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Bone strengthening pudding soybean curd and preparation method thereof

A technology for pudding tofu and soybeans, which is applied in the field of strong bone pudding tofu and its preparation, can solve problems such as single color and monotonous taste, and achieve the effects of improving nutritional value, correcting beany smell and prolonging shelf life.

Inactive Publication Date: 2015-11-18
马会骏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Embodiment Construction

[0015] A bone-strengthening pudding tofu is characterized in that it is made from the following raw materials in parts by weight (kg):

[0016] Soybean 400, milk 30, coffee powder 7, propolis 3, Morinda officinalis 1, psoralen 4, antler 2, diatomaceous earth 40, rosemary 10, calcium chloride 0.2, glucono-δ-lactone 0.8, Lactic acid bacteria16.

[0017] The preparation method of described strong bone pudding tofu comprises the following steps:

[0018] (1) Decoct propolis, Morinda officinalis, psoraleae, and velvet antler with 5-6 times the water for 40-50 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder to obtain Chinese medicine powder;

[0019] (2) Add diatomaceous earth to 20 times of distilled water, stir for 30 minutes, let it settle, then filter it with suction and wash it with distilled water. After repeated three times, put the obtained material into an oven and dry it at 140°C for 2 hours;

[0020] (3) Add rosemary to twice the am...

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Abstract

The present invention discloses a bone strengthening pudding soybean curd and a preparation method thereof. The bone strengthening pudding soybean curd comprises the following raw materials in parts by weight: 400-410 parts of soybeans, 30-34 parts of milk, 7-8 parts of coffee powder, 3-4 parts of propolis, 1-2 parts of morinda officinalis, 4-5 parts of psoralea corylifolia, 2-3 parts of curnu cervi pantotrichum, 40-50 parts of diatomite, 10-11 parts of rosemary, 0.2-0.3 part of calcium chloride, 0.8-0.9 part of glucono-delta-lactone, and 16-17 parts of lactobacillus. The bone strengthening pudding soybean curd is delicate and full of flexibility, can be cut without dispersion. The soybeans are grinded and boiled into a slurry and filtered by the diatomite, which can alleviate beany flavor, and the added rosemary can further adjust the beany flavor, and at the same time has function of retaining freshness and can extend the shelf life of the soybean curd. In addition, the soybean curd is fermented by the lactobacillus which can decompose proteins, fats and other macromolecular compounds to produce some flavoring substances, and some fermentation metabolites produced by the fermentation also enhance the nutritional value of the bone strengthening pudding soybean curd. In addition, the vegetable pudding soybean curd can strengthen bone.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to bone-strengthening 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 inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 马会骏
Owner 马会骏
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