CN107484832A - A kind of nourishing jellied bean curd and preparation method thereof - Google Patents
A kind of nourishing jellied bean curd and preparation method thereof Download PDFInfo
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- CN107484832A CN107484832A CN201710754060.6A CN201710754060A CN107484832A CN 107484832 A CN107484832 A CN 107484832A CN 201710754060 A CN201710754060 A CN 201710754060A CN 107484832 A CN107484832 A CN 107484832A
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- Prior art keywords
- bean
- soya
- parts
- soya bean
- milk
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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
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
Abstract
The invention discloses a kind of nourishing jellied bean curd and preparation method thereof.The nourishing jellied bean curd of the present invention is to be prepared by soya bean, black soya bean, matrimony vine, jujube vinegar by slurrying, mashing off, point slurry, can also be further prepared into conveniently instant jellied bean curd.The present invention is prepared with soya bean black soya bean proportioning, ensure that nutritive value；Matrimony vine, jujube vinegar are added, further increases the health-care efficacy of product；Obtained jellied bean curd nutritive value enriches, and has certain health-care efficacy；Invention increases the novel taste of jellied bean curd product, more suitable for have health care, dietotherapy demand consumer.
Description
Technical field
The present invention relates to Material Field, more particularly to a kind of nourishing jellied bean curd and preparation method thereof.
Background technology
Jellied bean curd is also known as jellied bean curd, and the maximum feature of jellied bean curd is the delicacy of bean curd, therefore claims the brain in bean curd, and nutrition is rich
Richness, containing various trace elements necessary to the human bodies such as iron, calcium, phosphorus, magnesium, also containing carbohydrate, vegetable oil and abundant high-quality protein,
Human body is to jellied bean curd digestibility up to more than 96%.Bean curd flower prod uses soya bean as raw material more, with the need of Market Consumer
Increase is asked, needs further developing new product variety.
The content of the invention
In view of the deficienciess of the prior art, the invention provides a kind of nourishing jellied bean curd and preparation method thereof.
The present invention is achieved through the following technical solutions：A kind of nourishing jellied bean curd is prepared from the following raw materials in parts by weight：Soya bean
1-5 parts, 0.2 ~ 2 part of black soya bean, 0.3 ~ 1.2 part of matrimony vine, jujube vinegar 0.3-1.5 parts, milk powder 0.5-1 parts；Its preparation method, including with
Lower step：
（1）Selected not mouldy, full grains soya bean and black soya bean, cleaning, 5-10min is toasted at 125-145 DEG C；Matrimony vine is cleaned,
It is 25-35% that moisture is dried in 65 DEG C；
（2）Matrimony vine, soya bean and black soya bean are used into wall-breaking machine broken wall, obtain wall cell disruption powder；
（3）Wall cell disruption powder and the pure water of 3-5 times of quality is taken to mix, mill is boiled, filtered, and is separated bean dregs, is obtained soya-bean milk；
（4）During by being heated to boiling in soya-bean milk immigration pot, jujube vinegar is added while slowly stirring soya-bean milk, is well mixed, and plus
Lid insulation 10-20min；
（5）When soya-bean milk is cooled to 80 DEG C -90 DEG C, milk powder is added, is well mixed, then by CaCl2·2H2O is slowly added into mixing
It is stirring while adding in liquid, until soya-bean milk starts to solidify, after standing 10-60min, you can be made.
It can be prepared from the following raw materials in parts by weight that nourishing jellied bean curd of the present invention, which is preferably formulated,：2.5 parts of soya bean,
1 part of black soya bean, 0.5 part of matrimony vine, 0.5 part of jujube vinegar, 0.8 part of milk powder.
It can also be prepared from the following raw materials in parts by weight that the nourishing jellied bean curd, which is preferably formulated,：4 parts of soya bean, black soya bean 0.5
Part, 1.2 parts of matrimony vine, 1.5 parts of jujube vinegar, 1 part of milk powder.
