CN103931782A - Method for making Anhui-favor dried bean curd - Google Patents
Method for making Anhui-favor dried bean curd Download PDFInfo
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Abstract
The invention discloses a method for making Anhui-favor dried bean curd. The method comprises the following procedures: finely selecting soybean, soaking, washing, grinding into thick liquid, boiling the thick liquid, filtering the thick liquid, dispensing the thick liquid, feeding into boxes, wrapping, pressing, dividing the bean curd into pieces, marinating, packaging and sterilizing. Due to addition of a plurality of healthcare and antiseptic natural extract liquids into marinating soup for marinating the bean curd, and with the combination of a bean curd production and sterilization process that natural preservative integrants are added, the produced bean curd is fine in taste and tough in chewing when being compared with bean curd which is sterilized at high temperature of 121 DEG C, the shelf life can be also 9 months without taste change, and the common problems that the toughness is reduced and the taste is rough after the bean curd is sterilized at the high temperature of 121 DEG C in the industry are solved.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the dry preparation method of a kind of emblem formula tea.
Background technology
Tea is dry, is to take soybean as raw material, and the bean curd of making is further processed, delicious and instant, has obtained consumers in general's favor.
Loguat leaf is the medicinal material that has simply clearing lung-heat, cough-relieving, sending down abnormally ascending, reduces phlegm.The hydrogen cyanide that contained amygdalin is hydrolyzed generation in vivo has antitussive action.Water decoction or ethyl acetate extract eliminate the phlegm and antiasthmatic effect.The contained volatile oil of its leaf has slight phlegm-dispelling functions.White or staphylococcus aureus, Diplococcus pneumopniae, shigella flexneri are all had to antibacterial action.In Folium Kaki, contain a large amount of tannic acids, these materials can effectively be killed various bacteriums and fungi by being penetrated in water.If with Folium Kaki decoction or wash water open and work as tea-drinking, also there is the effect that promotes body metabolism, reduces blood pressure, increases coronary blood flow and relieving cough and reducing sputum.Leaf of Diospyros kaki L.f is except containing appreciable protein, amino acid and multivitamin, also have choline, rutin and tannin, there is antibacterial, anti-inflammatory, invigorate blood circulation, step-down, lipopenicillinase, antitumaous effect, the vitamin C that particularly it contains can reach 1800mg/100g, far above common fruits and vegetables.Its energy Vitamin C is sick, prevents and treats bronchitis, anti-cancer, anticancer.
Wormwood has purposes such as edible, dispelling wind evil among the people from ancient times, and some south of the Five Ridges personage of the Dragon Boat Festival, can mix wormwood with glutinous rice and make " Ai Broad-rice-noodles and " wait the product of should going on a diet.Aspect chemical composition, find that tarragon, except containing main component volatile oil, also contains tannin, flavones, alcohol, polysaccharide, trace element and other organic principles etc.Aspect pharmacological research, find tarragon have antibacterial, antiviral, relieving asthma, antibechic, eliminate the phlegm, the effect such as antiallergy, hemostasis and anticoagulation, enhancing immunologic function.Aspect clinical practice, tarragon is widely used in treating gynecological disease as uterine bleeding, dysmenorrhoea, and treatment breathing problem is as bronchitis, pulmonary tuberculosis, flu etc.
