CN104904868A - Processing method of fermented bean curd by adding eagle tea - Google Patents

Processing method of fermented bean curd by adding eagle tea Download PDF

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Publication number
CN104904868A
CN104904868A CN201510245980.6A CN201510245980A CN104904868A CN 104904868 A CN104904868 A CN 104904868A CN 201510245980 A CN201510245980 A CN 201510245980A CN 104904868 A CN104904868 A CN 104904868A
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China
Prior art keywords
bean curd
fermented bean
juice
tea
eagle tea
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Pending
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CN201510245980.6A
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Chinese (zh)
Inventor
吴定地
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ENSHI DIJIAYI INTELLECTUAL PROPERTY SERVICE Co Ltd
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ENSHI DIJIAYI INTELLECTUAL PROPERTY SERVICE Co Ltd
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Priority to CN201510245980.6A priority Critical patent/CN104904868A/en
Publication of CN104904868A publication Critical patent/CN104904868A/en
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Abstract

The invention relates to a processing method of an eagle tea. The processing method of the fermented bean curd by adding the eagle tea is characterized by comprising the following steps of cleaning fresh eagle tea leaves, crushing the cleaned fresh eagle tea leaves, squeezing the juice from the crushed fresh eagle tea leaves, preparing soybean milk, preparing fermented bean curd and adding juice. According to the production status of the fermented bean curd, in order to improve the quality of the fermented bean curd, through exploration during many years, a brand new processing method of the fermented bean curd is invented. The fresh eagle tea leaves are adopted in the processing method, the eagle tea extract fermented bean curd is prepared through a scientific formula and modernized equipment, and the eagle tea extract fermented bean curd contains rich vitamins, carbohydrate, varied mineral substances and trace elements. The eagle tea extract fermented bean curd has the peculiar fragrance of the fermented bean curd and the peculiar fragrance of the eagle tea and is purely natural, chemical components are not added, the activation action of good microbial populations improves the mouth feel and the taste of the fermented bean curd, and the nutrition is enriched.

