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Composite nutrient bean curd and production method thereof

A technology of tofu and nutrition, which is applied in the field of compound nutrition tofu and its production, can solve the problems of lack of color and nutrient components of fruits and vegetables, and achieve the effect of rich nutrition and delicious taste

Inactive Publication Date: 2010-06-16
BEIJING QINGDA HUAYAN HEALTH FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But above-mentioned patent lacks the nutritional labeling of fruit and vegetable color and luster and fruit and vegetable, therefore, needs to propose a kind of compound nutrition bean curd and its production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of compound nutrition bean curd, comprises following raw material, and the weight unit of described raw material is kilogram, and the weight ratio of described raw material is:

[0029] Soybean 250-300, Magnolia officinalis 10-20,

[0030] raw astragalus 10-20, woody 10-20,

[0031] Amomum 10-20, Huoxiang 10-20,

[0032] Coix seed 10-20, Atractylodes macrocephala 10-20,

[0033] Citrus aurantium 10-20, Yam 15-25,

[0034] Bergamot 10-20, Licorice 4-8,

[0035] Xuan Hu Suo 15-25, clean water 7000.

[0036] In this embodiment, only the input raw materials are disclosed, and its production process and additives are referred to Embodiment 3.

Embodiment 2

[0038] A kind of compound nutrition bean curd, comprises following raw material, and the weight unit of described raw material is kilogram, and the weight ratio of described raw material is:

[0039] soybean 250, magnolia 15,

[0040] raw astragalus 15, woody 15,

[0041] Amomum 15, Huoxiang 15,

[0042] Coix seed 15, Atractylodes macrocephala 15,

[0043] Citrus aurantium 15, Yam 20,

[0044] Bergamot 15, Licorice 6,

[0045] Xuan Hu Suo 20, clean water 7000.

[0046] In this embodiment, only the input raw materials are disclosed, and the production process and additives used refer to Embodiment 3, which will not be described in detail here.

Embodiment 3

[0048] A method for producing compound nutritional tofu, comprising the following raw materials, the weight unit of the raw materials is kilogram, and the weight ratio of the raw materials is: soybean 250-300, raw astragalus 10-20, amomum 10-20, coix seed 10-20, Aurantium 10-20, Bergamot 10-20, Corydalis 15-25, Magnolia officinalis 10-20, Woody 10-20, Huoxiang 10-20, Yam 15-25, Atractylodes 10-20, Glycyrrhizae 4-8; The production operation steps are as follows:

[0049] A. Soak the soybeans according to the stated ratio. The weight of the processed soybeans is 1.1 times of the original weight, and they are taken out for later use; usually the soybeans are soaked in 3 times the water for about 8-12 hours in summer and about 18 hours in winter. -24 hours. Practice has proved that whether soybean soaking is moderate or not, not only affects the quantity of the product but also affects the quality of the product. The moderately soaked soybean protein film is in a brittle state. ...

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Abstract

The invention relates to a composite nutrient bean curd and a production method thereof, and is characterized by comprising the following raw materials in parts by weight: 250-300 parts of soybean, 10-20 parts of raw astragalus mongholicus, 10-20 parts of fructus amomi, 10-20 parts of semen coicis, 10-20 parts of immature bitter orange, 10-20 parts of fingered citron, 15-25 parts of rhizoma corydalis, 10-20 parts of magnolia officinalis, 10-20 parts of elecampane, 10-20 parts of agastache rugosus, 15-25 parts of rhizoma dioscoreae, 10-20 parts of bighead atractylodes rhizome and 4-8 parts of liquorice. Compared with the prior art, the invention has the advantages of fruit and vegetable color and luster, fruit and vegetable fruit nut component, rich nutrition and the like.

Description

technical field [0001] The invention relates to a compound nutritional tofu and a production method thereof. The tofu is made from soybeans as a main material and various vegetables, fruits and nuts as auxiliary materials. Background technique [0002] Tofu is a traditional food of the Chinese nation. Because traditional tofu uses a single raw material, its nutritional components are not comprehensive enough, and it does not meet the needs of modern people's tastes. For this reason, Chinese patent 200710192431.2 discloses a kind of preparation method of nutritious and healthy peanut bean curd, and the nutritious and healthy peanut tofu that adopts this method to make eats taste pure, and mouthfeel is fine and smooth, and cost is low and nutritious, and it comprises soaking soybean, mixing peanut, Add water to grind, filter to remove slag, boil, add raw water, squeeze into the box, take out the box, sprinkle refined salt, boil in boiling water, remove and dry, sterilize, bag ...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/29A23C20/02A23L11/45A23L33/00
Inventor 张杰曹飞
Owner BEIJING QINGDA HUAYAN HEALTH FOOD TECH
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