CN104663919A - Preserved bean curd with tea powder and processing process thereof - Google Patents
Preserved bean curd with tea powder and processing process thereof Download PDFInfo
- Publication number
- CN104663919A CN104663919A CN201510064417.9A CN201510064417A CN104663919A CN 104663919 A CN104663919 A CN 104663919A CN 201510064417 A CN201510064417 A CN 201510064417A CN 104663919 A CN104663919 A CN 104663919A
- Authority
- CN
- China
- Prior art keywords
- tea powder
- bean curd
- base
- tea
- fermented bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses preserved bean curd with tea powder. The preserved bean comprises tofu pehtze and also comprises the tea powder, wherein the mass ratio of the tofu pehtze to the tea powder is 100: (0.5-10). The tea powder is red-tea powder with the particle size being 200-500 meshes. The invention also discloses a processing process of the preserved bean curd with the tea powder. The processing process comprises the steps of preparing the tofu pehtze, fermenting and storing, wherein the fermenting step comprises salting-pehtze fermentation and flavoring fermentation; in the process of flavoring fermentation, the tea powder is added; the mass ratio of the tofu pehtze prepared in the step of preparing the pehtze and the tea powder added in the process of flavoring fermentation is 100:(0.5-10). The preserved bean curd disclosed by the invention is fragrant and mellow, has taste and fragrance of tea, and simultaneously has the health-care effects of refreshing nerves and eliminating fatigue, regenerating body fluid and clearing heat, promoting urination, diminishing inflammation and sterilizing and the like.
Description
Technical field
The present invention relates to a kind of fermented bean curd and processing technology thereof, in particular, relate to a kind of tea powder fermented bean curd and processing technology thereof, belong to soybean processing technical field.
Background technology
The fermented bean curd of China is soybean (soya bean) goods of a kind of fermentable that ancient times, labourer created out, and due to its unique flavor, nutritious, crisp-fried is good to eat, liking always by China and foreign countries consumer.Fermented bean curd is brewageed and is passed on from one to another so far, the history in existing more than 1,000 years.There is brew China various places, produce various in style, wherein make peace bean curd with odor, Spring in Pig House of Shanghai Fengxian Ding Feng " fermented bean curd of going to the capital " of foremost Beijing king now renames as refining preserved rose beancurd, Guilin fermented bean curd, Sichuan five-way bridge bridge fermented bean curd, Sichuan Jiajiang fermented bean curd, Guangdong fermented bean curd, ShaoXing,ZheJiang fermented bean curd, Nanjing fermented bean curd, Xuzhou grey sufu etc., there is certain reputation at home and abroad, due to various places technique and materials difference, therefore kind characteristic each tool eternal lasting.
Fermented bean curd is the tempeh after multiple-microorganism acting in conjunction.Pass through fermentable, the deficiencies such as the beany flavor in soya bean, Flatulent factors, ANFs are overcome substantially, produce a large amount of aminosals simultaneously, free amino acid, the materials such as free fatty and fragrant organic acid, alcohol, also have the nutritional labelings such as riboflavin (VB2), VB12, niacin, phosphatide, Ca, soya-bean polypeptides, isoflavones and functional oligose in addition, and not containing cholesterol, all these is that human body maintenance normal physiological function is necessary.Along with fermented bean curd nutritive value, technology characteristics and development prospect thereof cause the extensive concern of domestic and international consumer and food medical science day by day, and the original taste of fermented bean curd has badly influenced the popularization of its product in the world.
In order to promote the expansion in fermented bean curd market, enriching the taste of fermented bean curd, kind, needing to do further innovation to existing fermented bean curd.
Summary of the invention
Goal of the invention: the object of the invention is for the deficiencies in the prior art, the tea powder fermented bean curd of the marketing that a kind of aromatic taste is provided, improves health-care efficacy, facilitates.
Meanwhile, the present invention also provides a kind of processing technology of the tea powder fermented bean curd solved the problem.
Technical scheme: a kind of tea powder fermented bean curd of the present invention, comprises bean curd base, also comprise tea powder, and the mass ratio of described bean curd base and described tea powder is 100:(0.5 ~ 10).The fermented bean curd adding tea powder has the effect that is tired, replenishing body fluid and clearing away heat pathogen that disappears of refreshing oneself, and strong health-care function, is convenient to marketing.
Being further defined to of technical solution of the present invention, described tea powder is black tea tea powder, black tea powder there occurs the chemical reaction centered by Tea Polyphenols enzymatic oxidation in process, create the composition such as theaflavin, thearubigin, aroma substance obviously increases than fresh leaf, also some extra chemical reactions be can not produce with other materials in fermented bean curd, fragrance and the health-care efficacy of fermented bean curd substantially increased.
