CN106260084A - A kind of Herba Capsellae plant bean curd and processing technique thereof - Google Patents
A kind of Herba Capsellae plant bean curd and processing technique thereof Download PDFInfo
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- CN106260084A CN106260084A CN201610868821.6A CN201610868821A CN106260084A CN 106260084 A CN106260084 A CN 106260084A CN 201610868821 A CN201610868821 A CN 201610868821A CN 106260084 A CN106260084 A CN 106260084A
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- juice
- herba capsellae
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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
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Abstract
The invention discloses a kind of Herba Capsellae plant bean curd and processing technique thereof, it comprises the raw material of following weight portion: 20 30 parts of Herba Capsellae, 58 parts of Radix Glycyrrhizae, Flos Lonicerae 25 parts, Herba Ecliptae 13 parts, Semen Glycines 50 80 parts, comprise the steps of S1, squeeze the juice, S2, slag of squeezing the juice purify；S3, mixing vibration；S4, the preparation of raw soya-bean milk: by the Semen Glycines of above-mentioned weight portion with 20 ~ 40 DEG C of water soaking 60 ~ 120min, after defibrination, go bean dregs to obtain raw soya-bean milk；S5, cooked beans are starched: boiled by raw soya-bean milk, and more than 85 DEG C, insulation 30 ~ 60min obtains bean milk, is subsequently cooled to 30 ~ 45 DEG C, add Herba Capsellae mixed liquor and are also incubated 60 ~ 90min；S6, halogen of ordering.The invention has the beneficial effects as follows: with Herba Capsellae as raw material, adding multiple auxiliary materials composition, medical value is high, it is achieved that the exploitation to Herba Capsellae, has obtained a kind of bean flavor good in taste.
Description
Technical field
The present invention relates to a kind of Herba Capsellae plant bean curd and processing technique thereof, belong to making food technical field.
Background technology
Herba Capsellae (formal name used at school: Capsella bursa-pastoris (Linn.) Medic.) Cruciferae shepherd's purse belong to annual or
Biennial herb plant, high up to 50 centimetres, stem is upright, and basal leaf is grown thickly in rosette-stape, and petiole long 5-40 millimeter, stem leaf is narrow
Lanceolar or lanceolar, raceme top is raw and axil is raw, sepal Long Circle, petal white, the flowering fruit bearing stage 4-6 month, Chinese each provinces and regions
All having distribution, Temperate Region in China, the whole world is widely distributed.
Herba Capsellae nature and flavor are sweet flat, have and spleen, diuretic, hemostasis, effect of improving eyesight, and the medical value of Herba Capsellae is the highest, main table
Now (1), be used for treating dysentery, edema, gonorrhea, chyluria, spit blood, have blood in stool, metrorrhagia, menorrhagia, conjunctival congestion swell pain etc..Contained
Dithiol thioketone, there is antitumaous effect；(2), Herba Capsellae contain substantial amounts of crude fibre, edible after can strengthen intestinal peristalsis, promote
Excretion, thus Ginkgo Biloba, contribute to preventing and treating hypertension, coronary heart disease, obesity, diabetes, intestinal cancer and hemorrhoid etc.；(3),
Bursic acid contained by Herba Capsellae, is effective hemostatic compositions, can shorten hemorrhage and clotting time;Possibly together with fragrance wood former times, it is possible to decrease
The permeability of blood capillary, plays the effect for the treatment of capillary hemorrhage；(4), Herba Capsellae is containing abundant vitamin C and Radix Dauci Sativae
Element, contributes to enhancing human body immunity function.Can also reduce blood pressure, invigorating the stomach and promoting digestion, treatment stomach spasm, gastric ulcer, dysentery, enteritis etc.
Sick.Because carotene is provitamin A, so being treatment xerophthalmia, the good food of nyctalopia.(5), skin is stepped on contained by Herba Capsellae
Glycoside can antiphlogistic antibacterial, ascorbic content in having reinforcement, moreover it is possible to antiviral, prevent cold injury, sick to diabetic cataract
People is the most effective in cure.(6), Caulis et Folium Brassicae junceae contain acetylcholine, sitosterol and quaternary ammonium compound, be possible not only to reduce the gallbladder in blood and in liver
Sterin and the content of triglyceride, and the effect also reduced blood pressure.But in the market to the exploitation of Caulis et Folium Brassicae junceae relatively
Few.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that the local delicacies of a kind of Herba Capsellae plant bean curd and
Processing technique, it is possible to overcome the deficiencies in the prior art, it is achieved the exploitation to Herba Capsellae, improves the agricultural and sideline deep processed product of Caulis et Folium Brassicae junceae
Mouthfeel.
