CN110692740A - Soybean protein bean curd with stomach invigorating and digestion promoting functions and preparation method thereof - Google Patents
Soybean protein bean curd with stomach invigorating and digestion promoting functions and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the field of food and food processing, and particularly relates to a soybean protein bean curd with functions of invigorating stomach and promoting digestion and a preparation method thereof. The soybean protein bean curd is prepared from soybean protein isolate, soybean oil, salt, sucrose, monosodium glutamate, starch, malt flour, transglutaminase, radix pseudostellariae powder, tangerine peel powder, yam flour, hawthorn fruit powder and ice water as raw materials. Through production tests, the soybean protein bean curd prepared by the method has the advantages of elastic mouthfeel, good toughness, moderate hardness, no beany flavor and other bitter, astringent, sour and other peculiar smells, and medicinal and edible components such as radix pseudostellariae, dried orange peel, Chinese yam, hawthorn, malt and the like are added in the formula of the soybean protein bean curd, so that the soybean protein bean curd has the functions of invigorating stomach and helping digestion, and can meet the requirements of people on healthy diet and food therapy health care. In addition, the method has simple and easy process, low requirement on equipment and easy industrial production.
Description
Technical Field
The invention belongs to the field of food and food processing, and particularly relates to a soybean protein bean curd with functions of invigorating stomach and promoting digestion and a preparation method thereof.
Background
The soybean protein bean curd, namely the bean curd with thousand leaves, is a novel vegetarian food product which is widely popular in recent years, is refined by taking soybean protein isolate as a main raw material, is rich in nutrition, and is a health food rich in protein. Different from soft, tender and fragile traditional bean curd, the soybean protein bean curd has unique taste, good elasticity and toughness, and super-strong soup absorption capacity, can be independently prepared into dishes by matching with modern cooking skills, can be used as main and auxiliary materials for frying, boiling, frying, steaming, baking, stewing, hot pot and the like, has strong bean fragrance in mouth and smooth taste, and is deeply loved by people.
The poor living and eating habits and the increasing environmental and social pressure of modern people lead to the symptoms of stomach discomfort and dyspepsia such as abdominal pain, abdominal distension, inappetence, nausea, stomach burning and the like of more and more people. However, since many of the Chinese medicinal materials have pungent tastes such as bitter, astringent, sour and spicy, the pungent tastes can be introduced into the food by directly adding the Chinese medicinal material extracts into the food or cooking the Chinese medicinal material extracts and the food together in the process of preparing the food, thereby destroying the mouthfeel of the food. How to keep the flavor and taste of food and make the food have the functions of invigorating stomach and helping digestion is a problem which is urgently desired to be solved by food research personnel and production enterprises.
Disclosure of Invention
The soybean protein bean curd prepared by the method not only keeps the original flavor of the soybean protein bean curd and enables people to enjoy delicious food, but also has the functions of strengthening the stomach and helping digestion, and can meet the requirements of people on food therapy and health care.
Firstly, the invention provides soybean protein bean curd with the functions of invigorating stomach and helping digestion, which is prepared from the following raw materials in parts by weight:
further, the starch in the soybean protein bean curd raw material is cassava modified starch.
Further, the ice water in the soybean protein bean curd raw material is a mixture of ice and water, wherein the ratio of ice to water is 1:1-1: 3.
Preferably, the soybean protein bean curd of the invention is prepared from the following raw materials in parts by weight:
further, the preparation method of the radix pseudostellariae powder, the tangerine peel powder and the hawthorn fruit powder in the soybean protein bean curd raw material comprises the following steps:
(1) weighing cooked Pu 'er tea, pulverizing, adding 40 times of boiling water, decocting for 15min, filtering, and cooling the filtrate to room temperature to obtain Pu' er tea soup;
(2) respectively soaking radix Pseudostellariae, pericarpium Citri Tangerinae and fructus crataegi in the Pu her tea soup at room temperature for 2-3 hr, taking out, washing with clear water to remove tea soup, and oven drying at 55 deg.C in a constant temperature oven;
(3) respectively carrying out superfine grinding on the dried radix pseudostellariae, dried orange peel and hawthorn decoction pieces, and sieving by a 300-mesh sieve to obtain radix pseudostellariae powder, dried orange peel powder and hawthorn powder.
