CN111567625A - Preparation method of rainbow milk tofu - Google Patents
Preparation method of rainbow milk tofu Download PDFInfo
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- CN111567625A CN111567625A CN202010507939.2A CN202010507939A CN111567625A CN 111567625 A CN111567625 A CN 111567625A CN 202010507939 A CN202010507939 A CN 202010507939A CN 111567625 A CN111567625 A CN 111567625A
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Images
Classifications
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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
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a preparation method of rainbow milk tofu, belonging to the field of tofu, and the preparation method of the rainbow milk tofu comprises the following steps: s1: weighing selected soybeans, soaking for 10-12 h, pulping the soybeans according to a bean curd making method, filtering the soybean milk, heating to boil the soybean milk, and cooling to 15-20 ℃ for later use; s2: selecting fruits and vegetables with different colors, respectively juicing the fruits and vegetables with each color, and respectively adding water into the juiced fruits and vegetables with various colors for homogenization to obtain fruit and vegetable liquids with various colors for later use; s3: the soft white sugar and the milk are added into the cooled soybean milk, the sugared soybean milk is obtained after homogenization, and is divided into a plurality of parts, so that the bean curd has a good color effect, is more ornamental, has a higher nutritional value due to the participation of various fruits and vegetables, has two flavors of strong bean flavor and milk flavor compared with the existing white bean curd in life, and is softer, tender and elastic in taste.
Description
Technical Field
The invention relates to the field of bean curd, in particular to a preparation method of rainbow milk bean curd.
Background
The bean curd contains rich protein, a plurality of amino acids essential to human body, a large amount of unsaturated fatty acid, a plurality of trace elements such as calcium, phosphorus, iron, potassium, sodium and the like, is rich in lysine, and is known as the king of beans. Has the effects of strengthening spleen, relieving epigastric distention, moistening dryness, eliminating dampness, clearing away heat and toxic materials, resisting bacteria, diminishing inflammation, relieving female climacteric syndrome, delaying female cell aging, keeping skin elasticity, reducing bone loss, promoting bone formation, and reducing blood lipid. Is a delicious food which is suitable for both the old and the young and has the functions of preserving health, promoting digestion and prolonging life.
The traditional bean curd production process is completely finished by manpower, bean milk is ground, bean curd residues are filtered, water is pressurized and the like, the production is very arduous, the production line of bean curd is realized by modern science and technology, and various electrified pulping machines, slurry throwing machines and press-drying machines are used for producing bean curd in a continuous production mode from soybean soaking to finished product discharging. The traditional bean curd is made by using gypsum and brine, a product, namely gluconolactone, better than the gypsum and the brine is invented in modern science, and the bean curd made by using the gluconolactone is more tender and has higher taste and nutritive value.
The processing flow of the existing bean curd is mainly as follows: raw material → cleaning → soaking → pulping → filtering → cooking thick liquid → cooling → curdling → split charging → squat brain → finished product, however, most of the bean curd eaten in daily life is white, has no great appreciation, and has thin nutritive value and unobvious taste and smell, so that the bean curd is more common.
Disclosure of Invention
1. Technical problem to be solved
Aiming at the problems in the prior art, the invention aims to provide a preparation method of rainbow milk tofu, which has the advantages that the good color effect is realized, the tofu is more ornamental, the nutritional value of the tofu is higher due to the participation of various fruits and vegetables, and compared with the existing white bean curd in life, the white bean curd has the two flavors of strong bean fragrance and milk fragrance, and the mouthfeel is softer, tender and elastic.
2. Technical scheme
In order to solve the above problems, the present invention adopts the following technical solutions.
