CN107691667A - A kind of lotus-leaf bean curd and preparation method thereof - Google Patents

A kind of lotus-leaf bean curd and preparation method thereof Download PDF

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Publication number
CN107691667A
CN107691667A CN201711026731.3A CN201711026731A CN107691667A CN 107691667 A CN107691667 A CN 107691667A CN 201711026731 A CN201711026731 A CN 201711026731A CN 107691667 A CN107691667 A CN 107691667A
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China
Prior art keywords
lotus
leaf
bean curd
lotus leaf
weight
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CN201711026731.3A
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Chinese (zh)
Inventor
晏正江
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石阡县万家红农业综合发展农民专业合作社
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Priority to CN201711026731.3A priority Critical patent/CN107691667A/en
Publication of CN107691667A publication Critical patent/CN107691667A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025Cheese 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 discloses a kind of lotus-leaf bean curd, the lotus leaf of tool health-care effect is used as raw material, through pretreatment of raw material, mixing, mashing off, solidification, crouching brain, is broken brain, casts, is molded, the process such as is cooled down and be made;Prepared lotus-leaf bean curd is in good taste, rich in protein and multivitamin, has the green grass or young crops of lotus leaf fragrant, and high resilience, quality are fine and smooth, while has Weight-reducing and lipid-lowering, the clearing heat and detoxicating, health-care efficacy that promotes the production of body fluid to quench thirst, and a new member is added for bean curd family.

Description

A kind of lotus-leaf bean curd and preparation method thereof
Technical field
The invention belongs to food processing technology field, relates in particular to one kind and produces a kind of nutrition and health care beans with lotus leaf It is rotten.
Background technology
Bean curd is traditional life food, because it is very popular rich in vegetable protein, lecithin etc..In order to expand The characteristic of bean curd and nutrition, people develop into various characteristic bean curd on the basis of traditional bean curd, such as inner ester bean curd, kapok beans Corruption, silk bean curd, vegetable juice bean curd and strawberry bean curd etc., enrich vegetables-basket and the nutrition selection of people.
Lotus leaf (Nelumb0 nucifera leaf) also known as lotus leaf or lotus root leaf, include a variety of alkaloids, lotus flavone, more Kind organic acid, Quercetin, Isoquercitrin, lotus glucoside, tannin, trace element, protein, amino acid etc., be selected in ministry of Health of China " both Be food, be medicine again " plant list.Traditional medicine thinks that lotus leaf nature and flavor are trembled with fear, and has clearing summer-heat and damp, Weight-reducing and lipid-lowering, clears away heart-fire Reduce phlegm and internal heat, the activity for the Li Shui that stops blooding, it is among the people to be widely used as food and medicine, also often used on clinical medicine with rough machined compound preparation It is obvious in the treatment of obesity and hyperlipidemia, curative effect;Modern pharmacological research shows, flavones and Nuciferine contained by lotus leaf etc. into The bioactivity divided is higher, is medicinal active ingredient main in lotus leaf, content can be respectively up to 1.5% and 0.3%.Lotus flavone There is function (Kong Wenqi etc. the, " Chinese medicine such as obvious fat-reducing, lipid-loweringing, antibacterial, antiviral, removing toxic substances, anti-oxidant with lotus leaf alkaloid Research and information ", 2005,7 (6):22—24).0.05% lotus flavone has significant antioxidation to lard, and its is anti-oxidant Ability is higher than Tea Polyphenols and ascorbic acid (Jin Surong etc., " Anhui agronomy circular ", 2006,08 phases) under the same conditions;Lotus leaf Flavones can change blood lipid level, the expression for reducing liver APN and serum LAP, so as to help to prevent gallbladder cholesterol calculus (fourth helps inscription etc., " Wuhan University Journal (medicine) ", 2007,28 (5) for formation:573~575).
