Preparation method of small-leaved premna leaf curd

Abstract

A preparation method of small-leaved premna leaf curd comprises the following steps: (1) raw materials comprising 60% of 200-400-mesh powdery food-grade calcium carbonate and 40% of 200-400-mesh powdery food-grade calcium sulfate dehydrate are mixed uniformly and stored in a closed manner; (2) fresh small-leaved premna leaves are washed, water at the temperature of 90-95 DEG C is added in the ratio of the fresh leaves to the water being 1:(12-18); or, dried small-leaved premna leaves are washed and soaked in warm water at the temperature of 50-55 DEG C for 20-30 min and fished out, water at the temperature of 90-95 DEG C is added in the ratio of the dry leaves to the water being 1:(20-25), then the mixture is ground and filtered, prepared gel accounting for 0.05%-0.06% of the mass of a filtrate is weighed and sufficiently stirred with a small amount of water, then the gel solution is added to the filtrate, the filtrate is stirred rapidly for 5-10 s, the calcium ion degree of a filtrate system is controlled to be 0.0015-0.0032 mol / L, the filtrate is left to stand for 2-5 min and naturally cooled or cooled in a water bath, and the small-leaved premna leaf curd is obtained. The preparation method is stable in operation and high in pectin extraction rate, no heavy metal is produced, and the food processing quality standard is met.

Description

technical field [0001] The invention relates to a method for preparing tofu, in particular to a method for preparing Guanyin tofu. Background technique [0002] Guanyin tofu is a kind of green-brown tofu-like gel food processed from the leaves of tofu tree. It is a traditional local food in Hubei, Anhui, Chongqing, Yunnan and other places. It has high edible value and medical value. It is eaten in summer Guanyin tofu has the effects of dispelling fire, lowering blood pressure and nourishing the stomach, clearing away heat and detoxifying, and has long been a home-cooked food for local people to dispel fire and detoxify. [0003] Tofu Chai belongs to Dicotyledoneae (Dicotyledoneae) Tubiflorae (Tubiflorae) Verbenaceae (Verbenaceae) tofu Chai (Premna) plants. The contents of crude protein, crude fat, crude fiber, total sugar and ash in the dried leaves of Doufuchai were 13.48%, 3.79%, 9.87%, 8.98% and 5.95%, respectively, and the content of galacturonic acid was as high as 30%...

AI Technical Summary

Problems solved by technology

However, such a preparation method of plant ash often contains heavy metals due to many impurities, so it cannot meet the food quality standards when used in food processing.