CN106387086A

CN106387086A - Mung bean dried beancurd sticks and preparation method thereof

Info

Publication number: CN106387086A
Application number: CN201611029682.4A
Authority: CN
Inventors: 邹健
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-11-15
Filing date: 2016-11-15
Publication date: 2017-02-15

Abstract

The invention belongs the technical field of non-staple food processing, and in particular relates to mung bean dried beancurd sticks and a preparation method thereof. The mung bean dried beancurd sticks are prepared from the following raw materials in parts by weight: 150-200 parts of mung beans, 50-80 parts of cannabis, 20-30 parts of red beans, 20-40 parts of kudzu starch, 12-20 parts of alfalfa meal, 8-15 parts of herba houttuyniae, 8-16 parts of dried scallop, 4-12 parts of celery, 1-5 parts of tangerine peel, 5-10 parts of ginger granules, 5-10 parts of vegetable oil, 1-3 parts of table salt, 1-2 parts of citric acid, and 1-2 parts of a coagulating agent. The invention also discloses a preparation method of the mung bean dried beancurd sticks, and the preparation method comprises the following steps: weighing raw materials in sequence according to the parts by weight, and pretreating the raw materials; drying prepared dried beancurd stick sheets in drying equipment after the pretreatment; and cooling, slicing, packaging and storing the dried beancurd stick sheets after drying to obtain a finished product. The preparation method disclosed by the invention is simple, and is easy to promote, and the prepared dried bean curd sticks are rich in nutrition, strong in aroma, savoury and delicious, have effects of strengthening the spleen and stimulating the appetite, improving health condition, and clearing heat to reduce pathogenic fire, can better meet requirements of different consumer groups, and are easy to digest and absorb.

Description

A kind of mung bean curd sheet roll and preparation method thereof

Technical field

The invention belongs to non-staple food processing technique field is and in particular to a kind of mung bean curd sheet roll and preparation method thereof.

Background technology

Semen phaseoli radiati is that modal cereals one of are worked as, containing the mineral such as multivitamin, calcium, phosphorus, ferrum, tradition doctor Think：Semen phaseoli radiati is sweet in flavor and cold in property, nontoxic, has heat-clearing and toxic substances removing, and driving away summer heat is quenched the thirst, the work(of inducing diuresis to remove edema, improving acuity of vision and removing nebula, skin-care and beautifying Effect.Green bean vermicelli is one of traditional food of China, very popular, for this reason, Semen phaseoli radiati is also processed into respectively by each enterprise Also there is very big change in the non-staple food of formula various kinds, but the raising with people's living standard, Semen phaseoli radiati consumption and processing how Developing a kind of superior in quality mung bean food is highly to expect and have market value.Therefore, market occurs in that Increasing Semen phaseoli radiati processed food miscellaneous, the food for mung bean curd sheet roll aspect have not been reported, and dried bean is China One of famous national characters food, has very high nutritive value.Protein about 50% is contained, fat is about in general dried bean 28%, wherein also contain a large amount of unsaturated fatty acids, based on linoleic acid, without cholesterol, often to eat use can improve cardiovascular Function, supplements the aminoacid in human body.General dried bean is made of all Semen sojae atricolor, its color and luster HUANGBAI(sic), glossy bright, and branch is fat, Quality is crisp, and containing rich in protein and multiple nutritional components, but nutritional labeling ratio is single, and nutrition in process of manufacture becomes Shunting is lost seriously, and the health-care effect that result in dried bean is not especially desirable.

Content of the invention

For above-mentioned deficiency, the invention provides its preparation of a kind of brisk taste, nutritious mung bean curd sheet roll Method, the multiple efficacies such as energy spleen benefiting and stimulating the appetite of the present invention, catharsis and toxin expelling, health invigorating, resolving heat and reducing pathogenic fire and looks improving and the skin nourishing, the present invention is Realize above-mentioned purpose, the technical scheme of employing is as follows：

A kind of mung bean curd sheet roll is it is characterised in that described mung bean curd sheet roll is made up of the raw material of following weight portion：Semen phaseoli radiati 150- 200 parts, Urtica cannabina L. 50-80 part, Semen Phaseoli 20-30 part, Radix Puerariae starch 20-40 part, alfalfa meal 12-20 part, Herba Houttuyniae 8-15 part, dry scallop 8-16 part, Herba Apii graveolentiss 4-12 part, Pericarpium Citri Reticulatae 1-5 part, Rhizoma Zingiberis Recens grain 5-10 part, vegetable oil 5-10 part, Sal 1-3 part, citric acid 1-2 part, solidifying Gu agent 1-2 part.

