CN105961630A - Tofu with efficacy of preventing sunstroke - Google Patents
Tofu with efficacy of preventing sunstroke Download PDFInfo
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- CN105961630A CN105961630A CN201610308744.9A CN201610308744A CN105961630A CN 105961630 A CN105961630 A CN 105961630A CN 201610308744 A CN201610308744 A CN 201610308744A CN 105961630 A CN105961630 A CN 105961630A
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- 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 OR TREATMENT 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
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Abstract
The invention discloses tofu with the efficacy of preventing sunstroke. The tofu is prepared from the following materials: soybean, roughhaired holly root, herba pogostemonis, fructus amomi, herba menthae leaves, liquorice root, decumbent bugle herb and edible bamboo charcoal powder. The tofu prepared by a method disclosed by the invention has the advantages of tender mouthfeel, aromatic flavor, complete nutrition, easiness in absorption, good sunstroke prevention efficacy and good health-care effect; in addition, a preparation method is scientific and reasonable; the yield of the tofu can be improved by 15 to 18 percent; higher economic benefits are obtained.
Description
Technical field
The present invention relates to bean product manufacture field, be specifically related to a kind of bean curd with sunstroke prevention effect.
Background technology
Soybean curd nutrition enriches, and containing the various trace elements of ferrum, calcium, phosphorus, magnesium and other needed by human, possibly together with saccharide, vegetable oil and abundant high-quality protein, have the laudatory title of " Vegetable meat ".Bean curd is tonification clearing heat and health preserving food, often food can invigorating the spleen and replenishing QI, clearing heat and moistening dryness, promoting the production of body fluid to quench thirst, cleaning the intestines and stomach, be more suitable for febricity body constitution, halitosis is thirsty, the intestines and stomach is unclear, hot aftercare person eats.Modern medicine confirms, bean curd is except having additional nutrients, help digest, in addition to orectic function, the most useful to the growth promoter of tooth, skeleton, can increase the content of ferrum in blood in hemopoietic function；Bean curd does not contains cholesterol, is the medicated diet delicacies of hypertension, hyperlipidemia, high-cholesterol disease and arteriosclerosis, patients with coronary heart disease.Also it is child, weakling and the dietetic therapy good merchantable brand of old people's extra-nutrition.
In current bean curd preparation process, select the coagulator that halogen operates with and generally have salt brine/Gypsum Fibrosum and the big class of gluconic acid lactone two, salt brine/Gypsum Fibrosum be mainly composed of magnesium chloride and calcium sulfate, the drawback of this type of coagulator is that technological operation repeatability is low, bean curd coarse mouthfeel, easily causes poisoning because of metal ion excess；Gluconic acid lactone is the harmless coagulator of one of invention recently, although prepared bean curd has mouthfeel delicacy, yield rate is high, be not easily caused the advantage of poisoning, but the nutrition leak of bean curd is excessive, reduces edibility.Existing soybean curd preparing technique still needs to further optimize.
People worked in hot environment or lived summer, and in human body, heat is not easy to distribute.Once thermoregulation disequilibrium, the a large amount of accumulation of heat of human body, water and salt metabolic disturbance, is easy for heatstroke, occurring that headache, dizzy, thirsty, hyperhidrosis, vomiting, myasthenia of limbs are turned sour, absent minded, exercise not harmony, body temperature rise high symptom, situation severe patient even can be dead.Can be adjusted by diet at ordinary times, health invigorating, reduce the incidence rate of this symptom.The freshest rare to the bean product having sunstroke prevention function.
Summary of the invention
In order to solve the problems referred to above, the invention provides a kind of bean curd with sunstroke prevention effect.
The present invention is achieved through the following technical solutions:
A kind of bean curd with sunstroke prevention effect, is made up of the material of following weight portion:
100 parts of Semen Glyciness, 3 parts of Radix Ilicis Asprellaes, 4 parts of Herba Pogostemoniss, 5 parts of Fructus Amomis, 3 parts of mentha leavves, 4 parts of Radix Glycyrrhizaes, 2 parts of Radix Stellariae Yunnanensis, 1 part of edible bamboo charcoal paste powder.
Further, the granular size of described edible bamboo charcoal paste powder is 1200 ~ 1500 mesh.
