CN107232315A - A kind of nutrition and health care pineapple taste violet cabbage dried bean curd - Google Patents
A kind of nutrition and health care pineapple taste violet cabbage dried bean curd Download PDFInfo
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- CN107232315A CN107232315A CN201710280171.8A CN201710280171A CN107232315A CN 107232315 A CN107232315 A CN 107232315A CN 201710280171 A CN201710280171 A CN 201710280171A CN 107232315 A CN107232315 A CN 107232315A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The invention belongs to bean product technical field, especially a kind of nutrition and health care pineapple taste violet cabbage dried bean curd is made up of the raw material of following parts by weight：88 ~ 90 parts of violet cabbage juice, 14 ~ 15 parts of pineapple meat, 180 ~ 185 parts of soya bean, 44 ~ 46 parts of chick-pea, 8.5 ~ 9 parts of carrot, 2.4 ~ 2.6 parts of dried waterlily leaf, 0.11 ~ 0.13 part of Gecko extract, 0.17 ~ 0.19 part of Bulbus Lilii extract, 0.33 ~ 0.35 part of Herba Agrimoniae extract；Uniform color of the present invention is vivid glossy, with light violet cabbage fragrance and the pure and fresh harmony of pineapple fragrance, smell, chewy does not stick tooth, fine and smooth tasty and refreshing, slightly sour-sweet taste during chewing, surface is smooth, no cracking, with hand press it is flexible, not fall bits, there is significant therapeutic effect to the patient of prolonged constipation, high fat of blood, insomnia and dreamful sleep and anaemia.
Description
Technical field
The invention belongs to bean product technical field, especially a kind of nutrition and health care pineapple taste violet cabbage dried bean curd.
Background technology
Traditional dried bean curd is that, using single soya bean as raw material, the bean curd deep processing being made is made, instant, deep by vast consumption
Person's likes, but finished product dried bean curd trophic structure is single, mouthfeel is poor, feature is poor, and taste flavor and trophic function urgently improve；
Nutritious vitamin C, the more vitamin E and vitamin B complex especially to enrich of violet cabbage, and abundant anthocyanidin glucoside
With cellulose etc., it is helpful to hypertension, diabetic；Pineapple contains the material that one kind is " pineapple proteinase ", can decompose
Protein, is helped digest, and dissolves the fibrin and blood clot blocked in tissue, improves local blood circulation, diluted blood
Fat, diminishes inflammation and oedema, can promote blood circulation；Therefore, a kind of pineapple taste violet cabbage dried bean curd is invented to bean product field
Development is significant.
The content of the invention
In view of the above-mentioned problems, a kind of the present invention is intended to provide nutrition and health care pineapple taste violet cabbage dried bean curd.
The present invention is achieved through the following technical solutions：
A kind of nutrition and health care pineapple taste violet cabbage dried bean curd, is made up of the raw material of following parts by weight：88 ~ 90 parts of violet cabbage juice, pineapple
14 ~ 15 parts of meat, 180 ~ 185 parts of soya bean, 44 ~ 46 parts of chick-pea, 8.5 ~ 9 parts of carrot, 2.4 ~ 2.6 parts of dried waterlily leaf, Gecko extract
0.11 ~ 0.13 part, 0.17 ~ 0.19 part of Bulbus Lilii extract, 0.33 ~ 0.35 part of Herba Agrimoniae extract；
The preparation method of described nutrition and health care pineapple taste violet cabbage dried bean curd, specifically includes following steps:
(1) soya bean and chick-pea are cleaned, puts into constant temperature 380 ~ 390s of frying in the rotary frying pan that temperature is 72 ~ 73 DEG C, with