A preparation method of rainbow milk tofu comprises the following steps:
s1: weighing selected soybeans, soaking for 10-12 h, pulping the soybeans according to a bean curd making method, filtering the soybean milk, heating to boil the soybean milk, and cooling to 15-20 ℃ for later use;
s2: selecting fruits and vegetables with different colors, respectively juicing the fruits and vegetables with each color, and respectively adding water into the juiced fruits and vegetables with various colors for homogenization to obtain fruit and vegetable liquids with various colors for later use;
s3: adding soft white sugar and milk into the cooled soybean milk, homogenizing to obtain sugared soybean milk, and dividing the sugared soybean milk into a plurality of parts, wherein the parts of the sugared soybean milk correspond to the number of the types of the fruits and the vegetables;
s4: preparing a clean container, adding one part of the sugared soybean milk, the coagulant and one color of the fruit and vegetable liquid and the gluconolactone uniformly mixed jellied squat to obtain a first bean curd layer, adding the coagulant after the jellied squat is finished, then adding the other part of the sugared soybean milk, the coagulant and the other color of the fruit and vegetable liquid and the gluconolactone uniformly mixed jellied squat, adding the coagulant after the jellied squat is finished to obtain a second bean curd layer, and sequentially operating until all the colors of the fruit and vegetable liquid are added to the jellied squat, so that the rainbow bean curd with multiple colors can be obtained.
Further, the bean water amount ratio when pulping in the step S1 is 1: 3.5 to 6.5.
Further, the bean water amount ratio when pulping in the step S1 is 1: 5.
further, the fruits and vegetables selected in the step S2 include red fruits and vegetables, orange fruits and vegetables, yellow fruits and vegetables, green fruits and vegetables and purple fruits and vegetables, and the concentrations of the gluconolactone sequentially and repeatedly added in the step S4 are inconsistent.
Further, the red fruit and vegetable is dragon fruit or red date, the concentration of the gluconolactone correspondingly added when the red fruit and vegetable is dragon fruit is 0.20-0.45%, the orange fruit and vegetable is carrot or tomato, the concentration of the gluconolactone correspondingly added when the orange fruit and vegetable is carrot is 0.15-0.40%, the yellow fruit and vegetable is orange, orange or lemon, the concentration of the gluconolactone correspondingly added when the yellow fruit and vegetable is orange is 0.20-0.40%, the green fruit and vegetable is spinach, green vegetable, celery or cucumber, the concentration of the gluconolactone correspondingly added when the green fruit and vegetable is spinach is 0.10-0.40%, the purple fruit and vegetable is grape, blueberry, purple potato or purple cabbage, and the concentration of the gluconolactone correspondingly added when the purple fruit and vegetable is purple cabbage is 0.15-0.45%.
Furthermore, the concentration of the glucolactone correspondingly put into the red fruit and vegetable is 0.20% when the red fruit and vegetable is pitaya, the concentration of the glucolactone correspondingly put into the orange fruit and vegetable is 0.30% when the orange fruit and vegetable is carrot, the concentration of the glucolactone correspondingly put into the yellow fruit and vegetable is 0.05%, the concentration of the glucolactone correspondingly put into the green fruit and vegetable is 0.30% when the green fruit and vegetable is spinach, and the concentration of the glucolactone correspondingly put into the purple cabbage fruit and vegetable is 0.35%.
Further, in the step S2, the ratio of the fruit and vegetable juice to the water is 1: 1.5-4, wherein the addition amount of the soft white sugar in the step S3 is 0.5-5.5%.
Further, in the step S2, the ratio of the fruit and vegetable juice to the water is 1:2, the addition amount of the soft sugar in the step of S3 is 2.0%.
Further, the coagulant added in the step S4 is gelatin, and the addition concentration of the gelatin is 1-5.5%.
Further, the gelatin is added at a concentration of 2%.
3. Advantageous effects
Compared with the prior art, the invention has the advantages that:
one, this scheme can realize not only having good color effect for bean curd has more the sight, and the participation of multiple fruit vegetables makes bean curd nutritive value higher, compares that the white bean curd in the present life has two kinds of smells of strong bean flavor and milk simultaneously, and the taste is softer tender flexible.
Secondly, the bean water amount ratio in the pulping in the S1 step is 1: 3.5 to 6.5.
Thirdly, the bean water amount ratio in the pulping in the S1 step is 1: 5.
fourthly, the fruits and vegetables selected in the step S2 comprise red fruits and vegetables, orange fruits and vegetables, yellow fruits and vegetables, green fruits and vegetables and purple fruits and vegetables, and the concentrations of the gluconolactone which is sequentially and repeatedly added in the step S4 are inconsistent.
