CN106509152A - Lotus dried beancurd sticks with increased brightness value and increased yield and preparation method - Google Patents
Lotus dried beancurd sticks with increased brightness value and increased yield and preparation method Download PDFInfo
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- CN106509152A CN106509152A CN201611014387.1A CN201611014387A CN106509152A CN 106509152 A CN106509152 A CN 106509152A CN 201611014387 A CN201611014387 A CN 201611014387A CN 106509152 A CN106509152 A CN 106509152A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses lotus dried beancurd sticks with increased brightness value and increased yield and a preparation method, and belongs to the field of food processing. The dried beancurd sticks disclosed by the invention are bean products which are made from the following raw materials in parts by weight of 80-100 parts of soybeans, 15-25 parts of wheat germs,30-50 parts of lotus flowers, 15-20 parts of lotus leaves, 10-20 parts of a purple cabbage extract, 10-15 parts of lemon juice, 8-15 parts of dried scallop powder and 10-20 parts of an edible adjusting agent through the steps of performing soaking, performing grinding to obtain pulp, cooking the pulp, uncovering pulp skin to obtain dried beancurd sticks, and performing drying, wherein the edible adjusting agent is prepared from the following raw materials of citronella leaves, inulin, pomelo peel, horseradish tree leaves, dried emblic leafflower fruits, linseed meal, fumaric acid, malt oligosaccharide, propylene glycol fatty acid ester, disodium hydrogen phosphate and tea oil. The prepared dried beancurd sticks disclosed by the invention are good in lustrousness, uniform in strips, good in rehydration properties, pliable, tough and unique in mouth feel, delicately fragrant and refreshing to eat, and long in aftertaste; and a processing technology of the dried beancurd sticks is simple in steps, the production yield is high, the quality of obtained products is high, and the production cost is low.
Description
Technical field
The present invention relates to a kind of food and processing method, and in particular to the Flos Nelumbinises of a kind of increase brightness value and raising yield are rotten
Bamboo and preparation method.
Background technology
Dried bean, also known as beancurd sheet or the Glycine max (L.) Merr., is the thin film for boiling bean milk surface solidification, fresh eating or can eat after drying, be east
The common food material of subregion.One word of the Glycine max (L.) Merr. occurs in Li Shizhen (1518-1593 A.D.) earliest《Compendium of Materia Medica》In, Li Shizhen (1518-1593 A.D.) is said, by bean milk plus
When hot, there is a tunic in surface, takes the film out, and obtains final product the Glycine max (L.) Merr. after being dried.Dried bean be by the protein in bean milk, fat etc. into
Segregation junction dried bean is that, with bean milk as raw material, without bean product of the water content obtained in halogen process less than or equal to 11% are ordered, protein contains
Amount 40% or so, fat 20% or so, additionally, also containing abundant glutamic acid, Semen Glyciness Saponin, potassium, calcium, magnesium, zinc, ferrum and core yellow
The material of the needed by human body such as element, thiamine, in antioxidation, prevention of cardiovascular disease, improves the aspects such as body immunity with aobvious
Works is used.It can be seen that, dried bean is a layer that the protein after thermal denaturation is polymerized in the heat absorption of bean milk surface with polysaccharide, lipid material
Protein/lipid film, its formation are substantially a protein compression and separate and the interaction between protein/fat
Process.Therefore, the composition of Semen Glyciness raw material is had with quality on the yield of dried bean and is obviously affected.
And traditional dried bean is mostly the slurrying that carries out, steaming and decocting, drying, flow package with single Semen Glyciness as raw material, and
All it is mostly to be produced with small workshop mode, technology is weak, Semen Glyciness utilization rate only has 40% or so, it is low to go out bamboo rate, poor product quality, and
And the dried bean single varieties of output, homogeneity is seriously.It is battalion after all although traditional Semen Glyciness dried bean protein content is higher
Form point and taste flavor be more single, can not meet modern people diet nutritional is balanced and multiple tastes demand.Mesh
Before, studies in China focuses mostly in the optimization of dried bean production technology, how to improve yuba quality, yield and dried bean raw materials for production
The aspect such as expansion research it is less.
In addition, also there is the problems such as albuminolysis are not thorough, and screenings separates unclean in dried bean production technology at present.Dried bean
There are in quality easy brittle failure, it is not easy to package, be difficult to storage transport the problems such as.And many producers are pursuit juice one now
Taste ground improves yield, so as to add additive in large quantities, blindly use " sodium formaldehyde sulfoxylate " and " sodium hydrosulfite " etc. illegally additive increasing
With dried bean yield, improve dried bean color and luster, in present dried bean production process, generally add sodium bisulphite formaldehyde（It is commonly called as " hanging white
Block "）, its effect can be rate of output 5%-10% for improving dried bean production, while dried bean color and luster can be made to become vivid uniform, and
It is in good taste to have chewiness.But " sodium formaldehyde sulfoxylate " is a kind of industrial bleaching agent prohibited by country for food production) industrial chemicals.
If people's food of the long-term consumption containing " sodium formaldehyde sulfoxylate ", the residual of formaldehyde can seriously damage kidney, and formaldehyde is protoplasm poisonous substance, energy
It is allowed to lose activity with the amino and hydroxy combining in nucleic acid, the metabolism of human body can be affected, stomachache can be caused after eating, vomitted
Tell, the symptom such as dyspnea.Although using above-mentioned harmful additive dried bean yield and quality be improved significantly, but make
Dried bean becomes high additive food by high-protein food, and everybody keeps someone at a respectful distance to this.
