AU2020101198A4 - A Kind of Method for Making Fairy Tofu with Dried Leaves of Premna Puberula Pamp - Google Patents
A Kind of Method for Making Fairy Tofu with Dried Leaves of Premna Puberula Pamp Download PDFInfo
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 18
- 241000174389 Premna puberula Species 0.000 title claims description 3
- PIRWNASAJNPKHT-SHZATDIYSA-N pamp Chemical compound C([C@@H](C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](C)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CO)C(=O)N[C@@H](CCCNC(N)=N)C(N)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](CO)NC(=O)[C@H](C)NC(=O)[C@@H](NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CCCNC(N)=N)NC(=O)[C@H](C)N)C(C)C)C1=CC=CC=C1 PIRWNASAJNPKHT-SHZATDIYSA-N 0.000 title claims description 3
- 238000003756 stirring Methods 0.000 claims abstract description 17
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 239000000706 filtrate Substances 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 229920006395 saturated elastomer Polymers 0.000 claims abstract description 13
- 239000000576 food coloring agent Substances 0.000 claims abstract description 11
- 235000020188 drinking water Nutrition 0.000 claims abstract description 9
- 239000003651 drinking water Substances 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000010298 pulverizing process Methods 0.000 claims abstract 2
- 206010033546 Pallor Diseases 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 6
- HWDGVJUIHRPKFR-UHFFFAOYSA-I copper;trisodium;18-(2-carboxylatoethyl)-20-(carboxylatomethyl)-12-ethenyl-7-ethyl-3,8,13,17-tetramethyl-17,18-dihydroporphyrin-21,23-diide-2-carboxylate Chemical compound [Na+].[Na+].[Na+].[Cu+2].N1=C(C(CC([O-])=O)=C2C(C(C)C(C=C3C(=C(C=C)C(=C4)[N-]3)C)=N2)CCC([O-])=O)C(=C([O-])[O-])C(C)=C1C=C1C(CC)=C(C)C4=N1 HWDGVJUIHRPKFR-UHFFFAOYSA-I 0.000 claims description 5
- 229940079841 sodium copper chlorophyllin Drugs 0.000 claims description 5
- 235000013758 sodium copper chlorophyllin Nutrition 0.000 claims description 5
- 241000447437 Gerreidae Species 0.000 claims description 4
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 2
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000004571 lime Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000036541 health Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 23
- 238000002474 experimental method Methods 0.000 description 18
- 241000196324 Embryophyta Species 0.000 description 6
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 6
- 238000011282 treatment Methods 0.000 description 6
- 239000000701 coagulant Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000011161 development Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- ZIALXKMBHWELGF-UHFFFAOYSA-N [Na].[Cu] Chemical compound [Na].[Cu] ZIALXKMBHWELGF-UHFFFAOYSA-N 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000019804 chlorophyll Nutrition 0.000 description 3
- 229930002875 chlorophyll Natural products 0.000 description 3
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 3
- 238000011284 combination treatment Methods 0.000 description 3
- 229910001629 magnesium chloride Inorganic materials 0.000 description 3
- 241000531314 Premna microphylla Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 241000131771 Premna Species 0.000 description 1
- 208000004078 Snake Bites Diseases 0.000 description 1
- 206010053476 Traumatic haemorrhage Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 230000002439 hemostatic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000013386 optimize process Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 231100000611 venom Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention discloses a method for making Fairy Tofu by using dried leaves of
P puberula. It consists of following steps of: (1) picking mature blades at a vigorous P
puberula growth stage, obtaining dry powder by fixating, drying and pulverizing; (2)
regulating the pH value of drinking water to 4.0-7.0 and heating to the temperature between
90-95 DEG C; (3) adding dry powder of P puberula to the drinking water at the temperature
between 90-95 DEG C in the solid-liquid rate of 1:(20-40) (g/mL) , stirring while it is hot for
30~90 s, filtering; (4) collecting filtrate, adding food coloring of 0.60%~1.2% (v/v) filtrate
volume as well as saturated clarified limewater solution in a ratio of 1/40~1/60 (v/v) to the
filtrate at the same time, standing after stirring evenly to condense, and thus obtain Fairy Tofu.
The Fairy Tofu produced by the present invention is a kind of all-natural food with high
nutrition value and health efficacy, also has wide marketing prospect.