Pharmacological research and pharmacopeia in summary shows that lotus leaf has lowering blood-fat and reducing weight, diuresis defaecation, logical intestines poison, hemostasis profit The effect such as antipyretic of water, clear heat;The Main Ingredients and Appearance that lowering blood-fat and reducing weight is played in lotus leaf is Nuciferine and lotus flavone.In the prior art, in State's patent 200810121959.5 and Chinese patent 201610866390.X disclose a kind of lotus-leaf bean curd and its processing method.
The content of the invention
The purpose of the present invention is to make full use of the lotus leaf with Weight-reducing and lipid-lowering effect, is added into soya-bean milk, produces one kind The health bean curd eaten for people.
The present invention is achieved in the following ways:
A kind of lotus-leaf bean curd, each material component is by weight:Lotus leaf starches 20~30 parts, 70~100 parts of soya-bean milk;
Preferably, a kind of lotus-leaf bean curd, the component of each raw material is by weight:Lotus leaf starches 25 parts, 85 parts of soya-bean milk;
The making of described lotus leaf slurry:The lotus leaf of fresh clean is taken, is cleaned up, enters the beater equipped with 60 mesh mesh screens and beats Into pulp, after pour into rustless steel container, add vitamin C and complex enzyme, hydrolysis, then with being equipped with the multi-functional of 120 mesh mesh screens Fiberizer carries out defibrination and screenings separation, and lotus leaf slurry is made.
Described lotus leaf, which need to be put into salt solution or syrup, to be soaked 8~15 days.
Described complex enzyme is 0.3~0.6% pectase and the mixed enzyme of 0.5~1% cellulase.
Described vitamin C weight is the 0.05~0.1% of the fresh cauline leaf weight of lotus leaf.
Described hydrolysis time is 50~60 minutes, and hydrolysis temperature is 42~45 DEG C.
A kind of lotus-leaf bean curd, is made using following steps:
A, lotus leaf pre-processes:The lotus leaf of fresh clean is taken, is put into salt solution or syrup and soaks 8~15 days, after cleaning up, Enter and break into pulp equipped with the beaters of 60 mesh mesh screens, after pour into rustless steel container, add the fresh cauline leaf weight 0.05 of lotus leaf~ 0.1% vitamin C, 0.3~0.6% pectase, 0.5~1% cellulase, are heated to 42~45 DEG C, united hydrolysis 50~60 minutes, then defibrination and screenings separation are carried out with the Multifunctional pulping machine equipped with 120 mesh mesh screens, lotus leaf slurry is made;
B, Soybean Pretreatment:Soybean warp is clear miscellaneous, is sent into foam material pond and soaks to water suction saturation, uses afterwards and 120 mesh are housed The Multifunctional pulping machine of mesh screen carries out defibrination and screenings separation, and soya-bean milk is made;
C, mix:Take lotus leaf to starch 20~30 parts by weight, the parts by weight of soya-bean milk 70~100, be sufficiently mixed uniformly, mixing is made Liquid;
D, mashing off:Regulation mixed liquid concentration is 12~14 Baume degrees, after enter open steam copper, after boiling keep 15~20 points Clock;
E, solidify:When the mixed liquor cooked naturally cools to 72~75 DEG C, draw method using two steps two and add gypsum liquid;
F, crouching brain:After solidification operation terminates, 20~25 minutes are stood, forms jellied bean curd;
G, brain is broken:Jellied bean curd is smashed, discharges yellow seriflux;
H, cast:The jellied bean curd smashed is scooped into the model for be covered with infantees and encases carry out moulding;
I, it is press-formed:The infantees that jellied bean curd is surrounded by model is press-formed;
J, cool down:After bean curd after shaping removes infantees, stripping and slicing is required by size, rapid immerse in cold water is cooled down, Finished product lotus-leaf bean curd is made.
Described moulding pressure is 50 kilograms/square metre, 2~3 hours pressing times.
Beneficial effects of the present invention:
(1) present invention use lotus leaf as raw material, using multiple tracks technique suppress form, prepared bean curd be rich in protein and Multivitamin, has the green grass fragrance of lotus leaf.