2.8 ~ 2.9 DEG C/min rate of temperature fall is cooled to 60 ~ 61 DEG C, constant temperature 640 ~ 650s of frying, takes out, be added to soya bean weight 0.6 ~
It is boiled by fire in the water of 0.7 times of amount, slow fire 26 ~ 28min of infusion, it is 2600 ~ 2700r/min's that rotating speed is put into together with dried waterlily leaf
28 ~ 30min is beaten in beater, is taken out, 35 ~ 37min of slow fire infusion simultaneously constantly uses the agitator that rotating speed is 180 ~ 190r/min
It is stirred, crosses 190 ~ 200 mesh filter clothes, obtain lotus leaf soya-bean milk；
(2) carrot is cleaned into stripping and slicing, input rotating speed takes out, put to crush 23 ~ 25min in 3300 ~ 3400r/min pulverizer
Enter constant temperature in the baking box that temperature is 66 ~ 68 DEG C and toast 360 ~ 370s, take out, insert the vacuum refrigeration that temperature is -11 ~ -10 DEG C
Drying box drying to moisture is 8% ~ 9%, obtains carrot freeze-dried powder；
（3）Pineapple meat is put into rotating speed to be beaten 18 ~ 20min in 1800 ~ 1900r/min beater, taken out, inserting temperature is
15 ~ 16h of fermentation in 42 ~ 43 DEG C of fermenting case, takes out, and inserts 360 ~ 370s of baking in the baking box that temperature is 75 ~ 76 DEG C, takes
Go out, room temperature natural cooling, obtain pineapple slurry；
（4）Carrot freeze-dried powder, violet cabbage juice, lotus leaf soya-bean milk and Gecko extract, Bulbus Lilii extract and Herba Agrimoniae extract are mixed
Close, be passed through power be 144 ~ 146W, frequency be 120 ~ 122kHz ultrasonic echography and handle 520 ~ 530s, adjust power for 255 ~
257W, frequency are that 344 ~ 346kHz continues ultrasonically treated 880 ~ 890s, in the condition that power is 76 ~ 78W, temperature is 47 ~ 48 DEG C
710 ~ 720s of lower homogeneous, adjustment power is 44 ~ 46W, temperature is 32 ~ 33 DEG C and continues 980 ~ 990s of homogeneous, and addition pineapple slurry, which is used, to be turned
Speed stirs 37 ~ 39min for 88 ~ 90r/min agitator, is fabricated to nutrition and health care pineapple taste violet cabbage dried bean curd embryo；
（5）Nutrition and health care pineapple taste violet cabbage dried bean curd embryo is cut into dried bean curd block, constant temperature in the baking box that temperature is 77 ~ 78 DEG C is inserted
Toast 380 ~ 390s, take out, it is 65 ~ 70min of freezing in -8 ~ -7 DEG C of household freezer to insert temperature, is taken out, insert temperature for 54 ~
Constant temperature toasts 970 ~ 980s in 56 DEG C of baking box, takes out, and room temperature natural cooling obtains nutrition and health care pineapple taste violet cabbage dried bean curd；
（6）Vacuum bagged, 41 ~ 42kGy, 16 ~ 17min of radiation sterilization, labelling obtains finished product.
It is used as the further scheme of invention：Described violet cabbage juice, is prepared according to the following steps：By 48 ~ 50 parts by weight
Violet cabbage clean, input rotating speed is 17 ~ 19min of mashing in 1700 ~ 1800r/min beater, takes out, inserts temperature for -6
135 ~ 140min of cryostat in ~ -5 DEG C of household freezer, takes out, and it is 58 ~ 60 DEG C of water to add 66 ~ 68 parts by weight, temperature, with turning
Speed stirs 400 ~ 420s for 170 ~ 180r/min agitator, inserts 34 ~ 36h of fermentation in the fermenting case that temperature is 40 ~ 42 DEG C, takes
Go out, be passed through the ultrasonic echography that power is 120 ~ 122W, frequency is 91 ~ 93kHz and handle 740 ~ 750s, cross 190 ~ 200 mesh filter clothes,
Obtain violet cabbage juice.
