CN112753948A - Fruit bean curd and preparation method thereof - Google Patents
Fruit bean curd and preparation method thereof Download PDFInfo
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- CN112753948A CN112753948A CN202110102725.1A CN202110102725A CN112753948A CN 112753948 A CN112753948 A CN 112753948A CN 202110102725 A CN202110102725 A CN 202110102725A CN 112753948 A CN112753948 A CN 112753948A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
Abstract
The invention discloses a fruit bean curd and a preparation method thereof. The raw materials of the fruit bean curd comprise soybeans, fruits, a bean curd coagulant and water. The manufacturing method comprises the following steps: soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk; boiling the raw soybean milk for 2-3 min, cooling to 80-90 ℃, adding a bean curd coagulant while stirring, adding the slurry, and standing for 10-20 min to obtain bean curd jelly; processing fruits, beating into pulp, stirring and mixing the pulp with the uncongealed beancurd, scooping the mixture into a beancurd mould, and pressing for 15-30 min to obtain the fruit beancurd. The fruit bean curd prepared by the invention is delicious and attractive in color, and has the effects of delaying senescence, maintaining beauty and keeping young and the like.
Description
Technical Field
The invention relates to a fruit bean curd and a preparation method thereof, belonging to the technical field of bean product processing.
Background
The bean curd is rich and comprehensive in nutrition, is a good name of plant meat, is high in quality and low in price, is various in varieties, is convenient to prepare, is suitable for people of all ages, is deeply favored by people, plays a role in playing a very important role in daily diet of the people, is rich in various essential amino acids, vitamin B1, B2, B3, vitamin C, folic acid, calcium, iron, potassium and other nutritional ingredients, also contains rich isoflavone substances, and has the effects of preventing cholesterol and reducing blood sugar.
As one of the important food materials for healthy diet, people in China have clearly indicated that the consumption of bean products should be increased in a proper amount in their forefinger south. The addition of the fruit pulp component into the bean curd not only can change the color of the bean curd without adding any additive, but also can attract consumers in appearance, and simultaneously can improve the texture, the processing performance and the nutritional characteristics of the bean curd, so that the bean curd has fragrant taste and pleasant natural color, and therefore, the development of new bean curd products has very important significance for the development of the bean curd industry.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides a fruit bean curd with rich nutrition and unique flavor and a preparation method thereof.
In order to solve the technical problems, the invention provides fruit tofu which is characterized in that raw materials comprise soybeans, fruits, a tofu coagulant and water.
Preferably, the fruit is cherry, mulberry, mandarin orange or grapefruit.
Cherry, also called large cherry, peach, thorn, etc., is the earliest tree fruit on the market, called the first branch of all fruits. Although the fruits are as small as pearls, the fruits are red, bright and clean in color, are exquisite as agate gemstones, have sweet taste with sour taste, can be eaten fresh, can be pickled or can be embellished as food of other dishes, and are popular although the prices are low. The cherries are rich in vitamin C, anthocyanin and carotene, and the three substances have strong inoxidizability and can effectively remove redundant free radicals in the body, so that the condition of the skin is improved, and the aims of delaying senility and maintaining beauty and keeping young are fulfilled. In addition, the cherries contain rich dietary fibers, so that the peristalsis of the gastrointestinal tract can be promoted, and the satiety is increased. Meanwhile, the water absorption is expanded, and the excrement is softened, so that the purpose of preventing and treating constipation is achieved.
Mulberry (Fructus Mori), also known as Mulberry, Mulberry fruit, Mulberry, etc., is a plant of the Morus genus of Moraceae. The mulberry has rich nutritive value, and contains nutrient components such as sugar, protein, fat, mixed acid, malic acid and mineral substances, anthocyanin and carotene. The Ministry of health in China lists mulberries as one of agricultural products which are both food and medicine. The mulberry is dark purple red, contains a large amount of natural haematochrome, contains anthocyanin as a main component, is an important substance basis for coloring fruits, vegetables and products thereof, and has physiological effects of inhibiting platelet coagulation, preventing heart diseases and thrombus, delaying aging and the like.