Fifthly, the red fruit and vegetable is dragon fruit or red date, the concentration of the gluconolactone correspondingly added when the red fruit and vegetable is dragon fruit is 0.20-0.45%, the orange fruit and vegetable is carrot or tomato, the concentration of the gluconolactone correspondingly added when the orange fruit and vegetable is carrot is 0.15-0.40%, the yellow fruit and vegetable is orange, orange or lemon, the concentration of the gluconolactone correspondingly added when the yellow fruit and vegetable is orange is 0.20-0.40%, the green fruit and vegetable is spinach, green vegetable, celery or cucumber, the concentration of the gluconolactone correspondingly added when the green fruit and vegetable is spinach is 0.10-0.40%, the purple fruit and vegetable is grape, blueberry, purple sweet potato or purple cabbage, and the concentration of the gluconolactone correspondingly added when the purple fruit and vegetable is purple cabbage is 0.15-0.45%.
Sixthly, the concentration of the gluconolactone correspondingly added when the red fruit and vegetable is the dragon fruit is 0.20 percent, the concentration of the gluconolactone correspondingly added when the orange fruit and vegetable is the carrot is 0.30 percent, the concentration of the gluconolactone correspondingly added when the yellow fruit and vegetable is the orange is 0.05 percent, the concentration of the gluconolactone correspondingly added when the green fruit and vegetable is the spinach is 0.30 percent, and the concentration of the gluconolactone correspondingly added when the purple fruit and vegetable is the purple cabbage is 0.35 percent.
Seventhly, in the step S2, the quantity ratio of the fruit and vegetable juice to the water is 1: 1.5-4, wherein the addition amount of the soft white sugar in the step S3 is 0.5-5.5%.
Eighthly, in the step S2, the quantity ratio of the fruit and vegetable juice to the water is 1:2, the addition amount of soft sugar in the step of S3 is 2.0%.
And ninthly, the coagulant added in the step S4 is gelatin, and the adding concentration of the gelatin is 1-5.5%.
Ten, the addition concentration of the gelatin is 2%.
Drawings
FIG. 1 is a process flow diagram of the present invention;
FIG. 2 is a screening diagram of red fruit and vegetable varieties according to the present invention;
FIG. 3 is a screening diagram of orange fruit and vegetable varieties according to the present invention;
FIG. 4 is a screening diagram of the yellow fruit and vegetable variety of the present invention;
FIG. 5 is a screening diagram of green fruit and vegetable varieties according to the present invention;
FIG. 6 is a screening chart of purple fruits and vegetables according to the present invention;
FIG. 7 is a sensory evaluation chart of the concentration of red tofu lactone according to the present invention;
FIG. 8 is a graph showing the elasticity of the concentration of red tofu lactone according to the present invention;
FIG. 9 is a sensory evaluation chart of the concentration of orange bean curd lactone in accordance with the present invention;
FIG. 10 is an elasticity diagram of the concentration of orange bean curd lactone according to the present invention;
FIG. 11 is a sensory evaluation chart of the concentration of yellow tofu lactone in accordance with the present invention;
FIG. 12 is an elasticity diagram of the concentration of yellow tofu lactone according to the present invention;
FIG. 13 is a sensory evaluation chart of the concentration of green tofu lactone in accordance with the present invention;
FIG. 14 is an elasticity diagram of the concentration of green tofu lactone according to the present invention;
FIG. 15 is a sensory evaluation chart of the concentration of purple tofu lactone in accordance with the present invention;
FIG. 16 is an elasticity diagram of the concentration of purple tofu lactone according to the present invention;
FIG. 17 is a sensory evaluation chart of sugar concentration according to the present invention;
FIG. 18 is a screening chart of the set accelerator species of the invention;
FIG. 19 is a sensory evaluation graph of gelatin concentration of the present invention;
FIG. 20 is a rainbow milk curd sensory index of the present invention;
fig. 21 is a rainbow milk bean curd inspection report of the present invention.