Beneficial effects of the present invention：A kind of nutrition and health care pineapple taste violet cabbage dried bean curd that the present invention is provided, uniform color is fresh
Bright glossy, with light violet cabbage fragrance and the pure and fresh harmony of pineapple fragrance, smell, chewy does not stick tooth, exquisiteness and felt well during chewing
Mouthful, slightly sour-sweet taste, surface is smooth, no cracking, with hand press it is flexible, not fall bits, to prolonged constipation, high fat of blood, have a sleepless night it is many
The patient of dream and anaemia has significant therapeutic effect；Violet cabbage juice and pineapple meat are added, is not only able to effectively facilitate in beans
The precipitation of protein, promotes the cohesion of protein in dried bean curd, improves the sorption enhanced efficiency of dried bean curd, alleviates what human body anxiety was constrained
Mood, and the mouthfeel and fragrance of dried bean curd can be effectively lifted, entrance perfume is tender chewy texture；Dried waterlily leaf is added, is not only able to effectively
Remove beany flavor, and with a variety of extract mating reactions, can effectively facilitate human metabolism, improve the hematopoiesis work(of blood
Can, the growth of harmful bacteria in anti-Hemostatic Oral Liquid promotes the flowing of blood Rapid Circulation.
Embodiment
Illustrate the present invention with specific embodiment below, but be not limitation of the present invention.
Embodiment 1
In the embodiment of the present invention, a kind of nutrition and health care pineapple taste violet cabbage dried bean curd is made up of the raw material of following parts by weight：It is purple sweet
Blue 88 parts of juice, 14 parts of pineapple meat, 180 parts of soya bean, 44 parts of chick-pea, 8.5 parts of carrot, 2.4 parts of dried waterlily leaf, Gecko extract
0.11 part, 0.17 part of Bulbus Lilii extract, 0.33 part of Herba Agrimoniae extract；
The preparation method of described nutrition and health care pineapple taste violet cabbage dried bean curd, specifically includes following steps:
(1) soya bean and chick-pea are cleaned, it is constant temperature frying 380s in 72 DEG C of rotary frying pan to put into temperature, with 2.8 DEG C/
Min rate of temperature fall is cooled to 60 DEG C, and constant temperature frying 640s takes out, and is added to big fire in the water of 0.6 times of amount of soya bean weight and boils
Boiling, slow fire infusion 26min puts into the beater that rotating speed is 2600r/min together with dried waterlily leaf and is beaten 28min, takes out, slow fire
The agitator that infusion 35min is constantly simultaneously 180r/min with rotating speed is stirred, and is crossed 190 mesh filter clothes, is obtained lotus leaf soya-bean milk；
(2) carrot is cleaned into stripping and slicing, input rotating speed takes out, inserting temperature is to crush 23min in 3300r/min pulverizer
Constant temperature toasts 360s in 66 DEG C of baking box, takes out, and inserts vacuum freezing drying oven drying that temperature is -11 DEG C to moisture
For 8%, carrot freeze-dried powder is obtained；
（3）Pineapple meat is put into rotating speed to be beaten 18min in 1800r/min beater, takes out, inserts the hair that temperature is 42 DEG C
Fermentation 15h in ferment case, takes out, and inserts baking 360s in the baking box that temperature is 75 DEG C, takes out, room temperature natural cooling obtains pineapple
Slurry；
（4）Carrot freeze-dried powder, violet cabbage juice, lotus leaf soya-bean milk and Gecko extract, Bulbus Lilii extract and Herba Agrimoniae extract are mixed
Close, it is the ultrasonic echography processing 520s that 144W, frequency are 120kHz to be passed through power, adjustment power is that 255W, frequency are
344kHz continues ultrasonically treated 880 ~ s, is that 76W, temperature are homogeneous 710s under conditions of 47 DEG C in power, adjustment power be 44W,
Temperature is 32 DEG C of continuation homogeneous 980s, adds the agitator stirring 37min that pineapple slurry is 88r/min with rotating speed, is fabricated to nutrition
Health-care pineapple taste violet cabbage dried bean curd embryo；
（5）Nutrition and health care pineapple taste violet cabbage dried bean curd embryo is cut into dried bean curd block, constant temperature in the baking box that temperature is 77 DEG C is inserted and dries
Roasting 380s, takes out, and inserts freezing 65min in the household freezer that temperature is -8 DEG C, takes out, and inserts permanent in the baking box that temperature is 54 DEG C
Temperature baking 970s, takes out, room temperature natural cooling obtains nutrition and health care pineapple taste violet cabbage dried bean curd；
（6）Vacuum bagged, 41kGy radiation sterilization 16min, labelling obtains finished product.
