CN1262204C

CN1262204C - Natural lemon juice nutrient beacurd and its preparing method

Info

Publication number: CN1262204C
Application number: CNB2004100002569A
Authority: CN
Inventors: 朱婷
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-01-12
Filing date: 2004-01-12
Publication date: 2006-07-05
Anticipated expiration: 2024-01-12
Also published as: CN1640304A

Abstract

The present invention provides a full natural lemon juice nutrient bean curd and a preparing method thereof. Lemons which contain rich acids are used as main raw material and processed into a natural nutrient solidifying agent for replacing traditional solidifying agents. Fine selected soybeans are cleaned, soaked and milled into soybean milk whose dregs are separated, the soybean milk is cooked, and then, the lemon juice solidifying agent is added to the soybean milk. Thus, a finished bean curd product is achieved by molding in a jar and pressing. The bean curd made by the lemon juice solidifying agent has the advantages of fresh and tender taste, light orange external appearance, uniform internal structure, good toughness of unripe and ripe food, long storage life, no chemical composition, rich nutrition, various vitamins, simple making technology and low cost. In addition, the bean curd as natural green healthy food is suitable for industrialized production.

Description

All Pure Nature lemon juice nutrient bean-curd and preparation method thereof

Technical field:

The invention belongs to a kind ofly, relate in particular to and use nutrient bean-curd that the All Pure Nature lemon juice makes as coagulating agent and preparation method thereof with the processing technique field of soybean as the bean product of primary raw material.

Background technology:

China is the bean curd first ancestor, and the Eastern Han Dynasty before 2000 is just selected system bean curd with bittern.Present domestic making bean curd is except that with bittern (calcium chloride, magnesium chloride), and commonly used also have gypsum (calcium sulfate), glucose-δ-lactones.Traditional bean curd is made, have the following disadvantages mostly: bittern is selected the bean curd of system, because the existence of free salt, a lot of people produce allergic phenomena to smell, some after boiling in the boiling water, remove the salt spiced beancurd unnecessary salt and just eat in addition, and this also produces pollution to environment, its shortcoming of bean curd that gypsum is selected system is nondigestible, and human body is difficult to absorb.More than two kinds of bean curd tangible bitter taste is all arranged, and glucose-δ-making lactone bean curd, poor toughness, not easy-formation when heating is edible.

In traditional soybean curd preparing technique, workman's production environment is also very abominable, and this is owing to point the chemical composition of long-term contact gypsum or bittern, causes the serious flexural deformation of finger, and especially ulcer, rotten between the finger makes bacterium directly pollute bean curd.

Summary of the invention:

The object of the present invention is to provide a kind of All Pure Nature lemon juice nutrient bean-curd and preparation method thereof.

Main points of the present invention are, are primary raw material to be rich in acid lemon fruit, are mixed with the coagulating agent of natural nutrition, to replace traditional coagulating agent.This coagulating agent does not add any anticorrisive agent can be deposited and reach 1 year left and right sides time, and the time is longer, acid stronger.The bean curd that adopts this lemon juice coagulating agent to make, nutritious, pure taste does not contain any chemical addition agent, has satisfied the demand of market to pollution-free food.Simultaneously because lemon has natural antiseptic and inhibiting bacteria function effect, below 10 ℃, finished product can be deposited and reach seven days and never degenerate, and this is that traditional bean-curd product can't be compared with it.

The invention is characterized in:

1. All Pure Nature lemon juice nutrient bean-curd, it is characterized in that: to be rich in acid lemon fruit is primary raw material, be mixed with the coagulating agent of natural nutrition, make its pH value reach 2-4, this kind coagulating agent is made an addition in the soya-bean milk that soya bean grinds, the concentration of soya-bean milk is 6-8BX °, makes All Pure Nature lemon juice nutrient bean-curd.

2. the preparation method of an All Pure Nature lemon juice nutrient bean-curd according to claim 1 is characterized in that,

(1) making of lemon juice coagulating agent: bean dregs are heated in steam when medium well, be cooled to 25-35 ℃ after, adding weight ratio is 100: the fresh lemon juice of 1-1.5, after fully stirring, under 15-20 ℃, fermented 3-5 days, make pH value between 2-4, make coagulating agent after the filtration;

(2) making of lemon juice nutrient bean-curd: after selected soya bean cleaning, soak, 6-8 hour summer, 8-10 hour spring and autumn, 12 hours winters, dried beans become 2 times wet soya bean after soaking, the mill first pass adds water move to pasty state with bean dregs and regrinds one time, after the soya-bean milk that grinds is fully boiled earlier, with filter screen soya-bean milk is filtered in the bucket, the concentration of slurry is 6-8BX °; Point system is slowly stirred soya-bean milk with spoon, the fruit juice coagulating agent for preparing of adding slowly, and the weight ratio of dried soya bean and fruit juice coagulating agent is 100: 20-25, as cotton-shaped appearance and reach at 80% o'clock, spill a little coagulating agent capping again on liquid level; The crouching cylinder was added a cover the insulation transfixion about 10 minutes, allowed protein fully solidify; Moulding, suppressing and making bean curd moulding, yield rate in 10 minutes is 1: 3.

The bean curd that the present invention makes, the fresh exquisiteness of mouthfeel, outward appearance is greenish orange look, interior tissue is even, good toughness when making living delicatessen, long shelf-life does not contain any chemical composition, nutritious, being rich in various vitamins (seeing traditional bean curd and lemon juice soybean curd nutrition composition comparison sheet), be a kind of fully natural green healthy food, and manufacture craft is simple, with low cost, be fit to suitability for industrialized production.