Further, the particle diameter of described tea powder is 200 ~ 500 orders.
Present invention also offers a kind of processing technology preparing above-mentioned tea powder fermented bean curd, comprise base step, fermentation step and storage step, described fermentation step comprises the fermentation of salt base and tasty fermentation, in tasty sweat, add tea powder, the mass ratio of the tea powder added in the bean curd base prepared in described base step and described tasty sweat is 100:(0.5 ~ 10).
Being further defined to of technical solution of the present invention, described tea powder is black tea tea powder.
Further, the particle diameter of described tea powder is 200 ~ 500 orders.
Further, described salt base fermentation step is: get the bean curd base prepared in described base step, inoculate with Mucor spore suspension, put into the culturing room of 25 DEG C, carry out first time cardump after 20h, after 28h second time cardump, after 44h third time cardump, after 52h, temperature in culturing room is down to 22 DEG C, the cage lattice that scatter after 68h are cooled to room temperature; After 8 ~ 10h, rub hair with the hands again, by the mycelia of mutual adhesion separately, then adopt layering salt adding method to carry out salting down base, through 4 ~ 6 days, release salt solution, obtain salt base.
Further, described tasty fermentation step is: load in cylinder by the salt base obtained in salt base fermentation step, and be equipped with thick gravy, in described salt base, the quality of bean curd base is 100kg, the preparation method of described thick gravy is: red colouring agent for food, also used as a Chinese medicine wine with dregs 145 kg wears into pasty state after mixing with flour paste 50 kg, add yellow rice wine 255 kg again, the soup stock 500kg of furnishing 10 ° of B é, then white wine 1.5 kg that volume fraction is 60% is added, dissolve asccharin 50 g, medicinal liquor 500 g, finally add black tea tea powder 0.5 ~ 10kg, after mixing thoroughly, be red soup stock.
Beneficial effect: a kind of tea powder fermented bean curd provided by the invention and processing technology thereof, utilize black tea powder in process, there occurs chemical reaction centered by Tea Polyphenols enzymatic oxidation, create the composition such as theaflavin, thearubigin, aroma substance obviously increases than fresh leaf, also the characteristic of some extra chemical reactions can not be produced with other materials in fermented bean curd, tea powder is added in the preparation process of fermented bean curd, make fermented bean curd have taste and the fragrance of delicate fragrance alcohol and tea, having refreshes oneself simultaneously disappears the health-care effects such as tired, replenishing body fluid and clearing away heat pathogen, diuresis, anti-inflammation and sterilization.
Detailed description of the invention
Below technical solution of the present invention is described in detail, but protection scope of the present invention is not limited to described embodiment.
embodiment 1:the present embodiment provides a kind of tea powder fermented bean curd, comprises bean curd base and tea powder, and the mass ratio of described bean curd base and described tea powder is 100:(0.5 ~ 10), the particle diameter of described tea powder is 200 ~ 500 orders.
In the present embodiment, described tea powder is black tea tea powder, the particle diameter of black tea tea powder is 400 orders, black tea powder there occurs the chemical reaction centered by Tea Polyphenols enzymatic oxidation in process, create the composition such as theaflavin, thearubigin, aroma substance obviously increases than fresh leaf, also can not produce some extra chemical reactions with other materials in fermented bean curd, substantially increase fragrance and the health-care efficacy of fermented bean curd.And 400 object tea powder keep the original color and luster of tealeaves and nutrition, pharmaceutical component to greatest extent, and the nutrition of tea powder and pharmaceutical component is made to be convenient to stripping.
The processing technology of above-mentioned tea powder fermented bean curd, comprises base step, fermentation step and storage step, describes in detail below to the processing technology of tea powder fermented bean curd.
1, base step
Base step can adopt the local method preparation method of bean curd, and the method that bean curd is prepared in each place is all variant, and the difference of preparation does not affect the preparation of fermented bean curd, all can adopt.
The present embodiment provides a kind of general bean curd base preparation process as follows:
(1) soak: carry out soybeans soaking with soybean than the ratio that water is 1:2.5, soak about 12h.Can add sodium carbonate in the process of soaking, the amount of adding sodium carbonate is 0.2% ~ 0.3% of soybean.
(2) defibrination: the soybean of immersion carries out defibrination with the amount of water of 1:6.
(3) filter pulp: adopt angle type centrifuge filter pulp, the rotating speed of angle type centrifuge is 1450r/min, and filter cloth aperture is 96 ~ 102 orders.
