CN107307092A - A kind of scented tea of low water consumption five is drying to make technique - Google Patents
A kind of scented tea of low water consumption five is drying to make technique Download PDFInfo
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- CN107307092A CN107307092A CN201710505862.3A CN201710505862A CN107307092A CN 107307092 A CN107307092 A CN 107307092A CN 201710505862 A CN201710505862 A CN 201710505862A CN 107307092 A CN107307092 A CN 107307092A
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- soybean
- hot pressing
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- bean curd
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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
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to bean product preparation technology field, and in particular to a kind of scented tea of low water consumption five is drying to make technique.Removed specifically, tentatively removing the obvious entrapped contaminants in soybean surface, on soybean top layer, one layer of iron sucrose of even application and 2 3%w/v physiological saline press 1:1 spray coating liquor being mixed to get, high humidity environment promotees epidermis water suction processing, and rinsing continues spraying spray coating liquor and promotees water suction processing, with water mixing defibrination defibrination, residue is filtered out, retains filtrate and is well mixed with baste, point slurry, stands, and forms jellied bean curd, hot pressing after wrapping up jellied bean curd, the dried bean curd section obtained to hot pressing, obtains tea and does, and the dry manufacture craft of present invention making tea significantly reduces the water consume during the drying work of tea, with the energy is saved, the meaning of production cost is reduced.
Description
Technical field
The present invention relates to bean product preparation technology field, and in particular to a kind of scented tea of low water consumption five is drying to make technique.
Background technology
Tea is done, and is a kind of high-end bean product, is refined during specific making from ten several natural materials such as high quality soybean, radix glycyrrhizaes
Form, and color and luster sauce red, chew carefully taste length, lasting taste, flexible, doubling constantly etc. characteristic.In addition to containing abundant vegetable protein,
18 kinds of amino acid also containing needed by human body, and ten several trace elements such as calcium, magnesium, molybdenum, manganese, selenium, strontium, copper.The 5th
The whole nation trace element with health association by some famous nutritionists be accredited as color have it is good, suitable for people of all ages
Nutritional health food.It is also simultaneously the optimum food travelling, drink, having tea.
Current tea does manufacture craft and generally comprises the production process such as bubble beans, cleaning, defibrination, mashing off, point slurry, squeezing, mulling,
Water consumption process is mainly bubble beans, cleaning, mulling process, causes beans bar manufacturing process water consume larger.
The content of the invention
Make technique it is an object of the invention to provide a kind of scented tea of low water consumption five is drying.
The technical solution adopted by the present invention, which is that a kind of scented tea of low water consumption five is drying, makees technique, specifically,
（1）It is artificial preliminary by the obvious entrapped contaminants removal in soybean surface, one layer of iron sucrose of even application and 2-3% on soybean top layer
W/v physiological saline presses 1:1 spray coating liquor being mixed to get, be placed in temperature be 52-55 DEG C, humidity be standing in the environment of 96-98%
70-75 minutes；
（2）Obtained soybean will be handled with water by 1:3-4 volume ratio mixing, is stirred 4-5 minutes by 50-60r/min speed,
Manually pull out, dry surface moisture；
（3）Continue to press 1 in one layer of iron sucrose of soybean top layer even application and 2-3%w/v physiological saline:1 spraying being mixed to get
Liquid, be placed in temperature be 52-55 DEG C, humidity be to stand 250-260 minutes in the environment of 96-98%；
（4）Resulting soybean and water are pressed 1:3.8-4 volume ratio defibrination, obtains soybean milk liquid；
（5）The soybean milk liquid of acquisition is filtered out into residue, retains filtrate, is well mixed with baste, point slurry stands, forms jellied bean curd；
（6）Hot pressing after wrapping up jellied bean curd, 80-85 DEG C of hot pressing temperature, pressure is 38-40kg/cm 2, hot pressing time is
8-10 minutes；
（7）The dried bean curd section obtained to hot pressing, obtains tea and does.
It is preferred that, soybean milk liquid is filtered out before residue, by soybean milk liquid microwave frequency be 260-270Hz, power be 100-105 watts
Microwave under handle 6-7 minutes；
It is preferred that, specifically, when the baste specifically makes, water, five-spice powder, tealeaves are pressed into 500：7-9:2-3 weight ratio
Mixing, after boiling, in feeding pressure pan, high pressure pressure inside the tank is 1-2MPa, and boosts to 40- with 1MPa/min rate of pressure rise
42MPa, bleeds off pressure filtering, obtains filtrate, and 2-3 parts of sugar, 1-1.5 parts of soy sauce, 2-3 parts of light soy sauce, 10- are added into every 500 parts of filtrate
12 portions of salt are well mixed, and obtain baste；
It is preferred that, the soybean milk liquid of acquisition is filtered out into residue, retains filtrate, 100 are pressed with baste:10-13% volume ratio is mixed
It is even；
It is preferred that, hot pressing after wrapping up jellied bean curd, 82 DEG C of hot pressing temperature, pressure is 40kg/cm 2, hot pressing time is 8
Minute.
