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Processing method of purslane bean curd

A production method and the technology of purslane, applied in the field of purslane tofu production, can solve the problems of simple method, difficulty in exerting functional effects, low processing utilization rate, etc., so as to improve edible taste, improve health function, heat uniform effect

Inactive Publication Date: 2017-10-24
HEFEI YUANZHENG AFE SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention is aimed at the existing problems: purslane functionality, purslane is rich in nutrients such as dihydroxyethylamine, malic acid, glucose, mineral elements and vitamins, which can affect blood cholesterol concentration, blood vessel wall elasticity, antibacterial and anti-inflammatory , leukorrhea, carbuncle and malignant sore erysipelas have a good improvement effect; however, the current processing utilization rate is low, the method is simple, and the functional effect is difficult to exert

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0018] A preparation method of purslane bean curd, comprising the following steps:

[0019] (1) Cleaning: Wash the picked purslane with warm water, then put it in a high-temperature steamer and fix it for 8 seconds at 116°C to make green purslane; it can reduce the bitterness and sour taste of purslane when eating , improve the taste of food, preserve the nutrients and activity of active ingredients in purslane as much as possible, and reduce the loss of active ingredients;

[0020] (2) Fermentation: Spray 3.3% of the bacterial agent liquid on the purslane, put it in a fermenter and ferment at 26°C for 22 hours to obtain fermented purslane; it can degrade purslane, and Fermentation metabolites can destroy the cell wall of purslane, increase the exudation of nutrients and active ingredients, and reduce the bitter taste and sour taste of purslane when eaten;

[0021] (3) Baking: put the fermented purslane into the oven, and introduce carbon dioxide gas into the oven, the pressu...

Embodiment 2

[0030] A preparation method of purslane bean curd, comprising the following steps:

[0031] (1) Cleaning: Wash the picked purslane with warm water, then put it in a high-temperature steamer and fix it for 9S at 118°C to make green purslane; it can reduce the bitterness and sour taste of purslane when eating , improve the taste of food, preserve the nutrients and activity of active ingredients in purslane as much as possible, and reduce the loss of active ingredients;

[0032] (2) Fermentation: Spray 3.8% of the bacterial agent liquid on the purslane, put it in a fermenter and ferment at 28°C for 23 hours to obtain fermented purslane; it can degrade purslane, and Fermentation metabolites can destroy the cell wall of purslane, increase the exudation of nutrients and active ingredients, and reduce the bitter taste and sour taste of purslane when eaten;

[0033] (3) Baking: put the fermented purslane into the oven, and introduce carbon dioxide gas into the oven, the pressure in t...

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PUM

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Abstract

The invention discloses a processing method of purslane bean curd. The processing method of the purslane bean curd comprises the following steps: (1) fixation: carrying out transient fixation treatment on cleaned purslane at the high temperature of 115-120 DEG C; (2) fermenting: spraying bacteria agent liquid on the water-removed purslane, and carrying out fermenting treatment; (3) baking, filling a baking oven with carbon dioxide to bake the purslane; (4) freeze drying: carrying out freeze drying on the purslane and then carrying out pulverization treatment on the purslane; (5) grinding into thick liquid: mixing purslane micro-powder and soaked soybeans and then grinding the mixture twice, and filtering and ultrasonically oscillating the mixture to obtain soybean milk; and (6) processing: adding gypsum liquid in the soybean milk, and cooking the soybean milk to obtain the purslane bean curd. The shelf time of the processed purslane bean curd can be prolonged to be 10 hours, the content of water-soluble organic calcium in the bean curd is increased by 8.4 mg / 100 g, the probability that calculi are produced after a person eats the purslane bean curd can be reduced, the bean curd tastes delicate and is easy to digest, and breakage resistance in cooking is good.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a preparation method of purslane tofu. Background technique [0002] Purslane, an annual herb, the whole plant is glabrous, the stems lie flat, spread out on the ground, the branches are light green or dark red; it likes fertile soil, is resistant to drought and waterlogging, and has strong vitality. It is born in vegetable gardens, farmland, Roadsides are common weeds in the field, widely distributed in the north and south of my country and in temperate and tropical regions of the world. Purslane can be eaten raw or boiled, and the taste is tender, but it has a strong taste and a sour taste; Blood cholesterol concentration, blood vessel wall elasticity, antibacterial and anti-inflammatory, leukorrhea, carbuncle and malignant sore erysipelas have a good improvement effect; purslane is a variety with high food and medicinal properties. Purslane...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 郭秉政郭锐李元元郭立兵
Owner HEFEI YUANZHENG AFE SCI TECH
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