CN105961625A - Matcha-flavored dried bean curds capable of moistening lung for arresting cough and preparation method of matcha-flavored dried bean curds - Google Patents
Matcha-flavored dried bean curds capable of moistening lung for arresting cough and preparation method of matcha-flavored dried bean curds Download PDFInfo
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- CN105961625A CN105961625A CN201610308319.XA CN201610308319A CN105961625A CN 105961625 A CN105961625 A CN 105961625A CN 201610308319 A CN201610308319 A CN 201610308319A CN 105961625 A CN105961625 A CN 105961625A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention discloses matcha-flavored dried bean curds capable of moistening the lung for arresting a cough. The matcha-flavored dried bean curds are prepared from the following raw materials in parts by weight: 220-230 parts of soybeans, 5-8 parts of matcha powder, 4-5 parts of longan powder, 6-8 parts of licorice roots, 2-3 parts of tendril-leaved fritillary bulbs, 4-5 parts of purple perilla, 5-7 parts of allium macrostemon bunge, 6-8 parts of coix seeds, 7-9 parts of lotus root starch, an appropriate amount of lactose, an appropriate amount of citric acid and an appropriate quantity of lactic acid bacteria.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of matcha perfume (or spice) nourishing the lung to arrest cough dried tofu and preparation method thereof.
Background technology
Bean curd is invented in China, is increasingly becoming one of favorite bean product of south east asia resident.Bean curd is that Semen sojae atricolor is also contained water, carbohydrate and other component by flooding, the protein gel solidified with acid or salt.Its course of processing is broadly divided into two steps: the first step is by soybeans soaking, defibrination, mashing off, screenings isolated bean milk；Second step is to be boiled by bean milk and add coagulator so that it is solidification forms soybean curd, through suitably pressurizeing and discharging part Free water, i.e. obtains the bean curd (soy protein gel) with definite shape, hardness, elasticity and retentiveness.Bean curd is different due to its processing method, and product type is numerous.China is modal Glycine max (L.) Merr., bei-tofu, inner ester bean curd, processed bean curd, color bean curd, bittern tofu, tender bean curd etc..According to its processing characteristic, texture characteristic and water content, commercially available bean curd can be divided into again: hard bean curd, dried bean curd, soft bean curd and inner ester bean curd.
Dried tofu refers to that bean curd makes bean-curd product through dewatering process, is most representative bean-curd product on domestic market.Dried bean curd have the laudatory title of Vegetable meat, containing the nutrient substance of the needed by human such as rich in protein fat carbohydrate and calcium ferrophosphorus, has the advantage such as easily digested balanced in nutrition, all-ages.Owing to the dried tofu on market compares the most traditional in manufacturing process, it is all by defibrination direct after soybeans soaking, boils, add coagulator the most again and solidify, obtain through squeezing, the beany flavor of the dried tofu so obtained is bigger, and the residual of coagulator also can produce certain injury to people.Accordingly, it would be desirable to research and develop a kind of new technique to solve the problems referred to above.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of matcha perfume (or spice) nourishing the lung to arrest cough dried tofu and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of matcha perfume (or spice) nourishing the lung to arrest cough dried tofu, is made up of the raw material of following weight portion: Semen Glycines 220-230, matcha powder 5-8, Arillus Longan powder 4-5, Radix Glycyrrhizae 6-8, Bulbus Fritillariae Cirrhosae 2-3, Folium Perillae 4-5, Allium macrostemon 5-7, Semen Coicis 6-8, Amylum Nelumbinis Rhizomatis 7-9, lactose is appropriate, citric acid is appropriate, lactic acid bacteria is appropriate.
The preparation method of described a kind of matcha perfume (or spice) nourishing the lung to arrest cough dried tofu, comprises the following steps:
(1) add after Semen Glycines being cleaned in the warm water of 23-25 DEG C and soak 6-8h, then the Semen Glycines soaked is placed on water proof in water-bath to cook, it is dried Semen Glycines after cooling after being 35-40% to water content to be sent into by Semen sojae atricolor in bulking machine again and carries out expanding treatment, carry out defibrination with sending into together after the warm water soaking 2-3h of 7-8 times 23-25 DEG C in fiberizer the most again, after filtration, obtain bean milk；
(2) by Radix Glycyrrhizae, Bulbus Fritillariae Cirrhosae, Folium Perillae, Allium macrostemon, the soak by water 50-60min of Semen Coicis use 6-7 times, again by filtering residue boiling 30-40min after filtration, concentrated after merging decoction liquor, obtained concentrated traditional Chinese medicine liquid；
(3) appropriate lactobacillus inoculum is taken in the 15mL milk of sterilizing, 20-24h is activated at 35-37 DEG C, then take 1mL and inoculate in 15ml milk, activation 20-24h is continued at 35-37 DEG C, then the activated spawn obtained is accessed in the 100ml bean milk of sterilizing, under conditions of 35-37 DEG C, cultivate 24-28h, obtain lactic acid bacteria culture solution；
(4) bean milk that step (1) obtains is weighed the 15-20% of its weight portion, the supernatant is taken after centrifugal treating, the emulsion of lower floor is re-poured in remaining bean milk, then using citric acid to ferment the lactic acid bacteria culture solution that the pH regulator of the supernatant is the lactose and 6-7% that add its weight portion 1.5-2% after 5.5-6 to pH value of solution under conditions of temperature is 35-37 DEG C is 3.5-3.8, obtains bean milk coagulator；
(5) post-heating of remaining bean milk being mixed homogeneously with concentrated traditional Chinese medicine liquid, matcha powder, Arillus Longan powder, Amylum Nelumbinis Rhizomatis boil 15-20min after fast cooling to less than 10 DEG C, carry out heated and boiled 15-20min the most again, bean milk coagulator is added while the pH stirred to mixture is 5.0-5.2 when bean milk temperature naturally cools to about 80 DEG C, drainage after insulation 10-15min, obtains gel bean brain；
(6) being put into by gel bean brain and squeeze 40-50min in compacting tool set under pressure 3-5MPa, period keeps temperature 65-75 DEG C, treats to ooze out without moisture, obtain described matcha perfume (or spice) nourishing the lung to arrest cough dried tofu.
