CN102715266A - Matcha bean curd - Google Patents
Matcha bean curd Download PDFInfo
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- CN102715266A CN102715266A CN2012101629219A CN201210162921A CN102715266A CN 102715266 A CN102715266 A CN 102715266A CN 2012101629219 A CN2012101629219 A CN 2012101629219A CN 201210162921 A CN201210162921 A CN 201210162921A CN 102715266 A CN102715266 A CN 102715266A
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- bean curd
- matcha
- tea
- bean
- smearing
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Abstract
A matcha bean curd comprises raw materials consisting of 84.5% to 86.5% of water, 12.5% to 15.5% of soybeans, 0.015% to 0.025% of matcha powder and 0.2% to 0.3% of gluconic acid-delta-lactone. A method comprises heating soybean milk to 98 DEG C to 100 DEG C, uniformly mixing the soybean milk with a water solution of the matcha powder after the soybean milk is cooled to 30 DEG C and then adding the gluconic acid-delta-lactone to get a mixture, heating and homogenizing the mixture under the pressure of 10 MPa to 15 MPa to get a homogeneous liquid; and disinfecting and then cooling and setting the homogeneous liquid to form the matcha bean curd. The matcha bean curd perfectly combines the efficacy of the bean curd and the matcha powder, and effectively improves nutrition and flavor of the bean curd.
Description
Technical field
The present invention relates to a kind of bean curd, particularly a kind of tea bean curd of smearing.
Background technology
Soya bean has the laudatory title of " kings in the beans ", and the nutritive value of soya bean is the highest in the beans.The protein content of soya bean is nearly 40%, and is all higher than the protein content of any cereal crops.Contain various essential amino acids in the soya bean protein, approach human body proportion.Soya bean contains that grease is nearly 30%, and its unsaturated fatty acid content reaches more than 80%, and linoleic acid accounts for 55%.By goods such as the bean curd that soya bean processes, become the often edible food materials of people.
Bean curd originates from China, is the traditional food of being processed by soya bean of China, its original name " Li Qi ".Compendium of Material Medica is write: " method of bean curd starts from the Huainan king Liu An of the Early Han Dynasty ".The bean curd quality is fine and smooth, and soft tasty and refreshing, being of high nutritive value of it contains 8 seed amino acids of rich in protein and needed by human, protein digestibility 92% ~ 96%.For a long time, the bean curd kind that China produces is single, therefore is necessary existing bean curd is carried out the improvement of local flavor and nutrition.
Summary of the invention
The object of the invention provides a kind of local flavor and the improved tea bean curd of smearing of nutrition.
For achieving the above object, the technical scheme that the present invention adopts is: a kind of tea bean curd of smearing, and the said composition of raw materials of smearing tea bean curd is made up of the material of following quality percentage composition:
Water 84.5-86.5%;
Soybean 12.5-15.5%;
Smear tea powder 0.015-0.025%;
Coagulating agent 0.2-0.3%.
Related content in the technique scheme is explained as follows:
1, in the such scheme, said coagulating agent is glucono-, bittern or gypsum.
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
1, the present invention (is rich in protein, isoflavones, lecithin etc. with bean curd; Can effectively provide human body necessary amino acid; Improve the immunity of human body, increase the growing of brain and blood vessel, effects such as angiocardiopathy preventing) and smear the tea powder and (be rich in Tea Polyphenols, vitamins and other nutritious components and be 30 times of ordinary tea leaves; Can effectively improve flight against senium of human body, necessary trace element etc. is provided) effect carry out perfect adaptation, effectively increased the nutritive effect of bean curd.
2, the present invention makes the mouthfeel of smearing tea bean curd finer and smoother through homogeneous, and fragrance is more tempting, increases people's appetite.
Description of drawings
Accompanying drawing 1 is a flow chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is further described:
Embodiment one: shown in accompanying drawing 1, and a kind of tea bean curd of smearing, the said composition of raw materials of smearing tea bean curd is made up of the material of following quality percentage composition:
Water 84.5-86.5%;
Soybean 12.5-15.5%;
Smear tea powder 0.015-0.025%;
Coagulating agent 0.2-0.3%.
The further optimized technical scheme of the specific embodiment of the invention, said coagulating agent are glucono-, bittern or gypsum.
Said preparation method of smearing tea bean curd comprises heating soybean milk to 98-100 ℃, be cooled to 30 ℃ after with smear the tea amidin and mix the back and add glucono-and obtain mixed liquor; Be that homogeneous obtains homogenizing fluid under the condition of 10-15MPa at pressure with the heating of said mixed liquor, this homogenizing fluid cooling and shaping after sterilization steps obtains smearing tea bean curd.
The further optimized technical scheme of the specific embodiment of the invention comprises defibrination after the soybean soaking is obtained soya-bean milk stoste.
The further optimized technical scheme of the specific embodiment of the invention obtains said soya-bean milk with said soya-bean milk stoste centrifugation and through 80-100 purpose strainer filtering.
The further optimized technical scheme of the specific embodiment of the invention,, with sterilizing again after the said homogenizing fluid packing.
The further optimized technical scheme of the specific embodiment of the invention,, the condition of said sterilization is 85-88 ℃ and heated 30-35 minute down.
The further optimized technical scheme of the specific embodiment of the invention,, the condition of said cooling and shaping is to adopt in the cooling water that is less than or equal to 25 ℃ in temperature to cool off 30-35 minute.
