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Preparation method of dried beancurd sticks assisting in reducing blood lipid

A technology that assists in lowering blood lipids and lowering blood lipids, applied in the food field, can solve problems such as single nutritional components and taste, ordinary bean curd sticks are fragile, and poor health care functions, and achieve the effects of extending shelf life, reducing bitter taste, and improving elongation.

Inactive Publication Date: 2018-05-18
柳州飞升鹏科技有限公司
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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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  • Preparation method of dried beancurd sticks assisting in reducing blood lipid
  • Preparation method of dried beancurd sticks assisting in reducing blood lipid
  • Preparation method of dried beancurd sticks assisting in reducing blood lipid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A raw material preparation of bean curd sticks that can assist in reducing blood fat: it includes 45% of water, 40% of soybeans, and 15% of a blood fat-lowering composition in terms of weight percentage; 15%, Wisteria Extract 15%, Patrinia Extract 18%, Purslane Extract 15%, Mulberry Fruit Extract 4%, Chicory Extract 6%, Gentian Extract 7%, Jiaogulan Extract 7% , Burnet extract 10%, and Auricularia extract 3%.

[0037] A preparation method of bean curd sticks with auxiliary blood lipid lowering, specifically comprising the following steps:

[0038] S1: Extract capillary, wisteria, Patrinia, purslane, mulberry, chicory, gentian, gynostemma, burnet, and fungus to obtain their respective extracts, and mix them according to the weight percentage to obtain Blood fat-lowering composition, standby;

[0039] S2: Soak the soybeans in warm water at 50°C after selection. The water should be 6 cm higher than the soybeans at the highest point. After soaking for 4 hours, the soybean...

Embodiment 2

[0056] A kind of bean curd stick raw material preparation with auxiliary blood fat reduction: it includes 60% of water, 30% of soybean, and 10% of blood fat lowering composition according to weight percentage; 20%, Wisteria Extract 8%, Patrinia Extract 10%, Purslane Extract 10%, Mulberry Extract 9%, Chicory Extract 13%, Gentian Extract 12%, Jiaogulan Extract 12% , Burnet extract 3%, Auricularia auricula extract 5%.

[0057] A preparation method of bean curd sticks with auxiliary blood lipid lowering, specifically comprising the following steps:

[0058] S1: Extract capillary, wisteria, Patrinia, purslane, mulberry, chicory, gentian, gynostemma, burnet, and fungus to obtain their respective extracts, and mix them according to the weight percentage to obtain Blood fat-lowering composition, standby;

[0059]S2: Soak the soybeans in warm water at 45°C after selection. The water should be 6 cm higher than the soybeans at the highest point. After soaking for 3 hours, the soybeans ...

Embodiment 3

[0075] A kind of bean curd stick raw material preparation with auxiliary blood fat reduction: by weight percentage, it includes water 48%, soybean 32%, and blood fat lowering composition 20%. 17%, Wisteria Extract 12%, Patrinia Extract 13%, Purslane Extract 12%, Mulberry Extract 6%, Chicory Extract 10%, Gentian Extract 10%, Jiaogulan Extract 10% , Burnet extract 6%, Auricularia extract 4%.

[0076] A preparation method of bean curd sticks with auxiliary blood lipid lowering, specifically comprising the following steps:

[0077] S1: Extract capillary, wisteria, Patrinia, purslane, mulberry, chicory, gentian, gynostemma, burnet, and fungus to obtain their respective extracts, and mix them according to the weight percentage to obtain Blood fat-lowering composition, standby;

[0078] S2: Soak the soybeans in warm water at 55°C after selection. The water should be 6 cm higher than the soybeans at the highest point. After soaking for 5 hours, the soybeans should expand to 5 times ...

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Abstract

The invention belongs to the technical field of foods, and particularly relates to a preparation method of dried beancurd sticks assisting in reducing blood lipid. The preparation method comprises thefollowing steps of preparing raw materials, performing pulping, performing shaping, performing film lifting, performing drying, performing shaping and the like. According to the preparation method ofdried beancurd sticks assisting in reducing blood lipid disclosed by the invention, the yield is high, the tensile strength is high, and the dried beancurd sticks can have the body nourishing effectof assisting in reducing blood lipid, and are safe and reliable and free from toxic and side effects.

Description

【Technical field】 [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of bean curd sticks with the function of assisting in lowering blood fat. 【Background technique】 [0002] Hyperlipidemia is a disease in which the relevant lipid concentration in the blood is not within the normal range due to abnormal lipid metabolism in the body. The disease can lead to increased blood viscosity, atherosclerosis, and hemodynamic changes, which can further lead to a series of diseases such as hypertension, coronary heart disease, cerebrovascular accident, and renal vascular stenosis, which seriously threaten human health. With the change of people's living habits and the acceleration of the pace of life, the incidence of hyperlipidemia is on the rise, and the onset population tends to be younger. Many clinical studies have been done on the treatment of this disease in traditional Chinese medicine. Yuba is a common food raw materi...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L3/3463A61K36/84A61P3/06A23L11/45
CPCA23C20/025A23L3/3463A61K36/07A61K36/185A61K36/28A61K36/282A61K36/424A61K36/48A61K36/515A61K36/605A61K36/739A61K36/84A61K2236/331A61K2236/333A61K2236/37A61K2236/51A61K2236/53A23V2002/00A23V2200/10A23V2250/21A61K2300/00
Inventor 罗植升
Owner 柳州飞升鹏科技有限公司
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