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Nutritional sea buckthorn and lactone bean curd and manufacturing method thereof

A technology of seabuckthorn lactone and its production method, which is applied in the field of nutritional tofu and its preparation, can solve the problems of not being easy to maintain, and the tofu is easily broken, and achieve the effects of moisturizing the skin, enriching varieties, and reducing blood lipids

Inactive Publication Date: 2012-06-13
NAVY MEDICINE RES INST OF PLA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the technology provided by this patent, tofu is easily broken and not easy to maintain

Method used

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  • Nutritional sea buckthorn and lactone bean curd and manufacturing method thereof
  • Nutritional sea buckthorn and lactone bean curd and manufacturing method thereof
  • Nutritional sea buckthorn and lactone bean curd and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Recipe: (weight)

[0029]

[0030] Soak the soybeans in water at a temperature of 20°C for 12 hours, take them out, the water absorption of the soaked soybeans is 4 times that of the unsoaked soybeans, and the water absorption is 300 parts;

[0031] Add the remaining amount of water and extracted seabuckthorn seed meal, mix and refine, and filter with 60-mesh gauze, put the filtered homogenate into the pot, and stir while cooking to prevent sticking to the bottom of the pot;

[0032] When the temperature rises to 60°C, add soybean oil which is one thousandth of the weight of soybeans for defoaming. After boiling for 7 minutes, turn off the heat. When the temperature drops to about 30°C, add coagulant glucono-δ-lactone; heat up to 90°C , kept for 30 minutes for coagulation, and after taking out the coagulated tofu, put it into 10°C cold water to cool down, cool and form, and obtain seabuckthorn tofu.

[0033] This product can reduce blood lipids, growth and developme...

Embodiment 2

[0040] Recipe: (weight)

[0041]

[0042] Soak soybeans in water at a temperature of 15°C for 10 hours, take them out, the water absorption of soaked soybeans is twice that of unsoaked soybeans, and the water absorption is 200 parts;

[0043] Add the remaining amount of water and extracted seabuckthorn seed meal, mix and refine, and filter with 80-mesh gauze, put the filtered homogenate into the pot, stir while cooking, to prevent sticking to the bottom of the pot; when the temperature rises to 55°C, add 3 / 1000 soybean oil defoaming, boiling for 3 minutes, turn off the heat, when the temperature drops to about 25°C, add the coagulant glucono-δ-lactone; raise the temperature to 80°C, keep for 25 minutes to solidify, the solidified tofu After taking it out, put it in cold water at 15°C to cool down, and cool it to form it to obtain seabuckthorn tofu.

[0044] This product can reduce blood lipids, growth and development, body membrane function, brain nerve function and retina...

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Abstract

The invention provides nutritional sea buckthorn and lactone bean curd and a manufacturing method thereof. The bean curd comprises the following components in parts by weight: 100 parts of defatted sea buckthorn seed meal, 70-100 parts of soybean, 1-5 parts of glucono-delta-lactone and 300-400 parts of water. The bean curd has the following beneficial effects: as soybean and sea buckthorn seed meal are taken as the raw materials, not only is the variety of the bean curd product enriched, but also the agricultural product raw materials are taken full advantage of to balance the diet and supplement nutrition; the sea buckthorn bean curd prepared by the method is purple, has delicate texture and elasticity, is not easy to fragment, has pure bean flavor and peculiar flavor of sea buckthorn, not only retains the rich proteins in the bean curd, but also additionally has the health care functional components in sea buckthorn seed meal such as sea buckthorn proteins, procyanidins, flavones and the like, is not easy to break and is easy to preserve and transport; and the manufacturing process is simpler and more convenient, has low pollution and is beneficial to mechanical and automatic production.

Description

technical field [0001] The invention relates to nutritious tofu and a preparation method thereof. Background technique [0002] Tofu is a traditional food in our country. It has a long history of production. Tofu is rich in plant protein and a small amount of carbohydrates and fats. It is very popular among consumers. In Japan, the tofu industry has developed very rapidly. The varieties are complete, the flavors are diverse, and the nutritional value is high. At present, the types of tofu in my country are monotonous and the raw materials are single, which is difficult to meet the needs of consumers. [0003] In order to overcome the above-mentioned shortcomings, many patents have disclosed their own technologies, such as: Chinese Patent Application No.: 02123794.8, which provides a recipe and process for making fragrant tea tofu. The raw materials in this process consist of: block tofu, tea leaves, vegetable oil , soy sauce, refined salt, monosodium glutamate, pepper, ani...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 王学辉薛风照费裴
Owner NAVY MEDICINE RES INST OF PLA
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