Abstract of Drawings
FIG.1
FIG.2
1/1
Description
Abstract of Drawings
FIG.1
FIG.2
1/1
Descriptions
A Kind of Method for Making Fairy Tofu with Dried Leaves of Premna Puberula Pamp
Technical Field The present invention relates to food processing technology field, in particular related to the preparation of P puberula dry powder and the optimization of process conditions for making Fairy Tofu with dried leaves.
Technical Background The P puberula, also known as premna microphylla of Fairy Tofu or leaf of Puberulent Premna, etc, is a kind of shrub belonging to verenaceae premna microphylla. The P puberula is a kind of plant resource using as both medicine and food, distributed in southwest, northwest, south and central China, etc. Its blades are rich in pectin, vegetable protein, cellulose and peroxidase, and the rhizome contains several medicinal ingredients, which has effects of clearing heat and removing toxicity, detumescence and hemostatic, as well as can be used to treat venomous snake bites, unrecognized skin affections and traumatic hemorrhage. The blades of P puberula have high pectin content, which exists in the medium layer of the adjacent cell wall, has good gelation ability, thickening property, and stability performance. People usually gather young leaves and shoots to make gelatinous snacks with high nutritional and health efficacy, and name them as "Fairy Tofu". In recent years, as people's living standards improved, taking a healthy approach to life and environmental protection becomes the prevailing trend of human life. Thus, all-natural food has become popular among the public gradually. Enhancing the development and utilization of plant resource used both as medicine and food may bring good social and economic benefits. Fairy Tofu, among others, has tremendous potential for development. However, its industrialization depends on the scale cultivation of its raw material plants. Due to the wild population of the P puberula is extremely small and scattered, it is quite necessary to implement artificial cultivation; Traditional method of making Fairy Tofu can only use fresh leaves at P puberula growth stage as raw materials, the production time is very limited, so that it is imperative to establish a kind of process technology to make Fairy Tofu with dried leaves. Up to now, we have developed artificial technology to plant P puberula and the production process to make Fairy Tofu with dried leaves.
Summary of the Invention The present invention provides a kind of method for making Fairy Tofu with dried leaves of P puberula, which is suitable for perennial production and provides technical support for industrial development of P puberularesources.
Descriptions The technical scheme that the present invention adopts is: set up a single factor experiment to select the range of important conditions that affect the formation of Fairy Tofu made with dried leaves firstly; further optimize the combination of process conditions through orthogonal experiment based upon the results of single factor experiment; and improve the color of Fairy Tofu made with dried leaves by adding different gradients of food coloring.
The specific steps include:
Step 1: Pick fresh leaves at a vigorous P puberula growth stage, after cleaning, blanch, fixate and drain off leaves, after drying to constant weight, pulverize, cross sieve, and obtain dry powder, seal for dry storage;
Step 2: Regulate the pH value of drinking water to 4.0~7.0, heat to 90-95 DEG C, add the said dry powder of P puberula in Step 1 to the drinking water at the temperature between and 95 DEG C in a solid-liquid rate of 1:(20-40) (g/mL) , stir for 30-90 s while it is hot, filter and collect the filtrate;
Step 3: Add food coloring of 0.60%-1.2%(v/v) filtrate volume to the said filtrate in Step 2, and add saturated clarified limewater solution to the filtrate in a ratio of 1/40-1/60 (v/v) standing after stirring evenly, condensate and thus obtain the Fairy Tofu.
Wherein, the blanching water temperature that completes in step 1 is 95 DEG C, the blanching time is 10 s, the drying temperature that completes is 50 DEG C, and the sieve order of dry powder that sieves is 50 orders; in step 2, the filter sieve used is of 100-500 meshes; and the food coloring added in step 3 is sodium copper chlorophyllin (purity of 99.9%), which is prepared in a ratio of 1:(50-100) (g/mL), as well as the saturated clarified limewater solution is prepared with clean lime powder in a ratio of 1:50 (g/mL), standing for 24 hours before use.
As a preferred scheme, the said pH value of the drinking water in step 2 is 5.0, the blanching temperature that completes is 95 DEG C, the blanching time is 30 s, and the filter sieve used is of 300 meshes.
The beneficial effect that the present invention reaches:
(1) Since traditional Fairy Tofu only uses fresh leaves as raw materials, it is mainly supplied in summer and autumn. The production method of the present invention uses fresh leaves at a vigorous P puberula growth stage as raw materials to be dried and processed into powder for storage, may satisfy the perennial production of Fairy Tofu.