Description

A kind of processing method of adding Laoyin tea making fermented bean curd
Technical field
The present invention relates to a kind of processing method of adding Laoyin tea making fermented bean curd.
Background technology
Fermented bean curd is also fermented bean curd, is a kind of traditional food, due to his particular tastes, by broad masses are liked.Market is common red, white kidney beans fermented bean curd and Anagyris foetida fermented bean curd etc.Fermented bean curd have the title of " east cheese " because of its high nutritive value.Fermented bean curd is rich in protein, carbohydrate, unrighted acid, mineral matter (calcium, phosphorus, iron), human body can not synthesize 8 kinds of essential amino acids, carrotene and multivitamins etc., have invigorating the spleen wide in, moisturize, the effect such as dehumidifying, often eat controlling hypertension in advance, artery sclerosis, rheumatism all have certain effect.
Fermented bean curd is the soy food product after fermentable effect, pass through fermentable, the deficiencies such as the bitter off-flavors of soybean, the Flatulent factors contained, ANFs are overcome entirely, digestibility and biological value improve all greatly, create the dulcet organic acid of multiple tool, alcohol, ester, amino acid simultaneously.In addition in fermented bean curd except containing a large amount of aminosal, outside free amino acid and free fatty, also have the nutritional labelings such as thiamine, riboflavin, niacin, calcium and phosphorus, and not containing cholesterol.These are all that the growth of promotion human normal or maintenance normal physiological function are necessary.Therefore fermented bean curd is the very abundant food of a kind of nutrition.
Traditional fermented bean curd preparation method has many kinds, the difference due to taste in all parts of the country, and manufacture craft and the batching of various places also differ from one another.But most manufacture craft is comparatively complicated, batching also vary, fermentation time is different in size, can be applicable to family manufacture, short-term and edible, unique local flavor fermented bean curd manufacturing technology also rare.
Laoyin tea is the xylophyta of Lauraceae Litsea, formal name used at school LITSEA COREANA LEVE.VAR, and in Sichuan, there is distribution Guizhou, Hunan, the southern each province such as Hubei, and belong to aiphyllium, leaf alternate, the food value of leaf is thick, and color and luster is dark green.Extensively have distribution in mountain area of bestowing favour, be still in wild state at present, Jianshi, the Emperor XianFeng two county for many years just have to make drinks the custom of Laoyin tea, adopt its spray tender leaf slightly do processing system dry after, can work as tea bubble drink, local title it be Laoyin tea.Laoyin tea is a lot of containing aromatic oil, also containing polyphenol compound, comparatively delicate fragrance during bubble drink, flavour is abundant, first puckery rear sweet, and flavour is dense and mouth strength large, drinks more to feel to relieve summer heat quench one's thirst, refresh oneself and add to the fun in summer, among the people have to relieve summer heat and the saying of spleen is opened in stomach invigorating.Records such as " cough-relievings, eliminate the phlegm, relieving asthma, relieve summer heat and quench one's thirst " is had in Compendium of Material Medica.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of processing method of Laoyin tea.
Technical scheme of the present invention is: a kind of processing method of adding Laoyin tea making fermented bean curd, is characterized in that comprising the following steps:
A. eagle tea fresh leaves is after cleaning, pulverizing, and squeezes the juice through spiral juice extractor, and it is for subsequent use that the rear sterilization of filtration obtains Laoyin tea fresh squeezing Normal juice;
B. soya bean is placed in clear water and soaks after cleaning, water temperature 6 DEG C-28 DEG C, soak time 24 hours-48 hours, and soaked soya bean adds paste mill grinding by the weight ratio of a soya bean two parts of water, obtains raw material soya-bean milk;
C. raw material heating soybean milk boiled, the fresh squeezing Normal juice of Laoyin tea of adding percentage by weight 20% stirs, and naturally cools to 76 DEG C-84 DEG C, adds coagulating agent gypsum; Gypsum addition is that every double centner juice adds 3.0 kilograms, coagulation forming, supports brain 10-15 minute, and plate is starched, and extracts yellow seriflux, then extrusion forming out;
D. the fermented bean curd briquet inoculation fermented bean curd after shaping is produced with zymophyte, after fermentation, the Laoyin tea juice fermented bean curd briquet of maturation is put into container, tea juice soup stock is injected again in container, described tea juice soup stock is allocated by the fresh squeezing Normal juice of the Laoyin tea of step a, yellow rice wine, sugar and salt and is made, sealing, left at room temperature carries out later stage fermentation.
The present invention, according to the production status of fermented bean curd, in order to improve the quality of fermented bean curd, through groping for many years, has invented a kind of brand-new fermented bean curd processing method.The present invention adopts fresh eagle tealeaves, makes Laoyin tea juice fermented bean curd through the formula of science and sophisticated equipment, containing abundant vitamin, carbohydrate and several mineral materials and trace element.Have fermented bean curd and the peculiar fragrance of Laoyin tea, pure natural does not add chemical composition, excellent flora activation, adds the taste of fermented bean curd mouthfeel, abundant nutrition.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1: a kind of processing method of adding Laoyin tea making fermented bean curd, is characterized in that comprising the following steps:
