Composite nutrient dried rolled bean curd and preparation method thereof

A technology of bean curd and nutrition, applied in the field of bean curd added with vegetables and its preparation, can solve the problem of not having diabetes bean curd, achieve the effect of improving the condition, improving the metabolism of fat and lipids, especially cholesterol, and reducing the stagnation time

Inactive Publication Date: 2009-10-07
袁旭 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that there is no bean curd stick that can reduce blood fat, promote intestinal health and improve diabetes, and provide a compound nutritional bean curd stick and its preparation method

Method used

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Comparison scheme
Effect test

specific Embodiment approach 1

[0012] Specific embodiment one: The raw material of the compound nutrient bean curd stick of this embodiment is made up of the soybean of 100kg, the spinach of 10kg by weight ratio. Spinach, which is rich in dietary fiber, vitamin C, calcium, iron, potassium and other nutrients, is added to yuba, and the obtained compound nutrient yuba has the functions of lowering blood fat and cholesterol, promoting intestinal health, improving diabetes, and promoting nutrient absorption advantages, and enrich the nutrients in bean curd sticks. At the same time, on the basis of the original pure fragrance taste, the compound nutrient yuba has a light spinach fragrance, which enriches the taste of the yuba; the appearance of the yuba is light green, and the color of the yuba is enriched without adding pigment.

specific Embodiment approach 2

[0013] Specific embodiment two: the raw material of the compound nutrient bean curd stick of the present embodiment is made up of the soybean of 250kg, the rapeseed of 50kg by weight ratio. Add rapeseed rich in dietary fiber, vitamin C, calcium, phosphorus, potassium and other nutrients to bean curd sticks, and the obtained compound nutrient bean curd sticks can reduce blood fat and cholesterol, promote intestinal health, improve diabetes, and promote nutrient absorption advantages, and enrich the nutrients in bean curd sticks. At the same time, on the basis of the original pure fragrance taste, the compound nutrient yuba has a light rape fragrance, which enriches the taste of the yuba; the appearance of the yuba is light green, and the color of the yuba is enriched without adding pigment.

specific Embodiment approach 3

[0014] Specific embodiment three: the raw material of the compound nutritional bean curd stick of this embodiment is made up of the soybean of 200kg, the carrot of 60kg by weight ratio. Carrots rich in dietary fiber, vitamin C, carotene, B vitamins, iron, phosphorus, potassium and other nutrients are added to yuba, and the obtained compound nutrient yuba has the ability to reduce blood fat and cholesterol, promote intestinal Road health, improve diabetes, promote the advantages of nutrient absorption, and enrich the nutrients in bean curd sticks; among them, carotene is a molecular structure equivalent to 2 molecules of vitamin A, which is an essential substance for normal bone growth and development, and helps cell proliferation and grow. At the same time, on the basis of the original pure fragrance taste, the compound nutritional yuba has a light carrot fragrance, which enriches the taste of the yuba; the appearance of the yuba is light orange, and the color of the yuba is e...

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Abstract

The invention provides a composite nutrient dried rolled bean curd and preparation method thereof, which solve the problem that the prior dried rolled bean curd has no function of reducing blood fat, promoting intestinal tract health and improving diabetes function. The raw materials of the composite nutrient dried rolled bean curd comprise: 100 weight parts of soybeans and 10-100 weight parts of vegetables. The preparation method comprises the following steps: (1) removing impurities from the soybeans, peeling and soaking the soybeans; refining the soaked soybeans; (2) crushing, refining and filtering the clean and drained-off vegetables to obtain a vegetable juice and adjusting the pH value of the vegetable juice to 6.8-7.4; (3) cooking the soybean milk and the vegetable juice in a boiler; filtering the cooked mixture and guiding the filtered mixture into an evaporation boiler to be heated and extracting the oil skin out and shaping and drying the oil skin after the oil skin is formed on the mixture surface, finally the composite nutrient dried rolled bean curd is obtained. The composite nutrient dried rolled bean curd has function of reducing blood fat, promoting intestinal tract health and improving diabetes function.

Description

technical field [0001] The invention belongs to the field of food and its processing, and in particular relates to bean curd sticks added with vegetables and a preparation method thereof. Background technique [0002] Yuba, also known as bean curd skin, is a traditional food that Chinese people love very much. It has a strong bean flavor and a unique taste that other soy products do not have. From a nutritional point of view, bean curd sticks have a balanced energy ratio and higher nutrient density than ordinary soy products. Every 100 grams of bean curd sticks contain 14 grams of fat, 25.2 grams of protein, 48.5 grams of sugar, and other vitamins and mineral elements. The ratio of energy substances in yuba is very balanced, which is relatively close to the ratio of energy intake recommended in the "Dietary Guidelines for Chinese Residents". It is a high-quality soybean product that is rich in nutrition and can provide balanced energy for the human body. It is widely called ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23C20/02A23L1/29A23L1/212A23L11/45A23L19/00A23L33/00
Inventor 袁旭张早霞
Owner 袁旭
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