Mandarin orange, belonging to Rutaceae, and Citrus junos, Citrus aurantium and Poncirus trifoliata belonging to Rutaceae. The mandarin orange fruit contains various nutrients, such as sugar, citric acid, vitamin C, protein, carotene, vitamin P, etc. Wherein the content of the vitamin C is 6-20 times of that of the apple. The mandarin orange not only has rich nutrition, but also has beautiful color, strong fragrance, moderate sweetness and sourness, and is thought when smelling, drooling when looking, and sweet and beautiful when eating. Therefore, the mandarin orange becomes one of the favorite fruits of human beings.
Grapefruit, also known as grapefruit, is a plant of the genus Citrus of the family Rutaceae, which is naturally hybridized from orange and grapefruit. The grapefruit has thin peel and much juice, is sour, sweet and slightly bitter, has unique flavor and good taste, has higher nutritional value and medicinal value, and is deeply popular with common people in China. Li Shizhen is recorded in Ben Cao gang mu: pomelo has the functions of promoting digestion, relieving alcoholism, removing bad breath in intestines and stomach, promoting the growth of hair, nourishing dryness and treating the weak appetite of pregnant women. The pomelo contains various active substances beneficial to human health, such as flavonoids, limonin compounds, essential oil, etc. Modern medical research shows that the grapefruit extract has various functional activities of resisting oxidation, removing free radicals, resisting cancer, resisting aging, inhibiting enzymes, reducing blood sugar, reducing blood pressure and the like.
More preferably, the raw materials comprise 100-300 parts by weight of soybeans, 15-30 parts by weight of cherries, 2-6 parts by weight of bean curd coagulator and water; or 100-300 parts of soybeans, 20-40 parts of mulberries, 2-6 parts of bean curd coagulants and water; or 100-300 parts of soybeans, 120-240 parts of mandarin oranges, 2-6 parts of bean curd coagulators and water; or 100-300 parts of soybeans, 100-200 parts of grapefruit, 2-6 parts of a bean curd coagulant and water.
Preferably, the bean curd coagulant is glucono-delta-lactone.
The invention also provides a preparation method of the cherry bean curd, which is characterized by comprising the following steps:
step 1): soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
step 2): boiling the raw soybean milk for 2-3 min, cooling to 80-90 ℃, adding a bean curd coagulant while stirring, adding the slurry, and standing for 10-20 min to obtain bean curd jelly;
step 3): processing fruits, beating into pulp, stirring and mixing the pulp with the uncongealed beancurd, scooping the mixture into a beancurd mould, and pressing for 15-30 min to obtain the fruit beancurd.
Preferably, the adding amount of water in the step 1) is 7-8 times of the mass of the soybeans.
Preferably, the fruit in step 3) is treated by at least one of peeling, stoning and soaking in light saline water.
Compared with the prior art, the invention has the following beneficial effects:
on the basis of keeping the effective nutrient components of the fruits, the soybean curd is prepared by reasonably mixing the fruits with soybean milk. The prepared fruit bean curd not only enriches the variety and taste of the traditional bean curd, but also has the health-care effects of delaying senility, maintaining beauty and keeping young, promoting digestion and the like.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below.
Example 1
The cherry tofu comprises the following components in parts by weight:
220 parts of soybeans, 25 parts of cherries, 3 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the Chinese cherry bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) boiling raw soybean milk for 2min, cooling to 90 deg.C, adding bean curd coagulant under stirring, adding the paste, and standing for 10min to obtain bean curd jelly;
(3) removing core of fructus Chebulae, beating into slurry, mixing with jellied bean curd, scooping into bean curd mold, and pressing for 15min to obtain fructus Chebulae bean curd.
The cherry bean curd is purple, is reasonably prepared with soybean milk on the basis of keeping the effective nutrient components of the cherry, not only enriches the types and taste of the traditional bean curd, but also has the health-care effects of delaying senility, maintaining beauty, keeping young, preventing and treating anemia and the like.