Beneficial effect of the present invention is that the dry manufacture craft of present invention making tea significantly reduces the water during the drying work of tea
Consumption, with the energy is saved, reduces the meaning of production cost, the damp glow of obtained tea dry color, aromatic flavour, the fresh perfume (or spice) of mouthfeel have
Certain toughness and not cracky；
Specifically, the present invention is before cleaning soybean, on soybean top layer, one layer of iron sucrose of even application is pressed with 2-3%w/v physiological saline
1:1 spray coating liquor being mixed to get, be placed in temperature be 52-55 DEG C, humidity be to stand 70-75 minutes in the environment of 96-98%, help
In soybean epidermis water swelling, beneficial to cleaning, soybean epidermal fold entrapped contaminants can be cleaned up for one time, significantly save clear
Wash water consumes；
Continue to press 1 in one layer of iron sucrose of soybean top layer even application and 2-3%w/v physiological saline:1 spray coating liquor being mixed to get, puts
In temperature be 52-55 DEG C, humidity be to stand 250-260 minute in the environment of 96-98%, contribute to the water suction of soybean benevolence, the processing
The soybean water absorption rate that PROCESS FOR TREATMENT is obtained reaches 93-95%, is emulsified beneficial to follow-up defibrination, and the handling process is realized big without immersion
Beans also can fully absorb water, and significantly save soaking bean water consumption；
Resulting soybean and water are pressed 1:3.8-4 volume ratio defibrination, is 260-270Hz by the slurries microwave frequency of acquisition,
Power is handles 6-7 minutes under 100-105 watts of microwave, microwave treatment is in addition to curing effect, moreover it is possible to significantly improve soybean
Middle nutritional ingredient dissolution rate, improves soya-bean milk concentration of slurry；
The present invention is seasoned using addition baste mode to dried bean curd, is eliminated mulling halogen and is done technique, not only saves water consume, and
And energy consumption needed for heating is saved, 80-85 DEG C of hot pressing temperature is set during hot pressing, pressure is 38-40kg/cm 2, more conducively baste
Fully merged with beans brain, and produce tempting fragrance, improve the sensory evaluation scores of dried bean curd；
When specific baste makes, water, five-spice powder, tealeaves are pressed 500：7-9:2-3 weight is than mixing, after boiling, and feeding is high
Press in tank, high pressure pressure inside the tank is 1-2MPa, and 40-42MPa, boost process processing are boosted to 1MPa/min rate of pressure rise
Taste compound in five-spice powder and tealeaves is conducive to be fully dissolved out, it is ensured that relatively low usage amount can also obtain strong baste.
Embodiment
Embodiment 1, a kind of scented tea of low water consumption five is drying makees technique, specifically,
（1）It is artificial preliminary by the obvious entrapped contaminants removal in soybean surface, one layer of iron sucrose of even application and 2%w/v on soybean top layer
Physiological saline presses 1:1 spray coating liquor being mixed to get, be placed in temperature be 52 DEG C, humidity be to stand 70 minutes in the environment of 96%；
（2）Obtained soybean will be handled with water by 1:3 volume ratio mixing, is stirred 4 minutes by 50r/min speed, manually dragged for
Go out, dry surface moisture；
（3）Continue to press 1 in one layer of iron sucrose of soybean top layer even application and 2%w/v physiological saline:1 spray coating liquor being mixed to get,
Be placed in temperature be 52 DEG C, humidity be to stand 250 minutes in the environment of 96%；
（4）Resulting soybean and water are pressed 1:3.8 volume ratio defibrination, is 260Hz, power by the slurries microwave frequency of acquisition
To be handled 6 minutes under 100 watts of microwaves；
（5）The slurries of acquisition are filtered out into residue, retain filtrate, 100 are pressed with baste:10% volume ratio is well mixed, point
Slurry, stands, and forms jellied bean curd；
（6）Hot pressing after wrapping up jellied bean curd, 80 DEG C of hot pressing temperature, pressure is 38kg/cm 2, hot pressing time is 8 minutes；
（7）The dried bean curd section obtained to hot pressing, obtains tea and does；
Specifically, when the baste specifically makes, water, five-spice powder, tealeaves are pressed into 500：7:2 weight is than mixing, after boiling,
Send into pressure pan, high pressure pressure inside the tank is 1MPa, and boosts to 40MPa with 1MPa/min rate of pressure rise, bleeds off pressure filtering, obtains
To filtrate, 2 portions of sugar, 1 portion of soy sauce, 2 portions of light soy sauce, 10 portions of salt are added into every 500 parts of filtrate and are well mixed, baste is obtained.
