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A kind of preparation technology of chuju tofu

A production process, the technology of chrysanthemum chrysanthemum, is applied in the field of production process of chrysanthemum chrysanthemum tofu, to achieve the effect of improving characteristics and nutrition, good auxiliary therapeutic effect, increasing food value and medicinal value

Active Publication Date: 2016-05-04
来安县永阳知识产权运营有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to expand the characteristics and nutrition of tofu and increase its edible value, people began to develop various tofu in traditional tofu, such as lotus leaf tofu, vegetable juice tofu, strawberry tofu, etc., but Chuju with medicinal value has not yet been seen. Utilized in related tofu products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation technology of Chuju bean curd, it comprises the following steps:

[0018] (1) Preparation of chrysanthemum chrysanthemum extract: select fresh chrysanthemum chrysanthemum with full color and no insects, wash the selected fresh chrysanthemum in clean water, add distilled water 60 times the weight of chrysanthemum chrysanthemum, and heat to 95°C. Leach for 60 minutes until the chrysanthemum chrysanthemum extract with a total flavonoid content of 3 g / L and a polyphenol content of 5 g / L is obtained, then filter or centrifuge the extract to remove insoluble matter, and leave it standing at room temperature for use;

[0019] (2) Preparation of raw soybean milk: select soybeans with good quality and soak them in 35°C water for 90 minutes, wherein, every 10 kilograms of soybeans are proportioned according to the standard of 60 kilograms of water, and the soybean dregs are removed after grinding to obtain raw soybean milk;

[0020] (3) Defibrosis of Chuju e...

Embodiment 2

[0024] A kind of preparation technology of Chuju bean curd, it comprises the following steps:

[0025] (1) Preparation of chrysanthemum chrysanthemum extract: select fresh chrysanthemum chrysanthemums with full color and no insects, wash the selected fresh chrysanthemums in clean water, add distilled water 80 times the weight of chrysanthemum chrysanthemums, and heat to 80°C. Leach for 80min until the chrysanthemum chrysanthemum extract with a total flavonoid content of 4g / L and a polyphenol content of 4g / L is obtained, then filter or centrifuge the extract to remove insolubles, and let it stand at room temperature for use;

[0026] (2) Preparation of raw soybean milk: select soybeans with good quality and soak them in 20°C water for 120 minutes, wherein, every 10 kilograms of soybeans are proportioned according to the standard of 50 kilograms of water, and the soybean dregs are removed after grinding to obtain raw soybean milk;

[0027] (3) Defibrosis of Chuju extract: before...

Embodiment 3

[0031] A kind of preparation technology of Chuju bean curd, it comprises the following steps:

[0032] (1) Preparation of chrysanthemum chrysanthemum extract: select fresh chrysanthemum chrysanthemum with full color and no insects, wash the selected fresh chrysanthemum in clean water, add distilled water 50 times the weight of chrysanthemum chrysanthemum, and heat to 100°C. Leach for 45 minutes until the chrysanthemum chrysanthemum extract with a total flavonoid content of 2 g / L and a polyphenol content of 5 g / L is obtained, then filter or centrifuge the extract to remove insolubles, and leave it to stand at room temperature for use;

[0033] (2) Preparation of raw soybean milk: select soybeans with good quality and soak them in 40°C water for 60 minutes, wherein, every 10 kilograms of soybeans are proportioned according to the standard of 80 kilograms of water, and the soybean dregs are removed after grinding to obtain raw soybean milk;

[0034] (3) Defibrosis of Chuju extrac...

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PUM

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Abstract

The invention discloses a production process of chrysanthemum tofu, which comprises the following steps: (1), preparation of chrysanthemum extract; (2), preparation of raw soybean milk; (3), fiber removal of chrysanthemum extract: Before cooking soymilk, add cellulase solution with a mass fraction of 1%~5% to the extract of chrysanthemum chrysanthemum, heat to 30~45°C for 10~20 minutes; (4), cook soymilk: boil raw soymilk, and Incubate above 85°C for 30-60 minutes to obtain soymilk, then cool to 30-45°C, add the enzymatically hydrolyzed chrysanthemum chrysanthemum extract and keep warm for 60-90 minutes; (5), stew. The beneficial effect of the present invention is that: the characteristics and nutrition of the tofu are improved, and the food value and medicinal value of the tofu are increased. Long-term consumption of this tofu has the effects of dispelling wind and heat dissipation, improving eyesight, calming the liver and detoxifying, and relieves headaches and dizziness. Hypertension, neuropathic headache, etc. have a very good adjuvant therapeutic effect.

Description

technical field [0001] The invention relates to a production process of chrysanthemum tofu and belongs to the technical field of food production. Background technique [0002] Chu chrysanthemum is the first of the four famous chrysanthemums in my country. Chu chrysanthemum is mild in nature and has a delicate smell. It can be used as medicine and as a refreshing drink. In medicine, it is a cool sedative and ophthalmic medicine, which can assist in the treatment of many diseases. It is an important Chinese herbal medicine. , among the white chrysanthemums, this is the best." Long-term consumption has the effects of dispelling wind and heat dissipation, improving eyesight, calming the liver and detoxifying, and has a good therapeutic effect on headaches, dizziness, hypertension, nervous headaches, etc. Therefore, more and more chrysanthemums have been utilized in the fields of food, beverages, and medicines. [0003] Tofu is a common life food, rich in vegetable protein, a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 不公告发明人
Owner 来安县永阳知识产权运营有限公司
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