Folium premna puberula dried bean curd and preparation method thereof

A technology of turtle dove leaves and dried bean curd, which is applied in the field of food processing, can solve the problems of inability to shape the material, cannot be made into dried bean curd, and the consistency of the slurry is large, and achieves the effects of good elasticity, low cost and poor emulsification.

Inactive Publication Date: 2018-12-11
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, turtledove leaves are generally made into turtledove tofu or fairy tofu, and it cannot be made into dried tofu
The reason is that the cellulose and pectin content in turtledove leaves is quite high, and the slurry made with soybean protein and other auxiliary materials has too thick a consistency and poor texture, making it impossible to spread and shape. This has always been a bottleneck for dried tofu

Method used

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  • Folium premna puberula dried bean curd and preparation method thereof
  • Folium premna puberula dried bean curd and preparation method thereof
  • Folium premna puberula dried bean curd and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of turtle dove leaf dried bean curd, comprises following raw materials, all are weight parts;

[0049] 10 parts of soybean protein isolate, 65 parts of ice water, 5 parts of tapioca starch, 7 parts of soybean oil, 0.1 part of TG enzyme, 0.8 parts of dove leaf powder, 0.5 parts of salt, 3 parts of sugar, 0.2 parts of monosodium glutamate, 0.01 parts of I+G, B 0.02 part of base maltol, 0.3 part of chicken paste, 0.1 part of matcha essence, 0.3 part of carrageenan, 0.02 part of calcium carbonate, 0.1 part of sodium carbonate, 0.03 part of sodium iso-Vc.

[0050] Preparation:

[0051] 1) First, add soybean protein isolate to ice water at 0-8°C, chop and mix for 3 minutes at a chopping knife rotating speed of 3500r / min, add soybean oil, increase the chopping knife rotating speed to 4500r / min, and continue chopping and mixing for 2 minutes until it becomes an emulsion;

[0052] 2) Add tapioca starch, colloid, chicken paste, matcha essence, salt, sugar, monosodium glut...

Embodiment 2

[0060] A dried dove leaf bean curd, comprising the following raw materials, all in parts by weight: 10 parts of soybean protein isolate, 60 parts of ice water, 3 parts of tapioca starch, 8 parts of rapeseed oil, 0.2 part of TG enzyme, 1.0 part of dove leaf micropowder, salt 0.6 parts, 4 parts of sucrose, 0.3 parts of MSG, I+G0.02, 0.03 parts of ethyl maltol, 0.2 parts of pork paste, 0.2 parts of green tea essence, 0.3 parts of curdlan, 0.02 parts of calcium carbonate, 0.1 parts of sodium carbonate , 0.03 parts of iso-Vc sodium.

[0061] Preparation method is carried out by the method and step of embodiment 1, and difference is:

[0062] Step 2) The consistency of the slurry out of the pot is 5.5 cm.

[0063] Step 6) Stew with brine for 50 minutes, and the temperature of the stew is 80°C.

[0064] Step 7) Put the stewed blank into a dryer for drying, the drying temperature is 75° C., and the drying time is 40 minutes.

experiment example 1

[0071] Experimental example 1: out of the pot consistency

[0072] The slurry obtained in Step 2) of Example 1-2 was compared with the slurry obtained in Step 2) of Comparative Example 1 and 2, and the results were shown in Table 1:

[0073] Table 1 Consistency comparison out of the pot

[0074]

[0075] It can be seen from the consistency comparison results in Table 1 that no inorganic salts and colloids were added in Comparative Example 1, and the water temperature used was 30°C. It has no effect on the consistency of the feed liquid, thereby illustrating that the addition of the dove leaf micro-powder is unfavorable to the consistency and texture of the slurry and affects the production of the product. The formula combined with the process of the present invention greatly reduces the consistency of the product, which is uniform and stable. forming.

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Abstract

The invention relates to folium premnae puberulae dried bean curd and a preparation method thereof. The folium premnae puberulae dried bean curd is capable of using soy isolate protein and folium premnae puberulae micro-powder as raw materials, through chopping and stirring, forming, marinating, drying, cooling, mixing and processing, preparing new-type dried bean curd. The gel-type soy isolate protein is selected, and inorganic salt is cooperated. In a slurry preparation process, a material temperature is controlled to be less than or equal to 15 DEG C through ice water, discharge consistenceis reduced. Under the action of inorganic salt and the gel-type soy isolate protein, elasticity of an embryo material is reinforced, and tenacity is improved. Through a little colloid and essence, and cooperation with ethyl maltol, a bitter taste of folium premnae puberulae is greatly removed, and fragrance of the tea is outstanding. The prepared folium premnae puberulae dried bean curd is jade green in color, wherein the color is as jade, translucent in texture, fragrant in smell, and unique in flavor, and has special fragrance of the folium premnae puberulae. The folium premnae puberulae dried bean curd is resilient and tasty in eating, fragrant in mouth, and sweet in aftertaste.

Description

technical field [0001] The invention relates to dried turtledove leaves and a preparation method thereof, in particular to a nutritional and health-care dried turtledove beans containing turtledove leaves and soybean protein isolate, which is a new type of dried tea and belongs to the technical field of food processing. Background technique [0002] Turtle dove, also known as tofuchai, turtledove, stinky yellow vitex, and Guanyin tree, has different aliases in different places. It belongs to the deciduous shrub of the genus Tofuchai in the Verbenaceae family. Turtle dove is light-loving, cold-resistant, drought-tolerant, and barren. Although the branches and leaves of turtle dove are soft, juicy and non-toxic, they are generally not liked by livestock because of their peculiar smell. People in the production area often pick the leaves and extract the juice to make Guanyin tofu for consumption. It tastes very delicious and has a unique flavor. The content of pectin, protein...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 范书琴崔红军王笛张飞俊牛祥臣李顺秀
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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