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Silphium perfoliatum fermented bean curd

The technology of vanilla and fermented bean curd is applied in the field of nutritional and health fermented fermented bean curd to achieve the effects of helping digestion, enriching nutrition and promoting agricultural efficiency.

Active Publication Date: 2013-11-27
NANLING WANGKE INTPROP MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the vanilla fermented bean curd with nutrition and health care made by processing the stems and leaves of pine vanilla as raw material has not yet been reported or marketed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1, a kind of vanilla fermented bean curd, adopts the following steps to make:

[0022] 1. Preparation of cypress herb pulp: take the fresh stems and leaves of cypress herb from the bolting stage to the flowering stage, remove dead leaves, weeds and other impurities, clean them, and cut them into 1-2 cm long with a hay cutter Put the crushed cypress herb fragments into a stainless steel container, add 0.2% pectinase and 0.5% cellulase by weight of the cypress herb fragments, heat to 40°C, combine hydrolysis for 55 minutes, and then use the A multifunctional refiner with a 120-mesh screen, while adding water twice the weight of the crushed pine herb fragments, refines the pulp and separates the pulp and residues to obtain the pine herb pulp;

[0023] 2. Blending: Take 80 kg of soy milk, put it into a stainless steel mixer, add 50 kg of cypress vanilla pulp, stir well, add water, adjust the concentration of the mixed slurry to 12.5 degrees Baume, and make vanill...

Embodiment 2

[0028] Embodiment 2, a kind of vanilla fermented bean curd, adopts the following steps to make:

[0029] 1. Preparation of cypress herb pulp: take the fresh stems and leaves of cypress herb from the bolting stage to the flowering stage, remove dead leaves, weeds and other impurities, clean them, and cut them into 1-2 cm long with a hay cutter Put the crushed cypress herb fragments into a stainless steel container, add 0.3% pectinase and 0.8% cellulase by weight of the cypress herb fragments, heat to 42°C, combine hydrolysis for 60 minutes, and then use the A multifunctional refiner with a 120-mesh screen, while adding water twice the weight of the crushed pine herb fragments, refines the pulp and separates the pulp and residues to obtain the pine herb pulp;

[0030] 2. Preparation of Malan pulp: Rinse the harvested Malan herb with water, put it in boiling water for 4 minutes, then soak it in cold water for 30 minutes, remove and drain the surface water, and use a 120-mesh net ...

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PUM

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Abstract

The invention discloses a silphium perfoliatum fermented bean curd which is prepared by taking silphium perfoliatum with a health-care effect as a raw material through procedures of pulping, size mixing, blank forming, inoculating, pickling, canning, inspecting and the like; health-care ingredients of the silphium perfoliatum are integrated into the fermented bean curd, and a finished product has the effects of strengthening the middle warmer, benefiting vital energy, tonifying spleen and nourishing the stomach, and are rich in various amino acids, unsaturated fatty acids, vitamins and mineral substances, which are necessary for a human body. The finished fermented bean curd product is rich in nutrition, smooth in texture and fine in mouthfeel, and can increase appetite to help digestion when being eaten together with rice or bread. According to the silphium perfoliatum fermented bean curd disclosed by the invention, the situation that the economic benefit is low and peasants are unwilling to plant the silphium perfoliatum because the application of the silphium perfoliatum planted in China is only limited to green manure and feeds is changed, the agricultural efficiency can be improved and the farmer income is increased.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a nutritious and health-care fermented bean curd made from fresh pine and herb stems and leaves. Background technique [0002] Cypress herb is a perennial herbaceous plant of Compositae, which has good nutritional content and higher protein yield per unit area than perennial legumes and corn. Stems and leaves are rich in protein, calcium, phosphorus, potassium, carotene and vitamins. According to the analysis and determination, the calcium content of dried pine herb is 2.5%-3.22%, the phosphorus content is 0.28%-0.6%, the potassium content is 2%-2.8%, the carotene content is 4.26mg / kg, and the vitamin C content is 52.3-52.8mg / kg, vitamin E content is 65mg / kg. Its protein contains 17 kinds of essential amino acids for humans and animals, especially the limiting amino acid lysine, which accounts for 5.58% of the protein content, which c...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 汪永辉
Owner NANLING WANGKE INTPROP MANAGEMENT CO LTD
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