Bittern-coagulated tofu capable of inhibiting lipoxygenase, and preparation method therefor

Abstract

The present application discloses bittern-coagulated tofu capable of inhibiting lipoxygenase, and a preparation method therefor. The bittern-coagulated tofu is composed of the following components in parts by weight: 50-100 parts of soybeans, 3-6 parts of a lipoxygenase inhibitor, 3-5 parts of an anti-allergic agent, 1-3 parts of cellulase, 0.1-0.3 parts of a defoaming agent, and 1-2 parts of a coagulator. Compared with commercially available bittern-coagulated tofu, the bittern-coagulated tofu capable of inhibiting lipoxygenase of the present application has lower lipoxygenase activity, lower health risk, smaller beany flavor, and better smell and taste.

Description

Lipoxygenase-inhibiting brine tofu and preparation method thereof Technical Field

[0001] The present application relates to the field of food processing technology, and in particular to brine tofu capable of inhibiting lipoxygenase and a preparation method thereof. Background Art

[0002] During tofu production and processing, lipoxygenase, a type of enzyme found in soybeans, cannot be removed and accumulates in the tofu. Lipoxygenase is an iron-containing oxidoreductase found in the tissues and cells of animals and plants. This enzyme produces a strong beany odor, affecting the aroma and flavor of tofu; it can also cause a range of health problems.

[0003] Lipoxygenase is primarily divided into six isoforms: 1-, 3-, 5-, 8-, 12-, and 15-lipoxygenase. 5-, 12-, and 15-lipoxygenases are particularly closely associated with inflammation. 5-Lipoxygenase, the most common and well-studied lipoxygenase isoform, is a key enzyme in the biosynthesis of many highly reactive oxidized lipids. It catalyzes the conversion of arachidonic acid to 5-hydroxyperoxyeicosatetraenoic acid, which is then oxidized to leukotrienes. Leukotrienes are proinflammatory lipid mediators associated with a variety of chronic inflammatory diseases, including asthma, chronic obstructive pulmonary disease, inflammatory bowel disease, arthritis, atherosclerosis, dermatitis, and cancer. Through further dioxygenation and synergistic oxidation of exogenous chemicals, they play a crucial role in the development and progression of diseases such as inflammation, asthma, cerebral ischemia, some malignant tumors, and Alzheimer's disease. Currently, lipoxygenase inhibitors are used clinically in pharmaceutical research, but their application in the food industry is limited. Lipoxygenase is widely present in edible plants and animals. Humans often and inevitably ingest lipoxygenase during their diets, particularly in soy products. Therefore, there is a need to develop soy products that inhibit lipoxygenase to address the flavor impact and health risks associated with lipoxygenase. Summary of the Invention

[0004] A brine tofu with lipoxygenase inhibition comprises the following components in parts by weight: 50-100 parts of soybeans, 3-6 parts of lipoxygenase inhibitors, 3-5 parts of antiallergic agents, 1-3 parts of cellulase, 0.1-0.3 parts of defoaming agents, and 1-2 parts of coagulants.

[0005] Preferably, the lipoxygenase inhibitor is one or more of marshmallow, scutellaria, and gardenia.

[0006] Preferably, the lipoxygenase inhibitor is composed of the following components in percentage by mass: 70% marshmallow, 10% scutellaria, and 20% gardenia.

[0007] Marshmallow is a traditional Chinese herb used both as a food and medicine. It is rich in essential unsaturated fatty acids. It contains 18 amino acids, with glutamate being the highest in non-essential amino acids. It also contains a variety of minerals and trace elements essential to the human body. In my country, marshmallow is often eaten cold with dried bonito flakes, soy sauce, oyster sauce, sesame oil, sugar, and water, and is widely loved for its unique taste and fragrance. Marshmallow was introduced to France in the early 19th century. French chefs discovered that the mucilage from the marshmallow root forms a thick gel when mixed with water. This led them to invent marshmallows, a confectionery product made by blending the mucilage from the marshmallow root with syrup, egg whites, and vanilla seeds. The confection helps relieve coughs and expel phlegm.

