Nutritive health-care pineapple-flavor purple cabbage dried tofu

A technology for purple cabbage and purple cabbage juice, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of urgent need for improvement in taste, flavor and nutritional function, single nutritional structure of finished bean curd, poor functionality, etc., so as to promote human metabolism. , Relieve human tension and depression, enhance the effect of taste and aroma

Inactive Publication Date: 2017-10-10
蚌埠市星光豆制品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional dried bean curd is made from a single soybean as raw material. It is made of deep-processed tofu, which is convenient to eat and is loved by consumers. However, the finished dried bean curd has a single nutritional structure, poor taste, and poor functionality. The taste, flavor and nutritional function are urgently needed. Improvement; purple cabbage is rich in nutrition, especially rich in vitamin C, more vitamin E and vitamin B group, as well as rich in anthocyanins and cellulose, which are helpful for patients with high blood pressure and diabetes; pineapple contains a The substance called "pineapple protease" can decompose protein, help digestion, dissolve fibrin and blood clots blocked in tissues, improve local blood circulation, dilute blood lipids, eliminate inflammation and edema, and promote blood circulation; therefore, the invention A pineapple-flavored purple cabbage dried tofu is of great significance to the development of the field of soy products

Method used

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  • Nutritive health-care pineapple-flavor purple cabbage dried tofu
  • Nutritive health-care pineapple-flavor purple cabbage dried tofu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] In the embodiment of the present invention, a nutritional and health-care pineapple-flavored dried purple cabbage tofu is made of the following raw materials in parts by weight: 88 parts of purple cabbage juice, 14 parts of pineapple meat, 180 parts of soybeans, 44 parts of chickpeas, and 8.5 parts of carrots , 2.4 parts of dried lotus leaf, 0.11 part of Gecko extract, 0.17 part of Lily extract, 0.33 part of Agrimony extract;

[0018] The preparation method of described nutritional health-care pineapple flavor purple cabbage dried bean curd specifically comprises the following steps:

[0019] (1) Wash the soybeans and chickpeas, put them into a rotary frying pan with a temperature of 72°C and stir-fry at a constant temperature for 380s, cool down to 60°C at a cooling rate of 2.8°C / min, stir-fry at a constant temperature for 640s, take them out, and add them to the Boil in water with 0.6 times the weight of soybeans on high heat, simmer for 26 minutes, and put them toget...

Embodiment 2

[0027] In the embodiment of the present invention, a nutritional and health-care pineapple-flavored dried purple cabbage tofu is made of the following raw materials in parts by weight: 89 parts of purple cabbage juice, 14.5 parts of pineapple meat, 183 parts of soybeans, 45 parts of chickpeas, and 8.8 parts of carrots , 2.5 parts of dried lotus leaves, 0.12 parts of Gecko extract, 0.18 parts of Lily extract, 0.34 parts of Agrimony extract;

[0028] The preparation method of the nutritious and health-care pineapple-flavored purple cabbage dried tofu is the same as that in Example 1.

[0029] As a further scheme of the invention: the preparation method of the purple cabbage juice is the same as in Example 1.

Embodiment 3

[0031] In the embodiment of the present invention, a nutritional and health-care pineapple-flavored purple cabbage dried bean is made of the following raw materials in parts by weight: 90 parts of purple cabbage juice, 15 parts of pineapple meat, 185 parts of soybeans, 46 parts of chickpeas, and 9 parts of carrots , 2.6 parts of dried lotus leaves, 0.13 parts of Gecko extract, 0.19 parts of Lily extract, 0.35 parts of Agrimony extract;

[0032] The preparation method of the nutritious and health-care pineapple-flavored purple cabbage dried tofu is the same as that in Example 1.

[0033] As a further scheme of the invention: the preparation method of the purple cabbage juice is the same as in Example 1.

[0034] Randomly select 80 subjects aged 18 to 60, and randomly divide them into 4 groups, 20 people in each group, conduct sensory evaluation on pineapple-flavored purple cabbage dried tofu in the example and commercially available common dried tofu in the comparison example, ...

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Abstract

The invention belongs to the technical field of bean products, and particularly provides nutritive health-care pineapple-flavor purple cabbage dried tofu. The dried tofu is prepared from the following raw materials in parts by weight: 88-90 parts of purple cabbage juice, 14-15 parts of pineapple flesh, 180-185 parts of soybeans, 44-46 parts of chickpeas, 8.5-9 parts of carrots, 2.4-2.6 parts of dry lotus leaves, 0.11-0.13 part of gecko extractives, 0.17-0.19 part of lily extractives, and 0.33-0.35 part of hairy vein agrimonia herb extractives. The dried tofu has uniform, bright and glossy luster, light aromas of purple cabbages and pineapples, fresh and harmonious smell, chewy taste without adhesion to teeth, delicate and refreshing taste, a little sour-sweet flavor, smooth surfaces, and no cracking, and is elastic when pressed by hands and free of scrap dropping. The dried tofu has a significant treatment effect for the patients with long-term constipation, hyperlipidemia, insomnia and dreaminess, and anaemia.

Description

technical field [0001] The invention belongs to the technical field of bean products, in particular to a nutritional and health-care pineapple-flavored purple cabbage dried bean curd. Background technique [0002] Traditional dried bean curd is made from a single soybean as raw material. It is made of deep-processed tofu, which is convenient to eat and is loved by consumers. However, the finished dried bean curd has a single nutritional structure, poor taste, and poor functionality. The taste, flavor and nutritional function are urgently needed. Improvement; purple cabbage is rich in nutrition, especially rich in vitamin C, more vitamin E and vitamin B group, as well as rich in anthocyanins and cellulose, which are helpful for patients with high blood pressure and diabetes; pineapple contains a The substance called "pineapple protease" can decompose protein, help digestion, dissolve fibrin and blood clots blocked in tissues, improve local blood circulation, dilute blood lipi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/40A23L11/45
CPCA23C20/025
Inventor 赵大鹏
Owner 蚌埠市星光豆制品厂
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