Bamboo leaf bean curd and processing method thereof
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A technology of bamboo leaves and tofu, applied in cheese substitutes, dairy products, applications, etc., can solve problems such as adverse effects on the health of consumers, influence on edible flavor, etc. Effect
Inactive Publication Date: 2011-01-19
深圳超跃食品有限公司
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Problems solved by technology
The coagulant used in the traditional method is brine salt, gypsum, etc., which not only affects its edible flavor, but also has an adverse effect on the health of the eater.
Method used
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Embodiment 1
[0025] The processing of bamboo leaf bean curd comprises following processing steps:
[0026] (1) Preparation of bamboo leaf juice: select 5kg of fresh bamboo leaves, wash them, add 2kg of water, beat, keep warm for enzymolysis, pectinase 0.2g, enzymolysis temperature is 45°C, and enzymolysis time is 4 hours. Filter to obtain the bamboo leaf juice and set aside.
[0027] (2) Soymilk preparation:
[0028] Choose beans. Select 10kg of soybeans that are not rotten and have high protein content as raw material, and use a sieve to remove dust and impurities.
[0029] Refining. Soak the clean soybeans in warm water at 25°C for 8-9 hours until the hand does not feel hard when pinched, and grind them into fine soybean milk with a beater according to the mass ratio of adding 30kg of water to each soybean.
[0030] Foam-killing filter. Add a little vegetable oil to the soybean milk, after 5 minutes to 6 minutes, you can kill all the pulp foam, filter, add 30kg of water to ...
Embodiment 2
[0035] Technological process is with embodiment 1.
[0036] Step (1): 10kg of fresh bamboo leaves, 8kg of water are added, and the usage ratio of pectinase is 1g. The enzymolysis temperature is 60° C., and the enzymolysis time is 1 h.
[0037] Obtain 60kg of bean curd, product color and luster is green, has the fragrance of obvious bamboo, and texture is firm.
Embodiment 3
[0039] Technological process is with embodiment 1.
[0040] Step (1): 8 kg of fresh bamboo leaves, 4.8 kg of water, and 0.5 g of pectinase. The enzymolysis temperature is 50°C, and the enzymolysis time is 2.5h.
[0041] Obtain 58kg of bean curd, product color and luster is green, has the fragrance of bamboo, and texture is good.
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Abstract
The invention discloses bamboo leaf bean curd and a processing method thereof, and relates to a bean curd product and the processing method thereof, in particular to a bamboo leaf-containing bean curd product and the processing method thereof. In the bamboo leaf bean curd, bamboo leaf juice (or bamboo leaf powder) serves as a bean curd coagulator. The processing process of the bamboo leaf juice (or the bamboo leaf powder) comprises the following steps of: selecting and using fresh bamboo leaves; washing; adding water; grinding into thick liquid; keeping a temperature for enzymolysis; squeezing and taking the juice; preparing the bamboo leaf juice by filtering and concentrating; and preparing the bamboo leaf powder by spray drying. The invention provides a novel bean curd food with bamboo nutrient components, has a simple and convenient process, and does not use conventional chemical raw materials such as halogen, plaster and the like as a coagulator; and the product has the characteristics of virescent to green color and luster, fresh and clean mouthfeel, rich nutrient, safety and health.
Description
technical field [0001] The invention relates to a bean curd product and a processing method thereof, in particular to a bean curd product added with bamboo leaves and a processing method thereof. Background technique [0002] Bamboo leaves contain many active substances that play an important role in the human body. It is a traditional heat-clearing and detoxifying medicine with a long history of edible and medicinal use. There are many records in many ancient medical works such as "Materia Medica Qiuzhen" and "Materia Medica Fengyuan". In recent years, scientists have used modern technology to conduct in-depth analysis and identification of bamboo leaf extracts, and found that they mainly include flavonoids, phenolic acids, alkaloids, biologically active polysaccharides, amino acid peptides, anthraquinones, and terpene lactones. Among them, flavonoids, phenolic acids, anthraquinones, terpenoid lactones and alkaloids all have strong biological activities. At the same time, ...
Claims
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