Purple Chinese yam bean curd and manufacturing method thereof

The invention discloses purple Chinese yam bean curd and a manufacturing method thereof. The method comprises the steps that soybeans and glycine max are ground into particles; the soybeans, the glycine max and water are mixed to obtain a mixture A, and the mixture A is subjected to water bathing ultrasound, stewing and filtering; first residues are mixed with edible alcohol, and the mixture is subjected to water bathing ultrasound and filtering to obtain second filter liquor; the second filter liquor is subjected to reduced pressure distillation to obtain a mixture C; the mixture C is placed into first filter liquor to obtain a mixture D; purple Chinese yam, purple sweet potatoes and brown rice are added to clear water and then are stewed and filtered to obtain third filter liquor; the third filter liquor and soyabean protein powder are added into the mixture D to obtain a mixture E, the mixture E is stewed and cooled, and 5'-inosinic acid, agar, dehydrate gypsum and glucono-delta-lactone are added to the mixture E to obtain a mixture F; the mixture F is subjected to still standing to obtain the purple Chinese yam bean curd. The purple Chinese yam bean curd prepared through the method is delicious and sweet in taste and rich in vitamin, mineral substance and amino acid. The manufacturing process is simple, the yield is high, and the environment is not polluted.