Healthcare tofu and preparation method thereof

A technology for tofu and health care, applied in the field of food processing, can solve problems such as inability to satisfy people, anorexia, and tiredness, and achieve the effects of being easy for human body to absorb, preventing iodine deficiency, and being easy to digest.

Inactive Publication Date: 2017-03-15
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, people have higher and higher requirements for food. Although people have recognized the nutritional value of tofu, they will always get tired of eating one kind of food, causing people's anorexia, and the traditional tofu has a single taste. Single nutrition, single function, can no longer meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A health-care tofu, mainly made of the following raw materials in parts by weight: 80 parts of soybeans, 30 parts of black beans, 35 parts of mung beans, 30 parts of red beans, 15 parts of cucumbers, 15 parts of winter melons, 15 parts of chayote, 15 parts of pears, and 15 parts of apples , hawthorn 5, kelp 10, mint 6, angelica 7, capsaicin 2, sorbitol 2, calcium sulfate 3.

[0036] A preparation method of health-care tofu, comprising the following steps:

[0037] (1) Accurately weigh soybeans, black beans, mung beans, and red beans that are not moldy, plump and large, remove impurities, wash them, soak them in water until the soybeans, black beans, mung beans, and red beans completely absorb water and swell. Grind with 2 times the weight of water, centrifuge, collect the filtrate for the first time, use the same method for bean dregs to refine again, centrifuge, discard the bean dregs, get the second filtrate, combine the two filtrates, and make raw soybean milk. spar...

Embodiment 2

[0046]A health-care tofu, mainly made of the following raw materials in parts by weight: 90 parts of soybeans, 35 parts of black beans, 40 parts of mung beans, 35 parts of red beans, 17 parts of cucumbers, 17 parts of winter melons, 17 parts of chayote, 17 parts of pears, and 17 parts of apples , 6 parts of hawthorn, 15 parts of kelp, 7 parts of mint, 8 parts of Angelica dahurica, 2.5 parts of capsaicin, 2.5 parts of sorbitol, and 4 parts of gluconolactone.

[0047] A preparation method of health-care tofu, comprising the following steps:

[0048] (1) Accurately weigh soybeans, black beans, mung beans, and red beans that are not moldy, plump and large, remove impurities, wash them, soak them in water until the soybeans, black beans, mung beans, and red beans completely absorb water and swell. Refining with 2.5 times the weight of water, centrifuging, collecting the filtrate for the first time, and using the same method for bean dregs for second refining, centrifuging, discardi...

Embodiment 3

[0057] A health-care tofu, mainly made of the following raw materials in parts by weight: 100 parts of soybeans, 40 parts of black beans, 45 parts of mung beans, 40 parts of red beans, 20 parts of cucumbers, 20 parts of winter melons, 20 parts of chayote, 20 parts of pears, and 20 parts of apples , 7 parts of hawthorn, 20 parts of kelp, 8 parts of mint, 10 parts of Angelica dahurica, 3 parts of capsaicin, 3 parts of sorbitol, and 5 parts of magnesium chloride.

[0058] A preparation method of health-care tofu, comprising the following steps:

[0059] (1) Accurately weigh soybeans, black beans, mung beans, and red beans that are not moldy, plump and large, remove impurities, wash them, soak them in water until the soybeans, black beans, mung beans, and red beans completely absorb water and swell. Refining with 3 times the weight of water, centrifuging, collecting the filtrate for the first time, and then using the same method for bean dregs for second refining, centrifuging, di...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to healthcare tofu and a preparation method thereof. The healthcare tofu is mainly prepared from the following raw materials in parts by weight: 80 to 100 parts of soybeans, 30 to 40 parts of black soybeans, 35 to 45 parts of mung beans, 30 to 40 parts of red beans, 15 to 20 parts of cucumbers, 15 to 20 parts of wax gourds, 15 to 20 parts of chayote, 15 to 20 parts of snow pears, 15 to 20 parts of apples, 5 to 7 parts of fructus crataegi, 10 to 20 parts of kelp, 6 to 8 parts of herba menthae, 7 to 10 parts of radix angelicae dahurioae, 2 to 3 parts of red pepper extract, 2 to 3 parts of sorbitol and 3 to 5 parts of coagulator. The preparation method of the healthcare tofu comprises the following steps: grinding into milk, mixing, curding, shaping and the like. The healthcare tofu disclosed by the invention is rich in raw materials, fine and tender in taste, strong in fragrance, rich in nutrients, easy to absorb and comprehensive in healthcare functions, has the healthcare effects of promoting digestion, maintaining beauty, keeping young, reducing blood sugar, reducing blood fat, clearing away heat and toxic materials, generating body fluid, quenching thirst and the like, and is a kind of healthcare green food.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a health-care tofu and a preparation method thereof. Background technique [0002] Tofu is one of the most commonly eaten foods in China. It contains iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains fat, carbohydrates, vitamins, sugars, and proteins, which can provide certain nutrients Nutrients. The theory of traditional Chinese medicine believes that tofu is sweet and cool, and enters the spleen, stomach, and large intestine. But although tofu is good, eating too much has its disadvantages, and excessive consumption can also endanger health. With the improvement of people's living standards, people have higher and higher requirements for food. Although people have recognized the nutritional value of tofu, they will always get tired of eating one kind of food, causing people's anorexia, and the traditional tof...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/40A23L11/45
CPCA23C20/025A23C2240/15
Inventor 黄慧红
Owner GUANGXI UNIV
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