| 摘要 |
The preparation method for soybean curd (I) containing mugwort extract (II) and persimmon extract (III) consists of (1) swelling soybean for 24 hours, (2) grinding swelled soybean 60-100 parts with (II) 10-35 parts and boiling, (3) filtering to get filtrate, (4) adding (III) 1 part and salt water 3 parts to filtrate 10 parts, mixing and cooling quickly to get soybean curd. (II) which helps the digestion and lowers the concentration of cholesterol in the blood is prepared from dipping dried mugwort 10-40 gram into 1 liter of water at 12-14 degree.C. The phenolics in (III) keeps the antibacterial activity and the sweetness of (III) helps the good flavors. |
