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Nutritional and healthy spirulina tofu

A technology of spirulina and tofu, applied in the fields of application, food preparation, food science, etc., can solve the problems of not satisfying the pursuit of nutritional balance and health care, and achieve the improvement of malnutrition, inhibition of cancer cells, and simple and convenient production methods. Effect

Inactive Publication Date: 2011-01-26
胡成爱
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the selected raw materials are all beans, and the nutritional ingredients contained in the product have certain limitations, which cannot meet the current people's pursuit of food nutrition balance and health care.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: 30 parts of soybeans; 40 parts of black beans, 10 parts of mung beans, 50 parts of peanuts, 10 parts of almonds, 20 parts of walnut kernels, 5 parts of concentrated coconut milk, 33 parts of fresh milk, 0.4 parts of spirulina powder, edible gel 12 servings.

[0020] A nutritional and health-care spirulina tofu, the preparation method of which is as follows:

[0021] (1) Soaking: Soak soybeans, black beans, mung beans, and peanuts in water at a temperature of 16°C for 24 hours. In 85°C hot water with sodium hydroxide, remove the kernel coat, soak for another 12 hours, put into boiling water and boil for 15 minutes to remove bitterness;

[0022] (2) Grinding: Evenly mix processed soybeans, black beans, mung beans, peanuts, almonds, and walnut kernels, add water to grind 8 times the weight of raw materials, and the paste thickness is 70 mesh, which is convenient for protein extraction;

[0023] (3 Heating: use steam to heat, add defoamer, raise the temperature...

Embodiment 2

[0028] Example 2: 60 parts of soybeans; 20 parts of black beans, 20 parts of mung beans, 20 parts of peanuts, 30 parts of almonds, 10 parts of walnut kernels, 10 parts of concentrated coconut milk, 22 parts of fresh milk, 1 part of spirulina powder, edible gel 0.55 servings.

Embodiment 3

[0029] Example 3: 45 parts of soybeans; 30 parts of black beans, 15 parts of mung beans, 35 parts of peanuts, 20 parts of almonds, 15 parts of walnut kernels, 7.5 parts of concentrated coconut milk, 27.5 parts of fresh milk, 0.7 parts of spirulina powder, edible gel 5.725 copies.

[0030] A nutritional and health-care spirulina tofu, the preparation method of which is as follows:

[0031] (1) Soaking: Soak soybeans, black beans, mung beans, and peanuts in water at a temperature of 25°C for 8 hours. In 80°C hot water with sodium hydroxide, take off the kernel coat, soak for another 12 hours, put into boiling water and boil for 18 minutes to remove bitterness;

[0032] (2) Grinding: Evenly mix processed soybeans, black beans, mung beans, peanuts, almonds, and walnut kernels, add water to grind them according to 8-9 times the weight of raw materials, and the thickness of the paste is 75 mesh, which is convenient for protein extraction;

[0033] (3 Heating: use steam to heat, ad...

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Abstract

Nutritional and healthy spirulina tofu comprises the following raw materials by weight: 30-60 parts of soybeans, 20-40 parts of black beans, 10-20 parts of mung beans, 20-50 parts of peanuts, 10-30 parts of almonds, 10-20 parts of walnut kernels, 5-10 parts of coconut juice concentrate, 22-33 parts of fresh milk, 0.4-1 part of spirulina powder and 0.55-12 parts of edible gels. The product has fresh and tender taste, is sweet and delicious, has rich and balanced nutritions and can improve human immunity and fitness, improve malnutrition and pickiness of children, prevent and treat hypertension, prevent cancers and suppress cancer cells, prevent and treat anemia, beautify people and lose weight, eliminate patches, protect livers and resist radiation. The production method of the spirulina tofu is simple and convenient and easy to popularize. The yield of tofu is 4-4.5 times that of the raw materials.

Description

technical field [0001] The invention belongs to the category of food, and is precisely a kind of spirulina tofu for nutrition and health care. technical background [0002] Eating tofu in my country has a long history. Because of its high nutritional value and wide range of eating methods, it is deeply loved by the public. With the improvement of people's living standards, the requirements for diet are getting higher and higher. Traditional tofu Variety can not satisfy people's generally edible demand, and various improved bean curd varieties are also born as needed. Such as Chinese patent application number CN011282428 discloses a kind of edible green bean curd making method, raw material is made up of soybean, mung bean and black soybean, black soybean is peeled and soaked for 5-6 hours, after green soybean and soybean are soaked for 8-10 hours , After refining, boiling, and pressure molding, green tofu is produced. The green tofu product of this invention has a light gre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/36A23L1/337A23L1/29A23L11/00A23L17/60A23L25/00A23L33/00
Inventor 胡成爱
Owner 胡成爱
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