CN112890187A - Method for preparing convenient nutritional bean shreds - Google Patents

Method for preparing convenient nutritional bean shreds Download PDF

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Publication number
CN112890187A
CN112890187A CN202110201892.1A CN202110201892A CN112890187A CN 112890187 A CN112890187 A CN 112890187A CN 202110201892 A CN202110201892 A CN 202110201892A CN 112890187 A CN112890187 A CN 112890187A
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parts
mint
bean
preparing
powder
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唐昶
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Anhui Jiajia Food Co ltd
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Anhui Jiajia Food Co ltd
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    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/137—Delbrueckii

Abstract

The invention discloses a method for preparing convenient and nutritional bean shreds, which comprises the following steps: 1) the following raw materials were prepared: rice, mung bean, sweet potato, apple, fig, white hyacinth bean flower, kudzu root powder, mint extract, modified chitosan, centella asiatica fermentation liquor and water; 2) soaking rice and mung bean for 10-12h, mixing the soaked rice and mung bean with radix Puerariae powder, sweet potato, apple, fig and herba Centellae fermentation liquor, stirring, and fermenting at normal temperature for 10-12h to obtain mixture A; 3) adding the mixture A and the white hyacinth bean flower into a pulping machine for pulping, and adding a mixed solution of the mint extracting solution, the modified chitosan and water while pulping to obtain a pulp; 4) baking the slurry into round roll cakes by using a pan or a nest-shaped pot; 5) naturally cooling the rolled cake, cutting into shreds, and sun drying or oven drying to obtain convenient nutritional bean shreds with rich nutrition and effects of lowering blood pressure and reducing total cholesterol.

Description

Method for preparing convenient nutritional bean shreds
Technical Field
The invention relates to the field of food processing, in particular to a method for preparing convenient and nutritional bean shreds.
Background
The shredded bean curd is prepared by taking mung beans, rice and the like as raw materials, grinding the raw materials into pulp, spreading the pulp in a pot to form a skin, and cutting the pulp into shreds, which is popular among people in lake north and has various eating methods such as shredded bean curd in soup, shredded dried bean curd, fried shredded bean curd and the like. Shredded beans are one of three traditional snacks in the yellow and wave regions in Wuhan city, are also traditional farmer food in the middle and downstream regions of Yangtze river, and are mainly distributed in the southeast of Hubei, the southwest of Anhui and the west of Jiangxi.
Although the existing shredded beans also have certain nutrition, the food health care effect is not ideal, and particularly for some people with hypertension and obesity.
Disclosure of Invention
The embodiment of the invention aims to provide a method for preparing convenient and nutritional bean shreds, and the method is used for solving the problems.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for preparing convenient and nutritional bean shreds comprises the following steps:
1) preparing the following raw materials in parts by weight: 80-100 parts of rice, 20-30 parts of mung bean, 25-35 parts of sweet potato, 8-12 parts of apple, 6-10 parts of fig, 10-20 parts of white hyacinth bean flower, 15-25 parts of radix puerariae powder, 25-35 parts of mint extract, 2-6 parts of modified chitosan, 30-40 parts of centella fermentation liquor and 60-80 parts of water;
2) soaking rice and mung bean for 10-12h, mixing the soaked rice and mung bean with radix Puerariae powder, sweet potato, apple, fig and herba Centellae fermentation liquor, stirring, and fermenting at normal temperature for 10-12h to obtain mixture A;
3) heating flos Dolichoris with microwave to 45 deg.C, parching for 50min with parching equipment at 80 deg.C to obtain processed flos Dolichoris;
4) adding the mixture A and the white hyacinth bean flower pretreated in the step 3) into a pulping machine for pulping, and adding a mixed solution of a mint extracting solution, modified chitosan and water while pulping to obtain a pulp;
5) baking the slurry into round rolled cakes with a thickness of 2.5-4mm by using a pan or a nest-shaped pot, and smearing a layer of animal fat on the bottom of the pot to prevent the rolled cakes from sticking to the pot in the baking process;
6) naturally cooling the rolled cakes, cutting the rolled cakes into threads, and drying or baking the threads in the sun to obtain the required convenient and nutritional bean threads.
On the basis of the technical scheme, the invention also provides the following optional technical scheme:
in one alternative: preparing the following raw materials in part by weight in step 1): 85-95 parts of rice, 23-28 parts of mung bean, 27-32 parts of sweet potato, 9-11 parts of apple, 7-9 parts of fig, 12-18 parts of white hyacinth bean flower, 18-22 parts of radix puerariae powder, 27-32 parts of mint extract, 3-5 parts of modified chitosan, 33-38 parts of asiatic pennywort herb fermentation liquor and 65-75 parts of water.
In one alternative: preparing the following raw materials in part by weight in step 1): 90 parts of rice, 25 parts of mung bean, 30 parts of sweet potato, 10 parts of apple, 8 parts of fig, 15 parts of white hyacinth bean flower, 20 parts of kudzu root powder, 30 parts of mint extract, 4 parts of modified chitosan, 35 parts of centella asiatica fermentation liquor and 70 parts of water.
In one alternative: the preparation method of the mint extract comprises the following steps: selecting fresh mint leaves, cleaning the mint leaves in clear water, shearing the mint leaves into pieces, airing the mint leaves, drying the mint leaves at the temperature of 100-120 ℃ to obtain mint powder, mixing the mint powder in an oxidizing alkali liquor according to the weight ratio of 6:25-29, standing the mixture for 1-3 hours to form a mixed solution, putting the mixed solution into a microwave reactor with the microwave power of 400-500w for reaction for 10-20 minutes, taking out the mixed solution, filtering filter residues to obtain a filtrate, and concentrating the obtained filtrate under reduced pressure to obtain a mint extracting solution.
