阅读说明：本技术 一种彩虹牛奶豆腐的制备方法 (Preparation method of rainbow milk tofu ) 是由 茹巧美 任国平 张学兵 于 2020-06-05 设计创作，主要内容包括：本发明公开了一种彩虹牛奶豆腐的制备方法,属于豆腐领域,一种彩虹牛奶豆腐的制备方法,包括以下步骤：S1：称取挑选好的黄豆浸泡10～12h,后将其按豆腐的制作方法制浆,然后将豆浆过滤加热烧开,晾凉至15～20度备用；S2：挑选多种颜色不同的果蔬,并分别对每种颜色果蔬进行榨汁,向榨汁后的各色果蔬汁内分别加水均质,得到各色果蔬液体备用；S3：向晾凉后的豆浆内加入绵白糖和牛奶,均质后得加糖豆浆,将其分成多份,可以实现不仅具有良好的色彩效果,使得豆腐更具观赏性,且多种果蔬的参与使得豆腐营养价值更高,相比现有生活中的白豆腐同时具有浓郁的豆香和奶香两种气味,口感更柔软细嫩有弹性。(The invention discloses a preparation method of rainbow milk tofu, belonging to the field of tofu, and the preparation method of the rainbow milk tofu comprises the following steps: s1: weighing selected soybeans, soaking for 10-12 h, pulping the soybeans according to a bean curd making method, filtering the soybean milk, heating to boil the soybean milk, and cooling to 15-20 ℃ for later use; s2: selecting fruits and vegetables with different colors, respectively juicing the fruits and vegetables with each color, and respectively adding water into the juiced fruits and vegetables with various colors for homogenization to obtain fruit and vegetable liquids with various colors for later use; s3: the soft white sugar and the milk are added into the cooled soybean milk, the sugared soybean milk is obtained after homogenization, and is divided into a plurality of parts, so that the bean curd has a good color effect, is more ornamental, has a higher nutritional value due to the participation of various fruits and vegetables, has two flavors of strong bean flavor and milk flavor compared with the existing white bean curd in life, and is softer, tender and elastic in taste.)

1. A preparation method of rainbow milk tofu is characterized by comprising the following steps: the method comprises the following steps:

s1: weighing selected soybeans, soaking for 10-12 h, pulping the soybeans according to a bean curd making method, filtering the soybean milk, heating to boil the soybean milk, and cooling to 15-20 ℃ for later use;

s2: selecting fruits and vegetables with different colors, respectively juicing the fruits and vegetables with each color, and respectively adding water into the juiced fruits and vegetables with various colors for homogenization to obtain fruit and vegetable liquids with various colors for later use;

s3: adding soft white sugar and milk into the cooled soybean milk, homogenizing to obtain sugared soybean milk, and dividing the sugared soybean milk into a plurality of parts, wherein the parts of the sugared soybean milk correspond to the number of the types of the fruits and the vegetables;

s4: preparing a clean container, adding one part of the sugared soybean milk, the coagulant and one color of the fruit and vegetable liquid and the gluconolactone uniformly mixed jellied squat to obtain a first bean curd layer, adding the coagulant after the jellied squat is finished, then adding the other part of the sugared soybean milk, the coagulant and the other color of the fruit and vegetable liquid and the gluconolactone uniformly mixed jellied squat, adding the coagulant after the jellied squat is finished to obtain a second bean curd layer, and sequentially operating until all the colors of the fruit and vegetable liquid are added to the jellied squat, so that the rainbow bean curd with multiple colors can be obtained.

2. The method for preparing rainbow milk tofu according to claim 1, wherein: the bean water amount ratio in the pulping in the step S1 is 1: 3.5 to 6.5.

3. The method for preparing rainbow milk tofu according to claim 2, wherein: the bean water amount ratio in the pulping in the step S1 is 1: 5.

4. the method for preparing rainbow milk tofu according to claim 1, wherein: the fruits and vegetables selected in the step S2 comprise red fruits and vegetables, orange fruits and vegetables, yellow fruits and vegetables, green fruits and vegetables and purple fruits and vegetables, and the concentrations of the gluconolactone which is sequentially added for many times in the step S4 are inconsistent.

