CN106307227A - Gingko bean curd residue health-care food having feature nourishing effects and good mouthfeel - Google Patents
Gingko bean curd residue health-care food having feature nourishing effects and good mouthfeel Download PDFInfo
- Publication number
- CN106307227A CN106307227A CN201510363764.1A CN201510363764A CN106307227A CN 106307227 A CN106307227 A CN 106307227A CN 201510363764 A CN201510363764 A CN 201510363764A CN 106307227 A CN106307227 A CN 106307227A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- gingko
- parts
- food
- health
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 13
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 9
- 244000194101 Ginkgo biloba Species 0.000 title claims abstract 6
- 230000000694 effects Effects 0.000 title abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000009508 confectionery Nutrition 0.000 claims abstract description 11
- 239000013078 crystal Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 9
- 235000011201 Ginkgo Nutrition 0.000 claims description 8
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 235000013402 health food Nutrition 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 8
- 241000235527 Rhizopus Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 244000281702 Dioscorea villosa Species 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 244000185386 Thladiantha grosvenorii Species 0.000 abstract 2
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 abstract 2
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 1
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 235000004879 dioscorea Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 241000218628 Ginkgo Species 0.000 description 6
- 210000004204 blood vessel Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 102000011931 Nucleoproteins Human genes 0.000 description 1
- 108010061100 Nucleoproteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000005720 sucrose Substances 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 THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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 present invention discloses gingko bean curd residue health-care food having feature nourishing effects and a good mouthfeel. The health-care food is prepared by fermenting the raw materials in parts by weight: 10-15 parts of gingko kernels, 75-85 parts of bean curd residues, 0.1-0.3 part of rhizuopus chinensis spore powder, 2-3 parts of fragrant and sweet siraitia grosvenorii crystals, and 5-10 parts of Chinese yam powder. The products are rich in nutrition, easy for digestion and absorption, and fragrant and sweet in mouthfeel, also contain the active ingredients of the gingko kernels, siraitia grosvenorii and Chinese yams, and have effects of enhancing human body immunity.
Description
Technical field
The present invention relates to food, a kind of gingkgo bean curd slag health food having moistening face mouthfeel the best.
Background technology
Traditional eating method of Glycine max (L.) Merr. mainly makees the protein feeds of poultry, and appearance is the most bad, and it is good food materials in fact, and someone is made into fermented food, but only has nutritive value, lacks special health care, it addition, mouthfeel is the most bad.
Summary of the invention
For the deficiencies in the prior art, the present invention provides a kind of gingkgo bean curd slag health food having moistening face mouthfeel the best.
The technical scheme realizing the object of the invention is:
A kind of gingkgo bean curd slag health food having moistening face mouthfeel the best, is made by the following raw material counted by weight ratio is fermented:
Semen Ginkgo 10-15
Glycine max (L.) Merr. 75-85
Rhizopus spore powder 0.1-0.3
Fructus Momordicae sweet crystal 2-3
Common yam rhizome powder 5-10.
Described Semen Ginkgo, containing multiple nutrients materials such as crude protein, crude fat, reducing sugar, nucleoprotein, mineral, crude fibre and multivitamins, has unobstructed blood vessel, improves brain function, and face nourishing antidebilitation is old, expands blood vessel, blood circulation promoting, effect that strengthening the spleen Dingchuan is coughed.
Described Fructus Momordicae sweet crystal, remains the medical value of Fructus Momordicae, and mouthfeel is fresh and sweet, has a kind of special fragrance, and sugariness is about 8-10 times of sucrose.
Described rhizopus spore powder is a kind of zymocyte, for prior art.
The manufacture method of this health food, comprises the steps:
(1) formula materials weight weighing is pressed；
(2) Glycine max (L.) Merr. is boiled, cooling, mix with Semen Ginkgo, rhizopus spore powder, Fructus Momordicae sweet crystal and common yam rhizome powder and mix thoroughly；
(3) mixture mixed thoroughly is loaded in food bag, sealing, and punch on bag face, then
(4) ferment 1-2 days in 27-32 DEG C of environment, i.e. obtain being covered with the white chunks food materials of mycelia.