It is an object of the invention to be achieved through the following technical solutions: a kind of Herba Capsellae plant bean curd, it comprises following heavy
The raw material of amount part: Herba Capsellae 20-30 part, Radix Glycyrrhizae 5-8 part, Flos Lonicerae 2-5 part, Herba Ecliptae 1-3 part, Semen Glycines 50-80 part.
The processing technique of a kind of Herba Capsellae plant bean curd, it comprises the steps of
S1, squeeze the juice: after the Herba Capsellae of above-mentioned weight portion, Radix Glycyrrhizae, Flos Lonicerae, Herba Ecliptae are cleaned, be cut into the broken of diameter 1-3cm respectively
Section, is then respectively put in high pressure juice extractor and squeezes the juice, obtain Herba Capsellae juice, Sucus Glycyrrhizae, honeysuckle juice and yerbadetajo juice；
S2, slag of squeezing the juice purify: add the pure water of its weight 3-5 times in plant slag after the press, and be heated to 85-100 DEG C,
Leaching 45 ~ 80min, then filters extracting solution or centrifugal segregation insoluble matter, set aside for use under room temperature, obtains purifying juice；
S3, mixing vibration: the Herba Capsellae juice, Sucus Glycyrrhizae, honeysuckle juice, yerbadetajo juice and the purification juice that above-mentioned steps are obtained are uniform
Mixing, obtains Herba Capsellae mixed liquor；
S4, the preparation of raw soya-bean milk: by the Semen Glycines of above-mentioned weight portion 20 ~ 40 DEG C of water soaking 60 ~ 120min, wherein, every 10 kilograms
Semen Glycines carry out proportioning according to the standard of the water of 50 ~ 80 kilograms, go bean dregs to obtain raw soya-bean milk after defibrination；
S5, cooked beans are starched: boiled by raw soya-bean milk, and more than 85 DEG C, insulation 30 ~ 60min obtains bean milk, is subsequently cooled to 30 ~ 45
DEG C, add Herba Capsellae mixed liquor and be incubated 60 ~ 90min；
S6, halogen of ordering: add coagulator in above-mentioned bean milk, solidification obtains bean curd.
Described coagulator be MgCl2 aqueous solution, CaSO4 .2H2O aqueous solution, gluconic acid lactone aqueous solution any
One or mixed liquor.
Described coagulator is 1:20 ~ 25 with the volume ratio of bean milk.
The invention has the beneficial effects as follows: with Herba Capsellae as raw material, adding multiple auxiliary materials composition, medical value is high, it is achieved that
Exploitation to Herba Capsellae, have obtained a kind of bean flavor good in taste.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is described in further detail, but protection scope of the present invention is not limited to
In the following stated.
Embodiment 1
A kind of Herba Capsellae plant bean curd, it comprises the raw material of following weight portion: 20 parts of Herba Capsellae, 7 parts of Radix Glycyrrhizae, Flos Lonicerae 3 parts, ink drought
2 parts of lotus, Semen Glycines 60 parts.
The processing technique of a kind of Herba Capsellae plant bean curd, it comprises the steps of
S1, squeeze the juice: after the Herba Capsellae of above-mentioned weight portion, Radix Glycyrrhizae, Flos Lonicerae, Herba Ecliptae are cleaned, be cut into broken section of diameter 2cm respectively,
Then it is respectively put in high pressure juice extractor and squeezes the juice, obtain Herba Capsellae juice, Sucus Glycyrrhizae, honeysuckle juice and yerbadetajo juice；
S2, slag of squeezing the juice purify: add the pure water of its weight 4 times in plant slag after the press, and be heated to 90 DEG C, leaching
50min, then filters extracting solution or centrifugal segregation insoluble matter, set aside for use under room temperature, obtains purifying juice；
S3, mixing vibration: the Herba Capsellae juice, Sucus Glycyrrhizae, honeysuckle juice, yerbadetajo juice and the purification juice that above-mentioned steps are obtained are uniform
Mixing, obtains Herba Capsellae mixed liquor；
S4, the preparation of raw soya-bean milk: by the Semen Glycines of above-mentioned weight portion with 35 DEG C of water soaking 60min, wherein, the Semen Glycines of every 10 kilograms is pressed
Standard according to the water of 55 kilograms carries out proportioning, goes bean dregs to obtain raw soya-bean milk after defibrination；
S5, cooked beans are starched: boiled by raw soya-bean milk, and obtain bean milk at 90 DEG C of insulation 60min, are subsequently cooled to 45 DEG C, add Herba Capsellae
Mixed liquor is also incubated 75min；
S6, halogen of ordering: add coagulator in above-mentioned bean milk, solidification obtains bean curd.