Preferably, described mung bean curd sheet roll is made up of the raw material of following weight portion：180 parts of Semen phaseoli radiati, 70 parts of Urtica cannabina L., Semen Phaseoli 25 Part, 30 parts of powder of Radix Puerariae starch, 16 parts of alfalfa meal, 12 parts of Herba Houttuyniae, 13 parts of dry scallop, 8 parts of Herba Apii graveolentiss, 3 parts of Pericarpium Citri Reticulatae, 8 parts of Rhizoma Zingiberis Recens grain, plant 8 parts of oil, 2 parts of Sal, 1.5 parts of citric acid, 1.5 parts of coagulator.

Preferably, described coagulator is one or more of magnesium chloride, calcium phosphate or glutamine transaminage.

A kind of preparation method of mung bean curd sheet roll is it is characterised in that comprise the following steps：

A, weigh raw material by weight：Semen phaseoli radiati, Urtica cannabina L., Semen Phaseoli, powder of Radix Puerariae starch, alfalfa meal, Herba Houttuyniae, dry scallop, west Celery, Pericarpium Citri Reticulatae, Jiang Li, vegetable oil, Sal, citric acid, coagulator；

B, respectively Herba Houttuyniae, dry scallop, Herba Apii graveolentiss, Pericarpium Citri Reticulatae are cleaned, dry, pulverizing after mixed, with warm water soaking, then Put in pot, add vegetable oil and Sal carries out decocting 10～20 minutes, be filtrated to get seasoning slurry, standby；

C, respectively Semen phaseoli radiati, Semen Phaseoli, Urtica cannabina L. are worn into the granule that fineness is 40～60 mesh, then shell clean, then by Semen phaseoli radiati, Semen Phaseoli, the mixing of Urtica cannabina L. granule, are soaked 1～4 hour with 60～70 DEG C of water, plus 2～water mill of 5 times of weight become fineness be 120～ The original slurry of 160 purposes；

D, the original slurry preparing the seasoning slurry of step b preparation, step c are mixed, and add Radix Puerariae starch and lucerne Mu powder is stirred mixing, and after 180～220 mesh pulverizers into pulverizing, is filtrated to get screened stock material；

E, the screened stock material of step d is sent into heated and boiled in container, add coagulator to boil again 5～15 minutes, then adjust The pH value of slurry and juice depth, obtain modulating slurry；

F, by step e modulation slurry cause have flexibility flat dried bean container in molding, monoblock blank is provoked on surface Beancurd sheet, container bottom heating makes slurry, and temperature is maintained between 70～90 DEG C；

G, the beancurd sheet making step e are delivered in drying plant and are dried, by the dried bean dried cooling, section, packaging, storage Deposit and obtain finished product.

Preferably, the whipping step in described step d is, carrying out first time mixing time at normal temperatures is 20 minutes, so At 28～35 DEG C, standing carries out expanded for 2～5 hours afterwards, then carries out second stirring in room temperature, stirs 8～15 minutes.

Preferably, the drying in described step g be dry at a temperature of 50～65 DEG C to moisture be 9～13%.

Preferably, the NaHCO that described step e adjusts the pH value of slurry and juice depth is 0.5% using concentration₃Adjusted Section, the pH value range of regulation is 6.5～8.5, and described juice severity control is in 1～3cm.

Preferably, in described step b, soaked 10～20 minutes with 2～5 times of water, the temperature of described water is 40～60 DEG C.