Descriptions
(2) The said Fairy Tofu in the present invention is a kind of all-natural food made with blades of P puberula under natural conditions. It has high nutrition and health efficacy, may satisfy people's demand for all-natural food.
Brief Description of Drawings FIG.1 is the Fairy Tofu made with dried leaves by virtue of different treatment combinations of orthogonal experiments
FIG.2 is the Fairy Tofu made with dried leaves when adding different concentrations of food coloring.
The Specific Embodiments Further details of the present invention are given below in conjunction with the figures and embodiments.
The specific steps of the technical scheme adopted in the present invention include:
(1) Pick and dry fresh leaves for storage: pick fresh leaves of P puberula from June to September, wash leaves with tap water, blanch at the temperature between 90 and 95 DEG C, perform fixation for 10 s and drain off, dry at the temperature of 50 DEG C to constant weight, pulverize and cross 50-mesh sieve, seal for vacuum and dry storage;
(2) Select process conditions: set up single factor experiments with different treatment gradients by means of control variable method to select formation condition range of Fairy Tofu made with dried leaves.
(3) Optimize process conditions: design the L9 (34) orthogonal experiment (Table 1) based upon the results of single-factor experiment to optimize the process conditions for making Fairy Tofu with dried leaves.
(4) Add food coloring: add 0.15%~1.2% (v/v) of food coloring (sodium copper chlorophyllin) to the collected filtrate.
Primary scheme: take production rate of Fairy Tofu made with dried leaves, its appearance and form (transparency, integrity) as the experiment index, the solid-liquid rate of single factor experiment is 1:40 (g/mL) (Table 2), the blanching temperature that completes is DEG C (Table 3), the blanching time is 60 s (Table 4), the pH value of drinking water is 6.0 (Table 5), and the filter sieve is of 300 meshes (Table 6), the consumption of saturated
Descriptions clarified limewater is 1/60 (v/ v) (Table 7). (Note: This part of the data is obtained by single factor experiment, see Table 2, 3, 4, 5, 6, 7 for details).
Preferred scheme: evaluate the Fairy Tofu made with dried leaves in conjunction with its production rate and appearance and form (color, transparency, integrity of appearance), the optimized solid-liquid rate of orthogonal is 1:30 (g/mL), the pH value is 5.0, the stirring time is 60 s, and the consumption of saturated clarified limewater is 1/50 (v/v), the results are shown in Table 8 and Figure 1. (Note: This part of the data is obtained from the optimized results of orthogonal experiments, see Table 8 and Figure 1 for details).
Final scheme: according to the preferred scheme, it can be seen from Figure 2 that the best color of the Fairy Tofu appeared after adding 1.2% (v/v) of sodium copper chlorophyllin to collected filtrate.
Figure 1 and Table 8, A, B, C, D, E, F, J, H, and I show the impact of different treatment combinations of orthogonal experiments (1, 2, 3, 4, 5, 6, 7, 8, 9) on the yield and quality of Fairy Tofu made with dried leaves respectively. Evaluate the Fairy Tofu in conjunction with the color and the transparency, the effect of treatment 5 (E) is better.
It can be seen from Figure 2 that with the increase of food coloring added, the color of Fairy Tofu made with dried leaves gradually changes from light yellow to emerald green, and the effect is good when the amount of sodium copper chlorophyllin added is 1.2% (v/v).
Table 1 L9 (34) Orthogonal Experiment Combination
Solid-Liquid Consumption of Stirring Time/s Treatment pH Value Rate/g/mL Limewater /v/v
1 1 :20 1/40 30 5.0
2 1 20 1/50 60 6.0
3 1 20 1/60 90 7.0
4 1 30 1/40 30 5.0
5 1 30 1/50 60 6.0
6 1 30 1/60 90 7.0
7 1 40 1/40 30 5.0
8 1 40 1/50 60 6.0
Descriptions
9 1 : 40 1/60 90 7.0
Embodiment 1
The plant material, P puberula, used in the present invention is picked from the Wuchuan Gelao and Miao Autonomous County, Guizhou Province, and has been authenticated by Xiong Yuanxin, the professor of Guizhou University.