Embodiment 2
A kind of Herba Capsellae plant bean curd, it comprises the raw material of following weight portion: 25 parts of Herba Capsellae, 5 parts of Radix Glycyrrhizae, Flos Lonicerae 2 parts, ink drought
2 parts of lotus, Semen Glycines 50 parts.
The processing technique of a kind of Herba Capsellae plant bean curd, it comprises the steps of
S1, squeeze the juice: after the Herba Capsellae of above-mentioned weight portion, Radix Glycyrrhizae, Flos Lonicerae, Herba Ecliptae are cleaned, be cut into broken section of diameter 1cm respectively,
Then it is respectively put in high pressure juice extractor and squeezes the juice, obtain Herba Capsellae juice, Sucus Glycyrrhizae, honeysuckle juice and yerbadetajo juice；
S2, slag of squeezing the juice purify: add the pure water of its weight 3 times in plant slag after the press, and be heated to 95 DEG C, leaching
45min, then filters extracting solution or centrifugal segregation insoluble matter, set aside for use under room temperature, obtains purifying juice；
S3, mixing vibration: the Herba Capsellae juice, Sucus Glycyrrhizae, honeysuckle juice, yerbadetajo juice and the purification juice that above-mentioned steps are obtained are uniform
Mixing, obtains Herba Capsellae mixed liquor；
S4, the preparation of raw soya-bean milk: by the Semen Glycines of above-mentioned weight portion 20 DEG C of water soaking 120min, wherein, the Semen Glycines of every 10 kilograms
Carry out proportioning according to the standard of the water of 65 kilograms, after defibrination, go bean dregs to obtain raw soya-bean milk；
S5, cooked beans are starched: boiled by raw soya-bean milk, and obtain bean milk at 95 DEG C of insulation 30min, are subsequently cooled to 45 DEG C, add Herba Capsellae
Mixed liquor is also incubated 60min；
S6, halogen of ordering: add coagulator in above-mentioned bean milk, solidification obtains bean curd.
Embodiment 3
A kind of Herba Capsellae plant bean curd, it comprises the raw material of following weight portion: 30 parts of Herba Capsellae, 6 parts of Radix Glycyrrhizae, Flos Lonicerae 5 parts, ink drought
3 parts of lotus, Semen Glycines 80 parts.
The processing technique of a kind of Herba Capsellae plant bean curd, it comprises the steps of
S1, squeeze the juice: after the Herba Capsellae of above-mentioned weight portion, Radix Glycyrrhizae, Flos Lonicerae, Herba Ecliptae are cleaned, be cut into broken section of diameter 1cm respectively,
Then it is respectively put in high pressure juice extractor and squeezes the juice, obtain Herba Capsellae juice, Sucus Glycyrrhizae, honeysuckle juice and yerbadetajo juice；
S2, slag of squeezing the juice purify: add the pure water of its weight 5 times in plant slag after the press, and be heated to 100 DEG C, leaching
80min, then filters extracting solution or centrifugal segregation insoluble matter, set aside for use under room temperature, obtains purifying juice；
S3, mixing vibration: the Herba Capsellae juice, Sucus Glycyrrhizae, honeysuckle juice, yerbadetajo juice and the purification juice that above-mentioned steps are obtained are uniform
Mixing, obtains Herba Capsellae mixed liquor；
S4, the preparation of raw soya-bean milk: by the Semen Glycines of above-mentioned weight portion with 30 DEG C of water soaking 90min, wherein, the Semen Glycines of every 10 kilograms is pressed
Standard according to the water of 70 kilograms carries out proportioning, goes bean dregs to obtain raw soya-bean milk after defibrination；
S5, cooked beans are starched: boiled by raw soya-bean milk, and obtain bean milk at 100 DEG C of insulation 45min, are subsequently cooled to 35 DEG C, add Herba Capsellae
Mixed liquor is also incubated 90min；
S6, halogen of ordering: add coagulator in above-mentioned bean milk, solidification obtains bean curd.