[0008] Ingredients in marshmallow, such as trans-arginine, apigenin 7-O-(6''-trans-p-acyl-β-D-pyranoglucoside), and acacetin 7-O-(6''-p-acyl)-β-D-pyranoglucoside, have good lipoxygenase inhibitory activity and hypoglycemic activity. And because of their unique aroma and gel texture, adding them to tofu can not only exert the above-mentioned pharmacological effects, but also improve the taste and smell of tofu and enhance its palatability.

[0009] Studies have shown that the combination of Scutellaria baicalensis and Gardenia jasminoides can be used as clinical lipoxygenase inhibitors in the medical field. They can inhibit the activity of lipoxygenase through metabolic pathways such as 5-LOX / LTB4, TLR4 / MyD88, and MAPK. Among them, the 5-LOX / LTB4 pathway is a metabolic pathway directly involved in lipoxygenase and has complex connections with other related pathways. Studies have shown that inhibiting this pathway may play an active role in inhibiting inflammatory responses by downregulating tumor necrosis factor-α and interleukin-β and upregulating transforming growth factor-β and interleukin-10. The inhibition of this pathway is manifested by downregulation of 5-LOX protein expression levels.

[0010] The combination of Scutellaria baicalensis and Gardenia jasminoides has a stimulating effect on the stomach and intestines; while Marshmallow can regulate the gastric mucosa. The three ingredients are combined to create a lipoxygenase inhibitor, which not only inhibits lipoxygenase activity but also addresses the side effects of the combined use of Scutellaria baicalensis and Gardenia jasminoides. Furthermore, the unique aroma of Gardenia jasminoides further enhances the aroma and flavor of tofu.

[0011] Preferably, the preparation method of the lipoxygenase inhibitor is as follows: A1: placing the stems and leaves of marshmallow, the roots of scutellaria baicalensis, and the fruits of gardenia in an electric blast drying oven, and drying them at 40-60° C. to a constant weight;

[0012] A2: Weigh the dried sunflower stems and leaves, Scutellaria baicalensis roots, and Gardenia jasminoides fruits in the required proportions, grind them using a grinder, and pass through a 20-mesh sieve to obtain Material A.

[0013] A3: Add 40%-60% ethanol to material A at a material-liquid ratio of 1:20-1:30 and soak for 24 hours;

[0014] A4: Mix the impregnated material A and ethanol evenly, and extract in a constant temperature water bath at 70-90°C for 1-3 hours;

[0015] A5: After the feed solution is allowed to cool to room temperature, it is filtered using a vacuum filter and the filtrate is collected to obtain Solution A;

[0016] A6: Place solution A in a rotary evaporator and evaporate in a water bath under vacuum at 40-60°C until the volume reaches 300-500 mL to obtain solution B.

[0017] A7: Place solution B in a vacuum drying oven and dry it under vacuum at 50-70°C to a constant weight to obtain the lipoxygenase inhibitor.

[0018] Preferably, the temperature in step A1 is 50°C.

[0019] Preferably, the material-liquid ratio in step A3 is 1:25.

[0020] Preferably, the ethanol concentration in step A3 is 49%.

[0021] Preferably, the temperature in step A4 is 80°C.

[0022] Preferably, the extraction time in step A4 is 2 h.

[0023] Preferably, the temperature in step A6 is 50°C.

[0024] In traditional Chinese medicine extraction processes, boiling water decoction or wine maceration are commonly used. The former uses too high an extraction temperature, which can easily inactivate the active ingredients in the Chinese medicine at high temperatures. The latter takes too long to extract, and the alcohol concentration of the wine decreases to varying degrees over time and storage conditions during the long extraction process, resulting in inconsistent product quality and making it unsuitable for standardized production processes. The lipoxygenase inhibitor in the salt-cured tofu component of the present application is prepared using traditional Chinese herbal ingredients using ethanol reflux extraction and vacuum drying. It has the advantages of parameter visualization, stable conditions, and uniform product quality.

[0025] Preferably, the antiallergic agent is one or more of perilla, green tea, and coix seed.

[0026] Preferably, the antiallergic agent is composed of the following components in percentage by mass: 30% perilla, 50% green tea, and 20% coix seed.