(4) mashing off: the temperature of mashing off controls at 96 ~ 100 DEG C, keeps 5min.
(5) slurry is selected: be cooled to the bittern adding 14 ~ 18 ° of B é in the soya-bean milk of 85 ~ 90 DEG C lentamente.
(6) squeeze: after being scooped out by yellow swill, upper squeezer squeezing is shaping, and moisture controls about 70%.
(7) base is drawn: draw block by description and obtain bean curd base.
2, fermentation step
Fermentation step comprises the fermentation of salt base and tasty fermentation, is specially:
Salt base fermentation step is: get the bean curd base prepared in described base step, inoculate with Mucor spore suspension, put into the culturing room of 25 DEG C, first time cardump is carried out after 20h, second time cardump after 28h, after 44h third time cardump, after 52h, temperature in culturing room is down to 22 DEG C, the cage lattice that scatter after 68h are cooled to room temperature; After 8 ~ 10h, rub hair with the hands again, by the mycelia of mutual adhesion separately, then adopt layering salt adding method to carry out salting down base, through 4 ~ 6 days, release salt solution, obtain salt base.
Tasty fermentation step is: load in cylinder by the salt base obtained in salt base fermentation step, and be equipped with thick gravy, in described salt base, the quality of bean curd base is 100kg, the preparation method of described thick gravy is: red colouring agent for food, also used as a Chinese medicine wine with dregs 145 kg wears into pasty state after mixing with flour paste 50 kg, then adds yellow rice wine 255 kg, the soup stock 500kg of furnishing 10 ° of B é, then white wine 1.5 kg that volume fraction is 60% is added, dissolve asccharin 50 g, medicinal liquor 500 g, finally add black tea tea powder 0.5 ~ 10kg, after mixing thoroughly, be red soup stock.
In above-mentioned tasty sweat, add tea powder, the mass ratio of the tea powder added in the bean curd base prepared in described base step and described tasty sweat is 100:(0.5 ~ 10), and, described tea powder is black tea tea powder, and the particle diameter of described tea powder is 200 ~ 500 orders.
The present invention utilizes black tea powder in process, there occurs chemical reaction centered by Tea Polyphenols enzymatic oxidation, create the composition such as theaflavin, thearubigin, aroma substance obviously increases than fresh leaf, also the characteristic of some extra chemical reactions can not be produced with other materials in fermented bean curd, tea powder is added in the preparation process of fermented bean curd, be taste and the fragrance that fermented bean curd has delicate fragrance alcohol and tea, having refreshes oneself simultaneously disappears the health-care effects such as tired, replenishing body fluid and clearing away heat pathogen, diuresis, anti-inflammation and sterilization.
embodiment 2:the present embodiment provides a kind of tea tea powder fermented bean curd, its component and processing technology substantially the same manner as Example 1, difference is: the mass ratio of bean curd base and described tea powder is 100:1, and the particle diameter of described tea powder is 200 orders.In preparation technology, by following this quality when particle diameter.
embodiment 3:the present embodiment provides a kind of tea tea powder fermented bean curd, its component and processing technology substantially the same manner as Example 1, difference is: the mass ratio of bean curd base and described tea powder is 100:2.5, and the particle diameter of described tea powder is 500 orders.In preparation technology, by following this quality when particle diameter.
embodiment 4:the present embodiment provides a kind of tea tea powder fermented bean curd, its component and processing technology substantially the same manner as Example 1, difference is: the mass ratio of bean curd base and described tea powder is 100:4, and the particle diameter of described tea powder is 400 orders.In preparation technology, by following this quality when particle diameter.
embodiment 5:the present embodiment provides a kind of tea tea powder fermented bean curd, its component and processing technology substantially the same manner as Example 1, difference is: the mass ratio of bean curd base and described tea powder is 100:5, and the particle diameter of described tea powder is 400 orders.In preparation technology, by following this quality when particle diameter.
embodiment 6:the present embodiment provides a kind of tea tea powder fermented bean curd, its component and processing technology substantially the same manner as Example 1, difference is: the mass ratio of bean curd base and described tea powder is 100:5.5, and the particle diameter of described tea powder is 400 orders.In preparation technology, by following this quality when particle diameter.
embodiment 7:the present embodiment provides a kind of tea tea powder fermented bean curd, its component and processing technology substantially the same manner as Example 1, difference is: the mass ratio of bean curd base and described tea powder is 100:8, and the particle diameter of described tea powder is 400 orders.In preparation technology, by following this quality when particle diameter.
embodiment 8:the present embodiment provides a kind of tea tea powder fermented bean curd, its component and processing technology substantially the same manner as Example 1, difference is: the mass ratio of bean curd base and described tea powder is 100:10, and the particle diameter of described tea powder is 400 orders.In preparation technology, by following this quality when particle diameter.
