CN108606078A - Functional food additives and its application, asparagus fermented bean curd and preparation method thereof - Google Patents
Functional food additives and its application, asparagus fermented bean curd and preparation method thereof Download PDFInfo
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- CN108606078A CN108606078A CN201810465167.3A CN201810465167A CN108606078A CN 108606078 A CN108606078 A CN 108606078A CN 201810465167 A CN201810465167 A CN 201810465167A CN 108606078 A CN108606078 A CN 108606078A
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- bean curd
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- asparagus
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 121
- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000003416 Asparagus officinalis Species 0.000 title claims description 50
- 239000002778 food additive Substances 0.000 title abstract description 7
- 235000013376 functional food Nutrition 0.000 title abstract description 6
- 239000013538 functional additive Substances 0.000 claims abstract description 48
- 240000001085 Trapa natans Species 0.000 claims abstract description 47
- 235000009165 saligot Nutrition 0.000 claims abstract description 47
- 150000003839 salts Chemical class 0.000 claims abstract description 40
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 34
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 34
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 27
- 235000013305 food Nutrition 0.000 claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 claims abstract description 18
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims description 25
- 230000004151 fermentation Effects 0.000 claims description 25
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- PASHVRUKOFIRIK-UHFFFAOYSA-L calcium sulfate dihydrate Chemical compound O.O.[Ca+2].[O-]S([O-])(=O)=O PASHVRUKOFIRIK-UHFFFAOYSA-L 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 240000008574 Capsicum frutescens Species 0.000 claims description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 244000017020 Ipomoea batatas Species 0.000 claims description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 8
- 244000241838 Lycium barbarum Species 0.000 claims description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 8
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 235000012054 meals Nutrition 0.000 claims description 8
- 241000756943 Codonopsis Species 0.000 claims description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 7
- 229940026314 red yeast rice Drugs 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 241000235395 Mucor Species 0.000 claims description 6
- 239000003651 drinking water Substances 0.000 claims description 6
- 235000020188 drinking water Nutrition 0.000 claims description 6
- 235000013882 gravy Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000013547 stew Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 230000002421 anti-septic effect Effects 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 230000001093 anti-cancer Effects 0.000 abstract description 7
- 238000005260 corrosion Methods 0.000 abstract description 6
- 208000004880 Polyuria Diseases 0.000 abstract description 5
- 235000019789 appetite Nutrition 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 5
- 230000036772 blood pressure Effects 0.000 abstract description 5
- 230000009084 cardiovascular function Effects 0.000 abstract description 5
- 230000035619 diuresis Effects 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 5
- 230000004060 metabolic process Effects 0.000 abstract description 4
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- 206010037660 Pyrexia Diseases 0.000 abstract description 3
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 3
- 230000007797 corrosion Effects 0.000 abstract description 3
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 3
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 241000234427 Asparagus Species 0.000 abstract 5
- 235000016709 nutrition Nutrition 0.000 description 10
- 230000035764 nutrition Effects 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 6
- 239000011669 selenium Substances 0.000 description 6
- 229910052711 selenium Inorganic materials 0.000 description 6
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 5
- 238000007792 addition Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 238000004332 deodorization Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 235000014676 Phragmites communis Nutrition 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000315 carcinogenic Toxicity 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 230000032823 cell division Effects 0.000 description 2
- 230000010261 cell growth Effects 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 239000011651 chromium Substances 0.000 description 2
- 229910052804 chromium Inorganic materials 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000193174 agave Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention is directed in fermented bean curd in the prior art in order to which the shelf-life for extending fermented bean curd contains a large amount of salt in fermented bean curd, the intake that salt is easily caused in edible fermented bean curd is excessive, the problem of to induce cardiovascular and cerebrovascular disease, a kind of functional food additives and its application, asparagus fermented bean curd and preparation method thereof are provided, this functional additive, including the following raw material：Water chestnut bar, the food materials of one or more of water chestnut leaf and water caltrop stem, asparagus powder, this asparagus fermented bean curd, its dispensing includes at least bean curd, salt, flavoring agent, functional additive, there is good corrosion-resistant effect using asparagus fermented bean curd provided by the invention, the dosage of salt can be reduced, to increase the healthy and safe property of fermented bean curd food, so that fermented bean curd is become and trusts edible healthy food, asparagus powder is added in functional additive, with anticancer, reducing fever and causing diuresis, dispelling fatigue, it reduces blood pressure, improve cardiovascular function, it improves a poor appetite, improve organism metabolism ability, improve the effect of immunity.
