CN107897391A - A kind of production method of Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant and its application - Google Patents
A kind of production method of Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant and its application Download PDFInfo
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- CN107897391A CN107897391A CN201711065110.6A CN201711065110A CN107897391A CN 107897391 A CN107897391 A CN 107897391A CN 201711065110 A CN201711065110 A CN 201711065110A CN 107897391 A CN107897391 A CN 107897391A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The present invention relates to a kind of preparation method and applications of Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant, belong to bean product processing technique field.The present invention is by adding Embelia subcoridcea (C. B. Cl.) Mez fresh leaf water grinding, centrifugation, vacuum filtration, sterilizing Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant is made.The coagulator can make protein in soya-bean milk form net structure rapidly, and it is good to select the bean curd homogeneity of system, has special delicate fragrance, in good taste, holding time length, can substitute traditional bean curd coagulant.Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant investment of the invention is small, cost is low, hill farmer can be driven to get rich, and good social benefit can be more brought while economic benefit is driven.
Description
Technical field
The present invention relates to bean product preparing technical field, especially a kind of production method of Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant
And its application.
Background technology
Although bean-curd product is due to low fat, the fashionable whole world of nutritional mode of low cholesterol, the process of bean curd
In be unable to do without natural constituent presence --- bean curd coagulant.Coagulator common at present has：The plaster of paris, bittern, glucose
Acid lactone etc. is several.With seawater pollution getting worse, harmful substance will be enriched in the byproduct after salt manufacturing, edible brine
The bean curd selected, which forms health, to be endangered；It is eaten for a long time also due to the presence of " divalent magnesium " is to human skin, oral cavity and food
The mucous membrane of pipe is unfavorable；It is to cause one of hypertension reason and excessive chlorion will cause vessel retraction.In gluconic acid
Ester is as new coagulant in recent years, and process is notable easy to industrialized production advantage, but the bean curd made is due to quality
The problem of mouthfeel and cannot extensively for people receive.The additive of several chemical synthesis classes has residual in food above becomes
Focus of concern, the bean-curd product of such coagulator point is eaten for a long time to be proved to our health not by relevant report
Profit；As people are to the pay attention to day by day of food service industry additive, only strictly control chemical synthesis paracoagulation in process
The additive amount of agent is not the method thoroughly solved the problems, such as, to solve bean curd harmful substance residual, and exploitation natural coagulant, which substitutes, to be passed
System coagulator is only the only way which must be passed.
Embelia subcoridcea (C. B. Cl.) Mez, belongs to Myrsinacea, Embelia laeta category, is recorded in the Yunnan plant will first volume page 374, main growth
Wild plant in the mountain area such as cloud, expensive, river, rich in gluconic acid, middle acid, nicotinic acid etc. in its fresh leaf extract.
Prior art China patent 200410065344.7 reported a kind of natural bean curd coagulating agent, its preparation section is,
Embelia subcoridcea (C. B. Cl.) Mez fresh leaf is first ground into paste by pulverizer, press filtration takes juice, will be press-filtered out come juice be extracted into concentration kettle into
Row is concentrated in vacuo, then is spray-dried to obtain natural bean curd coagulating agent finished product.But squeeze among liquid and be mixed with since Embelia subcoridcea (C. B. Cl.) Mez is fresh
A large amount of cellulosics and pectic substance filter tool during coagulator is prepared and acquire a certain degree of difficulty, and organic acid extracting solution is at low temperature
Not easy to maintain easily to condense into solid, the homogeneity with the bean curd of time point is poor, and indices parameter is unstable, illustrates that it is solidifying
Gu effect acquires a certain degree of difficulty for promoting its progress industrialized production tool, therefore develops new type natural acids coagulator and compel in eyebrow
Eyelash.
The content of the invention
The invention solves it is existing using Embelia subcoridcea (C. B. Cl.) Mez it is fresh squeeze liquid select bean curd processed there are homogeneity it is poor the problem of, and provide
A kind of method that Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant selects bean curd processed.