Plant ash, in traditional food application, also the aqueous solution soaking raw-food material of useful plant ash is processed, and the general color of food, the mouthfeel of after processing, working it out are better.For example Lanzhou Hand-extended Noodles just applies to plant ash in its technique.Its plant ash is that fluffy faggot is fired the fluffy ash forming.After having added, can increase the mouthfeel of hand-pulled noodles in hand-pulled noodles.And for example, when modulation guang-type moon cake cake surface group, also often add Jian Shui, Jian Shui adds water boil with plant ash to soak one, gets supernatant and obtains alkaline solution, and pH value is 12.6.Add after Jian Shui can in and the acid in invert syrup, prevent that moon cake from producing tart flavour and affecting taste, mouthfeel; Moon cake cake skin alkalescence is increased, be conducive to moon cake painted, alkalescence is higher, and moon cake wrapper is got over easy coloring; Jian Shui carries out neutralization reaction with acid and produces certain carbon dioxide, and the appropriateness of moon cake expands, and makes cake skin mouthfeel more loose indeformable again.For another example in the kind song of making soy sauce, add plant ash to have a lot of unimaginable benefits, research shows: contained phosphorus, potassium, magnesium, sulphur etc. in plant ash, to aspergillus, growth provides abundant inorganic nutrients composition, and the increase of these nutritions, has encouraged mitogenetic armful of sub formation.Also have plant ash storage butcher's meat can make meat flavour mellow, fragrant salty good to eat etc.Huizhou City common people among the people are more than between the Dragon Boat Festival, the Mid-autumn Festival, the grey matter that adopts soya bean pod stalk, rice straw to obtain after being burned is soaked in water to filter and soaked afterwards glutinous rice, made pyramid-shaped dumpling is fragrant and sweet good to eat, the most important thing is that this kind of pyramid-shaped dumpling soaks than conventional running water the pyramid-shaped dumpling long shelf-life 5-6 days that glutinous rice is made.
The Main Function that plant ash is risen therein, the one, as natural plants alkali, because in the situation that there is no modern chemistry alkali, the vegetable soda that have to use this indigenous method to prepare, can make dried food and nuts raw material rise rapidly sends out, softening fibre, suitably use can be food and brings splendid color, shape, to promote people's appetite.The 2nd, as anticorrisive agent, the aobvious alkalescence of plant ash, and the growth of bacterium is generally all at acid condition, thus add plant ash can change the Acidity of Aikalinity of food or reduce the growth of its acidity anti-bacteria.Meanwhile, plant ash has stronger water imbibition, can reduce the moisture in food, and moisture is also an essential condition of bacterial growth, reaches the function of sterilization and anticorrosion.
Add at present the dry kind of the tea of special auxiliary material few, Chinese patent (application number: 201210163995) disclose the dry production method of a kind of Fructus Corni tea, that employing soybean and Fructus Corni are raw material, through techniques such as pretreatment of raw material, defibrination, moulding, compacting, stew in soy sauce, check, storage, packing, sterilizings, produce the instant class tea of a kind of health dry.Because having added tool kidney-supplementing liver-boosting, the arrest sweating Fructus Corni of de-function admittedly, except vegetable protein, the several amino acids that contains needed by human body and calcium containing abundant, magnesium, selenium and other trace elements, also possesses nourishing liver and kidney, to mend eye improving eyesight effect.Finished product color and luster is dark red, chew carefully not crack of flexible, doubling, torn crackle.
Because high protein characteristic is very easily subject to microbial infection, 121 ℃ of high temperature high pressure sterilizing techniques of the many employings of dried bean curd goods Ge great producer, the shelf-life can reach 9 months.In industry the dry toughness He Jing of the tea road after current ubiquity high temperature high pressure sterilizing declines, mouthfeel chap, the problem that the dry quality of tea declines gradually in shelf life.
The dry methods of auxiliary material stewed tea such as vegetation lye that add about Huizhou Area also rarely have report at present.
Summary of the invention
The object of the invention is, the dry preparation method of a kind of emblem formula tea is disclosed, by several, there is health care corrosion-resistant natural extract to join in halogen soup stewed tea dry, the dry process for sterilizing of producing of tea adding in conjunction with natural fresh-keeping composition, the tea of producing is dry than the dry delicate mouthfeel of tea through 121 ℃ of high temperature sterilizations, more chew strength, circulation shelf life can reach 9 months equally, and mouthfeel is constant.Solve the dry toughness He Jing of tea road decline after ubiquitous 121 ℃ of high temperature sterilizations in industry, the problem of mouthfeel chap.
The present invention solves the problems of the technologies described above, and realizes the concrete technical scheme that invention order takes as follows:
The dry preparation method of emblem formula tea, comprises selected soya bean, immersion, cleaning, defibrination, mashing off, filter pulp, some slurry, top box, wrapping, suppresses, kills embryo, stew in soy sauce, spice, packing and sterilization process.
Selected soya bean: remove soya bean inferior, select bright in color, full seed, the fresh soya bean that free from insect pests and nothing are gone mouldy.Remove the impurity in soybean, as earth, sand, stone, metal, grass-seed etc., wash the part microorganism on soybean surface off simultaneously, while preventing from soaking, soybean is rotten, requires to be flushed to water limpid.
