CN106234631A - A kind of instant bean curd of pure natural flowery odour and preparation method thereof - Google Patents
A kind of instant bean curd of pure natural flowery odour and preparation method thereof Download PDFInfo
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- CN106234631A CN106234631A CN201610822890.3A CN201610822890A CN106234631A CN 106234631 A CN106234631 A CN 106234631A CN 201610822890 A CN201610822890 A CN 201610822890A CN 106234631 A CN106234631 A CN 106234631A
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- Prior art keywords
- bean curd
- juice
- egg
- instant
- bean milk
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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
Abstract
The invention discloses a kind of instant bean curd of pure natural flowery odour and preparation method thereof, described instant bean curd is with bean milk as major ingredient, and add petal juice, sucrose, Amylum Nelumbinis Rhizomatis, egg and the solidification of citric acid coagulator form, the parts by weight of its each raw material are respectively as follows: bean milk 500 1000 parts, 30 50 parts of petal juice, 50 120 parts of egg, Amylum Nelumbinis Rhizomatis 50 80 parts, sucrose 5 10 parts, 24 parts of citric acid coagulator, the bulk bean that instant bean curd is thickness obtained is rotten, egg is directly set in bean curd, petal juice is directly contained in bean curd, or under the effect of Amylum Nelumbinis Rhizomatis, it is attached to bean curd surface, bean curd is made to have the delicate fragrance of flower and the delicious food of egg, and rich in calcium, ferrum, phosphorus and multivitamin, fresh and sweet good to eat, delicious and nourishing；And add the flavoring agent such as sucrose, load packing box and pack, open box i.e. edible, it is not necessary to culinary art or seasoning, instant, excellent taste, nutritious, ecological, environmental protective further, meet the life requirement of modern's fast pace, health environment-friendly.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of instant bean curd and preparation method thereof, a kind of pure
Instant bean curd of natural flowers fragrance and preparation method thereof.
Background technology
Bean curd is a kind of food with Semen Glycines as primary raw material, originates from China, in Vietnam, Japan and the Korea peninsula the most very
Generally.Bean curd is China alchemist, the green health food of Huainan king Liu An invention, even to this day, existing more than 2,100 year
History, deeply liked there is high protein by our people, periphery various countries and the people of the world, low fat, blood pressure lowering, blood fat reducing,
Effect of cholesterol reducing, be raw ripe all can, old children all preferably, health preserving health preserving, the delicacy excellent product of life prolonging.
Soybean curd nutrition enriches, containing the various trace elements of the needed by human such as ferrum, calcium, phosphorus, magnesium, possibly together with saccharide, plant
Oil and abundant high-quality protein, have the laudatory title of " Vegetable meat ".The digestibility of bean curd reaches more than 95%.Two fritter bean curd,
The requirement of one day calcium of a people can be met.Bean curd is tonification clearing heat and health preserving food, often eats it, can invigorating the spleen and replenishing QI, heat clearing away profit
Dry, promoting the production of body fluid to quench thirst, cleaning the intestines and stomach, be more suitable for febricity body constitution, halitosis is thirsty, the intestines and stomach is unclear, hot aftercare person eat.Modern doctor
Learning and confirm, the growth promoter of tooth, skeleton, except having additional nutrients, help digest, in addition to orectic function, is the most rather had by bean curd
Benefit, can increase the content of ferrum in blood in hemopoietic function；Bean curd does not contains cholesterol, for hypertension, hyperlipidemia, high-cholesterol disease
And the medicated diet delicacies of arteriosclerosis, patients with coronary heart disease, also it is child, weakling and the dietetic therapy good merchantable brand of old people's extra-nutrition.Bean
Rotten have good effect containing abundant phytoestrogen to anti-curing osteoporosis, also suppress breast carcinoma, carcinoma of prostate and
The function of leukemia, the steroid sterin in bean curd, stigmasterol, be all the effective ingredient pressing down cancer.
But, it is rotten that presently commercially available bean curd is essentially all Semen Vignae Cylindricae, needs culinary art or seasoning further, for fast pace
Modern's especially youngster for be not the most convenient.
Summary of the invention
It is an object of the invention to provide a kind of instant bean curd of pure natural flowery odour and preparation method thereof, it is not necessary to cook further
Prepare food seasoning, instant, delicious and nourishing.
The purpose of the present invention can be achieved through the following technical solutions:
A kind of instant bean curd of pure natural flowery odour, described instant bean curd is with bean milk as major ingredient, and adds petal juice, sugarcane
Sugar, Amylum Nelumbinis Rhizomatis, egg and the solidification of citric acid coagulator form, and the parts by weight of its each raw material are respectively as follows: bean milk 500-1000 part, flower
Lobe juice 30-50 part, egg 50-120 part, Amylum Nelumbinis Rhizomatis 50-80 part, sucrose 5-10 part, citric acid coagulator 2-4 part.