Example 2
The cherry tofu comprises the following components in parts by weight:
100 parts of soybeans, 20 parts of cherries, 5 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the Chinese cherry bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, keeping for 2.5min, cooling to 85 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 17min to obtain jellied bean curd;
(3) removing core of fructus Chebulae, beating into slurry, mixing with jellied bean curd, scooping into bean curd mold, and pressing for 30min to obtain fructus Chebulae bean curd.
Example 3
The cherry tofu comprises the following components in parts by weight:
140 parts of soybeans, 15 parts of cherries, 4 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the Chinese cherry bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) boiling raw soybean milk for 3min, cooling to 80 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 10min to obtain bean curd jelly;
(3) removing core of fructus Chebulae, beating into slurry, mixing with jellied bean curd, scooping into bean curd mold, and pressing for 19min to obtain fructus Chebulae bean curd.
Example 4
The cherry tofu comprises the following components in parts by weight:
300 parts of soybeans, 30 parts of cherries, 6 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the Chinese cherry bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, maintaining for 2min, cooling to 85 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 15min to obtain bean curd jelly;
(3) removing core of fructus Chebulae, beating into slurry, mixing with jellied bean curd, scooping into bean curd mold, and pressing for 20min to obtain fructus Chebulae bean curd.
Example 5
The cherry tofu comprises the following components in parts by weight:
230 parts of soybeans, 12 parts of cherries, 4 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the Chinese cherry bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, keeping for 2.5min, cooling to 90 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 20min to obtain jellied bean curd;
(3) removing core of fructus Chebulae, beating into slurry, mixing with jellied bean curd, scooping into bean curd mold, and pressing for 25min to obtain fructus Chebulae bean curd.
Example 6
The mulberry bean curd comprises the following components in parts by weight:
200 parts of soybeans, 24 parts of mulberries, 3 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the mulberry bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, maintaining for 2min, cooling to 85 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 15min to obtain bean curd jelly;
(3) soaking Mori fructus in light saline water, washing, pulping, mixing with jellied bean curd, scooping into bean curd mold, and pressing for 30min to obtain Mori fructus bean curd.
The mulberry bean curd is purple red, and is reasonably prepared with soybean milk on the basis of keeping effective nutrient components of the mulberry, so that the variety and taste of the traditional bean curd are enriched, and the bean curd has health-care effects of delaying senility, maintaining beauty, keeping young, promoting digestion and the like.
Example 7
The mulberry bean curd comprises the following components in parts by weight:
100 parts of soybeans, 30 parts of mulberries, 3 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the mulberry bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, maintaining for 3min, cooling to 90 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 20min to obtain bean curd jelly;
(3) soaking Mori fructus in light saline water, washing, pulping, mixing with jellied bean curd, scooping into bean curd mold, and pressing for 23min to obtain Mori fructus bean curd.
Example 8
The mulberry bean curd comprises the following components in parts by weight:
300 parts of soybeans, 35 parts of mulberries, 6 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the mulberry bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, maintaining for 3min, cooling to 80 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 11min to obtain bean curd jelly;
(3) soaking Mori fructus in light saline water, washing, pulping, mixing with jellied bean curd, scooping into bean curd mold, and pressing for 15min to obtain Mori fructus bean curd.
Example 9
The mulberry bean curd comprises the following components in parts by weight:
150 parts of soybeans, 40 parts of mulberries, 4 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the mulberry bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, keeping for 2.5min, cooling to 80 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 20min to obtain jellied bean curd;
(3) soaking Mori fructus in light saline water, washing, pulping, mixing with jellied bean curd, scooping into bean curd mold, and pressing for 25min to obtain Mori fructus bean curd.
Example 10
The mulberry bean curd comprises the following components in parts by weight:
250 parts of soybeans, 35 parts of mulberries, 5 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the mulberry bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, keeping for 2.5min, cooling to 80 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 10min to obtain jellied bean curd;
(3) soaking Mori fructus in light saline water, washing, pulping, mixing with jellied bean curd, scooping into bean curd mold, and pressing for 28min to obtain Mori fructus bean curd.