As mentioned above, although represented with reference to specific preferred embodiment and described the present invention, it shall not be construed as the restriction to the present invention self.Under the spirit and scope of the present invention prerequisite not departing from claims definition, various change can be made in the form and details to it.
Claims (8)
1. a tea powder fermented bean curd, comprises bean curd base, it is characterized in that, also comprises tea powder, and the mass ratio of described bean curd base and described tea powder is 100:(0.5 ~ 10).
2. a kind of tea powder fermented bean curd according to claim 1, is characterized in that, described tea powder is black tea tea powder.
3. a kind of tea powder fermented bean curd according to claim 1 and 2, is characterized in that, the particle diameter of described tea powder is 200 ~ 500 orders.
4. the processing technology of the tea powder fermented bean curd described in claim 1, comprise base step, fermentation step and storage step, described fermentation step comprises the fermentation of salt base and tasty fermentation, it is characterized in that, in tasty sweat, add tea powder, the mass ratio of the tea powder added in the bean curd base prepared in described base step and described tasty sweat is 100:(0.5 ~ 10).
5. the processing technology of tea powder fermented bean curd according to claim 4, is characterized in that, described tea powder is black tea tea powder.
6. according to the processing technology of the tea powder fermented bean curd described in claim 4, it is characterized in that, the particle diameter of described tea powder is 200 ~ 500 orders.
7. the processing technology of the tea powder fermented bean curd according to the arbitrary claim of claim 4 ~ 6, it is characterized in that, described salt base fermentation step is: get the bean curd base prepared in described base step, with the inoculation of Mucor spore suspension, put into the culturing room of 25 DEG C, after 20h, carry out first time cardump, second time cardump after 28h, after 44h third time cardump, after 52h, temperature in culturing room is down to 22 DEG C, the cage lattice that scatter after 68h are cooled to room temperature; After 8 ~ 10h, rub hair with the hands again, by the mycelia of mutual adhesion separately, then adopt layering salt adding method to carry out salting down base, through 4 ~ 6 days, release salt solution, obtain salt base.
8. the processing technology of the tea powder fermented bean curd according to the arbitrary claim of claim 4 ~ 6, it is characterized in that, described tasty fermentation step is: load in cylinder by the salt base obtained in salt base fermentation step, and be equipped with thick gravy, in described salt base, the quality of bean curd base is 100kg, the preparation method of described thick gravy is: red colouring agent for food, also used as a Chinese medicine wine with dregs 145 kg wears into pasty state after mixing with flour paste 50 kg, add yellow rice wine 255 kg again, the soup stock 500kg of furnishing 10 ° of B é, then white wine 1.5 kg that volume fraction is 60% is added, dissolve asccharin 50 g, medicinal liquor 500 g, finally add black tea tea powder 0.5 ~ 10kg, red soup stock is after mixing thoroughly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510064417.9A CN104663919A (en) | 2015-02-09 | 2015-02-09 | Preserved bean curd with tea powder and processing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510064417.9A CN104663919A (en) | 2015-02-09 | 2015-02-09 | Preserved bean curd with tea powder and processing process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104663919A true CN104663919A (en) | 2015-06-03 |
Family
ID=53299924
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510064417.9A Pending CN104663919A (en) | 2015-02-09 | 2015-02-09 | Preserved bean curd with tea powder and processing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104663919A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851259A (en) * | 2016-05-25 | 2016-08-17 | 安徽八公山豆制品有限公司 | Tartary-buckwheat tea-fragrance chili-oil fermented bean curd and processing method thereof |
| CN106234611A (en) * | 2016-07-29 | 2016-12-21 | 惠州市英帝拉科技有限公司 | The manufacture method of Carnis Sus domestica bean curd with odor |
| CN106900880A (en) * | 2017-03-22 | 2017-06-30 | 安徽八公山豆制品有限公司 | A kind of anti-inflammatory digestion tea oil preserved bean curd and preparation method thereof |