Embodiment two:
Shown in accompanying drawing 1: a kind of tea bean curd of smearing, the said composition of raw materials of smearing tea bean curd is made up of the material of following quality percentage composition:
86.5 kilograms in water;
13.23 kilograms of soybean;
Smear 0.02 kilogram in tea powder;
0.25 kilogram of glucono-.
Method comprises the following steps:
1, soybean, smear the tea powder and check and accept: carry out the monitoring of outward appearance, protein, moisture, unusual beans by the inspector according to soybean, the raw material standard of smearing the tea powder, meeting the requirements just receives and warehouse-in.
2, cleaning and dipping: soybean is imported in the fermentation vat with the track waggon; Elder generation's water cleans removes emptying behind the dust of top layer, soaks soak time 8-12 in summer hour adding running water then; In 12-24 hour winter, depression occurring, turn white with plumule behind the soybeans soaking is standard.
3, defibrination: through the automatic defibrination of fiberizer, thin up is regulated concentration and is sent into centrifuge in 10-12 ° of B é (Baume degrees) back through pipeline and carry out screenings and separate then with soaked soybean.
4, screenings separates: adopt the 80-100 mesh filter screen to extract soya-bean milk when centrifugal, bean dregs are discharged, and this operation must be carried out three times.Soya-bean milk after removing slag is sent into slurry can through pipeline.
5, mashing off: the soya-bean milk in the slurry can is squeezed into five through pump connect a jar Soy-bean milk boiler, heating soybean milk is arrived 98-100 ℃.
6, cooling: the soya-bean milk after will heating passes through plate heat exchanger, and quantitatively is stored in after being cooled to the soya-bean milk temperature below 30 ℃ in the temporary bucket.
7, select slurry: will smear tea powder liquid (smear tea powder must earlier dissolve the back that stirs filter or only filter) by formula ratio and add temporary jar by the formula rate water; Be mixed together evenly with soya-bean milk, add the coagulating agent glucono-then and carry out a slurry and mix 5 minutes to even.
8, homogeneous: will select soya-bean milk behind the slurry, smear tea liquid mixed liquor and squeeze into homogenizer through pump, homogenization pressure 10-15MPa.
9, can: the mixed liquor behind the homogeneous is carried out quantitative 350 ± 5g can and seals the box coding through bottle placer.
10, sterilization is solidified: the bean curd that will seal box is packed in the Turnround basket, carries out sterilization through hot water storgae then and solidifies, and sterilization temperature is 85-88 ℃, and the time is 30-35 minute.
11, cooling forming: the good tea bean curd of smearing is solidified in sterilization carry out cooling and shaping through bosh, cooling water temperature is less than 25 ℃, 30-35 minute cool time.
12, warehouse-in: the bean curd that cooling is good moves in 2-5 ℃ the freezer and stores, and the storage time was less than 36 hours.
The foregoing description only is explanation technical conceive of the present invention and characteristics, and its purpose is to let the personage who is familiar with this technology can understand content of the present invention and enforcement according to this, can not limit protection scope of the present invention with this.All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (2)
1. smear tea bean curd for one kind, it is characterized in that: the said composition of raw materials of smearing tea bean curd is made up of the material of following quality percentage composition:
Water 84.5-86.5%;
Soybean 12.5-15.5%;
Smear tea powder 0.015-0.025%;
Coagulating agent 0.2-0.3%.
2. the tea bean curd of smearing according to claim 1 is characterized in that: said coagulating agent is glucono-, bittern or gypsum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101629219A CN102715266A (en) | 2012-05-24 | 2012-05-24 | Matcha bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101629219A CN102715266A (en) | 2012-05-24 | 2012-05-24 | Matcha bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102715266A true CN102715266A (en) | 2012-10-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101629219A Pending CN102715266A (en) | 2012-05-24 | 2012-05-24 | Matcha bean curd |
Country Status (1)
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| CN (1) | CN102715266A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712081A (en) * | 2017-10-26 | 2018-02-23 | 遵义县乌江镇王祥天宇豆制品制造有限公司 | A kind of preparation method of tea perfume bean curd |
| CN108236014A (en) * | 2016-12-27 | 2018-07-03 | 恩施市巨鑫现代农业开发有限公司 | A kind of selenium-rich matcha bean curd and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002262812A (en) * | 2001-03-08 | 2002-09-17 | Chiemi Abe | Tofu containing tea and plant and thick block of deep- dried bean curd |
| CN101385520A (en) * | 2007-09-13 | 2009-03-18 | 张西学 | Aromatic lactone bean curd and production method thereof |
| CN102187907A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of matcha bean curd |
-
2012
- 2012-05-24 CN CN2012101629219A patent/CN102715266A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002262812A (en) * | 2001-03-08 | 2002-09-17 | Chiemi Abe | Tofu containing tea and plant and thick block of deep- dried bean curd |
| CN101385520A (en) * | 2007-09-13 | 2009-03-18 | 张西学 | Aromatic lactone bean curd and production method thereof |
| CN102187907A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of matcha bean curd |
Non-Patent Citations (1)
| Title |
|---|
| 郑宝东 等: "茶汁豆腐的工艺研究", 《食品科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108236014A (en) * | 2016-12-27 | 2018-07-03 | 恩施市巨鑫现代农业开发有限公司 | A kind of selenium-rich matcha bean curd and preparation method thereof |
| CN107712081A (en) * | 2017-10-26 | 2018-02-23 | 遵义县乌江镇王祥天宇豆制品制造有限公司 | A kind of preparation method of tea perfume bean curd |
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| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121010 |