Method for processing cynanchum atratum and trachelospermum jasminoides leaf nutrient fermented bean curd

A processing method, stone blood technology, applied in the field of fermented bean curd processing, can solve the problems that have not yet been reported or launched on the market, the scope of application is not very wide, and the awareness of citizens is not high, so as to achieve rich variety, stable process and rich nutrition Effect

Inactive Publication Date: 2017-12-05
宇琪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, Baiwei is mostly used as medicine, and the scope of application is not very wide. There are few deep-processed products, and the awareness of citizens is not high. The fermented bean curd made from Baiwei and Shixue leaves has not yet been reported or reported. market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method of Baiwei stone blood leaf nutritional fermented bean curd, characterized in that: the processing steps of raw material pretreatment, micro-freezing, micro-freeze drying, gelatinization, paste mixing, billet making, inoculation and cultivation, batching, fermentation and packaging, The processing method adopts the following steps:

[0020] ① Raw material pretreatment: select fresh and complete Baiwei roots, Baiwei flowers, stems and leaves and Magnolia officinalis, take 3kg of Baiwei roots, 1kg of Baiwei flowers, 1.2kg of stems and leaves of Stonexue, and 1kg of Magnolia officinalis , placed in a microwave fixing device, the microwave operating frequency is 150MHz, the microwave output power is 8kW, the radiation time is 10min, and it is cooled to room temperature to obtain the raw material;

[0021] ②Slightly freeze-drying: the raw materials are first microwaved for 1 minute, and the microwave power is 360W; then placed at -18°C for 2 hours, and the...

Embodiment 2

[0030] A processing method of Baiwei stone blood leaf nutritional fermented bean curd, characterized in that: the processing steps of raw material pretreatment, micro-freezing, micro-freeze drying, gelatinization, paste mixing, billet making, inoculation and cultivation, batching, fermentation and packaging, The processing method adopts the following steps:

[0031] ①Raw material pretreatment: select fresh and complete Baiwei roots, stems and leaves of Shixue, rotten leaves and coltsfoot flowers, take 3kg of Baiwei roots, 1.5kg of stems and leaves of Shixue, 1kg of rotten leaves, and 0.6kg of coltsfoot, Place in a microwave de-encapsulation device, the microwave operating frequency is 230MHz, the microwave output power is 5kW, the radiation time is 5min, and it is cooled to room temperature to obtain the raw material;

[0032] ②Slightly freeze-drying: the raw materials are firstly microwaved for 1 minute, and the microwave power is 450W; then placed at -12°C for 3 hours, and t...

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PUM

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Abstract

The present invention relates to a method for processing cynanchum atratum and trachelospermum jasminoides leaf nutrient fermented bean curd, and belongs to the field of food processing. The method is characterized in that the cynanchum atratum and trachelospermum jasminoides leaf nutrient fermented bean curd is prepared by processing steps of microwave de-enzyming, partial freezing drying, gelatinizing, slurry mixing, blank making, inoculation culture, ingredient mixing, fermentation and packaging, green astringent taste of raw materials is removed, fragrance of the raw materials is retained, the taste of the finished product fermented bean curd is improved, soup prepared from traditional Chinese medicine extract is supplemented, and nutrients of the finished product fermented bean curd are improved. The method has the advantages of simple operation and stable process, types of fermented bean curd products are enriched, and the prepared cynanchum atratum and trachelospermum jasminoides leaf nutrient fermented bean curd is nutrient-rich, has smooth and tender taste, also has the effects of clearing heat, dispelling swelling, dispelling wind and relieving pain, dredging collaterals, lubricating joint, and the like.

Description

technical field [0001] The invention relates to a processing method of fermented bean curd, in particular to a processing method of Baiwei stone blood leaf nutritional fermented bean curd. Background technique [0002] Baiwei, aliases: Weicao, Zhiweilao, Laoguapiaogen, Shanyangenzi, Baidangcao, Baimawei, Baiqian, Laojunxu, Latin name: Cynanchum atratum Bunge. Erect perennial herb, root-like, fragrant. The roots and some rhizomes are used for medicinal purposes. They have the effects of eliminating deficiency and troubles, clearing heat and dissipating swelling, promoting muscle growth and relieving pain. Pain etc. [0003] Stone blood, also known as stone blood and stone dragon rattan, is an evergreen vine of the family Apocynaceae. Stone blood is native to Shandong, Shanxi, Henan, Jiangsu and other places in China, and it is often used as a ground cover in gardens. Stone blood is a commonly used traditional Chinese medicine. Its original book is "Shen Nong's Materia Medi...

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 宇琪李文娜郑少明
Owner 宇琪
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