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Mulberry leaf rice bean curd and making method thereof

A technology of rice tofu and mulberry leaves, which is applied in the field of mulberry leaf rice tofu and its production, can solve the problems of losing the activity of mulberry leaf protein polypeptide and not knowing it, and achieve the effect of increasing protein content and easy absorption

Active Publication Date: 2020-09-18
GUIZHOU SERICULTURE RES INST GUIZHOU PEPPER RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, sodium bisulfite is used for modification before enzymatic hydrolysis. At this time, the mulberry leaves are only in powder form, and the amount of protein that can be modified is not much, and the mulberry leaf protein is chelated with sodium bisulfite. It is unknown whether the new protein has been denatured or not, and what health benefits it has. At the same time, high-temperature method was used to inactivate the enzyme. Since the protein will be denatured and inactivated under high temperature conditions, the inactivation of the enzyme Also lost the activity of mulberry leaf protein polypeptide

Method used

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  • Mulberry leaf rice bean curd and making method thereof
  • Mulberry leaf rice bean curd and making method thereof
  • Mulberry leaf rice bean curd and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Rice tofu formula: 50 parts of rice, 100 parts of water, 17 parts of mulberry leaves, 2 parts of edible alkali.

[0024] The production method is as follows:

[0025] 1. One-time extraction: Wash and dry the mulberry leaves, freeze them with liquid nitrogen for 6 minutes, and crush them to a particle size of 65 μm, add citric acid solution to adjust the pH to 5, add cellulase with 10% of the mass of dried mulberry leaves, and supplement with Sonicate at a frequency of 25KHz for 40min, and centrifuge to obtain supernatant and precipitate.

[0026] 2. Secondary extraction: add sodium bicarbonate solution to the precipitation in step 1 to adjust the pH to neutral, then extract twice with ethyl acetate and filter to obtain the filtrate and filter residue, and the filtrate is distilled under reduced pressure to remove the solvent and then mixed with the supernatant solution mixed, spray-dried to obtain mulberry.

[0027] 3. Enzymolysis treatment: adding sodium hydroxide so...

Embodiment 2

[0033] Rice tofu formula: 60 parts of rice, 240 parts of water, 20 parts of mulberry leaves, 3 parts of edible alkali.

[0034] The production method is as follows:

[0035] 1. One-time extraction: Wash and dry the mulberry leaves, freeze them with liquid nitrogen for 7 minutes, and crush them to a particle size of 70 μm, add citric acid solution to adjust the pH to 6, add cellulase with 12% of the mass of dried mulberry leaves, and supplement with Sonicate at a frequency of 25 KHz for 50 min, and centrifuge to obtain supernatant and precipitate.

[0036] 2. Secondary extraction: add sodium bicarbonate solution to the precipitation in step 1 to adjust the pH to neutral, then extract twice with ethyl acetate and filter to obtain the filtrate and filter residue, and the filtrate is distilled under reduced pressure to remove the solvent and then mixed with the supernatant solution mixed, spray-dried to obtain mulberry.

[0037] 3. Enzymolysis treatment: adding sodium hydroxide ...

Embodiment 3

[0043] Rice tofu formula: 40 parts of rice, 160 parts of water, 15 parts of mulberry leaves, 1 part of edible alkali.

[0044] The production method is as follows:

[0045] 1. One-time extraction: wash and dry the mulberry leaves, freeze them with liquid nitrogen for 5 minutes, and crush them to a particle size of 60 μm, add citric acid solution to adjust the pH to 4, add cellulase with 7% of the mass of dried mulberry leaves, and supplement with Sonicate at a frequency of 25KHz for 30min, and centrifuge to obtain supernatant and precipitate.

[0046] 2. Secondary extraction: add sodium bicarbonate solution to the precipitation in step 1 to adjust the pH to neutral, then extract twice with ethyl acetate and filter to obtain the filtrate and filter residue, and the filtrate is distilled under reduced pressure to remove the solvent and then mixed with the supernatant solution mixed, spray-dried to obtain mulberry.

[0047] 3. Enzymolysis treatment: adding alkali solution to the ...

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Abstract

The invention relates to the technical field of food processing, in particular to mulberry leaf rice bean curd and a making method thereof. Alkaloids in mulberry leaves are extracted through twice extraction, enzymolysis, enrichment, debitterizing stabilization and other treatment on the mulberry leaves, and mulberry leaf protein is further decomposed into micromolecular protein to be applied to making of rice bean curd, so that the protein content of the rice bean curd is increased, and the protein is easier to absorb than directly added protein; and due to the environmental influence, the micromolecular protein can be partially decomposed, and the effect of supplementing essential amino acids for the human body can be achieved. Meanwhile, the mulberry leaves contain relatively numerous flavonoid substances and alkaloids, thereby having certain effects of resisting oxidation and balancing blood sugar.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mulberry leaf rice bean curd and a preparation method thereof. Background technique [0002] Rice tofu is a local snack in Sichuan, Chongqing, Hubei, Hunan, Guizhou and other regions. It is traditionally made of rice and quicklime. In some areas, corn and soybeans are added to make it. The amount of lime is relatively large, and quicklime is not an edible alkali. If the amount added is too large, it may cause certain adverse effects on the human body after consumption, especially rice tofu, which is a common local snack, has a high frequency of consumption, and traditionally made rice Tofu has relatively simple nutrition and low protein content. [0003] The existing patent document with the publication number CN107177655A discloses a mulberry leaf protein polypeptide and its application. Specifically, sodium bisulfite is added after the mulberry leaves are crushed, an...

Claims

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Application Information

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IPC IPC(8): A23C11/10
CPCA23C11/10
Inventor 孙小静李文馨陆敏王雪雅蓬桂华
Owner GUIZHOU SERICULTURE RES INST GUIZHOU PEPPER RES INST
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