Further, described petal juice uses rose-juice, Flos Osmanthi Fragrantis juice, Flos Lilii viriduli juice, Cymbidium ensifolium (L.) Sw. juice, Flos Jasmini Sambac juice, prunus mume (sieb.) sieb.et zucc.
One or more equal proportions mixing of flower juice.
Further, described egg uses the egg liquid stirred.
Further, described citric acid coagulator include 15% calcium chloride, the sodium citrate of 30%, the lactic acid of 30%
Calcium and 25% citric acid.
The manufacture method of a kind of instant bean curd of pure natural flowery odour, comprises the following steps:
Step S1, weighs the bean milk 500-1000g completed；
Step S2, weighs petal juice 30-50g, egg 50-120g, Amylum Nelumbinis Rhizomatis 50-80g, sucrose 5-10g, citric acid coagulator
2-4g, standby；
Step S3, boils the bean milk weighed in step S1 rapidly, and boiling the persistent period is 3min, is then rapidly cooled to
90℃；
Step S4, adds the petal juice weighed in step S2, egg in bean milk, stirs, make petal juice, egg and
Bean milk is sufficiently mixed；
Step S5, adds the citric acid coagulator weighed in step S2 in bean milk, stirs, and DOUFUHUA to appear is
Only；
Step S6, stands 30min at temperature 90 DEG C, adds the Rhizoma Nelumbinis weighed in step S2 when bean milk solidifies the most completely
Powder and sucrose, continue to stand 30min at a temperature of 90 DEG C, obtain the bulk bean curd of thickness；
Step S7, is cooled to room temperature by the bulk bean curd of the thickness obtained in step S6, loads in packing box, sealed bundle
Dress, makes instant bean curd.
Further, in described step S1, the manufacture method of bean milk includes:
Step S101, screening: select the dry Semen sojae atricolor that granule is neat, go mouldy without small holes caused by worms, nothing as raw material；
Step S102, soaks: be 2 according to the weight ratio of water Yu dry Semen sojae atricolor, by dry soybeans soaking and water, and soaking temperature control
System is at 25 DEG C；
Step S103, defibrination: in terms of dry Semen sojae atricolor weight, will wet for gained Semen sojae atricolor add water, amount of water is the 6 of dry Semen sojae atricolor weight
Times, first pull an oar by soy bean milk making machine, then cross colloid mill, obtain screenings mixed liquor；
Step S104, filters: gained screenings mixed liquor is carried out screenings separation, obtains bean milk.
Beneficial effects of the present invention: the bulk bean curd that the instant bean curd of pure natural flowery odour is thickness that the present invention provides, chicken
Egg is directly set in bean curd, and petal juice is directly contained in bean curd, or is attached to bean curd surface under the effect of Amylum Nelumbinis Rhizomatis, makes bean
Corruption has the delicate fragrance of flower and the delicious food of egg, and rich in calcium, ferrum, phosphorus and multivitamin, fresh and sweet good to eat, delicious and nourishing；
And add the flavoring agent such as sucrose, load packing box and pack, open box i.e. edible, it is not necessary to culinary art or seasoning further, food
With convenience, excellent taste, nutritious, ecological, environmental protective, meet the life requirement of modern's fast pace, health environment-friendly.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, all other embodiments that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
The invention provides a kind of instant bean curd of pure natural flowery odour, with bean milk as major ingredient, and add petal juice, sucrose,
Amylum Nelumbinis Rhizomatis, egg and the solidification of citric acid coagulator form, and the parts by weight of its each raw material are respectively as follows: bean milk 500-1000 part, petal
Juice 30-50 part, egg 50-120 part, Amylum Nelumbinis Rhizomatis 50-80 part, sucrose 5-10 part, citric acid coagulator 2-4 part.
Wherein, petal juice uses rose-juice, Flos Osmanthi Fragrantis juice, Flos Lilii viriduli juice, Cymbidium ensifolium (L.) Sw. juice, Flos Jasmini Sambac juice, the one of Flos Mume juice
Or the mixing of multiple equal proportion；Egg uses the egg liquid stirred；Citric acid coagulator include 15% calcium chloride, 30%
Sodium citrate, the calcium lactate of 30% and 25% citric acid.
The manufacture method of a kind of instant bean curd of pure natural flowery odour, comprises the following steps:
Step S1, weighs the bean milk 500-1000g completed；Wherein, the manufacture method of bean milk includes:
Step S101, screening: select the dry Semen sojae atricolor that granule is neat, go mouldy without small holes caused by worms, nothing as raw material.
