CN109122892A - A kind of preparation method of the dried bean curd of unique flavor - Google Patents
A kind of preparation method of the dried bean curd of unique flavor Download PDFInfo
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- CN109122892A CN109122892A CN201810862678.9A CN201810862678A CN109122892A CN 109122892 A CN109122892 A CN 109122892A CN 201810862678 A CN201810862678 A CN 201810862678A CN 109122892 A CN109122892 A CN 109122892A
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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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- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/07—Preservation of milk or milk preparations by irradiation, e.g. by microwaves ; by sonic or ultrasonic waves
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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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/08—Preservation of milk or milk preparations by addition of preservatives
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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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
The invention discloses a kind of preparation methods of the dried bean curd of unique flavor, belong to bean product processing technique field, comprising the following steps: (1) immersion treatment；(2) radiation treatment；(3) soaking in Chinese liquor is handled.Not only salty perfume is palatable for the dried bean curd of preparation method preparation through the invention, unique flavor, it is full of nutrition, also there is blood pressure lowering, anti-oxidant, anti-aging effect, and preparation method is scientific and reasonable, without any chemical addition agent, safety and environmental protection, shelf life is long, has good economic benefit and market popularization value.
Description
Technical field
The invention belongs to bean product processing technique fields, and in particular to a kind of preparation method of the dried bean curd of unique flavor.
Background technique
Dried bean curd is one of the abbreviation of dried bean curd, Chinese tradition bean product, is the reprocessing product of bean curd.Salty perfume is tasty and refreshing, firmly
Middle band is tough, puts long not bad, is to have one of cuisines in the Chinese major styles of cooking.It produces in In South China, the south of the lower reaches of the Yangtze River.Dried bean curd nutrition
It is abundant, containing a large amount of protein, fat, carbohydrate, also minerals containing a variety of needed by human body such as calcium, phosphorus, iron.Bean curd
It is dry to add the condiment such as salt, fennel, Chinese prickly ash, aniseed, rhizoma zingiberis in the production process, it is not only fragrant but also fresh, it eats do not mind long, be known as
" vegetarian ham ".Contain abundant protein, and bean curd albumen category adequate proteins in the bean product such as dried bean curd, not only containing needed by human
8 kinds of amino acid, and its ratio is needed also close to human body, and nutritive value is higher；The lecithin that dried bean curd contains can be removed and is attached to
Cholesterol on vascular wall prevents vascular sclerosis, prevents cardiovascular disease, cardioprotection；Dried bean curd contains several mineral materials, supplement
Calcareous, osteoporosis caused by preventing because of calcium deficiency promotes skeleton development, extremely advantageous to the bone growth of children, old man.In bone
The main reason in bone, calcium exists with the formal distribution of inorganic salts, is the main ingredient for constituting people's bone bone, causes osteoporosis is just
It is the shortage of calcium, bean product calcium rich in and a certain amount of vitamin D, the two is thin in conjunction with can effectively prevent and improve sclerotin
Pine.Under all ages and classes, different physiological status, the demand to nutrition is also different body, to improve immunity of organisms first
Must be by the reasonably combined nutrition to obtain balance of diet, lysine rich in the bean product such as Tofu pudding is unsaturated
Acid, starch sucrose and multivitamin and minerals.
Existing dried bean curd contains only nutritive value specific to bean product itself, and is not endowed other health care function
Effect, and existing dried bean curd monotonous taste or be exactly salty sweet tea or be exactly spices, increasingly without market competitiveness, and
Existing dried bean curd shelf life is all very short, and the dried bean curd of part shelf phase length, which is substantially through addition preservative, extends shelf
The addition of phase, preservative can cause certain injury to human body.
Summary of the invention
The purpose of the present invention is being directed to existing problem, a kind of preparation method of the dried bean curd of unique flavor is provided.Pass through
Not only salty perfume is palatable for the dried bean curd of preparation method preparation of the invention, and unique flavor is full of nutrition, also with blood pressure lowering, it is anti-oxidant,
Anti-aging effect, and preparation method is scientific and reasonable, and without any chemical addition agent, safety and environmental protection, shelf life is long, has fine
Economic benefit and market popularization value.
The present invention is achieved by the following technical solutions:
A kind of preparation method of the dried bean curd of unique flavor, comprising the following steps:
(1) immersion treatment: fresh dried bean curd being placed in soak and is impregnated, and the sound wave of specific frequency is carried out while immersion
Processing, the time of immersion are 2 ~ 3h；
(2) radiation treatment: the dried bean curd after immersion treatment in step (1) being placed in irradiation instrument and carries out radiation treatment, radiation treatment
Mode be β ray, total time of radiation treatment is 90 ~ 100min, and the dosage of radiation treatment is 2 ~ 3Gy/min；
(3) soaking in Chinese liquor is handled: the dried bean curd after radiation treatment in step (2) being placed in the hermetically sealed can equipped with white wine, is closed close
Sealed cans are impregnated, and are constantly passed through negative aeroion into hermetically sealed can while impregnating, and impregnate 2 ~ 3d.
