CN110637890A - Preparation method of mulberry leaf juice bean curd - Google Patents
Preparation method of mulberry leaf juice bean curd Download PDFInfo
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- CN110637890A CN110637890A CN201911069886.4A CN201911069886A CN110637890A CN 110637890 A CN110637890 A CN 110637890A CN 201911069886 A CN201911069886 A CN 201911069886A CN 110637890 A CN110637890 A CN 110637890A
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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
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Abstract
The invention provides a method for preparing mulberry leaf juice bean curd, which belongs to the technical field of bean product processing and comprises the following steps: preparing soybean into soybean milk, preparing mulberry leaves into mulberry leaf juice, and mixing the obtained soybean milk with the mulberry leaf juice and gypsum water to obtain mulberry leaf juice bean curd; the mass ratio of the soybeans to the mulberry leaves is 100: 40-60. According to the invention, the soybean and the mulberry leaves are used as raw materials to prepare the mulberry leaf juice bean curd, so that the abundant nutrition of the bean curd and the function health care of the mulberry leaves are well combined, the increasing requirements of people on food nutrition, health care and green are met, and the edible value of the mulberry leaf juice bean curd is improved.
Description
Technical Field
The invention belongs to the technical field of bean product processing, and particularly relates to a method for making mulberry leaf juice bean curd.
Background
The mulberry leaves not only contain rich nutrient substances such as various amino acids, vitamins, trace elements and the like, but also contain bioactive substances such as various flavonoids, polyphenols, alkaloids, polysaccharides, 1-Deoxynojirimycin (DNJ) and the like, so the mulberry leaves have rich and balanced nutrient components, contain various special functional factors, have wide edibility and medicinal performance and are medicinal and edible plants with higher value determined by the national ministry of health. The specific functional factors in the mulberry leaves have the effects of reducing blood sugar, reducing blood fat, reducing blood pressure, resisting thrombosis, resisting atherosclerosis, resisting aging, reducing obesity, inhibiting bacteria, diminishing inflammation, improving the immunity of a human body and the like. Therefore, the mulberry leaves are well-known important raw materials with good medical health care functions.
The bean curd is a processed product of soybean, not only contains rich high-quality plant protein, essential fatty acid and other nutrients, but also does not contain cholesterol, and meanwhile, water is used as a solvent to extract the soybean protein in the processing process of the bean curd, gypsum and the like are used as a coagulant, so that the bean curd contains more abundant various trace elements such as potassium, iron, calcium, phosphorus, magnesium and the like which are necessary for a human body than the soybean, is easy to digest and absorb, is very beneficial to the health of bones, is beneficial to preventing heart diseases and improving the heart activity. The bean curd is a product of soybean protein gel, is a traditional food in China for thousands of years, is rich in nutrition, tender in taste and is a good name of vegetable meat, and plays an important role in daily diet of people in China.
The bean curd is rich in nutrition, fragrant and thick in taste, common in eating, but low in health care functionality; the mulberry leaves are rich in various functional factors, have strong health care effect, but have low processing and utilization rate and green and astringent taste. In the prior art, no report is provided for making bean curd from mulberry leaves and soybeans.
Disclosure of Invention
In view of the above, the invention aims to provide a method for preparing mulberry leaf juice bean curd, which is characterized in that soybeans and mulberry leaves are used as raw materials to prepare the mulberry leaf juice bean curd, so that the abundant nutrition of the bean curd and the function health care of the mulberry leaves are well combined, the increasing requirements of people on food nutrition, health care and green are met, and the edible value of the mulberry leaf juice bean curd is improved.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a method for preparing mulberry leaf juice bean curd, which comprises the following steps: preparing soybean into soybean milk, preparing mulberry leaves into mulberry leaf juice, and mixing the obtained soybean milk with the mulberry leaf juice and gypsum water to obtain mulberry leaf juice bean curd;
the mass ratio of the soybeans to the mulberry leaves is 100: 40-60.
Preferably, the temperature of the soybean milk is 75-85 ℃.
Preferably, the soybeans are dry soybeans.