Description
Technical field
The present invention relates to a kind of functional food additives and its applications, asparagus fermented bean curd and preparation method thereof.
Background technology
Fermented bean curd is that thousands of years of Han nationality's Traditional Folk cuisines are spread in China, bright in luster, eat because its is in good taste, nutrition is high
Get up to have special fragrance to be liked deeply by Chinese common people, is one of unfailing delicious food, but eat at present
Fermented bean curd kind is very single, has spicy and two kinds of kinds of saline taste so that the nutrition of fermented bean curd is relatively simple, furthermore in order to delay corruption
The deteriorating time of breast, is added a large amount of salt so that the salt content of fermented bean curd is big, is generally with the ratio of major ingredient in making fermented bean curd
12：1, excessively the intake of salt can be caused excessive if fermented bean curd is edible, to induce cardiovascular and cerebrovascular disease.
Invention content
The object of the present invention is to for containing in fermented bean curd to extend the shelf-life of fermented bean curd in fermented bean curd in the prior art
A large amount of salt, the intake that salt is easily caused in edible fermented bean curd is excessive, the problem of to induce cardiovascular and cerebrovascular disease, provides one kind
Functional food additives and its application, asparagus fermented bean curd and preparation method thereof.
Further object of the present invention is carried for the relatively simple technical problem of fermented bean curd nutrition in the prior art
For a kind of functional food additives and its application, asparagus fermented bean curd and preparation method thereof.
The purpose of the present invention is what is be achieved through the following technical solutions：
A kind of functional additive, including the following raw material：One or more of water chestnut bar, water chestnut leaf and water caltrop stem
Food materials, asparagus powder；
The proportion by weight of functional additive raw material is：9-11 parts of water chestnut bar, 9-12 parts of water chestnut leaf, 7-11 parts of water caltrop stem, reed
10-13 parts of bamboo shoot powder；
Further include 7-9 parts of ginger, 10-12 parts of red date powder, 9-13 parts of soy meal, 8-11 parts of Radix Angelicae Sinensis, 8-11 parts of Radix Codonopsis, sweet potato leaves 7-
10 parts, 2-4 parts of cassia bark, 4-6 parts of red yeast rice, 4-6 parts of matrimony vine；
Functional additive is used for food antiseptic deodorization.
A kind of asparagus fermented bean curd, dispensing include at least bean curd, salt, flavoring agent, above-mentioned functional additive；
The component of fermented bean curd raw material matches（Mass parts）For：
170-190 parts of soft beancurd, 8-12 parts of salt；It replys：Soft beancurd
Functional additive uses above-mentioned component；
Flavoring agent uses following component：20-25 parts of rapeseed oil, 0.2 part -0.4 part of capsicum, octagonal 0.1 part -0.3 part, cooking wine
0.3 part -0.5 part, 0.25 part -0.35 part of fennel seeds, 0.2 part -0.5 part of potassium sorbate, 3 parts -4 parts of land plaster；
The water content of asparagus fermented bean curd block is 18%.
A kind of preparation method of asparagus fermented bean curd, specifically includes following steps：
A, fermented bean curd salt dry body is made by the method for fermentation；
B, functional additive is made；
C, flavoring agent is put into functional additive, and stew in soy sauce is then cold added with the functional additive formation thick gravy of flavoring agent
But；
D, fermented bean curd salt dry body is put into thick gravy after cooling and is fermented again, asparagus fermented bean curd is obtained after fermented；
Salt dry body is manufactured with the following method：
A, addition mucor is for the first fermentation after bean curd being put into mould room；
B, fermentation is completed for the first time bean curd is put into drying chamber and is dried to three one-tenth and does；
C, the bean curd surface of drying is sprinkled water and second of fermentation of mucor progress is added after moistening；
D, salt is added to pickle into salt dry body the bean curd after secondary fermentation；
The time fermented in fermenting for the first time is 1-3 days, and fermentation temperature is 58-62 DEG C, and drying time is 2-4 hours, second
The time fermented in fermentation is 1-2 days, and the temperature of second of fermentation is：61-63 DEG C, the salting period of the bean curd after secondary fermentation
It is 4-6 days；
It is prepared as follows functional additive：Above-mentioned functional additive component drinking water is decocted 2-3 times, is closed
And decoction liquor and decoction liquor constant volume is obtained into functional additive to 500 parts with drinking water；
The time of functional additive and flavoring agent stew in soy sauce is 30-40 minutes；
It is 10-15 days that salt dry body, which is put into time for fermenting in thick gravy after cooling, and the temperature that third time is fermented is：45-50℃.