The raw material that the mung bean curd sheet roll of present invention preparation adopts is all the non-staple food often eating in daily life, containing multiple Nutritional labeling, has very high nutritive value, wherein：

Semen Sesami, also known as sesame, linum (scientific name：Sesamum indicum), it is the seed kind of linum, Semen Sesami contains substantial amounts of The glyceride of fat and protein, wherein predominantly Oleic acid, linoleic acid, Palmic acid, arachidic acid etc.；Contain sterol, sesamin, sesame again Numb phenol, Folic Acid, nicotinic acid, sucrose, lecithin, protein；Also have dietary fiber, saccharide, vitamin A, vitamin B1, B2, Ni Ke The nutritional labelings such as acid, Vitamin E, lecithin, calcium, ferrum, magnesium, contain abundant Vitamin E in Semen Sesami, can prevent lipid peroxide Harm to skin, offsets or neutralizes the accumulation of intracellular harmful substance free radical, and whitening skin can be made to moisten, and can prevent each Plant scytitiss.Semen Sesami also has functions that blood-nourishing, can treat xerosis cutiss, coarse, make that skin is moist, ruddy light Pool.In addition, Semen Sesami also has invigorating the liver and kidney, benefiting essence-blood, and intestine moistening is dry, effect of lactogenesis.For treating physical weakness, dizzy ear Ring, hypertension, hyperlipidemia, cough, physical weakness, early whitening of hair, anemia are sallow, deficiency of body fluid, constipation due to dry stool, breast less, hematuria Deng disease.

Radix Puerariae starch, is to be extracted by from Radix Puerariae, and Radix Puerariae has to bring down a fever and promotes the production of body fluid, liver protection skin care, enhancing immunity, controls The effects such as treat cardiovascular and cerebrovascular disease, Radix Puerariae starch is contained among Radix Puerariae, and starch is topmost nutrient substance, Radix Puerariae in Radix Puerariae Containing Radix Puerariae total flavoness, it is the good medicine for the treatment of cardiovascular and cerebrovascular disease and hyperlipidemia, Radix Puerariae starch is through over cleaning, pulverizing defibrination, sieve (filter, be centrifuged or precipitate), dehydration, drying process is divided to prepare.

Dry scallop, is commonly called as Dried Scallop again, property sweet-salty put down, have enriching yin and nourishing kidney, spleen invigorating adjust in the effects such as.《Bencao Congxin》Say it Can " in lower controlled atmosphere, sharp the five internal organs, treat quench one's thirst " effect, Dried Scallop rich in proteins, carbohydrate, aminoacid, riboflavin and calcium, The multiple nutritional components such as phosphorus, ferrum, protein content is up to 61.8%, be Carnis Gallus domesticus, beef, 3 times of fresh shrimp, have enriching yin and nourishing kidney, Stomach function regulating adjust in function, can treat have a dizzy spell, the disease such as dry throat and mouth, chronic consumptive disease hemoptysis, weakness of the spleen and stomach, often to eat contribute to blood pressure lowering, Cholesterol reducing, tonification body-building.

Herba Houttuyniae, acrid in the mouth, cold, return lung warp, can improve immunity of organisms, heat-clearing and toxic substances removing, detumescence treat skin ulcer, diuresis removes Wet, clearing away heat to cure dysentery, invigorating the stomach and promoting digestion, with controlling excess-heat, pyretic toxicity, damp, disease heat be suffer from lung abscess, sore swollen toxin, hemorrhoidal hemorrhage, taste Accumulated heat etc..

Herba Medicaginiss, are the common names of Medicago (Medicago) plant, also known as Herba Loti Tenuis, and every hectogram Herba Medicaginiss contain vitamin C118mg, calcium 710mg, ferrum 9.7mg, selenium 8.5mg, alfalfa meal is that Herba Medicaginiss are prepared from through shining dry grinding, and Herba Medicaginiss have reduction gallbladder Sterin, balance blood sugar and hormone, promotion hypophysis function；To anemia, arthritis, ulcer, hemorrhage, skeleton or pass Section disease, digestive system and skin all have therapeutic effect.

