CN102511817A - Method for making Shenxian bean curd by using dry premna puberula leaves - Google Patents
Method for making Shenxian bean curd by using dry premna puberula leaves Download PDFInfo
- Publication number
- CN102511817A CN102511817A CN2012100036911A CN201210003691A CN102511817A CN 102511817 A CN102511817 A CN 102511817A CN 2012100036911 A CN2012100036911 A CN 2012100036911A CN 201210003691 A CN201210003691 A CN 201210003691A CN 102511817 A CN102511817 A CN 102511817A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- cured leaf
- bavin
- shenxian
- body odour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a method for making Shenxian bean curd by using dry premna puberula leaves. The method comprises the following steps of: picking the leaves at a vigorous premna puberula growth stage, and drying and storing the leaves for perennial production of the Shenxian bean curd; and when the Shenxian bean curd is made, mixing dry premna puberula leaf powder and drinking water with the pH value of 5.0 in a weight ratio of 1: (50-60), preserving the heat for 45 to 60 minutes at the temperature of between 65 and 75 DEG C, filtering, adding a proper amount of saturated lime water into the filtrate, standing, gelling, and thus obtaining the Shenxian bean curd. The method can meet the requirement for perennially producing the Shenxian bean curd; and the Shenxian bean curd made by the method is a good heat clearing and summer heat relieving product, which has high nutrient and health-care value and delicious taste and is purely natural.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of method of making angle's bean curd with body odour bavin cured leaf.
Background technology
The body odour bavin (
Premna puberulaPamp.) have another name called that angle's bean curd bavin, water-white are cured, puberulent premna leaf or root etc., belong to Verenaceae bean curd bavin and belong to perennial machaka, mainly be distributed in ground such as China Guizhou, Yunnan, Sichuan, be grown in the hillside or roadside jungle of height above sea level 700～1800 m.The body odour bavin is a kind of dietotherapeutic plant; Its root, Ye Junke are used as medicine; Is that the medicine name is waited and includes by " China's book on Chinese herbal medicine ", " national Chinese herbal medicine compilation ", " Chinese medicine voluminous dictionary " with the puberulent premna leaf or root, hot, little sweet, the property of flavor is put down clearing away damp-heat, detoxifcation; Can be used for treating oedema, carbuncle, also have certain curative effect for irregular menstruation, rheumatic arthritis.The peasant often utilizes body odour bavin blade processing to make bean curd, is commonly called as " angle's bean curd ", the green kingfisher of its color and luster; Delicious flavour, and pectin and protein content height, amino acid, vitamin, soluble sugar reasonable mixture ratio; Mineral element is abundant, be a kind ofly be of high nutritive value, the clearing away heat and removing summer good merchantable brand of pure natural.
The Along with people's growth in the living standard; Diet is outstanding day by day with healthy contradiction; " rich man's disease ", " three height " crowd increase sharply year by year; From the satisfied raising that turns to matter of amount, pursuing green and keeping healthy has become 21 century human lives's main flow to people to food demand, and natural green food becomes the new lover on people's dining table gradually.Therefore, strengthen the development and use of dietotherapeutic plant resources, have good social benefit and considerable economic, market potential is huge.
Angle's bean curd made from body odour bavin blade processing is the natural green food that a kind of color and luster, local flavor, nutrition and health care have both, and its processing technology is simple, and equipment investment is few, and production cost is low, and normal food processing enterprise all possesses working condition., though the resource distribution of body odour bavin is wider, because of its natural propagation ability, environmental destruction causes this wild resource deficient day by day in addition.For making this resource be able to continuous utilization; This subject group is through research for many years; Successfully made up the body odour bavin artificial propagation techniques (the biological journal of mountain farming. 2011,30:82-86), and set up the manufacture craft of seedling breeding base and blade angle bean curd.Simultaneously, because traditional angle's bean curd raw making materials is the fresh blade of body odour bavin, and body odour bavin leaf is grown the most productive period generally in 7～September, therefore, can't satisfy the needs of long-term production angle bean curd.
Summary of the invention
The invention provides a kind of method of making angle's bean curd, solved angle's bean curd year-round provision problem, for new way has been opened up in the deep development utilization of body odour bavin resource with body odour bavin cured leaf.