Embodiment 2, a kind of scented tea of low water consumption five is drying makees technique, specifically,
（1）It is artificial preliminary by the obvious entrapped contaminants removal in soybean surface, one layer of iron sucrose of even application and 3%w/v on soybean top layer
Physiological saline presses 1:1 spray coating liquor being mixed to get, be placed in temperature be 55 DEG C, humidity be to stand 75 minutes in the environment of 98%；
（2）Obtained soybean will be handled with water by 1:4 volume ratio mixing, is stirred 5 minutes by 60r/min speed, manually dragged for
Go out, dry surface moisture；
（3）Continue to press 1 in one layer of iron sucrose of soybean top layer even application and 3%w/v physiological saline:1 spray coating liquor being mixed to get,
Be placed in temperature be 55 DEG C, humidity be to stand 260 minutes in the environment of 98%；
（4）Resulting soybean and water are pressed 1:3.4 volume ratio defibrination, is 270Hz, power by the slurries microwave frequency of acquisition
To be handled 7 minutes under 105 watts of microwaves；
（5）The slurries of acquisition are filtered out into residue, retain filtrate, 100 are pressed with baste:13% volume ratio is well mixed, point
Slurry, stands, and forms jellied bean curd；
（6）Hot pressing after wrapping up jellied bean curd, 85 DEG C of hot pressing temperature, pressure is 40kg/cm 2, hot pressing time is 10 minutes；
（7）The dried bean curd section obtained to hot pressing, obtains tea and does；
Specifically, when the baste specifically makes, water, five-spice powder, tealeaves are pressed into 500：9:3 weight is than mixing, after boiling,
Send into pressure pan, high pressure pressure inside the tank is 2MPa, and boosts to 42MPa with 1MPa/min rate of pressure rise, bleeds off pressure filtering, obtains
To filtrate, 3 portions of sugar, 1.5 portions of soy sauce, 3 portions of light soy sauce, 12 portions of salt are added into every 500 parts of filtrate and are well mixed, seasoning is obtained
Juice.
Embodiment 3, a kind of scented tea of low water consumption five is drying makees technique, specifically,
（1）It is artificial preliminary by the obvious entrapped contaminants removal in soybean surface, one layer of iron sucrose of even application and 2.5% on soybean top layer
W/v physiological saline presses 1:1 spray coating liquor being mixed to get, be placed in temperature be 53 DEG C, humidity be to stand 72 minutes in the environment of 99%；
（2）Obtained soybean will be handled with water by 1:3.5 volume ratio mixing, is stirred 4.2 minutes, people by 55r/min speed
Work is pulled out, dries surface moisture；
（3）Continue to press 1 in one layer of iron sucrose of soybean top layer even application and 2.6%w/v physiological saline:1 spraying being mixed to get
Liquid, be placed in temperature be 53 DEG C, humidity be to stand 255 minutes in the environment of 97%；
（4）Resulting soybean and water are pressed 1:3.9 volume ratio defibrination, is 265Hz, power by the slurries microwave frequency of acquisition
To be handled 6.5 minutes under 103 watts of microwaves；
（5）The slurries of acquisition are filtered out into residue, retain filtrate, 100 are pressed with baste:12% volume ratio is well mixed, point
Slurry, stands, and forms jellied bean curd；
（6）Hot pressing after wrapping up jellied bean curd, 83 DEG C of hot pressing temperature, pressure is 39kg/cm 2, hot pressing time is 9 minutes；
（7）The dried bean curd section obtained to hot pressing, obtains tea and does；
Specifically, when the baste specifically makes, water, five-spice powder, tealeaves are pressed into 500：8:2.5 weight is boiled than mixing
Afterwards, in feeding pressure pan, high pressure pressure inside the tank is 1.3MPa, and boosts to 41MPa with 1MPa/min rate of pressure rise, is bled off pressure
Filter, obtains filtrate, and 2.5 portions of sugar, 1.2 portions of soy sauce, 2.4 portions of light soy sauce, 11 portions of salt are added into every 500 parts of filtrate and are well mixed,
Obtain baste.
