Skin-beautifying pudding bean curd and preparation method thereof

Abstract

The invention relates to skin-beautifying pudding bean curd and a preparation method thereof. The skin-beautifying pudding bean curd is characterized in that the skin-beautifying pudding bean curd is prepared by using the following raw materials in parts by weight: 400 to 410 parts of soybean, 4 to 5 parts of tremella, 15 to 20 parts of spinach, 3 to 4 parts of lemon slice, 2 to 3 parts of rose flower, 1 to 2 parts of prepared rehmannia root, 3 to 4 parts of Indian bread, 1 to 2 parts fragrant solomonseal rhizome, 40 to 50 parts of kieselguhr, 10 to 11 parts of rosemary, 0.2 to 0.3 part of calcium chloride, 0.8 to 0.9 part of glucono-delta-lactone and 16 to 17 parts of lactobacillus. The skin-beautifying pudding bean curd is tender and elastic and is not dispersed during cutting, soybean smells can be relieved by filtering with kieselguhr after soybeans are ground into milk and the milk is boiled, the added rosemary can further correct the soybean smells, the rosemary simultaneously has a freshness preserving effect and can prolong the preservation period of the bean curd, the lactobacillus adopted by the invention can decompose high-molecular compounds such as protein and fat to produce some flavor substances, some fermentation metabolites produced through fermentation can also improve the nutrient value of the bean curd and the bean curd can beautify the skin.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a beauty-beautifying 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 in...

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.