Further, the soybean protein bean curd is prepared by the following steps:
(1) weighing cooked Pu 'er tea, pulverizing, adding 40 times of boiling water, decocting for 15min, filtering, and cooling the filtrate to room temperature to obtain Pu' er tea soup;
(2) respectively soaking radix Pseudostellariae, pericarpium Citri Tangerinae and fructus crataegi in the Pu her tea soup at room temperature for 2-3 hr, taking out, washing with clear water to remove tea soup, and oven drying at 55 deg.C in a constant temperature oven;
(3) respectively carrying out superfine grinding on the dried radix pseudostellariae, dried orange peel and hawthorn decoction pieces, and sieving by a 300-mesh sieve to obtain radix pseudostellariae powder, dried orange peel powder and hawthorn powder;
(4) pouring ice water into a chopping pot, adding the isolated soy protein, uniformly mixing at low speed of 1000-;
(5) adding soybean oil into the mixture obtained in the step (4), and chopping at a high speed of 3500r/min for 2-4min at 2500-;
(6) adding salt, sucrose, monosodium glutamate, starch, malt flour, transglutaminase, radix Pseudostellariae powder, pericarpium Citri Tangerinae powder, rhizoma Dioscoreae powder and fructus crataegi powder into the mixture obtained in step (5), chopping at 3500r/min at high speed for 1-3min at 2500-;
(7) transferring the chopped and mixed material into a tray, and scraping the material to ensure uniform thickness;
(8) shaping the materials in the tray;
(9) placing the shaped material into a steam box for steaming until the core temperature reaches 72 ℃;
(10) and cooling the cooked materials to room temperature, cutting into pieces, packaging, and quickly freezing to obtain the soybean protein bean curd finished product.
Further, the setting treatment in the step (8) of the above-mentioned soybean protein curd preparation method adopts either one of the following two modes:
(1) putting the tray filled with the materials into a steam box, and steaming at 50-55 deg.C for 30-50 min;
(2) and (3) placing the tray filled with the materials into a refrigerating chamber at 0-4 ℃, and standing for 8-12 hours.
In addition, the invention also provides a preparation method of the soybean protein bean curd with the functions of invigorating stomach and helping digestion, which comprises the following steps:
(1) the raw material formula is as follows:
(2) weighing cooked Pu 'er tea, pulverizing, adding 40 times of boiling water, decocting for 15min, filtering, and cooling the filtrate to room temperature to obtain Pu' er tea soup;
(3) respectively soaking radix Pseudostellariae, pericarpium Citri Tangerinae and fructus crataegi in the Pu her tea soup at room temperature for 2-3 hr, taking out, washing with clear water to remove tea soup, and oven drying at 55 deg.C in a constant temperature oven;
(4) respectively carrying out superfine grinding on the dried radix pseudostellariae, dried orange peel and hawthorn decoction pieces, and sieving by a 300-mesh sieve to obtain radix pseudostellariae powder, dried orange peel powder and hawthorn powder;
(5) pouring ice water into a chopping pot, adding the isolated soy protein, uniformly mixing at low speed of 1000-;
(6) adding soybean oil into the mixture obtained in the step (5), and chopping at high speed of 3500r/min for 2-4min at 2500-;
(7) adding salt, sucrose, monosodium glutamate, starch, malt flour, transglutaminase, radix Pseudostellariae powder, pericarpium Citri Tangerinae powder, rhizoma Dioscoreae powder and fructus crataegi powder into the mixture obtained in step (6), chopping at 3500r/min at high speed for 1-3min at 2500-;
(8) transferring the chopped and mixed material into a tray, and scraping the material to ensure uniform thickness;
(9) shaping the materials in the tray;
(10) placing the shaped material into a steam box for steaming until the core temperature reaches 72 ℃;
(11) and cooling the cooked materials to room temperature, cutting into pieces, packaging, and quickly freezing to obtain the soybean protein bean curd finished product.