The nourishing jellied bean curd is preferably formulated it is also possible that being prepared from the following raw materials in parts by weight：1 part of soya bean, black soya bean 2
Part, 0.3 part of matrimony vine, 0.3 part of jujube vinegar, 0.5 part of milk powder.
The wall-breaking machine rotating speed is 10000-15000r/min.
The present invention is prepared with soya bean black soya bean proportioning, ensure that nutritive value；Matrimony vine, jujube vinegar are added, is further increased
Add the health-care efficacy of product；Obtained jellied bean curd nutritive value enriches, and has certain health-care efficacy；Invention increases bean curd
Flower product novel taste, more suitable for have health care, dietotherapy demand consumer.
Embodiment
The invention will be further described with the following Examples.
Embodiment 1 realizes the present invention using following steps：
（1）Following raw materials according is prepared by following quality proportioning：2.5 parts of soya bean, 1 part of black soya bean, 0.5 part of matrimony vine, 0.5 part of jujube vinegar, milk
0.8 part of powder；Selected not mouldy, full grains soya bean and black soya bean, cleaning, 8min is toasted at 125-130 DEG C；Matrimony vine is cleaned, in
65 DEG C are dried to moisture as 30%；
（2）Wall-breaking machine is used to obtain wall cell disruption powder with rotating speed 10000r/min broken walls in matrimony vine, soya bean and black soya bean；
（3）Wall cell disruption powder and the pure water of 4 times of quality is taken to mix, mill is boiled, filtered, and is separated bean dregs, is obtained soya-bean milk；
（4）During by being heated to boiling in soya-bean milk immigration pot, jujube vinegar is added while slowly stirring soya-bean milk, is well mixed, and plus
Lid insulation 15min；
（5）When soya-bean milk is cooled to 80 DEG C -90 DEG C, milk powder is added, is well mixed, then by CaCl2·2H2O is slowly added into mixing
It is stirring while adding in liquid, until soya-bean milk starts to solidify, after standing 55min, you can be made.
Embodiment 2 realizes the present invention using following steps：
（1）Following raw materials according is prepared by following quality proportioning：4 parts of soya bean, 0.5 part of black soya bean, 1.2 parts of matrimony vine, 1.5 parts of jujube vinegar, milk
1 part of powder；Selected not mouldy, full grains soya bean and black soya bean, cleaning, 10min is toasted at 130-140 DEG C；Matrimony vine is cleaned, in 65
Moisture DEG C is dried to as 35%；
（2）Wall-breaking machine is used to obtain wall cell disruption powder with rotating speed 15000r/min broken walls in matrimony vine, soya bean and black soya bean；
（3）Wall cell disruption powder and the pure water of 5 times of quality is taken to mix, mill is boiled, filtered, and is separated bean dregs, is obtained soya-bean milk；
（4）During by being heated to boiling in soya-bean milk immigration pot, jujube vinegar is added while slowly stirring soya-bean milk, is well mixed, and plus
Lid insulation 10min；
（5）When soya-bean milk is cooled to 80 DEG C -90 DEG C, milk powder is added, is well mixed, then by CaCl2·2H2O is slowly added into mixing
It is stirring while adding in liquid, until soya-bean milk starts to solidify, after standing 45min, you can be made.
Embodiment 3 realizes the present invention using following steps：
（1）Following raw materials according is prepared by following quality proportioning：1 part of soya bean, 2 parts of black soya bean, 0.3 part of matrimony vine, 0.3 part of jujube vinegar, milk powder
0.5 part；Selected not mouldy, full grains soya bean and black soya bean, cleaning, 5min is toasted at 135-145 DEG C；Matrimony vine is cleaned, in 65
Moisture DEG C is dried to as 25%；
（2）Wall-breaking machine is used to obtain wall cell disruption powder with rotating speed 15000r/min broken walls in matrimony vine, soya bean and black soya bean；
（3）Wall cell disruption powder and the pure water of 3 times of quality is taken to mix, mill is boiled, filtered, and is separated bean dregs, is obtained soya-bean milk；
（4）During by being heated to boiling in soya-bean milk immigration pot, jujube vinegar is added while slowly stirring soya-bean milk, is well mixed, and plus
Lid insulation 20min；
（5）When soya-bean milk is cooled to 80 DEG C -90 DEG C, milk powder is added, is well mixed, then by CaCl2·2H2O is slowly added into mixing
It is stirring while adding in liquid, until soya-bean milk starts to solidify, after standing 60min, you can.