A kind of method that bean curd processed is selected using Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant, is specifically realized by the following steps：
First, soak：Selected soybean is soaked into 10h~14h into the water at room temperature, soybean after being soaked；
2nd, defibrination, filtering, mashing off：Soybean after immersion and water are put into mill, the slurries ground are through double-deck yarn
Cloth filtering, which is filtered off, remove impurity, and then 3min~5min hots plate in slow boiling in elder generation, then with very hot oven hot plate to slurry temperature reach 92 DEG C~
Untill 98 DEG C, finally continue to hot plate with slow boiling, to hot plate to slurry temperature reach 100 DEG C~102 DEG C when, cease fire simultaneously will be well-done
Slurries are poured out, and to be stirred offscum to pot side with spoon at any time during hotting plate, be obtained ripe slurries；
3rd, filter, cool down：The ripe slurries that step 2 is obtained are filtered, and the slurries obtained after filtering are cooled to 78 DEG C
~82 DEG C, that is, obtain treating a slurry slurries；
4th, point slurry, crouching brain：Low whipping speed be 62r/min~67r/min and temperature be 60 DEG C~80 DEG C under the conditions of utilize
Acid buret stops stirring to treating that Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant is added dropwise in slurry slurries after there is floccule,
And water-bath keeps the temperature 20min~40min in the case where bath temperature is 70 DEG C~80 DEG C, solidification soya-bean milk is obtained；
5th, upper brain, suppress, go out bag：The solidification soya-bean milk that step 4 obtains is subjected to brokenly brain first, then scoops to put with spoon and is padding
In the model for having thin silk, 13min~17min then is suppressed in the case where temperature is 70 DEG C with counterweight, cloth is first raised after the completion of compacting
Divulge information 10min at angle, then turnover panel takes off bag, is cooled to room temperature, that is, obtains finished product bean curd；
The mass ratio of soybean and water described in step 2 is 1:5.
Grinding described in step 2 is to add water flow as 50mL/min；Soybean charging rate is 15g/min.
A kind of Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant described in step 4, it is characterised in that preparation method comprises the following steps：
Add water to grind Embelia subcoridcea (C. B. Cl.) Mez fresh leaf first, obtain fresh leaf slurry, fresh leaf is starched and is ultrasonically treated 10~20min, ultrasonic leaf cooling
Centrifuged after to room temperature, take centrifuged supernatant to be filtered by vacuum using 0.45 μm of filter membrane, the supernatant fluid for taking vacuum filtration to obtain
Product is concentrated into the 1/3 of original volume, then the 5~20min that sterilizes in high-pressure sterilizing pot, and Embelia subcoridcea (C. B. Cl.) Mez is obtained after being cooled to room temperature
Bean curd coagulant.
The quality of Embelia subcoridcea (C. B. Cl.) Mez fresh leaf described in step 4 and the volume ratio of water are 1g:7~11mL.
Supersonic frequency described in step 4 is 150~200W；Ultrasonic temperature is 50~75 DEG C
Centrifugal speed described in step 4 is 2000~3500rmin-1, centrifugation time is 5~20min.
The mass ratio of counterweight described in step 5 and the soya-bean milk after broken brain is 2~3:1.
Beneficial effects of the present invention
(1) Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant can make the protein in soya-bean milk form net structure rapidly, there is special delicate fragrance,
In good taste, holding time length, can substitute traditional bean curd coagulant.
(2) bean curd water retention prepared by the present invention reaches more than 54% and reaches more than 305% with tofu yield.
(3) present invention prepare Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant investment it is small, cost is low, hill farmer can be driven to get rich,
Good social benefit can be more brought while economic benefit is driven.
Embodiment
Limited with reference to specific embodiment technical scheme is further, but claimed
Scope is not only limited to made description.
