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Lactone bean curd having iron supplementing function and its preparation method

A lactone tofu and functional technology, applied in the field of lactone tofu with iron supplementation function and its preparation, can solve problems such as allergic reactions and toxic reactions, and achieve high affinity, low cost, and highly specific effects

Inactive Publication Date: 2006-09-13
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Iron can also be injected, but the injection of iron has more toxic reactions, and sometimes even fatal allergic reactions can occur

Method used

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  • Lactone bean curd having iron supplementing function and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Raw materials are weighed according to the weight of each component in Example 1 in the above table, the weight ratio of egg white to ferric chloride: 1kg:53mg.

[0045] Preparation steps:

[0046] (1) Refining the soaked soybeans with water, the amount of water added during refining is 4 times that of dry soybeans, and the soybean milk after filtering and removing the bean dregs (so that the protein residue in the bean dregs is controlled below 2.0%) is added with water. The amount of water is 3 times that of dry soybeans, and it is prepared into soybean milk containing 8% (weight) of solids (mainly soybean protein and fat);

[0047] (2) Put the soymilk into the boiling pot, disperse the antifoaming agent glyceride in the soymilk, stir evenly, and keep the soymilk at a temperature of 100° C. for 5 minutes;

[0048] (3) Ferric chloride is first mixed with a small amount of cold boiled water, then mixed with egg whites, fully stirred to obtain ferric chloride-containing...

Embodiment 2

[0052] The raw materials are weighed according to the weight of each component in Example 2 in the above table, the weight ratio of egg white to ferric chloride: 1kg:56mg. In the preparation step (5), the solidification temperature is 87° C., and the solidification molding time is 20 minutes. Others are with embodiment 1.

Embodiment 3

[0054] The raw materials are weighed according to the weight of each component in Example 3 in the above table, the weight ratio of egg white to ferric chloride: 1kg:56mg. Others are with embodiment 2.

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Abstract

A lactone bean curd for supplementing Fe to human body is proportionally prepared from soybean milk containing solid substance (8-10%), egg white containing FeCl3, cooled boiled water, delta-lactone gluconate and glyceride. Its advantages are rich nutrients and high Fe absorptivity.

Description

1. Technical field [0001] The invention relates to a bean product, in particular to a lactone tofu with iron supplementing function and a preparation method thereof. 2. Background technology [0002] Iron is one of the essential elements for the human body. Iron exists in various forms in the human body, and its biological effects and functions are extremely important. In addition to participating in the synthesis of hemoglobin, myoglobin, cytochrome and certain enzymes, it is also related to the activity of many enzymes. Recent studies have shown that iron is also related to energy metabolism and immune function. Insufficient iron intake and poor absorption and utilization will cause physiological function and metabolic process disorders, causing varying degrees of harm to the body. Among them, iron deficiency anemia is the most common manifestation. [0003] According to the survey report of the World Health Organization, about 10% to 30% of the population in the world s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 董建华杨斌盛
Owner SHANXI UNIV
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