Further, the preparation method of described bean curd comprises the steps:
(1) Semen Glycines processes: first Semen Glycines is carried out the removal of impurity, is then placed in the clear water of its gross mass 3 ~ 4 times soaking, and heating keeps water temperature to be 32 ~ 34 DEG C, soaks 6 ~ 7h, until Semen sojae atricolor surface-brightening, does not has elephant skin, till Cortex beans easily departs from Semen Sojae Preparatum；
(2) prepared by bean milk: mixed by the clear water of Semen Glycines good for immersion treatment with its quality 1.4 times, it is subsequently adding the enzyme preparation of clear water gross mass 0.2%, jointly puddle and uniformly stand 20min, period heating keeps water temperature to be 38 DEG C, finally it is carried out defibrination process, after control defibrination, granular size is 8 ~ 10 microns, then with centrifuge, serosity is centrifuged first-time filtrate and a filtering residue standby, by filtering residue, clear water with its quality 1.5 times is put in hermetic container after mixing again, keeping the pressure in hermetic container is 8 ~ 10MPa, extract 10min, it is 39 DEG C that period controls water temperature, then with centrifuge, it is centrifuged obtaining secondary filtrate, finally first-time filtrate is mixed jointly with secondary filtrate and i.e. obtain bean milk；
(3) prepared by Chinese medicine annex solution:
A. Radix Ilicis Asprellae and Radix Glycyrrhizae are put in the marmite filling Semen setariae jointly, add hot terrine, start constantly to stir-fry when there being dense rice fragrance to shed, after 20 ~ 25min when Radix Glycyrrhizae surface presents buff, Radix Ilicis Asprellae and Radix Glycyrrhizae are taken out rice fry medicine standby；
B. Herba Pogostemonis and Fructus Amomi common co-grinding after drying are crossed 100 mesh, then put it into inwall and be heated in the marmite of 90 ~ 95 DEG C carrying out dry stir-fry, stop parch when pulverulent mixture surface presents faint yellow, stir-fry medicine must be done after taking-up standby；
C. mentha leave and Radix Stellariae Yunnanensis were pulverized 60 mesh the most jointly, the dry stir-fry medicine fried in medicine, operation b with the rice in operation a again is puddled uniformly jointly, then the clear water with its gross mass 4.5 times mixes, ambient pressure is down to 40KPa, heating keeps water temperature to be 70 ~ 73 DEG C, the ultrasound wave being simultaneously aided with 43KHz extracts, and filters after 20 ~ 25min, and gained filtrate is Chinese medicine annex solution；
(4) mixing slurry preparation: be slowly added in the bean milk that step (2) prepares by the Chinese medicine annex solution that step (3) prepares, and be stirred with the low speed of 100 ~ 120rpm, puddles after 5 ~ 8min and the most i.e. obtains mixing slurry；
(5) process is boiled in the boiling of mixing slurry: putting in marmite by the mixing prepared slurry, intense fire is heated to 97 ~ 100 DEG C, boiling take out after boiling 2 ~ 3min boiling to boil mixing slurry standby；
(6) prepared by some serosity: jointly mixed by the clear water of edible bamboo charcoal paste powder with its quality 3 times, and stirs 30min with the rotating speed of 650 ~ 700rpm, and invocation point serosity is standby；
(7) slurry shape: when boiling boil mixing slurry be cooled to 70 ~ 75 DEG C time, prepared some serosity is poured slowly into boiling and boils in mixing slurry, the rotating speed that period is kept stirring for is 60 ~ 70rpm, after a serosity is poured into completely, the rotating speed promoting stirring is 80 ~ 90rpm, stand after stirring 3 ~ 5min and treat that it shapes, squeeze drainage by conventional method again after shaping and get product bean curd.
Further, containing cellulase, hemicellulase and pectase in the enzyme preparation described in step (2).
Further, the centrifugal speed of the centrifuge described in step (2) is 5200 ~ 5500rpm.
There is advantages that
(1) Radix Ilicis Asprellae added in bean curd makes, Herba Pogostemonis, Fructus Amomi, mentha leave, Radix Glycyrrhizae and Radix Stellariae Yunnanensis composition, the most collaborative, not give only bean curd removing dampness to be amusing, the eating effect of radiating sunstroke-prevention, the invigorating the spleen and replenishing QI of bean curd itself can be strengthened again simultaneously, clearing heat and moistening dryness, promoting the production of body fluid to quench thirst, effect of cleaning the intestines and stomach, and this method has carried out corresponding pretreatment for the characteristic of different pharmaceutical, i.e. improve drug effect, greatly reduce again the harmful components of Chinese herbal medicine, improve the quality of bean curd, and pass through negative pressure, the mode that ultrasound wave extracts jointly, largely avoid the destruction to extract beneficiating ingredient, again the utilization rate of material is improved 13 ~ 18%.
