CN109198037A - A kind of fructus lycii nutmeg and preparation method thereof - Google Patents
A kind of fructus lycii nutmeg and preparation method thereof Download PDFInfo
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- CN109198037A CN109198037A CN201811300197.5A CN201811300197A CN109198037A CN 109198037 A CN109198037 A CN 109198037A CN 201811300197 A CN201811300197 A CN 201811300197A CN 109198037 A CN109198037 A CN 109198037A
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- fructus lycii
- bean
- soya
- pulp
- nutmeg
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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
This application discloses a kind of fructus lycii nutmeg and preparation method thereof, fructus lycii nutmeg includes following raw material: soya bean, water, fructus lycii pulp and brine.The preparation method includes pretreatment dried fruit of lycium barbarum, obtains fructus lycii pulp；Soya bean is pre-processed, jellied bean curd is obtained；The fructus lycii pulp is mixed to squeezing 30min with the jellied bean curd, obtains fructus lycii nutmeg.The application utilizes dried fruit of lycium barbarum, and after special process rehydration is fresh-keeping, pulp has certain toughness, pass through wall breaking technology, fructus lycii broken wall is ground into cotton-shaped pulp to be added in jellied bean curd, organically combines fructus lycii pulp with curd gel, forms organic fructus lycii nutmeg.Fructus lycii nutmeg can intuitively see fructus lycii pulp and fructus lycii seed from appearance, bean curd surface is full of fructus lycii pulp, and Wolfberry fruit-bean curd has the original shape of bean product, and has certain color, the distinctive mouthfeel of fructus lycii and nutrition are added, provides novel food materials for common people's dining table.
Description
Technical field
This application involves food processing technology field, in particular to a kind of fructus lycii nutmeg and preparation method thereof.
Background technique
Soybean curd nutrition is abundant, containing various trace elements necessary to the human bodies such as iron, calcium, phosphorus, also contain carbohydrate, vegetable oil and
High-quality protein abundant is known as the laudatory title of " Vegetable meat ".The digestibility of bean curd is up to 95% or more.Bean curd is vegetation foodstuff again
Protein content is higher, containing 8 kinds of amino acid needed by human, the unsaturated fatty acid also lacked containing animal food, and lecithin
Rouge etc..Therefore, often taking liberties with joke can protect liver, promote organism metabolism, increases immunity and has detoxication.
Bean curd eats the food having both as medicine, has various functions such as tonifying Qi, qi-restoratives.Modern medicine confirmation, bean curd
It is also rather beneficial to the growth and development of tooth, marrow except having additional nutrients, help digest, in addition to orectic function, in hematopoiesis function
The content of iron in blood can be increased in energy: bean curd is cholesterol-free, be hypertension, hyperlipidemia, high-cholesterol disease and artery sclerosis,
The herbal cuisine delicacies of patients with coronary heart disease.It is also the diet good food that children, weakling and the elderly supplement the nutrients.Bean curd is rich in
Phytoestrogen has good effect to anti-curing osteoporosis.There are also the functions of inhibiting breast cancer, prostate cancer and leukemia.
But the taste of existing bean curd and nutrition are more single.
Summary of the invention
The application's is designed to provide a kind of fructus lycii nutmeg and preparation method thereof, to solve existing bean curd
Taste and the single problem of nutrition.
On the one hand, according to an embodiment of the present application, a kind of fructus lycii nutmeg, including following raw material: soya bean are provided,
Water, fructus lycii pulp and brine.
Further, the fructus lycii nutmeg includes the raw material of following parts by weight: 30 portions of soya beans, 30 parts of water, and 10 parts
Fructus lycii pulp and 0.3 part of brine.
On the other hand, according to an embodiment of the present application, a kind of preparation method of fructus lycii nutmeg is provided, comprising:
Dried fruit of lycium barbarum is pre-processed, fructus lycii pulp is obtained；
Soya bean is pre-processed, jellied bean curd is obtained；
The fructus lycii pulp is mixed to squeezing 30min with the jellied bean curd, obtains fructus lycii nutmeg.
Further, the step of pre-processing fructus lycii, obtaining fructus lycii pulp, comprising:
Be soaked in water dried fruit of lycium barbarum, adjusts pH, impregnates 20h；
The dried fruit of lycium barbarum for impregnating and completing is crushed using tissue wall-breaking machine is crosscutting, obtains fructus lycii pulp.
