Health-care blueberry tofu and preparation method thereof

Abstract

The invention relates health-care blueberry tofu and a preparation method thereof. The health-care blueberry tofu is made with soybean milk, blueberry leaf powder and blueberry leaf juice according to a weight ratio of 1:0.02-0.08:0.01-0.02. The preparation method includes: firstly picking fresh blueberry leaf, cleaning, crushing, pressing, filtering to obtain blueberry leaf juice and leaf residue, drying the leaf residue, and grinding to obtain the blueberry leaf powder; secondly making well soaked soybean into soybean milk by the conventional methods, adding the blueberry leaf powder into the soybean milk according to the above weight ratio, mixing to obtain mixed milk, and boiling; and thirdly, slowly adding the blueberry leaf juice according to the above weight ratio when the mixed milk cools to 75 DEG-90 DEG C, and after the mixed milk coagulates into uncongealed beancurd, operating procedures according to the conventional methods to obtain finished tofu. Therefore, nutrients in the soybean milk and the blueberry leaf are comprehensively utilized, effects are complentary, nutrition and health values of the tofu are improved, attracting green or light green color is imparted to the tofu, and the tofu has strong fruit flavor and can enhance vitality and prolong life while arousing people's appetite.

Description

technical field [0001] The invention relates to the technical field of soybean food, in particular to a blueberry health-care tofu and a preparation method thereof. Background technique [0002] Tofu is high in vegetable protein, unsaturated fatty acid and lecithin, easy to be absorbed by the human body, easy to cook and low in price, and has become a home-cooked dish on the table. But for a long time, most manufacturers still use soybean as raw material, after refining, filtering, and aging, add coagulants such as bittern, gypsum or gluconolactone to make it, and bittern, gypsum or gluconolactone contain a large amount of The chemical composition of magnesium chloride, calcium sulfate, aluminum hydroxide, sulfide and other chemical components not only affect its food flavor, but also have known and unknown hazards to the human body if eaten in excess. Furthermore, the color, aroma and taste of its finished tofu are very monotonous, the nutritional components are single, an...

AI Technical Summary

Problems solved by technology

But have not found the precedent that blueberry leaf is added in tofu and applied so far, also do not see bibliographical information