Example 11
The mandarin orange bean curd comprises the following components in parts by weight:
150 parts of soybeans, 120 parts of tangerine, 4 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the mandarin orange bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, maintaining for 3min, cooling to 90 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 20min to obtain bean curd jelly;
(3) peeling mandarin orange, pulping, mixing with jellied bean curd, scooping into bean curd mold, and pressing for 20min to obtain mandarin orange bean curd.
The mandarin orange bean curd is orange yellow, and is reasonably mixed with soybean milk to prepare the bean curd on the basis of keeping effective nutrient components of the mandarin orange, and the bean curd has strong fruit flavor, fresh and cool taste, rich nutrition and high health care value. Is a nutritional health-care bean food with high quality and low price, and is suitable for various people.
Example 12
The mandarin orange bean curd comprises the following components in parts by weight:
300 parts of soybeans, 200 parts of tangerine, 5 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the mandarin orange bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, maintaining for 2min, cooling to 85 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 16min to obtain bean curd jelly;
(3) peeling mandarin orange, pulping, mixing with jellied bean curd, scooping into bean curd mold, and pressing for 30min to obtain mandarin orange bean curd.
Example 13
The mandarin orange bean curd comprises the following components in parts by weight:
200 parts of soybeans, 200 parts of tangerine, 3 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the mandarin orange bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, maintaining for 3min, cooling to 80 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 15min to obtain bean curd jelly;
(3) peeling mandarin orange, pulping, mixing with jellied bean curd, scooping into bean curd mold, and pressing for 18min to obtain mandarin orange bean curd.
Example 14
The mandarin orange bean curd comprises the following components in parts by weight:
100 parts of soybean, 150 parts of tangerine, 4 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the mandarin orange bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, maintaining for 2min, cooling to 90 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 20min to obtain bean curd jelly;
(3) peeling mandarin orange, pulping, mixing with jellied bean curd, scooping into bean curd mold, and pressing for 30min to obtain mandarin orange bean curd.
Example 15
The mandarin orange bean curd comprises the following components in parts by weight:
300 parts of soybeans, 240 parts of tangerine, 6 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the mandarin orange bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, keeping for 2.5min, cooling to 80 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 13min to obtain jellied bean curd;
(3) peeling mandarin orange, pulping, mixing with jellied bean curd, scooping into bean curd mold, and pressing for 24min to obtain mandarin orange bean curd.
Example 16
The grapefruit bean curd comprises the following components in parts by weight:
180 parts of soybeans, 120 parts of grapefruit, 3 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the grapefruit bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, maintaining for 3min, cooling to 85 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 15min to obtain bean curd jelly;
(3) peeling grapefruit, pulping, mixing with jellied bean curd, stirring, scooping into bean curd mold, and pressing for 25min to obtain grapefruit bean curd.
The grapefruit bean curd is pink, is reasonably compatible with soybean milk to prepare the bean curd on the basis of keeping the effective nutritional ingredients of grapefruit, is more delicious, sweet and delicious, has diversified mouthfeel, and simultaneously has the health-care effects of invigorating stomach, beautifying, relaxing bowel, preventing and treating cold, cough and the like.
Example 17
The grapefruit bean curd comprises the following components in parts by weight:
100 parts of soybeans, 100 parts of grapefruit, 4 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the grapefruit bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, keeping for 2.5min, cooling to 80 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 18min to obtain bean curd jelly;
(3) peeling grapefruit, pulping, mixing with jellied bean curd, stirring, scooping into bean curd mold, and pressing for 20min to obtain grapefruit bean curd.
Example 18
The grapefruit bean curd comprises the following components in parts by weight:
240 parts of soybeans, 180 parts of grapefruit, 5 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the grapefruit bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) boiling raw soybean milk for 2min, cooling to 90 deg.C, adding bean curd coagulant under stirring, adding the paste, and standing for 10min to obtain bean curd jelly;
(3) peeling grapefruit, pulping, mixing with jellied bean curd, stirring, scooping into bean curd mold, and pressing for 25min to obtain grapefruit bean curd.
