Processing method of bean curd mixed with Premna microphylla Turcz.leaves

A processing method and a technology of tofu chai leaves, which are applied in the field of pure natural food processing, can solve the problems of no scientific guarantee of quality, mixed praise and criticism from consumers, and difficulty in unifying the sensory indicators of tofu.

Inactive Publication Date: 2009-06-17
徐云 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because plant ash filtrate is used as gelling agent in the processing process, it is difficult to unify the sensory indicators of tofu, and the quality is not scientifically guaranteed. Although it is called a pure natural and green food, consumers still have mixed opinions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] Non-limiting examples are described as follows:

[0017] 1. Remove impurities, wash and dry the purchased fresh wood leaves, put them on the grid plate of the steamer, fumigate them with steam at 90-95°C for 8-15 minutes, discharge and cool, add 5 times the weight of water and mix well Homogenize with a pulper, filter and separate the slurry with a 220-mesh filter cloth to obtain pulp residue and slurry, add water to the slurry for 1 to 2 times, separate, combine the slurry, adjust the pH value of the slurry to 6 with 5% NaOH, add 0.15 % of the gelling agent and 0.02% of gluconolactone, stirred evenly and left to stand for 1 to 2 hours to obtain the bean curd leaf bean curd.

[0018] The slurry residue can be processed into feed.

[0019] 2. Naturally dry the fresh leaves after fumigation to water content ≤ 10% to obtain dry wood leaves, which are sealed and stored away from light, or crushed through a 60-mesh sieve to obtain dry wood leaf powder, which are sealed and ...

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PUM

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Abstract

A processing method of Doufuchai leaves tofu includes: using 85-100 DEG C steam or hot air for de-enzyming 5-20 minutes after cleaning the Doufuchai leaves, and then adding 4 to 6 times of water for homogenate, modulating pH value of the separated slurry to 5.5-6.7, and then adding 0.1-0.2% of gel and 0.01-0.03% of gluconic acid lactone, mixing evenly and then standing to get the Doufuchai leaves tofu. The tofu processed by the method has green or light green appearance, non herbal flavor, no bitter taste, good taste, so that it is, worthy of the name, pure natural green food.

Description

1. Technical field [0001] The invention relates to a processing method of pure natural food, in particular to a processing method of bean curd and bean curd. 2. Background technology [0002] Tofu Chai (Prema micrakhella) has been recorded in relevant documents in ancient my country. The leaves of the plant are processed into leaf tofu and named "tofu chai". Tofuchai is a shrub-type woody plant belonging to the Verbenaceae family and the genus Tofu. It is widely distributed in Southeast Asia and the provinces south of the Yangtze River in my country. It grows in vast hills and mountains at an altitude of 500m to 800m. The plants are scattered, but this type of plant is easy to breed and reproduce. [0003] Tofu chai leaves contain a lot of pectin and protein. CN1269843C, CN1011187C, and CN1634998A respectively disclose methods for extracting pectin from bean curd leaves, and CN1633873A discloses a method for extracting protein from bean curd leaves. [0004] In the rural ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/19A23L1/212A23L9/20A23L19/00
Inventor 蒋立科徐云
Owner 徐云
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