Urtica cannabina L., on Chinese medicine and pharmacy, Urtica cannabina L. fruit is referred to as " Fructus Cannabiss ", " cannabis,fructuses ", (scientific name：Cannabis sativa) and Cry Fructus Cannabiss, there is appetite stimulator, mitigate pain, Urtica cannabina L. can be by nuisances such as lipochondrion unnecessary in vivo, cholesterol Matter excretes, and can toxin expelling lose weight again, again can enriching yin and nourishing kidney.It is eaten for a long time, it can be with enriching yin qi-restoratives, dredging blood vessel, in controlling Edema caused by wind, aid digestion, to women's puerperal disease and to constipation of old people, insomnia, hypertension, hyperlipidemia, diabetes, cholesterol, The diseases such as toxin expelling fat-reducing have special treatment.

In sum, the present invention, due to employing such scheme, has advantages below：

(1), the mung bean curd sheet roll of the present invention have chosen high-quality, raw material nutritious, easy to process, nutrition in the course of processing Composition does not run off, and remains more nutrition it is easy to absorb and digestion suction, and has no toxic side effect, has spleen benefiting and stimulating the appetite, increase Strong body constitution, resolving heat and reducing pathogenic fire, effect of lowering blood pressure and blood fat, beneficial health, there is higher nutritive value.

(2), the preparation method process is simple of the present invention, promotes easily, cost is relatively low, does not have foaming existing in slurrying flow process As in drying course, temperature control is more rigorous, will not produce the uneven or overbaking situation of baking.Its scientific formulation is closed Reason, production efficiency is high, and in preparation process, nutritional labeling not easily runs off, and effect is highly stable.

(3) mung bean curd sheet roll of present invention preparation is in good taste, and aromatic flavor is aromatic good to eat, can preferably meet different consumption The needs of colony.

Specific embodiment

With reference to implementing to the present invention a kind of mung bean curd sheet roll and preparation method thereof, it is described further.

First, prepare embodiment

Embodiment 1：

A kind of mung bean curd sheet roll, described mung bean curd sheet roll is made up of the raw material of following weight portion：200 parts of Semen phaseoli radiati, 50 parts of Urtica cannabina L., red 20 parts of bean, 20 parts of Radix Puerariae starch, 12 parts of alfalfa meal, 8 parts of Herba Houttuyniae, 8 parts of dry scallop, 4 parts of Herba Apii graveolentiss, 1 part of Pericarpium Citri Reticulatae, 5 parts of Rhizoma Zingiberis Recens grain, plant 5 parts of oil, 1 part of Sal, 1 part of citric acid, 1 part of coagulator.

The present embodiment provides a kind of preparation method of mung bean curd sheet roll, comprises the following steps：

A, weigh raw material by above parts by weight：Semen phaseoli radiati, Urtica cannabina L., Semen Phaseoli, powder of Radix Puerariae starch, alfalfa meal, Herba Houttuyniae, dry Shellfish, Herba Apii graveolentiss, Pericarpium Citri Reticulatae, Jiang Li, vegetable oil, Sal, citric acid, coagulator；

B, respectively Herba Houttuyniae, dry scallop, Herba Apii graveolentiss, Pericarpium Citri Reticulatae are cleaned, dry, pulverizing after mixed, soak 10 with 2 times of water Minute, the temperature of water is 60 DEG C, is then placed in pot, adds vegetable oil and Sal carries out decocting 10 minutes, be filtrated to get tune Taste slurry, standby；

C, respectively Semen phaseoli radiati, Semen Phaseoli, Urtica cannabina L. are worn into the granule that fineness is 40 mesh, then shell clean, then by Semen phaseoli radiati, red Bean, the mixing of Urtica cannabina L. granule, are soaked 4 hours with 60 DEG C of water, plus the water mill of 2 times of weight to become fineness be the original slurry of 120 purposes；

D, the original slurry preparing the seasoning slurry of step b preparation, step c are mixed, and add Radix Puerariae starch and lucerne Mu powder is stirred mixing, and the step of described stirring mixing is that carrying out first time mixing time at normal temperatures is 20 minutes, then At 28 DEG C, standing carries out expanded for 5 hours, then carries out second stirring in room temperature, stirs 8 minutes；After stirring finishes, cross 180 mesh Pulverizer, into pulverizing, is filtrated to get screened stock material；

E, the screened stock material of step d is sent into heated and boiled in container, add coagulator to boil again 5 minutes, then adjust slurry PH value and juice depth, obtain modulate slurry；In the embodiment of the present invention, the NaHCO being 0.5% using concentration₃It is adjusted The pH value of slurry and juice depth, the pH value range of regulation is 6.5, and described juice severity control is in 1cm；

F, by step e modulation slurry cause have flexibility flat dried bean container in molding, monoblock blank is provoked on surface Beancurd sheet, container bottom heating makes slurry, and temperature is maintained at 70 DEG C；

G, the beancurd sheet making step e are delivered in drying plant and are dried, and described drying is to dry at a temperature of 50 DEG C It is 9% to moisture, then the dried bean of drying cooled down, cut into slices, packing, storage obtains finished product.

