Orange-flavor dried bean curd for promoting the secretion of body fluid and preparation method thereof

Abstract

The invention discloses orange-flavor dried bean curd for promoting the secretion of body fluid. The orange-flavor dried bean curd is prepared from the following raw materials (by weight): 120-140 parts of soybean, 30-40 parts of mung bean, 20-30 parts of black soybean, 100-130 part of 0.4-0.5 mol / l acetic acid, 1-2 parts of chitosan, 10-14 parts of channel catfish skin, 0.2-0.4 part of tea polyphenol, 5-7 parts of carboxymethylcellulose, 1.2-4 parts of wheat gluten protein, 0.01-0.02 part of lecithin, 160-170 parts of 30-40% ethanol solution, 18-19 parts of fermented soya beans, 6-7 parts of steamed egg custard, 18-20 parts of water caltrop pulp, 9-12 parts of orange peel, 20-30 parts of walnut, 2-2.1 parts of ginseng leaf, 1.8-1 parts of pumpkin leaf and 1-1.4 parts of flos puerariae. The product has mellow taste and rich mouthefeel and has long shelf life. With the addition of edible medicinal materials such as ginseng leaf, pumpkin leaf, flos puerariae and the like, the product is endowed with health-care effects of tonifying qi for benefiting lung, promoting the secretion of body fluid and relieving summer-heat, protecting liver and tonifying kidney and dispel the effects of alcohol and enlivening the spleen.

Description

technical field [0001] The invention relates to the technical field of dried tofu, in particular to an orange-flavored dried tofu and a preparation method thereof. Background technique [0002] In the past 10 years, a renewable and degradable natural polymer has attracted extensive interest in the application of food packaging films. However, edible films made from these natural polymers cannot completely replace synthetic polymer films because edible films have lower tensile strength and higher water vapor transmission rate compared with synthetic polymer films. In view of the shortcomings of edible films, edible film modifiers have been gradually researched, so that edible films still have the potential to replace synthetic polymeric films in some applications. [0003] The substrates of common edible films mainly include proteins, polysaccharides, lipids and their mixtures. Edible films can be degraded by microorganisms or eaten together with packaged food, and can also...

AI Technical Summary

Problems solved by technology

Proteins and polysaccharides are hydrophilic, and edible films made of these polymers can effectively block oxygen, carbon dioxide, fragrance, oil, etc., but compared with synthetic polymers, some of their properties (such as high water vapor permeability) rate, low mechanical properties) limit its application