| 摘要 |
A method of producing bean curd by soaking soybeans in an extract of herbs and Sasa borealis leaf and grinding with Sasa borealis leaf extract is provided to improve the freshness and shelf life of bean curd and to give the functionality of herbs and Sasa borealis leaf to bean curd. Soybeans are pretreated, soaked in an herbal extract for 6 to 12hr, ground with Sasa borealis leaf extract and filtered to give soybean milk. The soybean milk is heated at 100deg.C for 30 to 40min, mixed with 0.01 to 1% by weight of a coagulant and 50g heated adlay per 1kg soybean and then pressed. The herbal extract is obtained by extracting two or more components selected from 60g kelp, 15g Licorice root, 10 to 60g adlay, 10 to 60g Cassia seed, 10 to 60g immature orange fruit, 10 to 60g Garcinia cambogia, 10 to 60g corn silk, 10 to 60g green tea, 10 to 60g Sasa borealis leaf, 10 to 60g safflower seed, 10 to 60g ginkgo leaf and 10 to 60g garlic. The Sasa borealis leaf extract is obtained by extracting 20 to 30g Sasa borealis leaf and hot water at 80 to 100deg.C for 3 to 6hr based on 1kg soybeans. |
