CN106720411A - Yam bean bean curd stick with dietary function - Google Patents
Yam bean bean curd stick with dietary function Download PDFInfo
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- CN106720411A CN106720411A CN201611014391.8A CN201611014391A CN106720411A CN 106720411 A CN106720411 A CN 106720411A CN 201611014391 A CN201611014391 A CN 201611014391A CN 106720411 A CN106720411 A CN 106720411A
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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 belongs to food processing field, the yam bean bean curd stick with dietary function is specifically disclosed, be made according to the raw material of following weight：80~95 parts of black soya bean, 10~15 parts of red bean, 30~50 parts of yam bean, 10~20 parts of Herba Kalimeridis, yellow 8~15 parts of millet, 6~12 parts of oat, 22~36 parts of wheat embryo, 12~25 parts of Kelp Powder, 6~12 parts of inulin, 6~10 parts of lemon juice, 8~20 parts of Chinese medicine extract.Yam bean bean curd stick each component scientific compatibility of the present invention, Synergistic, not only comprehensive nutrition, green safety, also have clearing heat and relieving fidgetness, mental-tranquilization, promote the production of body fluid to quench thirst, relax bowel, invigorating the spleen tonifying Qi, reducing blood lipid hypoglycemic hypotensive the effects such as, be the dietotherapy tonic of weakling after being ill.Bean curd stick glossiness of the present invention is good, and bar branch is uniform, and rehydration is good, and mouthfeel is flexible and unique, pleasant to the palate, the long times of aftertaste of food；The product quality that bean curd stick processing technology step of the present invention is simple, yield is high, obtained is high, and production cost is relatively low.
Description
Technical field
The present invention relates to a kind of food and processing method, and in particular to the yam bean bean curd stick with dietary function.
Background technology
Bean curd stick, is the film for boiling soya-bean milk surface solidification also known as Beancurd sheet or the skin of soya-bean milk, fresh eating or can be eaten after drying, and is east
The common food material of subregion.The word of the skin of soya-bean milk one appears in Li Shizhen (1518-1593 A.D.) earliest《Compendium of Materia Medica》In, Li Shizhen (1518-1593 A.D.) is said, by soya-bean milk plus
When hot, there is a tunic in surface, takes the film out, and the skin of soya-bean milk is obtained final product after drying.Bean curd stick be by the protein in soya-bean milk, fat etc. into
Segregation junction bean curd stick is that, with soya-bean milk as raw material, without bean product of the water content obtained in halogen process less than or equal to 11% are ordered, protein contains
Amount 40% or so, fat 20% or so, additionally, also containing abundant glutamic acid, black soya bean saponin, potassium, calcium, magnesium, zinc, iron and core yellow
The material of the needed by human body such as element, thiamine, in anti-oxidant, prevention of cardiovascular disease, improves the aspects such as body immunity with aobvious
Works is used.It can be seen that, bean curd stick is a layer that protein after thermal denaturation is polymerized with polysaccharide, lipid material in the heat absorption of soya-bean milk surface
Protein/lipid film, its formation is substantially that a protein compression is separated and the interaction between protein/fat
Process.Therefore, the composition of black soya bean raw material has with quality on the yield of bean curd stick and obviously influences.
And traditional bean curd stick is mostly slurrying, boiling, drying, the flow package for carrying out with single black soya bean as raw material, and
All it is mostly to be produced with small workshop mode, technology is weak, and black soya bean utilization rate only has 40% or so, it is low to go out bamboo rate, poor product quality, and
And the bean curd stick single varieties of output, homogeneity is seriously.It is after all battalion although traditional black soya bean bean curd stick protein content is higher
Form point and taste flavor be more single, can not meet modern people diet nutritional is balanced and multiple tastes demand.Mesh
Before, studies in China focuses mostly in the optimization of bean curd stick production technology, how to improve opening up for yuba quality and bean curd stick raw materials for production
The research of the aspects such as exhibition is less.In addition, at present also there is protein breakdown is not thorough, and screenings separation is not clean etc. in bean curd stick production technology
Problem, causes bean curd stick overnutrition to lose, along with the difference due to production method, the heat of bean curd stick and other bean product compared with
Come some high, every 100 grams of heat is 457 kilocalories (82 kilocalories of bean curd, 140 kilocalories of dried bean curd, 244 kilocalories of fried bean curd), therefore,
The people of control body weight is needed often not eat bean curd stick, or the appropriate intake for reducing staple food when bean curd stick is eaten preferably, but for both
Need control body weight to like the crowd of bean curd stick again, bean curd stick can only be kept someone at a respectful distance.
For above mentioned problem, the present invention in itself and technique is studied, develops a kind of yam bean bean curd stick with regard to bean curd stick, meets people
To nutrition demand, daily consumption in a balanced way, while playing a part of Dietotherapy health.
The content of the invention
It is an object of the invention to：For above-mentioned problem, there is provided it is a kind of it is nutritious, with the cool of health-care efficacy
The process optimization of potato bean curd stick and bean curd stick, meets the effect that various crowds reach dietotherapy.