A. eagle tea fresh leaves is after cleaning, pulverizing, and squeezes the juice through spiral juice extractor, and it is for subsequent use that the rear sterilization of filtration obtains Laoyin tea fresh squeezing Normal juice;
B. soya bean is placed in clear water and soaks after cleaning, water temperature 6 DEG C, soak time 24 hours, and soaked soya bean adds paste mill grinding by the weight ratio of a soya bean two parts of water, obtains raw material soya-bean milk;
C. raw material heating soybean milk boiled, the fresh squeezing Normal juice of Laoyin tea of adding percentage by weight 20% stirs, and naturally cools to 76 DEG C, adds coagulating agent gypsum; Gypsum addition is that every double centner juice adds 3.0 kilograms, coagulation forming, supports brain 10 minutes, and plate is starched, and extracts yellow seriflux, then extrusion forming out;
D. the fermented bean curd briquet inoculation fermented bean curd after shaping is produced with zymophyte, after fermentation, the Laoyin tea juice fermented bean curd briquet of maturation is put into container, tea juice soup stock is injected again in container, described tea juice soup stock is allocated by the fresh squeezing Normal juice of the Laoyin tea of step a, yellow rice wine, sugar and salt and is made, sealing, left at room temperature carries out later stage fermentation.
Embodiment 2: a kind of processing method of adding Laoyin tea making fermented bean curd, is characterized in that comprising the following steps:
A. eagle tea fresh leaves is after cleaning, pulverizing, and squeezes the juice through spiral juice extractor, and it is for subsequent use that the rear sterilization of filtration obtains Laoyin tea fresh squeezing Normal juice;
B. soya bean is placed in clear water and soaks after cleaning, water temperature 28 DEG C, soak time 48 hours, and soaked soya bean adds paste mill grinding by the weight ratio of a soya bean two parts of water, obtains raw material soya-bean milk;
C. raw material heating soybean milk boiled, the fresh squeezing Normal juice of Laoyin tea of adding percentage by weight 20% stirs, and naturally cools to 84 DEG C, adds coagulating agent gypsum; Gypsum addition is that every double centner juice adds 3.0 kilograms, coagulation forming, supports brain 15 minutes, and plate is starched, and extracts yellow seriflux, then extrusion forming out;
D. the fermented bean curd briquet inoculation fermented bean curd after shaping is produced with zymophyte, after fermentation, the Laoyin tea juice fermented bean curd briquet of maturation is put into container, tea juice soup stock is injected again in container, described tea juice soup stock is allocated by the fresh squeezing Normal juice of the Laoyin tea of step a, yellow rice wine, sugar and salt and is made, sealing, left at room temperature carries out later stage fermentation.
Embodiment 3: a kind of processing method of adding Laoyin tea making fermented bean curd, is characterized in that comprising the following steps:
A. eagle tea fresh leaves is after cleaning, pulverizing, and squeezes the juice through spiral juice extractor, and it is for subsequent use that the rear sterilization of filtration obtains Laoyin tea fresh squeezing Normal juice;
B. soya bean is placed in clear water and soaks after cleaning, water temperature 18 DEG C, soak time 36 hours, and soaked soya bean adds paste mill grinding by the weight ratio of a soya bean two parts of water, obtains raw material soya-bean milk;
C. raw material heating soybean milk boiled, the fresh squeezing Normal juice of Laoyin tea of adding percentage by weight 20% stirs, and naturally cools to 80 DEG C, adds coagulating agent gypsum; Gypsum addition is that every double centner juice adds 3.0 kilograms, coagulation forming, supports brain 12 minutes, and plate is starched, and extracts yellow seriflux, then extrusion forming out;
D. the fermented bean curd briquet inoculation fermented bean curd after shaping is produced with zymophyte, after fermentation, the Laoyin tea juice fermented bean curd briquet of maturation is put into container, tea juice soup stock is injected again in container, described tea juice soup stock is allocated by the fresh squeezing Normal juice of the Laoyin tea of step a, yellow rice wine, sugar and salt and is made, sealing, left at room temperature carries out later stage fermentation.
Embodiment 4: a kind of processing method of adding Laoyin tea making fermented bean curd, is characterized in that comprising the following steps:
A. eagle tea fresh leaves is after cleaning, pulverizing, and squeezes the juice through spiral juice extractor, and it is for subsequent use that the rear sterilization of filtration obtains Laoyin tea fresh squeezing Normal juice;
B. soya bean is placed in clear water and soaks after cleaning, water temperature 18 DEG C, soak time 36 hours, and soaked soya bean adds paste mill grinding by the weight ratio of a soya bean two parts of water, obtains raw material soya-bean milk;
C. raw material heating soybean milk boiled, the fresh squeezing Normal juice of Laoyin tea of adding percentage by weight 20% stirs, and naturally cools to 80 DEG C, adds coagulating agent gypsum; Gypsum addition is that every double centner juice adds 3.0 kilograms, coagulation forming, supports brain 12 minutes, and plate is starched, and extracts yellow seriflux, then extrusion forming out;
D. the fermented bean curd briquet inoculation fermented bean curd after shaping is produced with zymophyte, after fermentation, the Laoyin tea juice fermented bean curd briquet of maturation is put into container, tea juice soup stock is injected again in container, described tea juice soup stock is mixed by the fresh squeezing Normal juice 80% of the Laoyin tea of step a and yellow rice wine 20%, add sugar again and salt allotment is made, sugared and salt addition is that every 500ml mixed liquor adds sugared 40g and salt 80g; Seal, left at room temperature carries out later stage fermentation again.