In one alternative: the oxidizing alkali liquor is prepared by mixing 1% sodium hydroxide and 1% sodium hypochlorite according to the weight ratio of 1: 1-3.
In one alternative: the modified chitosan is prepared by mixing chitosan, soybean polypeptide, transglutaminase and glycine.
In one alternative: the molar ratio of the chitosan to the soybean polypeptide to the transglutaminase to the glycine is 4-5:1-3: 1: 1.
in one alternative: the preparation method of the centella asiatica fermentation liquid comprises the following steps: cleaning herba Centellae, draining, grinding, mashing, adding 1-3% yeast powder and 1-2% glycerol, sterilizing at 130-140 deg.C, fermenting with composite strain composed of Bacillus subtilis and Lactobacillus delbrueckii at 25-35 deg.C for 24-30 hr.
In one alternative: the weight ratio of the centella asiatica to the composite strain is 150-200: 1.
In one alternative: the inoculation amount ratio of the bacillus subtilis to the lactobacillus delbrueckii is 1: 2-4.
Compared with the prior art, the embodiment of the invention has the following beneficial effects:
according to the bean shred green food, the sweet potatoes are added, contain rich proteins, vitamins, carotene and trace elements, play important roles in promoting the activities of brain cells and secretion hormones of human bodies, enhancing the disease resistance of human bodies, improving the immune function, delaying the intelligence deterioration and aging of the organisms, have small fat content and rich unsaturated fatty acids, and can prevent the absorption of fat and cholesterol in intestines, decompose the cholesterol in the bodies and promote the metabolism of the lipids by virtue of rich cellulose, so that the purposes of preventing the nutrition surplus of the human bodies and resisting the occurrence of obesity are achieved, and the weight is reduced;
by adding the apples and the figs, the taste of the shredded beans is improved due to the sweet taste of the fruits, the apples are rich in minerals and vitamins, the calcium content is rich, the excessive salt in the body can be metabolized, the malic acid can metabolize heat, the effect of reducing the cholesterol content is achieved, and the figs are capable of clearing heat and promoting the secretion of saliva; strengthening spleen and stimulating appetite; detoxication and detumescence;
the kudzuvine root powder contains various amino acids and trace elements, is rich in nutrition, and puerarin in the kudzuvine root powder has the functions of expanding coronary arteries and cerebral arteries, reducing blood pressure and remarkably increasing the blood supply of ischemic tissues;
through adding the hyacinth dolichos flower and the centella asiatica fermentation liquor, the fragrance of the bean shreds is further improved through flower fragrance, the appetite is promoted, the taste is improved, heat clearing and dampness removing are realized, detoxification and swelling diminishing are realized, the hyacinth dolichos flower and the centella asiatica fermentation liquor are synergized and are compounded with other components, the effects of reducing the blood pressure and the total cholesterol are further realized, through adding the modified chitosan, through the matching of the chitosan, the soybean polypeptide, the transglutaminase and the glycine, the blood pressure and the total cholesterol can be further reduced, and a better effect is realized.
Detailed Description
The present invention will be described in detail with reference to the following examples, which are provided for illustrative purposes only and are not intended to limit the scope of the present invention. Any obvious modifications or variations can be made to the present invention without departing from the spirit or scope of the present invention.
Example 1
A method for preparing convenient and nutritional bean shreds comprises the following steps:
1) preparing the following raw materials in parts by weight: 80 parts of rice, 20 parts of mung bean, 25 parts of sweet potato, 8 parts of apple, 6 parts of fig, 10 parts of white hyacinth bean flower, 15 parts of kudzu root powder, 25 parts of mint extract, 2 parts of modified chitosan, 30 parts of centella asiatica fermentation liquor and 60 parts of water;
2) soaking rice and mung bean for 10h, then mixing and stirring the soaked rice and mung bean with pueraria powder, sweet potato, apple, fig and centella fermentation liquor uniformly, and fermenting for 10h in a sealed manner at normal temperature to obtain a mixture A;
3) adding the mixture A and the white hyacinth bean flower into a pulping machine for pulping, and adding a mixed solution of the mint extracting solution, the modified chitosan and water while pulping to obtain a pulp;
4) baking the slurry into round rolled cakes with a thickness of 2.5mm by using a pan or a nest-shaped pot, and smearing a layer of animal fat on the bottom of the pot to prevent the rolled cakes from sticking to the pot in the baking process;
5) naturally cooling the rolled cakes, cutting the rolled cakes into threads, and drying or baking the threads in the sun to obtain the required convenient and nutritional bean threads.
The preparation method of the mint extract comprises the following steps: selecting fresh mint leaves, cleaning the mint leaves in clean water, cutting the mint leaves into pieces, airing the mint leaves, drying the mint leaves at the temperature of 100 ℃ to obtain mint powder, mixing the mint powder in an oxidizing alkali liquor according to the weight ratio of 6:25, standing the mixture for 1 hour to form a mixed solution, putting the mixed solution into a microwave reactor with the microwave power of 400w, reacting the mixture for 10 minutes, taking out the mixed solution, filtering filter residues to obtain a filtrate, and concentrating the obtained filtrate under reduced pressure to obtain a mint extracting solution, wherein the oxidizing alkali liquor is prepared by mixing 1% of sodium hydroxide and 1% of sodium hypochlorite according to the weight ratio of 1: 1.
The modified chitosan is formed by mixing chitosan, soybean polypeptide, transglutaminase and glycine, wherein the molar ratio of the chitosan to the soybean polypeptide to the transglutaminase to the glycine is 4:1: 1.
the preparation method of the centella asiatica fermentation liquid comprises the following steps: cleaning centella asiatica, draining, grinding, mashing, adding 1% of yeast powder and 1% of glycerol, sterilizing at 130 ℃, then performing fermentation treatment on a composite strain consisting of bacillus subtilis and lactobacillus delbrueckii, controlling the fermentation temperature to be 25 ℃, controlling the fermentation time to be 24h, wherein the weight ratio of the centella asiatica to the composite strain is 150:1, and the inoculation amount ratio of the bacillus subtilis to the lactobacillus delbrueckii is 1: 2.