Embodiment one
A kind of preparation of Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant
By the volume ratio of its quality and water it is 1g first by Embelia subcoridcea (C. B. Cl.) Mez fresh leaf:9mL adds water to grind, and obtains fresh leaf slurry,
Then produced in the case where supersonic frequency is 175W and temperature is 65 DEG C and be ultrasonically treated 15min, be in centrifugal speed after being cooled to room temperature
3000r·min-1Lower centrifugation 10min, the centrifuged supernatant being centrifugally separating to obtain is filtered by vacuum using 0.45 μm of filter membrane,
Then the supernatant volume that vacuum filtration obtains is concentrated into the 1/3 of original volume, then the 10min that sterilizes in high-pressure sterilizing pot, it is cold
But to obtaining Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant after room temperature；
A kind of method that bean curd processed is selected using Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant, is comprised the following steps：
First, soak：Selected soybean is the new soybean of bright in color, full seed, free from insect pests and damaged by rats；At room temperature will be big
Beans soak 12h into the water, soybean after being soaked；
2nd, defibrination, filtering, mashing off：It is 1 first by the mass ratio of soybean and water after immersion:5 put soybean after immersion and water
Enter in mill, and be that 50mL/min adds water into mill and using charging rate as 15g/min using flow in process of lapping
Soybean after soaking is added into mill, the slurries ground filter off through double gauze filtering and remove impurity, then first in slow boiling
4min is hotted plate, then is hotted plate with very hot oven untill slurry temperature reaches 95 DEG C, finally continues to hot plate with slow boiling, to hotting plate to slurries temperature
When degree reaches 101 DEG C, cease fire and pour out well-done slurries, offscum is stirred to pot side with spoon at any time during hotting plate,
Obtain ripe slurries；
3rd, filter, cool down：The ripe slurries that step 2 is obtained are filtered, and the slurries obtained after filtering are cooled to 80 DEG C,
Obtain treating a slurry slurries；
4th, point slurry, crouching brain：Low whipping speed be 64r/min and temperature be 70 DEG C under the conditions of using acid buret to treating
Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant is added dropwise in point slurry slurries, the volume of coagulator is 1 with treating a volume ratio for slurry slurries:
12.Stop stirring after there is floccule, and water-bath keeps the temperature 30min in the case where bath temperature is 75 DEG C, obtains solidification soya-bean milk；
5th, upper brain, suppress, go out bag：The solidification soya-bean milk that step 4 obtains is subjected to brokenly brain first, then scoops to put with spoon and is padding
In the model for having thin silk, 15min, the matter of counterweight used and the soya-bean milk after broken brain are then suppressed in the case where temperature is 70 DEG C with counterweight
Amount is than being 2.5:1.Ventilation 10min in cloth angle is first raised after the completion of compacting, then turnover panel takes off bag, is cooled to room temperature, that is, obtains finished product beans
It is rotten；
Embodiment two
A kind of preparation of Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant
By the volume ratio of its quality and water it is 1g first by Embelia subcoridcea (C. B. Cl.) Mez fresh leaf:11mL adds water to grind, and obtains fresh leaf slurry,
Then produced in the case where supersonic frequency is 200W and temperature is 75 DEG C and be ultrasonically treated 20min, be in centrifugal speed after being cooled to room temperature
3500r·min-1Lower centrifugation 20min, the centrifuged supernatant being centrifugally separating to obtain is filtered by vacuum using 0.45 μm of filter membrane,
Then the supernatant volume that vacuum filtration obtains is concentrated into the 1/3 of original volume, then the 20min that sterilizes in high-pressure sterilizing pot, it is cold
But to obtaining Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant after room temperature；
A kind of method that bean curd processed is selected using Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant, is comprised the following steps：
First, soak：Selected soybean is the new soybean of bright in color, full seed, free from insect pests and damaged by rats；At room temperature will be big
Beans soak 14h into the water, soybean after being soaked；
2nd, defibrination, filtering, mashing off：It is 1 first by the mass ratio of soybean and water after immersion:5 put soybean after immersion and water
Enter in mill, and be that 50mL/min adds water into mill and using charging rate as 15g/min using flow in process of lapping
Soybean after soaking is added into mill, the slurries ground filter off through double gauze filtering and remove impurity, then first in slow boiling
5min is hotted plate, then is hotted plate with very hot oven untill slurry temperature reaches 98 DEG C, finally continues to hot plate with slow boiling, to hotting plate to slurries temperature