Detailed Description
The drawings in the embodiments of the invention will be combined; the technical scheme in the embodiment of the invention is clearly and completely described; obviously; the described embodiments are only some of the embodiments of the invention; but not all embodiments, are based on the embodiments of the invention; all other embodiments obtained by a person skilled in the art without making any inventive step; all fall within the scope of protection of the present invention.
Example 1:
1. the test materials comprise semen glycines, various fruits and vegetables, milk, soft white sugar, gluconolactone, and coagulant
2. Test apparatus
Example 2: influence of fruit and vegetable types on color of colored milk bean curd
1. Influence of fruit and vegetable types on color of red milk bean curd
Weighing soybeans, soaking for 12 hours, and pulping according to a soybean-water ratio of 1: pulping, filtering and heating the soybean milk. Meanwhile, the ratio of the pitaya to the water is 1:2, and the ratio of the red date to the water is 1:2 respectively squeezing juice, respectively adding dragon fruit juice and red date juice when adding coagulant, mixing well, and squatting. The influence of the types of fruits and vegetables on the color of the red milk tofu is researched.
As shown in fig. 2, the red pigment of the red pitaya is obviously higher than that of the red date, and as can be seen from the figure, the finished product obtained by adding the red pitaya is much higher than that of the red date in terms of color and tissue state, the total of the four items is also the best red pitaya, and the fruits and vegetables of the red fruit and vegetable milk bean curd are selected as follows: and (5) dragon fruits.
2. Influence of fruit and vegetable types on color of orange milk bean curd
Weighing soybeans, soaking for 12 hours, and pulping according to a soybean-water ratio of 1: pulping, filtering and heating the soybean milk. Meanwhile, the ratio of carrots to water is 1:2, the ratio of tomatoes to water is 1:2 respectively squeezing juice, adding carrot juice and tomato juice respectively when adding coagulant, mixing, and squatting. The influence of the types of fruits and vegetables on the color of the orange milk tofu is researched.
As shown in figure 3, the carrot score is higher than that of tomato in taste, color, smell and tissue state, and the best fruit and vegetable of orange milk bean curd are selected by comprehensive consideration: carrot.
3. Influence of fruit and vegetable types on color of yellow milk bean curd
Weighing soybeans, soaking for 12 hours, and pulping according to a soybean-water ratio of 1: pulping, filtering and heating the soybean milk. Meanwhile, the ratio of the orange to the water is 1:2, and the ratio of the orange to the water is 1:2, lemon to water ratio 1:2 juicing respectively, adding the orange juice, the orange juice and the lemon juice respectively when adding the coagulant, mixing uniformly, and squatting. The influence of the types of fruits and vegetables on the color of the yellow milk tofu is researched.
As shown in fig. 4, the finished product obtained by adding oranges has the same color, taste and tissue state as oranges, the total of the four items is slightly higher than that of oranges, and the fruits and vegetables of the yellow fruit and vegetable milk bean curd are selected as follows in comprehensive consideration: and (4) orange.
4. Influence of fruit and vegetable types on color of green milk bean curd
Weighing soybeans, soaking for 12 hours, and pulping according to a soybean-water ratio of 1: pulping, filtering and heating the soybean milk. Meanwhile, the ratio of spinach to water is 1:2, and the ratio of green vegetables to water is 1:2, the ratio of celery to water is 1:2, cucumber to water ratio of 1:2 juicing respectively, adding spinach juice, green vegetable juice, celery juice and cucumber juice respectively when adding coagulant, mixing well, and squatting. The influence of the types of the fruits and the vegetables on the color of the green milk bean curd is researched.
As shown in figure 5, spinach is the highest in color, smell and tissue state, slightly lower than cucumber in taste and far higher than cucumber in color, and the best green fruits and vegetables are selected by comprehensive consideration: spinach.
5. Influence of fruit and vegetable types on color of purple milk bean curd
Weighing soybeans, soaking for 12 hours, and pulping according to a soybean-water ratio of 1: pulping, filtering and heating the soybean milk. Meanwhile, the ratio of grapes to water is 1:2, the ratio of blueberries to water is 1:2, the ratio of the purple sweet potatoes to water is 1:2, ratio of purple cabbage to water 1:2 respectively juicing, respectively adding grape juice, blueberry juice, purple sweet potato juice and purple cabbage juice when adding coagulant, mixing well, and squatting. The influence of the types of fruits and vegetables on the color of the purple milk tofu is researched.