Gained food materials freshness date 4-5 days, should take advantage of and eat use raw, or leisure food is processed in drying.
This product is the most nutritious, absorption easy to digest, sweet mouthfeel, but also containing Semen Ginkgo, Fructus Momordicae and the active ingredient of Rhizomadioscoreae, has the effect strengthening body immunity.
Detailed description of the invention
A kind of gingkgo bean curd slag health food having moistening face mouthfeel the best, its formula material and materials weight be:
Semen Ginkgo 10, Glycine max (L.) Merr. 80, rhizopus spore powder 0.2, Fructus Momordicae sweet crystal 2, common yam rhizome powder 5.
Its preparation method is:
1, Glycine max (L.) Merr. is boiled, cooling；
2, the Glycine max (L.) Merr. after cooling down mixes with Semen Ginkgo, rhizopus spore powder, Fructus Momordicae sweet crystal and common yam rhizome powder to be mixed thoroughly；Then
3, the mixture mixed thoroughly is loaded in flat food bag, sealing, food bag face is made a call to 15 passages；
4, it is placed in the environment of 28 DEG C, ferment 30 hours.
Claims (2)
1. there is the gingkgo bean curd slag health food that moistening face mouthfeel is the best, it is characterized in that: made by the following raw material counted by weight ratio is fermented:
Semen Ginkgo 10-15
Glycine max (L.) Merr. 75-85
Rhizopus spore powder 0.1-0.3
Fructus Momordicae sweet crystal 2-3
Common yam rhizome powder 5-10.
Health food the most according to claim 1, is characterized in that: use the method comprised the steps to make:
(1) formula materials weight weighing is pressed；
(2) Glycine max (L.) Merr. is boiled, cooling, mix with Semen Ginkgo, rhizopus spore powder, Fructus Momordicae sweet crystal and common yam rhizome powder and mix thoroughly；
(3) mixture mixed thoroughly is loaded in food bag, sealing, and punch on bag face, then
(4) ferment 1-2 days in 27-32 DEG C of environment, i.e. obtain being covered with the white chunks food materials of mycelia.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510363764.1A CN106307227A (en) | 2015-06-29 | 2015-06-29 | Gingko bean curd residue health-care food having feature nourishing effects and good mouthfeel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510363764.1A CN106307227A (en) | 2015-06-29 | 2015-06-29 | Gingko bean curd residue health-care food having feature nourishing effects and good mouthfeel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307227A true CN106307227A (en) | 2017-01-11 |
Family
ID=57722512
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510363764.1A Withdrawn CN106307227A (en) | 2015-06-29 | 2015-06-29 | Gingko bean curd residue health-care food having feature nourishing effects and good mouthfeel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307227A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114694A (en) * | 2017-05-02 | 2017-09-01 | 蚌埠市星光豆制品厂 | A kind of instant soybean residue of local flavor |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019623A (en) * | 2007-03-30 | 2007-08-22 | 北京王致和食品集团有限公司 | Making process of fermented plant fiber and protein food |
| CN103734628A (en) * | 2013-11-26 | 2014-04-23 | 威海纽麦斯保健品有限责任公司 | Functional food able to strengthen the body's immunity and preparation method thereof |
-
2015
- 2015-06-29 CN CN201510363764.1A patent/CN106307227A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019623A (en) * | 2007-03-30 | 2007-08-22 | 北京王致和食品集团有限公司 | Making process of fermented plant fiber and protein food |
| CN103734628A (en) * | 2013-11-26 | 2014-04-23 | 威海纽麦斯保健品有限责任公司 | Functional food able to strengthen the body's immunity and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 宿富国: "《福寿文化与经济社会发展》", 31 January 2011 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114694A (en) * | 2017-05-02 | 2017-09-01 | 蚌埠市星光豆制品厂 | A kind of instant soybean residue of local flavor |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170111 |