CN104824173A - Tea power bean curd and processing technology of same - Google Patents
Tea power bean curd and processing technology of same Download PDFInfo
- Publication number
- CN104824173A CN104824173A CN201510064410.7A CN201510064410A CN104824173A CN 104824173 A CN104824173 A CN 104824173A CN 201510064410 A CN201510064410 A CN 201510064410A CN 104824173 A CN104824173 A CN 104824173A
- Authority
- CN
- China
- Prior art keywords
- tea powder
- bean curd
- tea
- processing technology
- soya
- 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
Abstract
The invention discloses a processing technology of tea power bean curd, which includes the processes of: soaking, grinding, pulp filtration, pulp boiling, solidification and squeezing, wherein the solidification step particularly includes following operations: [S1] cooling soybean milk to 85-90 DEG C and adding 3-12 g of tea powder into per liter of the soybean milk with full stirring; and [S2] allowing the soybean milk to stand for 2 min, adding a solidifying agent to the soybean milk with full stirring, wherein the volume ratio of the soybean milk to the solidifying agent is 15-25:1. Meanwhile, the invention also provides the tea power bean curd prepared through the processing technology. The tea power bean curd is mellow in taste, has a unique refreshing flavor of tea, is increased in toughness and is convenient to cook, contains large amounts of amino acids, tea polyphenol, vitamins and other microelements, is significant in health-caring effects and is popular among people.
Description
Technical field
The present invention relates to a kind of bean curd and processing technology thereof, in particular, relate to a kind of tea powder bean curd and processing technology thereof, belong to soybean processing technical field.
Background technology
Bean curd is modal bean product, and also known as soft beancurd, main production process one is slurrying, makes soya-bean milk by soybean; Two is solidification formings, and namely soya-bean milk is frozen into the gelinite containing large quantity of moisture under heat with the acting in conjunction of coagulating agent, i.e. bean curd.Bean curd is the primary raw material of China's vegetarian dishes, is described as " Vegetable meat " by people, and bean curd can be produced throughout the year, is not subject to seasonal restrictions, and therefore in Vegetable produce dull season, can adjust dish kind.Bean curd have south and bei-tofu divide.The main distinction select gypsum (or the halogen of ordering) number, south bean curd gypsum is less, and thus quality is delicate, and moisture is about 90%; Bei-tofu gypsum is more, and quality comparatively south bean curd is old, and moisture is at 85-88%.Bean curd is the traditional food of China, delicious deliciousness, smoother taste, and impact is abundant.But owing to containing a large amount of phytoproteins in bean curd, phytoprotein transforms into a large amount of nitrogenouz wastes through metabolic alterations, easily increases the weight of the burden of stomach and kidney, is unfavorable for healthy.
Summary of the invention
Goal of the invention: the object of the invention is for the deficiencies in the prior art, provides a kind of aromatic taste, improves the processing technology of the tea powder bean curd of health-care efficacy.
Meanwhile, the present invention also provides a kind of tea powder bean curd solved the problem.
Technical scheme: the processing technology of a kind of tea powder bean curd of the present invention, comprises soaking step, refining step, filter pulp step, mashing off step, some slurry step and squeezing step, it is characterized in that, the concrete operations of some slurry step are:
S1, soya-bean milk is cooled to 85 ~ 90 DEG C, in soya-bean milk, add tea powder, 1 liter of soya-bean milk adds 3 ~ 12g tea powder, and stirs fully;
S2, after static 2 minutes, in soya-bean milk, add coagulating agent and stir fully, the volume ratio of soya-bean milk and coagulating agent is 15 ~ 25:1.
The present invention is in the preparation process of bean curd, tea powder was added before adding coagulating agent, when bean curd solidifies, tea powder is blended in bean curd uniformly, makes the aromatic taste of bean curd, simultaneously, because the free amino acid in tea and polyphenol content are very high, and containing multivitamin and other trace elements, therefore, the health-care efficacy of the bean curd that can effectively improve.
