A large number of fast-breeding and planted tofu chai extract high content of pectin biological resource plants
Tofu chai (Premna MicROphylla Turcz), also known as tofu wood, rotting, is a perennial deciduous upright shrub or tree in the verbena family.
1. Morphological characteristics
Tofu chai is mostly 1-3 meters high, and some varieties can grow to more than 10 meters. The branches are cylindrical, tan, and the young branches, peduncles, and inflorescences are densely covered with brown slightly curly hairs, and the posterior branches become hairless, striped, and the skin holes are densely connected into lines. Leaves papery, kneaded with a peculiar smell, alternately opposite, ovate, ovate lanceolate or oval, 4–11 cm long and 1.5–9.5 cm wide. The apex is sharply pointed or tapering, the base is wedge-shaped downward, the upper half of the edge is irregularly serrated, and the lower full margin, or sometimes the full margin, is microwave-shaped. There are 3-8 pairs of lateral veins, slightly raised on both sides. The polygonal inflorescences form apical tower-shaped conical inflorescences. Calyx cup-shaped, corolla funnel-shaped, white or pale yellow. The drupes are inverted ovate to nearly spherical, about 4–5 mm in diameter, purple-black, shiny, and nucleoskeletal when ripe. The growing season is from March to November. The flowering period is from May to June, and the fruit period is from July to October.
2. Adapt to the environment
Tofu chai is mainly distributed in China's eastern, southern and southwestern provinces and regions, of which Yunnan Province is more distributed. It mainly grows at an altitude of 500-1500 meters above sea level under the sparse forest of sunny and dry hillsides, forest edges, ravines, roadsides, barren mountains, hills, bushes, and is occasionally seen in flat areas. The main distribution area of tofu chai in southern Yunnan is a tropical monsoon climate, with a clear dry and wet season, with an average annual wetness of 19-22 °C, an extreme maximum temperature of 37-39 °C, a very low temperature of -6-5.8 °C, and an annual rainfall of 1200-1800 mm, mostly concentrated in May-October, with a relative humidity of 80-82%. The soil is mainly red loam, followed by loam and leaching carbonate soil, with a PH value from 4.5-7.5, which is highly adaptable. Seeds can germinate into seedlings under conditions of proper shade and moist soil, but grow slowly and poorly in forests, and best grow in sunny montane forests of 800-1000 m.
3. Characteristics of tofu chai
Tofu chai leaves have a special aromatic smell, roots, stems can be medicated, has the effect of dispelling wind and dehumidification, clearing heat and detoxification, reducing swelling and stopping bleeding, mainly for the treatment of cold and wet paralysis and joint pain, limb numbness, poisonous snake bites, nameless swelling, bruises, bruises, bruises and pain. Tofu chai also has a high nutritional value. Its leaves and young branches contain a lot of pectin, protein and fiber, but also contain more available chlorophyll and vitamin C, but also rich in mineral elements, such as calcium, potassium and so on. At the same time, tofu chai has a low calorie content, so it is also an excellent choice for diet food. With tofu chai leaves and young branches as raw materials, through the selection of materials, cleaning, mashing, filtering, dilution, sterilization, alkali water and coagulation process, can produce tofu-like food is chai leaf tofu, folk called "Guanyin tofu". The green tofu made is delicious, delicate and tender, has mountain game, and greatly retains the medicinal ingredients in the tofu chai leaves, has the effect of clearing heat and detoxification, and can be eaten fresh or dried and preserved, which is well received by the public. Tofu chai leaves are rich in vitamins and amino acids, and jelly made of its leaves as raw materials, with a delicate and smooth taste, transparent and full flesh, and is also favored by the majority of consumers.
4. The value of tofu chai
With the development of modern industry, a polysaccharide substance isolated and extracted from plant tissues--- pectin is widely used due to its significant gelling effect. The pectin content in the dried leaves of tofu chai can reach 30-40%, which is the one with the highest content and richest resources among all the biological resources of extracted pectin. The extracted pectin esterification degree is 73-78%, the gel coagulation degree is 160-200 grade, the product quality meets and exceeds the FCC standard, and it belongs to high-quality pectin. In the food industry, it is an indispensable stabilizer for the manufacture of jams, jelly, yogurt, candy, ice cream, fruit drinks, etc.; in the pharmaceutical industry, it can be used to prepare laxatives, hemostatic agents, toxic metal detoxifiers and plasma substitutes, etc., and can also be used to prolong the pharmacological effect of antibiotics; in the textile industry, it can be used to replace starch without other auxiliaries; in the wood processing industry, it is a good binder; in the production of light industry, it can also be used to manufacture cosmetics and replace agar as a medium for certain microorganisms. It can also be used as an emulsifier between oil and water. In addition, numerous other uses are still under development. Therefore, it has great development and utilization value.
5. Propagation of tofu chai
Although the natural distribution of tofu firewood is widespread, it is not concentrated, the young trees under the forest are not seen, the natural reproduction is poor, due to the local multi-purpose, the logging is serious, and because of slash-and-burn cultivation, the burning of mountains and deforestation, the adult plants are greatly reduced. Therefore, the development of tofu and firewood-related industries should actively introduce trial seeds and promote planting in the production areas. At present, the method of seed propagation is routinely used, but this is still insufficient for short-term and large-scale rapid breeding of tofu chai. In contrast, in the large-scale cultivation of tofu chai, the use of Cologne fast breeding technology invented by researcher Li Changxiao, that is, plant non-test tube efficient fast propagation technology (TERNPC) will undoubtedly better meet the needs of the industrialization process of tofu chai. Micro-materials of tofu chai are cultivated using plant non-test-tube efficient fast propagation technology (TERNPC) to produce seedlings quickly and at low cost in a short period of time. This technology belongs to the asexual propagation method, by directly taking materials from excellent varieties for propagation, it can ensure the stability of high-yield genetic traits of excellent strains and quickly establish excellent strains. In the current market of tofu chai, an early preemption represents a higher profit. The plant Cologne fast propagation technology invented by Li Changxiao can meet people's demand for high-quality seedlings for large-scale industrial production of tofu and chai, which can save a lot of construction time and production costs. For tofu chai, Cologne fast propagation technology can not only reproduce efficiently according to geometric progression, fast speed, high seedling growth rate, seedlings can maintain excellent plant harvest early, high yield and excellent traits; it also has the advantages of low input cost and industrialization, which is an excellent choice for rapid large-scale establishment of tofu firewood production base. The industrialization and promotion of tofu chai can drive the common development of many enterprises and individuals, and can create more economic benefits for investors.