Step S102, soaks: be 2 according to the weight ratio of water Yu dry Semen sojae atricolor, by dry soybeans soaking and water, and soaking temperature control
System is at 25 DEG C, and gained wet Semen sojae atricolor weight is about 2 times of dry Semen sojae atricolor weight；Wherein, the wet Semen sojae atricolor surface requirements light after immersion, do not have
There are elephant skin, flexible, if if foam occurs in liquid surface in immersion process, illustrate that Semen sojae atricolor starts to become sour, should not use.
Step S103, defibrination: in terms of dry Semen sojae atricolor weight, will wet for gained Semen sojae atricolor add water, amount of water is the 6 of dry Semen sojae atricolor weight
Times, first pull an oar by soy bean milk making machine, then cross colloid mill, obtain screenings mixed liquor.
Step S104, filters: gained screenings mixed liquor is carried out screenings separation, obtains bean milk, and now bean milk weight is about
6 times of dry Semen sojae atricolor weight.
Step S2, weighs petal juice 30-50g, egg 50-120g, Amylum Nelumbinis Rhizomatis 50-80g, sucrose 5-10g, citric acid coagulator
2-4g, standby.Wherein, petal juice use rose-juice, Flos Osmanthi Fragrantis juice, Flos Lilii viriduli juice, Cymbidium ensifolium (L.) Sw. juice, Flos Jasmini Sambac juice, the one of Flos Mume juice
Plant or the mixing of multiple equal proportion；Egg uses the egg liquid stirred；Citric acid coagulator include 15% calcium chloride, 30%
Sodium citrate, the calcium lactate of 30% and 25% citric acid.
Step S3, boils the bean milk weighed in step S1 rapidly, and boiling the persistent period is 3min, is then rapidly cooled to
90℃。
Step S4, adds the petal juice weighed in step S2, egg in bean milk, stirs, make petal juice, egg and
Bean milk is sufficiently mixed, and promotes the fragrance of bean curd, mouthfeel and nutrition.
Step S5, adds the citric acid coagulator weighed in step S2 in bean milk, stirs, and DOUFUHUA to appear is
Only.
Step S6, stands 30min at temperature 90 DEG C, adds the Rhizoma Nelumbinis weighed in step S2 when bean milk solidifies the most completely
Powder and sucrose, continue to stand 30min at a temperature of 90 DEG C, by adding Amylum Nelumbinis Rhizomatis, promotes the nutritive value of bean curd, and makes unnecessary molten
Liquid is thick to be attached to bulk bean curd surface, obtains the bulk bean curd of thickness.
Step S7, is cooled to room temperature by the bulk bean curd of the thickness obtained in step S6, loads in packing box, sealed bundle
Dress, makes instant bean curd, opens the most direct-edible, convenient and swift, aromatic flavor, excellent taste, ring nutritious, ecological
Protect, meet the life requirement of modern's fast pace, health environment-friendly.
The bulk bean curd that the instant bean curd of pure natural flowery odour is thickness that the present invention provides, egg is directly set in bean curd
In, petal juice is directly contained in bean curd, or is attached to bean curd surface under the effect of Amylum Nelumbinis Rhizomatis, makes bean curd have the delicate fragrance of flower
With the delicious food of egg, and rich in calcium, ferrum, phosphorus and multivitamin, fresh and sweet good to eat, delicious and nourishing；And add the seasonings such as sucrose
Product, load packing box and pack, open box i.e. edible, it is not necessary to further culinary art or seasoning, instant, excellent taste,
Nutritious, ecological, environmental protective, meets the life requirement of modern's fast pace, health environment-friendly.
In the description of this specification, the description of reference term " embodiment ", " example ", " concrete example " etc. means
Specific features, structure, material or feature in conjunction with this embodiment or example description is contained at least one enforcement of the present invention
In example or example.In this manual, the schematic representation to above-mentioned term is not necessarily referring to identical embodiment or example.
And, the specific features of description, structure, material or feature can be to close in any one or more embodiments or example
Suitable mode combines.
Above content is only to present configuration example and explanation, affiliated those skilled in the art couple
Described specific embodiment makes various amendment or supplements or use similar mode to substitute, without departing from invention
Structure or surmount scope defined in the claims, all should belong to protection scope of the present invention.
Claims (6)
1. the instant bean curd of pure natural flowery odour, it is characterised in that: described instant bean curd is with bean milk as major ingredient, and adds flower
Lobe juice, sucrose, Amylum Nelumbinis Rhizomatis, egg and the solidification of citric acid coagulator form, and the parts by weight of its each raw material are respectively as follows: bean milk 500-
1000 parts, petal juice 30-50 part, egg 50-120 part, Amylum Nelumbinis Rhizomatis 50-80 part, sucrose 5-10 part, citric acid coagulator 2-4 part.