The present invention on the basis of the optimization of dried bean production technology, also to how to improve yuba quality, yield and dried bean
The aspects such as raw materials for production, the expansion of additive make further research.
The content of the invention
It is an object of the invention to：For above-mentioned problem, there is provided a kind of nutritious, lotus with health-care effect
Flower dried bean, the effect with the tensile strength and toughness for improving dried bean, also good with glossiness, bar is uniform, and rehydration is good
Advantage.
The technical solution used in the present invention is：
A kind of Flos Nelumbinises dried bean for increasing brightness value and improving yield, by the raw material of following weight proportioning is soaking, defibrination, mashing off,
Taking the bean milk skin, baking step and made by bean product：80～100 parts of Semen Glyciness, 15～25 parts of Fructus Tritici aestivi, 30～50 parts of Flos Nelumbinises, Folium Nelumbinis
15～20 parts, 10～20 parts of purple cabbage extract, 10～15 parts of Fructus Citri Limoniae juice, 8～15 parts of Dried Scallop powder, edible regulator 10～20
Part；The raw material of the edible regulator by Herba Cymbopogonis Citrari leaf, inulin, pomelo peel, leaf of Moringa, emblic dried fruitss, linseed meal, fumaric acid,
Fructus Hordei Germinatus oligose, methyl glycol fatty acid ester, disodium hydrogen phosphate, Oleum Camelliae composition；
The preparation method of the food conditioner is to take the pomelo peel, Herba Cymbopogonis Citrari leaf, leaf of Moringa and the emblic dried fruitss that are dry product, powder
80～100 mesh are broken to, are added linseed meal slow fire to stir-fry, then is carried out micronizing, cross 200～220 eye mesh screens, obtain mixed powder
Material；Take Fructus Hordei Germinatus oligose and add water and be tuned into 20～30% weight concentrations, by the sugar liquid for mixing up and mixed powder, inulin, fumaric acid, the third two
Alcohol fatty acid ester, disodium hydrogen phosphate, Oleum Camelliae mixing, do not stop to stir fully dissolving, then through being spray-dried, spray drying condition are
Inlet temperature is 150～165 DEG C, and leaving air temp is 70 DEG C～80 DEG C；500～650 revs/min of the rotating speed of sampling pump, sample introduction pressure
Scope is in 2MPa.
Used as the preferred technical solution of the present invention, the raw material of the edible regulator is by 3～8 parts of Herba Cymbopogonis Citrari leaf, inulin 3～8
Part, pomelo peel, 15～25 parts, 5～10 parts of leaf of Moringa, 8～15 parts of emblic dried fruitss, 8～15 parts of linseed meal, fumaric acid 0.5～
1.5 parts, 10～20 parts of Fructus Hordei Germinatus oligose, 0.8～1.5 part of methyl glycol fatty acid ester, 0.8～1.5 part of disodium hydrogen phosphate, Oleum Camelliae 0.5
～1.5 parts of compositions.
The present invention increases brightness value and improves the preparation method of the Flos Nelumbinises dried bean of yield, comprises the following steps：
（1）Fructus Tritici aestivi adds water and endures standby to sticky plumule medicated porridge；
（2）Flos Nelumbinises, Folium Nelumbinis process：First Flos Nelumbinises Folium Nelumbinis are cleaned, is then chopped up, Jing 3～10min of blanching treatment, dehydration, to burn
Add the selenium concentration of its weight 80～90% to be beaten for 3～5% selenium-rich solution in rear Flos Nelumbinises, Folium Nelumbinis, Flos Nelumbinises mixing is obtained
Serosity is standby；
（3）It is prepared by purple cabbage extract：Take fresh purple cabbage cleaning to drain, process be dried by constant temperature electric oven then,
Until water content is crushed for 10-15%, 120-160 mesh sieves are crossed, purple cabbage coarse powder is obtained, quality is added in purple cabbage coarse powder
For 15-20 times of 50% dipotassium hydrogen phosphate solution of purple cabbage coarse powder, 1-1.5h is extracted in 50～60 DEG C of water-baths of constant temperature, filter,
Take supernatant concentration and obtain clear paste for 1.02～1.05 to relative density, enter after being then vacuum dried and crush simultaneously in super micron mill
Cross 200～220 mesh sieves and obtain purple cabbage extract；
（4）Immersion：Semen Glyciness are soaked with 28～32 DEG C of water, till Semen Glyciness water absorption rate 20～25%, then pull Semen Glyciness out and put
Soak in entering to be heated to 50～60 DEG C of water, till Semen Glyciness water absorption rate 100～120%, the water yield is with the Semen Glyciness of placement container
Do not show up for degree；
（5）Defibrination：Upper step soaked Semen Glyciness are delivered to into aseptic polisher, is 1 according to material-water ratio:5-8 adds water and is polished into slurry, mill
Add Flos Nelumbinises mixed serum, plumule medicated porridge, purple cabbage extract, mix homogeneously to obtain batch mixing after slurry, add water the slurry that dilution grinds
Granularity is 3～4 μm, 2 times for batch mixing of amount of water, to separate and obtain bean milk after removing bean dregs；
（6）Mashing off：Bean milk obtained by upper step and Fructus Citri Limoniae juice, Dried Scallop powder, edible regulator are mixed heating together thoroughly and are boiled to 80～90 DEG C, hold
Continuous 10～20min of steaming and decocting, and 5-10min is incubated, 180～220 mesh sieves are crossed, ripe bean milk is filtered to obtain；
（7）Taking the bean milk skin：Ripe bean milk is caused in beancurd stick boiler, adjusts bean milk solid content to 5.0～6.0%, pH value to 7.0～7.2,
90～95 DEG C of heating and thermal insulation, while constantly uncover after forming one layer of laitance coating per 5min to the blowing of slurry face, until bean milk takes off dry in pot
Till；
（8）Drying：The dried bean of upper one-step forming is delivered to and is dried in remote red drying equipment, cooling obtains final product Flos Nelumbinises dried bean.