The technical scheme that the present invention adopts: body odour bavin cured leaf is made the method for angle's bean curd, and it is characterized in that: concrete steps are following:
(1) gathering and the preparation of cured leaf powder of blade: gather fresh blade in the body odour bavin growth busy season in 7～September; After cleaning and drying leaf table moisture naturally; Place 100～110 ℃ of electric drying oven with forced convections, 5～15 min that complete, dry to constant weight at 55～65 ℃, the cured leaf grind into powder; Collect the airtight preservation in back after crossing 50～70 mesh sieves, supply to use throughout the year;
(2) making of angle's bean curd: the citric acid solution with 1～5% is regulated PH value of drinking water to 4.0～6.0; Cured leaf powder and the drinking water that mixes up the pH value are mixed in enamel or glass container by 1:25～100 weight ratios and seal with preservative film; At 40～85 ℃ of water bath heat preservation 30～90 min, must filtrate with 4 layers of medical absorbent cotton/gauzes filtration or the quick suction filtration of Buchner funnel, press 1/10～1/60 of filtrate volume again and add saturated limewater; Evenly stir while adding, leave standstill the back gel and form angle's bean curd.
Described a kind of body odour bavin cured leaf is made the method for angle's bean curd, and the fresh leaves temperature that completes is 105 ℃, fixation time 10 min, and the back bake out temperature that completes is 60 ℃, the sieve order number of the cured leaf powder that sieves is 60 orders.
Described a kind of body odour bavin cured leaf is made the method for angle's bean curd, and the citric acid solution with 2% is regulated PH value of drinking water to 5.0.
Described a kind of body odour bavin cured leaf is made the method for angle's bean curd, and cured leaf powder and drinking water mixing ratio are 1:50～60, and mixed liquor is at 65～75 ℃ of water bath heat preservation 45～60 min.
Described a kind of body odour bavin cured leaf is made the method for angle's bean curd, and saturated limewater is with the preparation of food-grade white lime, and its addition is cured leaf powder and 1/40～1/50 of water mixing filtrate volume.
The beneficial effect that the present invention reaches:
(1) because traditional angle's bean curd raw making materials is the fresh blade of body odour bavin, and therefore the body odour bavin leaf growth most productive period is generally in 7～September; Can't satisfy the needs of long-term production angle bean curd, the present invention is employed in the body odour bavin growth busy season and gathers fresh blade, and washing is dried and placed electric drying oven with forced convection to complete; Dry again to constant weight; Grind into powder, airtight preservation behind 60 mesh sieves excessively can be for long-term use; 5～15 min that in 100～110 ℃ of electric drying oven with forced convections, complete, 55～65 ℃ of oven dry, delicious flavour does not destroy other nutriments such as pectin and protein in the raw material body odour bavin, amino acid, vitamin.
(2) be from the reasonable mixture ratio such as pectin, protein, amino acid, vitamin, soluble sugar and mineral matter of body odour bavin blade extraction, the gel mixture of the green kingfisher of color and luster at " angle's bean curd " of the present invention, be the clearing away heat and removing summer good merchantable brand of a kind of healthy nutritive value height, delicious flavour, pure natural.
The specific embodiment
Embodiment 1
Material body odour bavin among the present invention (
Premna puberulaPamp.) pick up from the Yilao-Mao Autonomous County of Wuchuan, Guizhou Province.
1. body odour bavin blade gathers and the cured leaf storage
The body odour bavin is generally for 4～November growth period, and the growth animated period is 7～September, and output and the nutritional labeling of blade accumulated and all reached the highest this moment, so gather period for blade the best.
The ripe bright leaf of the body odour bavin of gathering is cut petiole, clean with running water, dry leaf table moisture, after being put in the medical enamel tray and placing 10 min that complete in 105 ℃ of electric drying oven with forced convections, regulating temperature rapidly is 60 ℃, dries to constant weight.The blade of oven dry can be with food bag or glass jar airtight storage, or immediately grind into powder and cross 60 mesh sieves after with directly in making angle's bean curd, also available food bag or the airtight preservation cured leaf of glass jar powder are subsequent use.
2. the making of angle's bean curd
The preparation of related reagent: 2% citric acid solution; Drinking water; Saturated limewater (with the preparation of food-grade white lime).
The making of angle's bean curd: regulate PH value of drinking water to 5.0 with 2% citric acid solution earlier; After again body odour bavin blade dry powder and drinking water being mixed in enamel or glass container by 1:50～60 weight ratios and sealing,, filter or the quick suction filtration of Buchner funnel must be filtrated with 4 layers of medical absorbent cotton/gauze at 65～75 ℃ of water bath heat preservation 45～60 min with preservative film; Press the cured leaf powder at last and add saturated limewater, evenly stir, leave standstill the back gel and form angle's bean curd while adding with 1/40～1/50 of water mixing filtrate volume.Every gram cured leaf powder can make 15～35 g angle bean curd.
According to market and consumer's needs, take the body odour bavin cured leaf abrasive dust that storage preserves at any time or be raw material directly with the cured leaf powder of preserving, produce angle's bean curd throughout the year.