A kind of instant bean curd of pure natural fruity the most according to claim 1, it is characterised in that: described petal juice uses
Rose-juice, Flos Osmanthi Fragrantis juice, Flos Lilii viriduli juice, Cymbidium ensifolium (L.) Sw. juice, Flos Jasmini Sambac juice, one or more equal proportions mixing of Flos Mume juice.
A kind of instant bean curd of pure natural fruity the most according to claim 1, it is characterised in that: described egg uses and stirs
Mix uniform egg liquid.
A kind of instant bean curd of pure natural fruity the most according to claim 1, it is characterised in that: described citric acid solidification
Agent includes calcium chloride, the sodium citrate of 30%, the calcium lactate of 30% and 25% citric acid of 15%.
5. the manufacture method of the instant bean curd of pure natural flowery odour, it is characterised in that: comprise the following steps:
Step S1, weighs the bean milk 500-1000g completed；
Step S2, weighs petal juice 30-50g, egg 50-120g, Amylum Nelumbinis Rhizomatis 50-80g, sucrose 5-10g, citric acid coagulator 2-
4g, standby；
Step S3, boils the bean milk weighed in step S1 rapidly, and boiling the persistent period is 3min, is then rapidly cooled to 90
℃；
Step S4, adds the petal juice weighed in step S2, egg in bean milk, stirs, make petal juice, egg and bean milk
It is sufficiently mixed；
Step S5, adds the citric acid coagulator weighed in step S2 in bean milk, stirs, till DOUFUHUA to appear；
Step S6, stands 30min at temperature 90 DEG C, add in step S2 when bean milk solidify the most completely the Amylum Nelumbinis Rhizomatis that weighs with
Sucrose, continues to stand 30min at a temperature of 90 DEG C, obtains the bulk bean curd of thickness；
Step S7, is cooled to room temperature by the bulk bean curd of the thickness obtained in step S6, loads in packing box, packs, system
Become instant bean curd.
The manufacture method of a kind of instant bean curd of pure natural flowery odour the most according to claim 5, it is characterised in that: described step
In rapid S1, the manufacture method of bean milk includes:
Step S101, screening: select the dry Semen sojae atricolor that granule is neat, go mouldy without small holes caused by worms, nothing as raw material；
Step S102, soaks: be 2 according to the weight ratio of water Yu dry Semen sojae atricolor, and by dry soybeans soaking and water, soaking temperature controls
25℃；
Step S103, defibrination: in terms of dry Semen sojae atricolor weight, will wet for gained Semen sojae atricolor add water, amount of water is 6 times of dry Semen sojae atricolor weight,
First pull an oar by soy bean milk making machine, then cross colloid mill, obtain screenings mixed liquor；
Step S104, filters: gained screenings mixed liquor is carried out screenings separation, obtains bean milk.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610822890.3A CN106234631A (en) | 2016-09-13 | 2016-09-13 | A kind of instant bean curd of pure natural flowery odour and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610822890.3A CN106234631A (en) | 2016-09-13 | 2016-09-13 | A kind of instant bean curd of pure natural flowery odour and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439700A (en) * | 2017-08-29 | 2017-12-08 | 陈瑞琼 | A kind of preparation method of Fruity type jellied bean curd |
| CN107691666A (en) * | 2017-10-26 | 2018-02-16 | 石阡县万家红农业综合发展农民专业合作社 | A kind of lotus bean curd preparation method |
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| CN1272329A (en) * | 2000-05-09 | 2000-11-08 | 李艳清 | Preparation method of konjak bean curd |
| CN101731522A (en) * | 2008-11-20 | 2010-06-16 | 赵惠 | Fragrant bean curd |
| CN102266012A (en) * | 2010-06-02 | 2011-12-07 | 王兆彩 | Poultry egg tofu and preparation method thereof |
| CN104886260A (en) * | 2015-05-11 | 2015-09-09 | 湖北神丹健康食品有限公司 | An instant tofu and a manufacturing technology thereof |
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2016
- 2016-09-13 CN CN201610822890.3A patent/CN106234631A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1272329A (en) * | 2000-05-09 | 2000-11-08 | 李艳清 | Preparation method of konjak bean curd |
| CN101731522A (en) * | 2008-11-20 | 2010-06-16 | 赵惠 | Fragrant bean curd |
| CN102266012A (en) * | 2010-06-02 | 2011-12-07 | 王兆彩 | Poultry egg tofu and preparation method thereof |
| CN104886260A (en) * | 2015-05-11 | 2015-09-09 | 湖北神丹健康食品有限公司 | An instant tofu and a manufacturing technology thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439700A (en) * | 2017-08-29 | 2017-12-08 | 陈瑞琼 | A kind of preparation method of Fruity type jellied bean curd |
| CN107691666A (en) * | 2017-10-26 | 2018-02-16 | 石阡县万家红农业综合发展农民专业合作社 | A kind of lotus bean curd preparation method |
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Application publication date: 20161221 |