Soak: soak soya bean and water weight ratio 1:2～3.Described immersion operation is distinguished to some extent according to weather difference, and be 10～12 hours winter, and spring and autumn, sky was 8～10 hours, and be 5～7 hours summer.After seed water suction, expand full without elephant skin phenomenon, after beans is separated, core is thin concave, without tart flavour.
Clean: add clear water to clean for several times.
Defibrination: the ratio that is 1:3～5 in soya bean and water weight ratio is ground soya-bean milk, the isolated bean dregs of defibrination, are that 1:3～5 continue to grind once by bean dregs and water weight ratio for the first time, the water of described grinding bean dregs is the water of 40～45 ℃.For improving the recovery rate of protein, adopt gradation to add water, repeatedly grind, the technique of screenings separation, requires slurries without slag, exquisiteness, and screenings is pinched without juice, tack-free with hand.When separated, amount of water is soybean 4 to 6 times.Amount of water is constant, in order to avoid soymilk concentration fluctuation is excessive, and process product quality after impact.
Mashing off: use caldron mashing off, 12～15 minutes, pot three was emitted standby immediately after opening.By heating, make protein denaturation, destroy the activity of enzyme in raw material simultaneously, improve the digestibility of protein, eliminate the ANFs in soybean, remove beany flavor, also played the effect of sterilization.In the slurry of noting boiling, must not inject raw slurry or unboiled water, defoamer is used dosage in accordance with regulations to use, and in pot, starching can not overfill, and mashing off air pressure is wanted foot.In addition, mashing off will, with using with boiling, with how much boiling how many, can not be placed in pot for a long time.
Filter pulp: can not conventionally return to defibrination operation by the bean dregs of filter screen and again grind.
Point slurry: some slurry temperature is 80～85 ℃, and concentration is often 14～17 ripple magnesium degree.With bittern (magnesium chloride) magnesium salts point slurry, fast to the setting rate of soybean protein, raciness.In some slurry process, lower halogen can not be too anxious, and it is balanced that flow is wanted, halogen under limit, and stir on limit, and limit is observed, and leakes water fast while too always suppressing, and bean curd is coarse, and too tender easily sticky handkerchief, leakes water slow, compacting difficulty, bean curd is immalleable.
Top box: during top box, Tofu pudding distributes evenly smooth on infantees.
Wrapping: package wants tight, otherwise rotten limit is many, and waste is large.
Compacting: the protein coagulating approaching and bonding better for part is disperseed in jellied bean curd, make bean product interior tissue tight, make the water that compacting is discharged force to discharge by infantees simultaneously, make the white embryo of satisfactory bean curd.The plank of the good bean curd bag of code is placed in suppressor, and every 18-20 piece plate is one group, carries out intermittent pressurized, until discharge without yellow seriflux with every group of plank of jack pair that pressure is 15-20 ton.Described intermittent pressurized is in 50～60 minutes, every 5～10 minutes, increases pressure once, the pressure that each supercharging is 1.5～2 tons.Pressing requirements is pressurizeed gradually, discharges yellow seriflux, and the epidermis of too urgent dried bean curd embryo of silkworms can be very hard, and inner yellow seriflux is discharged completely, forms little cavity in inside, is cellular, and dried bean curd is not only poor but also soft on the contrary.Compacting must have certain temperature, and conventionally at 65～70 ℃, so upper squeezing wanted in time after bag sheet, the press time is 20～25 minutes, white embryo moisture 60～65%, pressure 1～3Mpa.
Kill embryo: the embryo of silkworms after compacting is crossed after the hot water of 80～90 ℃, moved on to ventilation, then ventilate and dry up.Lower the temperature in time, do not pile up too much, in order to avoid rotten.
Stew in soy sauce: white spirit embryo is added in the container that halogen soup boiled, and the firm submergence white spirit of halogen soup embryo, stirs 5～10 minutes, keep the boiling of halogen soup to keep 1～2 hour, temperature is remained on to 70～75 ℃ again, 5～7 hours, in insulating process, every one hour, bottom right is upwards stirred 5～10 minutes, after insulating process finishes, temperature is increased to 90～95 ℃, be incubated 15～30 minutes, be cooled to room temperature.
