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Polygonum cuspidatum flavored fermented bean curd

A technology of knotweed and fermented bean curd, applied in dairy products, cheese substitutes, applications, etc., to achieve the effect of delicate taste, smooth texture, and aid digestion

Active Publication Date: 2013-12-11
NANLING WANGKE INTPROP MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the rhizome of Polygonum cuspidatum is used as raw material, and the processed and processed Polygonum cuspidatum fermented bean curd with nutrition and health care has not been reported or listed products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, a kind of Polygonum cuspidatum fragrant fermented bean curd, adopts the following steps:

[0024] 1. Preparation of Polygonum cuspidatum pulp: Take fresh underground rhizomes of Polygonum cuspidatum, remove impurities, rinse with clean water, cut into 0.5 cm thick discs with a slicer, put them into stainless steel containers, add water 1.5 times the weight of Polygonum cuspidatum discs, 0.4 % pectinase, 0.6% cellulase, heat preservation at 40-42 ° C for 60 minutes, first crush with a pulverizer equipped with a 60-mesh screen, and then use a multi-functional refiner with a 120-mesh screen. Perform pulp refining and pulp residue separation to obtain knotweed pulp;

[0025] 2. Preparation of soybean milk: Take high-quality soybeans, wash them after removing impurities, add water 4.5 times the weight of soybeans and soak until saturated with water absorption, and then use a multifunctional refiner equipped with a 120-mesh sieve together with the soaking water ...

Embodiment 2

[0031] Embodiment 2, a kind of Polygonum cuspidatum fragrant fermented bean curd, adopts the following steps to make:

[0032] 1. Preparation of Polygonum cuspidatum pulp: Take fresh underground rhizomes of Polygonum cuspidatum, remove impurities, rinse with clean water, cut into 0.3-0.5 cm thick discs with a slicer, put them into stainless steel containers, add water twice the weight of Polygonum cuspidatum discs , 0.6% pectinase, 1% cellulase, heat preservation at 42°C for 90 minutes, first pulverize with a pulverizer equipped with a 60-mesh sieve, and then use a multi-functional refiner with a 120-mesh sieve, Perform pulp refining and pulp residue separation to obtain knotweed pulp;

[0033] 2. Preparation of Qingming vegetable pulp: take the picked tender stems and leaves of Qingming vegetable, remove impurities, rinse with clean water, then blanch in boiling water for 3 minutes, then soak in cold water for 20 minutes, remove and drain the surface water , then use a multi...

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PUM

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Abstract

The invention discloses polygonum cuspidatum flavored fermented bean curd. Polygonum cuspidatum with a health-care effect serves as a raw material, and the polygonum cuspidatum flavored fermented bean curd is prepared by the following processes of pulping, mixing the pulp, forming a blank, inoculating, salting, canning, checking and the like. Health-care ingredients of the polygonum cuspidatum are mixed into the fermented bean curd, the finished polygonum cuspidatum flavored fermented bean curd has the effects of clearing away heat and removing toxic materials, dispelling the wind and promoting diuresis, relieving cough and reducing sputum, strengthening Yang and replenishing vital essence and is enriched in various amino acids, unsaturated fatty acids, vitamins and mineral substances necessary for the human body. The finished product is rich in nutrition, fine and smooth in texture, delicate in taste, and when the fermented bean curd is eaten together with rice or bread, the appetite can be improved, and digestion is promoted. When the polygonum cuspidatum is comprehensively developed, a wide market space is provided for medicinal herb growers who plant the polygonum cuspidatum.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a nutritional and health-care fermented bean curd made from fresh knotweed rhizomes. Background technique [0002] Polygonum cuspidatum, Polygonaceae Polygonum is a perennial shrub-like herb. Its underground rhizome is cylindrical, with branches, different lengths, some up to 30cm long, 0.5-2.5cm in diameter, slightly enlarged nodes, brown to grayish brown surface, with obvious longitudinal wrinkles, fibrous roots and dots Fibrous root scars, bud scars and sheath-like scales on branch tops and nodes, internodes 2-3cm long. [0003] Polygonum cuspidatum is one of the commonly used Chinese herbal medicines in the field of Chinese medicine. "Southern Yunnan Materia Medica" contains: Polygonum cuspidatum, attacking various swelling poisons, relieving sore throat, facilitating urination, and walking the meridians. "Yi Lin Zhuan Yao" cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 刘三保
Owner NANLING WANGKE INTPROP MANAGEMENT CO LTD
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