In the step（5）In, during defibrination, water temperature controls 50～55 DEG C all the time.Be conducive to Separation of Proteins, improve dried bean
Protein content.
The step（8）The dried bean of molding is carried out three times using far infrared to dry, 60～65 DEG C of first time drying temperature,
Continue 0.5～1h, second temperature is 50～55 DEG C, continues 1.5～2h；40～45 DEG C of third time drying temperature, continue 6～
8h, without the need for ventilation.Dry through three times, the dried bean of production not easy fracture, inside and outside uniform drying, lattice framing are non-warping；And using remote
Infrared drying, can both improve yuba quality, and improved dried bean yield, shorten drying time, moreover it is possible to reduce Herba bromi japonici wheat fishy smell, Dried Scallop
Fishy smell improves the effect of mouthfeel to reach.
The effect of main component in Flos Nelumbinises dried bean of the present invention：
Flos Nelumbinises, it is warm in nature, it is bitter in the mouth, sweet, disappear wind action with damp eliminating, control traumatic injury, hematemesis.
Folium Nelumbinis, bitter is pungent micro-puckery, cool in nature, GUIXIN, liver, spleen channel；Delicate fragrance rises and dissipates；With summer heat relieving and dampness eliminating, spleen invigorating yang invigorating, dissipating blood stasis
Effect of hemostasis；Summer-heat excessive thirst is cured mainly, dizziness of having a headache, edema, lack of appetite abdominal distention, dysentery, leucorrhea, proctoptosis are spitted blood, epistaxis, spitting of blood.
Not only there is lotus perfume (or spice) to attack the fragrance of people for Folium Nelumbinis, Flos Nelumbinises, and Folium Nelumbinis can be reduced phlegm and internal heat with antipyretic, blood pressure lowering, blood fat reducing, promoting the production of body fluid to quench thirst
Effect of relieving restlessness, and fat-reducing effect is good, Flos Nelumbinises can activating blood circulation to dissipate blood stasis, expelling summer-heat is unhappy for treating deficiency-heat, very thirsty to wait disease.
Fructus Tritici aestivi, is a kind of high protein, homovitamin E, low grade fever, low fat, the nutriment of low cholesterol, containing abundant
Vitamin E, vitamin B complex, octacosanol, vegetable protein, unsaturated fatty acid and substantial amounts of dietary fiber, and contain
There are the mineral such as abundant calcium, ferrum, zinc, selenium.Can stimulating gastrointestinal road, can prevent treating constipation, hemorrhoid to freely not causing because of intestinal
Comedo, mottle etc. have adjustment effect, and can eliminate edema, enhance immunity, turn down blood pressure, buffer anemia, are conducive to growth
Development.
Purple cabbage, it is nutritious, contain 0.11 milligram of carotene, vitaminB10 .04 milligrams, vitamin per 100 grams of fresh vegetables
B20.04 milligrams, 39 milligrams of vitamin C, 0.3 milligram of nicotinic acid, saccharide 4%, protein 1.3%, fat 0.3%, crude fibre 0.9%,
100 milligrams of calcium, 56 milligrams of phosphorus, 1.9 milligrams of ferrum.Popular name is purple cabbage, and nutritive value is high compared with common cabbage.With common cabbage phase
Than it contains substantial amounts of anthocyanidin.Anthocyanidin belongs to the flavonoid class in phenols, and medical research shows, it can reinforce blood vessel,
Improve blood circulation, can also adjust the immune system of human body.Anthocyanidin also has oxidation resistance, delaying sanility simultaneously.Flower
Blue or green element is water solublity anthocyanidin, and human body is more convenient for absorbing.
Fructus Citri Limoniae juice, sour in the mouth, micro-sweet, cold nature.Energy promoting the production of body fluid to quench thirst, clearing away summer-heat, regulating the stomach and sending down the abnormal ascending QI, preventing phlegm from forming and stopping coughing.Containing saccharide,
The compositions such as citric acid, malic acid, hesperidin, naringin, vitamin B1, B2, C, nicotinic acid, calcium, phosphorus, ferrum.
Dried Scallop, property sweet-salty are put down, during function enriching yin and nourishing kidney, spleen invigorating are adjusted.《Bencao Congxin》Say it can " in lower controlled atmosphere, profit five
It is dirty, treatment quench one's thirst " effect；《Book on Chinese herbal medicine asks former》Say that it has the work(of " growing Kidney-Yin, only urine ".Dried Scallop contains abundant protein and a small amount of iodine
Matter.
