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Aloe bean curd and processing technology thereof

A processing technology and aloe vera technology are applied in the field of aloe vera tofu and its processing technology, which can solve the problems of poor forming, poor taste of tofu, unreasonable content of aloe vera, etc., and achieve the effects of high medicinal value and good taste.

Inactive Publication Date: 2016-12-07
绵阳天际云科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Aloe tofu is a new deep-processed product of aloe, but the existing aloe tofu is not well formed, the content of aloe in tofu is unreasonable, and the taste of tofu is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] An aloe tofu contains the following raw materials in parts by weight: 25 parts of fresh aloe, 5 parts of licorice, 4 parts of honeysuckle, and 65 parts of soybeans.

[0019] A kind of processing technology of aloe bean curd, it comprises the following steps:

[0020] S1, aloe beating: peel the fresh aloe of the above parts by weight, add water twice its weight for beating, filter to remove insoluble matter, and set aside;

[0021] S2. Juicing: After washing the licorice and honeysuckle in the above parts by weight, cut them into fragments with a diameter of 2 m, and then put them into a high-pressure juice extractor to squeeze the juice to obtain licorice juice and honeysuckle juice;

[0022] S3. Purification of juice residue: add 3 times the weight of pure water to the squeezed plant residue, heat to 85°C, soak for 65 minutes, then filter or centrifuge the extract to remove insoluble matter, and stand at room temperature for use , to obtain purified juice;

[0023] S...

Embodiment 2

[0028] An aloe tofu contains the following raw materials in parts by weight: 20 parts of fresh aloe, 7 parts of licorice, 5 parts of honeysuckle, and 60 parts of soybeans.

[0029] A kind of processing technology of aloe bean curd, it comprises the following steps:

[0030] S1, aloe vera beating: peel the fresh aloe vera of the above weight parts, add water 3 times its weight for beating, filter to remove insoluble matter, and set aside;

[0031] S2. Juicing: After washing the licorice and honeysuckle in the above parts by weight, cut them into fragments with a diameter of 3 cm, and then put them into a high-pressure juicer to squeeze the juice to obtain licorice juice and honeysuckle juice;

[0032] S3. Purification of squeezed juice residue: add purified water 4 times its weight to the squeezed plant residue, heat to 95°C, soak for 70 minutes, then filter or centrifuge the extract to remove insoluble matter, and stand at room temperature for use , to obtain purified juice; ...

Embodiment 3

[0038] An aloe tofu contains the following raw materials in parts by weight: 30 parts of fresh aloe, 8 parts of licorice, 4 parts of honeysuckle, and 50 parts of soybeans.

[0039] A kind of processing technology of aloe bean curd, it comprises the following steps:

[0040] S1, aloe beating: peel the fresh aloe of the above parts by weight, add water 2.5 times its weight for beating, filter to remove insoluble matter, and set aside;

[0041] S2. Juicing: After washing the licorice and honeysuckle in the above parts by weight, cut them into fragments with a diameter of 1 cm, and then put them into a high-pressure juice extractor to squeeze the juice to obtain licorice juice and honeysuckle juice;

[0042] S3. Purification of juice residue: add 5 times the weight of pure water to the squeezed plant residue, heat to 90°C, soak for 50 minutes, then filter or centrifuge the extract to remove insoluble matter, and stand at room temperature for use , to obtain purified juice;

[00...

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PUM

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Abstract

The invention discloses an aloe bean curd and a processing technology thereof. The aloe bean curd is made from, by weight, 20-30 parts of fresh aloes, 5-8 parts of licorice roots, 2-5 parts of honeysuckle flowers and 50-80 parts of soybeans. The processing technology comprises the following steps of 1 aloe pulping, 2 juicing, 3 juice residue purifying and purified juice obtaining, 4 mixing vibrating, 5 raw bean milk preparing, 6 bean milk boiling and 7 marinating; the bean milk boiling step comprises the substeps that raw bean milk is boiled, heat preservation is conducted for 30 min to 60 min at 85 DEG C or above, bean milk is obtained and then cooled to 30 DEG C to 45 DEG C, an aloe mixed solution is added, and heat preservation is conducted for 60 min to 90 min; the marinating step comprises the substeps that a coagulating agent is added, and the bean curd is obtained after coagulating is conducted. The aloe bean curd and the processing technology thereof have the advantages that aloes serve as the raw material, licorice roots and honeysuckle flowers are added, the medicinal value is high, development and utilization of capsella bursa-pastoris are achieved, and the flavored bean curd with a good taste is obtained.

Description

technical field [0001] The invention relates to aloe tofu and a processing technology thereof, belonging to the technical field of food production. Background technique [0002] Aloe vera (scientific name: Aloe vera): Aloe genus, is a perennial evergreen herb of Liliaceae, with clustered, large and thick leaves, seat-shaped or born on the top of the stem, often lanceolate or short and wide leaves, with sharp teeth on the edges spines. The inflorescences are umbel, raceme, spike, conical, etc., red, yellow or with red spots, with six petals and six pistils. The base of the perianth is multi-connected into a tube. Aloe vera is a plant star integrating edible, medicinal, cosmetic and ornamental functions. Its secretions (the main active ingredients are aloin and other anthraquinones) have been widely used in medicine and daily chemicals. Aloe tofu is a new deep-processing product of aloe, but the existing aloe tofu is not formed well, the content of aloe in the tofu is unre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025A23C2240/15
Inventor 文冲洋
Owner 绵阳天际云科技有限公司
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