Low-sugar lipid-reducing health-care beancurd and preparation method thereof

Abstract

The invention discloses low-sugar lipid-reducing health-care beancurd and a preparation method thereof. The beancurd is prepared from soybeans, kidney beans, black soybean, corn, buckwheat, apple, loquat, folium artemisiae argyi, lophatherum gracile, adenophora stricta, cassia seed, hawthorn and other raw materials. The beancurd has the beneficial effects that the original smooth and tender flavor of beancurd can be maintained, the nutrition value of the beancurd is increased, and functions of reducing sugar, lipid and blood pressure, dredging collaterals, reducing weight, nourishing skin, removing toxicity and improving body immunity are given to the beancurd. The beancurd is functional beancurd integrated with nutrition, health-care and dietary therapy, and is particularly suitable for patients with diabetes mellitus, hypertension and hyperlipidemia.

Description

field of invention [0001] The invention relates to the field of food processing, more specifically to a tofu and a preparation method thereof. Background technique [0002] Soybean is an extremely rich and cheap food with protein content. But its situation was once embarrassing. Cooked soybeans are difficult to arouse people's appetite and will cause flatulence. People needed a better way to eat soybeans, and later, tofu was invented by making soy milk with brine. The birth of tofu completely changed the fate of soybeans. Tofu makes it easier for the human body to absorb and utilize soybean protein; the soft and flexible personality of tofu leaves a lot of room for creativity for Chinese who are good at cooking, so tofu has been made into a wide variety of dishes to suit different regions people's tastes and preferences. All of these sublimate ordinary soybeans. Today, it has a history of more than 2,100 years, and is deeply loved by the people of our country, neighbori...