The technical solution adopted by the present invention is as follows：
Yam bean bean curd stick with dietary function, is made according to the raw material of following weight：80~95 parts of black soya bean, red bean 10~
15 parts, 30~50 parts of yam bean, 10~20 parts of Herba Kalimeridis, yellow 8~15 parts of millet, 6~12 parts of oat, 22~36 parts of wheat embryo,
12~25 parts of Kelp Powder, 6~12 parts of inulin, 6~10 parts of lemon juice, 8~20 parts of Chinese medicine extract.
As the preferred technical solution of the present invention, the active ingredient of the Chinese medicine extract contain CORTEX ACANTHOPANACIS, corn stigma,
Watermelon peel, ginkgo, the weight ratio between them are (2~5):1:(1~3):2, the preparation of the Chinese medicine extract：Take in mass ratio
CORTEX ACANTHOPANACIS, corn stigma, watermelon peel, ginkgo are crushed, and are 1 by material-water ratio:6~8 add water, through 40~50 DEG C of 1~1.5h of flooding
After filter, first time filtrate and filter residue are obtained, to adding 3~5 times of hot water of 100~110 DEG C of amount of filter residue weight, extraction 30 in filter residue
Filtered after~50 minutes, carry out centrifugation purification after the mixing of the filtrate that extracts twice, through polyvinylidene fluoride ultrafiltration membrane filtration, then passed through
Cross 46~48 DEG C of vacuum rotatings and be concentrated into the 1/4 of original volume, obtain Chinese medicine extract.
The preparation method of yam bean bean curd stick of the present invention with dietary function, comprises the following steps：
（1）Pretreatment of raw material and preparation：
Black soya bean is pre-processed：The black soya bean of bright in color, full grains is gone into the removal of impurity, is soaked with 28~32 DEG C of water, until black soya bean
Untill water absorption rate 20~25%, you can drain the water standby；
Yam bean is pre-processed：Fresh yam bean is chosen, fritter is cut into yam bean cleaning, add quality molten for the 95% of 6 times of yam bean ethanol
Liquid and 0.01% citric acid, are beaten after being well mixed, and yam bean slurries are obtained, and yam bean slurries are placed into centrifugal pump
Row juice slag is separated, and 200 mesh filter screens excessively, obtains yam bean juice and yam bean slag, subtle powder smash and excessively 220 after yam bean slag is vacuum dried
Mesh filter screen, obtains yam bean powder；
Herba Kalimeridis are pre-processed：The wild Herba Kalimeridis for taking fresh clean are placed in 100~120 DEG C of water scald 3-5min, Ran Hou
20~25 DEG C are cooled in 10min, the Herba Kalimeridis scalded are removed into bitter draining, finally carry out being dehydrated obtain water content for 30~
40% de- bitter Herba Kalimeridis, are 1 in mass ratio:5 de- bitter Herba Kalimeridis and water mix mashing filtering in being put into beater, abandon filter residue
Take Herba Kalimeridis slurries standby；
Red bean, wheat embryo, yellow millet, oat are taken by said ratio, is 1 according to material-water ratio:8 add water and place vessel in heating
Boil, stirring is not stopped up to water is sticky, stop heating, obtain various grains gruel standby；
（2）Immersion：The 50% of Chinese medicine extract gross mass is taken, is 1 according to the mass ratio of Chinese medicine extract and water:12~15 are carried out
Dilution, the black soya bean obtained by pretreatment is placed and is heated to being soaked in 50~60 DEG C of Chinese medicine dilution, until black soya bean water absorption rate 105
Untill~120%；
（3）Defibrination：The soaked black soya bean of upper step is delivered into aseptic sander, is 1 according to material-water ratio:5 add water is polished into slurry, defibrination
Yam bean powder, various grains gruel, Herba Kalimeridis slurries and the Kelp Powder for adding pretreatment to obtain afterwards, are well mixed to obtain batch mixing, add water dilution
The slurry granularity for grinding is 2~3 μm, and amount of water is 6 times of batch mixing, and soya-bean milk is obtained after separating removal bean dregs；
（4）Mashing off：Upper step gained soya-bean milk and the chrysanthemum obtained in yam bean juice, remaining 50% Chinese medicine extract and raw material of pretreatment
Powder, lemon juice are mixed heating thoroughly and are boiled to 88~93 DEG C together, continue 10~20min of boiling, and are incubated 8min, cross 200~220 mesh
Sieve, filters to obtain ripe soya-bean milk；
（5）Take off bamboo：Ripe soya-bean milk is caused in beancurd stick boiler, regulation soya-bean milk solid content to 5.0~5.5%, pH value to 7.2, heating
85~90 DEG C of insulation, while constantly being dried to slurry face, uncovers after forming one layer of laitance coating per 5min, until soya-bean milk is taken off and dry is in pot
Only；
（6）Drying：Dried during the bean curd stick of upper one-step forming is delivered into drying chamber or drying plant, cooling obtains final product yam bean bean curd stick.
As the preferred technical solution of the present invention, in the step（3）In, water temperature controls 50~56 DEG C all the time during defibrination.