Example 2
A method for preparing convenient and nutritional bean shreds comprises the following steps:
1) preparing the following raw materials in parts by weight: 85 parts of rice, 23 parts of mung bean, 27 parts of sweet potato, 9 parts of apple, 7 parts of fig, 12 parts of white hyacinth bean flower, 18 parts of kudzu root powder, 27 parts of mint extract, 3 parts of modified chitosan, 33 parts of centella fermentation liquor and 65 parts of water;
2) soaking rice and mung bean for 10h, then mixing and stirring the soaked rice and mung bean with pueraria powder, sweet potato, apple, fig and centella fermentation liquor uniformly, and fermenting for 10h in a sealed manner at normal temperature to obtain a mixture A;
3) adding the mixture A and the white hyacinth bean flower into a pulping machine for pulping, and adding a mixed solution of the mint extracting solution, the modified chitosan and water while pulping to obtain a pulp;
4) baking the slurry into round rolled cakes with a thickness of 2.5mm by using a pan or a nest-shaped pot, and smearing a layer of animal fat on the bottom of the pot to prevent the rolled cakes from sticking to the pot in the baking process;
5) naturally cooling the rolled cakes, cutting the rolled cakes into threads, and drying or baking the threads in the sun to obtain the required convenient and nutritional bean threads.
The preparation method of the mint extract comprises the following steps: selecting fresh mint leaves, cleaning the mint leaves in clean water, cutting the mint leaves into pieces, airing the mint leaves, drying the mint leaves at the temperature of 100 ℃ to obtain mint powder, mixing the mint powder in an oxidizing alkali liquor according to the weight ratio of 6:25, standing the mixture for 1 hour to form a mixed solution, putting the mixed solution into a microwave reactor with the microwave power of 400w, reacting the mixture for 10 minutes, taking out the mixed solution, filtering filter residues to obtain a filtrate, and concentrating the obtained filtrate under reduced pressure to obtain a mint extracting solution, wherein the oxidizing alkali liquor is prepared by mixing 1% of sodium hydroxide and 1% of sodium hypochlorite according to the weight ratio of 1: 1.
The modified chitosan is formed by mixing chitosan, soybean polypeptide, transglutaminase and glycine, wherein the molar ratio of the chitosan to the soybean polypeptide to the transglutaminase to the glycine is 4:1: 1.
the preparation method of the centella asiatica fermentation liquid comprises the following steps: cleaning centella asiatica, draining, grinding, mashing, adding 1% of yeast powder and 1% of glycerol, sterilizing at 130 ℃, then performing fermentation treatment on a composite strain consisting of bacillus subtilis and lactobacillus delbrueckii, controlling the fermentation temperature to be 25 ℃, controlling the fermentation time to be 24h, wherein the weight ratio of the centella asiatica to the composite strain is 150:1, and the inoculation amount ratio of the bacillus subtilis to the lactobacillus delbrueckii is 1: 2.
Example 3
A method for preparing convenient and nutritional bean shreds comprises the following steps:
1) preparing the following raw materials in parts by weight: 90 parts of rice, 25 parts of mung bean, 30 parts of sweet potato, 10 parts of apple, 8 parts of fig, 15 parts of white hyacinth bean flower, 20 parts of kudzu root powder, 30 parts of mint extract, 4 parts of modified chitosan, 35 parts of centella asiatica fermentation liquor and 70 parts of water;
2) soaking rice and mung bean for 11h, then mixing and stirring the soaked rice and mung bean with pueraria powder, sweet potato, apple, fig and centella fermentation liquor uniformly, and fermenting for 11h in a sealed manner at normal temperature to obtain a mixture A;
3) adding the mixture A and the white hyacinth bean flower into a pulping machine for pulping, and adding a mixed solution of the mint extracting solution, the modified chitosan and water while pulping to obtain a pulp;
4) baking the slurry into round rolled cakes with a thickness of 3mm by using a pan or a nest-shaped pot, and smearing a layer of animal fat on the bottom of the pot to prevent the rolled cakes from sticking to the pot in the baking process;
5) naturally cooling the rolled cakes, cutting the rolled cakes into threads, and drying or baking the threads in the sun to obtain the required convenient and nutritional bean threads.
The preparation method of the mint extract comprises the following steps: selecting fresh mint leaves, cleaning the mint leaves in clean water, cutting the mint leaves into pieces, airing the mint leaves, drying the mint leaves at the temperature of 110 ℃ to obtain mint powder, mixing the mint powder in an oxidizing alkali liquor according to the weight ratio of 6:27, standing the mixture for 2 hours to form a mixed solution, putting the mixed solution into a microwave reactor with the microwave power of 450w, reacting the mixed solution for 15 minutes, taking out the mixed solution, filtering filter residues to obtain a filtrate, and concentrating the obtained filtrate under reduced pressure to obtain a mint extracting solution, wherein the oxidizing alkali liquor is prepared by mixing 1% of sodium hydroxide and 1% of sodium hypochlorite according to the weight ratio of 1: 2.
The modified chitosan is formed by mixing chitosan, soybean polypeptide, transglutaminase and glycine, wherein the molar ratio of the chitosan to the soybean polypeptide to the transglutaminase to the glycine is 4.5:2: 1: 1.
the preparation method of the centella asiatica fermentation liquid comprises the following steps: cleaning centella asiatica, draining, grinding, mashing, adding 2% of yeast powder and 1.5% of glycerol, sterilizing at 135 ℃, then performing fermentation treatment on a composite strain consisting of bacillus subtilis and lactobacillus delbrueckii, controlling the fermentation temperature to be 30 ℃, controlling the fermentation time to be 27h, wherein the weight ratio of the centella asiatica to the composite strain is 175:1, and the inoculation amount ratio of the bacillus subtilis to the lactobacillus delbrueckii is 1: 3.