Embodiment 2：

A kind of mung bean curd sheet roll, described mung bean curd sheet roll is made up of the raw material of following weight portion：150 parts of Semen phaseoli radiati, 80 parts of Urtica cannabina L., red 30 parts of bean, 40 parts of Radix Puerariae starch, 20 parts of alfalfa meal, 15 parts of Herba Houttuyniae, 16 parts of dry scallop, 12 parts of Herba Apii graveolentiss, 5 parts of Pericarpium Citri Reticulatae, 10 parts of Rhizoma Zingiberis Recens grain, 10 parts of vegetable oil, 3 parts of Sal, 2 parts of citric acid, 2 parts of coagulator.

B, respectively Herba Houttuyniae, dry scallop, Herba Apii graveolentiss, Pericarpium Citri Reticulatae are cleaned, dry, pulverizing after mixed, soak 20 with 5 times of water Minute, the temperature of water is 40 DEG C, is then placed in pot, adds vegetable oil and Sal carries out decocting 20 minutes, be filtrated to get tune Taste slurry, standby；

C, respectively Semen phaseoli radiati, Semen Phaseoli, Urtica cannabina L. are worn into the granule that fineness is 60 mesh, then shell clean, then by Semen phaseoli radiati, red Bean, the mixing of Urtica cannabina L. granule, are soaked 1 hour with 70 DEG C of water, plus the water mill of 5 times of weight to become fineness be the original slurry of 160 purposes；

D, the original slurry preparing the seasoning slurry of step b preparation, step c are mixed, and add Radix Puerariae starch and lucerne Mu powder is stirred mixing, and the step of described stirring mixing is that carrying out first time mixing time at normal temperatures is 20 minutes, then At 35 DEG C, standing carries out expanded for 2 hours, then carries out second stirring in room temperature, stirs 15 minutes；After stirring finishes, cross 220 Mesh pulverizer, into pulverizing, is filtrated to get screened stock material；

E, the screened stock material of step d is sent into heated and boiled in container, add coagulator to boil again 15 minutes, then adjust slurry PH value and juice depth, obtain modulate slurry；In the embodiment of the present invention, the NaHCO being 0.5% using concentration₃It is adjusted The pH value of slurry and juice depth, the pH value range of regulation is 8.5, and described juice severity control is in 3cm

F, by step e modulation slurry cause have flexibility flat dried bean container in molding, monoblock blank is provoked on surface Beancurd sheet, container bottom heating makes slurry, and temperature is maintained between 90 DEG C；

G, the beancurd sheet making step e are delivered in drying plant and are dried, and described drying is at a temperature of 50～65 DEG C Drying to moisture is 9～13%, then cools down the dried bean of drying, cuts into slices, packing, storage obtains finished product.

Embodiment 3：

A kind of mung bean curd sheet roll, described mung bean curd sheet roll is made up of the raw material of following weight portion：Described mung bean curd sheet roll is by following heavy The raw material of amount part is made：180 parts of Semen phaseoli radiati, 70 parts of Urtica cannabina L., 25 parts of Semen Phaseoli, 30 parts of Radix Puerariae starch, 16 parts of alfalfa meal, Herba Houttuyniae 12 Part, 13 parts of dry scallop, 8 parts of Herba Apii graveolentiss, 3 parts of Pericarpium Citri Reticulatae, 8 parts of Rhizoma Zingiberis Recens grain, 8 parts of vegetable oil, 2 parts of Sal, 1.5 parts of citric acid, coagulator 1.5 Part.