Inulin is the mixture of the natural levan of a class, levan be fructose units by (2-1) it is chain attachment form and with
The carbohydrate that glucose unit terminates.It is new old with blood sugar lowering, control blood fat balance, loosening bowel to relieve constipation, damp eliminating whitening, promotion
The effects such as metabolism.
Phyllanthus emblica L. scientific name Fructus Phyllanthi also known as Niuganguo, Niu Ganzi, Phyllanthus embical fruit.According to Li Shizhen (1518-1593 A.D.)《Compendium of Materia Medica》Record：" long term usage
Light body, life lengthening ".The strong gas of Fructus Phyllanthi tonification, hair color, cure mainly wind deficiency-heat gas, asthma and cough, long term usage make light of one's life by commiting suicide, life lengthening.Tool
There are blood pressure lowering fat-reducing, slow down aging, relieving inflammation or internal heat wets one's whistle, solves 35 kinds of therapeutic efficiencies such as metal and stone poison, blacking hair and beauty, is classified as by Ministry of Public Health
The healthy fruit of " being both food and medicine ".Phyllanthus emblica L. is contained containing the needed 18 kinds of aminoacid of human body, 16 kinds of trace element, abundant
Vitamin C and SOD, organic selenium, wherein Vitamin C content is up to 0.6-1.56%, and than " king of vitamin C ", Fructus actinidiae chinensiss are also
Want high 5 times, be 100 times of Fructus Mali pumilae, 25-50 times of mandarin orange, and contained vitamin C quite stable, also preserve after shining Jing high temperature and long
80%-98%。
Leaf of Moringa have blood sugar lowering, lipid-loweringing, blood pressure lowering, antitumor, antioxidation, relieving constipation, diuresis, anthelmintic, the effects such as improve the health care of sleep,
Long-term consumption can strengthen immune function of human body, slow down aging, prevention disease.
Herba Cymbopogonis Citrari leaf, with expelling wind and removing dampness, the effect of reducing swelling and alleviating pain.For rheumatalgia, headache, stomachache, stomachache, suffer from diarrhoea,
Menoxenia, puerperal edema, swell and ache for falling dozen extravasated blood.
Pomelo peel is of high nutritive value, but also have stomach invigorating, lung moistening, enrich blood, bowel relieving, it is convenient the effects such as, wound can be promoted
Healing, has good auxiliary curative effect to septicemia etc..Pomelo peel is contained within biological active substanceies skin glycoside, it is possible to decrease blood it is viscid
Degree, reduces the formation of thrombosis, and to cerebrovascular disease, such as cerebral thrombosiss, apoplexy etc. also has preferable preventive effect.The traditional Chinese medical science thinks, Fructus Citri grandiss
It is sub- skin sweet-bitter flavor, cold in nature, with activating QI to eliminate phlegm, lung moistening bowel relieving, enrich blood spleen invigorating the effects such as, lack of appetite, tastelessness, dyspepsia etc. can be controlled
Disease, can help digest, warming the stomach, expectorant are quenched the thirst, profitization throat, qi-regulating eliminating stagnation etc..
Beneficial effects of the present invention：
1st, Flos Nelumbinises dried bean of the present invention is with Semen Glyciness and Flos Nelumbinises, Folium Nelumbinis as main material, first by the Semen Glyciness after Flos Nelumbinises, Folium Nelumbinis serosity and immersion
In be beaten, improve dietary fiber, starch, the nutrient substance such as mineral, then fully combine contained in purple cabbage extract
Anthocyanidin, improves the toughness and intensity of dried bean, makes bean milk fully absorb the nutrient substance such as the vitamin C of Flos Nelumbinises, Folium Nelumbinis；In tradition
Dried bean is made using on the basis of Semen Glyciness, and addition Flos Nelumbinises, Folium Nelumbinis, Fructus Tritici aestivi increase vegetable protein, dietary fiber, not only alleviates
The loss of traditional dried bean albumen, also with capable of clearing heat and reducing internal heat, reducing swelling and alleviating pain, the effect for adjusting body immunity, reduces the heat of dried bean
Amount, reduces the puzzlement such as increased weight that high heat is brought, the effect also with the blood fat that reduces blood pressure.
2nd, add Fructus Tritici aestivi, Dried Scallop powder, increase protein content in dried bean, also as the natural auxiliary flavoring agent of dried bean,
Solve the problems, such as that traditional dried bean is frangible；Along with inulin, adjust human endocrine, promote human metabolism, and ensure edible
The intake of heat is reduced during dried bean, hypertension and hyperlipemia by dried bean reasonably combined with Flos Nelumbinises Folium Nelumbinis, the health-care effect of clearing heat and relieving fidgetness reach
To maximization；The Fructus Citri Limoniae juice of addition have reduce Fructus Tritici aestivi fishy smell, the effect of Dried Scallop fishy smell, the citric acid being rich in Fructus Citri Limoniae,
Contained starch and aminoacid in Fructus Tritici aestivi and Dried Scallop powder, in addition to increasing the nutrition of dried bean, also act as egg in regulation dried bean
The ratio of white matter and fat, and change the physical property of dried bean, increases the intensity and toughness of dried bean, solves that dried bean is frangible to ask
Topic.