When degree reaches 102 DEG C, cease fire and pour out well-done slurries, offscum is stirred to pot side with spoon at any time during hotting plate,
Obtain ripe slurries；
3rd, filter, cool down：The ripe slurries that step 2 is obtained are filtered, and the slurries obtained after filtering are cooled to 82 DEG C,
Obtain treating a slurry slurries；
4th, point slurry, crouching brain：Low whipping speed be 67r/min and temperature be 80 DEG C under the conditions of using acid buret to treating
Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant is added dropwise in point slurry slurries, the volume of coagulator is 1 with treating a volume ratio for slurry slurries:
15.Stop stirring after there is floccule, and water-bath keeps the temperature 40min in the case where bath temperature is 80 DEG C, obtains solidification soya-bean milk；
5th, upper brain, suppress, go out bag：The solidification soya-bean milk that step 4 obtains is subjected to brokenly brain first, then scoops to put with spoon and is padding
In the model for having thin silk, 17min, the matter of counterweight used and the soya-bean milk after broken brain are then suppressed in the case where temperature is 70 DEG C with counterweight
Amount is than being 3:1.Ventilation 10min in cloth angle is first raised after the completion of compacting, then turnover panel takes off bag, is cooled to room temperature, that is, obtains finished product bean curd；
Embodiment three
A kind of preparation of Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant
By the volume ratio of its quality and water it is 1g first by Embelia subcoridcea (C. B. Cl.) Mez fresh leaf:7mL adds water to grind, and obtains fresh leaf slurry,
Then produced in the case where supersonic frequency is 150W and temperature is 50 DEG C and be ultrasonically treated 10min, be in centrifugal speed after being cooled to room temperature
2000r·min-1Lower centrifugation 5min, the centrifuged supernatant being centrifugally separating to obtain is filtered by vacuum using 0.45 μm of filter membrane, so
The supernatant volume that vacuum filtration obtains is concentrated into the 1/3 of original volume afterwards, then the 5min that sterilizes in high-pressure sterilizing pot, it is cooled to
Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant is obtained after room temperature；
A kind of method that bean curd processed is selected using Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant, is comprised the following steps：
First, soak：Selected soybean is the new soybean of bright in color, full seed, free from insect pests and damaged by rats；At room temperature will be big
Beans soak 10h into the water, soybean after being soaked；
2nd, defibrination, filtering, mashing off：It is 1 first by the mass ratio of soybean and water after immersion:5 put soybean after immersion and water
Enter in mill, and be that 50mL/min adds water into mill and using charging rate as 15g/min using flow in process of lapping
Soybean after soaking is added into mill, the slurries ground filter off through double gauze filtering and remove impurity, then first in slow boiling
3min is hotted plate, then is hotted plate with very hot oven untill slurry temperature reaches 92 DEG C, finally continues to hot plate with slow boiling, to hotting plate to slurries temperature
When degree reaches 100 DEG C, cease fire and pour out well-done slurries, offscum is stirred to pot side with spoon at any time during hotting plate,
Obtain ripe slurries；
3rd, filter, cool down：The ripe slurries that step 2 is obtained are filtered, and the slurries obtained after filtering are cooled to 78 DEG C,
Obtain treating a slurry slurries；
4th, point slurry, crouching brain：Low whipping speed be 62r/min and temperature be 60 DEG C under the conditions of using acid buret to treating
Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant is added dropwise in point slurry slurries, the volume of coagulator is 1 with treating a volume ratio for slurry slurries:
10.Stop stirring after there is floccule, and water-bath keeps the temperature 20min in the case where bath temperature is 70 DEG C, obtains solidification soya-bean milk；
5th, upper brain, suppress, go out bag：The solidification soya-bean milk that step 4 obtains is subjected to brokenly brain first, then scoops to put with spoon and is padding
In the model for having thin silk, 13min, the matter of counterweight used and the soya-bean milk after broken brain are then suppressed in the case where temperature is 70 DEG C with counterweight
Amount is than being 2:1.Ventilation 10min in cloth angle is first raised after the completion of compacting, then turnover panel takes off bag, is cooled to room temperature, that is, obtains finished product bean curd；
Test example tofu quality specificity analysis
(1) test method：Bean curd coagulant made from control group and embodiment group is taken by 1 point of bean curd processed of the embodiment of the present invention
Method prepares bean curd.Measure the yield and water retention of different bean curd coagulant bean curd.