5. A method for preparing rainbow milk tofu according to claim 4, characterized in that: the red fruit and vegetable is dragon fruit or red date, the concentration of the gluconolactone correspondingly added when the red fruit and vegetable is dragon fruit is 0.20-0.45%, the orange fruit and vegetable is carrot or tomato, the concentration of the gluconolactone correspondingly added when the orange fruit and vegetable is carrot is 0.15-0.40%, the yellow fruit and vegetable is orange, tangerine or lemon, and the concentration of the gluconolactone correspondingly added when the yellow fruit and vegetable is orange is thick

The green fruit and vegetable is spinach, green vegetables, celery or cucumber, the concentration of glucolactone correspondingly added when the green fruit and vegetable is spinach is 0.10-0.40%, the purple fruit and vegetable is grape, blueberry, purple sweet potato or purple cabbage, and the concentration of the glucolactone correspondingly added when the purple fruit and vegetable is purple cabbage is 0.15-0.45%.

6. A method for preparing rainbow milk tofu according to claim 5, characterized in that: the concentration of the corresponding glucolactone that puts into when red fruit vegetables are dragon fruit is 0.20%, the concentration of the corresponding glucolactone that puts into when orange fruit vegetables are carrot is 0.30%, the concentration of the corresponding glucolactone that puts into when yellow fruit vegetables are orange is 0.05%, the concentration of the corresponding glucolactone that puts into when green fruit vegetables are spinach is 0.30%, the concentration of the corresponding glucolactone that puts into when purple fruit vegetables are purple cabbage is 0.35%.

7. The method for preparing rainbow milk tofu according to claim 1, wherein: the quantity ratio of the fruit and vegetable juice to the water in the step S2 is 1: 1.5-4, wherein the addition amount of the soft white sugar in the step S3 is 0.5-5.5%.

8. The method for preparing rainbow milk tofu according to claim 7, wherein: the quantity ratio of the fruit and vegetable juice to the water in the step S2 is 1:2, the addition amount of the soft sugar in the step of S3 is 2.0%.

9. The method for preparing rainbow milk tofu of claim 1, wherein: the coagulant added in the step S4 is gelatin, and the addition concentration of the gelatin is 1-5.5%.

10. The method for preparing rainbow milk tofu according to claim 9, wherein: the gelatin is added at a concentration of 2%.

Technical Field

The invention relates to the field of bean curd, in particular to a preparation method of rainbow milk bean curd.

Background

The bean curd contains rich protein, a plurality of amino acids essential to human body, a large amount of unsaturated fatty acid, a plurality of trace elements such as calcium, phosphorus, iron, potassium, sodium and the like, is rich in lysine, and is known as the king of beans. Has the effects of strengthening spleen, relieving epigastric distention, moistening dryness, eliminating dampness, clearing away heat and toxic materials, resisting bacteria, diminishing inflammation, relieving female climacteric syndrome, delaying female cell aging, keeping skin elasticity, reducing bone loss, promoting bone formation, and reducing blood lipid. Is a delicious food which is suitable for both the old and the young and has the functions of preserving health, promoting digestion and prolonging life.

The traditional bean curd production process is completely finished by manpower, bean milk is ground, bean curd residues are filtered, water is pressurized and the like, the production is very arduous, the production line of bean curd is realized by modern science and technology, and various electrified pulping machines, slurry throwing machines and press-drying machines are used for producing bean curd in a continuous production mode from soybean soaking to finished product discharging. The traditional bean curd is made by using gypsum and brine, a product, namely gluconolactone, better than the gypsum and the brine is invented in modern science, and the bean curd made by using the gluconolactone is more tender and has higher taste and nutritive value.

The processing flow of the existing bean curd is mainly as follows: raw material → cleaning → soaking → pulping → filtering → cooking thick liquid → cooling → curdling → split charging → squat brain → finished product, however, most of the bean curd eaten in daily life is white, has no great appreciation, and has thin nutritive value and unobvious taste and smell, so that the bean curd is more common.

Disclosure of Invention

1. Technical problem to be solved

Aiming at the problems in the prior art, the invention aims to provide a preparation method of rainbow milk tofu, which has the advantages that the good color effect is realized, the tofu is more ornamental, the nutritional value of the tofu is higher due to the participation of various fruits and vegetables, and compared with the existing white bean curd in life, the white bean curd has the two flavors of strong bean fragrance and milk fragrance, and the mouthfeel is softer, tender and elastic.

2. Technical scheme

In order to solve the above problems, the present invention adopts the following technical solutions.