(2) the bean curd high resilience that prepared by the present invention, quality are fine and smooth, have Weight-reducing and lipid-lowering, it is clearing heat and detoxicating, promote the production of body fluid to quench thirst it Effect.
(3) lotus leaf of the present invention passes through salt solution or syrup impregnation, and prepared lotus-leaf bean curd eliminates most of lotus leaf Bitter taste, it is in good taste.
Embodiment
Limited with reference to specific embodiment technical scheme is further, but claimed Scope is not only limited to made description.
Embodiment one
Lotus-leaf bean curd making step is as follows:
A, lotus leaf pre-processes:The lotus leaf of fresh clean is taken, is put into salt solution and soaks 11 days, after cleaning up, enter equipped with 60 The beater of mesh mesh screen breaks into pulp, after pour into rustless steel container, add the fresh cauline leaf weight 0.08% of lotus leaf vitamin C, 0.45% pectase, 0.8% cellulase, are heated to 44 DEG C, united hydrolysis 55 minutes, then with equipped with 120 mesh mesh screens Multifunctional pulping machine carries out defibrination and screenings separation, and lotus leaf slurry is made;
B, Soybean Pretreatment:Soybean warp is clear miscellaneous, is sent into foam material pond and soaks to water suction saturation, uses afterwards and 120 mesh are housed The Multifunctional pulping machine of mesh screen carries out defibrination and screenings separation, and soya-bean milk is made;
C, mix:Lotus leaf slurry 25kg, soya-bean milk 85kg parts by weight are taken, is sufficiently mixed uniformly, mixed liquor is made;
D, mashing off:Regulation mixed liquid concentration is 13 Baume degrees, after enter open steam copper, kept for 18 minutes after boiling;
E, solidify:When the mixed liquor cooked naturally cools to 73 DEG C, draw method using two steps two and add gypsum liquid;
F, crouching brain:After solidification operation terminates, 23 minutes are stood, forms jellied bean curd;
G, brain is broken:Jellied bean curd is smashed, discharges yellow seriflux;
H, cast:The jellied bean curd smashed is scooped into the model for be covered with infantees and encases carry out moulding;
I, it is press-formed:The infantees that jellied bean curd is surrounded by model is pressurizeed, pressure is 50 kilograms/square metre, the time 2.5 hour;
J, cool down:After bean curd after shaping removes infantees, stripping and slicing is required by size, rapid immerse in cold water is cooled down, Finished product lotus-leaf bean curd is made.
Embodiment two
Lotus-leaf bean curd making step is as follows:
A, lotus leaf pre-processes:The lotus leaf of fresh clean is taken, is put into salt solution and soaks 15 days, after cleaning up, enter equipped with 60 The beater of mesh mesh screen breaks into pulp, after pour into rustless steel container, add the fresh cauline leaf weight 0.1% of lotus leaf vitamin C, 0.6% pectase, 1% cellulase, are heated to 45 DEG C, united hydrolysis 60 minutes, then with more work(equipped with 120 mesh mesh screens Energy fiberizer carries out defibrination and screenings separation, and lotus leaf slurry is made;
B, Soybean Pretreatment:Soybean warp is clear miscellaneous, is sent into foam material pond and soaks to water suction saturation, uses afterwards and 120 mesh are housed The Multifunctional pulping machine of mesh screen carries out defibrination and screenings separation, and soya-bean milk is made;
C, mix:Lotus leaf slurry 30kg, soya-bean milk 100kg are taken, is sufficiently mixed uniformly, mixed liquor is made;
D, mashing off:Regulation mixed liquid concentration is 14 Baume degrees, after enter open steam copper, kept for 20 minutes after boiling;
E, solidify:When the mixed liquor cooked naturally cools to 75 DEG C, draw method using two steps two and add gypsum liquid;
F, crouching brain:After solidification operation terminates, 25 minutes are stood, forms jellied bean curd;
G, brain is broken:Jellied bean curd is smashed, discharges yellow seriflux;
H, cast:The jellied bean curd smashed is scooped into the model for be covered with infantees and encases carry out moulding;
I, it is press-formed:The infantees that jellied bean curd is surrounded by model is pressurizeed, pressure is 50 kilograms/square metre, the time 3 Hour;
J, cool down:After bean curd after shaping removes infantees, stripping and slicing is required by size, rapid immerse in cold water is cooled down, Finished product lotus-leaf bean curd is made.
