Gardenia jasminoides fruit bean curd and preparation method thereof

Abstract

The invention provides a preparation method of gardenia jasminoides bean curd, and belongs to the technical field of food processing. The soybeans, the poria cocos and the Chinese yam are mixed and pulped, the extracting solution containing the gardenia jasminoides extract is added before solidification, the gardenia jasminoides bean curd which is golden in color can be directly obtained, the preparation method is simplified, meanwhile, the poria cocos and the Chinese yam are added into the bean curd, the components of a coagulant are adjusted, and the taste and the effect of the bean curd are enriched.

Description

[0001] This invention is a divisional application. The original application was entitled "A Method for Preparing Gardenia Tofu", with application number 202410093049.X and application date of January 23, 2024. Technical Field

[0002] This invention relates to the field of food processing technology, and in particular to a method for preparing gardenia tofu. Background Technology

[0003] Tofu is a nutritious food with a long history, and its popularity has driven the advancement and development of tofu-making techniques. The main production processes for tofu are: first, making soy milk from soybeans; and second, coagulation, where the soy milk solidifies into a gel containing a large amount of water—tofu—under the combined action of heat and a coagulant. Tofu contains many essential trace elements and is rich in high-quality protein, earning it the nickname "plant-based meat."

[0004] Gardenia jasminoides, also known as gardenia, is a traditional Chinese medicine. It is among the first batch of dual-use medicinal and edible resources approved by the Ministry of Health, and possesses hepatoprotective, choleretic, hypotensive, sedative, hemostatic, and anti-edema properties. In traditional Chinese medicine clinical practice, it is commonly used to treat jaundice-type hepatitis, sprains and contusions, hypertension, and diabetes. It contains crocin glycosides and can be used as a yellow dye.

[0005] Gardenia tofu is typically made by dyeing the finished tofu with gardenia fruit through boiling or roasting, giving it a golden-yellow color. However, this method requires preparing the tofu first and then dyeing it, which is a complex process, and the tofu's effects are limited.

[0006] Therefore, the current problem to be solved is to provide a method for directly preparing gardenia tofu and to improve the efficacy of tofu. Summary of the Invention

[0007] In view of this, the present invention provides a method for preparing gardenia tofu, which involves adding an extract containing gardenia before the tofu is formed, simplifying the preparation method of gardenia tofu, and adjusting the composition of gardenia dye to improve the efficacy of the tofu.

[0008] The preparation method of gardenia tofu according to the present invention includes the following steps:

[0009] (1) Weigh out soybeans, gardenia fruit, turmeric, poria cocos, yam, salt, and sugar;

[0010] (2) Put gardenia and turmeric into 3-5 times the amount of water, boil, filter, and obtain extract A containing gardenia extract;

[0011] (3) Soak soybeans, poria cocos and yam in water for 10-20 hours, then remove them, add water, grind and filter to obtain raw soy milk;

[0012] (4) Mix raw soy milk with extract A from step (2), add salt and sugar, heat to boiling for 2-3 minutes, remove foam, and obtain cooked soy milk;

[0013] (5) Mix citric acid, calcium sulfate and magnesium chloride to obtain a composite coagulant. Dissolve the composite coagulant in water to obtain a composite coagulant solution.

[0014] (6) When the temperature of the cooked soy milk is about 70-80℃, add the compound coagulant solution evenly and stir quickly to coagulate the soy milk. Place it in gauze and press it into shape with a mold to obtain the gardenia tofu.

[0015] Preferably, the mass ratio of soybeans, gardenia, turmeric, poria cocos, yam, salt, and sugar in step (1) is 25~30:4~8:2~3:3~4:3~4:0.2~0.5:0.05~0.15.

[0016] Preferably, in the grinding process described in step (3), the ratio of water to soybean mass is 1 to 1.5:1.

[0017] Preferably, the mass ratio of citric acid, calcium sulfate and magnesium chloride in step (5) is 5-6:15-20:10-20.

[0018] Preferably, the amount of the composite coagulant solution added in step (6) is 40-50g:1kg by mass ratio of composite coagulant to cooked soy milk.

[0019] Compared with existing technologies, this invention has the following beneficial effects: This invention provides a method for preparing gardenia tofu, in which soybeans are mixed with poria cocos and yam and ground into a paste, which is then mixed with extract A containing gardenia extract, and a coagulant is added for coagulation, directly obtaining a golden-yellow gardenia tofu. This simplifies the preparation process of gardenia tofu. The addition of turmeric to the raw materials makes the tofu more vibrant in color; at the same time, gardenia has liver-protecting and blood pressure-lowering effects, while turmeric has the effects of promoting qi circulation, removing blood stasis, and relieving menstrual cramps; furthermore, this invention adds poria cocos and yam to the soy milk, which has the effects of tonifying the lungs, strengthening the kidneys, replenishing essence, and invigorating the spleen. Citric acid is added to the composite coagulant, which not only improves the coagulation performance but also enriches the taste of the tofu. The addition of salt and sugar improves the bitter taste caused by the added Chinese herbal ingredients. Detailed Implementation

[0020] The present invention will be further described below with reference to the embodiments.

