CN116941732A - 一种水果疏菜灰豆腐营养酸汤点制工艺及制作方法 - Google Patents
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Abstract
本发明的目的是提供一种水果疏菜灰豆腐营养酸汤点制工艺及制作方法，通过在豆腐制作过程中加入蔬菜和水果，不仅可以使改变豆腐的外观，缓解人们的审美疲劳，同时赋予豆腐中蕴含维生素、钙、膳食纤维和矿物质等营养成分，大大丰富了豆腐的营养成分，同时采用原始的酸汤制造工艺，进一步的避免长期或过量食用石膏和凝固剂，对人体造成危害。
Description
技术领域
本发明涉及水果疏菜灰豆腐制作技术领域，特别涉及一种水果疏菜灰豆腐营养酸汤点制工艺及制作方法。
背景技术
豆腐营养丰富，含有铁、钙、磷等人体必须的多种微量元素，还含有糖类、植物油和丰富的优质蛋白。豆腐的消化吸收率达95％以上。现代医学证实，豆腐除有增加营养、帮助消化、增进食欲的功能外，对齿、骨骼的生长发育也颇为有益，在造血功能中可增加血液中铁的含量；豆腐不含胆固醇，为高血压、高血脂、高胆固醇症及动脉硬化、冠心病患者的药膳佳肴。也是儿童、病弱者及老年人补充营养的食疗佳品。豆腐为补益清热养生食品，常食之，可补中益气、清热润燥、生津止渴、清洁肠胃。更适于热性体质、口臭口渴、肠胃不清、热病后调养者食用。豆腐及其豆腐制品的蛋白质含量丰富，而且豆腐蛋白属于完全蛋白，不仅含有人体必须的八种氨基酸，而且比例也接近人体需要，营养价值较高；豆腐内含植物雌激素，能保护血管内皮细胞不被氧化破坏，常食可减轻血管系统的破坏，丰富的大豆卵磷脂有益于神经、血管、大脑的发育成长，大豆蛋白能恰到好处地降低血脂，保护血管细胞，预防心血管疾病，豆腐对病后调养、减肥、细腻肌肤亦很有好处。豆腐是老人、孕、产妇的理想食品，豆腐也对更年期、病后调养，肥胖、皮肤粗糙很有好处；脑力工作者、经常加夜班者也非常适合食用。
在人们的生活当中，由于传统豆腐口感单一，颜色单调，所以长期食用后，因视觉疲劳而影响人们连续享用的食欲，更容易使人产生吃腻的感觉，而且营养成分也不能完全满足人们对各种营养及微量元素的需要，还要配合其他食品进行补充，这为食用豆腐带来麻烦，同时现在的豆腐制作大多采用石膏和凝固剂，长期或过量食用会对人体存在一定的危害。
发明内容
本发明的目的是提供一种水果疏菜灰豆腐营养酸汤点制工艺及制作方法，以解决背景技术中提出的问题。
为了达到上述发明目的，本发明采用的技术方案为：
一种水果疏菜灰豆腐营养酸汤点制工艺及制作方法，其特征在于包括如下步骤：
步骤一、选择原料备用，所述水果疏菜灰豆腐由以下原料按重量份配比组成：大豆25～27份、水果4～6份、蔬菜4～6份、营养酸汤3～5份；
步骤二、水果和蔬菜的榨取：选取1：1的新鲜蔬菜和水果，清洗干净、切片、烫漂、冷却后榨取汁液，再过滤去渣，调节蔬果汁液值pH为6.0-6.5之间；
步骤三、大豆的浸泡：用18-22℃的水将大豆浸泡，直至手捏无硬感为止；
步骤四、磨浆过滤：将浸泡过的大豆加水用打浆机磨成细豆浆，然后再加水过滤，弃去豆渣作饲料，合并滤液，得生豆浆，磨浆时加入的水与大豆的质量比为1.5∶1，过滤时加入的过滤水与大豆的质量比为1∶1；
步骤五、煮浆：将磨好的生豆浆倒入大木桶中，用蒸汽加热使豆浆煮沸；
步骤六、混料：豆浆煮沸消泡后，将蔬果汁液与豆浆混合均匀，并继续煮沸2～3分钟形成混合豆浆，其中豆浆与蔬果汁液的质量比为3～5∶1；
步骤七、点浆：将煮好的混合豆浆直接倒入盛有营养酸汤的缸内，加盖闷浆10分钟，待浆温降到70℃时，即可上包挤压；
步骤八、压制：先用水把包布洗湿，再捞入豆浆包好，放在豆腐模具内，再加木板，用重物压1小时即成水果疏菜灰豆腐。
进一步的，所述步骤三中，大豆需要浸泡8—12小时。
进一步的，所述步骤二中，采用食用柠檬酸水溶液或纯碱溶液将菜汁值的pH值调至6.0-6.5。
进一步的，所述营养酸汤的制作工艺为；酸汤的制作方法是将豆浆糕水沉淀30分钟，然后将上层的豆浆糕水倒入缸中，再用无盐无油的酸菜水作为酸汤母汁放入缸中，将豆浆糕水进行酸化，豆浆糕水与酸汤母汁的体积比例为1∶5，在豆浆糕水酸化22—24小时的时间范围内，即可作为点脑用的酸汤，超过30小时的酸汤倒掉不用或者作为酸汤母汁存放；豆浆糕水指豆浆点脑沉淀后分层为热水和豆腐，其中热水即豆浆糕水。
本发明的有益效果为：