[0027] While lipoxygenase inhibitors can inhibit lipoxygenase activity, long-term and excessive consumption as food can cause allergic reactions, resulting in symptoms such as rashes and itching. Therefore, the addition of appropriate anti-allergic agents is necessary to address this issue. Perilla, green tea, and coix seed are all dual-use traditional Chinese medicine ingredients that can be used as both food and medicine. They can activate the AKT pathway to regulate DC2.4 gene expression, further regulating T cell gene expression and Th1 differentiation, resulting in anti-allergic activity. Adding them to soy milk or tofu can also reduce the beany odor and improve the taste.

[0028] Preferably, the preparation method of the antiallergic agent is as follows:

[0029] B1: Place perilla, green tea, and coix seed in an electric air drying oven and dry at 40-60°C until constant weight is reached.

[0030] B2: Weigh dried perilla, green tea, and coix seed according to the required proportions, crush them using a grinder, and pass through a 20-mesh sieve to obtain material A;

[0031] B3: Add material A to distilled water at a material-liquid ratio of 1:20-1:30 and soak for 24 hours;

[0032] B4: Mix the impregnated material A and ethanol evenly, and extract at 100°C in a constant temperature water bath for 1-3 hours;

[0033] B5: After the feed solution is allowed to cool to room temperature, it is filtered using a vacuum filter and the filtrate is collected to obtain solution A;

[0034] B6: Place solution A in a rotary evaporator and evaporate in a water bath under vacuum at 40-60°C to a volume of 300-500 mL to obtain solution B.

[0035] B7: Place solution B in a freeze dryer and freeze-dry under vacuum conditions to constant weight to obtain the antiallergic agent.

[0036] Preferably, the defoaming agent is one or more of triethanolamine stearate, octadecyl stearate, and aluminum stearate compound.

[0037] Preferably, the coagulant is one or more of calcium chloride, calcium acetate, calcium lactate, magnesium sulfate, and trimagnesium citrate.

[0038] Preferably, the method for preparing the brine tofu that inhibits lipoxygenase is as follows:

[0039] C1: Select good-quality soybeans and place them in a basin. Rinse them with a high-pressure water gun first. Then rinse them 2-5 times with 3-5°C water to thoroughly clean the surface of the soybeans.

[0040] C2: Soak in 40-60℃ water for 5-6 minutes. After soaking, quickly inject 40-50℃ water and continue soaking for 3-4 hours.

[0041] C3: After soaking, remove the cleaned soybeans, cover them with two layers of gauze to protect them from light, and place them in a constant temperature incubator at 20-30℃. Water them every 4-5 hours and use them after 3 days.

[0042] C4: Select good-quality soybeans, wash them, and soak them in clean water for 14-16 hours.

[0043] C5: Drain the soybeans, add the required proportions of lipoxygenase inhibitor and antiallergic agent, and grind the mixture for 3-5 minutes to obtain material A;

[0044] C6: Use a stirrer to stir and mix at a speed of 240-260 r / min, and pass through a 300-mesh sieve to obtain material B;

[0045] C7: Add material B into warm water 8-10 times its mass, maintain the water temperature at 30-70°C, and allow the reaction time to 60-120 minutes to form raw soy milk, which is solution A.

[0046] C8: Ultrasonic vibration of solution A was performed using 20 kHz low-frequency ultrasound. The water temperature was adjusted to 75-85°C and the vibration time was maintained for 4-6 minutes.

[0047] C9: When the temperature drops to 40-60°C, add cellulase and allow to hydrolyze for 60-80 minutes to obtain solution B.

[0048] C10: Add defoamer to solution B, let it stand for 30-40 minutes, and remove the scum;

[0049] C11: Use a 120-mesh filter cloth to filter out the dregs thoroughly and remove the suspended dregs.

[0050] C12: Heat the prepared raw soy milk in a water bath. When the soy milk temperature reaches 95°C, maintain the constant temperature for 10-15 minutes. Then transfer the soy milk to an electric heater and keep it boiling for 4-5 minutes.

[0051] C13: UHT sterilization at 140-150°C for 5-10 seconds. The soy milk is now ready.