[0021] Example 1

[0022] A method for preparing gardenia tofu, the steps of which are as follows:

[0023] (1) Weigh out 25 parts soybeans, 4 parts gardenia, 2 parts turmeric, 3 parts poria cocos, 3 parts yam, 0.2 parts salt, and 0.1 parts sugar;

[0024] (2) Add gardenia and turmeric to 3 times the amount of water, boil, filter, and obtain extract A containing gardenia extract;

[0025] (3) Soak soybeans, poria cocos and yam in water for 15 hours, then take them out and add 1.3 times the weight of the dried soybeans to the soaked soybeans, poria cocos and yam, grind and filter to obtain raw soy milk;

[0026] (4) Mix raw soy milk with extract A from step (2), add salt and sugar, heat to boiling for 3 minutes, remove foam, and obtain cooked soy milk;

[0027] (5) Mix citric acid, calcium sulfate and magnesium chloride in a mass ratio of 5:15:15 to obtain a composite coagulant. Dissolve the composite coagulant in water to obtain a composite coagulant solution.

[0028] (6) When the temperature of the cooked soy milk is about 75°C, add the compound coagulant solution evenly to the soy milk according to the mass ratio of compound coagulant to cooked soy milk of 40g:1kg, and stir quickly to make the soy milk coagulate. Place it in gauze and press it into shape with a mold to obtain the gardenia tofu.

[0029] Example 2

[0030] A method for preparing gardenia tofu, the steps of which are as follows:

[0031] (1) Weigh out 30 parts of soybeans, 5 parts of gardenia, 3 parts of turmeric, 3 parts of poria cocos, 4 parts of yam, 0.3 parts of salt, and 0.05 parts of white sugar;

[0032] (2) Add gardenia and turmeric to 4 times the amount of water, boil, filter, and obtain extract A containing gardenia extract;

[0033] (3) Soak soybeans, poria cocos and yam in water for 15 hours, then take them out and add 1.5 times the weight of the dried soybeans to the soaked soybeans, poria cocos and yam, grind and filter to obtain raw soy milk;

[0034] (4) Mix raw soy milk with extract A from step (2), add salt and sugar, heat to boiling for 3 minutes, remove foam, and obtain cooked soy milk;

[0035] (5) Mix citric acid, calcium sulfate and magnesium chloride in a mass ratio of 6:18:15 to obtain a composite coagulant. Dissolve the composite coagulant in water to obtain a composite coagulant solution.

[0036] (6) When the temperature of the cooked soy milk is about 80°C, add the compound coagulant solution evenly to the soy milk according to the mass ratio of compound coagulant to cooked soy milk of 45g:1kg, and stir quickly to make the soy milk coagulate. Place it in gauze and press it into shape with a mold to obtain the gardenia tofu.

[0037] Example 3

[0038] A method for preparing gardenia tofu, the steps of which are as follows:

[0039] (1) Weigh out 30 parts of soybeans, 7 parts of gardenia, 2 parts of turmeric, 3 parts of poria cocos, 4 parts of yam, 0.4 parts of salt, and 0.1 parts of white sugar;

[0040] (2) Add gardenia and turmeric to 5 times the amount of water, boil, filter, and obtain extract A containing gardenia extract;

[0041] (3) Soak soybeans, poria cocos and yam in water for 12 hours, then take them out and add 1.5 times the weight of the dried soybeans to the soaked soybeans, poria cocos and yam, grind and filter to obtain raw soy milk;

[0042] (4) Mix raw soy milk with extract A from step (2), add salt and sugar, heat to boiling for 3 minutes, remove foam, and obtain cooked soy milk;

[0043] (5) Mix citric acid, calcium sulfate and magnesium chloride in a mass ratio of 6:18:15 to obtain a composite coagulant. Dissolve the composite coagulant in water to obtain a composite coagulant solution.

[0044] (6) When the temperature of the cooked soy milk is about 75°C, add the compound coagulant solution evenly to the soy milk according to the mass ratio of compound coagulant to cooked soy milk of 45g:1kg, and stir quickly to make the soy milk coagulate. Place it in gauze and press it into shape with a mold to obtain the gardenia tofu.

[0045] This invention involves adding an extract containing gardenia extract before tofu is formed, directly obtaining gardenia tofu. The prepared tofu is golden in color, smooth in texture, and has a rich tofu flavor. The preparation steps are simple.

[0046] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A type of gardenia tofu, characterized in that, The ingredients include soybeans, gardenia, turmeric, poria cocos, yam, salt, and sugar.

2. The gardenia tofu according to claim 1, characterized in that, The mass ratio of soybeans, gardenia, turmeric, poria cocos, yam, salt, and sugar is 25-30:4-8:2-3:3-4:3-4:0.2-0.5:0.05-0.

15.

3. The method for preparing gardenia tofu as described in claim 1, characterized in that, Includes the following steps: (1) Weigh out soybeans, gardenia fruit, turmeric, poria cocos, yam, salt, and sugar; (2) Put gardenia and turmeric into 3-5 times the amount of water, boil, filter, and obtain extract A containing gardenia extract; (3) Soak soybeans, poria cocos and yam in water for 10-20 hours, then remove them, add water, grind and filter to obtain raw soy milk; (4) Mix raw soy milk with extract A from step (2), add salt and sugar, heat to boiling for 2-3 minutes, remove foam, and obtain cooked soy milk; (5) Mix citric acid, calcium sulfate and magnesium chloride to obtain a composite coagulant. Dissolve the composite coagulant in water to obtain a composite coagulant solution. (6) When the temperature of the cooked soy milk is about 70-80℃, add the compound coagulant solution evenly and stir quickly to coagulate the soy milk. Place it in gauze and press it into shape with a mold to obtain the gardenia tofu. The mass ratio of citric acid, calcium sulfate and magnesium chloride in step (5) is 5-6:15-20:10-20; The amount of the composite coagulant solution added in step (6) is 40-50g:1kg by mass ratio of composite coagulant to cooked soy milk.