method of a kind of squid taste Semen Pruni loosening bowel to relieve constipation dried tofu the most according to claim 1, it is characterised in that bag
Include 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 in water-bath
Water proof cooks, and is dried Semen Glycines after being 35-40% to water content to be sent into by Semen sojae atricolor in bulking machine again carries out expanding treatment after cooling,
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) after dried squids, Semen Pruni, Rhizoma Dioscoreae, Fructus Lycii, Cortex Cinnamomi, Fructus Cannabis mixing, 4-5 times of soak by water 50-60min is added, cooling
After pour into homogenizer carry out high pressure homogenize process, obtain mixed serum；
(3) take appropriate lactobacillus inoculum in the 15mL milk of sterilizing, at 35-37 DEG C, activate 20-24h, then take 1mL
Inoculate in 15ml milk, at 35-37 DEG C, continue activation 20-24h, then the activated spawn obtained is accessed through sterilizing
100ml bean milk in, 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, after centrifugal treating, takes the supernatant, under inciting somebody to action
The emulsion of layer is re-poured in remaining bean milk, and then using citric acid is to add it after 5.5-6 by the pH regulator of the supernatant
The lactose of weight portion 1.5-2% and the lactic acid bacteria culture solution of 6-7% ferment to pH value of solution under conditions of temperature is 35-37 DEG C
3.5-3.8, obtains bean milk coagulator；
(5) post-heating of being mixed homogeneously with mixed serum, beef loose powder, xanthan rubber powder by remaining bean milk is fast after boiling 15-20min
Speed is cooled to less than 10 DEG C, carries out heated and boiled 15-20min the most again, treats that bean milk temperature naturally cools to about 80 DEG C Shi Yi
It is 5.0-5.2 that limit adds the stirring on one side of bean milk coagulator to the pH of mixture, is incubated drainage after 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, treat to ooze out without moisture, obtain described squid taste Semen Pruni loosening bowel to relieve constipation dried tofu.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610643467.7A CN106106815A (en) | 2016-08-09 | 2016-08-09 | A kind of squid taste Semen Pruni loosening bowel to relieve constipation dried tofu and preparation method thereof |
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| CN106106815A true CN106106815A (en) | 2016-11-16 |
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| CN201610643467.7A Pending CN106106815A (en) | 2016-08-09 | 2016-08-09 | A kind of squid taste Semen Pruni loosening bowel to relieve constipation dried tofu and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089579A (en) * | 2019-06-21 | 2019-08-06 | 蚌埠学院 | A kind of preparation method of spiced dried meat floss dried bean curd |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444891A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Rosemary flavored barbecue dried bean curd and preparation method thereof |
| CN103976029A (en) * | 2014-03-24 | 2014-08-13 | 淮南市碗碗香豆业有限公司 | Coffee-squid-flavor dried bean curd and preparation method thereof |
| CN105767209A (en) * | 2016-05-11 | 2016-07-20 | 安徽凯利粮油食品有限公司 | Mustard-flavored beauty dried tofu with red jujubes and preparation method of dried tofu |
-
2016
- 2016-08-09 CN CN201610643467.7A patent/CN106106815A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444891A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Rosemary flavored barbecue dried bean curd and preparation method thereof |
| CN103976029A (en) * | 2014-03-24 | 2014-08-13 | 淮南市碗碗香豆业有限公司 | Coffee-squid-flavor dried bean curd and preparation method thereof |
| CN105767209A (en) * | 2016-05-11 | 2016-07-20 | 安徽凯利粮油食品有限公司 | Mustard-flavored beauty dried tofu with red jujubes and preparation method of dried tofu |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089579A (en) * | 2019-06-21 | 2019-08-06 | 蚌埠学院 | A kind of preparation method of spiced dried meat floss dried bean curd |
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Application publication date: 20161116 |