It is used as the further scheme of invention：Described violet cabbage juice, is prepared according to the following steps：By the purple of 48 parts by weight
Wild cabbage is cleaned, and input rotating speed is mashing 17min in 1700r/min beater, is taken out, and is inserted in the household freezer that temperature is -6 DEG C
Cryostat 135min, takes out, and adds the water that 66 parts by weight, temperature are 58 DEG C, the agitator for being 170r/min with rotating speed stirring
400s, it is fermentation 34h in 40 DEG C of fermenting case to insert temperature, is taken out, and it is the ultrasonic wave that 120W, frequency are 91kHz to be passed through power
Ultrasonically treated 740s, crosses 190 mesh filter clothes, obtains violet cabbage juice.
Embodiment 2
In the embodiment of the present invention, a kind of nutrition and health care pineapple taste violet cabbage dried bean curd is made up of the raw material of following parts by weight：Violet cabbage
89 parts of juice, 14.5 parts of pineapple meat, 183 parts of soya bean, 45 parts of chick-pea, 8.8 parts of carrot, 2.5 parts of dried waterlily leaf, Gecko extract
0.12 part, 0.18 part of Bulbus Lilii extract, 0.34 part of Herba Agrimoniae extract；
The preparation method of described nutrition and health care pineapple taste violet cabbage dried bean curd is same as Example 1.
It is used as the further scheme of invention：The preparation method of described violet cabbage juice is same as Example 1.
Embodiment 3
In the embodiment of the present invention, a kind of nutrition and health care pineapple taste violet cabbage dried bean curd is made up of the raw material of following parts by weight：Violet cabbage
90 parts of juice, 15 parts of pineapple meat, 185 parts of soya bean, 46 parts of chick-pea, 9 parts of carrot, 2.6 parts of dried waterlily leaf, 0.13 part of Gecko extract,
0.19 part of Bulbus Lilii extract, 0.35 part of Herba Agrimoniae extract；
The preparation method of described nutrition and health care pineapple taste violet cabbage dried bean curd is same as Example 1.
It is used as the further scheme of invention：The preparation method of described violet cabbage juice is same as Example 1.
The subject 80 of random selection 18 ~ 60 years old, is randomly divided into 4 groups, every group of 20 people, to embodiment pineapple taste violet cabbage
Dried bean curd and the commercially available common dried bean curd of comparative example carry out subjective appreciation, and each full marks is 100 points, and final score is average mark, embodiment
The subjective appreciation of pineapple taste violet cabbage dried bean curd and the commercially available common dried bean curd of comparative example is shown in Table 1：
The subjective appreciation of the embodiment pineapple taste violet cabbage dried bean curd of table 1 and the commercially available common dried bean curd of comparative example
From the results shown in Table 1, embodiment pineapple taste violet cabbage dried bean curd, uniform color is vivid glossy, with light
Violet cabbage fragrance and the pure and fresh harmony of pineapple fragrance, smell, chewy does not stick tooth, fine and smooth tasty and refreshing, slightly sour-sweet taste, surface light during chewing
Cunning, no cracking, with hand press it is flexible, not fall bits, obtain liking for consumers in general.
The nutrition and health care effect of embodiment pineapple taste violet cabbage dried bean curd and the commercially available common dried bean curd of comparative example：
Effectively：Malaise symptoms mitigate or disappeared；It is invalid：Malaise symptoms are constant or more serious.