Further, the adjusting pH is to adjust pH to 6.8.
Further, the step of pre-processing soya bean, obtaining jellied bean curd, comprising:
Be soaked in water soya bean 6-12h；
Soya bean after grinding immersion；
Soya bean after filtering grinding, obtains soya-bean milk, cooks the soya-bean milk；
The soya-bean milk after system cooks is selected with brine；
Crouching brain makes to select the soya-bean milk formation jellied bean curd after system.
Further, the weight ratio of soya bean and water is 1:5.
Further, the pulping rate of the soya-bean milk is 1:8.
Further, the mode of the cooking is steam heating, and the steam-heated time is 12-15min.
Further, described to be selected in the soya-bean milk after system cooks with brine, the weight of the brine is the beans after the cooking
Starch the 0.3% of weight.
From the above technical scheme, embodiments herein provides a kind of fructus lycii nutmeg and preparation method thereof,
Fructus lycii nutmeg includes following raw material: soya bean, water, fructus lycii pulp and brine.The preparation method includes pretreatment Chinese wolfberry fruit dry
Fruit obtains fructus lycii pulp；Soya bean is pre-processed, jellied bean curd is obtained；The fructus lycii pulp is mixed into squeezing with the jellied bean curd
30min obtains fructus lycii nutmeg.The application utilizes dried fruit of lycium barbarum, and after special process rehydration is fresh-keeping, pulp has certain
Fructus lycii broken wall is ground into cotton-shaped pulp and is added in jellied bean curd, make fructus lycii pulp and curd gel by toughness by wall breaking technology
It organically combines, forms organic fructus lycii nutmeg.Fructus lycii nutmeg can intuitively see fructus lycii pulp and Chinese holly from appearance
Qi seed, bean curd surface are full of fructus lycii pulp, and Wolfberry fruit-bean curd has the original shape of bean product, and has certain color, increases
The distinctive mouthfeel of fructus lycii and nutrition, for common people's dining table provide novel food materials.
Detailed description of the invention
In order to illustrate the technical solutions in the embodiments of the present application or in the prior art more clearly, below will be to institute in embodiment
Attached drawing to be used is needed to be briefly described, it should be apparent that, the accompanying drawings in the following description is only some implementations of the application
Example, for those of ordinary skill in the art, without creative efforts, can also obtain according to these attached drawings
Obtain other attached drawings.
Fig. 1 is according to a kind of fructus lycii nutmeg preparation method flow chart shown in the embodiment of the present application.
Specific embodiment
According to an embodiment of the present application, a kind of fructus lycii nutmeg, including following raw material: soya bean, water, fructus lycii are provided
Meat and brine.
Fructus lycii pulp is to adjust pH by the dried fruit of lycium barbarum that is soaked in water, and impregnates 20h；Utilize the crosscutting crushing of tissue wall-breaking machine
Impregnate what the dried fruit of lycium barbarum completed obtained.Fructus lycii is rich in polysaccharides, glycine betaine, lutein as China's tradition rare medicinal herbs
Etc. plurality of active ingredients, have tonifying kidney and benefiting sperm, nourish the liver to improve visual acuity, blood-enriching tranquillizing promotes the production of body fluid to quench thirst, moistening lung to arrest cough and other effects effect.Its
In, polysaccharides is that fructus lycii adjusts main active that is immune, delaying senescence, can improve the elderly's fatiguability, appetite not
The symptoms such as vibration and eye-blurred, and have the effects that reducing blood lipid, anti-fatty liver, anti-aging.
The scientific name of brine is bittern, is the mixture of magnesium chloride, magnesium sulfate and sodium chloride.Brine order bean curd principle be because
For the raw material soya bean of bean curd is rich in protein, and protein content 36%~40% is obtained through water logging, defibrination, slagging-off, heating
A kind of colloid (mixture between solution and suspension, emulsion) of protein.Selecting bean curd is exactly to try to make protein
Cohesion occurs and is separated from water.Bittern is the aqueous solution of crystallization magnesium chloride, belongs to electrolyte solution, can neutralize colloidal particles surface
The charge of the ion of absorption makes protein molecule cohesion get up to obtain bean curd.
