Fruit and vegetable colorful health care soybean curd and preparation thereof

Abstract

A multi-colored health care tofu containing fruit and vegetable comprises the following raw materials with the weight portions of 8 to 10 portions of soybean, 4 to 10 portions of fruits, 8 to 10 portions of vegetables and 0.3 to 1 portions of ecological coagulant, wherein, the fruit and the vegetable are the fruits and the vegetables with the pH of less than 7. The ecological coagulant is the mixture of glucose and plaster which is in the ratio of 1 to 3:22 to 28. The production process comprises screening and sorting soybean, soaking and removing peels, grinding for separation, mixing and coloring by adding the extracted natural vegetable juice and fruit juice, cooking and coagulating, squeezing and forming and packing the finished products. In the invention, algin, mannite, plant fiber, protein, a plurality of amino acids, a plurality of vitamins, a plurality of trace elements including calcium, iron and selenium which are the essential matter inside the body are added, which can effectively prevent a plurality of diseases including high blood pressure, obesity, cardiovascular genomic, biliary calculus and other diseases.

Description

Technical field: [0001] The present invention relates to a kind of bean curd, more specifically, the present invention relates to a kind of fruit and vegetable color health bean curd. At the same time, the invention also relates to a preparation method of fruit and vegetable colored health-care tofu. Background technique: [0002] Soybean originated in China and was called "shu" in ancient times. Cultivating soybeans has a history of four or five thousand years in our country. Beans are rich in protein. Every 100 grams of soybeans contains more than 36 grams of protein, which is far ahead in various foods. However, fried soybeans and fried soybeans are not easy to digest, and less than half of the nutrients that can be absorbed by the body. Boiled soybeans are better, and the absorption rate is only 65.5%. Tofu is easier to digest, and 85%-95% of the protein can be absorbed by the body. But the tofu sold in the market has a single color and is not rich in nutrients. Wi...

AI Technical Summary

Problems solved by technology

However, the tofu currently sold in the market has a single color and is not rich in nutrients. With the continuous improvement of people's living standards, the understanding of natural pigments and the need to pay attention to the color and fragrance of food, the traditional tofu and production technology need to be improved.