Being further defined to of technical solution of the present invention, described tea powder is black tea tea powder.Black tea there occurs the chemical reaction centered by Tea Polyphenols enzymatic oxidation in process, create theaflavin, thearubigin, and theaflavin and the protein of thearubigin easily and in soya-bean milk produce complexing, promote solidifying of soya-bean milk, and increase the toughness of bean curd, avoid bean curd in the past in cooking process, hold breakable shortcoming, simultaneously, the trace elements such as the amino acid in tea are merged with bean curd further, be conducive to being absorbed by the body, enhance the absorptivity of advantageous elements, make the health-care efficacy of tea powder bean curd more remarkable.
Further, the particle diameter of described tea powder is 100 ~ 300 orders.Instant tea powder particle diameter is in the market generally 400 orders, therefore, it is shorter to the time of soya-bean milk and coagulating agent generation complex reaction that tea powder adds soya-bean milk, if directly use particle diameter 400 object instant tea powder on market, trace element in tea powder is not easy stripping, and research shows, directly edible tea powder, the absorptivity of the trace element in tea powder is very low, therefore, the application's material particle size is less than instant tea powder general on market, impels the rapid stripping of the trace element in tea powder, improves the health-care efficacy of tea powder bean curd.
Further, described coagulating agent is the one in the aqueous solution, suspension, suspension.
Further, in soaking step, the ratio of soybean and water is 1:2.5, and meanwhile, add sodium carbonate, soak 12h, the quality of above-mentioned interpolation sodium carbonate is 0.2% ~ 0.3% of soybean quality.
Another technical scheme provided by the invention is: the tea powder bean curd prepared by above-mentioned processing technology.
Beneficial effect: a kind of tea powder bean curd provided by the invention and processing technology thereof, make the aromatic taste of bean curd, meanwhile, because the amino acid in tea and polyphenol content are very high, also containing other trace elements, the health-care efficacy of the bean curd that can effectively improve; The present invention utilizes black tea in process, there occurs chemical reaction centered by Tea Polyphenols enzymatic oxidation, create theaflavin, thearubigin, and theaflavin and the protein of thearubigin easily and in soya-bean milk produce complexing, promote solidifying of soya-bean milk, and increase the toughness of bean curd, avoid bean curd in the past in cooking process, hold breakable shortcoming, simultaneously, the trace elements such as the amino acid in tea are merged with bean curd further, be conducive to being absorbed by the body, enhance the absorptivity of advantageous elements, make the health-care efficacy of tea powder bean curd more remarkable; The present invention makes bean curd have taste and the fragrance of delicate fragrance alcohol and tea, and 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:
By analysis, containing caffeine, tannin, Tea Polyphenols, protein, carbohydrate, free amino acid, chlorophyll, carrotene, aromatic oil, enzyme, provitamin A, Cobastab, vitamin C, vitamin E, citrin and 400 Multiple components such as inorganic salts, trace element in tealeaves, there is good health-care efficacy.All bean curd is necessary article conventional in people's diet, and therefore, the present invention is combined with bean curd with regard to tea, makes bean curd aromatic taste, and improves its health-care efficacy.
The present embodiment provides a kind of processing technology of tea powder bean curd, and concrete steps are as follows:
(1) soaking step, carries out soybeans soaking with soybean than the ratio that water is 1:2.5, soaks 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) refining step, the soybean of immersion carries out defibrination with the amount of water of 1:6.
(3) filter pulp step, 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 step, the temperature of mashing off controls at 96 ~ 100 DEG C, keeps 5min.
(5) starch step, some slurry step is specially:
S1, soya-bean milk is cooled to 85 ~ 90 DEG C, in soya-bean milk, add tea powder, 1 liter of soya-bean milk adds 3 ~ 12g tea powder, and stirs fully.In the present embodiment, the tea powder addition of 1 liter of soya-bean milk is 5g.
S2, after static 2 minutes, in soya-bean milk, add coagulating agent and stir fully, the volume ratio of soya-bean milk and coagulating agent is 15 ~ 25:1.
