Processing method of instant plant gel food

A processing method, plant gel technology, applied in the field of instant plant gel food processing, can solve the problems of not being sold in large quantities, and achieve the effects of low moisture content, not easy to oxidize, and convenient brewing

Active Publication Date: 2016-08-10
LISHUI AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chai tofu is only commonly used among the people and is not sold in large quantities in the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method for instant vegetable gel food, comprising the following steps in turn:

[0018] 1) Cleaning: Rinse the fresh leaves of bean curd with running tap water;

[0019] 2), blanching: the blanching temperature is 90°C, the time is 40s, and the ratio of material to liquid is 1:10;

[0020] 3) Beating: Take 100g of fresh leaves, add 400g of water, smash the leaves with a mixer, and then filter with double-layer gauze;

[0021] 4) Colloid mill: Take the filtered bean curd juice and emulsify it with a colloid mill. The particle diameter after emulsification is 2-50 μm;

[0022] 5) Spray drying: add water to the juice emulsified by the colloid mill, dilute it until the solid content is controlled to 15%, and then spray dry, the experimental spray dryer, the inlet air is 180°C, the solid content is controlled at 20%, and the outlet temperature is 80 ℃.

[0023] 6) Packaging: Mix the spray-dried powder and coagulant according to the ratio, the ratio is: 100g p...

Embodiment 2

[0025] A processing method for instant vegetable gel food, comprising the following steps in turn:

[0026] 1) Cleaning: Rinse the fresh leaves of bean curd with running tap water;

[0027] 2), blanching: the blanching temperature is 80°C, the time is 60s, and the ratio of solid to liquid is 1:10;

[0028] 3) Beating: Take 100g of fresh leaves, add 400g of water, smash the leaves with a mixer, and then filter with double-layer gauze;

[0029] 4) Colloid mill: Take the filtered bean curd juice and emulsify it with a colloid mill. The particle diameter after emulsification is 2-50 μm;

[0030] 5) Spray drying: add water to the juice emulsified by the colloid mill, dilute it until the solid content is controlled to 15%, and then spray dry, the experimental spray dryer, the inlet air is 180°C, the solid content is controlled at 20%, and the outlet temperature is 80 ℃.

[0031] 6) Packaging: Mix the spray-dried powder and coagulant according to the ratio, the ratio is: 100g powd...

Embodiment 3

[0033] A processing method for instant vegetable gel food, comprising the following steps in turn:

[0034] 1) Cleaning: Rinse the fresh leaves of bean curd with running tap water;

[0035] 2), blanching: the blanching temperature is 100°C, the time is 10s, and the ratio of solid to liquid is 1:10;

[0036] 3) Beating: Take 100g of fresh leaves, add 400g of water, smash the leaves with a mixer, and then filter with double-layer gauze;

[0037] 4) Colloid mill: Take the filtered bean curd juice and emulsify it with a colloid mill. The particle diameter after emulsification is 2-50 μm;

[0038] 5) Spray drying: add water to the juice emulsified by the colloid mill, dilute it until the solid content is controlled to 15%, and then spray dry, the experimental spray dryer, the inlet air is 180°C, the solid content is controlled at 20%, and the outlet temperature is 80 ℃.

[0039] 6) Packaging: Mix the spray-dried powder and coagulant according to the ratio, the ratio is: 100g pow...

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PUM

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Abstract

The invention discloses a processing method of an instant plant gel food. The method sequentially comprises the following steps: 1, cleaning; 2, blanching at 80-100DEG C for 10-60s; 3, beating: taking 100g of fresh leaves, adding 400g of water, beating the leaves through a stirrer, and filtering the beaten leaves through a double layer gauze; 4, carrying out colloid milling: taking the obtained filtered Premna microphyllg Turcz juice, and emulsifying the juice through a colloid mill; 5, carrying out spray drying: adding water to the emulsified juice, diluting until the content of solids is controlled to be 15%, and carrying out spray drying; and 6, packaging: uniformly mixing the spray dried powder with a coagulating agent according to a ratio of powder to calcium carbonate to potassium carbonate of 100g:1g:1.25g. Brewing Premna microphyllg Turcz Guanyin bean curd is made through adopting accurate blanking, juice emulsifying and spray drying technologies. The above product is small packaged dried powder, has a low content of water, is difficult to oxidize, and has a long shelf life reaching 18 months or above. The product is convenient to stew, and can be eaten after adding water, uniformly stirring and standing for 30min. The method is suitable for industrialization.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of instant vegetable gel food. Background technique [0002] Tofuchai (Premna microphylla turcz), also known as Guanyin grass, is a deciduous shrub of the genus Tofuchai in the Verbenaceae family. It is widely distributed in South my country, Central South China, Sichuan, Guizhou, Anhui and other places. It grows in hillside bushes, under sparse forests, By the side of the valley. [0003] Tofu chai leaves are rich in nutrients such as pectin, plant protein, sugars and amino acids, and also contain a variety of drugs such as suberin, suberin, stearic acid, sterols, carotin, naringenin, vanillic acid, etc. It also contains more available chlorophyll and vitamin C. The pectin content in the leaves of Doufuchai is 30-40%, which is higher than other raw materials used to extract pectin in China. It is rich in nutrients such as flavonoids and various ami...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/52
CPCA23L2/39A23L2/52A23V2002/00A23V2250/1578A23V2250/16A23V2300/10
Inventor 任爱清李伟荣陈国宝
Owner LISHUI AGRI SCI
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