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Fermented bean curd with spinach juice and preparation method of fermented bean curd with spinach juice

A technology of fermented bean curd and spinach juice, applied in the field of fermented bean curd preparation, can solve the problems of insufficient nutritional value, single fermented bean curd product, etc., and achieve the effects of enriching nutrition, activating fine flora, and increasing taste and taste

Inactive Publication Date: 2012-11-07
HUAINAN BAGONGSHAN XINGXING BEAN PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Fermented bean curd products on the market are relatively single, and the nutritional value is not enough, it is necessary to add various nutrients to fermented bean curd to meet the health needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Preparation method of spinach juice fermented bean curd:

[0019] (1) After the spinach is cleaned and crushed, it is squeezed by a screw juicer, filtered and sterilized to obtain freshly squeezed raw spinach juice for later use;

[0020] (2) Soybeans are washed and soaked in clean water, the water temperature is 5°C-30°C, and the soaking time is 24 hours to 50 hours. The soaking time is adjusted according to the water temperature. The higher the water temperature, the shorter the time; The weight ratio of two parts of water is added to a refiner for refining to obtain raw soybean milk;

[0021] (3) Heat the raw material soymilk to boil, add 20% by weight of freshly squeezed spinach juice, stir evenly, cool naturally to 75°C-85°C, add coagulant gypsum; the amount of gypsum added is 3.0 kg per 100 kg of juice to solidify Agent, coagulated and shaped, nourished the brain for 10-15 minutes, pulped, extracted the yellow pulp water, and then pressurized and formed;

[0022...

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PUM

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Abstract

The invention relates to a fermented bean curd with spinach juice, which is characterized by adding 20% by weight of fresh spinach juice into raw soybean milk, stirring uniformly and then preparing the fermented bean curd. According to the fermented bean curd with the spinach juice, fresh spinach is used to prepare the fermented bean curd with the spinach juice through a scientific formula and a modern device; the fermented bean curd with the spinach juice contains rich protein of soybeans and large amounts of vitamins, carbohydrates and various mineral substances and trace elements of the spinach, and has specific fragrance of the fermented bean curd and the vegetable and an excellent flora activation function; the taste of the fermented bean curd is improved; and the nutrition is abundant.

Description

technical field [0001] The invention relates to a preparation method of fermented bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is a traditional food that is loved by the masses because of its special taste. There are red square, cabbage fermented bean curd and stinky fermented bean curd commonly found in the market. Fermented bean curd is known as "Oriental cheese" because of its high nutritional value. Fermented bean curd is rich in protein, carbohydrates, unsaturated fatty acids, minerals (calcium, phosphorus, iron), 8 kinds of essential amino acids that cannot be synthesized by the human body, carotene and multivitamins, etc. Eating it regularly has a certain effect on the prevention and treatment of hypertension, arteriosclerosis, and rheumatism. [0003] Fermented bean curd is a soybean food after microbial fermentation. Through microbial fermentation, the deficiencies of soybean bitterness, flatulence factors, and ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 陈能兴
Owner HUAINAN BAGONGSHAN XINGXING BEAN PRODS