Be conducive to Separation of Proteins, improve bean curd stick protein content.
As the preferred technical solution of the present invention, in the step（4）In, by step（3）The weight hundred of middle gained soya-bean milk
Divide than meter, be separately added into Gluten 0.08~0.12%, glucomannans 0.1~0.2%, isomaltoketose 0.05~0.08%.
Gluten, locust bean gum and sucrose fatty ester are added in soya-bean milk, the quality and quantity for increasing web rot bamboo is reached, promoted in bean curd stick
The formation of portion's network structure, improves the biceps of bean curd stick, improves the mouthfeel after product rehydration, and addition sodium citrate improves bean curd stick brightness
Value, plays a part of color protection.
As the preferred technical solution of the present invention, the step（6）The bean curd stick of shaping is carried out into three drying, is dried for the first time
Dry 60~65 DEG C of temperature, continues 0.5~1h, and second temperature is 50~55 DEG C, continues 1.5~2h；Third time drying temperature 40
~45 DEG C, continue 6~8h, without ventilation.By three drying, the bean curd stick of production is not easy to break, inside and outside uniform drying, and lattice framing is not
Distortion；And far-infrared ray drying is used, can both improve yuba quality, improve bean curd stick yield, shorten drying time, moreover it is possible to reduce swallow
Wheat wheat fishy smell, precious jade post fishy smell improve the effect of mouthfeel to reach.
The effect of main component in yam bean bean curd stick of the present invention：
Yam bean also known as husky Pueraria lobota, yam bean, the work(with capable of clearing heat and reducing internal heat, nourishing Yin and promoting production of body fluid are eaten something rare or are squeezed the juice and drinks, containing abundant moisture,
Carbohydrate, rich in vegetable protein, fiber, carbohydrate, vitamin, and containing calcium necessary to human body, iron, zinc, copper,
The several kinds of mineral elements such as phosphorus.Modern science shows, it also have reduce blood pressure, blood fat the effects such as.Can treat because of the hair that flu occurs
Heat, polydipsia, have sore throat；Dysphoria with smothery sensation, hectic fever, night sweat, feverishness in palms and soles, insomnia and the Woman climacteric that deficiency of YIN-blood causes occur
Above-mentioned similar symptom.
Herba Kalimeridis, taste is pungent is cool, cold nature, there is clearing heat and detoxicating, cooling blood and hemostasis, inducing diuresis and reducing edema.Cure mainly abscess of throat,
Pain furuncle treats the diseases such as sore, jaundice, oedema, dysentery, stranguria with turbid discharge.Young stem and leaf moisture content, calcium, phosphorus, iron, carrotene, potassium, vitamin B, Buddhist nun
Gram acid etc..
Red bean, has functions that except heat toxin, dispelling malignant blood, full dissipate-swelling, diuresis, logical breast.The yellow millet of collocation, black soya bean, wheat
Plumule, oat, greatly improve the absorption rate of protein, and beans is learnt from other's strong points to offset one's weaknesses with cereal, increase the amino acid and egg of bean curd stick
White matter content.
Oat, rich in linoleic acid, sowens has auxiliary curative effect to fatty liver, diabetes, edema, constipation etc., reduces courage and consolidates
Alcohol, and nourishing the stomach, muscle power is strengthened to the elderly, promotes longevity of great advantage, is also had extraordinary hypoglycemic to diabetic, is subtracted
Effect of fertilizer.
Yellow millet, 9.2%-14.7% containing protein, fatty 3.0%-4.6% and vitamin.It is sweet, salty, cool in nature；Enter kidney,
Spleen, stomach；It is deficient with strengthening the spleen and stomach, help, and middle kidney-nourishing, except heat, the effect of removing toxic substances；Cure mainly taste abnormal heat, gastric disorder causing nausea vomiting,
Quench one's thirst, diarrhea.
Wheat embryo, is a kind of high protein, homovitamin E, low-heat, low fat, the nutriment of low cholesterol, containing abundant
Vitamin E, vitamin B complex, n-octacosanol, vegetable protein, unrighted acid and substantial amounts of food fiber, and contain
There are the mineral matters such as abundant calcium, iron, zinc, selenium.Can stimulating gastrointestinal road, can prevent treating constipation, hemorrhoid and to not causing freely because of enteron aisle
Whelk, color spot etc. have adjustment effect, and can eliminate oedema, enhance immunity, turn down blood pressure, buffer anaemia, are conducive to growth
Development.