Each 100 of the patient of prolonged constipation, high fat of blood, insomnia and dreamful sleep and anaemia is randomly choosed, 2 groups, every group are randomly divided into
50 people, all patients disable all medicines for tested first 3 days, and embodiment and comparative example group eat this group of 35 grams of dried bean curd for each person every day,
The tested time is 30 days, and embodiment pineapple taste violet cabbage dried bean curd dried bean curd and the commercially available common dried bean curd nutrition and health care effect of comparative example are shown in Table
2：
The nutrition and health care effect of the embodiment pineapple taste violet cabbage dried bean curd of table 2 and the commercially available common dried bean curd of comparative example
, can be effective from table 2, it can be seen that the pineapple taste violet cabbage dried bean curd of embodiment is respectively after the edible for patients of a variety of diseases
Suppress a variety of diseases, mitigate symptom, it is efficient apparently higher than comparative example, illustrates the pineapple taste violet cabbage dried bean curd that the present invention is provided
With good nutrition and health care effect.
Claims (2)
1. a kind of nutrition and health care pineapple taste violet cabbage dried bean curd, it is characterised in that be made up of the raw material of following parts by weight：Violet cabbage juice
88 ~ 90 parts, 14 ~ 15 parts of pineapple meat, 180 ~ 185 parts of soya bean, 44 ~ 46 parts of chick-pea, 8.5 ~ 9 parts of carrot, dried waterlily leaf 2.4 ~ 2.6
Part, 0.11 ~ 0.13 part of Gecko extract, 0.17 ~ 0.19 part of Bulbus Lilii extract, 0.33 ~ 0.35 part of Herba Agrimoniae extract；
The preparation method of described nutrition and health care pineapple taste violet cabbage dried bean curd, specifically includes following steps:
(1) soya bean and chick-pea are cleaned, puts into constant temperature 380 ~ 390s of frying in the rotary frying pan that temperature is 72 ~ 73 DEG C, with
2.8 ~ 2.9 DEG C/min rate of temperature fall is cooled to 60 ~ 61 DEG C, constant temperature 640 ~ 650s of frying, takes out, be added to soya bean weight 0.6 ~
It is boiled by fire in the water of 0.7 times of amount, slow fire 26 ~ 28min of infusion, it is 2600 ~ 2700r/min's that rotating speed is put into together with dried waterlily leaf
28 ~ 30min is beaten in beater, is taken out, 35 ~ 37min of slow fire infusion simultaneously constantly uses the agitator that rotating speed is 180 ~ 190r/min
It is stirred, crosses 190 ~ 200 mesh filter clothes, obtain lotus leaf soya-bean milk；
(2) carrot is cleaned into stripping and slicing, input rotating speed takes out, put to crush 23 ~ 25min in 3300 ~ 3400r/min pulverizer
Enter constant temperature in the baking box that temperature is 66 ~ 68 DEG C and toast 360 ~ 370s, take out, insert the vacuum refrigeration that temperature is -11 ~ -10 DEG C
Drying box drying to moisture is 8% ~ 9%, obtains carrot freeze-dried powder；
（3）Pineapple meat is put into rotating speed to be beaten 18 ~ 20min in 1800 ~ 1900r/min beater, taken out, inserting temperature is
15 ~ 16h of fermentation in 42 ~ 43 DEG C of fermenting case, takes out, and inserts 360 ~ 370s of baking in the baking box that temperature is 75 ~ 76 DEG C, takes
Go out, room temperature natural cooling, obtain pineapple slurry；
（4）Carrot freeze-dried powder, violet cabbage juice, lotus leaf soya-bean milk and Gecko extract, Bulbus Lilii extract and Herba Agrimoniae extract are mixed
Close, be passed through power be 144 ~ 146W, frequency be 120 ~ 122kHz ultrasonic echography and handle 520 ~ 530s, adjust power for 255 ~
257W, frequency are that 344 ~ 346kHz continues ultrasonically treated 880 ~ 890s, in the condition that power is 76 ~ 78W, temperature is 47 ~ 48 DEG C
710 ~ 720s of lower homogeneous, adjustment power is 44 ~ 46W, temperature is 32 ~ 33 DEG C and continues 980 ~ 990s of homogeneous, and addition pineapple slurry, which is used, to be turned
Speed stirs 37 ~ 39min for 88 ~ 90r/min agitator, is fabricated to nutrition and health care pineapple taste violet cabbage dried bean curd embryo；
（5）Nutrition and health care pineapple taste violet cabbage dried bean curd embryo is cut into dried bean curd block, constant temperature in the baking box that temperature is 77 ~ 78 DEG C is inserted
Toast 380 ~ 390s, take out, it is 65 ~ 70min of freezing in -8 ~ -7 DEG C of household freezer to insert temperature, is taken out, insert temperature for 54 ~
Constant temperature toasts 970 ~ 980s in 56 DEG C of baking box, takes out, and room temperature natural cooling obtains nutrition and health care pineapple taste violet cabbage dried bean curd；
（6）Vacuum bagged, 41 ~ 42kGy, 16 ~ 17min of radiation sterilization, labelling obtains finished product.