1. Gathering and Drying of Fresh leaves and its Storage
Pick fresh leaves of P puberula in mid-July, wash leaves with tap water and blanch at the temperature of 95 DEG C, perform fixation for 10 s for the purpose of destroying and deactivating the oxidase activity in fresh leaves by virtue of high temperature, thus reduce the oxidation loss of active ingredients during drying process.
Spread out blades after fixation on the filter sieve to dry till there are no water droplets on the surface of blades, and dry the blades together with the filter sieve in drying oven at the temperature of 50 DEG C for 24 hours to a constant weight. Then, pulverize dried leaves and cross a 50-mesh sieve, seal with a sample sack to store in a vacuum and dry container.
2. Selection of Single Factor:
According to the primary scheme, set up single factor experiment by means of control variable to select the solid-liquid rate (1:20-1:60/g/mL), the blanching temperature (80-95 DEG C), the stirring time (0.5-8.0 min), the pH value of drinking water (2.0- 9.0), the mesh number of sieve (100-500), and the type of coagulant (saturated clarified limewater, grass ash, MgCl2) and its dosage (1/40-1/70 v/v), as well as calculate production rate and water seepage ratio according to formulas (1) and (2).
Production Rate (%) -Amount of Stir-Fired Fairy TofuX100%(1) Amount of Dry Powder
Water Seepage Ratio (mL/100g) - Volume of Seepage/ML x 100 (2) Amount of Stir-FiredFairyTofu/g
(1) Selection of Solid-Liquid Rate
It can be seen from Table 2 that the proper solid-liquid rate is 1:(20-40) (g/mL).
Descriptions Table 2 Impact of Different Solid-Liquid Rates on the Yield and Quality of Fairy Tofu Made with Dried Leaves Solid-Liquid Production Water Seepage Color Appearance and Form Rate/g/mL Rate/% Ratio/mL/100g
Imperfect appearance, contains 1 :20 64.9c 616a Light Green a small amount of bubbles 1 :30 312.9b 543b Light Green Perfect Appearance Light 1 :40 2857.la 56c Perfect Appearance Yellow 1 50 - Solution 1 60 - Solution
Note: Different letters used in the table indicate that there is a significant difference between them
(P<0.05), "-" indicates that no Fairy Tofu is formed, and no data. The same below.
(2) Selection of Blanching Temperature
It can be seen from Table 3 that the proper blanching temperature is between 90 and 95
Table 3 Impact of Different Blanching Temperature on the Yield and Quality of Fairy Tofu Made
with Dried Leaves
Blanching Production Water Seepage Color Appearance and Temperature/°C Rate/% Ratio/mL/100g Form 80 - - Solution
85 - - Solution
Perfect 90 1145.4** 146.7** Light Green appearance, Transparent Perfect 95 1183.8** 147.8** Light Green appearance, Transparent
Note:"**" used in this table means that there is a very significant difference between them (P<0.01), the same below.
Descriptions
(3) Selection of Stirring Time Fbt 4 'Pfl, 4J WDJ'j 70Pf'L
It can be seen from Table 4 that along with the extension of the stirring time, the color of Fairy Tofu gradually changes from yellow to brown, and the production rate also decreases. The proper stirring time is 0.5-2.0 min.
Table 4 Impact of Different Stirring Time on the Yield and Quality of Fairy Tofu Made with Dried Leaves
Production Water Seepage S Rate/% Ratio/mL/100g Color AppearanceandForm
Light Perfect appearance, 0.5 1202.5d 141.3a Green Transparent Light Perfect appearance, 1.0 1644.5a 79.ld Green Transparent Light Perfect appearance, 2.0 1450.8b 110.3c Green Transparent Light 4.0 1350.7c 123.7b Perfect Appearance Yellow Perfect appearance, Light 8.0 1054.3e 142.3a contains a small amount Brown of bubbles
(4) Selection of pH Value
It can be seen from Table 5 that it is preferred to control the pH value between 4.0 and
7.0.
Table 5 Impact of Different pH Values on the Yield and Quality of Fairy Tofu Made with Dried Leaves Production Water Seepage Appearance and pH Value Color Rate/% Ratio/mL/100g Form
2 - Brown Solution
3 - Brown Solution
Perfect 4 2116.2b 37.8b Light Yellow appearance,
Descriptions Transparent
Perfect 5 2068.1c 41.la Light Green appearance, Transparent Perfect 6 2526.9a 30.4c Light Green appearance, Transparent Perfect 7 1972.5d 23.Od Light Green appearance, Transparent
8 - Brown Solution
9 - Brown Solution
(3) Selection of Mesh Number of Sieve
It is extremely difficult to filter if the mesh number of sieves selected is greater than 300 or above, and the Fairy Tofu produced shows light yellow, poor toughness, and in loose appearance. Therefore, it is appropriate to choose the mesh number of sieves between 200 and 300 meshes (Table 6).
