Pudding bean curds capable of reducing blood sugar and preparation method of pudding bean curds

Abstract

The invention relates to pudding bean curds capable of reducing blood sugar and a preparation method of the pudding bean curds. The pudding bean curds are characterized by being prepared from the following raw materials in parts by weight: 400-410 parts of soybeans, 20-22 parts of grapefruit juice, 18-20 parts of celery, 1-2 parts of corn oil, 3-4 parts of corn stigma, 4-5 parts of mulberry leaves, 1-2 parts of glossy ganodermas, 2-3 parts of astragalus membranaceus, 40-50 parts of diatomite, 10-11 parts of rosemary, 0.2-0.3 part of calcium chloride, 0.8-0.9 part of gluconic acid-delta-lactone, and 16-17 parts of lactic acid bacteria. The pudding bean curds disclosed by the invention are delicate and elastic, and are not dispersed when being cut; after the soybeans are ground into thick liquid, the thick liquid is cooked, and the cooked thick liquid is filtered by the diatomite, so that the beany flavor can be relieved; the rosemary is added, so that the beany flavor can be further removed; besides, the rosemary has the effect of fresh preservation, so that the quality guarantee period of the bean curds can be prolonged. According to the pudding bean curds disclosed by the invention, the lactic acid bacteria are used for fermentation, the lactic acid bacteria can decompose high-molecule compounds, such as protein and fat, so as to generate some flavor substances, and some fermentation metabolites generated during fermentation also increase the nutrient value of the pudding bean curds. In addition, the pudding bean curds disclosed by the invention can reduce the blood sugar.

Description

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

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.