Further, the fructus lycii nutmeg includes the raw material of following parts by weight: 30 portions of soya beans, 30 parts of water, and 10 parts
Fructus lycii pulp and 0.3 part of brine.Through a large amount of practice have shown that, the fructus lycii nutmeg Qi being fabricated to by the raw material of the above parts by weight
Pulp bean curd can intuitively see fructus lycii pulp and fructus lycii seed from appearance, and bean curd surface is full of fructus lycii pulp, and Wolfberry fruit-bean curd has beans
The original shape of product, and there is certain color, and increase the distinctive mouthfeel of fructus lycii.
From the above technical scheme, embodiments herein provides a kind of fructus lycii nutmeg, including following raw material:
Soya bean, water, fructus lycii pulp and brine.Fructus lycii eats as a kind of medicine to be added in bean curd in raw-food material, because in fructus lycii seed
Containing polysaccharides, a variety of amino acid and contain sweet tea benzene alkali, taurine, flavonoids, carotenoid, business matter zeaxanthin etc.
Special nutrient compositions improve its nutritive value after being added in bean curd.Fructus lycii broken wall is ground into cotton-shaped pulp and is added to bean curd
It in brain, organically combines fructus lycii pulp with curd gel, forms organic fructus lycii nutmeg.Fructus lycii nutmeg is from outer
Table can intuitively see fructus lycii pulp and fructus lycii seed, and bean curd surface is full of fructus lycii pulp, and Wolfberry fruit-bean curd has the original shape of bean product
Shape, and there is certain color, add the distinctive mouthfeel of fructus lycii and nutrition.
Refering to fig. 1, according to an embodiment of the present application, a kind of preparation method of fructus lycii nutmeg is provided, comprising:
Step S1, dried fruit of lycium barbarum is pre-processed, fructus lycii pulp is obtained；
Step S2, soya bean is pre-processed, jellied bean curd is obtained；
Step S3, squeezing 30min is mixed with the jellied bean curd by the fructus lycii pulp, obtains fructus lycii nutmeg.
Moisture there are many being kept in jellied bean curd, thus intensity is small, it is easily broken, block cannot be cut into.Squeezing is exactly will be tender
Jellied bean curd be transformed into the bean curd with some strength.
Fructus lycii is beaten production Wolfberry fruit-bean curd together with soya bean in the prior art, and fructus lycii has all broken into wolfberry juice, and Chinese holly
Qi seed, fructus lycii pulp becomes waste also with bean dregs together, and basically there exist the not nutritional ingredients of how many fructus lycii；Existing skill
Fructus lycii is added in art in soya-bean milk, it is too high to have added cost, can not sell, and adds and has lacked invisible fructus lycii at all.And the application is
Neutral fructus lycii pulp organization of the pH 6.8 is added on last procedure in bean curd manufacturing process, addition at this time is on the one hand
It is sufficiently mixed fructus lycii pulp and bean curd brain-capacity uniformly, appearance can obviously see the presence of fructus lycii pulp, another aspect fructus lycii sheet
The various nutritional ingredients of body remain to greatest extent, and do not influence the molding of bean curd, will not destroy the toughness of bean curd.
Further, the step of pre-processing fructus lycii, obtaining fructus lycii pulp, comprising:
Be soaked in water dried fruit of lycium barbarum, adjusts pH, impregnates 20h；
Impregnating the fructus lycii time 20 hours restores fructus lycii sufficiently, and the time, too short fructus lycii immersion was insufficient, and overlong time is then held
It easily steeps rotten.
The dried fruit of lycium barbarum for impregnating and completing is crushed using tissue wall-breaking machine is crosscutting, obtains fructus lycii pulp.
Crosscutting purpose is can to will become apparent from the presence for carrying out fructus lycii to retain fructus lycii pulp organization structure.
Further, the adjusting pH is to adjust pH to 6.8.
PH value control is in order to make fructus lycii tissue that neutrality be presented, to will not influence the molding of jellied bean curd 6.8.In bean curd
Fructus lycii pulp is added, if fructus lycii pulp will affect the overall structure of bean curd in acidity at this time, and by adjusting in fructus lycii pulp
PH be 6.8, it is substantially neutral, to solve this problem.Meanwhile add fructus lycii pulp be bean curd upper die forming it
Before, it is proved by many experiments that, this adding method will not influence the institutional framework of bean curd, will not occur after cutting be crushed
Phenomenon.