As shown in fig. 6, the evaluation of purple cabbage is highest in terms of taste, color, smell and tissue state, and the best purple fruits and vegetables are selected by comprehensively considering: purple cabbage.
Example 3: influence of gluconolactone on quality of colored milk bean curd
1. Influence of gluconolactone on color of red milk bean curd
Weighing soybeans, soaking for 12 hours, and pulping according to a soybean-water ratio of 1: pulping, filtering and heating the soybean milk. Meanwhile, the ratio of the dragon fruits to the water is 1:2, juicing, adding glucolactone when adding dragon fruit juice, wherein the adding amount is divided into five gradients: 0.20%, 0.25%, 0.30%, 0.35%, 0.40%, and the influence of gluconolactone on the quality of red milk tofu was investigated.
As shown in fig. 7, gluconolactone was evaluated at 0.20% best, and the other four gradients were all lower than 0.20% in terms of mouthfeel and texture state, as can be seen from fig. 8, the lactone was 0.30% best in terms of elasticity, and the optimal addition amount of the lactone selected in this experiment was, in comprehensive consideration: 0.20 percent.
2. Influence of gluconolactone on color of orange milk bean curd
Weighing soybeans, soaking for 12 hours, and pulping according to a soybean-water ratio of 1: pulping, filtering and heating the soybean milk. Meanwhile, the ratio of carrot to water is 1:2 juicing, adding glucolactone when adding carrot juice, and dividing the adding amount into five gradients: 0.20%, 0.25%, 0.30%, 0.35%, 0.40%, and the effect of gluconolactone on the quality of orange milk tofu was investigated.
As shown in fig. 9, gluconolactone is not very different in other aspects, slightly higher in texture state, when the addition amount of lactone is 0.20% and 0.25%, the bean curd is too tender, when the addition amount of lactone is 0.35% and 0.40%, the bean curd has water yielding phenomenon, as can be seen from fig. 10, the elastic lactone is 0.35%, and the optimal addition amount of lactone is selected in comprehensive consideration: 0.30 percent.
3. Influence of gluconolactone on color of yellow milk bean curd
Weighing soybeans, soaking for 12 hours, and pulping according to a soybean-water ratio of 1: pulping, filtering and heating the soybean milk. Meanwhile, the ratio of the orange to the water is 1:2, juicing, adding glucolactone and glucolactone when adding orange juice, wherein the adding amount is divided into five gradients: 0.25%, 0.20%, 0.15%, 0.10%, 0.05%. The influence of gluconolactone on the quality of yellow milk tofu is studied.
As shown in fig. 11, gluconolactone is almost the same in odor and color, and the optimum lactone concentration is 0.05% in texture and taste, while as shown in fig. 12, the optimum lactone elasticity is 0.05%, and the optimum lactone addition amount is obtained by taking the following overall consideration: 0.05 percent.
4. Influence of gluconolactone on color of green milk bean curd
Weighing soybeans, soaking for 12 hours, and pulping according to a soybean-water ratio of 1: pulping, filtering and heating the soybean milk. Meanwhile, the ratio of spinach to water is 1:2 juicing, adding glucolactone when adding the spinach juice, wherein the adding amount is divided into five gradients: 0.20%, 0.25%, 0.30%, 0.35%, 0.40%, and the influence of gluconolactone on the quality of green milk bean curd was investigated.
As shown in fig. 13, the gluconolactone was evaluated at 0.30% to the highest, and the taste was thinner at less than 0.30% and thicker at more than 0.30%. In terms of odor, it is only at 0.25% that it is most intense, over-riding its milk aroma. A section higher than 0.30% in the tissue state is not smooth enough. As shown in fig. 14, the amount of lactone added was preferably 0.35%, and the optimum amount of lactone added was selected as follows, in general: 0.30 percent.