In described stew in soy sauce process, in halogen soup, add natural extract, described natural extract is comprised of two parts, and a part is to take the weight portion leaching liquor that 100～250 parts of lixiviates of water obtain after 1～5 part of loguat leaf, 0.5～2 part of tarragon, 0.4～3 part of lantern leaf of Diospyros kaki L.f, 0.5～1 part of fragmentation of maple leaves; Another part is 1～5 part of soybean stalks ash, 0.5～3 part of rice straw ash, remains on 100～250 parts of lixiviates of water 3～5 hours of 85-95 ℃ by water temperature, standing, get supernatant and lye.Described natural extract is that described leaching liquor and lye 1:1 allotment are formed.
Halogen soup in described stew in soy sauce process mainly comprise soy sauce, sugar, salt, sesame oil, monosodium glutamate etc.
According to different taste, can also add cassia bark, anise, chickens' extract, mushroom etc.
Spice: if there are the condiments such as the spicy powder of interpolation, five-spice powder, powdered beef, uniform stirring tea is done and condiments, reaches particular tastes, as spicy taste, spiced, beef flavour etc.
Packing: vacuum sealed package, preferably tinfoil packing.
Sterilization: wet sterilization, 112-115 ℃ of constant temperature 30 minutes.
The invention has the beneficial effects as follows to have health care corrosion-resistant natural extract to join in halogen soup stewed tea dry by several, in conjunction with natural fresh-keeping sterilization component, add in the dry preparation method of tea, as long as sterilising temp is 112-115 ℃.The tea of made is dry finer and smoother than the dry mouthfeel of tea through 121 degree high temperature sterilizations in industry, more chew strength, and circulation shelf life can reach 9 months equally.Dry easily tasty, the colouring of tea when stew in soy sauce simultaneously, and by add described natural extract in halogen soup, enriched the dry taste of tea.
The specific embodiment
Embodiment 1, the dry making of a kind of emblem formula tea
The dry making of emblem formula tea, comprises the steps:
1) selected soya bean: remove soya bean inferior, select bright in color, full seed, the fresh soya bean that free from insect pests and nothing are gone mouldy.Remove the impurity in soybean, prevent that soybean is rotten, rinse to water limpid.
2) soak: get 1 kilogram of soya bean and 3 kilograms of immersions of water, described immersion operation is distinguished to some extent according to weather difference, and be 10～12 hours winter, and spring and autumn, sky was 8～10 hours, and be 5～7 hours summer.After seed water suction, expand full without elephant skin, after beans is separated, core is thin concave, without tart flavour.
3) clean: add clear water to clean for several times.
4) defibrination: the ratio that is 1:3～5 in expand after seed water suction full soya bean and water weight ratio is ground soya-bean milk, to the isolated bean dregs of defibrination for the first time, by bean dregs and water weight ratio, be that 1:3～5 continue to grind once, the water of described grinding bean dregs is the water of 40～45 ℃.Amount of water is constant, even, in order to avoid soymilk concentration fluctuation is excessive, and process product quality after impact.
5) mashing off: use caldron mashing off, emit immediately standby after soya-bean milk boiling three times.The defoamer that adds ormal weight, in pot, starching can not overfill, and mashing off air pressure is wanted foot.
6) filter pulp: can not conventionally return to defibrination operation by the bean dregs of filter screen can grind again.
7) slurry: some slurry temperature is 80～85 ℃, and concentration is 17 ripple magnesium degree.Magnesium chloride point slurry, in some slurry process, lower halogen can not be too anxious, and it is balanced that flow is wanted, halogen under limit, stir on limit, and limit is observed.
8) top box: by the even smooth infantees top box of Tofu pudding.
9) wrapping: package wants tight.
10) compacting: the plank of the good bean curd bag of code is placed in suppressor, and every 20 blocks of plates are a group, carry out intermittent pressurized, until discharge without yellow seriflux with every group of plank of jack pair that pressure is 15 tons.Described intermittent pressurized is in 60 minutes, every 5 minutes, increases pressure once, the pressure that each supercharging is 1.5 tons.Pressing requirements is pressurizeed gradually, discharges yellow seriflux.Compacting must have certain temperature, remains on 65～70 ℃, so upper squeezing wanted in time after bag sheet, the press time is 25 minutes, white embryo moisture 60%, pressure 2Mpa.