The invention have the advantage that the present invention passes through the Semen Glycines expanded defibrination again after cooking that will soak, be possible not only to remove beany flavor, and water absorption rate can be increased, increase the pulping rate of Semen sojae atricolor, improve yield；It is possible not only to avoid adding the harm that other chemical coagulant produce by using bean milk itself to carry out fermenting to obtain coagulator to carry out solidifying, but also the quality of dried tofu can be improved, increase its nutritive value.The matcha etc. added in manufacturing process adds the mouthfeel of dried tofu, improves taste, and the Radix Glycyrrhizae of interpolation, Bulbus Fritillariae Cirrhosae etc. also have the health-care effect of nourishing the lung to arrest cough.
Detailed description of the invention
A kind of matcha perfume (or spice) nourishing the lung to arrest cough dried tofu, is made up of the raw material of following weight portion (kg): Semen Glycines 220, matcha powder 5, Arillus Longan powder 4, Radix Glycyrrhizae 6, Bulbus Fritillariae Cirrhosae 2, Folium Perillae 4, Allium macrostemon 5, Semen Coicis 6, Amylum Nelumbinis Rhizomatis 7, lactose is appropriate, citric acid is appropriate, lactic acid bacteria is appropriate.
The preparation method of described a kind of matcha perfume (or spice) nourishing the lung to arrest cough dried tofu, comprises the following steps:
(1) add after Semen Glycines being cleaned in the warm water of 23 DEG C and soak 6h, then the Semen Glycines soaked is placed on water proof in water-bath to cook, being dried by Semen Glycines after cooling to water content is to send into Semen sojae atricolor in bulking machine after 35% to carry out expanding treatment again, fiberizer carries out defibrination with sending into together after the warm water soaking 2h of 7 times 23 DEG C the most again, after filtration, obtain bean milk；
(2) by Radix Glycyrrhizae, Bulbus Fritillariae Cirrhosae, Folium Perillae, Allium macrostemon, the soak by water 50min of Semen Coicis use 6 times, again by filtering residue boiling 30min after filtration, concentrated after merging decoction liquor, obtained concentrated traditional Chinese medicine liquid；
(3) appropriate lactobacillus inoculum is taken in the 15mL milk of sterilizing, 20h is activated at 35 DEG C, then take 1mL and inoculate in 15ml milk, activation 20h is continued at 35 DEG C, then the activated spawn obtained is accessed in the 100ml bean milk of sterilizing, under conditions of 35 DEG C, cultivate 24h, obtain lactic acid bacteria culture solution；
(4) bean milk that step (1) obtains is weighed the 15% of its weight portion, the supernatant is taken after centrifugal treating, the emulsion of lower floor is re-poured in remaining bean milk, then using citric acid is that add the lactose of its weight portion 1.5% and the lactic acid bacteria culture solution of 6% to ferment to pH value of solution under conditions of temperature is 35 DEG C after 5.5 be 3.5 by the pH regulator of the supernatant, obtains bean milk coagulator；
(5) post-heating of remaining bean milk being mixed homogeneously with concentrated traditional Chinese medicine liquid, matcha powder, Arillus Longan powder, Amylum Nelumbinis Rhizomatis boil 15min after fast cooling to less than 10 DEG C, carry out heated and boiled 15min the most again, bean milk coagulator is added while the pH stirred to mixture is 5.0 when bean milk temperature naturally cools to about 80 DEG C, drainage after insulation 10min, obtains gel bean brain；
(6) being put into by gel bean brain and squeeze 40min in compacting tool set under pressure 3MPa, period keeps temperature 65 DEG C, treats to ooze out without moisture, obtain described matcha perfume (or spice) nourishing the lung to arrest cough dried tofu.The present invention, by the Semen Glycines expanded defibrination again after cooking that will soak, is possible not only to remove beany flavor, and can increase water absorption rate, increase the pulping rate of Semen sojae atricolor, improve yield；It is possible not only to avoid adding the harm that other chemical coagulant produce by using bean milk itself to carry out fermenting to obtain coagulator to carry out solidifying, but also the quality of dried tofu can be improved, increase its nutritive value.The matcha etc. added in manufacturing process adds the mouthfeel of dried tofu, improves taste, and the Radix Glycyrrhizae of interpolation, Bulbus Fritillariae Cirrhosae etc. also have the health-care effect of nourishing the lung to arrest cough.