Sea-tangle, nature and flavor are salty-cold, with softening hard masses, dissipating bind, anti-inflammatory, relieving asthma, current Li Shui, dispel lipoid and reducing blood pressure the effects such as, and to anti-
Controlling anthraco-silicosis has preferably effect.Seaweed gel mass-energy promotes internal radioactive substance to be excreted in company with stool, so as to reduce
Accumulation of the radioactive substance in human body, decreases the occurrence probability of radiation disease.Kelp nourishing value is very high, per hectogram
Contain in dry sea-tangle：8.2 grams of crude protein, 0.1 gram of fat, 57 grams of sugar, 9.8 grams of crude fibre, 12.9 grams of inorganic salts, 2.25 grams of calcium, iron
0.15 gram, and 0.57 milligram of carrotene, 0.69 milligram of thiamine, 0.36 milligram of riboflavin, 16 milligrams of niacin, can send
262 kilocalories of heats.It is a kind of preferable eatable cellulose containing 60% fucoidin in sea-tangle, it can slow down radioactive element
Strontium is excreted strontium by intestinal absorption.After diabetes patient sea-tangle, gastric emptying and the time by small intestine can be delayed,
Accordingly even when in the case where amount of insulin secretion is reduced, blood-sugar content will not also rise, the effect for the treatment of diabetes is reached.Together
Sample, is used to treat obesity, and sea-tangle can both reduce or remit the hunger of stomach, and several amino acids and mineral matter can be therefrom absorbed again.In addition,
Laminarin also has certain effect to reduction blood fat, prevention and treatment of coronary heart disease.
Lemon juice, sour, micro-sweet, cold nature.Can promote the production of body fluid to quench thirst, clearing away summerheat, harmonizing stomach and lowering adverse Qi, preventing phlegm from forming and stopping coughing.Containing carbohydrate,
The compositions such as citric acid, malic acid, hesperidine, naringin, vitamin B1, B2, C, nicotinic acid, calcium, phosphorus, iron.
Inulin is the mixture of the natural levulan of a class, levulan be fructose units coupled by (2-1) chain form and with
The carbohydrate that glucose unit terminates.Balance, relax bowel with hypoglycemic, control blood fat, clearing damp whitening, promote it is newly old
The effects such as metabolism.
CORTEX ACANTHOPANACIS, also known as white thorn, mesh bone, chase after wind and make.With wind-damp dispelling, filling liver kidney, the effects such as strengthening the bones and muscles.《Book on Chinese herbal medicine
Detailed outline》Described in：" control rheumatism Impotence numbness, strengthen the bone." modern study, this product also have it is antitumor, antifatigue, reduce whole blood glue
The effects such as degree, atherosclerosis formation.
Corn stigma, fatty oily 2.5%, volatile oil 0.12%, tree gelatinoid 3.8%, resin 2.7%, bitter taste glucoside
1.15%th, saponin 3.18%, alkaloid is O.05%.Also contain kryptoxanthin, ascorbic acid, pantothenic acid, inositol, vitamin K, sitosterol, beans steroid
Alcohol, malic acid, citric acid, tartaric acid, oxalic acid etc..With diuresis, expel the heat-evil, soothing the liver, cholagogic.Control nephritic dropsy, tinea pedis, jaundice liver
Inflammation, hypertension, cholecystitis, gall stone, diabetes, hematemesis and epistaxis, nasosinusitis, acute mastitis.
Watermelon peel, it is sweet, light, it is cool in nature.The thoughts of returning home, stomach, bladder warp.Effect with refrigerant solution profit.Control hot summer weather polydipsia, urine
It is deficient, oedema, aphthae.
Ginkgo, mild-natured, sweet bitterness is slightly poisonous；Enter lung, kidney channel.Astringe the lung gas, relieving asthma and cough, check with turbidity reduces just, sterilization
Desinsection.Ginkgo leaf has some improvement microcirculation function, and gingko leaf preparation shares treatment diabetes with antidiabetic drug good therapeutic effect,
Can be used for the adjuvant of diabetes.
In sum, beneficial effects of the present invention：
1st, yam bean bean curd stick of the present invention first separates yam bean slurries juice slag with black soya bean, yam bean and Herba Kalimeridis as main material, and yam bean powder adds
Enter and be beaten by the black soya bean after Chinese medicine extract immersion, black soya bean is fully tied again after the active ingredient for absorbing Chinese medicine extract
The nutriments such as starch, fiber, the mineral matter of yam bean powder are closed, the toughness and intensity of bean curd stick is improved, then yam bean juice is added to and boils
In soya-bean milk afterwards, soya-bean milk is set to fully absorb the nutriments such as the vegetable protein of yam bean, vitamin C, while can also improve yam bean
Utilization rate；On the basis of traditional bean curd stick is made using black soya bean, addition main material yam bean, Herba Kalimeridis increase vegetable protein, meals
Fiber, not only alleviates the loss of traditional bean curd stick albumen, and the effect also with capable of clearing heat and reducing internal heat, nourishing Yin and promoting production of body fluid reduces the heat of bean curd stick,
The puzzlement such as increased weight that high heat is brought is reduced, also with the effect of the blood fat that reduces blood pressure.
2nd, yam bean bean curd stick of the present invention soaks black soya bean by Chinese medicine extract first, and remaining Chinese medicine is then added in mashing off
Extract solution, successively adds Chinese medicine extract twice, soya-bean milk is fully absorbed active ingredient in Chinese medicine extract, the Chinese medicine extract
Synergistic have tonify the kidney to relieve mental strain, nourishing yin to moisten dryness, promote the production of body fluid to quench thirst, clearing damp relieving restlessness, antifatigue health-care effect, not only improve finished product
The nutritional ingredient of bean curd stick, the intake of heat when also reducing edible, then coordinate Synergistic with yam bean, reach clearing heat and relieving fidgetness, fat reducing
The effect of step-down.
