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Processing process of Cistanche deserticola-fructus schizandrae fermented bean curd

A processing technology and technology of schisandra, which is applied in the field of processing technology of cistanche schisandra bean curd to achieve the effects of improving utilization rate, enhancing quality and improving taste

Inactive Publication Date: 2019-01-04
安徽智联管理咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the continuous development of science and technology, Cistanche and Schisandra are processed into tea, beverages and other products in addition to medicinal use, and processed into Cistanche and Schisandra fermented bean curd. There is no similar literature report

Method used

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Effect test

Embodiment 1

[0018] A processing technology of cistanche schisandra fermented bean curd is characterized in that the following steps are adopted:

[0019] A. Raw material pretreatment: select fresh and complete cistanche, Schisandra chinensis, poplar flowers, grape leaves, and syringa leaves, mix 13kg of Cistanche, 6kg of schisandra, 3kg of poplar flowers, 2kg of vine leaves, and 1kg of syringa leaves Finally, the mixed raw material is prepared, and the mixed raw material is washed with clear water and then steam-fixed. The temperature for finishing is 129° C., and the time for finishing is 13 seconds. After finishing, it is immediately spread to cool and dissipate heat. Add 7.6 kg to the 10 kg of mixed raw material after finishing. The concentration is 9 % sodium ascorbate solution is beaten to obtain raw material slurry;

[0020] B. Enzyme treatment: Add 0.06 kg of pectinase and 0.09 kg of cellulase to 10 kg of raw material slurry, enzymatically hydrolyze for 55 minutes at 43°C, and inac...

Embodiment 2

[0028] A processing technology of cistanche schisandra fermented bean curd, characterized in that the processing technology adopts the following steps:

[0029] A. Raw material pretreatment: select fresh cistanche, Schisandra chinensis, Castanopsis chinensis leaves, Calcifera leaves, and Moringa leaves, take 10kg of Cistanche deserticola, 4kg of Schisandra chinensis, 2kg of Castanopsis chinensis leaves, 1kg of Calcinium fruit leaves, and 1kg of Moringa oleifera After the leaves are mixed evenly, the mixed raw material is prepared. The mixed raw material is cleaned with water and then steamed. The temperature of the greening is 139°C, and the time of the greening is 8s. After the greening, it is immediately cooled and dissipated. Concentration is 4% selenium-enriched aqueous solution and is beaten, and raw material slurry is obtained;

[0030] B. Enzyme treatment: Add 0.07 kg of pectinase and 0.055 kg of cellulase to 10 kg of raw material slurry, enzymatically hydrolyze it for ...

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Abstract

The invention discloses a processing process of Cistanche deserticola-fructus schizandrae fermented bean curd. The Cistanche deserticola-fructus schizandrae fermented bean curd is made by using Cistanche deserticola, fructus schizandrae and soybeans as the main raw materials and performing raw material preprocessing, enzyme processing, paste mixing, bean curd base making, inoculating, bacterium culturing, pickling, filling, inspection, storage and the like. The processing process has the advantages that the astringency of the raw materials are removed through steam enzyme deactivation, the fragrance of the raw materials is kept, the taste of the fermented bean curd is improved, the quality of the finished-product fermented bean curd is improved, the separation out of the nutritional substances of the raw materials can be promoted through the compound enzyme processing, raw material utilization rate is increased, raw material juice-residue separation is achieved, the juice and residuesare used in different steps, the raw material utilization rate is further increased, the variety of the fermented bean curd products is enriched, and the Cistanche deserticola-fructus schizandrae fermented bean curd is good in taste, rich in nutrition and capable of achieving a nourishing and healthcare effect, astringing the lung to stop cough and enhancing body immunity.

Description

technical field [0001] The invention relates to a processing technology of fermented bean curd, in particular to a processing technology of cistanche schisandra fermented bean curd. Background technique [0002] Cistanche deserticola is a parasitic plant that lives on the root of the desert tree Haloxylon. It is known as "desert ginseng" and has extremely high medicinal value. It is a traditional Chinese medicinal material. Cistanche has been regarded as a treasure by the Western Regions as a tribute to the imperial court in history, and it is also one of the most frequently used tonic drugs in the prescriptions for tonifying the kidney and strengthening yang in the past dynasties. "Materia Medica Classics": Cistanche deserticola, the key medicine for nourishing the kidney and nourishing the essence and blood, the qi is slightly warm, and it is said that those who think it is hot are mistaken. Sweet can remove heat and nourish the middle, acid can enter the liver, salty can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/40A23L11/45A23L11/50
CPCA23C20/025
Inventor 朱娜娜高润青
Owner 安徽智联管理咨询有限公司
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