(2) edible bamboo charcoal paste powder can neutralize protein charge, promote that it is assembled, replace conventional coagulator with edible bamboo charcoal paste powder, mouthfeel and the condition of bean curd can not only be promoted, the yield rate of bean curd can be promoted 15 ~ 18% again, the bean curd nonhazardous prepared, additionally, edible bamboo charcoal paste powder has again stronger absorption property, after entering intestinal, harmful substance can be absorbed, improve intestinal environment, promote digesting and assimilating of human body.
(3) the inventive method prepare delicacy of bean curd mouthfeel, aromatic flavor, comprehensive nutrition, be prone to absorption, do not only have good sunstroke prevention effect, there is again good health-care effect, and preparation method is scientific and reasonable, the yield rate of bean curd can improve 15 ~ 18%, and economic benefit is higher.
Detailed description of the invention
Embodiment 1
A kind of bean curd with sunstroke prevention effect, is made up of the material of following weight portion:
100 parts of Semen Glyciness, 3 parts of Radix Ilicis Asprellaes, 4 parts of Herba Pogostemoniss, 5 parts of Fructus Amomis, 3 parts of mentha leavves, 4 parts of Radix Glycyrrhizaes, 2 parts of Radix Stellariae Yunnanensis, 1 part of edible bamboo charcoal paste powder.
Further, the granular size of described edible bamboo charcoal paste powder is 1200 ~ 1500 mesh.
Further, the preparation method of described bean curd comprises the steps:
(1) Semen Glycines processes: first Semen Glycines is carried out the removal of impurity, is then placed in the clear water of its gross mass 3 ~ 4 times soaking, and heating keeps water temperature to be 32 ~ 34 DEG C, soaks 6 ~ 7h, until Semen sojae atricolor surface-brightening, does not has elephant skin, till Cortex beans easily departs from Semen Sojae Preparatum；
(2) prepared by bean milk: mixed by the clear water of Semen Glycines good for immersion treatment with its quality 1.4 times, it is subsequently adding the enzyme preparation of clear water gross mass 0.2%, jointly puddle and uniformly stand 20min, period heating keeps water temperature to be 38 DEG C, finally it is carried out defibrination process, after control defibrination, granular size is 8 ~ 10 microns, then with centrifuge, serosity is centrifuged first-time filtrate and a filtering residue standby, by filtering residue, clear water with its quality 1.5 times is put in hermetic container after mixing again, keeping the pressure in hermetic container is 8 ~ 10MPa, extract 10min, it is 39 DEG C that period controls water temperature, then with centrifuge, it is centrifuged obtaining secondary filtrate, finally first-time filtrate is mixed jointly with secondary filtrate and i.e. obtain bean milk；
(3) prepared by Chinese medicine annex solution:
A. Radix Ilicis Asprellae and Radix Glycyrrhizae are put in the marmite filling Semen setariae jointly, add hot terrine, start constantly to stir-fry when there being dense rice fragrance to shed, after 20 ~ 25min when Radix Glycyrrhizae surface presents buff, Radix Ilicis Asprellae and Radix Glycyrrhizae are taken out rice fry medicine standby；
B. Herba Pogostemonis and Fructus Amomi common co-grinding after drying are crossed 100 mesh, then put it into inwall and be heated in the marmite of 90 ~ 95 DEG C carrying out dry stir-fry, stop parch when pulverulent mixture surface presents faint yellow, stir-fry medicine must be done after taking-up standby；
C. mentha leave and Radix Stellariae Yunnanensis were pulverized 60 mesh the most jointly, the dry stir-fry medicine fried in medicine, operation b with the rice in operation a again is puddled uniformly jointly, then the clear water with its gross mass 4.5 times mixes, ambient pressure is down to 40KPa, heating keeps water temperature to be 70 ~ 73 DEG C, the ultrasound wave being simultaneously aided with 43KHz extracts, and filters after 20 ~ 25min, and gained filtrate is Chinese medicine annex solution；
(4) mixing slurry preparation: be slowly added in the bean milk that step (2) prepares by the Chinese medicine annex solution that step (3) prepares, and be stirred with the low speed of 100 ~ 120rpm, puddles after 5 ~ 8min and the most i.e. obtains mixing slurry；
(5) process is boiled in the boiling of mixing slurry: putting in marmite by the mixing prepared slurry, intense fire is heated to 97 ~ 100 DEG C, boiling take out after boiling 2 ~ 3min boiling to boil mixing slurry standby；
(6) prepared by some serosity: jointly mixed by the clear water of edible bamboo charcoal paste powder with its quality 3 times, and stirs 30min with the rotating speed of 650 ~ 700rpm, and invocation point serosity is standby；
(7) slurry shape: when boiling boil mixing slurry be cooled to 70 ~ 75 DEG C time, prepared some serosity is poured slowly into boiling and boils in mixing slurry, the rotating speed that period is kept stirring for is 60 ~ 70rpm, after a serosity is poured into completely, the rotating speed promoting stirring is 80 ~ 90rpm, stand after stirring 3 ~ 5min and treat that it shapes, squeeze drainage by conventional method again after shaping and get product bean curd.