3rd, the manufacture method of the food conditioner of addition is simple, and storage stability is good, is added in dried bean, when can be longer
Between keep when just processing mouthfeel and taste, with preferable water-retaining property, using moisture holding capacity prevent wherein age of starch and
Suppress protein degeneration, first pass through with three high drop, diuresis relieving constipation it is peppery
Wooden leaf, with blood pressure lowering fat-reducing, the Phyllanthus emblica L. of the strong gas of tonification and inulin, with expelling wind and removing dampness, the Herba Cymbopogonis Citrari leaf of reducing swelling and alleviating pain and
Pomelo peel with lung moistening bowel relieving, activating QI to eliminate phlegm, Synergistic can not only cover beany flavor in dried bean etc., can also play material
The taste of material, makes dried bean have the fragrance of Herba Cymbopogonis Citrari and Fructus Citri grandiss, while the heat of dried bean can also be reduced, improves the delicious degree of dried bean.
Wherein methyl glycol fatty acid ester has that hydrophilic is high, water dissipates that property is excellent, be changed under high temperature high viscosity aqueous dispersions state, protect
The water-retaining property of card dried bean；Injection Oleum Camelliae improves caking property and reduces heat；The use of Fructus Hordei Germinatus oligose and its component, it is ensured that food is adjusted
The storage stability of section agent, can also add edible ethanol solution further to improve storage stability, add dipotassium hydrogen phosphate alkali
Property reagent adjust pH value, improve dried bean output capacity, addition fumaric acid improve dried bean brightness value, can also add VC cetylates,
Lecithin etc., increases the quality and quantity of web rot bamboo, promotes the formation of dried bean internal networking structure, improve dried bean brightness value, rise
To the effect of color fixative, in food conditioner, each component and weight proportion collocation are reasonable, can not only adjust protein and fat in dried bean
The ratio of fat, moreover it is possible to change the mechanical performance of dried bean, increases the intensity and toughness of dried bean, improves the biceps of dried bean, improve product
Mouthfeel after rehydration.
4th, preparation-obtained dried bean glossiness of the invention is good, and bar is uniform, and rehydration is good, and mouthfeel is flexible and unique, food
Pleasant to the palate, long times of aftertaste；The product quality that dried bean processing technique step of the present invention is simple, yield is high, obtained is high, and raw
Produce cost relatively low.
Specific embodiment
The present invention is described in further detail with reference to embodiment：
Embodiment 1
A kind of Flos Nelumbinises dried bean for increasing brightness value and improving yield, by the raw material of following weight proportioning is soaking, defibrination, mashing off,
Taking the bean milk skin, baking step and made by bean product：90 parts of Semen Glyciness, 20 parts of Fructus Tritici aestivi, 40 parts of Flos Nelumbinises, 18 parts of Folium Nelumbinis, purple cabbage are carried
Take 15 parts of thing, 12 parts of Fructus Citri Limoniae juice, 10 parts of Dried Scallop powder, edible 15 parts of regulator；The raw material of the edible regulator is by Herba Cymbopogonis Citrari leaf 5
Part, 5 parts of inulin, pomelo peel, 20 parts, 8 parts of leaf of Moringa, 12 parts of emblic dried fruitss, 10 parts of linseed meal, 1 part of fumaric acid, Fructus Hordei Germinatus oligose
15 parts, 1 part of methyl glycol fatty acid ester, 1 part of disodium hydrogen phosphate, 1 part of Oleum Camelliae composition.
The preparation method of the food conditioner is to take the pomelo peel, Herba Cymbopogonis Citrari leaf, leaf of Moringa and the Phyllanthus emblica L. that are dry product
It is dry, 90 mesh are crushed to, are added linseed meal slow fire to stir-fry, then is carried out micronizing, cross 210 eye mesh screens, obtain mixed powder；Take wheat
Bud oligosaccharide adds water and is tuned into 26% weight concentration, by the sugar liquid for mixing up and mixed powder, inulin, fumaric acid, methyl glycol fatty acid ester,
Disodium hydrogen phosphate, Oleum Camelliae mixing, do not stop to stir fully dissolving, then through being spray-dried, spray drying condition for inlet temperature are
160 DEG C, leaving air temp is 75 DEG C；600 revs/min of the rotating speed of sampling pump, sample introduction pressure limit is in 2MPa.
