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Method for retarding synaeresis of premna microphylla leaf bean curd

A tofu leaf, syneresis technology, applied in the fields of food science, food preservation, application, etc., can solve the problems of shrinking leaf tofu, exuding water, and inability to guarantee the quality, and achieves less exudation, reduced syneresis, emerald green effect

Inactive Publication Date: 2012-10-31
HUANGSHAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tofu wood leaves are rich in nutrition, natural and pollution-free, and are good raw materials for developing green food. The processing and utilization of tofu wood leaves by the people is to make them into "fairy tofu". Many hotels, guesthouses, and farmers in southern Anhui use tofu wood leaves tofu. The delicious dishes are deeply loved by people. At present, tofu and chaiye tofu have not yet been industrialized. The main restrictive factor is that the water seepage is serious during the placement of the leaf tofu, which leads to the rapid reduction in the volume of the leaf tofu and the quality cannot be guaranteed.

Method used

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  • Method for retarding synaeresis of premna microphylla leaf bean curd
  • Method for retarding synaeresis of premna microphylla leaf bean curd

Examples

Experimental program
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Effect test

Embodiment 1

[0018] Embodiment 1: the method for slowing down the syneresis of bean curd wood leaf tofu comprises the following steps:

[0019] (1) Cleaning: Choose fresh leaves of bean curd without pests and diseases, and wash away dust, sediment and other impurities with clean water;

[0020] (2) Hot blanching: use the steam blanching method, and steam blanching at a temperature of 90-95°C for 5 minutes;

[0021] (3) Adding water for beating: Take the blanched tofu leaves, add water to make a slurry according to the ratio of bean curd leaves: water = 1:6, filter to obtain the filtrate, and then add 0.1% ascorbic acid and 0.5% glucose to the filtrate;

[0022] (4) Add gelling agent: according to the composition formula of the gelling agent, the concentration of calcium carbonate is 0.01%, xanthan gum is 0.1%, carrageenan is 0.15% and gluconolactone is 0.05%. Dissolve in warm water, prepare solutions of the above concentrations, then add to the filtrate of step (3) respectively, stir ...

Embodiment 2

[0024] Embodiment 2: the impact of different proportioning gels on the water seepage of leaf bean curd, such as figure 1 as shown, figure 1 The different gel formulations corresponding to each series are shown in Table 1:

[0025] Table 1 The ratio scheme of different series of specific gels

[0026] sequence Matching plan Series 1 0.01% calcium carbonate solution + 0.05% xanthan gum + 0.05% carrageenan + 0.05% lactone series 2 0.01% calcium carbonate solution + 0.1% xanthan gum + 0.1% carrageenan + 0.1% lactone series 3 0.01% calcium carbonate solution + 0.15% xanthan gum + 0.15% carrageenan + 0.15% lactone series 4 0.02% calcium carbonate solution + 0.05% xanthan gum + 0.1% carrageenan + 0.15% lactone series 5 0.02% calcium carbonate solution + 0.1% xanthan gum + 0.15% carrageenan + 0.05% lactone series 6 0.02% calcium carbonate solution + 0.15% xanthan gum + 0.05% carrageenan + 0.1% lactone Series 7 0.03% calciu...

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Abstract

The invention discloses a method for retarding synaeresis of premna microphylla leaf bean curd, comprising the following steps of: blanching fresh premna microphylla leaves with water vapor of 90-95 DEG C after washing, adding water 6 times heavier than the fresh leaves for pulping, filtering to obtain filtrate, adding 0.1% of ascorbic acid, 0.5% of glucose and a mixed gelant to the filtrate, evenly stirring the mixture and then standing for 20 minutes, and then sterilizing and packaging, thereby obtaining the finished product. The method is capable of effectively retarding synaeresis of the premna microphylla leaf bean curd; and the produced leaf bean curd is emerald green in color, fresh and tasty and refreshing, moderate in hardness and low in water seepage, and further has certain elasticity.

Description

technical field [0001] The invention relates to a method for slowing down the syneresis of bean curd tofu and belongs to the technical field of food processing. Background technique [0002] Tofu Chai ( Premna microphylla Turcz.), also known as tofu wood, stinky yellow vitex, and rot maid, is a perennial deciduous shrub of the genus Tofuchai in the Verbenaceae family. my country's tofu wood is rich in wild resources, widely distributed in East China, South Central, and Southwest provinces, and grows in vast hills and hills at an altitude of 500m-800m. Tofu Chai is a plant that can be used both as medicine and food. The stem and leaf extracts have the effects of anti-fatigue, lowering cholesterol, and improving microcirculation. The nutritional value of tofu chai leaves is high. Compared with the nutritional components of common vegetables, the crude fat content is much higher than that of green vegetables and spinach, the crude fiber content is much higher than that of ama...

Claims

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Application Information

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IPC IPC(8): A23L3/3454
Inventor 楚文靖谢可为贡松松王世强
Owner HUANGSHAN UNIV
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