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Caulis dendrobii beancurd

A technology of dendrobium and tofu, which is applied in the field of food processing, can solve problems such as high prices, and achieve the effects of enhancing immunity, tender taste, and protecting cardiovascular and cerebrovascular

Inactive Publication Date: 2018-03-23
WUHE TONGSHIFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing technology, Dendrobium is often used as a high-end product, and the price is relatively high, but the products of Dendrobium need to be more down-to-earth, and need to be integrated into people's most common food. In order to increase the product diversity of Dendrobium

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A dendrobium bean curd, recorded in parts by mass, is prepared from the following components: 100 parts of soybeans, 5 parts of dendrobium, 30 parts of skim milk, 5 parts of galactooligosaccharides, 15 parts of purple cabbage, 20 parts of black beans, and 3 parts of honey , 0.1 part of Radix Acanthopanax Peel, 1 part of Radix Acanthopanax; its preparation method is specifically as follows:

[0015] (1) Wash the soybeans, remove impurities, crush them to 100 mesh, add 2 times the weight of the soybeans in water, heat to boil, keep warm for 10-15 minutes, and apply ultrasonic vibration treatment for 60 seconds during the cooling process. Filter to obtain soybean milk and bean dregs for the first time, add 10 times the mass fraction of water to the bean dregs, heat and boil, concentrate until the volume is one-third of the original volume, and filter to obtain second soybean milk and impurities; combine the first Soymilk and secondary soymilk to obtain soymilk;

[0016] (...

Embodiment 2

[0021] A dendrobium bean curd, recorded in parts by mass, is prepared from the following components: 150 parts of soybeans, 10 parts of dendrobium, 40 parts of skim milk, 8 parts of galactooligosaccharides, 18 parts of purple cabbage, 30 parts of black beans, and 5 parts of honey , 0.3 part of Radix Acanthopanax, 2 parts of Radix Acanthopanax; its preparation method, specifically is the following steps:

[0022] (1) Wash the soybeans, remove impurities, crush them to 100 meshes, add 2 times the mass of the soybeans in water, heat to boil, keep warm for 10-15 minutes, and apply ultrasonic vibration treatment for 90 seconds during the cooling process. Filter to obtain soybean milk and bean dregs for the first time, add 10 times the mass fraction of water to the bean dregs, heat and boil, concentrate until the volume is one-third of the original volume, and filter to obtain second soybean milk and impurities; combine the first Soymilk and secondary soymilk to obtain soymilk;

[...

Embodiment 3

[0028] A dendrobium bean curd, recorded in parts by mass, is prepared from the following components: 120 parts of soybeans, 8 parts of dendrobium, 35 parts of skim milk, 6 parts of galactooligosaccharides, 17 parts of purple cabbage, 25 parts of black beans, and 4 parts of honey , 0.2 part of Radix Acanthopanax, 1.5 parts of Cauliflower; its preparation method is specifically as follows:

[0029] (1) Wash the soybeans, remove impurities, crush them to 100 mesh, add 2 times the weight of the soybeans in water, heat to boil, and keep warm for 12 minutes. During the cooling process, apply ultrasonic vibration treatment for 65 seconds, and filter to obtain Primary soy milk and bean dregs, adding 10 times the mass fraction of water to the bean dregs, heating and boiling, concentrating until the volume is one-third of the original volume, filtering to obtain secondary soy milk and impurities; combining the primary soy milk and Secondary soy milk to get soy milk;

[0030] (2) Wash t...

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PUM

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Abstract

The invention relates to caulis dendrobii beancurd. The caulis dendrobii beancurd is prepared from the following components in parts by mass: 100-150 parts of soybeans, 5-10 parts of caulis dendrobii,30-40 parts of skim milk, 5-8 parts of galactooligosaccharide, 15-18 parts of purple cabbage, 20-30 parts of black beans, 3-5 parts of honey, 0.1-0.3 parts of cortex acanthopanacis and 1-2 parts of cucumis metuliferus. According to experiments, both taste and flavor of the caulis dendrobii beancurd are better than those of commercial common beancurd, the number of potential consumers is large, the caulis dendrobii beancurd also contains caulis dendrobii, no similar products are present in the market, and the market prospect is wide.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to dendrobium bean curd. Background technique [0002] Tofu is one of the main foods on people's table. It is nutritious and rich in a variety of essential proteins, amino acids, unsaturated fatty acids and mineral elements. It has a variety of health functions, can fight cancer, prevent osteoporosis, Thrombosis, lowering blood pressure, lowering blood fat, lowering cholesterol, protecting cardiovascular and cerebrovascular, clearing away heat and detoxification, cleaning intestinal tract, preventing anemia, enhancing gastrointestinal function, and promoting growth and development. [0003] In the existing technology, Dendrobium is often used as a high-end product, and the price is relatively high, but the products of Dendrobium need to be more down-to-earth, and need to be integrated into people's most common food. In order to increase the product diversity of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 童伟雄赵捷赵逸帆林琪瑛童汗成
Owner WUHE TONGSHIFU FOOD
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