B, respectively Herba Houttuyniae, dry scallop, Herba Apii graveolentiss, Pericarpium Citri Reticulatae are cleaned, dry, pulverizing after mixed, soak 15 with 3 times of water Minute, the temperature of water is 55 DEG C, is then placed in pot, adds vegetable oil and Sal carries out decocting 15 minutes, be filtrated to get tune Taste slurry, standby；

C, respectively Semen phaseoli radiati, Semen Phaseoli, Urtica cannabina L. are worn into the granule that fineness is 50 mesh, then shell clean, then by Semen phaseoli radiati, red Bean, the mixing of Urtica cannabina L. granule, are soaked 3 hours with 65 DEG C of water, plus the water mill of 4 times of weight to become fineness be the original slurry of 150 purposes；

D, the original slurry preparing the seasoning slurry of step b preparation, step c are mixed, and add Radix Puerariae starch and lucerne Mu powder is stirred mixing, and the step of described stirring mixing is that carrying out first time mixing time at normal temperatures is 20 minutes, then At 32 DEG C, standing carries out expanded for 3 hours, then carries out second stirring in room temperature, stirs 12 minutes；After stirring finishes, cross 200 Mesh pulverizer, into pulverizing, is filtrated to get screened stock material；

E, the screened stock material of step d is sent into heated and boiled in container, add coagulator to boil again 12 minutes, then adjust slurry PH value and juice depth, obtain modulate slurry；In the embodiment of the present invention, the NaHCO being 0.5% using concentration₃It is adjusted The pH value of slurry and juice depth, the pH value range of regulation is 8, and described juice severity control is in 2cm；

F, by step e modulation slurry cause have flexibility flat dried bean container in molding, monoblock blank is provoked on surface Beancurd sheet, container bottom heating makes slurry, and temperature is maintained between 85 DEG C；

G, the beancurd sheet making step e are delivered in drying plant and are dried, and described drying is to dry at a temperature of 60 DEG C It is 12% to moisture, then the dried bean of drying cooled down, cut into slices, packing, storage obtains finished product.

2nd, toxicity test：

Take Kunming kind mouselet 200, each 100 of male and female, body weight is 18-22g, is randomly divided into two groups, every group 100, Wherein A group is diet test group, and B group be used mung bean curd sheet roll prepared by the present invention as feeding experimental group with adding, normally The amount of being fed for is 2gm/10g, and the daily morning and evening is each once, continuous feeding 1 month, observes medication reaction daily, and result shows two groups of B's The speed of the mouselet growth than A group for the mouselet, build is larger, and hair exquisiteness is more glossy, and B group mouselet behavior is as good as Often, no poisoning symptom, build, feces are all without exception, and general signs are good, show the safe and nontoxic pair of mung bean curd sheet roll of the present invention Effect.

3rd, clinical observation：

Accept for medical treatment age 20-60 year 200 have that immunity is poor, body constitution is weak, get angry, high and constipation the patient of blood pressure blood fat enters Row primary part observation, edible way：Cook with meal, once a day, 50～100g every time, 1 month is 1 course for the treatment of, even edible 2-3 treatment Journey, and take period, untoward reaction does not occur, products obtained therefrom safety non-toxic of the present invention is described.Observed result shows the present invention's Mung bean curd sheet roll all improves significantly to patient's each side of above-mentioned symptom, and the body constitution of patient, immunity have strengthened, for upper Fire, blood pressure blood fat and constipation symptom be improved significantly, energetic, complexion profit is red, and the intestines and stomach also has clear improvement, not anorexia, Improve constipation and Low effect more than 95%.The mung bean curd sheet roll mouth aromatic flavor of the present invention, flavour are mellow, smooth, fine and smooth, Moist, it is especially advantageous for absorption of human body, promote the improvement of physiological function, to reach recuperating disease purpose.

4th, evaluation test：

Certain brand mung bean curd sheet roll (matched group) that the mung bean curd sheet roll of embodiment 1 to embodiment 3 and market are sold exists respectively Carry out market survey test and appraisal, each embodiment prepares 50 parts of certain brand mung bean curd sheet roll that 50 parts of mung bean curd sheet roll and market are sold, Ask 200 Mass Viewpoint observation of complexion pools, fragrance at random, taste its mouthfeel, overall local flavor.The last masses, to its color and luster, fragrance, taste it Four index of quality such as mouthfeel, overall local flavor carry out taste test and appraisal, and investigation evaluating result is shown in Table 1.