Since the green kingfisher of angle's bean curd color and luster, delicious flavour, nutritional health function is outstanding, becomes the new lover on people's dining table gradually, and its processing technology is simple in addition, and equipment investment is few, and production cost is low, and the industrialization development prospect is very wide.And; Collect aquatic foods from blade and process the used time of angle's bean curd short (30～60 min); Be convenient to consumer's manufacturing process that undergoes, so be particularly suitable in leisure sightseeing tour district, ecological farm, Youth Activity Center, avoid heat and scale development and use such as healing resort.
Claims (5)
1. method of making angle's bean curd with body odour bavin cured leaf, it is characterized in that: concrete steps are following:
(1) gathering and the preparation of cured leaf powder of blade: gather the fresh blade of body odour bavin 7～September; After cleaning and drying leaf table moisture naturally; Place 100～110 ℃ of electric drying oven with forced convections, 5～15 min that complete; Dry to constant weight at 55～65 ℃, with the cured leaf grind into powder, airtight preservation behind 50～70 mesh sieves excessively;
(2) making of angle's bean curd: the citric acid solution with 1～5% is regulated PH value of drinking water to 4.0～6.0; Cured leaf powder and the drinking water that mixes up the pH value are mixed in enamel or glass container by 1:25～100 weight ratios and seal with preservative film; At 40～85 ℃ of water bath heat preservation 30～90 min, must filtrate with 4 layers of medical absorbent cotton/gauzes filtration or the quick suction filtration of Buchner funnel, press 1/10～1/60 of filtrate volume again and add saturated limewater; Evenly stir while adding, leave standstill the back gel and form angle's bean curd.
2. the described a kind of method of making angle's bean curd with body odour bavin cured leaf of claim 1 is characterized in that: the fresh leaves temperature that completes is 105 ℃, fixation time 10 min, and the back bake out temperature that completes is 60 ℃, the sieve order number of the cured leaf powder that sieves is 60 orders.
3. the described a kind of method of making angle's bean curd with body odour bavin cured leaf of claim 1 is characterized in that: the citric acid solution adjusting PH value of drinking water to 5.0 with 2%.
4. the described a kind of method of making angle's bean curd of claim 1 with body odour bavin cured leaf, it is characterized in that: cured leaf powder and drinking water mixing ratio are 1:50～60, mixed liquor is at 65～75 ℃ of water bath heat preservation 45～60 min.
5. a kind of method of making angle's bean curd with body odour bavin cured leaf described in the claim 1, it is characterized in that: the saturated limewater addition is cured leaf powder and 1/40～1/50 of water mixing filtrate volume.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100036911A CN102511817A (en) | 2012-01-09 | 2012-01-09 | Method for making Shenxian bean curd by using dry premna puberula leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100036911A CN102511817A (en) | 2012-01-09 | 2012-01-09 | Method for making Shenxian bean curd by using dry premna puberula leaves |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102511817A true CN102511817A (en) | 2012-06-27 |
Family
ID=46283124
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100036911A Pending CN102511817A (en) | 2012-01-09 | 2012-01-09 | Method for making Shenxian bean curd by using dry premna puberula leaves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102511817A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685967A (en) * | 2016-01-27 | 2016-06-22 | 巫山县天煜奇叶农业开发有限公司 | Production method of premna microphylla dry powder |
| CN107624879A (en) * | 2017-11-03 | 2018-01-26 | 重庆蓝围裙科技有限公司 | A kind of bean curd with bavin leaf flavor and preparation method thereof |
| CN107980921A (en) * | 2017-12-12 | 2018-05-04 | 贵州大学 | A kind of production method for improving angle's Bean curd yield and quality |
| CN109221439A (en) * | 2018-11-14 | 2019-01-18 | 贵州大学 | A method of angle's bean curd is made with body odour bavin cured leaf |
| CN111345357A (en) * | 2020-04-30 | 2020-06-30 | 湖北医药学院 | Selenium-rich fresh-leaf airpotato bean curd containing airpotato yam rhizome and preparation method of selenium-rich fresh-leaf airpotato bean curd |