3rd, addition wheat embryo, yellow millet, red bean and oat, greatly improve the absorption rate of protein, beans and paddy
Class is learnt from other's strong points to offset one's weaknesses, and increases the amino acid and protein content of bean curd stick, also as the natural auxiliary flavor enhancement of bean curd stick, solves tradition rotten
The frangible problem of bamboo；Along with Kelp Powder, inulin, regulation human endocrine, promote human metabolism, sea-tangle anti-inflammatory relievings asthma,
Current Li Shui, the effect for lipoid and reducing blood pressure of dispelling ensure to reduce the intake of heat during edible bean curd stick, reasonably combined by bean curd stick with yam bean, Chinese medicine
Hypertension and hyperlipemia, the health-care effect of clearing heat and relieving fidgetness reach maximization；The lemon juice of addition has reduces wheat embryo fishy smell, sea-tangle
In the effect of fishy smell, starch that the citric acid being rich in lemon, yam bean are rich in and amino acid, wheat and sea-tangle contained starch and
Amino acid, in addition to increasing the nutrition of bean curd stick, also acts as protein and fatty ratio in regulation bean curd stick, and change the thing of bean curd stick
Rationality energy, increases the intensity and toughness of bean curd stick, solves the problems, such as that bean curd stick is frangible.
4th, yam bean bean curd stick each component scientific compatibility of the present invention, Synergistic, not only comprehensive nutrition, green safety, also have
Clearing heat and relieving fidgetness, mental-tranquilization, promote the production of body fluid to quench thirst, relax bowel, invigorating the spleen tonifying Qi, the hypoglycemic hypotensive of reducing blood lipid, be particularly suitable for the old and the weak
Women and children, infant, patients with chronic diseases, obese patient, are the dietotherapy tonics of weakling after being ill, to angiocardiopathy and glycosuria
Patient is optimal dietary product.Bean curd stick glossiness of the present invention is good, and bar branch is uniform, and rehydration is good, and mouthfeel is flexible and unique,
Pleasant to the palate, the long times of aftertaste of food；The product quality that bean curd stick processing technology step of the present invention is simple, yield is high, obtained is high, and
Production cost is relatively low.
Specific embodiment
The present invention is described in further detail with reference to embodiment：
Embodiment 1
Yam bean bean curd stick with dietary function, is made according to the raw material of following weight：It is 95 parts of black soya bean, 10 parts of red bean, cool
50 parts of potato, 10 parts of Herba Kalimeridis, yellow 15 parts of millet, 6 parts of oat, 36 parts of wheat embryo, 12 parts of Kelp Powder, 12 parts of inulin, lemon juice 6
Part, 20 parts of Chinese medicine extract.
As the preferred technical solution of the present invention, the active ingredient of the Chinese medicine extract contain CORTEX ACANTHOPANACIS, corn stigma,
Watermelon peel, ginkgo, the weight ratio between them are 5:1:3:2, the preparation of the Chinese medicine extract：Take in mass ratio CORTEX ACANTHOPANACIS,
Corn stigma, watermelon peel, ginkgo are crushed, and are 1 by material-water ratio:8 add water, and are filtered after 50 DEG C of flooding 1.5h, obtain first time filtrate
And filter residue, to 5 times of hot water of 110 DEG C of amount of filter residue weight are added in filter residue, extraction is filtered after 50 minutes, and the filtrate for extracting twice is mixed
Centrifugation purification is carried out after conjunction, through polyvinylidene fluoride ultrafiltration membrane filtration, then be concentrated into the 1/ of original volume by 48 DEG C of vacuum rotatings
4, obtain Chinese medicine extract.