2. nutrition and health care pineapple taste violet cabbage dried bean curd according to claim 1, it is characterised in that described violet cabbage juice,
Prepared according to the following steps：The violet cabbage of 48 ~ 50 parts by weight is cleaned, the beater that input rotating speed is 1700 ~ 1800r/min
17 ~ 19min of interior mashing, takes out, and inserts 135 ~ 140min of cryostat in the household freezer that temperature is -6 ~ -5 DEG C, takes out, adds 66
~ 68 parts by weight, temperature are 58 ~ 60 DEG C of water, stir 400 ~ 420s for 170 ~ 180r/min agitator with rotating speed, insert temperature
For 34 ~ 36h of fermentation in 40 ~ 42 DEG C of fermenting cases, take out, be passed through the ultrasonic wave that power is 120 ~ 122W, frequency is 91 ~ 93kHz
Ultrasonically treated 740 ~ 750s, crosses 190 ~ 200 mesh filter clothes, obtains violet cabbage juice.
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| CN201710280171.8A CN107232315A (en) | 2017-04-26 | 2017-04-26 | A kind of nutrition and health care pineapple taste violet cabbage dried bean curd |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996916A (en) * | 2017-12-23 | 2018-05-08 | 全椒玉屏山庄葡萄种植专业合作社 | A kind of production method of the chicken gizzard grape juice of promotion stomach health |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229849A (en) * | 2013-04-10 | 2013-08-07 | 吉林农业大学 | Perilla frutescens dried bean curd and preparation method thereof |
| CN104095044A (en) * | 2014-06-17 | 2014-10-15 | 马鞍山江心绿洲食品有限公司 | Pineapple-flavored fragrant dried bean curd and preparation method thereof |
| CN105918489A (en) * | 2016-05-23 | 2016-09-07 | 余樱 | Lentinus edodes-flavored blood-replenishing dried tofu with longan pulp and preparation method of dried tofu |
| CN106212721A (en) * | 2016-08-21 | 2016-12-14 | 敖芸皎 | A kind of Fructus Ananadis comosi taste dried tofu and preparation method thereof |
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2017
- 2017-04-26 CN CN201710280171.8A patent/CN107232315A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229849A (en) * | 2013-04-10 | 2013-08-07 | 吉林农业大学 | Perilla frutescens dried bean curd and preparation method thereof |
| CN104095044A (en) * | 2014-06-17 | 2014-10-15 | 马鞍山江心绿洲食品有限公司 | Pineapple-flavored fragrant dried bean curd and preparation method thereof |
| CN105918489A (en) * | 2016-05-23 | 2016-09-07 | 余樱 | Lentinus edodes-flavored blood-replenishing dried tofu with longan pulp and preparation method of dried tofu |
| CN106212721A (en) * | 2016-08-21 | 2016-12-14 | 敖芸皎 | A kind of Fructus Ananadis comosi taste dried tofu and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996916A (en) * | 2017-12-23 | 2018-05-08 | 全椒玉屏山庄葡萄种植专业合作社 | A kind of production method of the chicken gizzard grape juice of promotion stomach health |
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Application publication date: 20171010 |