Further, soak in the step (1), is made of following parts by weight of component: 18 ~ 20 parts of plant extracts,
0.5 ~ 0.9 part of tea polyphenols, 0.4 ~ 0.6 part of soybean lecithin, 1 ~ 2 part of tannin, 0.7 ~ 0.9 part of monascin, sterile water 200 ~ 240
Part.
Further, the preparation of the plant extracts, comprising the following steps:
1) 12 ~ 18 parts of German chamomile, 8 ~ 10 parts of black tea, 7 ~ 9 parts of the rose, 5 ~ 7 parts of dried lily bulb, silver of corresponding parts by weight are weighed
3 ~ 6 parts of apricot fruit, 4 ~ 7 parts of car li be collectively disposed in freeze drier and be dried, the temperature of freezing is -7 ~ -6 DEG C, freezing
Time is 4 ~ 5min, and dry temperature is 57 ~ 65 DEG C, and the dry time is 37 ~ 45min；
2) mixture after drying in 1) will be operated and liquid nitrogen is collectively disposed in ball mill for 1:3.2 ~ 3.8 according to weight ratio and carries out
Pulverization process, the revolving speed of ball mill are 1100 ~ 1300rpm, and the time of grinding is 12 ~ 18min；
3) will operate 2) obtained in powder be placed in enzymolysis liquid and handle, the temperature control of enzymolysis liquid is 39 ~ 43 DEG C, enzymatic hydrolysis
The time of processing is 30 ~ 40min；
4) powder after digesting in 3) being operated and be placed in grape wine and impregnated, the temperature control in grape wine is 92 ~ 98 DEG C,
It after impregnating 2 ~ 3h, filters to get filtrate, wherein the parts by weight of grape wine are 2.2 of powder total weight parts obtained in operation 2)
~ 2.4 times.
Further, enzymolysis liquid in the operation 3), is made of: 1 ~ 2 part of pectase, cellulase following parts by weight of component
2 ~ 3 parts, 0.6 ~ 0.8 part of proteolytic enzyme, 200 ~ 220 parts of sterile water.
Further, the frequency of the sound wave of specific frequency is 1200 ~ 1400Hz in the step (1).
Further, the parts by weight of white wine are the dried bean curd total weight parts after step (2) radiation treatment in the step (3)
7 ~ 8 times.
The present invention provides a kind of preparation methods of the dried bean curd of unique flavor, and fresh dried bean curd is placed in soak first
It is impregnated, plant extracts, tea polyphenols, soybean lecithin, tannin, monascin is contained in soak, the plant of addition mentions
It takes in object because imparting dried bean curd containing compounds such as a- bisabolol, GINKGO BILOBA EXTRACT, germacrene, thearubigin, theaflavin
Blood pressure lowering removes free radical, anti-oxidant, anti-aging effect.In addition in the preparation process of plant extracts, first by raw material
Component is freeze-dried, and protects the chemical stability of effective component to greatest extent, then raw material after drying is crushed, powder
The raw material of last shape increases the contact area of effective component, promotes the mutual synergistic effect between effective component, then by acquisition
Powder is placed in enzymolysis liquid and is handled, and gives most suitable hydrolysis temperature, and the eucaryotic cell structure in raw material is destroyed, cell wall
Increase with permeability of cell membranes, the effective component in raw material almost leaches, and the powder after enzymatic hydrolysis is finally placed in grape
It is impregnated in wine, effective component leaches into grape wine, not only increases extraction efficiency, also imparts plant extracts uniqueness
Flavor.The tea polyphenols added in soak are the important activity ingredients of tealeaves, have obvious action for blood pressure lowering, and
And tea polyphenols have anti-oxidant, corrosion-resistant effect, are added in soak, extend the shelf life of dried bean curd to a certain extent,
The soybean lecithin of addition is a kind of active constituent, can promote effect of the effective component to dried bean curd in soak, and tannin can be with
Tea polyphenols are mutually acted synergistically, and crease-resistant, whitening is played the role of, and red sector mycin can slow down the convergence in oral cavity, refinement
The mouthfeel of dried bean curd.It is handled while soak impregnates with the sound wave of specific frequency, ultrasonication is accelerated to impregnate efficiency
It is now relatively conventional mode, but since the frequency of ultrasonic wave is excessively high, sometimes can even ruins the flavor of food, application
People is a large amount of it was found that, the sound wave no more than 1400Hz has good improvement result to the flavor of food, moreover it is possible to very big
The function and effect that soak is improved in degree, are more than this frequency, and function and effect can decrease.Subsequently by the beans after immersion
Dry to carry out β x ray irradiation x, on the one hand β x ray irradiation x can play the role of sterilization, extend the shelf life of dried bean curd, in addition β ray
Dried bean curd can be penetrated, the physical structure of the dried bean curd of change improves the palatability of dried bean curd.Finally the dried bean curd after radiation treatment is placed in
It is impregnated in white wine, white wine not only can be with sterilizing, moreover it is possible to assign dried bean curd unique flavor, that impregnates in white wine is same
When, negative aeroion is passed through into hermetically sealed can, dried bean curd ferments in white wine can generate some toxin, and negative aeroion can be timely
Removing toxin, promote the quality of dried bean curd.