The preparation method of yam bean bean curd stick of the present invention with dietary function, comprises the following steps：
（1）Pretreatment of raw material and preparation：
Black soya bean is pre-processed：The black soya bean of bright in color, full grains is gone into the removal of impurity, is soaked with 30 DEG C of water, until black soya bean absorbs water
Untill rate 22%, you can drain the water standby；
Yam bean is pre-processed：Fresh yam bean is chosen, fritter is cut into yam bean cleaning, add quality molten for the 95% of 6 times of yam bean ethanol
Liquid and 0.01% citric acid, are beaten after being well mixed, and yam bean slurries are obtained, and yam bean slurries are placed into centrifugal pump
Row juice slag is separated, and 200 mesh filter screens excessively, obtains yam bean juice and yam bean slag, subtle powder smash and excessively 220 after yam bean slag is vacuum dried
Mesh filter screen, obtains yam bean powder；
Herba Kalimeridis are pre-processed：The wild Herba Kalimeridis for taking fresh clean are placed in 120 DEG C of water the 5min that scalds, and are then dropped in 10min
The Herba Kalimeridis scalded are removed bitter draining by temperature to 22 DEG C, finally carry out being dehydrated the de- bitter Herba Kalimeridis for obtaining that water content is 35%, are pressed
Mass ratio is 1:5 de- bitter Herba Kalimeridis and water are put into beater and mix mashing filtering, and abandoning filter residue, to take Herba Kalimeridis slurries standby；
Red bean, wheat embryo, yellow millet, oat are taken by said ratio, is 1 according to material-water ratio:8 add water and place vessel in heating
Boil, stirring is not stopped up to water is sticky, stop heating, obtain various grains gruel standby；
（2）Immersion：The 50% of Chinese medicine extract gross mass is taken, is 1 according to the mass ratio of Chinese medicine extract and water:12 are diluted,
Black soya bean obtained by pretreatment is placed and is heated to being soaked in 55 DEG C of Chinese medicine dilution, untill black soya bean water absorption rate 110%；
（3）Defibrination：The soaked black soya bean of upper step is delivered into aseptic sander, is 1 according to material-water ratio:5 add water is polished into slurry, defibrination
Yam bean powder, various grains gruel, Herba Kalimeridis slurries and the Kelp Powder for adding pretreatment to obtain afterwards, are well mixed to obtain batch mixing, add water dilution
The slurry granularity for grinding is 3 μm, and amount of water is 6 times of batch mixing, and soya-bean milk is obtained after separating removal bean dregs；Water temperature is controlled all the time during defibrination
56℃；
（4）Mashing off：Upper step gained soya-bean milk and the chrysanthemum obtained in yam bean juice, remaining 50% Chinese medicine extract and raw material of pretreatment
Powder, lemon juice are mixed heating thoroughly and are boiled to 90 DEG C, then by step together（3）The percentage by weight meter of middle gained soya-bean milk is separately added into glutelin
Powder 0.10%, glucomannans 0.15%, isomaltoketose 0.06%, continue boiling 18min, and are incubated 8min, cross 200 mesh sieves and obtain
Ripe soya-bean milk；
（5）Take off bamboo：Ripe soya-bean milk is caused in beancurd stick boiler, regulation soya-bean milk solid content to 5.0%, pH value to 7.2, heating and thermal insulation 85
DEG C, while continuous dry to slurry face, uncovered after forming one layer of laitance coating per 5min, untill soya-bean milk in pot is taken off and done；
（6）Drying：Dried during the bean curd stick of upper one-step forming is delivered into drying chamber or drying plant, the bean curd stick of shaping is carried out into three bakings
Dry, 62 DEG C of first time drying temperature continues 0.5h, and second temperature is 52 DEG C, continues 2h；42 DEG C of third time drying temperature, holds
Continuous 7h, without ventilation, cooling obtains final product yam bean bean curd stick.
Embodiment 2
Yam bean bean curd stick with dietary function, is made according to the raw material of following weight：It is 80 parts of black soya bean, 15 parts of red bean, cool
30 parts of potato, 20 parts of Herba Kalimeridis, yellow 8 parts of millet, 12 parts of oat, 22 parts of wheat embryo, 125 parts of Kelp Powder, 6 parts of inulin, lemon juice
10 parts, 20 parts of Chinese medicine extract.
The active ingredient of the Chinese medicine extract contains CORTEX ACANTHOPANACIS, corn stigma, watermelon peel, ginkgo, the weight between them
Amount is than being 2:1:3:2, the preparation of the Chinese medicine extract：CORTEX ACANTHOPANACIS, corn stigma, watermelon peel, ginkgo are taken in mass ratio to crush, and are pressed
Material-water ratio is 1:6 add water, and are filtered after 40 DEG C of flooding 1h, obtain first time filtrate and filter residue, to addition filter residue weight 3 in filter residue
Times 100 DEG C of hot water of amount, extraction is filtered after 30 minutes, carries out centrifugation purification after the filtrate mixing for extracting twice, through gathering inclined difluoro
Ethene ultrafiltration membrance filter, then the 1/4 of original volume is concentrated into by 46~48 DEG C of vacuum rotatings, obtain Chinese medicine extract.
The preparation method of the above-mentioned yam bean bean curd stick with dietary function is same as Example 1.
Embodiment 3
Yam bean bean curd stick with dietary function, is made according to the raw material of following weight：It is 90 parts of black soya bean, 12 parts of red bean, cool
40 parts of potato, 15 parts of Herba Kalimeridis, yellow 10 parts of millet, 10 parts of oat, 30 parts of wheat embryo, 15 parts of Kelp Powder, 10 parts of inulin, lemon juice
8 parts, 10 parts of Chinese medicine extract.
The active ingredient of the Chinese medicine extract contains CORTEX ACANTHOPANACIS, corn stigma, watermelon peel, ginkgo, the weight between them
Amount is than being 3:1:2:2, the preparation of the Chinese medicine extract：CORTEX ACANTHOPANACIS, corn stigma, watermelon peel, ginkgo are taken in mass ratio to crush, and are pressed
Material-water ratio is 1:7 add water, and are filtered after 45 DEG C of flooding 1h, obtain first time filtrate and filter residue, to addition filter residue weight 5 in filter residue
Times 105 DEG C of hot water of amount, extraction is filtered after 40 minutes, carries out centrifugation purification after the filtrate mixing for extracting twice, through gathering inclined difluoro
Ethene ultrafiltration membrance filter, then the 1/4 of original volume is concentrated into by 46 DEG C of vacuum rotatings, obtain Chinese medicine extract.
