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Red bayberry bean curd and making method thereof

A technology of tofu and red bayberry, applied in the field of red bayberry tofu and its preparation, can solve the problems of making tofu with red bayberry and the appearance of products, and achieve the effects of preventing and improving cardiovascular and cerebrovascular diseases, delaying aging, and regulating immunity

Inactive Publication Date: 2012-06-27
陆建益
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After searching, there is no bibliographical report and product coming out of red bayberry making tofu so far.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Get 100Kg of soybean milk, 3Kg of red bayberry juice, take the following steps to make:

[0016] a. Preparation of bayberry juice: select unripe bayberry fruit (usually picked in May to June) with unripe endocarp, wash with water, drain, and steam at 100°C for 3 to 5 minutes for greening Afterwards, put into the pulp-residue separator and squeeze the juice and cross 180 mesh sieves to obtain the bayberry pulp with a pH value of 2.5. When the pH value of the prepared bayberry pulp is lower than or higher than 2.5, add sodium citrate and / or trisodium bicarbonate to adjust the pH value to 2.5, and then sterilize at 130°C for 10 seconds to obtain bayberry juice, pour it into a bucket, and circulate it at a low temperature below 10°C;

[0017] b. Soybean milk preparation: choose high-quality soybeans, make the soybean milk with a concentration of 7 to 9 Baume and pass a 180 to 200 mesh sieve according to conventional methods, weigh 100Kg of soybean milk and boil;

[0018]...

Embodiment 2

[0020] Get 100Kg of soybean milk, 5Kg of red bayberry juice, take the following steps to make:

[0021] Production process except that the pH value of red bayberry pulp is adjusted to 3.5, according to the same steps described in embodiment 1, bean curd is made, and the red bayberry juice that slowly adds in the 100Kg soybean milk that boils is 5Kg.

Embodiment 3

[0023] Get soybean milk 100Kg, red bayberry juice 6.5Kg, take the following steps to make:

[0024] Production process except that the pH value of red bayberry pulp is adjusted to 4, according to the same manner described in embodiment 1, bean curd is prepared, and in the boiling 100Kg soybean milk, what slowly adds red bayberry juice is 6.5Kg.

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PUM

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Abstract

The invention discloses red bayberry bean curd and a making method thereof. The method is to make boiled soybean milk with red bayberry juice as coagulant by means of gelling, and the red bayberry juice accounts for 2%-8% of total weight of the soybean milk. Rich nutrients in soybeans are integrated with health medicinal constituents of red bayberries, and the made bean curd is light rose, authentically flavored, and fragrant and can be eaten to eliminate harm of bittern, gypsum, glucolactone or the like to human bodies, while different nutrients are reasonably combined and enhanced. Eating the red bayberry bean curd for long can benefit lipid lowering, beauty, bowels relaxing, weight reducing, summer heat clearing, detoxication, virus resisting, tumor resisting and prevention and improvement of cardiovascular and cerebrovascular diseases, thereby achieving senility deterring, disease dispelling and fitness.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a red bayberry tofu and a preparation method thereof. Background technique [0002] Tofu is a traditional food in my country. Because of its high content of vegetable protein, lecithin and other nutrients, it is easy to be absorbed by the human body, delicious in taste and low in price. It has always been loved by people. But all need to add traditional coagulants such as bittern, gypsum or gluconolactone in conventional bean curd production process. According to data records, bittern, gypsum and gluconolactone contain a large amount of chemical components and minerals, which will bring chemical compounds into tofu, which not only destroys the original flavor of tofu, but also causes harm to human health if eaten in excess. harm, and the existing tofu raw materials are all beans, with single nutrition, which is obviously insufficient in improving the nutritional status ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 陆建益
Owner 陆建益
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