Through production tests, the soybean protein bean curd prepared by the method has the advantages of elastic mouthfeel, good toughness, moderate hardness, no beany flavor and other bitter, astringent, sour and other peculiar smells, and medicinal and edible components such as radix pseudostellariae, dried orange peel, Chinese yam, hawthorn, malt and the like are added in the formula of the soybean protein bean curd, so that the soybean protein bean curd has the functions of invigorating stomach and helping digestion, and can meet the requirements of people on healthy diet and food therapy health care. In addition, the method has simple and easy process, low requirement on equipment and easy industrial production.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.
Before the present embodiments are further described, it is to be understood that the scope of the invention is not limited to the particular embodiments described below; it is also to be understood that the terminology used in the examples is for the purpose of describing particular embodiments only, and is not intended to limit the scope of the present invention.
When numerical ranges are given in the examples, it is understood that both endpoints of each of the numerical ranges and any value therebetween can be selected unless the invention otherwise indicated. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In addition to the specific methods, devices, and materials used in the examples, any methods, devices, and materials similar or equivalent to those described in the examples may be used in the practice of the invention in addition to the specific methods, devices, and materials used in the examples, in keeping with the knowledge of one skilled in the art and with the description of the invention.
In the present invention, all the equipment and materials are commercially available or commonly used in the industry unless otherwise specified. The methods in the following examples are conventional in the art unless otherwise specified.
Examples
A soybean protein bean curd with stomach invigorating and digestion promoting functions is prepared from the following raw materials in parts by weight:
the preparation method comprises the following steps:
(1) weighing cooked Pu 'er tea, pulverizing, adding 40 times of boiling water, decocting for 15min, filtering, and cooling the filtrate to room temperature to obtain Pu' er tea soup;
(2) respectively soaking radix Pseudostellariae, pericarpium Citri Tangerinae and fructus crataegi in the Pu her tea soup, soaking at room temperature for 3 hr, taking out, washing with clear water to remove tea soup, and oven drying at 55 deg.C in a constant temperature oven;
(3) respectively carrying out superfine grinding on the dried radix pseudostellariae, dried orange peel and hawthorn decoction pieces, and sieving by a 300-mesh sieve to obtain radix pseudostellariae powder, dried orange peel powder and hawthorn powder;
(4) pouring ice water into a chopping pot, adding the isolated soy protein, uniformly mixing at a low speed of 1000r/min, and chopping at a high speed of 3000r/min for 5 min;
(5) adding soybean oil into the mixture obtained in the step (4), and chopping at a high speed of 3000r/min for 3 min;
(6) adding salt, sucrose, monosodium glutamate, starch, malt flour, transglutaminase, radix Pseudostellariae powder, pericarpium Citri Tangerinae powder, rhizoma Dioscoreae powder and fructus crataegi powder into the mixture obtained in step (5), chopping at 3000r/min for 2min, and controlling the temperature in the whole chopping process within 10 deg.C;
(7) transferring the chopped and mixed material into a tray, and scraping the material to ensure uniform thickness;
(8) placing the tray filled with the materials into a refrigerating chamber at 4 ℃, standing for 10 hours and shaping;
(9) putting the shaped material into a steam box at 90 ℃ for steaming until the core temperature reaches 72 ℃;
(10) and cooling the cooked materials to room temperature, cutting into pieces, packaging, and quickly freezing to obtain the soybean protein bean curd finished product.