Table 6 Impact of Different Mesh Numbers of Sieves on the Yield and Quality of Fairy Tofu Made with Dried Leaves Mesh Number Production Water Seepage Color AppearanceandForm of Sieves Rate/% Ratio/mL/100g
3143.3a 6.4c Light Perfect appearance, contains a lot 100 Green of slags
2647.9b 7.6c Light Perfect appearance, contains a 200 Green small amount of slags Light 300 2468.1c 20.3b Perfect appearance, Transparent Green
2265.7d 34.4a Light Perfect appearance, Transparent 400 Yellow and Loose
1931.3e 20.7b Light Perfect appearance, Transparent 500 Yellow and Loose
(5) Selection of Type of Coagulant and Its Dosage
Descriptions It can be seen from Table 7 that compared with three coagulants, the production rate of Fairy Tofu and its quality will be better by adding 1/40~1/60 (v/v) of saturated clarified limewater rather than plant ash and MgCl2.
Table 7 Impact of Different Types of Dosage of Coagulants on the Yield and Quality of Fairy Tofu Made with Dried Leaves
Type of Production Water Seepage Coagulant Rate/% Ratio/mL/100g
1/40 1731d 108.2c Perfect Appearance
Saturated 1/50 1291.4c 99.3d Perfect appearance,
Clarified Transparent
Limewater 1/60 2624.4b 874.8b Perfect appearance,
Solution Transparent
1/70 2685.6a 1074.4a Loose and Transparent
1423d 98.3a Perfect appearance, contains 1/40 a small amount of bubbles
1674b 74.7b Perfect appearance, 1/50 Plant Ash Transparent
1578. 1 c 76.0b Perfect appearance, 1/60 Transparent
1/70 2045.2a 34.2b Liquid
1/40 1645a 72.9a Perfect Appearance
1712.4c 67.2b Perfect appearance, 1/50 Transparent MgCl2 Perfect appearance, 1/60 1845.8b 43.3c Transparent
1/70 2154.8a 27.8d Loose and Transparent
Embodiment 2:
1. Optimization of Orthogonal Experiment Conditions:
Based upon the results of single-factor experiments, adopt orthogonal experiment to complete relevant experiments according to the combinations of conditions designed in Table 1. It can be seen from Table 8 and Figure 1 that the main factors affect the formation of
Descriptions Fairy Tofu made with dried leaves are the solid-liquid rate > the consumption of saturated clarified limewater > the pH value> the stirring time. Evaluate the Fairy Tofu made with dried leaves in conjunction with its production rate of and quality (color, transparency, integrity of appearance), the treatment 5 is the better combination: the solid-liquid rate is 1:30 (g/mL), the pH value is 5.0, the stirring time is 60 s, the consumption of saturated clarified limewater is 1/50 (v/v ), the water seepage ratio of the Fairy Tofu made under this condition is 35.1 mL/100g, and the production rate is 1709.1 %.
Table 8 Impact of Different Treatment Combinations on the Yield and Quality of Fairy Tofu Made with Dried Leaves Treatment Treat ment (g/mL) (v/v) Production Appearance and Form Consumption (s Va ue Rate/% No. Solid-Liq uid Rate of Limewater Stirring Time Light green, contains a 1 1 :20 1/40 30 4 798.9±13.5h small amount of bubbles Light yellow, contains a 2 1 :20 1/50 60 5 899.0±13.6g small amount of bubbles Light green, contains a 3 1 :20 1/60 90 6 768.1±11.7h small amount of bubbles
4 1 :30 1/40 30 4 1870.5±15.3e Light green, transparent and perfect appearance
5 1 :30 1/50 60 5 1709.1±6.7f Light green, transparent and perfect appearance
6 1 :30 1/60 90 6 1951±32.3d Light green, transparent and perfect appearance 7 1 :40 1/40 30 4 3244±22.8c Light yellow and loose
8 1 :40 1/50 60 5 2774±11.7b Light yellow and loose 9 1 :40 1/60 90 6 3400±5.8a
5913 5523 5908 - Light yellow and K1 2466 viscous K2 5530.6 5382.1 6169.5 6094 -
K3 9418 6119.1 5721.2 5412.6 -
kl 822 1971.1 1841.3 1969.3 -
K2 1843.5 1794.0 2056.5 2031.3 -
K3 3139.3 2039.7 1907.1 1804.2 -
R 2317.3 245.7 215.2 227.1 -
- 1 2 4 3 primary and secondary relation
Descriptions
2. Food Coloring Addition:
Add 0.15-1.2% (v/v) of sodium copper chlorophyll and 1/50 (v/v) of saturated clarified limewater solution to the collected filtrate at the same time, standing after stirring evenly and thus obtain Fairy Tofu. It can be seen from Figure 2 that with the increase of sodium copper chlorophyll added, the color of Fairy Tofu gradually changes from light yellow to emerald green. Thus, adding 0.60-1.2%/v/v of sodium copper chlorophyll may give better result.