The present invention increases brightness value and improves the preparation method of the Flos Nelumbinises dried bean of yield, comprises the following steps：
（1）Fructus Tritici aestivi adds water and endures standby to sticky plumule medicated porridge；
（2）Flos Nelumbinises, Folium Nelumbinis process：First Flos Nelumbinises Folium Nelumbinis are cleaned, is then chopped up, Jing blanching treatment 8min, dehydration, to after burn
Add the selenium concentration of its weight 85% to be beaten for 5% selenium-rich solution in Flos Nelumbinises, Folium Nelumbinis, Flos Nelumbinises mixed serum is obtained standby；
（3）It is prepared by purple cabbage extract：Take fresh purple cabbage cleaning to drain, process be dried by constant temperature electric oven then,
Until water content is crushed for 12%, 150 mesh sieves are crossed, purple cabbage coarse powder is obtained, in purple cabbage coarse powder, add quality to be purple cabbage
50% dipotassium hydrogen phosphate solution of 15 times of coarse powder, extracts 1-1.5h in 55 DEG C of water-baths of constant temperature, filters, takes supernatant concentration to phase
To density be 1.02 clear paste, enter after being then vacuum dried and 200 mesh sieves are crushed and crossed in super micron mill obtain purple cabbage and carry
Take thing；
（4）Immersion：Semen Glyciness are soaked with 30 DEG C of water, till Semen Glyciness water absorption rate 22%, then pull out to be put into by Semen Glyciness and are heated to
In 50～60 DEG C of water soak, until Semen Glyciness water absorption rate 100～120% till, the water yield with placement container Semen Glyciness do not show up as
Degree；
（5）Defibrination：Upper step soaked Semen Glyciness are delivered to into aseptic polisher, is 1 according to material-water ratio:5-8 adds water and is polished into slurry, mill
Add Flos Nelumbinises mixed serum, plumule medicated porridge, purple cabbage extract, mix homogeneously to obtain batch mixing after slurry, add water the slurry that dilution grinds
Granularity is 4 μm, 2 times for batch mixing of amount of water, to separate and obtain bean milk after removing bean dregs；During defibrination, water temperature controls 55 DEG C all the time；
（6）Mashing off：Bean milk obtained by upper step and Fructus Citri Limoniae juice, Dried Scallop powder, edible regulator are mixed heating together thoroughly and are boiled to 85 DEG C, persistently steam
15min is boiled, and is incubated 7min, crossed 200 mesh sieves, filter to obtain ripe bean milk；
（7）Taking the bean milk skin：Ripe bean milk is caused in beancurd stick boiler, regulation bean milk solid content to 5.0%, pH value to 7.2, heating and thermal insulation 90
DEG C, while constantly uncover after forming one layer of laitance coating per 5min to the blowing of slurry face, until till in pot, bean milk is taken off and is done；
（8）Drying：The dried bean of upper one-step forming is delivered to and is dried in remote red drying equipment, three drying are carried out using far infrared, the
65 DEG C of first drying temperature, continues 0.5h, and second temperature is 55 DEG C, continues 2h；40 DEG C of third time drying temperature, continues 8h,
Without the need for ventilation, cooling, Flos Nelumbinises dried bean is obtained final product.
Embodiment 2
A kind of Flos Nelumbinises dried bean for increasing brightness value and improving yield, by the raw material of following weight proportioning is soaking, defibrination, mashing off,
Taking the bean milk skin, baking step and made by bean product：100 parts of Semen Glyciness, 15 parts of Fructus Tritici aestivi, 350 parts of Flos Nelumbinises, 15 parts of Folium Nelumbinis, purple cabbage
20 parts of extract, 10 parts of Fructus Citri Limoniae juice, 15 parts of Dried Scallop powder, edible 10 parts of regulator；The raw material of the edible regulator is by Herba Cymbopogonis Citrari leaf 8
Part, 3 parts of inulin, pomelo peel, 25 parts, 5 parts of leaf of Moringa, 15 parts of emblic dried fruitss, 8 parts of linseed meal, 1.5 parts of fumaric acid, Fructus Hordei Germinatus it is few
10 parts of sugar, 1.5 parts of methyl glycol fatty acid ester, 0.8 part of disodium hydrogen phosphate, 1.5 parts of compositions of Oleum Camelliae.
The preparation method of the food conditioner is to take the pomelo peel, Herba Cymbopogonis Citrari leaf, leaf of Moringa and the Phyllanthus emblica L. that are dry product
It is dry, 100 mesh are crushed to, are added linseed meal slow fire to stir-fry, then is carried out micronizing, cross 200 eye mesh screens, obtain mixed powder；Take
Fructus Hordei Germinatus oligose adds water and is tuned into 30% weight concentration, by the sugar liquid for mixing up and mixed powder, inulin, fumaric acid, propylene glycol fatty acid
Ester, disodium hydrogen phosphate, Oleum Camelliae mixing, do not stop to stir fully dissolving, then through being spray-dried, spray drying condition are inlet temperature
For 150 DEG C, leaving air temp is 80 DEG C；500 revs/min of the rotating speed of sampling pump, sample introduction pressure limit is in 2MPa.
The preparation method of the present embodiment is same as Example 1.
Embodiment 3
A kind of Flos Nelumbinises dried bean for increasing brightness value and improving yield, by the raw material of following weight proportioning is soaking, defibrination, mashing off,
Taking the bean milk skin, baking step and made by bean product：100 parts of Semen Glyciness, 15 parts of Fructus Tritici aestivi, 50 parts of Flos Nelumbinises, 15 parts of Folium Nelumbinis, purple cabbage are carried
Take 20 parts of thing, 10 parts of Fructus Citri Limoniae juice, 15 parts of Dried Scallop powder, edible 10 parts of regulator；The raw material of the edible regulator is by Herba Cymbopogonis Citrari leaf 8
Part, 3 parts of inulin, pomelo peel, 25 parts, 5 parts of leaf of Moringa, 15 parts of emblic dried fruitss, 8 parts of linseed meal, 1.5 parts of fumaric acid, Fructus Hordei Germinatus it is few
10 parts of sugar, 1.5 parts of methyl glycol fatty acid ester, 0.8 part of disodium hydrogen phosphate, 1.5 parts of compositions of Oleum Camelliae.