Comparative example
A soybean protein bean curd with stomach invigorating and digestion promoting functions is prepared from the following raw materials in parts by weight:
the preparation method comprises the following steps:
(1) respectively carrying out superfine grinding on radix pseudostellariae, pericarpium citri reticulatae and hawthorn decoction pieces, and sieving by a 300-mesh sieve to obtain radix pseudostellariae powder, tangerine peel powder and hawthorn powder;
(2) pouring ice water into a chopping pot, adding the isolated soy protein, uniformly mixing at a low speed of 1000r/min, and chopping at a high speed of 3000r/min for 5 min;
(3) adding soybean oil into the mixture obtained in the step (2), and chopping at a high speed of 3000r/min for 3 min;
(4) adding salt, sucrose, monosodium glutamate, starch, malt flour, transglutaminase, radix Pseudostellariae powder, pericarpium Citri Tangerinae powder, rhizoma Dioscoreae powder and fructus crataegi powder into the mixture obtained in step (3), chopping at 3000r/min for 2min, and controlling the temperature in the whole chopping process within 10 deg.C;
(5) transferring the chopped and mixed material into a tray, and scraping the material to ensure uniform thickness;
(6) placing the tray filled with the materials into a refrigerating chamber at 4 ℃, standing for 10 hours and shaping;
(7) putting the shaped material into a steam box at 90 ℃ for steaming until the core temperature reaches 72 ℃;
(8) and cooling the cooked materials to room temperature, cutting into pieces, packaging, and quickly freezing to obtain the soybean protein bean curd finished product.
Product mouthfeel and flavor testing
The soybean protein bean curds prepared in the examples and comparative examples of the present application were subjected to taste and flavor tests by 10 sensory testers, respectively.
The test criteria are shown in table 1 below:
TABLE 1 taste and flavor test standards
The test results are shown in table 2 below:
TABLE 2 taste and flavor test results (average)
| Group of | Flavor (I) and flavor (II) | Elasticity and toughness | Taste of the product |
| Examples | 21.1 | 20.9 | 25.0 |
| Comparative example | 7.3 | 20.7 | 23.8 |
As can be seen from the comparison results in Table 2, the soybean protein tofu with the functions of invigorating stomach and promoting digestion has the elasticity, toughness and taste indexes similar to those of the comparative products, but the flavor is obviously superior to those of the comparative products. The comparative product has obvious sour and astringent taste and poor flavor; the product of the embodiment basically has no beany flavor and sour and astringent taste, maintains the original beany flavor of the soybeans, and is easily accepted by evaluators.
While the preferred embodiments and examples of the present invention have been described in detail, the present invention is not limited to the embodiments and examples, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.
Claims (8)
1. A soybean protein bean curd with the functions of invigorating stomach and promoting digestion is characterized by being prepared from the following raw materials in parts by weight:
2. the soybean protein curd as set forth in claim 1, wherein said starch is tapioca modified starch.
3. The soybean protein curd as set forth in claim 1, wherein the ice water is a mixture of ice and water, wherein the ratio of ice to water is ice to water 1:1 to 1: 3.
4. The soybean protein curd as set forth in claim 1, wherein the raw materials are in parts by weight:
5. the soybean protein bean curd of claim 1, wherein the radix pseudostellariae powder, the tangerine peel powder and the hawthorn fruit powder are prepared by the following steps:
(1) weighing cooked Pu 'er tea, pulverizing, adding 40 times of boiling water, decocting for 15min, filtering, and cooling the filtrate to room temperature to obtain Pu' er tea soup;
(2) respectively soaking radix Pseudostellariae, pericarpium Citri Tangerinae and fructus crataegi in the Pu her tea soup at room temperature for 2-3 hr, taking out, washing with clear water to remove tea soup, and oven drying at 55 deg.C in a constant temperature oven;
(3) respectively carrying out superfine grinding on the dried radix pseudostellariae, dried orange peel and hawthorn decoction pieces, and sieving by a 300-mesh sieve to obtain radix pseudostellariae powder, dried orange peel powder and hawthorn powder.