In the present embodiment, described tea powder is adopted to adopt particle diameter to be 100 ~ 300 order black tea tea powder.Black tea there occurs the chemical reaction centered by Tea Polyphenols enzymatic oxidation in process, create theaflavin, thearubigin, and theaflavin and the protein of thearubigin easily and in soya-bean milk produce complexing, promote solidifying of soya-bean milk, the trace elements such as the amino acid in tea are merged with bean curd further, be conducive to being absorbed by the body, enhance the absorptivity of advantageous elements, make the health-care efficacy of tea powder bean curd more remarkable.Instant tea powder particle diameter is in the market generally 400 orders, therefore, it is shorter to the time of soya-bean milk and coagulating agent generation complex reaction that tea powder adds soya-bean milk, if directly use particle diameter 400 object instant tea powder on market, trace element in tea powder is not easy stripping, and research shows, directly edible tea powder, the absorptivity of the trace element in tea powder is very low, therefore, the application's material particle size is less than instant tea powder general on market, impels the rapid stripping of the trace element in tea powder, improves the health-care efficacy of tea powder bean curd.
(6) squeeze step, after being scooped out by yellow swill, upper squeezer squeezing is shaping, and moisture controls about 70%.
Through the bean curd that above-mentioned technique makes, aromatic taste, having that tealeaves is distinctive please be fragrant, and toughness increases, and is convenient to culinary art, and, containing a large amount of amino acid, Tea Polyphenols, vitamin and other trace elements, obvious health-care efficacy, very popular.
embodiment 2:
The tea powder Tofu processing technique that the present embodiment provides and bean curd substantially the same manner as Example 1, difference is: some slurry step in, the tea powder addition of 1 liter of soya-bean milk is 3g.
embodiment 3:
The tea powder Tofu processing technique that the present embodiment provides and bean curd substantially the same manner as Example 1, difference is: some slurry step in, the tea powder addition of 1 liter of soya-bean milk is 12g.
embodiment 4:
The tea powder Tofu processing technique that the present embodiment provides and bean curd substantially the same manner as Example 1, difference is: some slurry step in, the tea powder addition of 1 liter of soya-bean milk is 8g.
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 (6)
1. a processing technology for tea powder bean curd, comprises soaking step, refining step, filter pulp step, mashing off step, some slurry step and squeezing step, it is characterized in that, the concrete operations of some slurry step are:
S1, soya-bean milk is cooled to 85 ~ 90 DEG C, in soya-bean milk, add tea powder, 1 liter of soya-bean milk adds 3 ~ 12g tea powder, and stirs fully;
S2, after static 2 minutes, in soya-bean milk, add coagulating agent and stir fully, the volume ratio of soya-bean milk and coagulating agent is 15 ~ 25:1.
2. the processing technology of a kind of tea powder bean curd according to claim 1, is characterized in that, described tea powder is black tea tea powder.
3. the processing technology of a kind of tea powder bean curd according to claim 1 and 2, is characterized in that, the particle diameter of described tea powder is 100 ~ 300 orders.
4. the processing technology of a kind of tea powder bean curd according to claim 1 and 2, it is characterized in that, described coagulating agent is the one in the aqueous solution, suspension, suspension.
5. the processing technology of a kind of tea powder bean curd according to claim 1 and 2, is characterized in that, in soaking step, the ratio of soybean and water is 1:2.5, and meanwhile, add sodium carbonate, soak 12h, the quality of above-mentioned interpolation sodium carbonate is 0.2% ~ 0.3% of soybean quality.