The preparation method of the above-mentioned yam bean bean curd stick with dietary function is same as Example 1.
Yam bean bean curd stick of the present invention is described further below by experiment：
First, subjective appreciation
The bean curd stick that bean curd stick obtained by embodiment 1-3 preparations is sold with market supermarket is cooked into subjective appreciation, 30 people is randomly choosed, often
People evaluates to embodiment and commercially available bean curd stick, 25 points of each full marks（Color and luster：It is vivid, there is nature oil gloss；Smell：Have clear
New strong beany flavour, free from extraneous odour；Tissue morphology：Form is complete, free from admixture, without slurry bubble, organizes fine and closely woven pore-free；Mouthfeel：Carefully
It is tender, smooth, chewiness）, each to be given a mark respectively, results averaged, specific results of sensory evaluation is shown in Table 1：
The results of sensory evaluation of the bean curd stick of the present invention of table 1 and commercially available bean curd stick
Show from the result of table 1, yam bean bean curd stick of the present invention, bright has nature oil gloss, beany flavour is strong, there is yam bean
Fragrant, mouthfeel is delicate, smooth, there is chewy texture, flexible, and form is complete, free from admixture, and without slurry bubble, institutional framework is fine and closely woven, without gas
Hole, obtains liking for consumers in general.
2nd, bean curd stick yield of the present invention and assessment of performance
Bean curd stick obtained by embodiment 1-3 preparations as experimental group, the bean curd stick that the method for preparing bean curd stick with tradition is prepared are made
It is control group, the bean curd stick yield of determination experiment group and control group first；The random choosing respectively in experimental group and control group again
Take appropriate bean curd stick, respectively at being soaked 2 hours in 25 DEG C of water, take out, draining, determine respectively embodiment and control group water content,
Residue value, elongation percentage, tensile strength and brightness value, the yield and assessment of performance of embodiment and control group bean curd stick the results are shown in Table 2：
The yield and assessment of performance result of the bean curd stick of the present invention of table 2 and control group bean curd stick
Show from the result of table 2, yam bean bean curd stick of the present invention, after being soaked in 25 DEG C of water, water content, tensile strength, elongation percentage
Control group is all higher than with brightness value, quite, yield improves 32.4% to residue value compared with control group, and tensile strength improves
72.1%, elongation percentage improves 71%, and brightness value improves 62.8%, illustrates the yam bean bean curd stick of present invention preparation and has stronger machine
Tool performance and preferable rehydration.
Embodiment provided above only with for convenience of the present invention is illustrated, not makees any formal limitation to invention,
Any those of ordinary skill in the art, if being carried in the range of technical characteristic the present invention is not departed from, using this
The Equivalent embodiments for locally being changed done by invention disclosed technology content or being modified, and without departing from technical characteristic of the invention
Content, still falls within the range of the technology of the present invention feature.
Claims (6)
1. there is the yam bean bean curd stick of dietary function, it is characterised in that the raw material according to following weight is made：Black soya bean 80~
95 parts, 10~15 parts of red bean, 30~50 parts of yam bean, 10~20 parts of Herba Kalimeridis, yellow 8~15 parts of millet, 6~12 parts of oat, wheat
22~36 parts of plumule, 12~25 parts of Kelp Powder, 6~12 parts of inulin, 6~10 parts of lemon juice, 8~20 parts of Chinese medicine extract.
2. the yam bean bean curd stick with dietary function according to claim 1, it is characterised in that：The Chinese medicine extract has
Effect composition contains CORTEX ACANTHOPANACIS, corn stigma, watermelon peel, ginkgo, and the weight ratio between them is (2~5):1:(1~3):2, should
The preparation of Chinese medicine extract：CORTEX ACANTHOPANACIS, corn stigma, watermelon peel, ginkgo are taken in mass ratio to crush, and are 1 by material-water ratio:6~8 add
Water, filters after 40~50 DEG C of 1~1.5h of flooding, obtains first time filtrate and filter residue, to addition filter residue weight 3~5 in filter residue
The hot water of 100~110 DEG C of amount, filters after extracting 30~50 minutes again, carries out centrifugation purification after the filtrate mixing for extracting twice, passes through
Polyvinylidene fluoride ultrafiltration membrane filtration, then the 1/4 of original volume is concentrated into by 46~48 DEG C of vacuum rotatings, obtain Chinese medicine extract.
