Dried bean curd sticks and preparation technology thereof

A technology of bean curd sticks and extracts, applied in dairy products, medical preparations with no active ingredients, medical preparations containing active ingredients, etc., can solve problems such as single nutritional ingredients and taste, ordinary bean curd sticks are fragile, and poor health care functions , to achieve the effects of increasing the content of trace elements, reducing the bitterness and astringency, and improving the elongation rate

Inactive Publication Date: 2018-04-06
桂林满梓玉农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw materials, nutrients and taste of ordinary bean curd sticks are relatively simple, and the health care function is poor. In the production process, there are still disadvantages such as raw materials after pulping and boiling, and ordinary bean curd sticks are fragile during transportation and storage.

Method used

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  • Dried bean curd sticks and preparation technology thereof
  • Dried bean curd sticks and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A bean curd stick made from the following raw materials in terms of weight percentage: 50% water, 30% soybeans, 10% hypoglycemic composition, and 10% spinach juice; the hypoglycemic composition is made of the following raw materials in terms of weight percentage : 15% Alisma extract + 20% Phyllostachys xylophilus extract + 25% Lavender extract + 20% Yew extract + 20% Emlical extract.

[0029] To further illustrate, the flavoring agent is xylitol or isomaltooligosaccharide.

[0030] It is further explained that the Alisma extract is prepared by the following method: take slices of Alisma tuber produced in Yunnan, China in February, dry it, crush it, pass it through a 10-mesh sieve, weigh the powder, and add 8 times the volume fraction The 70% ethanol solution was refluxed twice at 80°C for 1 hour each time, the extracts were combined, the ethanol was recovered under reduced pressure at 50°C, and the Alisma alisma extract was obtained after freeze-drying. The obtained su...

Embodiment 2

[0045] A bean curd stick made from the following raw materials in terms of weight percentage: 60% water, 20% soybeans, 10% hypoglycemic composition, and 10% spinach juice; the hypoglycemic composition is made of the following raw materials in terms of weight percentage : 25% Alisma extract + 10% Phyllostachys xylophilus extract + 15% Lavender extract + 25% Yew extract + 25% Emlical extract.

[0046] To further illustrate, the flavoring agent is xylitol or isomaltooligosaccharide.

[0047] It is further explained that the Alisma extract is prepared by the following method: take slices of Alisma tubers produced in Yunnan, China in February, dry them, crush them, pass through a 15-mesh sieve, weigh the powder, and add 9 times the volume fraction 75% ethanol solution was refluxed and extracted at 85°C for 3 times, each time for 1.2 hours, the extracts were combined, the ethanol was recovered under reduced pressure at 53°C, and the Alisma alisma extract was obtained after freeze-dr...

Embodiment 3

[0062] A bean curd stick made from the following raw materials in terms of weight percentage: 60% water, 30% soybeans, 5% hypoglycemic composition, and 5% spinach juice; the hypoglycemic composition is made of the following raw materials in terms of weight percentage: 20% Alisma extract + 15% Phyllostachys xylophilus extract + 20% Lavender extract + 15% Yew extract + 30% Emlical extract.

[0063] To further illustrate, the flavoring agent is xylitol or isomaltooligosaccharide.

[0064] It is further explained that the Alisma extract is prepared by the following method: take slices of Alisma tuber produced in Yunnan, China in February, dry it, crush it, pass it through a 18-mesh sieve, weigh the powder, and add 14 times the volume fraction 77% ethanol solution was refluxed at 88°C for 3 times for 1.8 hours each time, the extracts were combined, the ethanol was recovered under reduced pressure at 58°C, and the Alisma alisma extract was obtained after freeze-drying. The obtained...

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Abstract

The present invention belongs to the technical field of food and particularly discloses dried bean curd sticks and a preparation technology thereof. The dried bean curd sticks are prepared from the following raw materials in weight percentages: 50%-60% of water, 20%-30% of soybeans, 5%-10% of a blood sugar lowering composition and 5%-10% of spinach juice. The blood sugar lowering composition is prepared from the following raw materials in weight percentages: 15-25% of a rhizoma alismatis extract, 10-20% of a fomes fomentarius sporocarp extract, 15-25% of a radix tinosporae extract, 15-25% of ataxus cuspidata extract and 20-30% of a fructus phyllanthi extract. The added spinach juice in a technical scheme can increase content of trace elements and improve taste of the dried bean curd sticks. The added blood sugar lowering composition enhances effects of the dried bean curd sticks, can also improve tensile strength and elongation percentages of the dried bean curd sticks, and thereby improves quality of the dried bean curd sticks, so that the dried bean curd sticks have very good economic benefits.

Description

technical field [0001] The invention relates to the field of food, in particular to a bean curd stick and a preparation process thereof. Background technique [0002] Yuba is a common food raw material in my country. It has a strong bean flavor and a unique taste that other soy products do not have. Bean curd sticks are yellow and white in color, shiny and bright, rich in protein and various nutrients. It can be meat, vegetarian, grilled, fried, cold salad, soup, etc. It is fragrant and refreshing, has a unique flavor, high nutritional value, is easy to preserve, and is convenient to eat. It is favored by consumers at home and abroad. The raw materials, nutrients and taste of ordinary bean curd sticks are relatively simple, and the health care function is poor. In the production process, there are still disadvantages such as raw materials after refining and boiling, and ordinary bean curd sticks are fragile during transportation and storage. [0003] This application will ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A61K36/884A61K47/46A61P3/10A23L11/45
CPCA61K47/46A23C20/025A61K36/07A61K36/13A61K36/47A61K36/59A61K36/884A61K2300/00
Inventor 王祝广
Owner 桂林满梓玉农业开发有限公司
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