CN114504077A - 一种桑叶豆腐的制作方法 - Google Patents
一种桑叶豆腐的制作方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
本发明涉及一种桑叶豆腐的制作方法，具体包括以下步骤：1)制备新鲜桑叶；2)浸泡黄豆；3)制作桑叶豆腐；4)压榨和切块。本发明优点在于：步骤简单、制作方便，风味独特，营养丰富，而且久食不腻，口齿留香、降低成本，很好的将豆腐的丰富营养与桑叶的功能保健融合在一起，满足了人们日益增长的对食品营养、保健、绿色的要求，提高豆腐营养价值及经济效益。
Description
技术领域
本发明涉及豆腐制作技术领域，具体是指一种桑叶豆腐的制作方法。
背景技术
桑叶中不仅含有多种氨基酸、维生素及微量元素等丰富的营养物质，而且还含有多种黄酮类、多酚、生物碱、多糖及1-脱氧野尻霉素(DNJ)等生物活性物质，因此，桑叶营养成分丰富而均衡，且含有多种特有的功能性因子，具有广泛的食用性和药用性，是国家卫生部认定的价值较高的“药食同源”植物。桑叶中这些特有的功能性因子具有降血糖、降血脂、降血压、抗血栓形成、抗动脉粥样硬化、抗衰老、减肥胖、抑菌消炎作用和提高人体免疫能力等多种功效。所以，桑叶是公认的具有良好医药保健功能的重要原材料。
豆腐是大豆的加工产品，不仅含有丰富的优质植物蛋白及人体必需脂肪酸等营养，而且不含胆固醇，同时豆腐的加工过程中是以水作溶剂提取大豆蛋白，以石膏等作凝固剂，因此豆腐比大豆含有更丰富的钾、铁、钙、磷、镁等人体必需的多种微量元素，容易消化吸收，非常有利于骨骼的健康，有益于预防心脏病，提高心脏活力。豆腐是大豆蛋白凝胶的产物，千百年来一直是我国的传统食品，营养丰富，口感细嫩，素有“植物肉”之美称，在我国人民日常膳食中占有十分重要的地位。
豆腐营养丰富，口感香浓，食用普遍，但保健功能性低；而桑叶富含多种功能性因子，保健作用强，但加工与利用率低，口感青涩。
因此，将豆腐的丰富营养与桑叶的功能保健融合在一起的一种桑叶豆腐的制作方法亟待研究。
发明内容
本发明的目的在于提供一种桑叶豆腐的制作方法，以解决上述背景技术中提出的问题。
为解决上述技术问题，本发明提供的技术方案为：一种桑叶豆腐的制作方法，具体包括以下步骤：
1)制备新鲜桑叶：将采集的新鲜桑叶用清水漂洗除尘，将水倒掉后，将剩余物切成宽1cm长条待用；
2)浸泡黄豆：取黄豆，用软水浸泡7～9h，得到浸泡后的黄豆；
3)制作桑叶豆腐：将步骤2)中浸泡后的黄豆和步骤1)中的桑叶按质量比20:1混合、磨浆、滤渣、煮浆、点制，静置40分醒脑后得到桑叶豆花；
4)压榨和切块：将醒脑后的桑叶豆花导入模具进行压榨，压榨成型后，完成桑叶豆腐的制作。
作为一种优选方案，所述步骤2)中浸泡黄豆的水温不超过25℃。
作为一种优选方案，所述步骤3)中煮浆时间不低于40min。
作为一种优选方案，所述步骤3)中点制的为卤水点制、石膏点制中的一种。
作为一种优选方案，所述步骤4)中桑叶豆花压榨至含水率55～70wt％。
本发明优点在于：步骤简单、制作方便，风味独特，营养丰富，而且久食不腻，口齿留香、降低成本，很好的将豆腐的丰富营养与桑叶的功能保健融合在一起，满足了人们日益增长的对食品营养、保健、绿色的要求，提高豆腐营养价值及经济效益。
具体实施方式
下面用具体实施例说明本发明，并不是对本发明的限制。
一种桑叶豆腐的制作方法，具体包括以下步骤：
1)制备新鲜桑叶：将采集的新鲜桑叶用清水漂洗除尘，将水倒掉后，将剩余物切成宽1cm长条待用；
2)浸泡黄豆：取黄豆，用25℃以下的软水浸泡7～9h，得到浸泡后的黄豆；
3)制作桑叶豆腐：将步骤2)中浸泡后的黄豆和步骤1)中的桑叶按质量比20:1混合、磨浆、滤渣、煮浆、用卤水或石膏进行点制，静置40分醒脑后得到桑叶豆花，煮浆时间不低于40min；
