Chocolate-flavor fruit and vegetable composite bean curd roll and preparation method thereof

Abstract

The present invention discloses a chocolate-flavor fruit and vegetable composite bean curd roll which is prepared from the following raw materials by weight: 300-400 parts of soybean, 30-40 parts of medicinal dendrobum herb water extract, 8-12 parts of chocolate, 8-10 parts of blueberry juice, 4-6 parts of maltose syrup, 5-6 parts of black nightshade seed powder, 7-9 parts of spinach lyophilized powder, 2-3 parts of jobstears root, 1-2 parts of Chinese caterpillar fungus, 1-3 parts of tangerine red epicarp, 3-5 parts of amomum villosum, 1-2 parts of russianolive flower, a proper amount of composite antistaling agent and a proper amount of water. The preparation method of the chocolate-flavor fruit and vegetable composite bean curd roll comprises steps that: preparing thin sheets of bean curd, soaking the thin sheets of bean curd in the composite antitaling agent, and smearing a special chocolate liquor on the surface of the thin sheets of bean curd to prepare a bean curd roll so as to make the product not perishable and provide a unique taste. The added blueberry juice has efficacy of slowing down aging, resisting cancer and protecting eyesight. The added tangerine red epicarp, amomum villosum and other various Chinese herbs have efficacy of regulating vital energy and qi, warming spleen and appetizing.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a chocolate-flavored fruit and vegetable composite bean curd roll and a preparation method thereof. Background technique [0002] Soybean products are the main source of people's intake of vegetable protein. It is more and more accepted by people because of its rich protein, unsaturated fatty acids and various trace elements. However, due to the limitation of traditional processing methods, soy products have low yield and poor hygienic quality. It is perishable and has a single taste, which cannot meet people's needs; research shows that the deterioration of soybean products is mainly caused by bacteria and fungi, while sodium diacetate has a good inhibitory effect on bacteria, and paraben complex esters have a good inhibitory effect on fungi Therefore, the combined use of sodium diacetate and paraben complex ester has a good inhibitory effect on the spoilage microorgani...

AI Technical Summary

Problems solved by technology

[0002] Soybean products are the main source of people's intake of vegetable protein. It is more and more accepted by people because of its rich protein, unsaturated fatty acids and various trace elements. However, due to the limitation of traditional processing methods, soy products have low yield and poor hygienic quality. It is perishable and has a single taste, which cannot meet people's needs; research shows that the deterioration of soybean products is mainly caused by bacteria and fungi, while sodium diacetate has a good inhibitory effect on bacteria, and paraben complex esters have a good inhibitory effect on fungi Therefore, the combined use of sodium diacetate and paraben complex ester has a good inhibitory effect on the spoilage microorganisms of soybean products