Preferably, the preparation method of the soybean milk comprises the following steps:
1) soaking soybeans in water for 5-6 hours to obtain soaked soybeans;
2) mixing the soaked soybeans obtained in the step 1) with water, and then grinding the mixture into slurry to obtain slurry;
3) the slurry obtained in the step 2) is washed with boiled water and filtered to obtain filtrate;
4) and (3) boiling the filtrate obtained in the step 3) to obtain soybean milk.
Preferably, the mass ratio of the soybeans in the step 1) to the water in the step 2) is 100 (750-850).
Preferably, the mass ratio of the slurry in the step 3) to the boiled water is 100: 35-45.
Preferably, the temperature of the soybean milk cooking is 110-130 ℃, and the soybean milk cooking time is 2-3 min.
Preferably, the preparation method of the mulberry leaf juice comprises the following steps: the method comprises the following steps of (1) deactivating enzyme of mulberry leaves to obtain deactivated mulberry leaves, mixing the deactivated mulberry leaves with water, grinding the mixture into juice, and filtering the juice to obtain mulberry leaf juice.
Preferably, the water-removing temperature is 100-120 ℃, and the water-removing time is 2-3 min.
Preferably, the mass ratio of the enzyme-deactivated mulberry leaves to the water is 100: 150-250.
The invention provides a method for preparing mulberry leaf juice bean curd, which comprises the following steps: preparing soybean into soybean milk, preparing mulberry leaves into mulberry leaf juice, and mixing the obtained soybean milk with the mulberry leaf juice and gypsum water to obtain mulberry leaf juice bean curd; the mass ratio of the soybeans to the mulberry leaves is 100: 40-60. According to the invention, the soybean and the mulberry leaves are used as raw materials to prepare the mulberry leaf juice bean curd, so that the abundant nutrition of the bean curd and the function health care of the mulberry leaves are well combined, the increasing requirements of people on food nutrition, health care and green are met, and the edible value of the mulberry leaf juice bean curd is improved.
Detailed Description
The invention provides a method for preparing mulberry leaf juice bean curd, which comprises the following steps: preparing soybean into soybean milk, preparing mulberry leaves into mulberry leaf juice, and mixing the obtained soybean milk with the mulberry leaf juice and gypsum water to obtain mulberry leaf juice bean curd; the mass ratio of the soybeans to the mulberry leaves is 100: 40-60.
In the present invention, the soybeans are preferably dry soybeans. The source of the dry soybeans is not particularly limited, and the dry soybeans are full and free of impurities in the conventional market.
In the present invention, the method for preparing soybean milk preferably comprises the steps of:
1) soaking soybeans in water for 5-6 hours to obtain soaked soybeans;
2) mixing the soaked soybeans obtained in the step 1) with water, and then grinding the mixture into slurry to obtain slurry;
3) the slurry obtained in the step 2) is washed with boiled water and filtered to obtain filtrate;
4) and (3) boiling the filtrate obtained in the step 3) to obtain soybean milk.
According to the invention, soybeans are preferably soaked in water for 5-6 h to obtain soaked soybeans. According to the invention, the obtained soaked soybeans are preferably mixed with water and then ground into pulp to obtain the pulp. In the present invention, it is preferable to add 750 to 850kg of water to 100kg of dry soybeans and to perform the milling, and it is more preferable to add 800kg of water to 100kg of dry soybeans and to perform the milling. The refining conditions are not particularly limited in the invention, and the refining conditions in the conventional bean curd making process in the field are adopted.
The invention preferably makes the obtained pulp undergo the processes of boiling water pulp-soaking and filtering so as to obtain the filtrate. In the present invention, the temperature of the boiled water is preferably 100 ℃. In the invention, the mass ratio of the slurry to the boiled water is preferably 100: 35-45, and more preferably 100: 40. In the present invention, the slushing is preferably performed under stirring, and the stirring conditions in the present invention are not particularly limited, and may be performed under ordinary stirring conditions. In the present invention, the filtration is preferably performed using gauze, the pore size of which is preferably 100 mesh, and the filtration removes the okara. In the invention, the boiling temperature is preferably 110-130 ℃, and more preferably 120 ℃; the time for boiling the soybean milk is preferably 2-3 min. The invention preferably takes out the foam on the liquid surface while boiling the soybean milk.