Further, containing cellulase, hemicellulase and pectase in the enzyme preparation described in step (2).
Further, the centrifugal speed of the centrifuge described in step (2) is 5200 ~ 5500rpm.
Comparative example 1
Compared with Example 1, the gluconic acid lactone of the quality such as employing replaces edible bamboo charcoal paste powder as coagulator to this comparative example 1, and in addition, remaining method step is identical.
Matched group
Existing bean curd manufacture method.
The bean curd preparing above-mentioned three kinds of methods carries out sensory evaluation and composition detection, and result see table 1 respectively, table 2.
Table 1
| Embodiment 1 | Comparative example 1 | Matched group | |
| Outward appearance | 4.7 | 4.2 | 3.5 |
| Local flavor | 4.8 | 4.3 | 3.8 |
| Organizational structure | 4.6 | 4.1 | 3.5 |
| Total score | 14.1 | 12.6 | 10.8 |
Table 2
| Embodiment 1 | Comparative example 1 | Matched group | |
| Protein content (g/100g) | 13.7 | 10.4 | 8.3 |
| Vitamin C content (mg/100g) | 0.82 | 0.42 | 0 |
| Content of vitamin E (mg/100g) | 2.74 | 2.43 | 1.53 |
| Carotene carotene content (μ g/100g) | 0.91 | 0.46 | 0.23 |
For verifying this bean curd sunstroke prevention performance, choose the mice 90 that body weight is 30 ± 2g, after adaptability is fed 3 days, it is divided into three groups at random, carries out filling with above-mentioned three kinds of bean curd respectively and feed, three times a day, fill the amount fed is 2.5g/kg every time, and then continuous feeding three weeks puts it under the hot conditions of 40 DEG C, statistics often group white mice Average Survival duration, table 3 below is corresponding correction data:
Table 3
| Embodiment 1 | Comparative example 1 | Matched group | |
| White mice survival duration (h) | 8.5 | 7.7 | 6.8 |
As can be seen from Table 3, bean curd of the present invention, compared with common beancurd, can be obviously enhanced the anti-summer-heat ability of white mice, and the bean curd prepared with common coagulator, because of the loss of nutrient substance composition, cause sunstroke prevention effect to have a certain degree of decline.
Claims (5)
1. a bean curd with sunstroke prevention effect, it is characterised in that be made up of the material of following weight portion:
100 parts of Semen Glyciness, 3 parts of Radix Ilicis Asprellaes, 4 parts of Herba Pogostemoniss, 5 parts of Fructus Amomis, 3 parts of mentha leavves, 4 parts of Radix Glycyrrhizaes, 2 parts of Radix Stellariae Yunnanensis, 1 part of edible bamboo charcoal paste powder.
A kind of bean curd with sunstroke prevention effect the most according to claim 1, it is characterised in that the granular size of described edible bamboo charcoal paste powder is 1200 ~ 1500 mesh.
