Premna microphylla tofu solid beverage

Abstract

The invention provides a premna microphylla tofu solid beverage. The premna microphylla tofu solid beverage is characterized by being prepared from, by weight, 69%-96.999% of freeze-dried powder of fresh premna microphylla leaf juice, 0.001%-1% of a coagulating agent, 1%-10% of momordica grosvenori swingle, 1%-10% of semen sterculiae lychnophorae and 1%-10% of white chrysanthemum. According to the premna microphylla tofu solid beverage, freeze drying and sealed packaging are adopted, the water content is low, oxidizing is not prone to occurring, the solid beverage cannot go bad if the beverage is stored for a long term, the quality guarantee period is more than 2 years, and therefore the solid beverage is suitable for development and expansion of external domestic markets; the solid beverage is eaten by being brewed by temporarily adding water every time, the eating mouthfeel is similar to fresh premna microphylla tofu, and therefore the solid beverage is very suitable for market popularization; in addition, the seasonal problem does not exist.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a solid beverage, a manufacturing method and an eating method thereof. Background technique [0002] Tofuchai, also known as tofu wood, stinky yellow vitex, rotten maid, Guanyinchai, astragalus, tofu grass, Guanyin grass, and hemostatic grass, is a perennial deciduous shrub belonging to the Verbenaceae family. , is a medicinal and edible plant. Bean curd leaves can also be used as medicine, which has the effects of clearing away heat and detoxification, reducing swelling and stopping bleeding, and also has health effects such as lowering cholesterol, anti-fatigue, and enhancing immunity. Tofu chai leaves are nutritious and rich in pectin, which can be used as raw materials for green food. [0003] Tofu chai leaves are emerald green in color, rich in nutrition, and are naturally pollution-free. Tofu chai leaves have high nutritional value. Compared with the nutritional components...

AI Technical Summary

Problems solved by technology

However, at present, the production and sales of Guanyin tofu are all in the category of small-scale farmers. They are self-produced and sold, and they are sold now. If the production of products is to be standardized and the sales scope of products is increased, there are still some problems: 1. Fresh tofu leaves The made Guanyin tofu is a fresh food, the shelf life of the product cannot be guaranteed, and it cannot be stored for a long time

2. Tofuchai is a deciduous shrub in winter, and the growth of plants is seasonal. From September of that year to April of the next year, there is no source of fresh Tofuchai leaves. During this period, Guanyin tofu cannot be supplied to the market, and the market will Out of stock, affecting the development of sales

Although stored dried leaves can be used to make Guanyin tofu, the yield, taste and nutritional content of Guanyin tofu made from dried leaves are far inferior to those made from fresh leaves

3. Tofu Chai Ye Tofu has a single therapeutic effect, it is only eaten as a snack to adjust the taste, and it does not play a more role in health care