11) kill embryo: the embryo of silkworms after compacting is crossed after the hot water of 80～90 ℃, moved on to ventilation and dry up.
12) stew in soy sauce: white spirit embryo is added in the container that halogen soup boiled, and halogen soup submergence white spirit embryo, stirs 10 minutes, keep the boiling of halogen soup to keep 1.5 hours, temperature is remained on to 70～75 ℃ again, 5 hours, in insulating process, every one hour, bottom right is upwards stirred 5 minutes, after insulating process finishes, temperature is increased to 90～95 ℃, be incubated 15～30 minutes, be cooled to room temperature.
In described stew in soy sauce process, in halogen soup, add natural extract, described natural extract is comprised of two parts, and a part is to take the weight portion leaching liquor that water 250kg lixiviate obtains after loguat leaf 5kg, tarragon 2kg, lantern leaf of Diospyros kaki L.f 3kg, maple leaves 1kg fragmentation; Another part is soybean stalks ash 5kg, rice straw ash 3kg, remains on the water 250kg lixiviate 5 hours of 85-95 ℃ by water temperature, standing, get supernatant and lye.Described natural extract is that described leaching liquor and lye 1:1 allotment are formed.
Concrete, described leach extraction method is, the hot water that the loguat leaf after fragmentation, tarragon, lantern leaf of Diospyros kaki L.f, maple leaves are put into 80～90 ℃ of temperature soaks, and filters or standing water intaking solution is halogen soup.Other leach extraction methods all can be realized the preparation of halogen soup as decocting method, steam distillation, supercritical fluid extraction method, ultrasonic extraction.
Halogen soup in described stew in soy sauce process mainly also comprise soy sauce, sugar, salt, sesame oil, monosodium glutamate etc.
According to different taste, can also add cassia bark, anise, chickens' extract, mushroom etc.
13) spice: if there are the condiments such as the spicy powder of interpolation, five-spice powder, powdered beef, uniform stirring tea is done and condiments, reaches particular tastes, as spicy taste, spiced, beef flavour etc.
14) packing: vacuum sealed package, preferably tinfoil packing.
15) sterilization: wet sterilization, 112-115 ℃ of constant temperature 30 minutes and get final product.
Embodiment 2, the dry making of a kind of emblem formula tea
The dry making of emblem formula tea, comprises the steps:
7) slurry: some slurry temperature is 80 ℃, and concentration is 14 ripple magnesium degree.Magnesium chloride point slurry, in some slurry process, lower halogen can not be too anxious, and it is balanced that flow is wanted, halogen under limit, stir on limit, and limit is observed.
10) compacting: the plank of the good bean curd bag of code is placed in suppressor, and every 18 blocks of plates are a group, carry out intermittent pressurized, until discharge without yellow seriflux with every group of plank of jack pair that pressure is 20 tons.Described intermittent pressurized is in 60 minutes, every 5 minutes, increases pressure once, the pressure that each supercharging is 1.5 tons.Pressing requirements is pressurizeed gradually, discharges yellow seriflux.Compacting must have certain temperature, remains on 65～70 ℃, so upper squeezing wanted in time after bag sheet, the press time is 25 minutes, white embryo moisture 65%, pressure 1Mpa.
12) stew in soy sauce: white spirit embryo is added in the container that halogen soup boiled, and halogen soup submergence white spirit embryo, stirs 10 minutes, keep the boiling of halogen soup to keep 1.5 hours, temperature is remained on to 70～75 ℃ again, 5 hours, in insulating process, every one hour, bottom right is upwards stirred 5 minutes, after insulating process finishes, temperature is increased to 90～95 ℃, be incubated 15～30 minutes, be cooled to room temperature.