A preparation method of rainbow milk tofu comprises the following steps:

s1: weighing selected soybeans, soaking for 10-12 h, pulping the soybeans according to a bean curd making method, filtering the soybean milk, heating to boil the soybean milk, and cooling to 15-20 ℃ for later use;

s2: selecting fruits and vegetables with different colors, respectively juicing the fruits and vegetables with each color, and respectively adding water into the juiced fruits and vegetables with various colors for homogenization to obtain fruit and vegetable liquids with various colors for later use;

s3: adding soft white sugar and milk into the cooled soybean milk, homogenizing to obtain sugared soybean milk, and dividing the sugared soybean milk into a plurality of parts, wherein the parts of the sugared soybean milk correspond to the number of the types of the fruits and the vegetables;

s4: preparing a clean container, adding one part of the sugared soybean milk, the coagulant and one color of the fruit and vegetable liquid and the gluconolactone uniformly mixed jellied squat to obtain a first bean curd layer, adding the coagulant after the jellied squat is finished, then adding the other part of the sugared soybean milk, the coagulant and the other color of the fruit and vegetable liquid and the gluconolactone uniformly mixed jellied squat, adding the coagulant after the jellied squat is finished to obtain a second bean curd layer, and sequentially operating until all the colors of the fruit and vegetable liquid are added to the jellied squat, so that the rainbow bean curd with multiple colors can be obtained.

Further, the bean water amount ratio when pulping in the step S1 is 1: 3.5 to 6.5.

Further, the bean water amount ratio when pulping in the step S1 is 1: 5.

further, the fruits and vegetables selected in the step S2 include red fruits and vegetables, orange fruits and vegetables, yellow fruits and vegetables, green fruits and vegetables and purple fruits and vegetables, and the concentrations of the gluconolactone sequentially and repeatedly added in the step S4 are inconsistent.

Further, the red fruit and vegetable is dragon fruit or red date, the concentration of the gluconolactone correspondingly added when the red fruit and vegetable is dragon fruit is 0.20-0.45%, the orange fruit and vegetable is carrot or tomato, the concentration of the gluconolactone correspondingly added when the orange fruit and vegetable is carrot is 0.15-0.40%, the yellow fruit and vegetable is orange, orange or lemon, the concentration of the gluconolactone correspondingly added when the yellow fruit and vegetable is orange is 0.20-0.40%, the green fruit and vegetable is spinach, green vegetable, celery or cucumber, the concentration of the gluconolactone correspondingly added when the green fruit and vegetable is spinach is 0.10-0.40%, the purple fruit and vegetable is grape, blueberry, purple potato or purple cabbage, and the concentration of the gluconolactone correspondingly added when the purple fruit and vegetable is purple cabbage is 0.15-0.45%.

Furthermore, the concentration of the glucolactone correspondingly put into the red fruit and vegetable is 0.20% when the red fruit and vegetable is pitaya, the concentration of the glucolactone correspondingly put into the orange fruit and vegetable is 0.30% when the orange fruit and vegetable is carrot, the concentration of the glucolactone correspondingly put into the yellow fruit and vegetable is 0.05%, the concentration of the glucolactone correspondingly put into the green fruit and vegetable is 0.30% when the green fruit and vegetable is spinach, and the concentration of the glucolactone correspondingly put into the purple cabbage fruit and vegetable is 0.35%.

Further, in the step S2, the ratio of the fruit and vegetable juice to the water is 1: 1.5-4, wherein the addition amount of the soft white sugar in the step S3 is 0.5-5.5%.

Further, in the step S2, the ratio of the fruit and vegetable juice to the water is 1:2, the addition amount of the soft sugar in the step of S3 is 2.0%.

Further, the coagulant added in the step S4 is gelatin, and the addition concentration of the gelatin is 1-5.5%.

Further, the gelatin is added at a concentration of 2%.

3. Advantageous effects

Compared with the prior art, the invention has the advantages that:

one, this scheme can realize not only having good color effect for bean curd has more the sight, and the participation of multiple fruit vegetables makes bean curd nutritive value higher, compares that the white bean curd in the present life has two kinds of smells of strong bean flavor and milk simultaneously, and the taste is softer tender flexible.

Secondly, the bean water amount ratio in the pulping in the S1 step is 1: 3.5 to 6.5.

Thirdly, the bean water amount ratio in the pulping in the S1 step is 1: 5.

fourthly, the fruits and vegetables selected in the step S2 comprise red fruits and vegetables, orange fruits and vegetables, yellow fruits and vegetables, green fruits and vegetables and purple fruits and vegetables, and the concentrations of the gluconolactone which is sequentially and repeatedly added in the step S4 are inconsistent.