A kind of bean curd with sunstroke prevention effect the most according to claim 1, it is characterised in that the preparation method of described bean curd comprises the steps:
(1) Semen Glycines processes: first Semen Glycines is carried out the removal of impurity, is then placed in the clear water of its gross mass 3 ~ 4 times soaking, and heating keeps water temperature to be 32 ~ 34 DEG C, soaks 6 ~ 7h, until Semen sojae atricolor surface-brightening, does not has elephant skin, till Cortex beans easily departs from Semen Sojae Preparatum；
(2) prepared by bean milk: mixed by the clear water of Semen Glycines good for immersion treatment with its quality 1.4 times, it is subsequently adding the enzyme preparation of clear water gross mass 0.2%, jointly puddle and uniformly stand 20min, period heating keeps water temperature to be 38 DEG C, finally it is carried out defibrination process, after control defibrination, granular size is 8 ~ 10 microns, then with centrifuge, serosity is centrifuged first-time filtrate and a filtering residue standby, by filtering residue, clear water with its quality 1.5 times is put in hermetic container after mixing again, keeping the pressure in hermetic container is 8 ~ 10MPa, extract 10min, it is 39 DEG C that period controls water temperature, then with centrifuge, it is centrifuged obtaining secondary filtrate, finally first-time filtrate is mixed jointly with secondary filtrate and i.e. obtain bean milk；
(3) prepared by Chinese medicine annex solution:
A. Radix Ilicis Asprellae and Radix Glycyrrhizae are put in the marmite filling Semen setariae jointly, add hot terrine, start constantly to stir-fry when there being dense rice fragrance to shed, after 20 ~ 25min when Radix Glycyrrhizae surface presents buff, Radix Ilicis Asprellae and Radix Glycyrrhizae are taken out rice fry medicine standby；
B. Herba Pogostemonis and Fructus Amomi common co-grinding after drying are crossed 100 mesh, then put it into inwall and be heated in the marmite of 90 ~ 95 DEG C carrying out dry stir-fry, stop parch when pulverulent mixture surface presents faint yellow, stir-fry medicine must be done after taking-up standby；
C. mentha leave and Radix Stellariae Yunnanensis were pulverized 60 mesh the most jointly, the dry stir-fry medicine fried in medicine, operation b with the rice in operation a again is puddled uniformly jointly, then the clear water with its gross mass 4.5 times mixes, ambient pressure is down to 40KPa, heating keeps water temperature to be 70 ~ 73 DEG C, the ultrasound wave being simultaneously aided with 43KHz extracts, and filters after 20 ~ 25min, and gained filtrate is Chinese medicine annex solution；
(4) mixing slurry preparation: be slowly added in the bean milk that step (2) prepares by the Chinese medicine annex solution that step (3) prepares, and be stirred with the low speed of 100 ~ 120rpm, puddles after 5 ~ 8min and the most i.e. obtains mixing slurry；
(5) process is boiled in the boiling of mixing slurry: putting in marmite by the mixing prepared slurry, intense fire is heated to 97 ~ 100 DEG C, boiling take out after boiling 2 ~ 3min boiling to boil mixing slurry standby；
(6) prepared by some serosity: jointly mixed by the clear water of edible bamboo charcoal paste powder with its quality 3 times, and stirs 30min with the rotating speed of 650 ~ 700rpm, and invocation point serosity is standby；
(7) slurry shape: when boiling boil mixing slurry be cooled to 70 ~ 75 DEG C time, prepared some serosity is poured slowly into boiling and boils in mixing slurry, the rotating speed that period is kept stirring for is 60 ~ 70rpm, after a serosity is poured into completely, the rotating speed promoting stirring is 80 ~ 90rpm, stand after stirring 3 ~ 5min and treat that it shapes, squeeze drainage by conventional method again after shaping and get product bean curd.
A kind of bean curd with sunstroke prevention effect the most according to claim 3, it is characterised in that containing cellulase, hemicellulase and pectase in the enzyme preparation described in step (2).
A kind of bean curd with sunstroke prevention effect the most according to claim 3, it is characterised in that the centrifugal speed of the centrifuge described in step (2) is 5200 ~ 5500rpm.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107041425A (en) * | 2017-04-10 | 2017-08-15 | 张宏梅 | A kind of long taste beancurd formula and preparation method thereof |
| CN108142572A (en) * | 2016-12-06 | 2018-06-12 | 王引姣 | The production method of manual green Chinese bean curd |
| CN108142573A (en) * | 2016-12-06 | 2018-06-12 | 王引姣 | Manual green bean curd brain and production method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731521A (en) * | 2008-11-25 | 2010-06-16 | 北京清大华研保健食品技术有限公司 | Composite nutrient bean curd and production method thereof |
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2016
- 2016-05-11 CN CN201610308744.9A patent/CN105961630A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731521A (en) * | 2008-11-25 | 2010-06-16 | 北京清大华研保健食品技术有限公司 | Composite nutrient bean curd and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142572A (en) * | 2016-12-06 | 2018-06-12 | 王引姣 | The production method of manual green Chinese bean curd |
| CN108142573A (en) * | 2016-12-06 | 2018-06-12 | 王引姣 | Manual green bean curd brain and production method |
| CN107041425A (en) * | 2017-04-10 | 2017-08-15 | 张宏梅 | A kind of long taste beancurd formula and preparation method thereof |
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Application publication date: 20160928 |