Method for making snakegourd and camellia sasanqua fermented bean curd

A production method and technology of samei, which is applied in the field of production of Cuilou Chamei fermented bean curd, can solve the problems of discarded Cuilou leaves and few types of products, and achieve the effects of enhancing quality, enriching varieties, and improving utilization rate

Inactive Publication Date: 2016-06-22
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the roots, flowers, fruits, and seeds of Trichosanthes chinensis are not only used for medicinal purposes, but also processed into tea, beverages and other products due to their rich nutrition, but the leaves of Trichosanthes chinensis have not been developed on a large scale, resulting in serious waste of Trichosanthes chinensis leaves ; Chameihua is only used as an ornamental plant at present, and there is a deficiency that there are few types of related products, and the fermented bean curd made from Trichosanthes leaves and Chameihua as the main raw material has not yet been seen on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of Cuilou tea plum fermented bean curd, characterized in that the preparation method adopts the following steps:

[0019] ①Raw material pretreatment: select fresh and complete Cuminaria leaves, camellia flowers, wintersweet leaves, and privet leaves, and mix them evenly with 10kg of Trichosanthes leaves, 6kg of camellia flowers, 3kg of wintersweet leaves, and 1kg of privet leaves Mix the raw materials, wash the mixed raw materials with clean water, and then perform steam de-enzyming. The de-enzyming temperature is 136°C, and the de-enzyming time is 10s. After the final cleaning, it is finished again, the temperature for finishing is 120° C., and the time for finishing is 40 s. After the second finishing, add 8 kg of 13% citric acid solution to the mixed raw materials for beating to obtain a raw material slurry;

[0020] ② Enzyme treatment: Add 0.07kg of pectinase, 0.04kg of cellulase, and 0.02kg of flavor protease to 10kg of raw material slurry, enz...

Embodiment 2

[0028] A preparation method of Cuilou tea plum fermented bean curd, characterized in that the preparation method adopts the following steps:

[0029] ①Raw material pretreatment: select fresh and complete Trichosanthes leaves, camellia, poplar, fig leaves, apricot leaves, camellia, take 14kg of Trichosanthes leaves, 5kg of camellias, 3kg of poplars, 2kg of figs Leaves, 1kg of apricot leaves, and 1kg of camellia were mixed evenly to prepare mixed raw materials, and the mixed raw materials were dried by microwave drying. When microwave drying was completed, the belt transmission speed of the microwave equipment was 1.5m / min, and the temperature was 87°C. The thickness of the raw material on the belt is 0.6 cm, and when the water content of the mixed raw material is 11%, the drying is stopped, and the concentration of 7 kg is added to the dried mixed raw material and it is 8% sodium ascorbate solution for beating to obtain a raw material slurry;

[0030] ②Enzyme treatment: Add 0.0...

Embodiment 3

[0038] A preparation method of Cuilou tea plum fermented bean curd, characterized in that the preparation method adopts the following steps:

[0039] ① Raw material pretreatment: select fresh Trichosanthes leaves, Camellia japonica leaves, peony flowers, Moringa leaves, pepper leaves, take 10kg Trichosanthes leaves, 7kg Camellia flowers, 2kg Salmonella leaves, 1kg The peony flower, 1 kg of Moringa leaves, and 1 kg of pepper leaves are mixed evenly to prepare the mixed raw materials. The mixed raw materials are washed with water and then steamed. The temperature of the greening is 136 ° C, and the time of the greening is 8 seconds. Adding the concentration of 7.6kg in the mixed raw materials after finishing is that 83% hawthorn juice solution is beaten, and raw material slurry is obtained;

[0040] ②Enzyme treatment: Add 0.07kg of pectinase, 0.055kg of cellulase, 3kg of Codonopsis juice, 2kg of golden sea cucumber juice, and 1kg of fig juice to the raw material slurry, and perf...

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PUM

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Abstract

The invention provides a method for making snakegourd and camellia sasanqua fermented bean curd. The fermented bean curd is mainly prepared from snakegourd leave, camellia sasanqua flower and soybean through raw material pretreatment, enzyme treatment, pulp mixing, tofu base preparation, inoculation, germiculture, curing, filling, detection and storage. Through steam fixation of raw materials, the green and astringent taste of raw materials can be removed, the fresh scent of raw materials is maintained, the taste of finished fermented bean curd is improved, and the quality of finished fermented bean curd is improved; through compound enzyme treatment, precipitation of nutrients in raw materials can be promoted, the utilization rate of raw materials is increased, raw material juice and residues are separated and used in order, the utilization rate of raw materials is further increased, more varieties of fermented bean curd products can be obtained, and the snakegourd and camellia sasanqua fermented bean curd has a superior taste and rich nutrients and has the healthcare functions such as clearing heat and relieving heat stroke, moistening lung and reducing phlegm, removing stasis and lubricating intestines.

Description

technical field [0001] The invention relates to a method for preparing fermented bean curd, in particular to a method for preparing fermented bean curd made of Cuilou tea plum. Background technique [0002] Trichosanthes leaves, the leaves of Cucurbitaceae Trichosanthes genus Trichosanthes perennial climbing herb, sour in taste, cold in nature, non-toxic. "Materia Materia Medica" records: "The stems and leaves of melon can cure the heat and hurt the heat. Because of its refreshing fragrance and coolness, it is good at washing away the heat. Its taste is slightly sour, and it can only refresh the energy to resist the heat of the scorching heat. It is also the same as Sun Zhenren. During the so-called season and summer, when you are tired and weak, it is advisable to take Wuweizi decoction to absorb the dissipated qi and make people refreshed." It has the effects of clearing away heat and reducing heat, moistening lungs and reducing phlegm, dispelling stagnation and smoothing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 彭常安
Owner 彭常安
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