Embodiment 4
A kind of Herba Capsellae plant bean curd, it comprises the raw material of following weight portion: 22 parts of Herba Capsellae, 7 parts of Radix Glycyrrhizae, Flos Lonicerae 4 parts, ink drought
1 part of lotus, Semen Glycines 70 parts.
The processing technique of a kind of Herba Capsellae plant bean curd, it comprises the steps of
S1, squeeze the juice: after the Herba Capsellae of above-mentioned weight portion, Radix Glycyrrhizae, Flos Lonicerae, Herba Ecliptae are cleaned, be cut into broken section of diameter 2cm respectively,
Then it is respectively put in high pressure juice extractor and squeezes the juice, obtain Herba Capsellae juice, Sucus Glycyrrhizae, honeysuckle juice and yerbadetajo juice；
S2, slag of squeezing the juice purify: add the pure water of its weight 4 times in plant slag after the press, and be heated to 90 DEG C, leaching
60min, then filters extracting solution or centrifugal segregation insoluble matter, set aside for use under room temperature, obtains purifying juice；
S3, mixing vibration: the Herba Capsellae juice, Sucus Glycyrrhizae, honeysuckle juice, yerbadetajo juice and the purification juice that above-mentioned steps are obtained are uniform
Mixing, obtains Herba Capsellae mixed liquor；
S4, the preparation of raw soya-bean milk: by the Semen Glycines of above-mentioned weight portion 40 DEG C of water soaking 100min, wherein, the Semen Glycines of every 10 kilograms
Carry out proportioning according to the standard of the water of 50 kilograms, after defibrination, go bean dregs to obtain raw soya-bean milk；
S5, cooked beans are starched: boiled by raw soya-bean milk, and obtain bean milk at 90 DEG C of insulation 50min, are subsequently cooled to 30 DEG C, add Herba Capsellae
Mixed liquor is also incubated 80min；
S6, halogen of ordering: add coagulator in above-mentioned bean milk, solidification obtains bean curd.
Embodiment 5
A kind of Herba Capsellae plant bean curd, it comprises the raw material of following weight portion: 28 parts of Herba Capsellae, 8 parts of Radix Glycyrrhizae, Flos Lonicerae 4 parts, ink drought
2 parts of lotus, Semen Glycines 65 parts.
The processing technique of a kind of Herba Capsellae plant bean curd, it comprises the steps of
S1, squeeze the juice: after the Herba Capsellae of above-mentioned weight portion, Radix Glycyrrhizae, Flos Lonicerae, Herba Ecliptae are cleaned, be cut into broken section of diameter 3cm respectively,
Then it is respectively put in high pressure juice extractor and squeezes the juice, obtain Herba Capsellae juice, Sucus Glycyrrhizae, honeysuckle juice and yerbadetajo juice；
S2, slag of squeezing the juice purify: add the pure water of its weight 5 times in plant slag after the press, and be heated to 85 DEG C, leaching
75min, then filters extracting solution or centrifugal segregation insoluble matter, set aside for use under room temperature, obtains purifying juice；
S3, mixing vibration: the Herba Capsellae juice, Sucus Glycyrrhizae, honeysuckle juice, yerbadetajo juice and the purification juice that above-mentioned steps are obtained are uniform
Mixing, obtains Herba Capsellae mixed liquor；
S4, the preparation of raw soya-bean milk: by the Semen Glycines of above-mentioned weight portion with 30 DEG C of water soaking 75min, wherein, the Semen Glycines of every 10 kilograms is pressed
Standard according to the water of 80 kilograms carries out proportioning, goes bean dregs to obtain raw soya-bean milk after defibrination；
S5, cooked beans are starched: boiled by raw soya-bean milk, and obtain bean milk at 90 DEG C of insulation 45min, are subsequently cooled to 45 DEG C, add Herba Capsellae
Mixed liquor is also incubated 90min；
S6, halogen of ordering: add coagulator in above-mentioned bean milk, solidification obtains bean curd.