Example 4
A method for preparing convenient and nutritional bean shreds comprises the following steps:
1) preparing the following raw materials in parts by weight: 95 parts of rice, 28 parts of mung bean, 32 parts of sweet potato, 11 parts of apple, 9 parts of fig, 18 parts of white hyacinth bean flower, 22 parts of kudzu root powder, 32 parts of mint extract, 5 parts of modified chitosan, 38 parts of centella asiatica fermentation liquor and 75 parts of water;
2) soaking rice and mung bean for 12h, then mixing and stirring the soaked rice and mung bean with pueraria powder, sweet potato, apple, fig and centella fermentation liquor uniformly, and fermenting for 12h in a sealed manner at normal temperature to obtain a mixture A;
3) adding the mixture A and the white hyacinth bean flower into a pulping machine for pulping, and adding a mixed solution of the mint extracting solution, the modified chitosan and water while pulping to obtain a pulp;
4) baking the slurry into round rolled cakes with a thickness of 4mm by using a pan or a nest-shaped pot, and smearing a layer of animal fat on the bottom of the pot to prevent the rolled cakes from sticking to the pot in the baking process;
5) naturally cooling the rolled cakes, cutting the rolled cakes into threads, and drying or baking the threads in the sun to obtain the required convenient and nutritional bean threads.
The preparation method of the mint extract comprises the following steps: selecting fresh mint leaves, cleaning the mint leaves in clean water, cutting the mint leaves into pieces, airing the mint leaves, drying the mint leaves at the temperature of 120 ℃ to obtain mint powder, mixing the mint powder in an oxidizing alkali liquor according to the weight ratio of 6:29, standing the mixture for 3 hours to form a mixed solution, putting the mixed solution into a microwave reactor with the microwave power of 500w, reacting the mixed solution for 20 minutes, taking out the mixed solution, filtering filter residues to obtain a filtrate, and concentrating the obtained filtrate under reduced pressure to obtain a mint extracting solution, wherein the oxidizing alkali liquor is prepared by mixing 1% of sodium hydroxide and 1% of sodium hypochlorite according to the weight ratio of 1: 3.
The modified chitosan is formed by mixing chitosan, soybean polypeptide, transglutaminase and glycine, wherein the molar ratio of the chitosan to the soybean polypeptide to the transglutaminase to the glycine is 5:3: 1: 1.
the preparation method of the centella asiatica fermentation liquid comprises the following steps: cleaning centella asiatica, draining, grinding, mashing, adding 3% of yeast powder and 2% of glycerol, sterilizing at 140 ℃, then performing fermentation treatment on a composite strain consisting of bacillus subtilis and lactobacillus delbrueckii, controlling the fermentation temperature to be 35 ℃, controlling the fermentation time to be 30h, wherein the weight ratio of the centella asiatica to the composite strain is 200:1, and the inoculation amount ratio of the bacillus subtilis to the lactobacillus delbrueckii is 1: 4.
Example 5
A method for preparing convenient and nutritional bean shreds comprises the following steps:
1) preparing the following raw materials in parts by weight: 100 parts of rice, 30 parts of mung bean, 35 parts of sweet potato, 12 parts of apple, 10 parts of fig, 20 parts of white hyacinth bean flower, 25 parts of kudzu root powder, 35 parts of mint extract, 6 parts of modified chitosan, 40 parts of centella fermentation liquor and 80 parts of water;
2) soaking rice and mung bean for 12h, then mixing and stirring the soaked rice and mung bean with pueraria powder, sweet potato, apple, fig and centella fermentation liquor uniformly, and fermenting for 12h in a sealed manner at normal temperature to obtain a mixture A;
3) adding the mixture A and the white hyacinth bean flower into a pulping machine for pulping, and adding a mixed solution of the mint extracting solution, the modified chitosan and water while pulping to obtain a pulp;
4) baking the slurry into round rolled cakes with a thickness of 4mm by using a pan or a nest-shaped pot, and smearing a layer of animal fat on the bottom of the pot to prevent the rolled cakes from sticking to the pot in the baking process;
5) naturally cooling the rolled cakes, cutting the rolled cakes into threads, and drying or baking the threads in the sun to obtain the required convenient and nutritional bean threads.
The preparation method of the mint extract comprises the following steps: selecting fresh mint leaves, cleaning the mint leaves in clean water, cutting the mint leaves into pieces, airing the mint leaves, drying the mint leaves at the temperature of 120 ℃ to obtain mint powder, mixing the mint powder in an oxidizing alkali liquor according to the weight ratio of 6:29, standing the mixture for 3 hours to form a mixed solution, putting the mixed solution into a microwave reactor with the microwave power of 500w, reacting the mixed solution for 20 minutes, taking out the mixed solution, filtering filter residues to obtain a filtrate, and concentrating the obtained filtrate under reduced pressure to obtain a mint extracting solution, wherein the oxidizing alkali liquor is prepared by mixing 1% of sodium hydroxide and 1% of sodium hypochlorite according to the weight ratio of 1: 3.
The modified chitosan is formed by mixing chitosan, soybean polypeptide, transglutaminase and glycine, wherein the molar ratio of the chitosan to the soybean polypeptide to the transglutaminase to the glycine is 5:3: 1: 1.
the preparation method of the centella asiatica fermentation liquid comprises the following steps: cleaning centella asiatica, draining, grinding, mashing, adding 3% of yeast powder and 2% of glycerol, sterilizing at 140 ℃, then performing fermentation treatment on a composite strain consisting of bacillus subtilis and lactobacillus delbrueckii, controlling the fermentation temperature to be 35 ℃, controlling the fermentation time to be 30h, wherein the weight ratio of the centella asiatica to the composite strain is 200:1, and the inoculation amount ratio of the bacillus subtilis to the lactobacillus delbrueckii is 1: 4.