In described stew in soy sauce process, in halogen soup, add natural extract, described natural extract is comprised of two parts, and a part is to take the weight portion leaching liquor that water 150kg lixiviate obtains after loguat leaf 1kg, tarragon 0.5kg, lantern leaf of Diospyros kaki L.f 0.5kg, maple leaves 0.5kg fragmentation; Another part is soybean stalks ash 1kg, rice straw ash 1kg, remains on the water 150kg lixiviate 3 hours of 85-95 ℃ by water temperature, standing, get supernatant and lye.Described natural extract is that described leaching liquor and lye 1:1 allotment are formed.
All the other steps are with embodiment 1.
Claims (5)
1. the dry preparation method of emblem formula tea, comprises selected soya bean, immersion, cleaning, defibrination, mashing off, filter pulp, some slurry, top box, wrapping, suppresses, kills embryo, stew in soy sauce, packing and sterilization process; Described stew in soy sauce is that white spirit embryo is added in the container that halogen soup boiled, and halogen soup submergence white spirit embryo, stirs 5～10 minutes, keep the boiling of halogen soup to keep 1～2 hour, temperature is remained on to 70～75 ℃ again, 5～7 hours, in insulating process, every one hour, stir from bottom to top 5～10 minutes, after insulating process finishes, temperature is increased to 90～95 ℃, be incubated 15～30 minutes, be cooled to room temperature; In described stew in soy sauce process, in halogen soup, add natural extract, described natural extract is comprised of two parts, and a part is to take the weight portion leaching liquor that 100～250 parts of lixiviates of water obtain after 1～5 part of loguat leaf, 0.5～2 part of tarragon, 0.4～3 part of lantern leaf of Diospyros kaki L.f, 0.5～1 part of fragmentation of maple leaves; Another part is 1～5 part of soybean stalks ash, 0.5～3 part of rice straw ash, remains on 100～250 parts of lixiviates of water 3～5 hours of 85-95 ℃ by water temperature, standing, get supernatant and lye; Described natural extract is that described leaching liquor and lye 1:1 allotment are formed; Described sterilization is wet sterilization, 112-115 ℃ of constant temperature 30 minutes and get final product.
2. the dry preparation method of emblem formula tea as claimed in claim 1, it is characterized in that: described defibrination is that the ratio that is 1:3～5 in expand after seed water suction full soya bean and water weight ratio is ground soya-bean milk, to the isolated bean dregs of defibrination for the first time, by bean dregs and water weight ratio, be that 1:3～5 continue to grind once, the water of described grinding bean dregs is the water of 40～45 ℃.
3. the dry preparation method of emblem formula tea as claimed in claim 1, is characterized in that: described some slurry: some slurry temperature is 80～85 ℃, and concentration is 14～17 ripple magnesium degree.
4. the dry preparation method of emblem formula tea as claimed in claim 1, it is characterized in that: described compacting is that the plank of the good bean curd bag of code is placed in suppressor, every 18-20 piece plate is one group, carries out intermittent pressurized, until discharge without yellow seriflux with every group of plank of jack pair that pressure is 15-20 ton; Described intermittent pressurized is in 50～60 minutes, every 5～10 minutes, increases pressure once, the pressure that each supercharging is 1.5～2 tons; Pressing requirements is pressurizeed gradually, discharges yellow seriflux; Compacting must have certain temperature, remains on 65～70 ℃, so upper squeezing wanted in time after bag sheet, the press time is 20～25 minutes, white embryo moisture 60～65%, pressure 1～3Mpa.
5. a tea is done and is made by the dry preparation method of the arbitrary described emblem formula tea of claim 1～4.
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| CN105104572A (en) * | 2015-09-07 | 2015-12-02 | 浙江科技学院 | Freshness-retaining production method for relaxation dried bean curds |
| CN105146446A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Marinating soup for making dried bean curd |
| CN107333901A (en) * | 2017-07-11 | 2017-11-10 | 合肥市凤落河豆制食品有限公司 | A kind of processing method for improving shelf-stable dried bean curd palatability |
| CN107980912A (en) * | 2017-12-05 | 2018-05-04 | 岑溪市金特澳洲坚果发展中心 | The processing method of soymilk powder |
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| CN107333901A (en) * | 2017-07-11 | 2017-11-10 | 合肥市凤落河豆制食品有限公司 | A kind of processing method for improving shelf-stable dried bean curd palatability |
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