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Preparation method of dry Premna microphylla leaf powder

A technology of tofu firewood leaves and dry powder, applied in the direction of food science and the like, can solve the problems of restricting the application and edible scope of tofu firewood, limited eating area and population, and inability to store for a long time, so as to improve the development and utilization value and enhance the non-specificity of the body. Immunity, the effect of ensuring nutritional and medicinal value

Inactive Publication Date: 2017-01-04
杨兴才 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Guanyin tofu made from fresh leaves is easy to bleed out and cannot be stored for a long time. It can only be made and eaten now, and it cannot be processed into dried tofu. The eating area and crowd are very limited, which limits the application and consumption range of tofu.
At present, there is a lack of a technology that can prepare tofu chai leaves into dry powder, and then use the dry powder to make products such as Guanyin tofu, tofu chai noodles, tofu chai vermicelli and tofu chai jelly

Method used

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  • Preparation method of dry Premna microphylla leaf powder
  • Preparation method of dry Premna microphylla leaf powder

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A kind of preparation method of bean curd chai leaf dry powder, according to the following steps:

[0027] (1) Cleaning: Put the picked fresh leaves of Doufuchai in a stainless steel container after optimization, completely flood the fresh leaves with pure water, rinse the leaves manually to remove impurities, wash for 5 minutes and remove;

[0028] (2) Dehydration: Place the cleaned fresh leaves on a drying platform to remove the water on the surface of the leaves, and drain the water naturally until there are no water marks;

[0029] (3) Drying: put the dehydrated bean curd leaves in a drying room, the temperature is controlled at 40°C-45°C, the humidity is controlled at 29%-35%, and baked for 25-35 hours; then baked at 68°C for 3 hours to make it completely dry;

[0030] (4) Moisture: Place the dried tofu leaves in a room with a dry hygrometer, control the dry bulb temperature of the dry meter to 68°C, wet bulb temperature to 38°C, and place the dried tofu leaves fo...

Embodiment 2

[0036] A kind of preparation method of bean curd chai leaf dry powder, according to the following steps:

[0037] (1) Cleaning: Put the picked fresh leaves of Doufuchai in a stainless steel container after optimization, completely flood the fresh leaves with pure water, rinse the leaves manually to remove impurities, wash for 5 minutes and remove;

[0038] (2) Dehydration: Place the cleaned fresh leaves on a drying platform to remove the water on the surface of the leaves, and drain the water naturally until there are no water marks;

[0039] (3) Drying: put the dehydrated bean curd leaves in a drying room, the temperature is controlled at 28°C-35°C, the humidity is controlled at 25%-30%, and baked for 45-48 hours; then baked at 68°C for 3 hours to make it completely dry;

[0040] (4) Moisture: Place the dried tofu leaves in a room with a dry hygrometer, control the dry bulb temperature of the dry meter to 68°C, wet bulb temperature to 38°C, and place the dried tofu leaves fo...

Embodiment 3

[0046] A kind of preparation method of bean curd chai leaf dry powder, according to the following steps:

[0047] (1) Cleaning: Put the picked fresh leaves of Doufuchai in a stainless steel container after optimization, completely flood the fresh leaves with pure water, rinse the leaves manually to remove impurities, wash for 5 minutes and remove;

[0048] (2) Dehydration: Place the cleaned fresh leaves on a drying platform to remove the water on the surface of the leaves, and drain the water naturally until there are no water marks;

[0049] (3) Drying: put the dehydrated bean curd leaves in a drying room, control the temperature at 50°C-60°C, and control the humidity at 30%-40%, bake for 10-20 hours; then bake at 68°C for 3 hours to make it completely dry;

[0050](4) Moisture: Place the dried tofu leaves in a room with a dry hygrometer, control the dry bulb temperature of the dry meter to 68°C, wet bulb temperature to 38°C, and place the dried tofu leaves for 24 hours ; ...

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Abstract

A preparation method of dry Premna microphylla leaf powder is characterized in that the dry Premna microphylla leaf powder is prepared from Premna microphylla leaves through steps including cleaning, dehydration, drying, moisture regain, baking to dryness, coarse powder preparation and micronization. The dry Premna microphylla leaf powder prepared with the method retains green the same as the fresh leaves and effectively retains effective components such as chlorophyll and the like of the fresh leaves; the prepared dry powder has high pectin content which is basically identical to that of the fresh Premna microphylla leaves; Premna microphylla leaf curd, noodles and cellophane noodles prepared from the dry powder have high quality, materials are saved, and 60 jin or more of Premna microphylla leaf curd can be prepared from 1 jin of the dry Premna microphylla leaf powder, while only 20 jin of Premna microphylla leaf curd can be prepared from 1 jin of the dry Premna microphylla leaf powder with a conventional general process; the dry Premna microphylla leaf powder tastes fine and smooth, has the fresh scent of the Premna microphylla leaves and effectively guarantees the nutritive and medical values of the fresh Premna microphylla leaves.

Description

technical field [0001] The invention relates to a method for preparing plant dry powder, in particular to a method for preparing dry powder of bean curd leaves, a dual-purpose plant for medicine and food. Background technique [0002] Tofu Chai is a medicinal and edible plant with nutritional value and medicinal value. It is widely distributed in East China, Central China, South China, Sichuan, Guizhou, Chongqing and other provinces and regions, and its resources are very rich. Tofu chai leaves are rich in nutrients such as pectin, plant protein, sugars and amino acids, and contain a variety of drugs such as suberin, suberin, stearic acid, sterols, carotin, naringenin, vanillic acid, etc. with ingredients. Tofu chai has multiple functions such as clearing away heat and detoxification, reducing swelling and stopping bleeding, anti-fatigue, lowering cholesterol, anti-inflammation, and enhancing the body's non-specific immunity. It is non-toxic and safe, and has important medi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00
Inventor 杨兴才杨聪
Owner 杨兴才
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