Example 6 (in example 3, the Dolichos lablab L.was heated to 45 ℃ by microwave)
A method for preparing convenient and nutritional bean shreds comprises the following steps:
1) preparing the following raw materials in parts by weight: 90 parts of rice, 25 parts of mung bean, 30 parts of sweet potato, 10 parts of apple, 8 parts of fig, 15 parts of white hyacinth bean flower, 20 parts of kudzu root powder, 30 parts of mint extract, 4 parts of modified chitosan, 35 parts of centella asiatica fermentation liquor and 70 parts of water;
2) soaking rice and mung bean for 11h, then mixing and stirring the soaked rice and mung bean with pueraria powder, sweet potato, apple, fig and centella fermentation liquor uniformly, and fermenting for 11h in a sealed manner at normal temperature to obtain a mixture A;
3) heating the hyacinth dolichos flower to 45 ℃ by adopting microwave;
4) adding the mixture A and the white hyacinth bean flower treated in the step 3) into a pulping machine for pulping, and adding a mixed solution of a mint extracting solution, modified chitosan and water while pulping to obtain a pulp;
5) baking the slurry into round rolled cakes with a thickness of 3mm by using a pan or a nest-shaped pot, and smearing a layer of animal fat on the bottom of the pot to prevent the rolled cakes from sticking to the pot in the baking process;
6) naturally cooling the rolled cakes, cutting the rolled cakes into threads, and drying or baking the threads in the sun to obtain the required convenient and nutritional bean threads.
The preparation method of the mint extract comprises the following steps: selecting fresh mint leaves, cleaning the mint leaves in clean water, cutting the mint leaves into pieces, airing the mint leaves, drying the mint leaves at the temperature of 110 ℃ to obtain mint powder, mixing the mint powder in an oxidizing alkali liquor according to the weight ratio of 6:27, standing the mixture for 2 hours to form a mixed solution, putting the mixed solution into a microwave reactor with the microwave power of 450w, reacting the mixed solution for 15 minutes, taking out the mixed solution, filtering filter residues to obtain a filtrate, and concentrating the obtained filtrate under reduced pressure to obtain a mint extracting solution, wherein the oxidizing alkali liquor is prepared by mixing 1% of sodium hydroxide and 1% of sodium hypochlorite according to the weight ratio of 1: 2.
The modified chitosan is formed by mixing chitosan, soybean polypeptide, transglutaminase and glycine, wherein the molar ratio of the chitosan to the soybean polypeptide to the transglutaminase to the glycine is 4.5:2: 1: 1.
the preparation method of the centella asiatica fermentation liquid comprises the following steps: cleaning centella asiatica, draining, grinding, mashing, adding 2% of yeast powder and 1.5% of glycerol, sterilizing at 135 ℃, then performing fermentation treatment on a composite strain consisting of bacillus subtilis and lactobacillus delbrueckii, controlling the fermentation temperature to be 30 ℃, controlling the fermentation time to be 27h, wherein the weight ratio of the centella asiatica to the composite strain is 175:1, and the inoculation amount ratio of the bacillus subtilis to the lactobacillus delbrueckii is 1: 3.
Example 7 (based on example 3, the white hyacinth bean flower is heated to 45 ℃ by microwave and then put into a frying device to be fried for 50min, and the frying temperature is controlled at 80 ℃)
A method for preparing convenient and nutritional bean shreds comprises the following steps:
1) preparing the following raw materials in parts by weight: 90 parts of rice, 25 parts of mung bean, 30 parts of sweet potato, 10 parts of apple, 8 parts of fig, 15 parts of white hyacinth bean flower, 20 parts of kudzu root powder, 30 parts of mint extract, 4 parts of modified chitosan, 35 parts of centella asiatica fermentation liquor and 70 parts of water;
2) soaking rice and mung bean for 11h, then mixing the soaked rice and mung bean with pueraria powder, sweet potato, apple, fig and centella fermentation liquor, uniformly stirring, and performing sealed fermentation for 112h at normal temperature to obtain a mixture A;
3) heating flos Dolichoris with microwave to 45 deg.C, parching for 50min with parching equipment at 80 deg.C to obtain processed flos Dolichoris; the hyacinth dolichos flower is subjected to microwave heating treatment and then fried, so that the extraction of effective components in the hyacinth dolichos flower is facilitated, and the utilization rate of the hyacinth dolichos flower is improved;
4) adding the mixture A and the white hyacinth bean flower treated in the step 3) into a pulping machine for pulping, and adding a mixed solution of a mint extracting solution, modified chitosan and water while pulping to obtain a pulp;
5) baking the slurry into round rolled cakes with a thickness of 3mm by using a pan or a nest-shaped pot, and smearing a layer of animal fat on the bottom of the pot to prevent the rolled cakes from sticking to the pot in the baking process;
6) naturally cooling the rolled cakes, cutting the rolled cakes into threads, and drying or baking the threads in the sun to obtain the required convenient and nutritional bean threads.
The preparation method of the mint extract comprises the following steps: selecting fresh mint leaves, cleaning the mint leaves in clean water, cutting the mint leaves into pieces, airing the mint leaves, drying the mint leaves at the temperature of 110 ℃ to obtain mint powder, mixing the mint powder in an oxidizing alkali liquor according to the weight ratio of 6:27, standing the mixture for 2 hours to form a mixed solution, putting the mixed solution into a microwave reactor with the microwave power of 450w, reacting the mixed solution for 15 minutes, taking out the mixed solution, filtering filter residues to obtain a filtrate, and concentrating the obtained filtrate under reduced pressure to obtain a mint extracting solution, wherein the oxidizing alkali liquor is prepared by mixing 1% of sodium hydroxide and 1% of sodium hypochlorite according to the weight ratio of 1: 2.