5. Influence of gluconolactone on color of purple milk bean curd
Weighing soybeans, soaking for 12 hours, and pulping according to a soybean-water ratio of 1: pulping, filtering and heating the soybean milk. Meanwhile, the ratio of the purple cabbage to the water is 1:2, juicing, adding glucolactone when adding the purple cabbage juice, and dividing the adding amount into five gradients: 0.20%, 0.25%, 0.30%, 0.35%, 0.40%, and the influence of gluconolactone on the quality of purple milk bean curd was investigated.
As shown in fig. 15, when the color and smell of gluconolactone are the same in 0.35% and the other four gradients, the addition amount of the lactone is preferably 0.35% as shown in fig. 16, and the optimal addition amount of the lactone is comprehensively considered, so that the optimal addition amount of the lactone selected in the experiment is: 0.35 percent.
Example 4: influence of sugar on quality of rainbow milk bean curd
Weighing soybeans, soaking for 12 hours, and pulping according to a soybean-water ratio of 1: pulping, filtering and heating soybean milk, and adding soft sugar after heating, wherein the adding concentration is as follows: 1%, 2%, 3%, 4%, 5%. Meanwhile, the ratio of the fruit and vegetable juice to the water is 1:2 juicing, adding fruit and vegetable juice and gluconolactone, and grinding sugar to influence the quality of the rainbow milk bean curd.
As shown in fig. 17, the evaluation score was highest when the amount of sugar added was 2%, the evaluation score was lowest when 5% was used, the evaluation score was highest when 5% was used, the evaluation scores were equal for the remaining four gradients, and the amounts of sugar added were equal to each other in color and texture, and the optimum amount of sugar added was selected, taking comprehensive consideration: 2 percent.
Example 5: effect of coagulant on quality of rainbow milk tofu
Weighing soybeans, soaking for 12 hours, and pulping according to a soybean-water ratio of 1: pulping, filtering and heating soybean milk, adding soft sugar after heating, and simultaneously mixing the fruit and vegetable juice and water in a ratio of 1:2 juicing, adding fruit and vegetable juice and gluconolactone, and squating. After the jellied bean curd is squatted, the coagulant is added, five layers are superposed according to the operation, and the influence of the coagulant on the quality of the rainbow milk tofu is researched.
As shown in fig. 18, the gelatin evaluated the highest color and texture, and the taste and odor were equal to the other coagulants, which were selected, taken together, as: gelatin.
As shown in fig. 19, 2% of gelatin is highest in taste, color and texture, and the scores are the same in odor, and the optimal concentration of gelatin is selected as follows in comprehensive consideration: 2 percent.
To summarize: according to the experiment, through formula research on the rainbow milk tofu, an optimal formula is obtained according to sensory evaluation and texture elasticity, and the optimal type and the optimal addition amount of the gluconolactone are shown below.
The red milk bean curd is prepared from dragon fruit, and the optimal addition amount of gluconolactone is 0.20%;
carrot is selected as orange milk bean curd, and the optimal addition amount of glucolactone is 0.30%;
orange is selected as the yellow milk bean curd, and the optimal addition amount of the gluconolactone is 0.05%;
spinach is selected as the green milk bean curd, and the optimal addition amount of the glucolactone is 0.30%;
purple cabbage is selected as the purple milk bean curd, and the optimal addition amount of the gluconolactone is 0.35%;
the optimal addition amount of rainbow milk bean curd sugar is 2.0%.
The rainbow bean curd obtained by the scheme has a good color effect, so that the bean curd has higher ornamental value, and the participation of various fruits and vegetables enables the bean curd to have higher nutritional value, and compared with the existing white bean curd in life, the white bean curd has rich bean fragrance and milk fragrance, and the taste is softer, tender and elastic.
The above; but are merely preferred embodiments of the invention; the scope of the invention is not limited thereto; any person skilled in the art is within the technical scope of the present disclosure; the technical scheme and the improved concept of the invention are equally replaced or changed; are intended to be covered by the scope of the present invention.
