Walnut lotus seed tofu and preparation method thereof

Abstract

The invention relates to a walnut lotus seed tofu and a preparation method thereof, which is characterized by comprising the following raw materials in parts by weight: 400 to 410 parts of soybean, 20 to 22 parts of walnut kernel, 10 to 12 parts of lotus seed, 8 to 10 parts of hawthorn powder, 3 to 4 parts of Sharpleaf Galangal Fruit, 1 to 2 parts of rhodiola rosea, 3 to 4 parts of rhizoma polygonati, 4 to 5 parts of wolfberry, 40 to 50 parts of diatomite, 10 to 11 parts of rosemary, 0.2 to 0.3 parts of calcium chloride, 0.8 to 0.9 parts of glucono delta lactone and 16 to 17 parts of lactobacillus. The walnut lotus seed tofu provided by the invention is fine and tender, high in resilience, and is not scattered when being cut; after the soybean is grinded and boiled, the grinded and boiled soybean is filtered by the diatomite, the beany flavor can be reduced, and the added rosemary can further reduce the beany flavor, meanwhile, the rosemary has the effect of preservation, so that the shelf life of the tofu is extended; the walnut lotus seed tofu adopts the lactobacillus to ferment, the lactobacillus can decompose high molecular compounds such as protein and fat, and then flavor substances can be produced; the nutritive value of the walnut lotus seed tofu is improved by fermentation metabolites produced by the fermentation of the lactobacillus; in addition, the walnut lotus seed tofu can nourish the brain.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to walnut and lotus seed bean curd and a preparation method thereof. Background technique [0002] Soybean has high nutritional value, and the contained soybean protein is the main source of ideal plant protein for human beings, and it is a very valuable and sustainable plant resource. Therefore, the development of soybean products has received more and more attention. Tofu and its derivatives are the main soybean products. Among various traditional soybean products, tofu is very popular among consumers because of its rich nutrition, delicate taste and low price. Yet traditional bean curd is to be raw material with single soybean, and color and luster is single, and taste is monotonous. Pudding tofu is fermented from soymilk, lactic acid bacteria as starter, and traditional tofu coagulant. Contents of the invention [0003] The object of the present inve...

AI Technical Summary

Problems solved by technology

However, traditional tofu uses a single soybean as raw material, which has a single color and a monotonous taste.