CN102715267A - Matcha bean curd and method for preparing same - Google Patents
Matcha bean curd and method for preparing same Download PDFInfo
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- CN102715267A CN102715267A CN2012101629223A CN201210162922A CN102715267A CN 102715267 A CN102715267 A CN 102715267A CN 2012101629223 A CN2012101629223 A CN 2012101629223A CN 201210162922 A CN201210162922 A CN 201210162922A CN 102715267 A CN102715267 A CN 102715267A
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- bean curd
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- smearing
- soya
- matcha
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Abstract
A matcha bean curd and a method for preparing the same. The 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. The 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 and preparation method thereof, particularly a kind of tea bean curd and preparation method thereof 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 and preparation method thereof 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%;
Glucono-0.2-0.3%.
For achieving the above object, the technical scheme that the present invention adopts is: the method for tea bean curd is smeared in a kind of making, 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.
Related content in the technique scheme is explained as follows:
1, in the such scheme, comprises defibrination after the soybean soaking is obtained soya-bean milk stoste.
2, in the such scheme, obtain said soya-bean milk with said soya-bean milk stoste centrifugation and through 80-100 purpose strainer filtering.
3, in the such scheme, with sterilizing again after the said homogenizing fluid packing.
4, in the such scheme, the condition of said sterilization is 85-88 ℃ and heated 30-35 minute down.
5, in the such scheme, 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.
6, in the such scheme, smearing the tea powder is to adopt natural stone mill to be milled into the micro mist shape, that cover, the blue or green green tea of steaming.
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: a kind of tea bean curd and preparation method thereof of smearing
Shown in accompanying drawing 1, a kind of tea bean curd and preparation method thereof 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%;
Glucono-0.2-0.3%.
Method 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: a kind of tea bean curd and preparation method thereof of smearing
Shown in accompanying drawing 1: a kind of tea bean curd and preparation method thereof 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 (7)
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%;
Glucono-0.2-0.3%.
2. one kind is adopted the described composition of raw materials of smearing tea bean curd of claim 1 to make the method for 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.
3. the method for tea bean curd is smeared in making according to claim 2, it is characterized in that: comprise defibrination after the soybean soaking is obtained soya-bean milk stoste.
4. the method for tea bean curd is smeared in making according to claim 3, it is characterized in that: obtain said soya-bean milk with said soya-bean milk stoste centrifugation and through 80-100 purpose strainer filtering.
5. the method for tea bean curd is smeared in making according to claim 1, it is characterized in that: with sterilizing after the said homogenizing fluid packing again.
6. the method for smearing tea bean curd according to claim 1 or 5 described making is characterized in that: the condition of said sterilization is 85-88 ℃ of heating 30-35 minute down.
7. the method for tea bean curd is smeared in making according to claim 1, it is characterized in that: 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.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101629223A CN102715267A (en) | 2012-05-24 | 2012-05-24 | Matcha bean curd and method for preparing same |
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| CN2012101629223A CN102715267A (en) | 2012-05-24 | 2012-05-24 | Matcha bean curd and method for preparing same |
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| CN102715267A true CN102715267A (en) | 2012-10-10 |
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| CN2012101629223A Pending CN102715267A (en) | 2012-05-24 | 2012-05-24 | Matcha bean curd and method for preparing same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824173A (en) * | 2015-02-09 | 2015-08-12 | 南京菀园农业科技有限公司 | Tea power bean curd and processing technology of same |
| 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 |
| CN109820052A (en) * | 2019-04-03 | 2019-05-31 | 福州大学 | A kind of agar jellied bean curd and preparation method thereof |
Citations (6)
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| JPS55159766A (en) * | 1979-05-31 | 1980-12-12 | Yoshie Matsudo | Preparation of "tofu" |
| JPS61104760A (en) * | 1984-10-27 | 1986-05-23 | Kouzaburou Iketani | Tea-containing bean curd |
| JPH11169124A (en) * | 1993-10-12 | 1999-06-29 | Kouzaburou Iketani | Tea-containing bean curd |
| KR20030051978A (en) * | 2001-12-20 | 2003-06-26 | 박연례 | A manufacturing method of green-tea's bean-curd using a green-tea powder and A green-tea's bean-curd by it's manufacturing method |
| 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 |
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2012
- 2012-05-24 CN CN2012101629223A patent/CN102715267A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55159766A (en) * | 1979-05-31 | 1980-12-12 | Yoshie Matsudo | Preparation of "tofu" |
| JPS61104760A (en) * | 1984-10-27 | 1986-05-23 | Kouzaburou Iketani | Tea-containing bean curd |
| JPH11169124A (en) * | 1993-10-12 | 1999-06-29 | Kouzaburou Iketani | Tea-containing bean curd |
| KR20030051978A (en) * | 2001-12-20 | 2003-06-26 | 박연례 | A manufacturing method of green-tea's bean-curd using a green-tea powder and A green-tea's bean-curd by it's manufacturing method |
| 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)
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| 郑宝东，等: "茶汁豆腐的工艺研究", 《食品科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824173A (en) * | 2015-02-09 | 2015-08-12 | 南京菀园农业科技有限公司 | Tea power bean curd and processing technology of same |
| 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 |
| CN109820052A (en) * | 2019-04-03 | 2019-05-31 | 福州大学 | A kind of agar jellied bean curd and preparation method thereof |
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Application publication date: 20121010 |