In the present invention, the mulberry leaves are preferably mature fresh mulberry leaves free from plant diseases and insect pests.
In the present invention, the preparation method of the mulberry leaf juice preferably comprises: the method comprises the following steps of (1) deactivating enzyme of mulberry leaves to obtain deactivated mulberry leaves, mixing the deactivated mulberry leaves with water, grinding the mixture into juice, and filtering the juice to obtain mulberry leaf juice.
In the invention, the water-removing temperature is preferably 100-120 ℃, and the water-removing time is preferably 2-3 min. In the invention, the enzyme deactivation kills peroxidase and polyphenol oxidase in the mulberry leaves, thereby not only eliminating the green and astringent taste of the mulberry leaves, but also keeping the activity of functional components in the mulberry leaves and the faint scent and color of the mulberry leaves as much as possible and improving the health-care function of the mulberry leaf juice bean curd.
In the invention, the mass ratio of the enzyme-deactivated mulberry leaves to water is preferably 100: 150-250, and more preferably 100: 200. The method preferably grinds the de-enzymed mulberry leaves, then mixes the de-enzymed mulberry leaves with water and grinds juice, and the grinding condition is not particularly limited, and the conventional grinding condition is adopted. The condition of the grinding is not particularly limited, and the conventional plant grinding condition is adopted. In the present invention, the filtration is preferably performed using gauze, the pore size of which is preferably 300 mesh.
In the invention, the contents of the effective components of the total flavone, the total alkaloid and DNJ in the green-removed mulberry leaves are basically the same as those of fresh mulberry leaves, and the contents of the total polyphenol and the total polysaccharide are also improved. The total alkaloids, total polysaccharides and DNJ are main active ingredients for reducing blood sugar and inhibiting blood lipid increase in mulberry leaves, the total polyphenols and DNJ have the effects of scavenging free radicals, resisting aging, preventing and treating tumors and enhancing the immunity of organisms, and the total flavonoids have the effects of scavenging the physiological activity of superoxide ion free radicals in human bodies, preventing arteriosclerosis, reducing blood pressure, resisting aging and the like. Particularly, DNJ is a biological active factor which is specially contained in mulberry leaves and has the effects of obviously reducing blood sugar and enhancing human immunity. Therefore, the mulberry leaf juice bean curd has good health-care function.
In the invention, the mass ratio of the soybeans to the mulberry leaves is 100: 40-60, and preferably 100: 50. Under the mass ratio of the soybeans to the mulberry leaves, the light green color and the smooth and fragrant taste of the mulberry leaf juice bean curd are kept, and the health-care function of the mulberry leaf juice bean curd is ensured.
The invention mixes the soybean milk with the mulberry leaf juice and the gypsum water to obtain the mulberry leaf juice bean curd. In the invention, the temperature of the soybean milk is preferably 75-85 ℃, and more preferably 80 ℃. In the present invention, the mass of the gypsum water is preferably 1.5% of the mass of the soybean milk. According to the invention, the gypsum water is obtained by mixing the gypsum with water, and the mass ratio of the gypsum to the water is preferably 1: 2.5.
In the invention, after the soybean milk is mixed with the mulberry leaf juice and the gypsum water, the soybean milk is gradually solidified, and after the soybean milk is completely solidified, squeezing and dicing are carried out.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
1. Preparation method of folium Mori juice
Step one, picking: picking up mature fresh mulberry leaves without diseases and pests as raw materials;
step two, cleaning: cleaning the mulberry leaves obtained in the step one with clear water;
step three, deactivating enzymes: draining the mulberry leaves in the second step, and stir-frying in a pot at 120 ℃ for 2-3 min to deactivate enzyme;
step four, chopping: cutting the mulberry leaves obtained in the third step into pieces by using a mulberry cutting machine;
step five, juice grinding: adding 200kg of clear water into every 100kg of the crushed mulberry leaves obtained in the step four for juicing;
step six, filtering: and filtering the juice obtained in the step five by using 300-mesh gauze to obtain the mulberry leaf juice.