6. the tea powder bean curd prepared by the processing technology described in the arbitrary claim of claim 1 ~ 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510064410.7A CN104824173A (en) | 2015-02-09 | 2015-02-09 | Tea power bean curd and processing technology of same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510064410.7A CN104824173A (en) | 2015-02-09 | 2015-02-09 | Tea power bean curd and processing technology of same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104824173A true CN104824173A (en) | 2015-08-12 |
Family
ID=53802696
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510064410.7A Pending CN104824173A (en) | 2015-02-09 | 2015-02-09 | Tea power bean curd and processing technology of same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104824173A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104548A (en) * | 2015-08-24 | 2015-12-02 | 南京农业大学 | Tea soybean milk powder and processing technology thereof |
| CN106172839A (en) * | 2016-08-23 | 2016-12-07 | 浙江剑光酒业有限公司 | Formula, technique and the screening technique of a kind of tea bean curd |
| CN107114487A (en) * | 2017-05-21 | 2017-09-01 | 都匀市杨柳街叶大姐食品加工有限责任公司 | A kind of manufacture craft of tippy tea fermented bean curd |
| CN107156321A (en) * | 2017-05-21 | 2017-09-15 | 都匀市杨柳街叶大姐食品加工有限责任公司 | A kind of manufacture craft of Tea Polyphenols fermented bean curd |
| CN109845834A (en) * | 2018-12-07 | 2019-06-07 | 东北农业大学 | A kind of production method of the bean curd with antioxidation |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715267A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Matcha bean curd and method for preparing same |
| CN103478281A (en) * | 2013-09-29 | 2014-01-01 | 刘东姣 | Tea flavored tofu |
-
2015
- 2015-02-09 CN CN201510064410.7A patent/CN104824173A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715267A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Matcha bean curd and method for preparing same |
| CN103478281A (en) * | 2013-09-29 | 2014-01-01 | 刘东姣 | Tea flavored tofu |
Non-Patent Citations (1)
| Title |
|---|
| 许喜林，等: "茶豆腐的研究", 《广州食品工业科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104548A (en) * | 2015-08-24 | 2015-12-02 | 南京农业大学 | Tea soybean milk powder and processing technology thereof |
| CN106172839A (en) * | 2016-08-23 | 2016-12-07 | 浙江剑光酒业有限公司 | Formula, technique and the screening technique of a kind of tea bean curd |
| CN107114487A (en) * | 2017-05-21 | 2017-09-01 | 都匀市杨柳街叶大姐食品加工有限责任公司 | A kind of manufacture craft of tippy tea fermented bean curd |
| CN107156321A (en) * | 2017-05-21 | 2017-09-15 | 都匀市杨柳街叶大姐食品加工有限责任公司 | A kind of manufacture craft of Tea Polyphenols fermented bean curd |
| CN109845834A (en) * | 2018-12-07 | 2019-06-07 | 东北农业大学 | A kind of production method of the bean curd with antioxidation |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102952626B (en) | Preparation process of cold-pressed tea seed oil | |
| CN104824173A (en) | Tea power bean curd and processing technology of same | |
| CN103315070A (en) | Processing method of Tujia dried bean curd | |
| CN102228251A (en) | Instant vegetable eight-ingredient porridge and preparation method thereof | |
| CN103653036B (en) | Tea egg preparation method | |
| CN104106755B (en) | A kind of chicken juice sea sedge bean curd bag | |
| CN103099243A (en) | Instant sea cucumber producing method | |
| CN105146469B (en) | A kind of sea food flavor salt and preparation method thereof | |
| CN104206941A (en) | Production method of rose jelly | |
| CN103519113A (en) | Preparation method of ginger oyster sauce | |
| CN106805131A (en) | A kind of processing method of tea perfume Tung-Po meat | |
| CN103229853A (en) | Ready-to-eat dried beancurd stick product as well as manufacture method and edible method thereof | |
| CN104663919A (en) | Preserved bean curd with tea powder and processing process thereof | |
| CN105212115A (en) | The purple French fries of a kind of green tea black glutinous rice | |
| CN104720010A (en) | Peanut seafood liver smoothing sauce and preparation method thereof | |
| CN105104548A (en) | Tea soybean milk powder and processing technology thereof | |
| CN103005098A (en) | Method for preparing kiwi fruit tea | |
| CN102166012A (en) | Method for producing flammulina velutiper foot mushroom sauce | |
| CN105595200A (en) | Processing method of sheep back | |
| CN105581127A (en) | Spinach meat sauce production method | |
| CN104106651A (en) | Onion flavor pork liver bean curd and preparation method thereof | |
| CN104543724A (en) | Method for preparing green tea soaked bean noodles | |
| CN108606075A (en) | A kind of selenium-rich matcha bean curd and preparation method thereof | |
| CN103689739B (en) | Fruity drink capsule and preparation method thereof | |
| CN106172839A (en) | Formula, technique and the screening technique of a kind of tea bean curd |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150812 |
|
| RJ01 | Rejection of invention patent application after publication |