4)压榨和切块：将醒脑后的桑叶豆花导入模具进行压榨至含水率为55～70wt％，压榨成型后，完成桑叶豆腐的制作。
《本草纲目》记载“桑叶乃手足阳明之药,汁煎代茗,能止消渴,明目长发”。糖尿病在古代称为“消渴病”，李时珍认为，桑叶煎煮后代茶饮，具有疗愈糖尿病的功效，并有明目生发的功效，这是古人对桑叶可以治疗糖尿病的早期文献记载
中医角度上认为桑叶性寒，味甘、苦，有疏散风热、清肺润燥、清肝明目的功效，可治疗风热感冒，肺热燥咳，头晕头痛，目赤昏花等等的病症。近代西医研究中，桑叶含有类黄酮、桑素、γ-氨基丁酸及维生素、槲皮素、酚类化合物等大量有益人体的物质，具有抗凝血作用、降血压作用、降血糖血脂、降胆固醇、抗血栓形成和抗动脉粥样硬化作用、抑菌、抗炎作用、抗病毒、抗肿瘤作用、抗衰老、抗疲劳作用等作用，甚至还把桑叶和桑叶生物制剂作为改善糖尿病及其他各种疑难杂症的药物而使用，认为其药效极为广泛。大概具体如下：
1、抗炎止咳作用。桑叶汁对大多数革兰氏以及部分酵母菌有良好的抑制生长作用。用于风热感冒或温病初起，温邪犯肺，发热，头痛，咳嗽等症。
2、改善肠功能、润肠通便及减肥作用。桑叶具有清热解毒之功效。桑叶中含有的DNJ矿物质，能润肠通便、改善便秘，有效地缓解体内毒素堆积现象。
3、美容作用。桑叶为桑科植物桑的经霜树叶，中医药学认为，桑叶性味苦、甘、寒，有散风除热、清肝明目之功效。经研究证明，桑叶还有良好的皮肤美容作用，特别是对脸部的痤疮、褐色斑有比较好的疗效。具体办法是，每日取鲜桑叶五十克，煎水分三次服用，一般十五天见效。还有人用鲜桑叶适量，捣烂，敷痤疮处每日三十分钟，也取得了满意的效果。
4、抗病毒、抗肿瘤作用。桑叶能预防癌细胞生成，提高人体免疫力，主要功能成分是DNJ、类黄酮、桑素、γ-氨基丁酸及维生素，能抑制染色体突变和基因突变。其抑制机理可能是DNI通过抑制糖苷酶的活性在肿瘤细胞表面产生未成熟的碳水化合物链，削弱了肿瘤的转移能力。
5、降血压作用。桑叶中的芸香苷、槲皮素、槲皮苷能增加离体及在位蛙心的收缩力与输出量，并减少心率。芸香苷使蟾蜍下肢及兔耳血管收缩，槲皮素可扩张冠状血管，改善心肌循环。γ-氨基丁酸、芸香苷、槲皮素有降血压的作用。γ-氨基丁酸是神经传达物质，能促进脑组织的新陈代谢和恢复脑细胞功能，同时，能改善脑部血液流动，增强血管紧张素转换酶Ⅰ的活性，促使血压下降。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (5)
1.一种桑叶豆腐的制作方法，其特征在于，具体包括以下步骤：
1)制备新鲜桑叶：将采集的新鲜桑叶用清水漂洗除尘，将水倒掉后，将剩余物切成宽1cm长条待用；
2)浸泡黄豆：取黄豆，用软水浸泡7～9h，得到浸泡后的黄豆；
3)制作桑叶豆腐：将步骤2)中浸泡后的黄豆和步骤1)中的桑叶按质量比20:1混合、磨浆、滤渣、煮浆、点制，静置40分醒脑后得到桑叶豆花；
4)压榨和切块：将醒脑后的桑叶豆花导入模具进行压榨，压榨成型后，完成桑叶豆腐的制作。
2.根据权利要求1所述的一种桑叶豆腐的制作方法，其特征在于：所述步骤2)中浸泡黄豆的水温不超过25℃。
3.根据权利要求1所述的一种桑叶豆腐的制作方法，其特征在于：所述步骤3)中煮浆时间不低于40分。
4.根据权利要求1所述的一种桑叶豆腐的制作方法，其特征在于：所述步骤3)中点制的为卤水点制、石膏点制中的一种。
5.根据权利要求1所述的一种桑叶豆腐的制作方法，其特征在于：所述步骤4)中桑叶豆花压榨至含水率55～70wt％。
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