Method for making konjac health-care bean curd and product thereof

Abstract

The invention discloses a method for making konjac health-care bean curd and a product thereof. The method comprises the following steps: washing and removing the peel of fresh konjac, cutting the konjac into chips or strips, drying, crushing, and removing konjac starch and fibers to obtain konjac glucomannan; removing green of fresh premna microphylla leaves in water at the temperature of 90 DEG C, adding 6-8 times of water for pulping, and performing vacuum filtration to obtain premna microphylla juice; and adding 1 weight part of konjac glucomannan powder into 15-45 weight parts of premna microphylla juice, stirring into a slurry state, steaming the premna microphylla juice in a steam kettle for 10-15 minutes, and taking out the premna microphylla juice and cooling after thoroughly cooking. According to the method, loss of active ingredients in the raw materials can be effectively avoided, and the product has the effects of reducing blood sugar, reducing blood fat, reducing blood pressure, resisting tumors, improving the immunity and eliminating summer-heat by cooling, is green, fresh and tender and has delicate fragrance and excellent mouthfeel. Moreover, because additives such as dietary alkalis and gels are not added, a phenomenon that the body metabolism is influenced due to extremely high intake amount of sodion and other substances when the konjac health-care bean curd is eaten for a long time is avoided.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular, it provides a method for preparing konjac health-care tofu. Background technique [0002] Konjac (Amorphophallus Blume) is a plant of the genus Konjac in the Araceae family. The main component of konjac is glucomannan, also known as KGM, which is a natural high-molecular soluble dietary fiber. , have a feeling of satiety, and can reduce and delay the absorption of glucose, inhibit the synthesis of fatty acids, and have excellent fat-reducing and slimming effects. Konjac glucomannan helps to reduce fat while also contributing to ecological laxative, stable blood sugar, lowering blood fat and anti-fatty liver, safe and non-toxic side effects. [0003] Tofuchai (Prommamicrophylla Turcz), also known as stinky yellow vitex, rot tick, and Guanyin grass, is a perennial deciduous shrub belonging to the family Verbenaceae, with a height of 2-6m. The growth period is from March to ...

AI Technical Summary

Problems solved by technology

However, caustic soda is added in the processing engineering, which destroys the inherent acid-base balance in tofu wood, and may affect the health-care ingredients in tofu wood, thereby lowering the health value of the product, and eating too much will affect the body's metabolism

The health-care tofu made with konjac and bean curd has not been reported