Using asparagus fermented bean curd provided by the invention, in of the invention, due to adding water chestnut bar, water chestnut in functional additive
The substance of one or more of angle leaf and water caltrop stem makes fermented bean curd have good corrosion-resistant effect, it is possible to reduce salt
Dosage, meeting the addition for salt can be reduced as far as when the needs of taste, to increase the health of fermented bean curd food
Safety makes fermented bean curd become and trusts edible healthy food；In addition, due to adding asparagus powder, reed in functional additive
King-the selenium for containing abundant Anticancer Element Selenium in bamboo shoot, can prevent cancer cell division and growth, inhibit carcinogenic vigor and accelerate
The amino acid of removing toxic substances, asparagus low sugar, low fat, high-cellulose and homovitamin, protein forms necessary to the high body of content largely
Element and trace element, a great number of elements such as calcium, phosphorus, potassium, the content of iron are all very high；Trace element such as zinc, copper, manganese, selenium, chromium at
Point, so the asparagus fermented bean curd being fabricated to has anticancer, reducing fever and causing diuresis, dispelling fatigue, reduces blood pressure, improve cardiovascular function, increase
Into appetite, the effect for improving organism metabolism ability, improving immunity.
Further, it is added such as red date powder, soy meal, Radix Angelicae Sinensis, Radix Codonopsis, sweet potato in functional additive of the invention
One or more of leaf, cassia bark, matrimony vine food, so that adding the food of this functional additive with richer
Rich nutrition, changes such as single present situation of fermented bean curd class fermented product, salt product nutrition in the prior art, provides people
More rich seasoning food materials.
Figure of description
Fig. 1 is the flow chart of bean curd stick fermented bean curd preparation method in the present invention.
Specific implementation mode
The present invention is further described with reference to specific embodiment：
A kind of asparagus fermented bean curd, including soft beancurd, salt, functional additive and flavoring agent, functional additive raw material is at least
The substance that may include one or more of water chestnut bar, water chestnut leaf and water caltrop stem, by water chestnut bar, water chestnut leaf and water chestnut
One or more of stem is used as functional additive, can not only increase the nutritional ingredient of food, and can be with
It as preservative and deodorant, is experimentally confirmed, water chestnut has the function of anti-corrosion deodorization, therefore adds this when making food
Functional additive can extend retention period 3-6 months in the case where not increasing preservative dosage, can store 1 year and never degenerate
It is not smelly, asparagus is preferably added in functional additive, functional additive nutrition can be made more abundant in this way, it is wild
The asparagus fermented bean curd that asparagus and water chestnut base of leaf make can promote human consumption and kill cancer cell.When functional additive is used as corruption
When breast makes, preferably further includes red yeast rice, ginger, more nutritions can also be added, such as red date powder, soy meal, Radix Angelicae Sinensis, party
One or more of ginseng, sweet potato leaves, cassia bark, matrimony vine food, the additions of these food materials can increase the nutrition of fermented bean curd at
Part, and the taste that can enhance fermented bean curd is added in various compositions according to the ratio.Especially the addition of water chestnut bar, water chestnut leaf and water caltrop stem is not only
The storage of fermented bean curd time can have been prevented long, and spoiled discoloration is smelly, and in addition the base of leaf of water chestnut also has stronger viscous force, energy in fermented bean curd
Promote fermented bean curd structural capacity strong so that the forming of fermented bean curd bulk, in good taste, easy preservation.