[0052] C14: Stir the soy milk with a stirrer at 230-250 r / min to reduce the temperature of the soy milk to 83-86°C;

[0053] C15: Quickly add the coagulant, stir evenly, and keep warm in the insulation jacket for at least 12 minutes;

[0054] C16: Press with a weight of 10-11 kg for at least 15 minutes, and then press with a weight of 20-21 kg for 15 minutes to obtain a tofu sample, which is then stored in a refrigerator at 4°C for 24 hours to obtain brine tofu with lipoxygenase inhibition.

[0055] In summary, this application has the following beneficial effects:

[0056] 1. The brine tofu with lipoxygenase inhibition of the present application innovatively adds a lipoxygenase inhibitor. The lipoxygenase inhibitor contains ingredients such as marshmallow, scutellaria, and gardenia, which can inhibit the activity of lipoxygenase through metabolic pathways such as 5-LOX / LTB4, TLR4 / MyD88, and MAPK. It can also improve the flavor of tofu, increase its palatability, and will not cause side effects on the gastrointestinal tract.

[0057] 2. The brine tofu that inhibits lipoxygenase in this application innovatively adds an anti-allergic agent, which contains ingredients such as perilla, green tea, and coix seed. It can regulate DC2.4 gene expression by activating the AKT pathway, and further regulate T cell gene expression and Th1 differentiation to produce anti-allergic activity; adding it to soy milk or tofu can also inhibit the beany smell and improve the taste.

[0058] 3. The lipoxygenase inhibitor in the components of the brine tofu for inhibiting lipoxygenase proposed in this application is selected from traditional Chinese herbal medicine ingredients and is prepared by ethanol reflux extraction and vacuum drying methods. It has the advantages of parameter visualization, stable conditions, and uniform product quality. Specific implementation plan

[0059] In the following specific examples, the experimental methods are as follows:

[0060] Specimen Collection: Under identical and appropriate laboratory conditions, rats were fed the diets described in each Example or Comparative Example for 30 days. After fasting for 24 hours, the rats were gavaged with 5 mL / kg of normal saline. One hour after treatment, they were gavaged with 50 mL / kg of anhydrous ethanol. One hour after treatment, chloral hydrate was injected intraperitoneally for anesthesia. After anesthesia, the rats were fixed to a mouse board in the supine position. The abdomen was opened along the midline below the xiphoid process, the stomach was removed from the abdominal cavity, and the cardia and pyloric ends were ligated before removal. The stomach was opened along the greater curvature, and the residual gastric contents were flushed with normal saline. The gastric mucosal damage was observed. A 1 cm x 1 cm area of ​​gastric tissue was excised from the site of obvious mucosal damage, placed in an EP tube, and stored at -80°C.

[0061] Lipoxygenase protein expression detection: Western blot was used to detect the expression of 5-lipoxygenase, 12-lipoxygenase, and 15-lipoxygenase in the gastric mucosa of each group. Gastric mucosal tissue samples of rats in each group were taken out from the -80℃ refrigerator.

[0062] The tissue was thoroughly ground in a homogenizer, and tissue lysis buffer was added to extract total protein. After gel preparation, protein loading, SDS-PAGE, protein transfer, incubation with primary anti-TRPV1 antibody (1:1000 dilution), secondary antibody, ECL, luminescence, development, and fixation, optical density was calculated using grayscale analysis software. The grayscale value ratio (p) of the target protein / internal reference was used as the target protein expression level.

[0063] Sensory evaluation: Ten professionals were invited to evaluate the products and the average was calculated. The sensory evaluation included two indicators: smell and taste, with a maximum score of 30. The sensory evaluation criteria were as follows: a distinct beany smell (0-10 points), a slight beany smell (10-20 points), and no odor (20-30 points).

[0064] The present application will be further described below in conjunction with specific examples. The specific examples are implemented based on the technical solutions of the present application, and detailed implementation methods and operating procedures are provided. It should be understood that these examples are only used to illustrate the present application and are not intended to limit the scope of the present application. The experimental methods in the following examples that do not specify specific conditions are generally carried out under normal conditions. Unless otherwise stated, ratios and percentages are by weight. Example 1

[0065] A lipoxygenase-inhibiting brine tofu comprises the following components in parts by weight: 100 parts soybeans, 5 parts lipoxygenase inhibitor, 4 parts anti-allergic agent, 2 parts cellulase, 0.2 parts defoaming agent, and 1.5 parts coagulant. The lipoxygenase inhibitor comprises the following components in percentage by weight: 70% marshmallow, 10% scutellaria, and 20% gardenia. The anti-allergic agent comprises the following components in percentage by weight: 30% perilla, 50% green tea, and 20% coix seed. Example 2