Table 1:Taste evaluating result

Test event	Color and luster	Fragrance	Mouthfeel	Elasticity	Overall local flavor
						Embodiment 1	193 people	187 people	185 people	186 people	188 people
Embodiment 2	190 people	188 people	186 people	187 people	186 people
						Embodiment 3	192 people	189 people	187 people	188 people	187 people
Matched group	125 people	128 people	131 people	119 people	126 people

As it can be seen from table 1 the mung bean curd sheet roll of each embodiment of present invention preparation is cooked with meal or stir-fried and eaten use, randomly select 200 participation investigation masses in, certainly suggestion is held to mung bean curd sheet roll entirety local flavor, likes rate all to reach more than 90.0%, say The mung bean curd sheet roll of the bright present invention is put on market, and consumers in general can be subject to accept and like；And certain brand of market sale is green There is larger difference in the mung bean curd sheet roll that the color and luster of bean curd bamboo, fragrance, mouthfeel taste and overall local flavor are all provided with the present invention, this Illustrate mung bean curd sheet roll color and luster, fragrance, mouthfeel that the present invention provides and overall taste is better, the demand meeting masses.Simultaneously The sample batch that embodiments of the invention 1-3 is obtained carries out sanitary index and food quality standard is detected, testing result As shown in table 2 and table 3.

Table 2：Sanitary index testing result

Detection project	Embodiment 1	Embodiment 2	Embodiment 3
				Total number of bacteria (cfu/100g)	<7	<8	<6
Coliform (cfu/100g)	<19	<20	<17
				Mycete (cfu/100g)	<8	<6	<7
Commercial sterilization	Do not detect	Do not detect	Do not detect
				Arsenic (mg/kg, in terms of As)	0.004	0.005	0.004
Lead (mg/kg, in terms of Pb)	0.01	0.03	0.02
				Hydrargyrum (mg/kg, in terms of Hg)	0.07	0.08	0.06

Table 3：Food quality inspection result

Detection project	Embodiment 1	Embodiment 2	Embodiment 3
				Protein (g/100g)	32	33	30
Carbohydrate (g/100g)	43	42	40
				Fatty (mg/100g)	1.3	1.6	1.5
Dietary cellulose (mg/100g)	27	29	31
				Aminoacid sum (mg/100g)	1457	1362	1470
Calcium (mg/100g, in terms of Ca)	465	470	472
				Magnesium (mg/100g, in terms of Mg)	226	228	228
Ferrum (mg/100g, in terms of Fe)	136	137	145
				Zinc (mg/100g, in terms of Zn)	0.6	0.8	1.1
Copper (mg/100g, in terms of Zn)	0.8	0.7	0.8
				Phosphorus (mg/100g, in terms of P)	125	119	121
Vitamin B1 (mg/100g, in terms of VB1)	0.68	0.72	0.71
				Vitamin B2 (mg/100g, in terms of VB2)	0.67	0.68	0.70

In sum, the mung bean curd sheet roll of the embodiment of the present invention 1～3 preparation meets the sanitary standard of inspection and food in this area Quality touchstone, the result examining relevant parameter shows, suitable various people eat, and instant is cooked with meal Or stir-fry and eat, the mung bean curd sheet roll of the present invention has strong natural alcohol, work(that is low in calories and having promotion human consumption's absorption Effect, has higher nutritive value and market value, even more a kind of functional natural high quality food.

The foregoing is only the preferred embodiment of invention, not in order to limit the present invention, all spirit in the present invention Within principle, any modification, equivalent substitution and improvement made etc., should be included within the scope of the present invention.

Claims

1. a kind of mung bean curd sheet roll is it is characterised in that described mung bean curd sheet roll is made up of the raw material of following weight portion：Semen phaseoli radiati 150-200 Part, Urtica cannabina L. 50-80 part, Semen Phaseoli 20-30 part, Radix Puerariae starch 20-40 part, alfalfa meal 12-20 part, Herba Houttuyniae 8-15 part, dry scallop 8- 16 parts, Herba Apii graveolentiss 4-12 part, Pericarpium Citri Reticulatae 1-5 part, Rhizoma Zingiberis Recens grain 5-10 part, vegetable oil 5-10 part, Sal 1-3 part, citric acid 1-2 part, solidification Agent 1-2 part.