The above is only the preferred embodiment of the present invention, it should be understood that the present invention is not limited to described herein
Form, is not to be taken as the eliminating to other embodiments, and can be used for other combinations various, amendment and environment, and can be at this
In the described contemplated scope of literary composition, it is modified by above-mentioned teaching or the technology of association area or knowledge.And those skilled in the art are entered
The change of row and change, the most all should be at the protection domains of claims of the present invention without departing from the spirit and scope of the present invention
In.
Claims (4)
1. a Herba Capsellae plant bean curd, it is characterised in that it comprises the raw material of following weight portion: Herba Capsellae 20-30 part, Radix Glycyrrhizae 5-
8 parts, Flos Lonicerae 2-5 part, Herba Ecliptae 1-3 part, Semen Glycines 50-80 part.
2. the processing technique of Herba Capsellae plant bean curd as claimed in claim 1, it is characterised in that it comprises the steps of
S1, squeeze the juice: after the Herba Capsellae of above-mentioned weight portion, Radix Glycyrrhizae, Flos Lonicerae, Herba Ecliptae are cleaned, be cut into the broken of diameter 1-3cm respectively
Section, is then respectively put in high pressure juice extractor and squeezes the juice, obtain Herba Capsellae juice, Sucus Glycyrrhizae, honeysuckle juice and yerbadetajo juice；
S2, slag of squeezing the juice purify: add the pure water of its weight 3-5 times in plant slag after the press, and be heated to 85-100 DEG C,
Leaching 45 ~ 80min, then filters extracting solution or centrifugal segregation insoluble matter, set aside for use under room temperature, obtains purifying juice；
S3, mixing vibration: the Herba Capsellae juice, Sucus Glycyrrhizae, honeysuckle juice, yerbadetajo juice and the purification juice that above-mentioned steps are obtained are uniform
Mixing, obtains Herba Capsellae mixed liquor；
S4, the preparation of raw soya-bean milk: by the Semen Glycines of above-mentioned weight portion 20 ~ 40 DEG C of water soaking 60 ~ 120min, wherein, every 10 kilograms
Semen Glycines carry out proportioning according to the standard of the water of 50 ~ 80 kilograms, go bean dregs to obtain raw soya-bean milk after defibrination；
S5, cooked beans are starched: boiled by raw soya-bean milk, and more than 85 DEG C, insulation 30 ~ 60min obtains bean milk, is subsequently cooled to 30 ~ 45
DEG C, add Herba Capsellae mixed liquor and be incubated 60 ~ 90min；
S6, halogen of ordering: add coagulator in above-mentioned bean milk, solidification obtains bean curd.
The processing technique of Herba Capsellae plant bean curd the most according to claim 2, it is characterised in that: described coagulator is
MgCl2 aqueous solution, CaSO4 .2H2O aqueous solution, any one or mixed liquor of gluconic acid lactone aqueous solution.
The processing technique of Herba Capsellae plant bean curd the most according to claim 2, it is characterised in that: described coagulator and bean milk
Volume ratio be 1:20 ~ 25.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610868821.6A CN106260084A (en) | 2016-09-30 | 2016-09-30 | A kind of Herba Capsellae plant bean curd and processing technique thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610868821.6A CN106260084A (en) | 2016-09-30 | 2016-09-30 | A kind of Herba Capsellae plant bean curd and processing technique thereof |
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ID=57715932
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| CN201610868821.6A Withdrawn CN106260084A (en) | 2016-09-30 | 2016-09-30 | A kind of Herba Capsellae plant bean curd and processing technique thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232316A (en) * | 2017-07-31 | 2017-10-10 | 青岛河澄知识产权有限公司 | A kind of health care seafood bone meal bean curd |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904365A (en) * | 2008-06-02 | 2010-12-08 | 万勤劳 | Bean curd containing Chinese herbal medicines |
| CN103609728A (en) * | 2013-11-06 | 2014-03-05 | 安徽省佳食乐食品加工有限公司 | Qi and blood tonifying beancurd and preparation method thereof |
-
2016
- 2016-09-30 CN CN201610868821.6A patent/CN106260084A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904365A (en) * | 2008-06-02 | 2010-12-08 | 万勤劳 | Bean curd containing Chinese herbal medicines |
| CN103609728A (en) * | 2013-11-06 | 2014-03-05 | 安徽省佳食乐食品加工有限公司 | Qi and blood tonifying beancurd and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232316A (en) * | 2017-07-31 | 2017-10-10 | 青岛河澄知识产权有限公司 | A kind of health care seafood bone meal bean curd |
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