Claims (1)

1. add the processing method that Laoyin tea makes fermented bean curd, it is characterized in that comprising the following steps:
A. eagle tea fresh leaves is after cleaning, pulverizing, and squeezes the juice through spiral juice extractor, and it is for subsequent use that the rear sterilization of filtration obtains Laoyin tea fresh squeezing Normal juice;
B. soya bean is placed in clear water and soaks after cleaning, water temperature 6 DEG C-28 DEG C, soak time 24 hours-48 hours, and soaked soya bean adds paste mill grinding by the weight ratio of a soya bean two parts of water, obtains raw material soya-bean milk;
C. raw material heating soybean milk boiled, the fresh squeezing Normal juice of Laoyin tea of adding percentage by weight 20% stirs, and naturally cools to 76 DEG C-84 DEG C, adds coagulating agent gypsum; Gypsum addition is that every double centner juice adds 3.0 kilograms, coagulation forming, supports brain 10-15 minute, and plate is starched, and extracts yellow seriflux, then extrusion forming out;
D. the fermented bean curd briquet inoculation fermented bean curd after shaping is produced with zymophyte, after fermentation, the Laoyin tea juice fermented bean curd briquet of maturation is put into container, tea juice soup stock is injected again in container, described tea juice soup stock is allocated by the fresh squeezing Normal juice of the Laoyin tea of step a, yellow rice wine, sugar and salt and is made, sealing, left at room temperature carries out later stage fermentation.
CN201510245980.6A 2015-05-15 2015-05-15 Processing method of fermented bean curd by adding eagle tea Pending CN104904868A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106106801A (en) * 2016-06-30 2016-11-16 界首市赫赫发生物科技有限公司 A kind of Tonnae Sinensis fermented 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
CN107751400A (en) * 2016-08-18 2018-03-06 黄山市牯牛降酿造食品有限责任公司 A kind of preparation method of keemun fermented bean curd
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 (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696780A (en) * 2012-06-15 2012-10-03 重庆敦康农业发展股份合作社 Process for processing vegetable wrapped fermented bean curds
CN102986908A (en) * 2012-10-18 2013-03-27 阳良明 Preparation process of fermented bean curd with black tea flavor
CN103262897A (en) * 2013-04-07 2013-08-28 青阳县群赢绿色食品开发有限公司 Preparation method of hawthorn fermented bean curd

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696780A (en) * 2012-06-15 2012-10-03 重庆敦康农业发展股份合作社 Process for processing vegetable wrapped fermented bean curds
CN102986908A (en) * 2012-10-18 2013-03-27 阳良明 Preparation process of fermented bean curd with black tea flavor
CN103262897A (en) * 2013-04-07 2013-08-28 青阳县群赢绿色食品开发有限公司 Preparation method of hawthorn fermented bean curd

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106106801A (en) * 2016-06-30 2016-11-16 界首市赫赫发生物科技有限公司 A kind of Tonnae Sinensis fermented bean curd
CN107751400A (en) * 2016-08-18 2018-03-06 黄山市牯牛降酿造食品有限责任公司 A kind of preparation method of keemun fermented 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
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

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Application publication date: 20150916

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