[0066] A lipoxygenase-inhibiting brine tofu comprises the following components in parts by weight: 100 parts soybeans, 3 parts lipoxygenase inhibitor, 5 parts anti-allergic agent, 2 parts cellulase, 0.2 parts defoaming agent, and 1.5 parts coagulant. The lipoxygenase inhibitor comprises the following components in percentage by weight: 70% marshmallow, 10% scutellaria, and 20% gardenia. The anti-allergic agent comprises the following components in percentage by weight: 30% perilla, 50% green tea, and 20% coix seed. Example 3

[0067] A lipoxygenase-inhibiting brine tofu comprises the following components by weight: 80 parts soybeans, 6 parts lipoxygenase inhibitor, 5 parts anti-allergic agent, 2 parts cellulase, 0.2 parts defoaming agent, and 1.5 parts coagulant. The lipoxygenase inhibitor comprises the following components by weight: 70% marshmallow, 10% scutellaria, and 20% gardenia. The anti-allergic agent comprises the following components by weight: 30% perilla, 50% green tea, and 20% coix seed.

[0068] Comparative Example 1

[0069] Commercially available complete mouse food.

[0070] Comparative Example 2

[0071] A certain brand of brine tofu available on the market.

[0072] Comparative Example 3

[0073] A lipoxygenase-inhibiting brine tofu is prepared, comprising the following components by weight: 100 parts soybeans, 4 parts anti-allergic agent, 2 parts cellulase, 0.2 parts defoaming agent, and 1.5 parts coagulant. The anti-allergic agent comprises the following components by weight: 30% perilla, 50% green tea, and 20% coix seed. This differs from Example 1 in that it does not contain a lipoxygenase inhibitor.

[0074] Comparative Example 4

[0075] A lipoxygenase-inhibiting salted tofu is prepared, comprising the following components by weight: 100 parts soybeans, 5 parts lipoxygenase inhibitor, 2 parts cellulase, 0.2 parts defoaming agent, and 1.5 parts coagulant. The lipoxygenase inhibitor is composed of the following components by weight: 70% marshmallow, 10% scutellaria, and 20% gardenia. This differs from Example 1 in that it does not contain an antiallergic agent.

[0076] Comparative Example 5

[0077] A lipoxygenase-inhibiting salted tofu is prepared, comprising the following components by weight: 100 parts soybeans, 5 parts lipoxygenase inhibitor, 4 parts antiallergic agent, 2 parts cellulase, 0.2 parts defoaming agent, and 1.5 parts coagulant. The lipoxygenase inhibitor comprises the following components by weight: 45% Scutellaria baicalensis and 55% Gardenia jasminoides. The antiallergic agent comprises the following components by weight: 30% Perilla frutescens, 50% Green tea, and 20% Coix seed. This differs from Example 1 in that the lipoxygenase inhibitor does not contain Marshmallow.

[0078] Comparative Example 6

[0079] A lipoxygenase-inhibiting salted tofu is prepared, comprising the following components in parts by weight: 100 parts soybeans, 5 parts lipoxygenase inhibitor, 4 parts antiallergic agent, 2 parts cellulase, 0.2 parts defoaming agent, and 1.5 parts coagulant. The lipoxygenase inhibitor comprises the following components in percentage by weight: 75% marshmallow and 25% gardenia. The antiallergic agent comprises the following components in percentage by weight: 30% perilla, 50% green tea, and 20% coix seed. This differs from Example 1 in that the lipoxygenase inhibitor does not contain Scutellaria baicalensis.

[0080] Comparative Example 7: A lipoxygenase-inhibiting salted tofu is prepared, comprising the following components in parts by weight: 100 parts soybeans, 5 parts lipoxygenase inhibitor, 4 parts anti-allergic agent, 2 parts cellulase, 0.2 parts defoaming agent, and 1.5 parts coagulant. The lipoxygenase inhibitor comprises the following components in percentage by weight: 80% marshmallow and 20% scutellaria. The anti-allergic agent comprises the following components in percentage by weight: 30% perilla, 50% green tea, and 20% coix seed. This differs from Example 1 in that the lipoxygenase inhibitor does not contain gardenia.

