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Rhizoma polygonati bean curd and preparation method thereof

A sealwort and tofu technology, applied in the field of food processing, can solve problems such as poor taste, poor formability, and internal looseness, and achieve high health value, enhanced immune function, and good overall effect

Pending Publication Date: 2020-08-18
CHENGDU UNIV OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the disadvantages of the prior art that the tofu prepared by adding a large amount of Polygonatum has a rough taste, poor taste, poor formability, loose interior, etc. and cannot meet the market demand of consumers. The present invention provides a Polygonatum tofu According to the sealwort tofu and the preparation method thereof, the sealwort tofu has a large proportion of sealwort, which can meet people's demand for the medicinal value of sealwort, and the sealwort tofu has a relatively full mouthfeel, a refreshing and delicious taste, good formability, firm inside of the tofu, and less water out of the tofu

Method used

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  • Rhizoma polygonati bean curd and preparation method thereof
  • Rhizoma polygonati bean curd and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Preparation of Polygonatum Tofu

[0041] Step 1. Weigh 600g of soybeans, wash them, soak them for 12 hours, add water to grind them, and filter them to obtain raw soybean milk;

[0042] Weigh 200g of Polygonatum, grind through a 100-mesh sieve to obtain Polygonatum powder, mix Polygonatum powder, 5.5g of gelatin with water at 50°C, stir and slurry, keep warm to obtain Polygonatum slurry;

[0043] Step 2. Boil the raw soybean milk obtained in step 1. Under the stirring condition of a rotating speed of 25 r / min, add the sealwort slurry obtained in step 1 into the boiled soybean milk, and continue stirring for 1 hour;

[0044] Step 3, adding 1% of the mass concentration of the material weight to the material obtained in step 2 is a 60% gypsum solution for point slurry treatment, leaving it to stand, removing the supernatant, and obtaining the flocculent material;

[0045] Step 4, placing the flocculent material obtained in step 3 in a mold, and pressing and forming to obt...

Embodiment 2

[0048] Preparation of Polygonatum Tofu

[0049] Step 1. Weigh 700g of soybeans, wash them, soak them for 14 hours, add water to grind them, and filter them to obtain raw soybean milk;

[0050] Weigh 400g of Polygonatum, grind through a 200-mesh sieve to obtain Polygonatum powder, mix Polygonatum powder, 20g of gelatin with water at 55°C, stir and slurry, keep warm to obtain Polygonatum slurry;

[0051] Step 2. Boil the raw soymilk obtained in step 1. Under the condition of stirring at a rotating speed of 10 r / min, add the sealwort slurry obtained in step 1 into the boiled soymilk, and continue stirring for 1 hour;

[0052] Step 3, adding 1% of the mass concentration of the material weight to the material obtained in step 2 is a 65% gypsum solution for point slurry treatment, leaving it to stand, removing the supernatant, and obtaining the flocculent material;

[0053] Step 4, placing the flocculent material obtained in step 3 in a mold, and pressing and forming to obtain Poly...

Embodiment 3

[0056] Preparation of Polygonatum Tofu

[0057] Step 1. Weigh 650g of soybeans, wash them, soak them for 15 hours, add water to grind them, and filter them to obtain raw soybean milk;

[0058] Weigh 300g Polygonatum, grind through a 50-mesh sieve to obtain Polygonatum powder, mix Polygonatum powder, 15g gelatin and water at 60°C, stir and slurry, keep warm, and obtain Polygonatum slurry;

[0059] Step 2. Boil the raw soymilk obtained in step 1. Under the condition of stirring at a rotating speed of 40 r / min, add the sealwort slurry obtained in step 1 into the boiled soymilk, and continue stirring for 1.5 hours;

[0060] Step 3, adding 1.5% of the mass concentration of the material weight to the material obtained in step 2 is a gypsum solution of 70% for point slurry treatment, leaving it to stand, removing the supernatant, and obtaining the flocculent material;

[0061] Step 4, placing the flocculent material obtained in step 3 in a mold, and pressing and forming to obtain Po...

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Abstract

The invention relates to rhizoma polygonati bean curd and a preparation method thereof. The rhizoma polygonati bean curd is prepared from the following raw materials in parts by weight: 60-70 parts ofsoybeans, 20-40 parts of rhizoma polygonati and 0.5-2 parts of gelatin, wherein the weight ratio of the rhizoma polygonati to the gelatin is (20-40): 1. Soybeans, rhizoma polygonati and gelatin in acertain adding proportion are used as raw materials of the rhizoma polygonati bean curd, and the adding proportion of rhizoma polygonati and gelatin is limited; meanwhile, the invention provides the preparation method of the bean curd added with the gelatin raw material in a relatively large proportion, and the prepared rhizoma polygonati bean curd is full and fine in mouth feel, fresh and cool intaste, sufficient in toughness and good in integrity by controlling factors such as the addition amount, the addition sequence and process parameters of the raw materials.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to Polygonatum tofu and a preparation method thereof. Background technique [0002] Polygonatum is also known as: Chicken Head Polygonatum, Yellow Chicken Vegetable, Pen Tube Vegetable, Claw Ginseng, Tiger Ginger, Chicken Claw Ginseng. It is a plant of the genus Polygonatum, the rhizome is horizontal, cylindrical, and the nodules are enlarged. Leaves whorl, sessile. Medicinal plants have the functions of invigorating the spleen, moistening the lungs and promoting body fluid. [0003] The rhizome of Rhizoma Polygonatum contains steroidal saponins, and 2 furostenol-type saponins and 2 spirosterenol-type saponins have been isolated. It also contains polygonatum polysaccharides A, B, and C, and the relative molecular masses of the three are greater than 200,000. Polygonatum is sweet in nature and flavor, refreshing to eat. Its fleshy rhizome is thick and contain...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 彭腾何沛煜陈胡兰张军银吴俊丽邓赟高天宇王迎香谭玉柱王玲钟莎罗丹刘应唐子惟陶鹏
Owner CHENGDU UNIV OF TRADITIONAL CHINESE MEDICINE