2. Preparation of mulberry leaf juice bean curd
Step one, screening: screening full and impurity-free dry soybeans as a raw material;
step two, soaking: soaking the dried soybeans in the step one in clear water for 5-6 hours to obtain soaked soybeans;
step three, grinding the pulp: taking out the soaked soybeans in the step two, and adding 800kg of clean water into each 100kg of dry soybeans for grinding to obtain slurry;
step four, slushing: adding 40kg of boiled water with the temperature of 100 ℃ into each 100kg of the soybean milk obtained in the step three, mixing, and filtering with 100-mesh gauze to separate the soybean milk from the bean dregs;
step five, boiling the pulp: pouring the soybean milk obtained in the fourth step into a pot, quickly heating to 120 ℃ for boiling for 2-3 min, and fishing out foams on the water surface while boiling;
step six, curdling: cooling the soybean milk liquid obtained in the fifth step to 80 ℃, adding the mulberry leaf juice prepared in the step 1 and a gypsum water (gypsum: clear water is 1:2.5) coagulant accounting for 1.5 percent of the total mass of the soybean milk liquid for curdling, and adding 50kg of mulberry leaf juice prepared from fresh mulberry leaves into 100kg of dry soybeans;
step seven, forming: and C, squeezing, dicing and forming after the soybean milk obtained in the step six is completely solidified.
Comparative example 1
1. Preparation method of folium Mori juice
Step one, picking: picking up mature fresh mulberry leaves without diseases and pests as raw materials;
step two, cleaning: cleaning the mulberry leaves obtained in the step one with clear water;
step three, chopping: cutting the mulberry leaves in the second step into pieces by using a mulberry cutting machine;
step four, juice grinding: adding 200kg of clear water into every 100kg of the crushed mulberry leaves in the step three for juicing;
step five, filtering: and filtering the juice obtained in the fourth step by using 300-mesh gauze to obtain the mulberry leaf juice.
2. Preparation of mulberry leaf juice bean curd
Step one, screening: screening full and impurity-free dry soybeans as a raw material;
step two, soaking: soaking the dried soybeans in the step one in clear water for 5-6 hours to obtain soaked soybeans;
step three, grinding the pulp: taking out the soaked soybeans in the step two, and adding 800kg of clean water into each 100kg of dry soybeans for grinding to obtain soybean milk;
step four, slushing: adding 40kg of boiled water with the temperature of 100 ℃ into each 100kg of the soybean milk obtained in the step three, mixing, and filtering with 100-mesh gauze to separate the soybean milk from the bean dregs;
step five, boiling the pulp: pouring the soybean milk obtained in the fourth step into a pot, quickly heating to 120 ℃ for boiling for 2-3 min, and fishing out foams on the water surface while boiling;
step six, curdling: cooling the soybean milk obtained in the fifth step to 80 ℃, adding the mulberry leaf juice and a coagulating agent of gypsum water (gypsum: clear water is 1:2.5) accounting for 1.5 percent of the mass of the soybean milk, and curdling, wherein 25kg of mulberry leaf juice prepared from fresh mulberry leaves is added into every 100kg of dry soybeans;
step seven, forming: and C, squeezing, dicing and forming after the soybean milk obtained in the step six is completely solidified.
Comparative example 2
1. Preparation method of folium Mori juice
Step one, picking: picking up mature fresh mulberry leaves without diseases and pests as raw materials;
step two, cleaning: cleaning the mulberry leaves obtained in the step one with clear water;
step three, chopping: cutting the mulberry leaves in the second step into pieces by using a mulberry cutting machine;
step four, juice grinding: adding 200kg of clear water into every 100kg of the crushed mulberry leaves in the step three for juicing;
step five, filtering: and filtering the juice obtained in the fourth step by using 300-mesh gauze to obtain the mulberry leaf juice.