Control group：Chinese patent 200410065344.7.
Test group：Bean curd coagulant prepared by embodiment 1-3.
(2) measure of tofu yield
With reference to method (CAI Tiande, the CHANG K C.Processing effect on of Cai Tiande
soybean storage proteins and their relationship with tofu quality[J].Journal
of Agricultural and Food Chemistry,1999,47(2):720-727.), by fresh bean curd in room temperature bar
After standing 5min under part, claim quality, calculate the quality of the wet bean curd obtained by dry soybean per 100g, be wet tofu yield.
Wet tofu yield/(g/100g)=(wet curd quality/dry soybean quality) × 100
(3) measure of bean curd water-retaining property
The water-retaining property of bean curd is measured (CHANG K L B, LIN Y S, CHEN R H.The according to the method for Chang
effect of chitosan on the gel properties of tofu(soybean curd)[J].Journal of
Food Engineering,2003,57(4):315-319.), with minor modifications.2.000g bean curd accurately is weighed, being put in bottom has
In the 50mL centrifuge tubes of absorbent cotton, claim quality after centrifuging 10min with 1 000r/min rotating speeds and record, be placed under the conditions of 105 DEG C
Dry to permanent quality.
Water-retaining property/%=(m1-m0)m1×100
In formula：m0For the dried perseverance quality/g of bean curd；m1Quality/g after being centrifuged for bean curd.
(4) result of the test is shown in Table 1.
Tofu quality specificity analysis prepared by the different bean curd coagulants of table 1
As shown in Table 1, test group and control group prepare the yield of bean curd and water retention is respectively provided with significant difference (P ＜
0.05), test group prepares the yield of bean curd and water-retaining property is higher than control group.
Electron scanning electron microscopic observation bean curd structure, the bean curd that bean curd coagulant of the present invention selects system select the bean curd of system than control group
The net structure formed is even closer, and bean curd of the present invention can reach salt-coagulant and select the network that the bean curd being made is formed
Structure, and to select the bean curd surface texture being made with citric acid closely similar for the tightness degree of network structure, illustrates test group system
Standby bean curd not only close structure, moreover, network gap structure is more uniform, homogeneity is good, it was demonstrated that bean curd coagulant point of the present invention
The bean curd coagulation result of system is best.
Claims (9)
1. a kind of Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant, it is characterised in that preparation method comprises the following steps：First by big folic acid rattan
Sub- fresh leaf adds water to grind, and obtains fresh leaf slurry, fresh leaf is starched and is ultrasonically treated 10~20min, ultrasonic leaf is centrifuged after being cooled to room temperature, taken
Centrifuged supernatant is filtered by vacuum using 0.45 μm of filter membrane, takes the supernatant volume that vacuum filtration obtains to be concentrated into original volume
1/3, then the 5~20min that sterilizes in high-pressure sterilizing pot, Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant is obtained after being cooled to room temperature.
2. Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant as claimed in claim 1, it is characterised in that the Embelia subcoridcea (C. B. Cl.) Mez fresh leaf
Quality and the volume ratio of water are 1g:7~11mL.
3. Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant as claimed in claim 1, it is characterised in that the supersonic frequency for 150~
200W；Ultrasonic temperature is 50~75 DEG C.
4. Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant as claimed in claim 1, it is characterised in that the centrifugal speed for 2000~
3500r·min-1, centrifugation time is 5~20min.
5. a kind of method for selecting bean curd processed using Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant, it is characterised in that comprise the following steps：
First, soak：Selected soybean is soaked into 10h~14h into the water at room temperature, soybean after being soaked；
2nd, defibrination, filtering, mashing off：Soybean after immersion and water are put into mill, the slurries ground are through double gauze mistake
Filter filters off and removes impurity, then first hots plate 3min~5min in slow boiling, then hotted plate with very hot oven to slurry temperature and reach 92 DEG C~98 DEG C
Untill, finally continue to hot plate with slow boiling, to hot plate to slurry temperature reach 100 DEG C~102 DEG C when, cease fire and by well-done slurries
Pour out, to stir offscum to pot side with spoon at any time during hotting plate, obtain ripe slurries；
3rd, filter, cool down：The ripe slurries that step 2 is obtained are filtered, and the slurries obtained after filtering are cooled to 78 DEG C~82
DEG C, that is, obtain treating a slurry slurries；
4th, point slurry, crouching brain：Low whipping speed be 62r/min~67r/min and temperature be 60 DEG C~80 DEG C under the conditions of utilize acid
Buret stops stirring to treating that Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant is added dropwise in slurry slurries after there is floccule, and
Bath temperature is that water-bath keeps the temperature 20min~40min at 70 DEG C~80 DEG C, obtains solidification soya-bean milk；
5th, upper brain, suppress, go out bag：The solidification soya-bean milk that step 4 obtains is subjected to brokenly brain first, then scoops to put with spoon and is being lined with carefully
In the model of silk, 13min~17min then is suppressed in the case where temperature is 70 DEG C with counterweight, cloth angle is first raised after the completion of compacting and is led to
Wind 10min, then turnover panel take off bag, are cooled to room temperature, that is, obtain finished product bean curd.
6. the method as claimed in claim 5 for selecting bean curd processed, it is characterised in that the quality of soybean and water described in step 2
Than for 1:5.
7. the as claimed in claim 5 method for selecting bean curd processed, it is characterised in that grinding described in step 2 is to add water flow
For 50mL/min；Soybean charging rate is 15g/min.
8. the method as claimed in claim 5 for selecting bean curd processed, it is characterised in that the Embelia subcoridcea (C. B. Cl.) Mez bean curd described in step 4
The volume of coagulator is 1 with treating a volume ratio for slurry slurries:10~15.
9. the method as claimed in claim 5 for selecting bean curd processed, it is characterised in that after the counterweight and broken brain described in step 5
The mass ratio of soya-bean milk is 2~3:1.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711065110.6A CN107897391A (en) | 2017-10-31 | 2017-10-31 | A kind of production method of Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant and its application |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711065110.6A CN107897391A (en) | 2017-10-31 | 2017-10-31 | A kind of production method of Embelia subcoridcea (C. B. Cl.) Mez bean curd coagulant and its application |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471468A (en) * | 2020-12-24 | 2021-03-12 | 云南柏莎健康产业有限公司 | Rose flower sauce production method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1640295A (en) * | 2004-11-26 | 2005-07-20 | 周恒德 | Natural bean curd coagulating agent |
| CN103271164A (en) * | 2013-06-06 | 2013-09-04 | 哈尔滨商业大学 | Method for preparing bean curd by wild jujube and sour bean curd coagulating agent through curdling |
-
2017
- 2017-10-31 CN CN201711065110.6A patent/CN107897391A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1640295A (en) * | 2004-11-26 | 2005-07-20 | 周恒德 | Natural bean curd coagulating agent |
| CN103271164A (en) * | 2013-06-06 | 2013-09-04 | 哈尔滨商业大学 | Method for preparing bean curd by wild jujube and sour bean curd coagulating agent through curdling |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471468A (en) * | 2020-12-24 | 2021-03-12 | 云南柏莎健康产业有限公司 | Rose flower sauce production method |
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Application publication date: 20180413 |