Claims (10)
1. A preparation method of rainbow milk tofu is characterized by comprising the following steps: the method comprises the following steps:
s1: weighing selected soybeans, soaking for 10-12 h, pulping the soybeans according to a bean curd making method, filtering the soybean milk, heating to boil the soybean milk, and cooling to 15-20 ℃ for later use;
s2: selecting fruits and vegetables with different colors, respectively juicing the fruits and vegetables with each color, and respectively adding water into the juiced fruits and vegetables with various colors for homogenization to obtain fruit and vegetable liquids with various colors for later use;
s3: adding soft white sugar and milk into the cooled soybean milk, homogenizing to obtain sugared soybean milk, and dividing the sugared soybean milk into a plurality of parts, wherein the parts of the sugared soybean milk correspond to the number of the types of the fruits and the vegetables;
s4: preparing a clean container, adding one part of the sugared soybean milk, the coagulant and one color of the fruit and vegetable liquid and the gluconolactone uniformly mixed jellied squat to obtain a first bean curd layer, adding the coagulant after the jellied squat is finished, then adding the other part of the sugared soybean milk, the coagulant and the other color of the fruit and vegetable liquid and the gluconolactone uniformly mixed jellied squat, adding the coagulant after the jellied squat is finished to obtain a second bean curd layer, and sequentially operating until all the colors of the fruit and vegetable liquid are added to the jellied squat, so that the rainbow bean curd with multiple colors can be obtained.
2. The method for preparing rainbow milk tofu according to claim 1, wherein: the bean water amount ratio in the pulping in the step S1 is 1: 3.5 to 6.5.
3. The method for preparing rainbow milk tofu according to claim 2, wherein: the bean water amount ratio in the pulping in the step S1 is 1: 5.
4. the method for preparing rainbow milk tofu according to claim 1, wherein: the fruits and vegetables selected in the step S2 comprise red fruits and vegetables, orange fruits and vegetables, yellow fruits and vegetables, green fruits and vegetables and purple fruits and vegetables, and the concentrations of the gluconolactone which is sequentially added for many times in the step S4 are inconsistent.
5. A method for preparing rainbow milk tofu according to claim 4, characterized in that: the red fruit and vegetable is dragon fruit or red date, the concentration of the gluconolactone correspondingly added when the red fruit and vegetable is dragon fruit is 0.20-0.45%, the orange fruit and vegetable is carrot or tomato, the concentration of the gluconolactone correspondingly added when the orange fruit and vegetable is carrot is 0.15-0.40%, the yellow fruit and vegetable is orange, tangerine or lemon, and the concentration of the gluconolactone correspondingly added when the yellow fruit and vegetable is orange is thick
The green fruit and vegetable is spinach, green vegetables, celery or cucumber, the concentration of glucolactone correspondingly added when the green fruit and vegetable is spinach is 0.10-0.40%, the purple fruit and vegetable is grape, blueberry, purple sweet potato or purple cabbage, and the concentration of the glucolactone correspondingly added when the purple fruit and vegetable is purple cabbage is 0.15-0.45%.
6. A method for preparing rainbow milk tofu according to claim 5, characterized in that: the concentration of the corresponding glucolactone that puts into when red fruit vegetables are dragon fruit is 0.20%, the concentration of the corresponding glucolactone that puts into when orange fruit vegetables are carrot is 0.30%, the concentration of the corresponding glucolactone that puts into when yellow fruit vegetables are orange is 0.05%, the concentration of the corresponding glucolactone that puts into when green fruit vegetables are spinach is 0.30%, the concentration of the corresponding glucolactone that puts into when purple fruit vegetables are purple cabbage is 0.35%.
7. The method for preparing rainbow milk tofu according to claim 1, wherein: the quantity ratio of the fruit and vegetable juice to the water in the step S2 is 1: 1.5-4, wherein the addition amount of the soft white sugar in the step S3 is 0.5-5.5%.
8. The method for preparing rainbow milk tofu according to claim 7, wherein: the quantity ratio of the fruit and vegetable juice to the water in the step S2 is 1:2, the addition amount of the soft sugar in the step of S3 is 2.0%.
9. The method for preparing rainbow milk tofu of claim 1, wherein: the coagulant added in the step S4 is gelatin, and the addition concentration of the gelatin is 1-5.5%.
10. The method for preparing rainbow milk tofu according to claim 9, wherein: the gelatin is added at a concentration of 2%.
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