2. a kind of mung bean curd sheet roll according to claim 1 it is characterised in that：Described mung bean curd sheet roll is former by following weight portion Material is made：180 parts of Semen phaseoli radiati, 70 parts of Urtica cannabina L., 25 parts of Semen Phaseoli, 30 parts of Radix Puerariae starch, 16 parts of alfalfa meal, 12 parts of Herba Houttuyniae, dry scallop 13 Part, 8 parts of Herba Apii graveolentiss, 3 parts of Pericarpium Citri Reticulatae, 8 parts of Rhizoma Zingiberis Recens grain, 8 parts of vegetable oil, 2 parts of Sal, 1.5 parts of citric acid, 1.5 parts of coagulator.

3. a kind of mung bean curd sheet roll according to claim 1 and 2 it is characterised in that state coagulator be magnesium chloride, calcium phosphate or One or more of glutamine transaminage.

4. a kind of preparation method of the mung bean curd sheet roll described in any one of Claim 1-3 is it is characterised in that comprise the following steps：

A, weigh raw material by weight：Semen phaseoli radiati, Urtica cannabina L., Semen Phaseoli, Radix Puerariae starch, alfalfa meal, Herba Houttuyniae, dry scallop, Herba Apii graveolentiss, old Skin, Jiang Li, vegetable oil, Sal, citric acid, coagulator；

B, respectively by Herba Houttuyniae, dry scallop, Herba Apii graveolentiss, Pericarpium Citri Reticulatae clean, dry, pulverize after mixed, be soaked in water, be then placed in pot In, add vegetable oil and Sal carries out decocting 10～20 minutes, be filtrated to get seasoning slurry, standby；

C, respectively Semen phaseoli radiati, Semen Phaseoli, Urtica cannabina L. are worn into the granule that fineness is 40～60 mesh, then shell clean, then by Semen phaseoli radiati, red Bean, the mixing of Urtica cannabina L. granule, soak 1-4 hour with 60～70 DEG C of water, plus 2～to become fineness be 120～160 for the water mill of 5 times of weight The original slurry of purpose；

D, the original slurry preparing the seasoning slurry of step b preparation, step c are mixed, and add Radix Puerariae starch and alfalfa meal It is stirred mixing, after 180～220 mesh pulverizers into pulverizing, be filtrated to get screened stock material；

E, the screened stock material of step d is sent into heated and boiled in container, add coagulator to boil again 5～15 minutes, then adjust slurry PH value and juice depth, obtain modulate slurry；

F, by step e modulation slurry cause have flexibility flat dried bean container in molding, monoblock blank dried bean is provoked on surface Skin, container bottom heating makes slurry, and temperature is maintained between 70～90 DEG C；

G, the beancurd sheet making step e are delivered in drying plant and are dried, and the dried bean cooling of drying, section, packaging, storage are Obtain finished product.

5. a kind of preparation method of mung bean curd sheet roll according to claim 4 is it is characterised in that stirring in described step d Step is, carrying out first time mixing time at normal temperatures is 20 minutes, then at 28～35 DEG C standing carry out within 2～5 hours swollen Change, then carry out second stirring in room temperature, stir 8～15 minutes.

6. a kind of preparation method of mung bean curd sheet roll according to claim 4 is it is characterised in that drying in described step g Be dry at a temperature of 50～65 DEG C to moisture be 9～13%.

7. a kind of preparation method of mung bean curd sheet roll according to claim 4 is it is characterised in that described step e adjusts slurry PH value and juice depth be 0.5% using concentration NaHCO₃It is adjusted, the pH value range of regulation is 6.5～8.5, described Juice severity control is in 1～3cm.

8. a kind of preparation method of mung bean curd sheet roll according to claim 4 is it is characterised in that in described step b, with 2～5 Water again soaks 10～20 minutes, and the temperature of described water is 40～60 DEG C.