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Processing method of Caragana franchetiana Kom.-saffron crocus fermented bean curd

A processing method, saffron technology, is applied in the processing field of Yangque saffron fermented bean curd, which can solve problems such as products that have not been seen on the market, and achieve the effects of enriching varieties, improving utilization rate, and rich nutrition

Inactive Publication Date: 2016-06-15
张俊辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fermented bean curd made from japonica and saffron as the main raw materials has not yet been seen on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method of Yangque saffron fermented bean curd is characterized in that the following steps are used for processing:

[0019] a. Raw material pretreatment: select fresh, flowering period of 5-7 days of saffron, saffron, winter jasmine, coreopsis, get 45-50 parts by weight of saffron, 10-15 parts by weight of saffron, 20- 25 parts by weight of winter jasmine and 15-25 parts by weight of coreopsis are uniformly mixed to obtain a mixed raw material, and the mixed raw material is washed with clean water and then steamed. The temperature for curing is 125-130°C, and the curing time is 10-12s. Immediately after finishing, spread it to cool and dissipate heat, add its weight 70-80% concentration to the mixed raw material after finishing and be 6-8% sodium ascorbate solution for beating, and make raw material slurry;

[0020] b. Enzyme treatment: Add 0.04-0.06% pectinase and 0.03-0.05% cellulase by weight to the raw material slurry, enzymolyze it for 30-40min at 45-...

Embodiment 2

[0028] A processing method of Yangque saffron fermented bean curd is characterized in that the following steps are adopted:

[0029] a. Raw material pretreatment: select fresh, flowering period of 3-4 days of japonica, saffron, honeysuckle, pagoda tree flower, get 12kg of pagoda japonica, 2.5kg of crocus, 4kg of honeysuckle, 6kg of pagoda tree flower, After mixing evenly, the mixed raw materials are prepared. Wash the mixed raw materials with clean water and then steam them. The temperature of the greening is 132°C, and the time of the greening is 8s. Beating a 5% sodium ascorbate solution to obtain a raw material slurry;

[0030] b. Enzyme treatment: Add 0.02 kg of pectinase and 0.01 kg of cellulase to 10 kg of raw material slurry, enzymatically hydrolyze for 45 minutes at 53 ° C, and inactivate the enzyme after enzymatic hydrolysis of raw material slurry at 138 ° C for 6 seconds. After the enzyme, the raw material slurry is placed in a centrifugal pump to separate the juice...

Embodiment 3

[0038] A processing method of Yangque saffron fermented bean curd is characterized in that the following steps are adopted:

[0039] a. Raw material pretreatment: select fresh jasmine, saffron, wild chrysanthemum and rose flower with a flowering period of 4-6 days, mix 11kg of saffron, 5kg of saffron, 3kg of wild chrysanthemum, and 3kg of rose After the mixed raw material is uniformly prepared, the mixed raw material is cleaned with water and then steamed. The temperature of the greening is 135°C, and the time of the greening is 9s. After the greening, it is immediately cooled and dissipated. 3% sodium ascorbate solution is beaten to obtain raw material slurry;

[0040] b. Enzyme treatment: Add 0.04 kg of pectinase and 0.05 kg of cellulase to 10 kg of raw material slurry, enzymatically hydrolyze for 27 minutes at 52°C, and inactivate the enzymatically hydrolyzed raw material slurry for 15 seconds at 120°C. After the enzyme, the raw material slurry is placed in a centrifugal p...

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Abstract

The invention discloses a processing method of Caragana franchetiana Kom.-saffron crocus fermented bean curd. The processing method includes: using Caragana franchetiana Kom., saffron crocus and soybean as the raw materials, and subjecting the raw materials to preprocessing, enzyme treatment, slurry mixing, bean curd base manufacturing, inoculating, bacterium cultivation, pickling, filling, inspection, storage and the like. The method has the advantages that steam is used to perform enzyme deactivation on raw material flowers, the astringency of the raw materials can be removed, the fragrance of the raw material flowers is kept, the taste of the finished fermented bean curd is improved, composite enzyme treatment can promote the dissolving-out of the nutritional substances of the raw materials, raw material utilization rate is increased, the juice and residues of the raw materials are separated and used in different steps, the raw material utilization rate is further increased, the varieties of the fermented bean curd are enriched, and the Caragana franchetiana Kom.-saffron crocus fermented bean curd is good in taste and rich in nutrition and has healthcare effects such as tonifying qi and the kidney, dispelling wind and activating blood and relieving cough and eliminating phlegm.

Description

technical field [0001] The invention relates to a processing method of fermented bean curd, in particular to a processing method of Yangque saffron fermented bean curd. Background technique [0002] Yangquehua: Also known as Zamaxing, it is the flower of the leguminous plant Caragana yunnanensis. It is mild in nature and sweet in taste and bitter in taste. It is a traditional Chinese herbal medicine commonly used in Tibetan areas. Cure mainly dizziness and headache, tinnitus and vertigo, tuberculosis cough, infantile malnutrition. It has the effects of invigorating qi and kidney, expelling wind and promoting blood circulation, relieving cough and reducing phlegm. [0003] Saffron: formerly known as saffron, also known as saffron, according to the "Compendium of Materia Medica", saffron can "promote blood circulation, control depression, and cure palpitations". Saffron has the functions of dredging meridian and activating collaterals, dredging meridian and removing silt, di...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/005A23C20/025A23V2002/00A23V2200/30
Inventor 张俊辉吕永平
Owner 张俊辉
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