[0081] Comparative Example 8

[0082] A lipoxygenase-inhibiting salted tofu is prepared, comprising the following components by weight: 100 parts soybeans, 5 parts lipoxygenase inhibitor, 4 parts antiallergic agent, 2 parts cellulase, 0.2 parts defoaming agent, and 1.5 parts coagulant. The lipoxygenase inhibitor is composed of the following components by weight: 70% marshmallow, 10% scutellaria, and 20% gardenia. The antiallergic agent is composed of the following components by weight: 65% green tea and 35% coix seed. This differs from Example 1 in that the antiallergic agent does not contain perilla.

[0083] Comparative Example 9

[0084] A lipoxygenase-inhibiting salted tofu is prepared, comprising the following components by weight: 100 parts soybeans, 5 parts lipoxygenase inhibitor, 4 parts antiallergic agent, 2 parts cellulase, 0.2 parts defoaming agent, and 1.5 parts coagulant. The lipoxygenase inhibitor is composed of the following components by weight: 70% marshmallow, 10% scutellaria, and 20% gardenia. The antiallergic agent is composed of the following components by weight: 55% perilla and 45% coix seed. This differs from Example 1 in that the antiallergic agent does not contain green tea.

[0085] Comparative Example 10

[0086] A lipoxygenase-inhibiting salted tofu is prepared, comprising the following components in parts by weight: 100 parts soybeans, 5 parts lipoxygenase inhibitor, 4 parts anti-allergic agent, 2 parts cellulase, 0.2 parts defoaming agent, and 1.5 parts coagulant. The lipoxygenase inhibitor is composed of the following components in percentage by weight: 70% marshmallow, 10% scutellaria, and 20% gardenia. The anti-allergic agent is composed of the following components in percentage by weight: 40% perilla and 60% green tea. This differs from Example 1 in that the anti-allergic agent does not contain coix seed.

[0087] Comparative Example 11

[0088] A lipoxygenase-inhibiting salted tofu is prepared, comprising the following components by weight: 100 parts soybeans, 5 parts lipoxygenase inhibitor, 4 parts antiallergic agent, 2 parts cellulase, 0.2 parts defoaming agent, and 1.5 parts coagulant. The lipoxygenase inhibitor is composed of the following components by weight: 70% marshmallow, 10% scutellaria, and 20% gardenia. The antiallergic agent is composed of the following components by weight: 30% perilla, 50% green tea, and 20% coix seed. This method differs from Example 1 in that the lipoxygenase inhibitor and antiallergic agent are extracted using a traditional boiling water decoction method.

[0089] Experiment 1

[0090] Lipoxygenase protein expression detection experiment was performed on Examples 1-3 and Comparative Examples 1-11

[0091] The test results are shown in Table 1.

[0092]

[0093] As shown in Table 1, the model group (Comparative Example 2) showed significantly increased expression levels of 5-lipoxygenase, 12-lipoxygenase, and 15-lipoxygenase compared to the control group (Comparative Example 1), indicating that long-term consumption of a certain brand of commercially available brine tofu leads to lipoxygenase accumulation. The expression levels of 5-lipoxygenase, 12-lipoxygenase, and 15-lipoxygenase were significantly decreased in Examples 1-3 and Comparative Examples 3-11, with the greatest decrease in Example 1. This demonstrates that the brine tofu for lipoxygenase inhibition proposed in this application exhibits lipoxygenase inhibitory activity, achieved through the organic combination and synergistic action of the lipoxygenase inhibitor, antiallergic agent, and their internal components. Furthermore, the proposed method for extracting the herbal components from brine tofu for lipoxygenase inhibition retains more active ingredients than traditional extraction methods.

[0094] Experiment 2

[0095] Sensory scoring experiments were conducted on Example 13 and Comparative Examples 2-11.

[0096] The test results are shown in Table 2.

