Coarse cereal pudding bean curd and preparing method of coarse cereal pudding bean curd

Abstract

The invention provides coarse cereal pudding bean curd and a preparing method of the coarse cereal pudding bean curd. The coarse cereal pudding bean curd is characterized by being prepared from the following ingredients in parts by weight: 400 to 410 parts of soybeans, 20 to 22 parts of wheat germs, 15 to 20 parts of sweet corn, 18 to 22 parts of pea, 3 to 4 parts of bulbus fritillariae cirrhosae, 1 to 2 parts of loquat leaves, 4 to 5 parts of radix ophiopogonis, 2 to 3 parts of scaphium scaphigerum, 40 to 50 parts of kieselguhr, 10 to 11 parts of rosemary, 0.2 to 0.3 parts of calcium chloride, 0.8 to 0.9 part of gluconic acid-delta-lactone and 16 to 17 parts of lactobacilli. The coarse cereal pudding bean curd is tender and is very elastic, and cannot be scattered after being cut; the soybeans are subjected to milk grinding and milk boiling and are then filtered by the kieselguhr; the beany flavor can be reduced; the beany flavor can be further reduced through the added rosemary; meanwhile, the rosemary has the fresh keeping effect and can prolong the shelf life of the bean curd; in addition, the corn pudding bean curd is fermented by adopting the lactobacilli; the lactobacilli can decompose high-molecular compounds such as protein and fat to generate some flavor substances; some fermentation metabolites generated through fermentation also improve the nutrition value of the corn pudding bean curd. In addition, the coarse cereal pudding bean curd has the effect of moistening the lung.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a miscellaneous grain pudding tofu 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 i...

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.