Description of drawings:

Fig. 1 is a process chart of the present invention.

The specific embodiment

Referring to Fig. 1:

1. the making of lemon juice coagulating agent: will be heated in the 25kg bean dregs steam when medium well, cooling adds the fresh lemon juice of 0.3kg at 30 ℃, after fully stirring, under 20 ℃, ferments after 3 days, makes pH value reach 3, makes coagulating agent after the filtration.

2. the making of lemon juice nutrient bean-curd: after selected 100kg soya bean cleaning, soak, 12 hours winters, the soya bean that will wet mill first pass adds water move to pasty state with bean dregs and regrinds one time, after the heating soybean milk that grinds was fully boiled in 20 minutes, with filter screen soya-bean milk is filtered in the bucket, the concentration of slurry is 8BX °, and the some system is slowly stirred soya-bean milk with spoon, slowly add the fruit juice coagulating agent 20kg for preparing, when cotton-shaped appearance 80%, on liquid level, spill a little coagulating agent capping again, the crouching cylinder, added a cover the insulation transfixion about 10 minutes, allow protein fully solidify, moulding: suppress making the bean curd moulding in 10 minutes, packing becomes finished product.

Tradition bean curd and lemon juice soybean curd nutrition composition comparison sheet

(edible part 100%)

Test item	Tradition bean curd (content)	Lemon juice bean curd (content)
Test item	Tradition bean curd (content)	Lemon juice bean curd (content)	Protein g/100g	12.2	13.45
Moisture %	80.0	76.57	Protein g/100g	12.2	13.45
Moisture %	80.0	76.57	Fat %	4.8	7.08
Carbohydrate %	2.0	2.18	Fat %	4.8	7.08
Carbohydrate %	2.0	2.18	Dietary fiber %	0.5	0.15
Total acid %	---	1.84	Dietary fiber %	0.5	0.15
Total acid %	---	1.84	Total reducing sugar %	---	0.44
Ash %	1.0	0.72	Total reducing sugar %	---	0.44
Ash %	1.0	0.72	Vitamin A mg/100g	0.005	0.0022
Vitamin E mg/100g	6.7	12.6	Vitamin A mg/100g	0.005	0.0022
Vitamin E mg/100g	6.7	12.6	Vitamin B1 mg/100g	0.05	0.083
Vitamin B2 mg/100g	0.03	0.068	Vitamin B1 mg/100g	0.05	0.083
Vitamin B2 mg/100g	0.03	0.068	Vitamin C mg/100g	---	0.39
Calcium mg/100g	138	76.2	Vitamin C mg/100g	---	0.39
Calcium mg/100g	138	76.2	Phosphorus mg/100g	158	140
Potassium mg/100g	106	134.4	Phosphorus mg/100g	158	140
Potassium mg/100g	106	134.4	Sodium mg/100g	7.3	2.2
Magnesium mg/100g	63	8.1	Sodium mg/100g	7.3	2.2
Magnesium mg/100g	63	8.1	Iron mg/100g	2.5	1.4
Zinc mg/100g	0.63	1.3	Iron mg/100g	2.5	1.4
Zinc mg/100g	0.63	1.3	Selenium mg/100g	1.55	0.014
Copper mg/100g	0.22	0.2	Selenium mg/100g	1.55	0.014
Copper mg/100g	0.22	0.2	Manganese mg/100g	0.69	0.6

Claims

1. All Pure Nature lemon juice nutrient bean-curd, it is characterized in that: to be rich in acid lemon fruit is primary raw material, be mixed with the coagulating agent of natural nutrition, make its pH value reach 2-4, this kind coagulating agent is made an addition in the soya-bean milk that soya bean grinds, the concentration of soya-bean milk is 6-8BX °, makes All Pure Nature lemon juice nutrient bean-curd;

The making of described coagulating agent: bean dregs are heated in steam when medium well, after being cooled to 25-35 ℃, add fresh lemon juice, the weight ratio of bean dregs and fresh lemon juice is 100: 1-1.5, after fully stirring, under 15-20 ℃, fermented 3-5 days, make pH value between 2-4, make coagulating agent after the filtration.

2. the preparation method of an All Pure Nature lemon juice nutrient bean-curd is characterized in that,

(1) making of lemon juice coagulating agent: bean dregs are heated in steam when medium well, after being cooled to 25-35 ℃, add fresh lemon juice, the weight ratio of bean dregs and fresh lemon juice is 100: 1-1.5, after fully stirring, under 15-20 ℃, fermented 3-5 days, make pH value between 2-4, make coagulating agent after the filtration;

(2) making of lemon juice nutrient bean-curd: after selected soya bean cleaning, soak, 6-8 hour summer, 8-10 hour spring and autumn, 12 hours winters, dried beans become 2 times wet soya bean after soaking, the mill first pass adds water move to pasty state with bean dregs and regrinds one time, after the soya-bean milk that grinds is fully boiled earlier, with filter screen soya-bean milk is filtered in the bucket, the concentration of slurry is 6-8BX °; Point system is slowly stirred soya-bean milk with spoon, the fruit juice coagulating agent for preparing of adding slowly, and the weight ratio of dried soya bean and fruit juice coagulating agent is 100: 20-25, as cotton-shaped appearance and reach at 80% o'clock, spill a little coagulating agent capping again on liquid level; The crouching cylinder was added a cover the insulation transfixion about 10 minutes, allowed protein fully solidify; Moulding suppresses making the bean curd moulding in 10 minutes.