Flavoring agent includes one in rapeseed oil, capsicum, illiciumverum, salt, cooking wine, fennel seeds, potassium sorbate and land plaster
Kind or two or more food materials, land plaster play freezing action in fermented bean curd, can increase the hardness of fermented bean curd, and fermented bean curd is not made to paste soup,
Increase the delicious taste of fermented bean curd.Cooking wine plays a part of catalyst in fermented bean curd, it promotes sufu fermentation.Ginger can in fermented bean curd
Play the role of rendering palatable
Preferably, the raw material of fermented bean curd is made by following proportion by weight：170-190 parts of soft beancurd, 8-12 parts of salt；Functionality adds
Add the proportion by weight of agent：10-13 parts of asparagus powder, 4-6 parts of red yeast rice, 7-9 parts of ginger, 10-12 parts of red date powder, soy meal 9-13
Part, 8-11 parts of Radix Angelicae Sinensis, 8-11 parts of Radix Codonopsis, 7-10 parts of sweet potato leaves, 2-4 parts of cassia bark, 4-6 parts of matrimony vine, 9-11 parts of water chestnut bar, water chestnut leaf
9-12 parts, 7-11 parts of water caltrop stem；The proportion by weight of flavoring agent：20 parts of rapeseed oil, 0.2 part of capsicum, octagonal 0.1 part, cooking wine
0.3 part, 3 parts of land plaster.In above-mentioned each food materials, the type of food materials can be suitably adjusted to taste, for example can be not added with capsicum, small
Return perfume (or spice) etc..
Embodiment one：180 parts of soft beancurd, 10 parts of salt；
12 parts of asparagus powder, 5 parts of red yeast rice, 8 parts of ginger, 11 parts of red date powder, 10 parts of soy meal, 10 parts of Radix Angelicae Sinensis, 10 parts of Radix Codonopsis, sweet potato leaves
9 parts, 3 parts of cassia bark, 5 parts of matrimony vine, 10 parts of water chestnut bar, 10 parts of water chestnut leaf and water caltrop stem 10；
20 parts of rapeseed oil, 0.2 part of capsicum, 0.1 part octagonal, 0.3 part of cooking wine, 0.25 part of fennel seeds, potassium sorbate 0.2
Part, 3 parts of land plaster.
Embodiment two：
170 parts of bean curd, 8 parts of salt；
10 parts of asparagus powder, 4 parts of red yeast rice, 7 parts of ginger, 10 parts of red date powder, 9 parts of soy meal, 8 parts of Radix Angelicae Sinensis, 8 parts of Radix Codonopsis, sweet potato leaves 7
Part, 2 parts of cassia bark, 4 parts of matrimony vine, 9 parts of water chestnut bar, 9 parts of water chestnut leaf and water caltrop stem 7；
20 parts of rapeseed oil, 0.2 part of capsicum, 0.1 part octagonal, 0.3 part of cooking wine, 0.25 part of fennel seeds, potassium sorbate 0.2
Part, 3 parts of land plaster.
Embodiment three：190 parts of bean curd, 12 parts of salt
13 parts of asparagus powder, 6 parts of red yeast rice, 9 parts of ginger, 12 parts of red date powder, 13 parts of soy meal, 11 parts of Radix Angelicae Sinensis, 11 parts of Radix Codonopsis, sweet potato leaves
10 parts, 4 parts of cassia bark, 6 parts of matrimony vine, 11 parts of water chestnut bar, 12 parts of water chestnut leaf and water caltrop stem 11；
20 parts of rapeseed oil, 0.2 part of capsicum, 0.1 part octagonal, 0.3 part of cooking wine, 0.25 part of fennel seeds, potassium sorbate 0.2
Part, 3 parts of land plaster.
Due to adding asparagus powder in functional additive, king-selenium of abundant Anticancer Element Selenium, energy are contained in asparagus
Cancer cell division and growth are prevented, inhibits carcinogenic vigor and accelerates to detoxify, asparagus low sugar, low fat, high-cellulose and height
Vitamin, protein amino acid composition the high body of content necessary to a great number of elements and trace element, a great number of elements for example calcium, phosphorus, potassium,
The content of iron is all very high；Micro- such as zinc, copper, manganese, selenium, chromium ingredient, so the asparagus fermented bean curd being fabricated to has anticancer, clearly
Hot diuresis dispelling fatigue, reduces blood pressure, improves cardiovascular function, improves a poor appetite, improves organism metabolism ability, improves immunity
Effect.