The technology for making Fairy Tofu with dried leaves adopted in the present invention has advantages of easy operation, short gelation time and good repeatability, etc., as well as is not subject to the season, and may satisfy the market demand in time.
Due to the Fairy Tofu produced by the present invention is all-natural green food, which has effects of clearing heat and relieving hotness as well as giving health benefits, it becomes popular among people gradually. In addition, the process technology of the present invention is characterized in short production cycle, fast speed, less investment in equipment and low production cost, it shows a promising future of industrial development.
The said content is only the preferred embodiments of the present invention. It should be noted that: to those skilled in the art, several improvements and modifications can be made to the present invention in the premise of following its inventive principles, which also can be deemed as the scope protected by the present invention.
Claims (5)
1. A kind of method for making Fairy Tofu with dried leaves of Premna Puberula Pamp is characterized in that: using fresh leaves at a vigorous P puberula growth stage as material, after fixating, drying, pulverizing and thus obtaining dry powder, meanwhile improving the yield and quality of Fairy Tofu by simplifying the process flow and optimizing the process conditions
The specific steps include: Step 1: Pick fresh leaves at a vigorous P puberula growth stage, after cleaning, blanch, fixate and drain off leaves, after drying to constant weight, pulverize, cross sieve, and obtain dry powder, seal for dry storage;
Step 2: Regulate the pH value of drinking water to 4.0~7.0, heat to 90-95 DEG C, add
the said dry powder of P puberula in Step1 to the drinking water at the temperature between
and 95 DEG C in a solid-liquid rate of 1:(20-40) (g/mL) , stir for 30-90 s while it is hot,
filter and collect the filtrate;
Step 3: Add food coloring of 0.60%-1.2%(v/v) filtrate volume to the said filtrate in Step
2, and add saturated clarified limewater solution to the filtrate in a ratio of 1/40-1/60 (v/v)
standing after stirring evenly, condensate and thus obtain the Fairy Tofu.
2. A kind of method for making Fairy Tofu with dried leaves of P puberula according to claim 1 is characterized in that: the blanching water temperature that completes in Step 1 is 95 DEG C, the blanching time is 10 s, the drying temperature that completes is 50 DEG C, and the sieve order number of the dry powder that sieves is 50 orders.
3. A kind of method for making Fairy Tofu with dried leaves of P puberula according to claim 1 is characterized in that: in step 2, the filter sieve used is of 100-500 meshes.
4, A kind of method for making Fairy Tofu with dried leaves of P puberula according to claim 1 is characterized in that: the food coloring added in Step 3 is sodium copper chlorophyllin (purity of 99.9%), prepared in a ratio of 1:(50-100) (g/mL)
Claims
5. A kind of method for making Fairy Tofu with dried leaves of P puberula according to claim 1 is characterized in that: the saturated clarified limewater solution added in step 3 is prepared with clean lime powder in a ratio of 1:50 (g/mL), standing for 24 hours before use.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480853A (en) * | 2020-05-09 | 2020-08-04 | 吴清俐 | Bean jelly production process for making premna microphylla dry powder |
-
2020
- 2020-06-30 AU AU2020101198A patent/AU2020101198A4/en not_active Ceased
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480853A (en) * | 2020-05-09 | 2020-08-04 | 吴清俐 | Bean jelly production process for making premna microphylla dry powder |
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