The modified chitosan is formed by mixing chitosan, soybean polypeptide, transglutaminase and glycine, wherein the molar ratio of the chitosan to the soybean polypeptide to the transglutaminase to the glycine is 4.5:2: 1: 1.
the preparation method of the centella asiatica fermentation liquid comprises the following steps: cleaning centella asiatica, draining, grinding, mashing, adding 2% of yeast powder and 1.5% of glycerol, sterilizing at 135 ℃, then performing fermentation treatment on a composite strain consisting of bacillus subtilis and lactobacillus delbrueckii, controlling the fermentation temperature to be 30 ℃, controlling the fermentation time to be 27h, wherein the weight ratio of the centella asiatica to the composite strain is 175:1, and the inoculation amount ratio of the bacillus subtilis to the lactobacillus delbrueckii is 1: 3.
Comparative example 1 (based on example 3, without Dolichos alba)
A method for preparing convenient and nutritional bean shreds comprises the following steps:
1) preparing the following raw materials in parts by weight: 90 parts of rice, 25 parts of mung bean, 30 parts of sweet potato, 10 parts of apple, 8 parts of fig, 20 parts of kudzu root powder, 30 parts of mint extract, 4 parts of modified chitosan, 35 parts of centella fermentation broth and 70 parts of water;
2) soaking rice and mung bean for 11h, then mixing and stirring the soaked rice and mung bean with pueraria powder, sweet potato, apple, fig and centella fermentation liquor uniformly, and fermenting for 11h in a sealed manner at normal temperature to obtain a mixture A;
3) adding the mixture A into a pulping machine for pulping, and adding mixed liquid of mint extracting solution, modified chitosan and water while pulping to obtain pulp;
4) baking the slurry into round rolled cakes with a thickness of 3mm by using a pan or a nest-shaped pot, and smearing a layer of animal fat on the bottom of the pot to prevent the rolled cakes from sticking to the pot in the baking process;
5) naturally cooling the rolled cakes, cutting the rolled cakes into threads, and drying or baking the threads in the sun to obtain the required convenient and nutritional bean threads.
The preparation method of the mint extract comprises the following steps: selecting fresh mint leaves, cleaning the mint leaves in clean water, cutting the mint leaves into pieces, airing the mint leaves, drying the mint leaves at the temperature of 110 ℃ to obtain mint powder, mixing the mint powder in an oxidizing alkali liquor according to the weight ratio of 6:27, standing the mixture for 2 hours to form a mixed solution, putting the mixed solution into a microwave reactor with the microwave power of 450w, reacting the mixed solution for 15 minutes, taking out the mixed solution, filtering filter residues to obtain a filtrate, and concentrating the obtained filtrate under reduced pressure to obtain a mint extracting solution, wherein the oxidizing alkali liquor is prepared by mixing 1% of sodium hydroxide and 1% of sodium hypochlorite according to the weight ratio of 1: 2.
The modified chitosan is formed by mixing chitosan, soybean polypeptide, transglutaminase and glycine, wherein the molar ratio of the chitosan to the soybean polypeptide to the transglutaminase to the glycine is 4.5:2: 1: 1.
the preparation method of the centella asiatica fermentation liquid comprises the following steps: cleaning centella asiatica, draining, grinding, mashing, adding 2% of yeast powder and 1.5% of glycerol, sterilizing at 135 ℃, then performing fermentation treatment on a composite strain consisting of bacillus subtilis and lactobacillus delbrueckii, controlling the fermentation temperature to be 30 ℃, controlling the fermentation time to be 27h, wherein the weight ratio of the centella asiatica to the composite strain is 175:1, and the inoculation amount ratio of the bacillus subtilis to the lactobacillus delbrueckii is 1: 3. .
Comparative example 2 (on the basis of example 3, without centella asiatica broth)
A method for preparing convenient and nutritional bean shreds comprises the following steps:
1) preparing the following raw materials in parts by weight: 90 parts of rice, 25 parts of mung bean, 30 parts of sweet potato, 10 parts of apple, 8 parts of fig, 15 parts of white hyacinth bean flower, 20 parts of radix puerariae powder, 30 parts of mint extract, 4 parts of modified chitosan and 70 parts of water;
2) soaking rice and mung bean for 11h, then mixing the soaked rice and mung bean with radix puerariae powder, sweet potato, apple and fig, stirring uniformly, and fermenting for 11h in a sealed manner at normal temperature to obtain a mixture A;
3) adding the mixture A and the white hyacinth bean flower into a pulping machine for pulping, and adding a mixed solution of the mint extracting solution, the modified chitosan and water while pulping to obtain a pulp;
4) baking the slurry into round rolled cakes with a thickness of 3mm by using a pan or a nest-shaped pot, and smearing a layer of animal fat on the bottom of the pot to prevent the rolled cakes from sticking to the pot in the baking process;
5) naturally cooling the rolled cakes, cutting the rolled cakes into threads, and drying or baking the threads in the sun to obtain the required convenient and nutritional bean threads.
The preparation method of the mint extract comprises the following steps: selecting fresh mint leaves, cleaning the mint leaves in clean water, cutting the mint leaves into pieces, airing the mint leaves, drying the mint leaves at the temperature of 110 ℃ to obtain mint powder, mixing the mint powder in an oxidizing alkali liquor according to the weight ratio of 6:27, standing the mixture for 2 hours to form a mixed solution, putting the mixed solution into a microwave reactor with the microwave power of 450w, reacting the mixed solution for 15 minutes, taking out the mixed solution, filtering filter residues to obtain a filtrate, and concentrating the obtained filtrate under reduced pressure to obtain a mint extracting solution, wherein the oxidizing alkali liquor is prepared by mixing 1% of sodium hydroxide and 1% of sodium hypochlorite according to the weight ratio of 1: 2.