| CN109362893A (en) * | 2018-12-21 | 2019-02-22 | 福建省农业科学院农业工程技术研究所 | A kind of tea perfume selenium-rich fermented bean curd and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986908A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Preparation process of fermented bean curd with black tea flavor |
| CN103349091A (en) * | 2013-06-17 | 2013-10-16 | 赵年丰 | Green tea flavored fermented bean curd and its making method |
| CN103478277A (en) * | 2013-09-18 | 2014-01-01 | 镇沅彝族哈尼族拉祜族自治县源九农产品开发有限责任公司 | Pu'er tea fried fermented bean curd and preparation method thereof |
| CN103493903A (en) * | 2013-09-13 | 2014-01-08 | 浙江秋梅食品有限公司 | Method for processing compressing-pressing type salted vegetable-flavor preserved red bean curd |
| CN104012668A (en) * | 2014-07-02 | 2014-09-03 | 绍兴百年王万泰食品有限公司 | Fermented tofu preparation process |
-
2015
- 2015-02-09 CN CN201510064417.9A patent/CN104663919A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986908A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Preparation process of fermented bean curd with black tea flavor |
| CN103349091A (en) * | 2013-06-17 | 2013-10-16 | 赵年丰 | Green tea flavored fermented bean curd and its making method |
| CN103493903A (en) * | 2013-09-13 | 2014-01-08 | 浙江秋梅食品有限公司 | Method for processing compressing-pressing type salted vegetable-flavor preserved red bean curd |
| CN103478277A (en) * | 2013-09-18 | 2014-01-01 | 镇沅彝族哈尼族拉祜族自治县源九农产品开发有限责任公司 | Pu'er tea fried fermented bean curd and preparation method thereof |
| CN104012668A (en) * | 2014-07-02 | 2014-09-03 | 绍兴百年王万泰食品有限公司 | Fermented tofu preparation process |
Non-Patent Citations (1)
| Title |
|---|
| 尚丽娟: "《发酵食品生产技术》", 31 August 2012, 中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851259A (en) * | 2016-05-25 | 2016-08-17 | 安徽八公山豆制品有限公司 | Tartary-buckwheat tea-fragrance chili-oil fermented bean curd and processing method thereof |
| CN106234611A (en) * | 2016-07-29 | 2016-12-21 | 惠州市英帝拉科技有限公司 | The manufacture method of Carnis Sus domestica bean curd with odor |
| CN106900880A (en) * | 2017-03-22 | 2017-06-30 | 安徽八公山豆制品有限公司 | A kind of anti-inflammatory digestion tea oil preserved bean curd and preparation method thereof |
| CN109362893A (en) * | 2018-12-21 | 2019-02-22 | 福建省农业科学院农业工程技术研究所 | A kind of tea perfume selenium-rich fermented bean curd and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101990955B (en) | Sour milk bean curd and manufacturing method thereof | |
| CN106889558A (en) | A kind of spiced egg flavor material and preparation method thereof | |
| CN104223002B (en) | A kind of multi-soy sauce and its preparation method | |
| CN102258092B (en) | Tea making method combining multiple tea processes | |
| CN104663919A (en) | Preserved bean curd with tea powder and processing process thereof | |
| CN105105086B (en) | A kind of method of fermentation method production Gallus domesticlus brisson soy sauce | |
| CN103876102B (en) | Preparation method of fish sauce | |
| CN102696783A (en) | Walnut oil and processing method thereof | |
| CN104323104A (en) | Nutritional health-maintaining porridge and preparation method thereof | |
| CN106538960A (en) | A kind of Semen Sojae Preparatum and preparation method thereof | |
| CN104804934A (en) | Passion fruit flavor yellow rice wine and preparation method thereof | |
| CN104824173A (en) | Tea power bean curd and processing technology of same | |
| CN108142579A (en) | Fermented red beancurd and preparation method thereof | |
| CN107279940A (en) | A kind of cooking wine brewage process | |
| CN104694363A (en) | Preparation method of Anji white tea/wild oat tea wine | |
| CN106136085B (en) | A kind of natural semen sojae atricolor medicinal extract and preparation method thereof | |
| CN108244435A (en) | Rose brown sugar solid beverage and preparation method thereof | |
| CN104705557A (en) | Tibetan pea vermicelli and production method thereof | |
| CN104804937A (en) | Liver-protecting rice wine comprising schisandra chinensis and preparation method thereof | |
| CN107981211A (en) | A kind of yak meat bean cotyledon edible pastes processing | |
| CN108192826A (en) | A kind of sauce introduction and its preparation method and application | |
| CN107865305A (en) | A kind of nutrient health, the sprouted unpolished rice steamed sponge cake to look good, smell good and taste good and preparation method thereof | |
| CN103589562B (en) | Preparation method of radix pseudostellariae health-care wine | |
| CN107373596B (en) | Glutinous rice spice and preparation method thereof | |
| CN100407934C (en) | Wild rose hip leaf tea and method for preparing same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150603 |