2. Preparation of mulberry leaf juice bean curd
Step one, screening: screening full and impurity-free dry soybeans as a raw material;
step two, soaking: soaking the dried soybeans in the step one in clear water for 5-6 hours to obtain soaked soybeans;
step three, grinding the pulp: taking out the soaked soybeans in the step two, and adding 800kg of clean water into each 100kg of dry soybeans for grinding to obtain slurry;
step four, slushing: adding 40kg of boiled water with the temperature of 100 ℃ into each 100kg of the soybean milk obtained in the step three, mixing, and filtering with 100-mesh gauze to separate the soybean milk from the bean dregs;
step five, boiling the pulp: pouring the soybean milk obtained in the fourth step into a pot, quickly heating to 120 ℃ for boiling for 2-3 min, and fishing out foams on the water surface while boiling;
step six, curdling: cooling the soybean milk obtained in the fifth step to 80 ℃, adding the mulberry leaf juice and a coagulating agent of gypsum water (gypsum: clear water is 1:2.5) accounting for 1.5 percent of the mass of the soybean milk, and curdling, wherein juice prepared from 75kg of fresh mulberry leaves is added into every 100kg of dry soybeans;
step seven, forming: and C, squeezing, dicing and forming after the soybean milk obtained in the step six is completely solidified.
The contents of DNJ, total polysaccharides, total polyphenols, total alkaloids, and total flavonoids were measured by a conventional method on the mulberry leaf juice bean curd prepared in example 1 and comparative examples 1 and 2, and the results are shown in table 1.
TABLE 1 substance content in Mulberry leaf juice Bean curd
According to the embodiment, the mulberry leaf juice bean curd prepared from the soybeans and the mulberry leaves is good in combination of rich nutrition of the bean curd and the function health care of the mulberry leaves, meets the increasing requirements of people on food nutrition, health care and green, and improves the edible value of the mulberry leaf juice bean curd.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A preparation method of mulberry leaf juice bean curd is characterized by comprising the following steps: preparing soybean into soybean milk, preparing mulberry leaves into mulberry leaf juice, and mixing the obtained soybean milk with the mulberry leaf juice and gypsum water to obtain mulberry leaf juice bean curd;
the mass ratio of the soybeans to the mulberry leaves is 100: 40-60.
2. The method for preparing soybean milk according to claim 1, wherein the temperature of the soybean milk is 75-85 ℃.
3. The method of claim 1, wherein the soybeans are dry soybeans.
4. The method for preparing soybean milk according to claim 1, wherein the method for preparing soybean milk comprises the steps of:
1) soaking soybeans in water for 5-6 hours to obtain soaked soybeans;
2) mixing the soaked soybeans obtained in the step 1) with water, and then grinding the mixture into slurry to obtain slurry;
3) the slurry obtained in the step 2) is washed with boiled water and filtered to obtain filtrate;
4) and (3) boiling the filtrate obtained in the step 3) to obtain soybean milk.
5. The preparation method of claim 4, wherein the mass ratio of the soybeans in the step 1) to the water in the step 2) is 100 (750-850).
6. The preparation method of claim 4, wherein the mass ratio of the slurry in the step 3) to the boiled water is 100: 35-45.
7. The method according to claim 4, wherein the temperature of the boiled soybean milk is 110 to 130 ℃ and the time of the boiled soybean milk is 2 to 3 min.
8. The method for preparing mulberry leaf juice according to claim 1, wherein the method for preparing mulberry leaf juice comprises: the method comprises the following steps of (1) deactivating enzyme of mulberry leaves to obtain deactivated mulberry leaves, mixing the deactivated mulberry leaves with water, grinding the mixture into juice, and filtering the juice to obtain mulberry leaf juice.
9. The method according to claim 7, wherein the temperature of the enzyme deactivation is 100-120 ℃, and the time of the enzyme deactivation is 2-3 min.
10. The preparation method according to claim 7, wherein the mass ratio of the de-enzymed mulberry leaves to the water is 100: 150-250.
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| CN111670956A (en) * | 2020-07-07 | 2020-09-18 | 贵州省蚕业研究所(贵州省辣椒研究所) | Mulberry leaf rice bean curd and preparation method thereof |
| CN115956673A (en) * | 2022-12-21 | 2023-04-14 | 桂林市农业科学研究中心 | Mulberry leaf pulp and preparation method thereof |
| CN117256801A (en) * | 2023-09-21 | 2023-12-22 | 江苏石井磨房食品科技有限公司 | Preparation method of high-fiber whole-bean vegetable protein slurry |
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