The modified chitosan is formed by mixing chitosan, soybean polypeptide, transglutaminase and glycine, wherein the molar ratio of the chitosan to the soybean polypeptide to the transglutaminase to the glycine is 4.5:2: 1: 1.
comparative example 3 (on the basis of example 3, without the fermentation liquor of Dolichos lablab and centella asiatica)
A method for preparing convenient and nutritional bean shreds comprises the following steps:
1) preparing the following raw materials in parts by weight: 90 parts of rice, 25 parts of mung bean, 30 parts of sweet potato, 10 parts of apple, 8 parts of fig, 20 parts of kudzu root powder, 30 parts of mint extract, 4 parts of modified chitosan and 70 parts of water;
2) soaking rice and mung bean for 11h, then mixing the soaked rice and mung bean with radix puerariae powder, sweet potato, apple and fig, stirring uniformly, and fermenting for 11h in a sealed manner at normal temperature to obtain a mixture A;
3) adding the mixture A into a pulping machine for pulping, and adding mixed liquid of mint extracting solution, modified chitosan and water while pulping to obtain pulp;
4) baking the slurry into round rolled cakes with a thickness of 3mm by using a pan or a nest-shaped pot, and smearing a layer of animal fat on the bottom of the pot to prevent the rolled cakes from sticking to the pot in the baking process;
5) naturally cooling the rolled cakes, cutting the rolled cakes into threads, and drying or baking the threads in the sun to obtain the required convenient and nutritional bean threads.
The preparation method of the mint extract comprises the following steps: selecting fresh mint leaves, cleaning the mint leaves in clean water, cutting the mint leaves into pieces, airing the mint leaves, drying the mint leaves at the temperature of 110 ℃ to obtain mint powder, mixing the mint powder in an oxidizing alkali liquor according to the weight ratio of 6:27, standing the mixture for 2 hours to form a mixed solution, putting the mixed solution into a microwave reactor with the microwave power of 450w, reacting the mixed solution for 15 minutes, taking out the mixed solution, filtering filter residues to obtain a filtrate, and concentrating the obtained filtrate under reduced pressure to obtain a mint extracting solution, wherein the oxidizing alkali liquor is prepared by mixing 1% of sodium hydroxide and 1% of sodium hypochlorite according to the weight ratio of 1: 2.
The modified chitosan is formed by mixing chitosan, soybean polypeptide, transglutaminase and glycine, wherein the molar ratio of the chitosan to the soybean polypeptide to the transglutaminase to the glycine is 4.5:2: 1: 1.
comparative example 4 (based on example 3, the modified chitosan was replaced with the common chitosan)
A method for preparing convenient and nutritional bean shreds comprises the following steps:
1) preparing the following raw materials in parts by weight: 90 parts of rice, 25 parts of mung bean, 30 parts of sweet potato, 10 parts of apple, 8 parts of fig, 15 parts of white hyacinth bean flower, 20 parts of kudzu root powder, 30 parts of mint extract, 4 parts of chitosan, 35 parts of centella asiatica fermentation liquor and 70 parts of water;
2) soaking rice and mung bean for 11h, then mixing and stirring the soaked rice and mung bean with pueraria powder, sweet potato, apple, fig and centella fermentation liquor uniformly, and fermenting for 11h in a sealed manner at normal temperature to obtain a mixture A;
3) adding the mixture A and the white hyacinth bean flower into a pulping machine for pulping, and adding a mixed solution of mint extracting solution, chitosan and water while pulping to obtain a pulp;
4) baking the slurry into round rolled cakes with a thickness of 3mm by using a pan or a nest-shaped pot, and smearing a layer of animal fat on the bottom of the pot to prevent the rolled cakes from sticking to the pot in the baking process;
5) naturally cooling the rolled cakes, cutting the rolled cakes into threads, and drying or baking the threads in the sun to obtain the required convenient and nutritional bean threads.
The preparation method of the mint extract comprises the following steps: selecting fresh mint leaves, cleaning the mint leaves in clean water, cutting the mint leaves into pieces, airing the mint leaves, drying the mint leaves at the temperature of 110 ℃ to obtain mint powder, mixing the mint powder in an oxidizing alkali liquor according to the weight ratio of 6:27, standing the mixture for 2 hours to form a mixed solution, putting the mixed solution into a microwave reactor with the microwave power of 450w, reacting the mixed solution for 15 minutes, taking out the mixed solution, filtering filter residues to obtain a filtrate, and concentrating the obtained filtrate under reduced pressure to obtain a mint extracting solution, wherein the oxidizing alkali liquor is prepared by mixing 1% of sodium hydroxide and 1% of sodium hypochlorite according to the weight ratio of 1: 2.
The preparation method of the centella asiatica fermentation liquid comprises the following steps: cleaning centella asiatica, draining, grinding, mashing, adding 2% of yeast powder and 1.5% of glycerol, sterilizing at 135 ℃, then performing fermentation treatment on a composite strain consisting of bacillus subtilis and lactobacillus delbrueckii, controlling the fermentation temperature to be 30 ℃ and the fermentation time to be 27h, wherein the weight ratio of the centella asiatica to the composite strain is 175:1, and the inoculation amount ratio of the bacillus subtilis to the lactobacillus delbrueckii is 1: 3.
Comparative example 5
A commercially available bean curd.
The instant oatmeal products obtained in examples 1-7 and comparative examples 1-5 were used in animal experiments, specifically, average weight of 300 + -10 g of male Wistar rats with hypertension and hyperlipidemia at 4 weeks of age was selected, 130 rats were divided into 13 groups, the basal diet of rats was fed to a blank group at 20 g/rat daily, the remaining 12 groups were fed bean-shred products corresponding to examples 1-7 and comparative examples 1-5, 15 g/rat basal diet was cut per day, indoor temperature of animals was 25 + -2 deg.C, humidity was 55 + -5%, water was freely drunk, after 40 days of continuous feeding, fasting was performed for 12 hours, sacrificed, and blood lipid and blood pressure were measured, specifically, see table 1.