[0097] Table 2 Sensory evaluation test results of Examples 1-3 and Comparative Examples 2-11

[0098]

[0099] It can be seen from the experimental results in Table 1 that although the brine tofu for inhibiting lipoxygenase proposed in this application has added many pharmacologically active ingredients, it does not affect the flavor of the product. On the contrary, due to the dual-purpose food and medicine of these components, its smell and taste are better than a certain brand of brine tofu on the market.

[0100] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the present embodiment as needed, but as long as they are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A bittern tofu for inhibiting lipoxygenase, which is composed of the following components in parts by weight: 50 - 100 parts of soybeans, 3 - 6 parts of lipoxygenase inhibitor, 3 - 5 parts of anti - allergy agent, 1 - 3 parts of cellulase, 0.1 - 0.3 parts of defoamer, 1 - 2 parts of coagulant.

2. The bittern tofu for inhibiting lipoxygenase according to claim 1, characterized in that, The lipoxygenase inhibitor is one or more of Althaea officinalis, Scutellaria baicalensis, and Gardenia jasminoides.

3. A bittern tofu for inhibiting lipoxygenase according to claim 2, wherein The lipoxygenase inhibitor is composed of the following components by mass percentage: 70% of Althaea officinalis, 10% of Scutellaria baicalensis, and 20% of Gardenia jasminoides.

4. A bittern tofu for inhibiting lipoxygenase according to claim 3, characterized in that, The preparation method of the lipoxygenase inhibitor is as follows: A1: Dry the stems and leaves of Althaea officinalis, the roots of Scutellaria baicalensis, and the fruits of Gardenia jasminoides at 40 - 60 °C until constant weight. A2: Weigh the dried stems and leaves of Althaea officinalis, the roots of Scutellaria baicalensis, and the fruits of Gardenia jasminoides according to the required ratio, crush them, and pass through a 20 - mesh sieve to obtain material A. A3: Add material A to ethanol with a concentration of 40% - 60% at a liquid - to - solid ratio of 1:20 - 1:30, and soak for 24 h. A4: Stir the soaked material A and ethanol evenly, and extract at 70 - 90 °C for 1 - 3 h. A5: Let the liquid - solid mixture stand and cool to room temperature, then filter by suction to collect the filtrate to obtain solution A. A6: Carry out rotary evaporation in a water bath under vacuum at 40 - 60 °C until the volume is concentrated to 300 - 500 mL to obtain solution B. A7: Dry solution B to constant weight under vacuum at 50 - 70 °C to obtain the lipoxygenase inhibitor.

5. A bittern tofu for inhibiting lipoxygenase according to claim 4, characterized in that, The liquid - to - solid ratio in step A3 is 1:

25.

6. The bittern tofu for inhibiting lipoxygenase according to claim 4, wherein The ethanol concentration in step A3 is 49%.

7. A bittern tofu for inhibiting lipoxygenase according to claim 4, characterized in that, The temperature in step A4 is 80 °C.

8. A bittern tofu for inhibiting lipoxygenase according to claim 1, characterized in that, The anti - allergy agent is one or more of Perilla frutescens, green tea, and Coix lacryma - jobi.

9. A bittern tofu for inhibiting lipoxygenase according to claim 8, characterized in that, The anti - allergy agent is composed of the following components by mass percentage: 30% of Perilla frutescens, 50% of green tea, and 20% of Coix lacryma - jobi.

10. A bittern tofu for inhibiting lipoxygenase according to claim 9, characterized in that, The preparation method of the anti - allergy agent is as follows: B1: Dry Perilla frutescens, green tea, and Coix lacryma - jobi at 40 - 60 °C until constant weight. B2: Weigh the dried Perilla frutescens, green tea, and Coix lacryma - jobi according to the required ratio, crush them, and pass through a 20 - mesh sieve to obtain material A. B3: Add material A to distilled water at a liquid - to - solid ratio of 1:20 - 1:30, and soak for 24 h. B4: Stir the soaked material A and ethanol evenly, and extract at 100 °C for 1 - 3 h. B5: Let the liquid - solid mixture stand and cool to room temperature, then filter by suction to collect the filtrate to obtain solution A. B6: Carry out rotary evaporation in a water bath under vacuum at 40 - 60 °C until the volume is concentrated to 300 - 500 mL to obtain solution B. B7: Freeze - dry solution B to constant weight under vacuum to obtain the anti - allergy agent.

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