Embodiment three
Lotus-leaf bean curd making step is as follows:
A, lotus leaf pre-processes:The lotus leaf of fresh clean is taken, is put into syrup and soaks 8 days, after cleaning up, enter equipped with 60 mesh The beater of mesh screen breaks into pulp, after pour into rustless steel container, add the fresh cauline leaf weight 0.05% of lotus leaf vitamin C, 0.3% pectase, 0.5% cellulase, are heated to 42 DEG C, united hydrolysis 50 minutes, then with more equipped with 120 mesh mesh screens Function fiberizer carries out defibrination and screenings separation, and lotus leaf slurry is made;
B, Soybean Pretreatment:Soybean warp is clear miscellaneous, is sent into foam material pond and soaks to water suction saturation, uses afterwards and 120 mesh are housed The Multifunctional pulping machine of mesh screen carries out defibrination and screenings separation, and soya-bean milk is made;
C, mix:Take lotus leaf to starch 20 parts by weight, the parts by weight of soya-bean milk 70, be sufficiently mixed uniformly, mixed liquor is made;
D, mashing off:Regulation mixed liquid concentration is 12 Baume degrees, after enter open steam copper, kept for 15 minutes after boiling;
E, solidify:When the mixed liquor cooked naturally cools to 72 DEG C, draw method using two steps two and add gypsum liquid;
F, crouching brain:After solidification operation terminates, 20 minutes are stood, forms jellied bean curd;
G, brain is broken:Jellied bean curd is smashed, discharges yellow seriflux;
H, cast:The jellied bean curd smashed is scooped into the model for be covered with infantees and encases carry out moulding;
I, it is press-formed:The infantees that jellied bean curd is surrounded by model is pressurizeed, pressure is 50 kilograms/square metre, the time 2 Hour;
J, cool down:After bean curd after shaping removes infantees, stripping and slicing is required by size, rapid immerse in cold water is cooled down, Finished product lotus-leaf bean curd is made.
Embodiment above is only that the preferred embodiment of the present invention is described, and not the scope of the present invention is entered Row limits, on the premise of design spirit of the present invention is not departed from, technical side of this area ordinary skill technical staff to the present invention The various modifications and improvement that case is made, it all should fall into the protection domain of claims of the present invention determination.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.

Claims (9)

1. a kind of lotus-leaf bean curd, it is characterised in that material component is by weight:Lotus leaf starches 20~30 parts, soya-bean milk 70~100 Part.
2. lotus-leaf bean curd as claimed in claim 1, it is characterised in that material component is by weight:Lotus leaf starches 25 parts, soya-bean milk 85 parts.
3. lotus-leaf bean curd as claimed in claim 1 or 2, it is characterised in that the preparation method of described lotus leaf slurry is:Take fresh Clean lotus leaf, is cleaned up, and is entered the beater equipped with 60 mesh mesh screens and is broken into pulp, after pour into rustless steel container, add dimension Raw plain C and complex enzyme, hydrolysis, then defibrination and screenings separation are carried out with the Multifunctional pulping machine equipped with 120 mesh mesh screens, lotus leaf is made Slurry.
4. lotus-leaf bean curd as claimed in claim 3, it is characterised in that described lotus leaf, which need to be put into salt solution or syrup, soaks 8 ~15 days.
5. lotus-leaf bean curd as claimed in claim 3, it is characterised in that described complex enzyme be 0.3~0.6% pectase and The mixed enzyme of 0.5~1% cellulase.