Ginger in flavoring agent can enhance the taste of fermented bean curd in fermented bean curd, and cooking wine plays the work of catalyst in fermented bean curd
With promotion sufu fermentation, land plaster plays freezing action in fermented bean curd, increases the hardness of fermented bean curd, so that fermented bean curd is pasted soup, can increase
The delicious taste of fermented bean curd.
Using the proportioning of above-mentioned asparagus powder and bean curd, keep asparagus powder and bean curd mutually harmonious, keeps asparagus powder effective with bean curd
Fermentation, prevent the organic of asparagus not to be lost in, improve the nutrient utilization of asparagus powder, since water chestnut base of leaf is that life waterborne is annual
Herbaceous plant, by testing acquisition, it has the function of anti-corrosion deodorization, so can prevent the fermented bean curd time using above-mentioned component ratio
Stored long can it is spoiled discoloration it is smelly, improve the shelf-life of fermented bean curd, this implementation made in the case where not adding any preservative
The shelf-life of asparagus fermented bean curd in example reaches 12 months, and the shelf-life of fermented bean curd in the prior art is generally 6 months, while water chestnut
The base of leaf at angle has stronger viscous force in fermented bean curd, and fermented bean curd structural capacity can be promoted strong, improve the soft glutinous mouthfeel of fermented bean curd.
Preferably, the water content of asparagus fermented bean curd is 18%, when the water content of asparagus fermented bean curd is 18%, the knot of moisture in fermented bean curd
The increase of structure, polymerization of protein degree and molecular weight, the association of intramolecular disulfide bond make asparagus fermented bean curd have more continuous close
Fermented bean curd muscle network, can effectively improve the nutritive value and mouthfeel of fermented bean curd, fermented bean curd is soft glutinous but not face.
Above-mentioned functional additive is sold separately after being packaged by its proportioning combination, be can be used as chafing dish bottom flavorings, is stewed soup
Use, it can also be used to cure foods, fermented food additive, for anti-corrosion reduce salt usage amount, increase the nutrition of food
Composition, due to asparagus powder and water chestnut bar, water chestnut leaf and the water caltrop stem having in functional additive, so the boiling hot or system being boiled into
The chafing dish obtained also has anticancer, reducing fever and causing diuresis, dispelling fatigue, reduces blood pressure, improve cardiovascular function, improve a poor appetite, raising machine
Body metabolic capability, the effect for improving immunity.
Above-mentioned asparagus powder uses the wild asparagus of Dongting Lake, and grinding in machine is put into after cleaning and drying and is broken into powder
Or asparagus juice obtains.
Above-mentioned asparagus fermented bean curd is prepared by following methods：
As shown in Figure 1, addition mucor is for the first fermentation after bean curd is put into mould room, fermentation is set after 1 to 3 day
It is dry to three one-tenth after being dried -4 hours 3 hours in 58-61 DEG C of drying chamber, Mucor is added after being moistened to the watering of the bean curd surface of drying
Bacterium carries out second and ferments, and after fermenting -3 days 2 days, the bean curd after secondary fermentation is added salt marinated 5 days into salt dry body；By
Fermenting twice makes salt dry body be easy to preserve, and can keep salt dry body fresh for a long time.Weigh the functional additive component of recipe quantity
It is decocted 2-3 times with drinking water, merge decoction liquor and decoction liquor constant volume is obtained into functional additive to 500 parts with drinking water；To
The flavoring agent of following quality is added in functional additive, by the functional additive containing flavoring agent in halogen batch can stew in soy sauce
30-40 minutes postcoolings；Salt dry body is put into progress third time fermentation in the functional additive containing flavoring agent, through 10--
It can be obtained above-mentioned bean curd stick fermented bean curd after fermenting-ripening within 15 days.The asparagus fermented bean curd being fabricated to using the above method has anticancer, clear
Hot diuresis dispelling fatigue, reduces blood pressure, improves cardiovascular function, improves a poor appetite, improves organism metabolism ability, improves immunity
Effect, what kind of promotion these effects have.The corrosion resistance of fermented bean curd itself is strong, is unlikely to deteriorate, and mouthfeel is soft glutinous, formation of lots
It is good.