The preparation method of the food conditioner is to take the pomelo peel, Herba Cymbopogonis Citrari leaf, leaf of Moringa and the Phyllanthus emblica L. that are dry product
It is dry, 80 mesh are crushed to, are added linseed meal slow fire to stir-fry, then is carried out micronizing, cross 220 eye mesh screens, obtain mixed powder；Take wheat
Bud oligosaccharide adds water and is tuned into 20% weight concentration, by the sugar liquid for mixing up and mixed powder, inulin, fumaric acid, methyl glycol fatty acid ester,
Disodium hydrogen phosphate, Oleum Camelliae mixing, do not stop to stir fully dissolving, then through being spray-dried, spray drying condition for inlet temperature are
165 DEG C, leaving air temp is 70 DEG C；650 revs/min of the rotating speed of sampling pump, sample introduction pressure limit is in 2MPa.
The preparation method of the present embodiment is same as Example 1.
Flos Nelumbinises dried bean of the present invention is described further below by test：
First, subjective appreciation
The dried bean that the dried bean that embodiment 1-3 prepares gained is sold with market supermarket is cooked into subjective appreciation, 30 people is randomly choosed, often
People is evaluated to embodiment and commercially available dried bean, 25 points of each full marks（Color and luster：It is vivid, there is nature oil gloss；Abnormal smells from the patient：Have clear
New strong beany flavour, free from extraneous odour；Tissue morphology：Form is complete, free from admixture, without slurry bubble, organizes fine and closely woven pore-free；Mouthfeel：Carefully
It is tender, smooth, chewiness）, respectively each to be given a mark, results averaged, concrete results of sensory evaluation are shown in Table 1：
The results of sensory evaluation of 1 dried bean of the present invention of table and commercially available dried bean
Show from the result of table 1, Flos Nelumbinises dried bean of the present invention, bright has nature oil gloss, and beany flavour is strong, have Flos Nelumbinises,
The fragrant of Folium Nelumbinis, mouthfeel are delicate, smooth, have chewy texture, flexible, and form is complete, free from admixture, and without slurry bubble, organizational structure is fine and closely woven,
Pore-free, obtains liking for consumers in general.
2nd, dried bean yield of the present invention and assessment of performance
Embodiment 1-3 is prepared the dried bean of gained as experimental group, and the dried bean that the method for dried bean being prepared with tradition is prepared is made
For matched group, first the dried bean yield of determination experiment group and matched group；It is random respectively in experimental group and matched group again to select
Take appropriate dried bean, soak 2 hours in 25 DEG C of water, take out, dewatering, determine respectively embodiment and matched group water content,
Residue value, elongation percentage, tensile strength and brightness value, the yield and assessment of performance of embodiment and matched group dried bean the results are shown in Table 2：
The yield and assessment of performance result of 2 dried bean of the present invention of table and matched group dried bean
Show from the result of table 2, Flos Nelumbinises dried bean of the present invention, after soaking in 25 DEG C of water, water content, tensile strength, elongation percentage
Matched group is all higher than with brightness value, quite, yield improves 50.8% compared with matched group to residue value, and tensile strength improves
69.3%, elongation percentage improves 56.7%, and brightness value improves 73.3%, illustrates that the Flos Nelumbinises dried bean of present invention preparation has stronger
Mechanical performance and preferable rehydration.
Embodiment provided above only with for convenience of the present invention is illustrated, not makees any pro forma restriction to invention,
Any those of ordinary skill in the art, if in the range of without departing from the carried technical characteristic of the present invention, using this
The Equivalent embodiments that the done local of invention disclosed technology content is changed or modified, and without departing from the technical characteristic of the present invention
Content, still falls within the range of the technology of the present invention feature.
Claims (4)
1. it is a kind of increase brightness value and improve yield Flos Nelumbinises dried bean, it is characterised in that by following weight proportioning raw material Jing soak
Bubble, defibrination, mashing off, taking the bean milk skin, baking step and made by bean product：80～100 parts of Semen Glyciness, 15～25 parts of Fructus Tritici aestivi, Flos Nelumbinises
30～50 parts, it is 15～20 parts of Folium Nelumbinis, 10～20 parts of purple cabbage extract, 10～15 parts of Fructus Citri Limoniae juice, 8～15 parts of Dried Scallop powder, edible
10～20 parts of regulator；The raw material of the edible regulator is by Herba Cymbopogonis Citrari leaf, inulin, pomelo peel, leaf of Moringa, emblic dried fruitss, Caulis et Folium Lini
Seed powder, fumaric acid, Fructus Hordei Germinatus oligose, methyl glycol fatty acid ester, disodium hydrogen phosphate, Oleum Camelliae composition；
The preparation method of the food conditioner is to take the pomelo peel, Herba Cymbopogonis Citrari leaf, leaf of Moringa and the emblic dried fruitss that are dry product, powder
80～100 mesh are broken to, are added linseed meal slow fire to stir-fry, then is carried out micronizing, cross 200～220 eye mesh screens, obtain mixed powder
Material；Take Fructus Hordei Germinatus oligose and add water and be tuned into 20～30% weight concentrations, by the sugar liquid for mixing up and mixed powder, inulin, fumaric acid, the third two
Alcohol fatty acid ester, disodium hydrogen phosphate, Oleum Camelliae mixing, do not stop to stir fully dissolving, then through being spray-dried, spray drying condition are
Inlet temperature is 150～165 DEG C, and leaving air temp is 70 DEG C～80 DEG C；500～650 revs/min of the rotating speed of sampling pump, sample introduction pressure
Scope is in 2MPa.