| CN113040388A (en) * | 2021-03-26 | 2021-06-29 | 汪选斌 | Development of fructus clerodendri bungei pectin quick-acting coagulant and pectin preparation process |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915076A (en) * | 2006-06-27 | 2007-02-21 | 聂玉萍 | Method for producing bean curd of banjiuye |
| CN101455301A (en) * | 2009-01-07 | 2009-06-17 | 徐云 | Processing method of bean curd mixed with Premna microphylla Turcz.leaves |
| CN101869286A (en) * | 2010-06-11 | 2010-10-27 | 吴季生 | Preparation method of premna leaf tofu |
| CN101904505A (en) * | 2010-08-18 | 2010-12-08 | 饶莉 | Bean curd with fish flavour |
-
2012
- 2012-01-09 CN CN2012100036911A patent/CN102511817A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915076A (en) * | 2006-06-27 | 2007-02-21 | 聂玉萍 | Method for producing bean curd of banjiuye |
| CN101455301A (en) * | 2009-01-07 | 2009-06-17 | 徐云 | Processing method of bean curd mixed with Premna microphylla Turcz.leaves |
| CN101869286A (en) * | 2010-06-11 | 2010-10-27 | 吴季生 | Preparation method of premna leaf tofu |
| CN101904505A (en) * | 2010-08-18 | 2010-12-08 | 饶莉 | Bean curd with fish flavour |
Non-Patent Citations (2)
| Title |
|---|
| 蒋立科，等: "豆腐柴叶制豆腐", 《生命世界》 * |
| 陈建华: "豆腐新产品-斑鸠叶豆腐", 《中国食品》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685967A (en) * | 2016-01-27 | 2016-06-22 | 巫山县天煜奇叶农业开发有限公司 | Production method of premna microphylla dry powder |
| CN107624879A (en) * | 2017-11-03 | 2018-01-26 | 重庆蓝围裙科技有限公司 | A kind of bean curd with bavin leaf flavor and preparation method thereof |
| CN107980921A (en) * | 2017-12-12 | 2018-05-04 | 贵州大学 | A kind of production method for improving angle's Bean curd yield and quality |
| CN109221439A (en) * | 2018-11-14 | 2019-01-18 | 贵州大学 | A method of angle's bean curd is made with body odour bavin cured leaf |
| CN111345357A (en) * | 2020-04-30 | 2020-06-30 | 湖北医药学院 | Selenium-rich fresh-leaf airpotato bean curd containing airpotato yam rhizome and preparation method of selenium-rich fresh-leaf airpotato bean curd |
| CN113040388A (en) * | 2021-03-26 | 2021-06-29 | 汪选斌 | Development of fructus clerodendri bungei pectin quick-acting coagulant and pectin preparation process |
| CN113040388B (en) * | 2021-03-26 | 2023-07-28 | 汪选斌 | Development of quick-acting pectin coagulant for vitex longus and pectin preparation process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1404751A (en) | Health-care vermicelli, bean-made noodles and bean-made sheet jelly | |
| CN102125259B (en) | Instant white fungus broth and processing method thereof | |
| CN103535818A (en) | Selenium-enriched wheat bud seedling beverage and preparation method thereof | |
| CN102524707A (en) | Konjac processing process | |
| CN103750115A (en) | Shaddock peel coarse cereal stir-fried flour and preparation method thereof | |
| CN102511817A (en) | Method for making Shenxian bean curd by using dry premna puberula leaves | |
| CN102058069B (en) | Morinda citrifolia original taste fruit puree | |
| CN104472727A (en) | Making process for Guanyin bean curd | |
| CN103695236A (en) | Preparation method of sweet persimmon syrup tea wine | |
| CN103960741A (en) | Method for preparing burdock solid drink | |
| CN109221439A (en) | A method of angle's bean curd is made with body odour bavin cured leaf | |
| CN105494786A (en) | Gardenia scented tea capable of relieving summer heat and clearing away heat and manufacturing method of gardenia scented tea | |
| CN107535429A (en) | A kind of cultural method of black pig | |
| CN103229954A (en) | Salvia miltiorrhiza sweet potato rice cake and its preparation method | |
| CN102599579A (en) | Preparation method of faint-scented rice paste | |
| CN104322917A (en) | Pig feed containing fermented edible mushroom residues and preparation method thereof | |
| CN104207113A (en) | Nutritious needle mushroom tea powder capable of strengthening spleen and preparation method thereof | |
| CN104223040A (en) | Flammulina velutipes tea powder and preparation method thereof | |
| CN102754891A (en) | Method for retarding synaeresis of premna microphylla leaf bean curd | |
| CN103222582A (en) | Bean dreg vegetable steamed bun and preparation method thereof | |
| CN104256839A (en) | Flammulina velutipes fruit powder capable of clearing away summer heat and preparation method thereof | |
| CN106509266A (en) | Tea bag prepared by utilizing roxburgh rose as raw material | |
| CN112450402A (en) | Method for preparing bean curd from premna microphylla leaves | |
| CN106135960A (en) | A kind of production method of Huanghua Pear beverage | |
| CN105533654A (en) | Health-care vermicelli and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120627 |