Claims (10)
1. a kind of functional additive, which is characterized in that including the following raw material：One in water chestnut bar, water chestnut leaf and water caltrop stem
Kind or two or more food materials, asparagus powder.
2. functional additive as described in claim 1, which is characterized in that the proportion by weight of functional additive raw material
For：9-11 parts of water chestnut bar, 9-12 parts of water chestnut leaf, 7-11 parts of water caltrop stem, 10-13 parts of asparagus powder.
3. functional additive as claimed in claim 2, which is characterized in that further include 7-9 parts of ginger, 10-12 parts of red date powder,
9-13 parts of soy meal, 8-11 parts of Radix Angelicae Sinensis, 8-11 parts of Radix Codonopsis, 7-10 parts of sweet potato leaves, 2-4 parts of cassia bark, 4-6 parts of red yeast rice, matrimony vine 4-6
Part.
4. the application of the functional additive as described in one of claim 1-3 items, which is characterized in that anti-for food antiseptic
It is smelly.
5. a kind of asparagus fermented bean curd, which is characterized in that its dispensing includes at least bean curd, salt, flavoring agent, described in claim 1
Functional additive.
6. asparagus fermented bean curd as claimed in claim 5, which is characterized in that the component of fermented bean curd raw material matches（Mass parts）For：
170-190 parts of soft beancurd, 8-12 parts of salt；It replys：Soft beancurd
The functional additive uses component according to claim 2 or 3；
The flavoring agent uses following component：20-25 parts of rapeseed oil, 0.2 part -0.4 part of capsicum, it is 0.1 part -0.3 part octagonal,
0.3 part -0.5 part of cooking wine, 0.25 part -0.35 part of fennel seeds, 0.2 part -0.5 part of potassium sorbate, 3 parts -4 parts of land plaster.
7. asparagus fermented bean curd as claimed in claim 6, which is characterized in that the water content of the asparagus fermented bean curd block is 18%.
8. a kind of preparation method of asparagus fermented bean curd, which is characterized in that specifically include following steps：
A, fermented bean curd salt dry body is made by the method for fermentation；
B, functional additive is made；
C, flavoring agent is put into functional additive, and stew in soy sauce is then cold added with the functional additive formation thick gravy of flavoring agent
But；
D, fermented bean curd salt dry body is put into thick gravy after cooling and is fermented again, asparagus fermented bean curd is obtained after fermented.
9. a kind of preparation method of asparagus fermented bean curd as claimed in claim 8, which is characterized in that it is dry to manufacture salt with the following method
Base：
A, addition mucor is for the first fermentation after bean curd being put into mould room；
B, fermentation is completed for the first time bean curd is put into drying chamber and is dried to three one-tenth and does；
C, the bean curd surface of drying is sprinkled water and second of fermentation of mucor progress is added after moistening；
D, salt is added to pickle into salt dry body the bean curd after secondary fermentation.
10. a kind of preparation method of asparagus fermented bean curd as claimed in claim 8, which is characterized in that sent out in the first time fermentation
The time of ferment be 1-3 days, fermentation temperature be 58-62 DEG C, drying time be 2-4 hour, it is described for the second time fermentation in ferment when
Between be 1-2 days, second temperature fermented is：61-63 DEG C, the salting period of the bean curd after secondary fermentation is 4-6 days；
It is prepared as follows functional additive：Functional additive component described in one of claim 1-3 items is used
Drinking water decocts 2-3 times, merges decoction liquor and decoction liquor constant volume is obtained functional additive to 500 parts with drinking water；
The time of the functional additive and flavoring agent stew in soy sauce is 30-40 minutes；
It is 10-15 days that the salt dry body, which is put into time for fermenting in thick gravy after cooling, and the temperature that third time is fermented is：45-50
℃。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111034810A (en) * | 2019-11-26 | 2020-04-21 | 彝良县紫竹园旅游开发有限公司 | Vegetable leaf bean curd milk and preparation method thereof |
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