Bean food and preparation method thereof

Abstract

The invention provides a bean food and a preparation method thereof. The bean food is prepared from the following raw materials in parts by weight: 45-60 parts of soybeans, 30-40 parts of black soybean, 10-15 parts of pre-treated cordyceps militaris fruiting bodies, 2-6 parts of green tea powder, 12-16 parts of phytosterol powder, 0.2-0.5 part of edible agar, and 270-330 parts of water. The preparation method of the bean food comprises the following steps: 1), carrying out soaking, namely soaking the soybeans and the black soybeans in a part of the water so that the soybeans and the black soybeans are ready for using; 2), carrying out pulping, namely adding the soaked soybeans and black soybeans with the cordyceps militaris fruiting body, the green tea powder and the phytosterol powder into the rest of the water, carrying out grinding so as to obtain pulp, separating bean dregs from the pulp, and carrying out filtering so that the pulp is ready for using; 3), adding the edible agar into the pulp, carrying out stirring so that the edible agar and the pulp are uniformly mixed, continuing stirring, and heating the pulp; and 4), stopping stirring, and standing the pulp until the pulp is cold so that the bean food is prepared. The bean food has nutritional diet-therapy values, and is capable of improving immunity of the consumers.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a bean food and a preparation method thereof. Background technique [0002] Traditional commercially available soy foods are usually made of soybeans as raw materials and then added with a coagulant. The raw material soybeans are rich in nutrients, but traditional soy foods (tofu, bean curd, etc.) Edible gypsum or brine is used as a coagulant. On the one hand, the bean food produced in this way will easily seep out water and become rough during the placement process, which will affect its taste; Because the calcium ions in them are not easily absorbed by the human body, stones are easy to develop after long-term eating, and the bean food made with brine as a coagulant also has a large amount of magnesium ions in the brine, which is easy to absorb after being absorbed by the human body. Depresses the cardiovascular and nervous system. Therefore, the bean food produced b...

AI Technical Summary

Problems solved by technology

[0004] Simultaneously, currently commercially available bean food, especially bean curd product, nutritional labeling is limited to the contained nutrition itself of bean, and bean food especially bean curd product is as the daily food that people like very much, if adding wherein Cordyceps militaris, to edible The physical health of the patient will bring great benefits