Example 19
The grapefruit bean curd comprises the following components in parts by weight:
280 parts of soybeans, 200 parts of grapefruit, 5 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the grapefruit bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, keeping for 2.5min, cooling to 85 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 20min to obtain jellied bean curd;
(3) peeling grapefruit, beating into paste, mixing with jellied bean curd under stirring, scooping into bean curd mold, and pressing for 15min to obtain grapefruit bean curd.
Example 20
The grapefruit bean curd comprises the following components in parts by weight:
300 parts of soybeans, 100 parts of grapefruit, 6 parts of gluconic acid-delta-lactone and a proper amount of water.
The preparation method of the grapefruit bean curd comprises the following steps:
(1) soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
(2) decocting raw soybean milk to boiling state, maintaining for 3min, cooling to 90 deg.C, adding bean curd coagulant while stirring, adding paste, and standing for 12min to obtain bean curd jelly;
(3) peeling grapefruit, pulping, mixing with jellied bean curd, stirring, scooping into bean curd mold, and pressing for 30min to obtain grapefruit bean curd.
Claims (7)
1. A fruit bean curd is characterized in that raw materials comprise soybeans, fruits, a bean curd coagulant and water.
2. The fruit tofu of claim 1, wherein the fruit is cherry, mulberry, mandarin orange or grapefruit.
3. The fruit tofu according to claim 2, wherein the raw materials comprise, by weight, 100 to 300 parts of soybeans, 15 to 30 parts of cherries, 2 to 6 parts of tofu coagulant and water; or 100-300 parts of soybeans, 20-40 parts of mulberries, 2-6 parts of bean curd coagulants and water; or 100-300 parts of soybeans, 120-240 parts of mandarin oranges, 2-6 parts of bean curd coagulators and water; or 100-300 parts of soybeans, 100-200 parts of grapefruit, 2-6 parts of a bean curd coagulant and water.
4. The fruit tofu of claim 1, wherein the tofu coagulant is glucono-delta-lactone.
5. A method of making fruit tofu according to claims 1-4, comprising the steps of:
step 1): soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain soybean milk;
step 2): boiling the raw soybean milk for 2-3 min, cooling to 80-90 ℃, adding a bean curd coagulant while stirring, adding the slurry, and standing for 10-20 min to obtain bean curd jelly;
step 3): processing fruits, beating into pulp, stirring and mixing the pulp with the uncongealed beancurd, scooping the mixture into a beancurd mould, and pressing for 15-30 min to obtain the fruit beancurd.
6. The method for preparing fruit tofu according to claim 5, wherein the amount of water added in step 1) is 7-8 times of the mass of soybeans.
7. The method of making fruit tofu according to claim 5, wherein the fruit in step 3) is processed by at least one of peeling, stoning and soaking in light salt water.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030074909A (en) * | 2002-03-14 | 2003-09-22 | 박연례 | Manufacturing method of bean curd emitting a sweet fragrance and bean curd by the method |
| KR20130022256A (en) * | 2011-08-25 | 2013-03-06 | 농업회사법인 주식회사 그린에코 | Mulberry extract added tofu |
| CN103621656A (en) * | 2013-10-23 | 2014-03-12 | 王开亮 | Citrus flavor bean curd and preparation method thereof |
| KR101613045B1 (en) * | 2015-11-11 | 2016-04-15 | 김석원 | Process for preparing bean-curd using various fruits |
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- 2021-01-26 CN CN202110102725.1A patent/CN112753948A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030074909A (en) * | 2002-03-14 | 2003-09-22 | 박연례 | Manufacturing method of bean curd emitting a sweet fragrance and bean curd by the method |
| KR20130022256A (en) * | 2011-08-25 | 2013-03-06 | 농업회사법인 주식회사 그린에코 | Mulberry extract added tofu |
| CN103621656A (en) * | 2013-10-23 | 2014-03-12 | 王开亮 | Citrus flavor bean curd and preparation method thereof |
| KR101613045B1 (en) * | 2015-11-11 | 2016-04-15 | 김석원 | Process for preparing bean-curd using various fruits |
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