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Production method for vitex negundo bean curd products

A production method and tofu technology are applied in the field of production of yellow wattle tofu products to achieve the effect of comprehensive nutrition and good taste

Inactive Publication Date: 2007-10-24
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Regarding the processing of stinky Vitex, there is no relevant report on the production method of Vitex tofu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Extraction of functional components of Vitex stinky: Harvest fresh Vitex stinky leaves, wash them with water, use alkaline water extraction method, mix water and grind in pulp and residue separator, the water mixing ratio is 100g leaves plus 150ml water, and adjust the pH value to 6.0 , filter out the functional component solution of Vitex radix.

[0014] (2) Production of soybean milk: Wash the soybeans, soak them in warm water at 30°C for 7 hours, and remove the skins and debris of the soybeans. The pulp and residue separator is mixed with water and ground twice. The ratio of water to water is 100g of beans plus 550ml of water, and the soymilk is filtered out.

[0015] (3) Cooking and ordering of yellow chamomile soy milk: heat the soy milk to 100°C and keep it for 4 minutes. Add 10ml of Vitex chrysanthemum functional component solution to 100ml of soybean milk, heat until boiling and stop heating, pour the cooked soybean milk into a tank with gypsum solution, 15...

Embodiment 2

[0019] (1) Extraction of functional components of Vitex stinky: Harvest fresh Vitex stinky leaves, wash them with water, use alkaline water extraction method, mix water and grind in pulp and residue separator, the water mixing ratio is 100g leaves plus 200ml water, and adjust the pH value to 6.5 Between, filter out the functional component solution of Vitex radix.

[0020] (2) Production of soybean milk: Wash the soybeans, soak them in warm water at 38°C for 4 hours, and remove the skins and debris of the soybeans. The pulp and residue separator is mixed with water and ground three times. The ratio of water to water is 100g of beans plus 650ml of water, and the soymilk is filtered out.

[0021] (3) Cooking and ordering of yellow chamomile soy milk: heat the soy milk to 100°C and keep it for 8 minutes. Add 35ml of Vitex chrysanthemum functional component solution to 100ml of soybean milk, heat until boiling and stop heating, pour the cooked soybean milk into a tank with gypsum...

Embodiment 3

[0025] (1) Extraction of functional components of Vitex stinky: Harvest fresh Vitex stinky leaves, wash them with water, use alkaline water extraction method, mix water and grind in pulp and residue separator, the water mixing ratio is 100g leaves plus 175ml water, and adjust the pH value to 6.25 Between, filter out the functional component solution of Vitex radix.

[0026] (2) Production of soybean milk: Wash the soybeans, soak them in warm water at 34°C for 5.5 hours, and remove the skins and debris of the soybeans. The pulp and residue separator is mixed with water and ground for 2.5 times. The ratio of water to water is 100g of beans plus 600ml of water, and the soymilk is filtered out.

[0027] (3) Boiling and ordering of yellow chamomile milk: heat the soy milk to 100°C and keep it for 6 minutes. Add 22.5ml of Vitex chrysanthemum functional component solution to 100ml of soybean milk, heat until boiling and stop heating, pour the cooked soybean milk into a tank with gyp...

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PUM

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Abstract

The invention relates to a method for preparing vitex negundo linn bean curd products, belonging to foodstuff preparation field. The method comprises following steps: extracting functional component from smelly vitex negundo linn: gathering fresh smelly vitex negundo linn leaves, washing with water, extracting with alkali solution, water-based grinding with slurry-slag separating machine, moderating pH value and filtering to get functional component solution; preparing soybean milk: washing soybean, immersing, removing soybean husk and chips, water-based grinding with slurry-slag separating machine, filtering to get soybean milk; cooking soybean milk: heating soybean milk, adding functional component solution of vitex negundo linn into soybean milk, heating to boiling, stopping heating, pouring boiled soybean milk into calcium sulphate-containing vat, stirring lightly, moderating pH value, covering vat, compressing package; preparing vitex negundo linn bean curd in porous box: covering with cloth, pressing, dewatering, drying and cutting. The invention is characterized in that the operation is simple, the bean curd yield rate is increased by 10-35% compared with products produced with soybean, both taste and nutrition are excellent.

Description

technical field [0001] The invention relates to a method in the technical field of food processing, in particular to a method for producing yellow chamomile tofu products. Background technique [0002] Vitex stinky is a plant whose leaves are processed to form a tofu-like gel. According to the folk tradition of our country, eating this kind of gel has the effects of cooling and relieving heat, reducing fat and cooling blood, strengthening kidney and nourishing yang. However, due to the backward processing technology of only using the leaves of Vitex stinkii, the yield of products is low, and it is not suitable for large-scale mechanized processing. Soybean is one of the main edible beans in my country, and it is also the traditional raw material for making tofu. Soybean is rich in unsaturated fatty acids, does not contain cholesterol, and is rich in protein, vitamin B, fiber, calcium and zinc. At present, the processing of Vitex stinky is limited to the family processing t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23C20/02A23L11/45
Inventor 黄逸群王敏徐云宵姜伊娜吕小娟张忠斌武天龙
Owner SHANGHAI JIAO TONG UNIV
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