PH value control is in order to make fructus lycii tissue that neutrality be presented, to will not influence the molding of jellied bean curd 6.8.
Further, the step of pre-processing soya bean, obtaining jellied bean curd, comprising:
Be soaked in water soya bean 6-12h；
The soybean soaking time in winter is 10-12 hours, and soybean soaking time summer is 6-8 hours
Soya bean after grinding immersion；
Soya bean after filtering grinding, obtains soya-bean milk, cooks the soya-bean milk；
Due to denaturation after mashing off, soy proteinaceous skin chain is turned to the linear structure of unordered stretching, extension by orderly chondritic
And form gel original.In addition, soybean protein relative molecular mass after mashing off increases.Skin interchain has occurred during mashing off
Association.Huge molecule and its linear stretched out structure are conducive to soybean protein molecule cross-link and form firm protein
Gel lays the foundation for subsequent coagulation forming.
The soya-bean milk after system cooks is selected with brine；
Brine can not only destroy the hydration shell and double-layer electric between protein molecule, and can make to lead between protein molecule
Magnesium bridge is crossed to be connected with each other.By the effect of these two aspects, protein molecule is made to be cross-linked with each other, formed space network and
Solidification.
Crouching brain makes to select the soya-bean milk formation jellied bean curd after system.
Crouching brain is the continuation for protein coagulation, solidifies and completes after the standing of certain time.The soya-bean milk of brain is just selected
Being formed by network is discontinuous, non-uniform, only static a period of time, passes through skin chain and skin interchain and skin chain and hydrone
Between the adjustment of secondary key so that network is formed uniform sequential stereochemical structure, when crouching brain, should not be shaken, because of the gel network of formation
Intensity is small, the action breaks down vulnerable to external force.
Further, the weight ratio of soya bean and water is 1:5.Weight ratio is that the soya bean of 1:5 and water can be such that soya bean sufficiently inhales
Receive moisture.
Further, the pulping rate of the soya-bean milk is 1:8.
Pulping rate refers to dry soya bean and wears into the ratio of soya-bean milk, and pulping rate is that 1:8 is more appropriate, the fructus lycii pulp produced
Bean curd mouthfeel and shape are preferable.
Further, the mode of the cooking is steam heating, and the steam-heated time is 12-15min.Steam adds
The benefit of heat is energy-saving efficiency height.
Further, described to be selected in the soya-bean milk after system cooks with brine, the weight of the brine is the beans after the cooking
Starch the 0.3% of weight.0.3% brine facilitates protein molecule and is sufficiently cross-linked with each other, and forms space network and solidifies.
From the above technical scheme, embodiments herein provides a kind of fructus lycii nutmeg and preparation method thereof,
Fructus lycii nutmeg includes following raw material: soya bean, water, fructus lycii pulp and brine.The preparation method includes pretreatment Chinese wolfberry fruit dry
Fruit obtains fructus lycii pulp；Soya bean is pre-processed, jellied bean curd is obtained；The fructus lycii pulp is mixed into squeezing with the jellied bean curd
30min obtains fructus lycii nutmeg.The application utilizes dried fruit of lycium barbarum, and after special process rehydration is fresh-keeping, pulp has certain
Fructus lycii broken wall is ground into cotton-shaped pulp and is added in jellied bean curd, make fructus lycii pulp and curd gel by toughness by wall breaking technology
It organically combines, forms organic fructus lycii nutmeg.Fructus lycii nutmeg can intuitively see fructus lycii pulp and Chinese holly from appearance
Qi seed, bean curd surface are full of fructus lycii pulp, and Wolfberry fruit-bean curd has the original shape of bean product, and has certain color, increases
The distinctive mouthfeel of fructus lycii and nutrition, for common people's dining table provide novel food materials.