本发明一种水果疏菜灰豆腐营养酸汤点制工艺及制作方法，通过在豆腐制作过程中加入蔬菜和水果，不仅可以使改变豆腐的外观，缓解人们的审美疲劳，同时赋予豆腐中蕴含维生素、钙、膳食纤维和矿物质等营养成分，大大丰富了豆腐的营养成分，同时采用原始的酸汤制造工艺，进一步的避免长期或过量食用石膏和凝固剂，对人体造成危害。
具体实施方式
一种水果疏菜灰豆腐营养酸汤点制工艺及制作方法，其特征在于包括如下步骤：
步骤一、选择原料备用，水果疏菜灰豆腐由以下原料按重量份配比组成：大豆25～27份、水果4～6份、蔬菜4～6份、营养酸汤3～5份；
步骤二、水果和蔬菜的榨取：选取1：1的新鲜蔬菜和水果，清洗干净、切片、烫漂、冷却后榨取汁液，再过滤去渣，调节蔬果汁液值pH为6.0-6.5之间，采用食用柠檬酸水溶液或纯碱溶液将菜汁值的pH值调至6.0-6.5；
步骤三、大豆的浸泡：用18-22℃的水将大豆浸泡，直至手捏无硬感为止，大豆需要浸泡8—12小时；
步骤四、磨浆过滤：将浸泡过的大豆加水用打浆机磨成细豆浆，然后再加水过滤，弃去豆渣作饲料，合并滤液，得生豆浆，磨浆时加入的水与大豆的质量比为1.5∶1，过滤时加入的过滤水与大豆的质量比为1∶1；
步骤五、煮浆：将磨好的生豆浆倒入大木桶中，用蒸汽加热使豆浆煮沸；
步骤六、混料：豆浆煮沸消泡后，将蔬果汁液与豆浆混合均匀，并继续煮沸2～3分钟形成混合豆浆，其中豆浆与蔬果汁液的质量比为3～5∶1；
步骤七、点浆：将煮好的混合豆浆直接倒入盛有营养酸汤的缸内，加盖闷浆10分钟，待浆温降到70℃时，即可上包挤压；
步骤八、压制：先用水把包布洗湿，再捞入豆浆包好，放在豆腐模具内，再加木板，用重物压1小时即成水果疏菜灰豆腐。
营养酸汤的制作工艺为；酸汤的制作方法是将豆浆糕水沉淀30分钟，然后将上层的豆浆糕水倒入缸中，再用无盐无油的酸菜水作为酸汤母汁放入缸中，将豆浆糕水进行酸化，豆浆糕水与酸汤母汁的体积比例为1∶5
，在豆浆糕水酸化22—24小时的时间范围内，即可作为点脑用的酸汤，超过30小时的酸汤倒掉不用或者作为酸汤母汁存放；豆浆糕水指豆浆点脑沉淀后分层为热水和豆腐，其中热水即豆浆糕水。
以上所述仅为本发明专利的较佳实施例而已，并不用以限制本发明专利，凡在本发明专利的精神和原则之内所做的任何修改、等同替换和改进等，均应包含在本发明专利的保护范围之内。
Claims (4)
1.一种水果疏菜灰豆腐营养酸汤点制工艺及制作方法，其特征在于包括如下步骤：
步骤一、选择原料备用，所述水果疏菜灰豆腐由以下原料按重量份配比组成：大豆25～27份、水果4～6份、蔬菜4～6份、营养酸汤3～5份；
步骤二、水果和蔬菜的榨取：选取1：1的新鲜蔬菜和水果，清洗干净、切片、烫漂、冷却后榨取汁液，再过滤去渣，调节蔬果汁液值pH为6.0-6.5之间；
步骤三、大豆的浸泡：用18-22℃的水将大豆浸泡，直至手捏无硬感为止；
步骤四、磨浆过滤：将浸泡过的大豆加水用打浆机磨成细豆浆，然后再加水过滤，弃去豆渣作饲料，合并滤液，得生豆浆，磨浆时加入的水与大豆的质量比为1.5∶1，过滤时加入的过滤水与大豆的质量比为1∶1；
步骤五、煮浆：将磨好的生豆浆倒入大木桶中，用蒸汽加热使豆浆煮沸；
步骤六、混料：豆浆煮沸消泡后，将蔬果汁液与豆浆混合均匀，并继续煮沸2～3分钟形成混合豆浆，其中豆浆与蔬果汁液的质量比为3～5∶1；
步骤七、点浆：将煮好的混合豆浆直接倒入盛有营养酸汤的缸内，加盖闷浆10分钟，待浆温降到70℃时，即可上包挤压；
步骤八、压制：先用水把包布洗湿，再捞入豆浆包好，放在豆腐模具内，再加木板，用重物压1小时即成水果疏菜灰豆腐。
2.根据权利要求1所述的一种水果疏菜灰豆腐营养酸汤点制工艺及制作方法，其特征在于，所述步骤三中，大豆需要浸泡8—12小时。
3.根据权利要求1所述的一种水果疏菜灰豆腐营养酸汤点制工艺及制作方法，其特征在于，所述步骤二中，采用食用柠檬酸水溶液或纯碱溶液将菜汁值的pH值调至6.0-6.5。
4.根据权利要求1所述的一种水果疏菜灰豆腐营养酸汤点制工艺及制作方法，其特征在于，所述营养酸汤的制作工艺为；酸汤的制作方法是将豆浆糕水沉淀30分钟，然后将上层的豆浆糕水倒入缸中，再用无盐无油的酸菜水作为酸汤母汁放入缸中，将豆浆糕水进行酸化，豆浆糕水与酸汤母汁的体积比例为1∶5，在豆浆糕水酸化22—24小时的时间范围内，即可作为点脑用的酸汤，超过30小时的酸汤倒掉不用或者作为酸汤母汁存放；豆浆糕水指豆浆点脑沉淀后分层为热水和豆腐，其中热水即豆浆糕水。
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