3. the preparation method of the yam bean bean curd stick with dietary function according to claim 1, it is characterised in that including following
Step：
（1）Pretreatment of raw material and preparation：
Black soya bean is pre-processed：The black soya bean of bright in color, full grains is gone into the removal of impurity, is soaked with 28~32 DEG C of water, until black soya bean
Untill water absorption rate 20~25%, you can drain the water standby；
Yam bean is pre-processed：Fresh yam bean is chosen, fritter is cut into yam bean cleaning, add quality molten for the 95% of 6 times of yam bean ethanol
Liquid and 0.01% citric acid, are beaten after being well mixed, and yam bean slurries are obtained, and yam bean slurries are placed into centrifugal pump
Row juice slag is separated, and 200 mesh filter screens excessively, obtains yam bean juice and yam bean slag, subtle powder smash and excessively 220 after yam bean slag is vacuum dried
Mesh filter screen, obtains yam bean powder；
Herba Kalimeridis are pre-processed：The wild Herba Kalimeridis for taking fresh clean are placed in 100~120 DEG C of water scald 3-5min, Ran Hou
20~25 DEG C are cooled in 10min, the Herba Kalimeridis scalded are removed into bitter draining, finally carry out being dehydrated obtain water content for 30~
40% de- bitter Herba Kalimeridis, are 1 in mass ratio:5 de- bitter Herba Kalimeridis and water mix mashing filtering in being put into beater, abandon filter residue
Take Herba Kalimeridis slurries standby；
Red bean, wheat embryo, yellow millet, oat are taken by said ratio, is 1 according to material-water ratio:8 add water and place vessel in heating
Boil, stirring is not stopped up to water is sticky, stop heating, obtain various grains gruel standby；
（2）Immersion：The 50% of Chinese medicine extract gross mass is taken, is 1 according to the mass ratio of Chinese medicine extract and water:12~15 are carried out
Dilution, the black soya bean obtained by pretreatment is placed and is heated to being soaked in 50~60 DEG C of Chinese medicine dilution, until black soya bean water absorption rate 105
Untill~120%；
（3）Defibrination：The soaked black soya bean of upper step is delivered into aseptic sander, is 1 according to material-water ratio:5 add water is polished into slurry, defibrination
Yam bean powder, various grains gruel, Herba Kalimeridis slurries and the Kelp Powder for adding pretreatment to obtain afterwards, are well mixed to obtain batch mixing, add water dilution
The slurry granularity for grinding is 2~3 μm, and amount of water is 6 times of batch mixing, and soya-bean milk is obtained after separating removal bean dregs；
（4）Mashing off：Upper step gained soya-bean milk and the chrysanthemum obtained in yam bean juice, remaining 50% Chinese medicine extract and raw material of pretreatment
Powder, lemon juice are mixed heating thoroughly and are boiled to 88~93 DEG C together, continue 10~20min of boiling, and are incubated 8min, cross 200~220 mesh
Sieve, filters to obtain ripe soya-bean milk；
（5）Take off bamboo：Ripe soya-bean milk is caused in beancurd stick boiler, regulation soya-bean milk solid content to 5.0~5.5%, pH value to 7.2, heating
85~90 DEG C of insulation, while constantly being dried to slurry face, uncovers after forming one layer of laitance coating per 5min, until soya-bean milk is taken off and dry is in pot
Only；
（6）Drying：Dried during the bean curd stick of upper one-step forming is delivered into drying chamber or drying plant, cooling obtains final product yam bean bean curd stick.
4. the preparation method of the yam bean bean curd stick with dietary function according to claim 3, it is characterised in that：Described
Step（3）In, water temperature controls 50~56 DEG C all the time during defibrination.
5. the preparation method of the yam bean bean curd stick with dietary function according to claim 3, it is characterised in that：In the step
Suddenly（4）In, by step（3）The percentage by weight meter of middle gained soya-bean milk, is separately added into Gluten 0.08~0.12%, Portugal's sweet dew and gathers
Sugar 0.1~0.2%, isomaltoketose 0.05~0.08%.
6. the preparation method of the yam bean bean curd stick with dietary function according to claim 3, it is characterised in that：The step
（6）The bean curd stick of shaping is carried out into three drying using far infrared, 60~65 DEG C of first time drying temperature continues 0.5~1h, second
Secondary temperature is 50~55 DEG C, continues 1.5~2h；40~45 DEG C of third time drying temperature, continues 6~8h, without ventilation.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611014391.8A CN106720411A (en) | 2016-11-18 | 2016-11-18 | Yam bean bean curd stick with dietary function |
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| Application Number | Priority Date | Filing Date | Title |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041177A (en) * | 2017-12-15 | 2018-05-18 | 柳州飞升鹏科技有限公司 | A kind of preparation method with the bean curd stick for aiding in reducing blood lipid |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349581A (en) * | 2011-09-29 | 2012-02-15 | 安阳市双强豆制品有限公司 | Coarse-cereal dried bean curd roll and preparation method thereof |
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2016
- 2016-11-18 CN CN201611014391.8A patent/CN106720411A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349581A (en) * | 2011-09-29 | 2012-02-15 | 安阳市双强豆制品有限公司 | Coarse-cereal dried bean curd roll and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 辛宁: "腐竹生产新工艺", 《农村新技术》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041177A (en) * | 2017-12-15 | 2018-05-18 | 柳州飞升鹏科技有限公司 | A kind of preparation method with the bean curd stick for aiding in reducing blood lipid |
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Application publication date: 20170531 |