Those skilled in the art will readily occur to its of the application after considering specification and practicing application disclosed herein
Its embodiment.This application is intended to cover any variations, uses, or adaptations of the application, these modifications, purposes or
Person's adaptive change follows the general principle of the application and including the undocumented common knowledge in the art of the application
Or conventional techniques.The description and examples are only to be considered as illustrative, and the true scope and spirit of the application are by following
Claim is pointed out.
It should be understood that the application is not limited to the precise structure that has been described above and shown in the drawings, and
And various modifications and changes may be made without departing from the scope thereof.Scope of the present application is only limited by the accompanying claims.
Claims (10)
1. a kind of fructus lycii nutmeg, which is characterized in that including following raw material: soya bean, water, fructus lycii pulp and brine.
2. fructus lycii nutmeg according to claim 1, which is characterized in that the raw material including following parts by weight: 30 parts
Soya bean, 30 parts of water, 10 parts of fructus lycii pulp and 0.3 part of brine.
3. a kind of preparation method of fructus lycii nutmeg characterized by comprising
Dried fruit of lycium barbarum is pre-processed, fructus lycii pulp is obtained；
Soya bean is pre-processed, jellied bean curd is obtained；
The fructus lycii pulp is mixed to squeezing 30min with the jellied bean curd, obtains fructus lycii nutmeg.
4. according to the method described in claim 3, it is characterized in that, the step of pre-processing fructus lycii, obtaining fructus lycii pulp, comprising:
Be soaked in water dried fruit of lycium barbarum, adjusts pH, impregnates 20h；
The dried fruit of lycium barbarum for impregnating and completing is crushed using tissue wall-breaking machine is crosscutting, obtains fructus lycii pulp.
5. according to the method described in claim 3, it is characterized in that, the adjusting pH is to adjust pH to 6.8.
6. according to the method described in claim 3, it is characterized in that, the step of pre-processing soya bean, obtaining jellied bean curd, comprising:
Be soaked in water soya bean 6-12h；
Soya bean after grinding immersion；
Soya bean after filtering grinding, obtains soya-bean milk, cooks the soya-bean milk；
The soya-bean milk after system cooks is selected with brine；
Crouching brain makes to select the soya-bean milk formation jellied bean curd after system.
7. according to the method described in claim 6, it is characterized in that, the weight ratio of soya bean and water is 1:5.
8. according to the method described in claim 6, it is characterized in that, the pulping rate of the soya-bean milk is 1:8.
9. according to the method described in claim 6, the steam adds it is characterized in that, the mode of the cooking is steam heating
The time of heat is 12-15min.
10. according to the method described in claim 6, it is characterized in that, it is described with brine select system cook after soya-bean milk in, the halogen
The weight of water is 0.3% of the soya-bean milk weight after the cooking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201811300197.5A CN109198037A (en) | 2018-11-02 | 2018-11-02 | A kind of fructus lycii nutmeg and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811300197.5A CN109198037A (en) | 2018-11-02 | 2018-11-02 | A kind of fructus lycii nutmeg and preparation method thereof |
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| CN109198037A true CN109198037A (en) | 2019-01-15 |
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| CN201811300197.5A Pending CN109198037A (en) | 2018-11-02 | 2018-11-02 | A kind of fructus lycii nutmeg and preparation method thereof |
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| CN105230799A (en) * | 2015-09-29 | 2016-01-13 | 宁夏晨成食品销售有限公司 | Wolfberry healthcare bean curd and preparation method thereof |
| CN107771956A (en) * | 2016-08-29 | 2018-03-09 | 段海东 | Strengthen body immunity bean curd |
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2018
- 2018-11-02 CN CN201811300197.5A patent/CN109198037A/en active Pending
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| CN1965667A (en) * | 2006-11-18 | 2007-05-23 | 周学义 | Bean curd prepared with medlar |
| CN102986923A (en) * | 2012-12-19 | 2013-03-27 | 黄丽平 | Medlar-contained bean curd and preparation method thereof |
| CN104543014A (en) * | 2013-10-14 | 2015-04-29 | 彭英富 | Medlar-containing tofu |
| CN105230799A (en) * | 2015-09-29 | 2016-01-13 | 宁夏晨成食品销售有限公司 | Wolfberry healthcare bean curd and preparation method thereof |
| CN107771956A (en) * | 2016-08-29 | 2018-03-09 | 段海东 | Strengthen body immunity bean curd |
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