6. lotus-leaf bean curd as claimed in claim 3, it is characterised in that described vitamin C weight is the fresh cauline leaf weight of lotus leaf 0.05~0.1%.
7. lotus-leaf bean curd as claimed in claim 3, it is characterised in that described hydrolysis time is 50~60 minutes, hydrolysis temperature Spend for 42~45 DEG C.
8. make lotus-leaf bean curd as claimed in claim 1, it is characterised in that comprise the following steps:
A, lotus leaf pre-processes:The lotus leaf of fresh clean is taken, is put into salt solution or syrup and soaks 8~15 days, after cleaning up, enters dress The beater for having 60 mesh mesh screens breaks into pulp, after pour into rustless steel container, add lotus leaf fresh cauline leaf weight 0.05~0.1% Vitamin C, 0.3~0.6% pectase, 0.5~1% cellulase, 42~45 DEG C are heated to, 50~60 points of united hydrolysis Clock, then defibrination and screenings separation are carried out with the Multifunctional pulping machine equipped with 120 mesh mesh screens, lotus leaf slurry is made;
B, Soybean Pretreatment:Soybean warp is clear miscellaneous, is sent into foam material pond and soaks to water suction saturation, uses afterwards and 120 mesh mesh screens are housed Multifunctional pulping machine carry out defibrination and screenings separation, soya-bean milk is made;
C, mix:Take lotus leaf to starch 20~30 parts by weight, the parts by weight of soya-bean milk 70~100, be sufficiently mixed uniformly, mixed liquor is made;
D, mashing off:Regulation mixed liquid concentration is 12~14 Baume degrees, after enter open steam copper, kept for 15~20 minutes after boiling;
E, solidify:When the mixed liquor cooked naturally cools to 72~75 DEG C, draw method using two steps two and add gypsum liquid;
F, crouching brain:After solidification operation terminates, 20~25 minutes are stood, forms jellied bean curd;
G, brain is broken:Jellied bean curd is smashed, discharges yellow seriflux;
H, cast:The jellied bean curd smashed is scooped into the model for be covered with infantees and encases carry out moulding;
I, it is press-formed:The infantees that jellied bean curd is surrounded by model is press-formed;
J, cool down:After bean curd after shaping removes infantees, stripping and slicing is required by size, and rapid immerse in cold water is cooled down, and is made Finished product lotus-leaf bean curd.
9. preparation method as claimed in claim 8, it is characterised in that described moulding pressure is 50 kilograms/square metre, pressurization 2~3 hours time.
CN201711026731.3A 2017-10-27 2017-10-27 A kind of lotus-leaf bean curd and preparation method thereof CN107691667A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003339335A (en) * 2002-05-29 2003-12-02 Hajime Kimura Nutritive bean curd and method for producing the nutritive bean curd
CN102342365A (en) * 2010-07-29 2012-02-08 施建军 Lotus leaf health ice cream
CN103355433A (en) * 2013-08-11 2013-10-23 魏巍 Astragalus smicus bean curd
CN105875923A (en) * 2016-04-26 2016-08-24 杨在侠 Preparation method of lotus leaf oolong tea
CN106212722A (en) * 2016-09-30 2016-12-14 绵阳天际云科技有限公司 A kind of lotus-leaf bean curd and processing technique thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003339335A (en) * 2002-05-29 2003-12-02 Hajime Kimura Nutritive bean curd and method for producing the nutritive bean curd
CN102342365A (en) * 2010-07-29 2012-02-08 施建军 Lotus leaf health ice cream
CN103355433A (en) * 2013-08-11 2013-10-23 魏巍 Astragalus smicus bean curd
CN105875923A (en) * 2016-04-26 2016-08-24 杨在侠 Preparation method of lotus leaf oolong tea
CN106212722A (en) * 2016-09-30 2016-12-14 绵阳天际云科技有限公司 A kind of lotus-leaf bean curd and processing technique thereof

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