Lactone bean curd made by adopting ginger juice and red date

Abstract

A lactone bean curd made by adopting a ginger juice and red date comprises the following main materials: soybeans, dry red date and ginger, and also comprises the following auxiliary materials: a citric acid solution, pectase, glyceryl monostearate, glucono-delta-lactone. A production method of the lactone bean curd comprises the following steps: cutting ginger to form ginger slices, mixing the ginger slices with the citric acid solution, beating, and filtering to obtain the ginger juice; removing pits from the red date, immersing the pit removed red date in warm water, putting the red date and the obtained immersion liquid in a boiler, carrying out pre-boiling beating, adding pectase, carrying out enzymatic hydrolysis in a 40-50DEG C storage room, and filtering to obtain a red date juice; uniformly mixing the red date juice with the ginger juice, and adding water to prepare a ginger and red date juice; and immersing the soybeans in warm water, mixing the immersed soybeans with the ginger and red date juice, beating to prepare a bean paste, filtering to obtain soybean milk, heating the soybean milk, adding glyceryl monostearate when the temperature is 70DEG C, heating to boiling, filtering, cooling to 30DEG C, adding glucono-delta-lactone, packaging to a food box, heating to 80-90DEG C, carrying out heat insulation for 15-20min, and cooling to room temperature in order to obtain the lactone bean curd made by adopting the ginger juice and red date.

Description

technical field [0001] The invention relates to a lactone tofu made from ginger juice and red dates, belonging to the technical field of food. Background technique [0002] Ginger has been a valuable resource for food and medicine since ancient times. Ginger contains gingerol, gingerol, gingerol aldehyde, eucalyptus olein and fennel mushroom and other volatile oil components, which have various physiological activities such as anti-aging, and have anti-aging and other physiological activities. table, increase appetite and the role of stomach and other effects. Jujube is rich in VA, VB, VC, P, Ca, Fe and other minerals, not only has high edible value, but also has high medical value; tofu is a soybean product, which has low calorie, saturated fatty acid and cholesterol content The advantages of few, high quality and low price, and light flavor are loved by people, but because the existing tofu material is single and the nutritional value is not comprehensive, it cannot meet ...

AI Technical Summary

Problems solved by technology

Jujube is rich in VA, VB, VC, P, Ca, Fe and other minerals, not only has high edible value, but also has high medical value; tofu is a soybean product, which has low calorie, saturated fatty acid and cholesterol content The advantages of few, high quality and low price, and light flavor are loved by people, but because the existing tofu material is single and the nutritional value is not comprehensive, it cannot meet the needs of modern people's diet