Claims (2)
1. a matcha perfume (or spice) nourishing the lung to arrest cough dried tofu, it is characterized in that, be made up of the raw material of following weight portion: Semen Glycines 220-230, matcha powder 5-8, Arillus Longan powder 4-5, Radix Glycyrrhizae 6-8, Bulbus Fritillariae Cirrhosae 2-3, Folium Perillae 4-5, Allium macrostemon 5-7, Semen Coicis 6-8, Amylum Nelumbinis Rhizomatis 7-9, lactose is appropriate, citric acid is appropriate, lactic acid bacteria is appropriate.
The preparation method of a kind of matcha perfume (or spice) nourishing the lung to arrest cough dried tofu the most according to claim 1, it is characterised in that comprise the following steps:
(1) add after Semen Glycines being cleaned in the warm water of 23-25 DEG C and soak 6-8h, then the Semen Glycines soaked is placed on water proof in water-bath to cook, it is dried Semen Glycines after cooling after being 35-40% to water content to be sent into by Semen sojae atricolor in bulking machine again and carries out expanding treatment, carry out defibrination with sending into together after the warm water soaking 2-3h of 7-8 times 23-25 DEG C in fiberizer the most again, after filtration, obtain bean milk；
(2) by Radix Glycyrrhizae, Bulbus Fritillariae Cirrhosae, Folium Perillae, Allium macrostemon, the soak by water 50-60min of Semen Coicis use 6-7 times, again by filtering residue boiling 30-40min after filtration, concentrated after merging decoction liquor, obtained concentrated traditional Chinese medicine liquid；
(3) appropriate lactobacillus inoculum is taken in the 15mL milk of sterilizing, 20-24h is activated at 35-37 DEG C, then take 1mL and inoculate in 15ml milk, activation 20-24h is continued at 35-37 DEG C, then the activated spawn obtained is accessed in the 100ml bean milk of sterilizing, under conditions of 35-37 DEG C, cultivate 24-28h, obtain lactic acid bacteria culture solution；
(4) bean milk that step (1) obtains is weighed the 15-20% of its weight portion, the supernatant is taken after centrifugal treating, the emulsion of lower floor is re-poured in remaining bean milk, then using citric acid to ferment the lactic acid bacteria culture solution that the pH regulator of the supernatant is the lactose and 6-7% that add its weight portion 1.5-2% after 5.5-6 to pH value of solution under conditions of temperature is 35-37 DEG C is 3.5-3.8, obtains bean milk coagulator；
(5) post-heating of remaining bean milk being mixed homogeneously with concentrated traditional Chinese medicine liquid, matcha powder, Arillus Longan powder, Amylum Nelumbinis Rhizomatis boil 15-20min after fast cooling to less than 10 DEG C, carry out heated and boiled 15-20min the most again, bean milk coagulator is added while the pH stirred to mixture is 5.0-5.2 when bean milk temperature naturally cools to about 80 DEG C, drainage after insulation 10-15min, obtains gel bean brain；
(6) being put into by gel bean brain and squeeze 40-50min in compacting tool set under pressure 3-5MPa, period keeps temperature 65-75 DEG C, treats to ooze out without moisture, obtain described matcha perfume (or spice) nourishing the lung to arrest cough dried tofu.
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| CN201610308319.XA CN105961625A (en) | 2016-05-11 | 2016-05-11 | Matcha-flavored dried bean curds capable of moistening lung for arresting cough and preparation method of matcha-flavored dried bean curds |
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| CN201610308319.XA CN105961625A (en) | 2016-05-11 | 2016-05-11 | Matcha-flavored dried bean curds capable of moistening lung for arresting cough and preparation method of matcha-flavored dried bean curds |
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| CN105961625A true CN105961625A (en) | 2016-09-28 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173452A (en) * | 2017-04-26 | 2017-09-19 | 蚌埠市星光豆制品厂 | A kind of skin maintenance lemon purple perilla dried bean curd |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171014A (en) * | 2014-07-11 | 2014-12-03 | 安徽人人福豆业有限公司 | Dried bean curd capable of clearing away lung heat and tonifying qi and preparation method thereof |
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- 2016-05-11 CN CN201610308319.XA patent/CN105961625A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171014A (en) * | 2014-07-11 | 2014-12-03 | 安徽人人福豆业有限公司 | Dried bean curd capable of clearing away lung heat and tonifying qi and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张治勇: "六龙浅酵豆干传统白坯制备的工艺剖析及优化", 《食品科技》 * |
| 赵晋府: "《食品工艺学》", 30 November 1999, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173452A (en) * | 2017-04-26 | 2017-09-19 | 蚌埠市星光豆制品厂 | A kind of skin maintenance lemon purple perilla dried bean curd |
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Application publication date: 20160928 |