Fifthly, the red fruit and vegetable is dragon fruit or red date, the concentration of the gluconolactone correspondingly added when the red fruit and vegetable is dragon fruit is 0.20-0.45%, the orange fruit and vegetable is carrot or tomato, the concentration of the gluconolactone correspondingly added when the orange fruit and vegetable is carrot is 0.15-0.40%, the yellow fruit and vegetable is orange, orange or lemon, the concentration of the gluconolactone correspondingly added when the yellow fruit and vegetable is orange is 0.20-0.40%, the green fruit and vegetable is spinach, green vegetable, celery or cucumber, the concentration of the gluconolactone correspondingly added when the green fruit and vegetable is spinach is 0.10-0.40%, the purple fruit and vegetable is grape, blueberry, purple sweet potato or purple cabbage, and the concentration of the gluconolactone correspondingly added when the purple fruit and vegetable is purple cabbage is 0.15-0.45%.

Sixthly, the concentration of the gluconolactone correspondingly added when the red fruit and vegetable is the dragon fruit is 0.20 percent, the concentration of the gluconolactone correspondingly added when the orange fruit and vegetable is the carrot is 0.30 percent, the concentration of the gluconolactone correspondingly added when the yellow fruit and vegetable is the orange is 0.05 percent, the concentration of the gluconolactone correspondingly added when the green fruit and vegetable is the spinach is 0.30 percent, and the concentration of the gluconolactone correspondingly added when the purple fruit and vegetable is the purple cabbage is 0.35 percent.

Seventhly, in the step S2, the quantity ratio of the fruit and vegetable juice to the water is 1: 1.5-4, wherein the addition amount of the soft white sugar in the step S3 is 0.5-5.5%.

Eighthly, in the step S2, the quantity ratio of the fruit and vegetable juice to the water is 1:2, the addition amount of soft sugar in the step of S3 is 2.0%.

And ninthly, the coagulant added in the step S4 is gelatin, and the adding concentration of the gelatin is 1-5.5%.

Ten, the addition concentration of the gelatin is 2%.

Drawings

FIG. 1 is a process flow diagram of the present invention;

FIG. 2 is a screening diagram of red fruit and vegetable varieties according to the present invention;

FIG. 3 is a screening diagram of orange fruit and vegetable varieties according to the present invention;

FIG. 4 is a screening diagram of the yellow fruit and vegetable variety of the present invention;

FIG. 5 is a screening diagram of green fruit and vegetable varieties according to the present invention;

FIG. 6 is a screening chart of purple fruits and vegetables according to the present invention;

FIG. 7 is a sensory evaluation chart of the concentration of red tofu lactone according to the present invention;

FIG. 8 is a graph showing the elasticity of the concentration of red tofu lactone according to the present invention;

FIG. 9 is a sensory evaluation chart of the concentration of orange bean curd lactone in accordance with the present invention;

FIG. 10 is an elasticity diagram of the concentration of orange bean curd lactone according to the present invention;

FIG. 11 is a sensory evaluation chart of the concentration of yellow tofu lactone in accordance with the present invention;

FIG. 12 is an elasticity diagram of the concentration of yellow tofu lactone according to the present invention;

FIG. 13 is a sensory evaluation chart of the concentration of green tofu lactone in accordance with the present invention;

FIG. 14 is an elasticity diagram of the concentration of green tofu lactone according to the present invention;

FIG. 15 is a sensory evaluation chart of the concentration of purple tofu lactone in accordance with the present invention;

FIG. 16 is an elasticity diagram of the concentration of purple tofu lactone according to the present invention;

FIG. 17 is a sensory evaluation chart of sugar concentration according to the present invention;

FIG. 18 is a screening chart of the set accelerator species of the invention;

FIG. 19 is a sensory evaluation graph of gelatin concentration of the present invention;

FIG. 20 is a rainbow milk curd sensory index of the present invention;

fig. 21 is a rainbow milk bean curd inspection report of the present invention.

Detailed Description

The drawings in the embodiments of the invention will be combined; the technical scheme in the embodiment of the invention is clearly and completely described; obviously; the described embodiments are only some of the embodiments of the invention; but not all embodiments, are based on the embodiments of the invention; all other embodiments obtained by a person skilled in the art without making any inventive step; all fall within the scope of protection of the present invention.