Claims (5)
1. a kind of scented tea of low water consumption five is drying to make technique, it is characterised in that specifically,
（1）It is artificial preliminary by the obvious entrapped contaminants removal in soybean surface, one layer of iron sucrose of even application and 2-3% on soybean top layer
W/v physiological saline presses 1:1 spray coating liquor being mixed to get, be placed in temperature be 52-55 DEG C, humidity be standing in the environment of 96-98%
70-75 minutes；
（2）Obtained soybean will be handled with water by 1:3-4 volume ratio mixing, is stirred 4-5 minutes by 50-60r/min speed,
Manually pull out, dry surface moisture；
（3）Continue to press 1 in one layer of iron sucrose of soybean top layer even application and 2-3%w/v physiological saline:1 spraying being mixed to get
Liquid, be placed in temperature be 52-55 DEG C, humidity be to stand 250-260 minutes in the environment of 96-98%；
（4）Resulting soybean and water are pressed 1:3.8-4 volume ratio defibrination, obtains soybean milk liquid；
（5）The soybean milk liquid of acquisition is filtered out into residue, retains filtrate, is well mixed with baste, point slurry stands, forms jellied bean curd；
（6）Hot pressing after wrapping up jellied bean curd, 80-85 DEG C of hot pressing temperature, pressure is 38-40kg/cm 2, hot pressing time is
8-10 minutes；
（7）The dried bean curd section obtained to hot pressing, obtains tea and does.
2. the scented tea of a kind of low water consumption five according to claim 1 is drying to make technique, it is characterised in that
Soybean milk liquid is filtered out before residue, in microwave frequency is 260-270Hz by soybean milk liquid, and power is locates under 100-105 watts of microwave
Reason 6-7 minutes.
3. the scented tea of a kind of low water consumption five according to claim 1 is drying to make technique, it is characterised in that
Specifically, when the baste specifically makes, water, five-spice powder, tealeaves are pressed into 500：7-9:2-3 weight is boiled than mixing
After boiling, in feeding pressure pan, high pressure pressure inside the tank is 1-2MPa, and boosts to 40-42MPa with 1MPa/min rate of pressure rise,
Filtering is bled off pressure, filtrate is obtained, 2-3 portions of sugar, 1-1.5 portions of soy sauce, 2-3 portions of light soy sauce, 10-12 portions of foods are added into every 500 parts of filtrate
Salt is well mixed, and obtains baste.
4. the scented tea of a kind of low water consumption five according to claim 3 is drying to make technique, it is characterised in that
The soybean milk liquid of acquisition is filtered out into residue, retains filtrate, 100 are pressed with baste:10-13% volume ratio is mixed.
5. the scented tea of a kind of low water consumption five according to claim 3 is drying to make technique, it is characterised in that
Hot pressing after wrapping up jellied bean curd, 82 DEG C of hot pressing temperature, pressure is 40kg/cm 2, hot pressing time is 8 minutes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710505862.3A CN107307092A (en) | 2017-06-28 | 2017-06-28 | A kind of scented tea of low water consumption five is drying to make technique |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710505862.3A CN107307092A (en) | 2017-06-28 | 2017-06-28 | A kind of scented tea of low water consumption five is drying to make technique |
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| CN107307092A true CN107307092A (en) | 2017-11-03 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113558189A (en) * | 2021-07-26 | 2021-10-29 | 宁夏兴豆缘豆制品有限公司 | Heating forming process for production of tofu pudding |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1413502A (en) * | 2001-10-24 | 2003-04-30 | 周泽清 | Multi-flavour lactone bean curd and its making method |
| CN101288449A (en) * | 2008-05-27 | 2008-10-22 | 李见成 | Preparation method of instant bean curd powder |
| CN103621681A (en) * | 2013-11-20 | 2014-03-12 | 安徽月亮食品有限责任公司 | Production process for five-spice-flavored dried bean curds |
| CN105145849A (en) * | 2015-08-11 | 2015-12-16 | 山东亿尚同颜生物科技有限公司 | Preparation method of soybean milk with high content of nutritional ingredients |
-
2017
- 2017-06-28 CN CN201710505862.3A patent/CN107307092A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1413502A (en) * | 2001-10-24 | 2003-04-30 | 周泽清 | Multi-flavour lactone bean curd and its making method |
| CN101288449A (en) * | 2008-05-27 | 2008-10-22 | 李见成 | Preparation method of instant bean curd powder |
| CN103621681A (en) * | 2013-11-20 | 2014-03-12 | 安徽月亮食品有限责任公司 | Production process for five-spice-flavored dried bean curds |
| CN105145849A (en) * | 2015-08-11 | 2015-12-16 | 山东亿尚同颜生物科技有限公司 | Preparation method of soybean milk with high content of nutritional ingredients |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113558189A (en) * | 2021-07-26 | 2021-10-29 | 宁夏兴豆缘豆制品有限公司 | Heating forming process for production of tofu pudding |
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Application publication date: 20171103 |
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