Claims (5)
1. a kind of nourishing jellied bean curd, it is characterised in that be prepared from the following raw materials in parts by weight：Soya bean 1-5 parts, 0.2 ~ 2 part of black soya bean, Chinese holly
0.3 ~ 1.2 part of Qi, jujube vinegar 0.3-1.5 parts, milk powder 0.5-1 parts；Its preparation method, comprise the following steps：
（1）Selected not mouldy, full grains soya bean and black soya bean, cleaning, 5-10min is toasted at 125-145 DEG C；Matrimony vine is cleaned,
It is 25-35% that moisture is dried in 65 DEG C；
（2）Matrimony vine, soya bean and black soya bean are used into wall-breaking machine broken wall, obtain wall cell disruption powder；
（3）Wall cell disruption powder and the pure water of 3-5 times of quality is taken to mix, mill is boiled, filtered, and is separated bean dregs, is obtained soya-bean milk；
（4）During by being heated to boiling in soya-bean milk immigration pot, jujube vinegar is added while slowly stirring soya-bean milk, is well mixed, and plus
Lid insulation 10-20min；
（5）When soya-bean milk is cooled to 80 DEG C -90 DEG C, milk powder is added, is well mixed, then by CaCl2·2H2O is slowly added into mixed liquor
In, it is stirring while adding, until soya-bean milk starts to solidify, after standing 10-60min, you can be made.
2. nourishing jellied bean curd according to claim 1, it is characterised in that：It is prepared from the following raw materials in parts by weight：Soya bean 2.5
Part, 1 part of black soya bean, 0.5 part of matrimony vine, 0.5 part of jujube vinegar, 0.8 part of milk powder.
3. nourishing jellied bean curd according to claim 1, it is characterised in that：It is prepared from the following raw materials in parts by weight：4 parts of soya bean,
0.5 part of black soya bean, 1.2 parts of matrimony vine, 1.5 parts of jujube vinegar, 1 part of milk powder.
4. nourishing jellied bean curd according to claim 1, it is characterised in that：It is prepared from the following raw materials in parts by weight：1 part of soya bean,
2 parts of black soya bean, 0.3 part of matrimony vine, 0.3 part of jujube vinegar, 0.5 part of milk powder.
5. nourishing jellied bean curd according to claim 1, it is characterised in that：The wall-breaking machine rotating speed is 1000-1500r/
min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710754060.6A CN107484832A (en) | 2017-08-29 | 2017-08-29 | A kind of nourishing jellied bean curd and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710754060.6A CN107484832A (en) | 2017-08-29 | 2017-08-29 | A kind of nourishing jellied bean curd and preparation method thereof |
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| CN107484832A true CN107484832A (en) | 2017-12-19 |
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Citations (15)
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| CN1034119A (en) * | 1987-11-04 | 1989-07-26 | 北京市食品研究所 | Make the method for instant vitamin soya-bean milk powder |
| CN1435111A (en) * | 2002-11-19 | 2003-08-13 | 蒋才国 | Nutrient milk bean product |
| CN101313739A (en) * | 2008-05-29 | 2008-12-03 | 王学军 | Fresh granule soybean soy milk |
| CN101971884A (en) * | 2010-09-10 | 2011-02-16 | 甘肃岷归中药材科技有限公司 | Micron Chinese angelica and Astragalus membranaceus instant soybean milk powder and preparation method thereof |