6. The soy protein tofu of claim 5 wherein the soy protein tofu is prepared by the steps of:
(1) weighing cooked Pu 'er tea, pulverizing, adding 40 times of boiling water, decocting for 15min, filtering, and cooling the filtrate to room temperature to obtain Pu' er tea soup;
(2) respectively soaking radix Pseudostellariae, pericarpium Citri Tangerinae and fructus crataegi in the Pu her tea soup at room temperature for 2-3 hr, taking out, washing with clear water to remove tea soup, and oven drying at 55 deg.C in a constant temperature oven;
(3) respectively carrying out superfine grinding on the dried radix pseudostellariae, dried orange peel and hawthorn decoction pieces, and sieving by a 300-mesh sieve to obtain radix pseudostellariae powder, dried orange peel powder and hawthorn powder;
(4) pouring ice water into a chopping pot, adding the isolated soy protein, uniformly mixing at low speed of 1000-;
(5) adding soybean oil into the mixture obtained in the step (4), and chopping at a high speed of 3500r/min for 2-4min at 2500-;
(6) adding salt, sucrose, monosodium glutamate, starch, malt flour, transglutaminase, radix Pseudostellariae powder, pericarpium Citri Tangerinae powder, rhizoma Dioscoreae powder and fructus crataegi powder into the mixture obtained in step (5), chopping at 3500r/min at high speed for 1-3min at 2500-;
(7) transferring the chopped and mixed material into a tray, and scraping the material to ensure uniform thickness;
(8) shaping the materials in the tray;
(9) placing the shaped material into a steam box for steaming until the core temperature reaches 72 ℃;
(10) and cooling the cooked materials to room temperature, cutting into pieces, packaging, and quickly freezing to obtain the soybean protein bean curd finished product.
7. The soybean protein curd as set forth in claim 6, wherein the setting process in the (8) step is carried out in either of the following two ways:
(1) putting the tray filled with the materials into a steam box, and steaming at 50-55 deg.C for 30-50 min;
(2) and (3) placing the tray filled with the materials into a refrigerating chamber at 0-4 ℃, and standing for 8-12 hours.
8. A preparation method of soybean protein bean curd with stomach invigorating and digestion promoting functions comprises the following steps:
(1) the raw material formula is as follows:
(2) weighing cooked Pu 'er tea, pulverizing, adding 40 times of boiling water, decocting for 15min, filtering, and cooling the filtrate to room temperature to obtain Pu' er tea soup;
(3) respectively soaking radix Pseudostellariae, pericarpium Citri Tangerinae and fructus crataegi in the Pu her tea soup at room temperature for 2-3 hr, taking out, washing with clear water to remove tea soup, and oven drying at 55 deg.C in a constant temperature oven;
(4) respectively carrying out superfine grinding on the dried radix pseudostellariae, dried orange peel and hawthorn decoction pieces, and sieving by a 300-mesh sieve to obtain radix pseudostellariae powder, dried orange peel powder and hawthorn powder;
(5) pouring ice water into a chopping pot, adding the isolated soy protein, uniformly mixing at low speed of 1000-;
(6) adding soybean oil into the mixture obtained in the step (5), and chopping at high speed of 3500r/min for 2-4min at 2500-;
(7) adding salt, sucrose, monosodium glutamate, starch, malt flour, transglutaminase, radix Pseudostellariae powder, pericarpium Citri Tangerinae powder, rhizoma Dioscoreae powder and fructus crataegi powder into the mixture obtained in step (6), chopping at 3500r/min at high speed for 1-3min at 2500-;
(8) transferring the chopped and mixed material into a tray, and scraping the material to ensure uniform thickness;
(9) shaping the materials in the tray;
(10) placing the shaped material into a steam box for steaming until the core temperature reaches 72 ℃;
(11) and cooling the cooked materials to room temperature, cutting into pieces, packaging, and quickly freezing to obtain the soybean protein bean curd finished product.
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|---|---|---|---|---|
| CN112704191A (en) * | 2021-02-06 | 2021-04-27 | 河南农业大学 | Lotus bean curd and preparation method thereof |
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