TABLE 1
Figure BDA0002948198210000141
Figure BDA0002948198210000151
In summary, as can be seen from table 1, the shredded beans prepared in examples 1 to 7 and comparative examples 1 to 5 of the present invention can effectively reduce blood pressure and total cholesterol in rats, and especially, by adding the dolichos lablab flower and the centella asiatica fermentation liquid, the two synergistically enhance to further reduce blood pressure and total cholesterol, and the efficacy of preventing hypertension, obesity and hyperlipidemia is more significant;
the chitosan is modified, so that the effects of reducing blood pressure and total cholesterol can be further achieved, the immunity of the organism is improved, and a better effect is achieved;
the hyacinth dolichos flower is subjected to microwave heating treatment and then fried, so that the extraction of effective components in the hyacinth dolichos flower is facilitated, and the action effect is improved;
the above description is only for the specific embodiments of the present disclosure, but the scope of the present disclosure is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present disclosure, and all the changes or substitutions should be covered within the scope of the present disclosure. Therefore, the protection scope of the present disclosure shall be subject to the protection scope of the claims.

Claims (10)

1. A method for preparing convenient and nutritional bean shreds is characterized by comprising the following steps:
1) preparing the following raw materials in parts by weight: 80-100 parts of rice, 20-30 parts of mung bean, 25-35 parts of sweet potato, 8-12 parts of apple, 6-10 parts of fig, 10-20 parts of white hyacinth bean flower, 15-25 parts of radix puerariae powder, 25-35 parts of mint extract, 2-6 parts of modified chitosan, 30-40 parts of centella fermentation liquor and 60-80 parts of water;
2) soaking rice and mung bean for 10-12h, mixing the soaked rice and mung bean with radix Puerariae powder, sweet potato, apple, fig and herba Centellae fermentation liquor, stirring, and fermenting at normal temperature for 10-12h to obtain mixture A;
3) adding the mixture A and the white hyacinth bean flower into a pulping machine for pulping, and adding a mixed solution of the mint extracting solution, the modified chitosan and water while pulping to obtain a pulp;
4) baking the slurry into round rolled cakes with a thickness of 2.5-4mm by using a pan or a nest-shaped pot, and smearing a layer of animal fat on the bottom of the pot to prevent the rolled cakes from sticking to the pot in the baking process;
5) naturally cooling the rolled cakes, cutting the rolled cakes into threads, and drying or baking the threads in the sun to obtain the required convenient and nutritional bean threads.
2. The method for preparing the instant nutritional shredded bean curd according to claim 1, wherein the following raw materials in parts by weight are prepared in the step 1): 85-95 parts of rice, 23-28 parts of mung bean, 27-32 parts of sweet potato, 9-11 parts of apple, 7-9 parts of fig, 12-18 parts of white hyacinth bean flower, 18-22 parts of radix puerariae powder, 27-32 parts of mint extract, 3-5 parts of modified chitosan, 33-38 parts of asiatic pennywort herb fermentation liquor and 65-75 parts of water.
3. The method for preparing the instant nutritional shredded bean curd according to claim 2, wherein the following raw materials in parts by weight are prepared in the step 1): 90 parts of rice, 25 parts of mung bean, 30 parts of sweet potato, 10 parts of apple, 8 parts of fig, 15 parts of white hyacinth bean flower, 20 parts of kudzu root powder, 30 parts of mint extract, 4 parts of modified chitosan, 35 parts of centella asiatica fermentation liquor and 70 parts of water.
4. The method for preparing the instant nutritional shredded bean curd according to claim 1, wherein the preparation method of the mint extract comprises the following steps: selecting fresh mint leaves, cleaning the mint leaves in clear water, shearing the mint leaves into pieces, airing the mint leaves, drying the mint leaves at the temperature of 100-120 ℃ to obtain mint powder, mixing the mint powder in an oxidizing alkali liquor according to the weight ratio of 6:25-29, standing the mixture for 1-3 hours to form a mixed solution, putting the mixed solution into a microwave reactor with the microwave power of 400-500w for reaction for 10-20 minutes, taking out the mixed solution, filtering filter residues to obtain a filtrate, and concentrating the obtained filtrate under reduced pressure to obtain a mint extracting solution.
5. The method for preparing instant nutritional shredded bean curd according to claim 4, wherein the oxidizing alkali solution is prepared by mixing 1% sodium hydroxide and 1% sodium hypochlorite according to a weight ratio of 1: 1-3.
6. The method for making instant and nutritional shredded bean curd according to claim 1, wherein the modified chitosan is formed by mixing chitosan, soybean polypeptide, transglutaminase and glycine.
7. The method for making instant nutritional shredded bean curd according to claim 6, wherein the molar ratio of chitosan, soybean polypeptide, transglutaminase and glycine is 4-5:1-3: 1: 1.
8. the method for preparing the instant nutritional shredded bean according to claim 1, wherein the centella asiatica fermentation liquid is prepared by the following steps: cleaning herba Centellae, draining, grinding, mashing, adding 1-3% yeast powder and 1-2% glycerol, sterilizing at 130-140 deg.C, fermenting with composite strain composed of Bacillus subtilis and Lactobacillus delbrueckii at 25-35 deg.C for 24-30 hr.
9. The method for preparing bean curd shred as claimed in claim 8, wherein the weight ratio of centella asiatica to the composite bacterial strain is 150-200: 1.
10. The method for preparing the instant nutritional shredded soybean according to claim 8, wherein the ratio of the inoculation amount of the bacillus subtilis to the inoculation amount of the lactobacillus delbrueckii is 1: 2-4.
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