| CN102396603A (en) * | 2010-09-15 | 2012-04-04 | 刘磊 | Solidification technology of mung bean Tofu pudding |
| CN102415449A (en) * | 2011-12-07 | 2012-04-18 | 铜仁市惠民气化炉有限公司 | Bean curd jelly and bean curd |
| CN104430929A (en) * | 2014-12-10 | 2015-03-25 | 马鞍山市采石矶食品有限公司 | Anti-fatigue dried bean curd with cocoa flavor and processing method of dried bean curd |
| CN104543010A (en) * | 2013-10-12 | 2015-04-29 | 谭文顶 | Red tofu |
| CN104543014A (en) * | 2013-10-14 | 2015-04-29 | 彭英富 | Medlar-containing tofu |
| CN104982539A (en) * | 2015-06-15 | 2015-10-21 | 安徽金豪生态农业科技有限公司 | Stomach nourishing needle mushroom soybean milk and preparation method thereof |
| CN105454441A (en) * | 2015-12-21 | 2016-04-06 | 青岛海益诚管理技术有限公司 | Soybean milk with function of nourishing stomach |
| CN105494666A (en) * | 2014-09-25 | 2016-04-20 | 陆永达 | Preparation method of bean curd jelly containing passion fruits and apple vinegar |
| CN106172840A (en) * | 2015-04-29 | 2016-12-07 | 广东碧泉食品科技有限公司 | A kind of instant date-wolfberry fruit DOUFUHUA |
| CN106819858A (en) * | 2016-12-23 | 2017-06-13 | 博罗罗浮山润心食品有限公司 | A kind of novel tofu flower and its preparation technology |
| CN106819137A (en) * | 2016-12-23 | 2017-06-13 | 博罗罗浮山润心食品有限公司 | A kind of preparation method of instant jellied bean curd |
-
2017
- 2017-08-29 CN CN201710754060.6A patent/CN107484832A/en not_active Withdrawn
Patent Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1034119A (en) * | 1987-11-04 | 1989-07-26 | 北京市食品研究所 | Make the method for instant vitamin soya-bean milk powder |
| CN1435111A (en) * | 2002-11-19 | 2003-08-13 | 蒋才国 | Nutrient milk bean product |
| CN101313739A (en) * | 2008-05-29 | 2008-12-03 | 王学军 | Fresh granule soybean soy milk |
| CN101971884A (en) * | 2010-09-10 | 2011-02-16 | 甘肃岷归中药材科技有限公司 | Micron Chinese angelica and Astragalus membranaceus instant soybean milk powder and preparation method thereof |
| CN102396603A (en) * | 2010-09-15 | 2012-04-04 | 刘磊 | Solidification technology of mung bean Tofu pudding |
| CN102415449A (en) * | 2011-12-07 | 2012-04-18 | 铜仁市惠民气化炉有限公司 | Bean curd jelly and bean curd |
| CN104543010A (en) * | 2013-10-12 | 2015-04-29 | 谭文顶 | Red tofu |
| CN104543014A (en) * | 2013-10-14 | 2015-04-29 | 彭英富 | Medlar-containing tofu |
| CN105494666A (en) * | 2014-09-25 | 2016-04-20 | 陆永达 | Preparation method of bean curd jelly containing passion fruits and apple vinegar |
| CN104430929A (en) * | 2014-12-10 | 2015-03-25 | 马鞍山市采石矶食品有限公司 | Anti-fatigue dried bean curd with cocoa flavor and processing method of dried bean curd |
| CN106172840A (en) * | 2015-04-29 | 2016-12-07 | 广东碧泉食品科技有限公司 | A kind of instant date-wolfberry fruit DOUFUHUA |
| CN104982539A (en) * | 2015-06-15 | 2015-10-21 | 安徽金豪生态农业科技有限公司 | Stomach nourishing needle mushroom soybean milk and preparation method thereof |
| CN105454441A (en) * | 2015-12-21 | 2016-04-06 | 青岛海益诚管理技术有限公司 | Soybean milk with function of nourishing stomach |
| CN106819858A (en) * | 2016-12-23 | 2017-06-13 | 博罗罗浮山润心食品有限公司 | A kind of novel tofu flower and its preparation technology |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171219 |
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