2. it is according to claim 1 it is a kind of increase brightness value and improve yield Flos Nelumbinises dried bean, it is characterised in that：The food
With the raw material of regulator by 3～8 parts of Herba Cymbopogonis Citrari leaf, 3～8 parts of inulin, pomelo peel, 15～25 parts, 5～10 parts of leaf of Moringa, Phyllanthus emblica L.
Dry 8～15 parts, 8～15 parts of linseed meal, 0.5～1.5 part of fumaric acid, 10～20 parts of Fructus Hordei Germinatus oligose, methyl glycol fatty acid ester 0.8
～1.5 parts, 0.8～1.5 part of disodium hydrogen phosphate, 0.5～1.5 part of Oleum Camelliae composition
A kind of preparation method for increasing brightness value and improving the Flos Nelumbinises dried bean of yield according to claim 1, its feature exist
In comprising the following steps：
（1）Fructus Tritici aestivi adds water and endures standby to sticky plumule medicated porridge；
（2）Flos Nelumbinises, Folium Nelumbinis process：First Flos Nelumbinises Folium Nelumbinis are cleaned, is then chopped up, Jing 3～10min of blanching treatment, dehydration, to burn
Add the selenium concentration of its weight 80～90% to be beaten for 3～5% selenium-rich solution in rear Flos Nelumbinises, Folium Nelumbinis, Flos Nelumbinises mixing is obtained
Serosity is standby；
（3）It is prepared by purple cabbage extract：Take fresh purple cabbage cleaning to drain, process be dried by constant temperature electric oven then,
Until water content is crushed for 10-15%, 120-160 mesh sieves are crossed, purple cabbage coarse powder is obtained, quality is added in purple cabbage coarse powder
For 15-20 times of 50% dipotassium hydrogen phosphate solution of purple cabbage coarse powder, 1-1.5h is extracted in 50～60 DEG C of water-baths of constant temperature, filter,
Take supernatant concentration and obtain clear paste for 1.02～1.05 to relative density, enter after being then vacuum dried and crush simultaneously in super micron mill
Cross 200～220 mesh sieves and obtain purple cabbage extract；
（4）Immersion：Semen Glyciness are soaked with 28～32 DEG C of water, till Semen Glyciness water absorption rate 20～25%, then pull Semen Glyciness out and put
Soak in entering to be heated to 50～60 DEG C of water, till Semen Glyciness water absorption rate 100～120%, the water yield is with the Semen Glyciness of placement container
Do not show up for degree；
（5）Defibrination：Upper step soaked Semen Glyciness are delivered to into aseptic polisher, is 1 according to material-water ratio:5-8 adds water and is polished into slurry, mill
Add Flos Nelumbinises mixed serum, plumule medicated porridge, purple cabbage extract, mix homogeneously to obtain batch mixing after slurry, add water the slurry that dilution grinds
Granularity is 3～4 μm, 2 times for batch mixing of amount of water, to separate and obtain bean milk after removing bean dregs；
（6）Mashing off：Bean milk obtained by upper step and Fructus Citri Limoniae juice, Dried Scallop powder, edible regulator are mixed heating together thoroughly and are boiled to 80～90 DEG C, hold
Continuous 10～20min of steaming and decocting, and 5-10min is incubated, 180～220 mesh sieves are crossed, ripe bean milk is filtered to obtain；
（7）Taking the bean milk skin：Ripe bean milk is caused in beancurd stick boiler, adjusts bean milk solid content to 5.0～6.0%, pH value to 7.0～7.2,
90～95 DEG C of heating and thermal insulation, while constantly uncover after forming one layer of laitance coating per 5min to the blowing of slurry face, until bean milk takes off dry in pot
Till；
（8）Drying：The dried bean of upper one-step forming is delivered to and is dried in remote red drying equipment, cooling obtains final product Flos Nelumbinises dried bean.
3. it is according to claim 2 it is a kind of increase brightness value and improve yield Flos Nelumbinises dried bean preparation method, its feature
It is：In the step（4）In, during defibrination, water temperature controls 50～55 DEG C all the time.
4. it is according to claim 2 it is a kind of increase brightness value and improve yield Flos Nelumbinises dried bean preparation method, its feature
It is：The step（7）The dried bean of molding is carried out into three drying using far infrared, 60～65 DEG C of first time drying temperature is held
Continuous 0.5～1h, second temperature is 50～55 DEG C, continues 1.5～2h；40～45 DEG C of third time drying temperature, continues 6～8h,
Without the need for ventilation.
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| CN105918490A (en) * | 2016-05-30 | 2016-09-07 | 陆章权 | Dioscorea opposite bean curd stick and preparation method thereof |
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| CN105918490A (en) * | 2016-05-30 | 2016-09-07 | 陆章权 | Dioscorea opposite bean curd stick and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107494761A (en) * | 2017-10-13 | 2017-12-22 | 梁学军 | A kind of Moringa bean curd stick |
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