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

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 ...

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.