The present invention has the advantage that compared with prior art
Not only salty perfume is palatable for the dried bean curd of preparation method preparation through the invention, and unique flavor is full of nutrition, also has drop blood
Pressure, anti-oxidant, anti-aging effect, and preparation method is scientific and reasonable, without any chemical addition agent, safety and environmental protection, shelf life
It is long, there is good economic benefit and market popularization value.
Specific embodiment
Embodiment 1
A kind of preparation method of the dried bean curd of unique flavor, comprising the following steps:
(1) immersion treatment: fresh dried bean curd being placed in soak and is impregnated, and the sound wave of specific frequency is carried out while immersion
Processing, the time of immersion are 2h；
(2) radiation treatment: the dried bean curd after immersion treatment in step (1) being placed in irradiation instrument and carries out radiation treatment, radiation treatment
Mode be β ray, total time of radiation treatment is 90min, and the dosage of radiation treatment is 2Gy/min；
(3) soaking in Chinese liquor is handled: the dried bean curd after radiation treatment in step (2) being placed in the hermetically sealed can equipped with white wine, is closed close
Sealed cans are impregnated, and are constantly passed through negative aeroion into hermetically sealed can while impregnating, and impregnate 2d.
Further, soak in the step (1), be made of following parts by weight of component: 18 parts of plant extracts, tea are more
0.5 part of phenol, 0.4 part of soybean lecithin, 1 part of tannin, 0.7 part of monascin, 200 parts of sterile water.
Further, the preparation of the plant extracts, comprising the following steps:
1) 12 parts of German chamomile, 8 parts of black tea, 7 parts of the rose, 5 parts of dried lily bulb, 3 parts of ginkgo nut, vehicle of corresponding parts by weight are weighed
Lis 4 parts of son are collectively disposed in freeze drier and are dried, and the temperature of freezing is -7 DEG C, and the time of freezing is 4min, dry
Temperature is 57 DEG C, and the dry time is 37min；
2) mixture after drying in 1) will be operated and liquid nitrogen is collectively disposed in ball mill for 1:3.2 according to weight ratio and crushes
Processing, the revolving speed of ball mill are 1100rpm, and the time of grinding is 12min；
3) will operate 2) obtained in powder be placed in enzymolysis liquid and handle, the temperature control of enzymolysis liquid is 39 DEG C, at enzymatic hydrolysis
The time of reason is 30min；
4) powder after digesting in 3) will be operated and be placed in grape wine and impregnated, the temperature control in grape wine is 92 DEG C, leaching
It after steeping 2h, filters to get filtrate, wherein the parts by weight of grape wine are 2.2 times of powder total weight parts obtained in operation 2).
Further, enzymolysis liquid in the operation 3), is made of following parts by weight of component: 1 part of pectase, cellulase 2 ~
3 parts, 0.6 part of proteolytic enzyme, 200 parts of sterile water.
Further, the frequency of the sound wave of specific frequency is 1200Hz in the step (1).
Further, the parts by weight of white wine are the dried bean curd total weight parts after step (2) radiation treatment in the step (3)
7 times.
Embodiment 2
A kind of preparation method of the dried bean curd of unique flavor, comprising the following steps:
(1) immersion treatment: fresh dried bean curd being placed in soak and is impregnated, and the sound wave of specific frequency is carried out while immersion
Processing, the time of immersion are 2.5h；
(2) radiation treatment: the dried bean curd after immersion treatment in step (1) being placed in irradiation instrument and carries out radiation treatment, radiation treatment
Mode be β ray, total time of radiation treatment is 95min, and the dosage of radiation treatment is 2.5Gy/min；
(3) soaking in Chinese liquor is handled: the dried bean curd after radiation treatment in step (2) being placed in the hermetically sealed can equipped with white wine, is closed close
Sealed cans are impregnated, and are constantly passed through negative aeroion into hermetically sealed can while impregnating, and impregnate 2.5d.
Further, soak in the step (1), be made of following parts by weight of component: 19 parts of plant extracts, tea are more
0.7 part of phenol, 0.5 part of soybean lecithin, 1.5 parts of tannin, 0.8 part of monascin, 220 parts of sterile water.
Further, the preparation of the plant extracts, comprising the following steps:
1) weigh 15 parts of the German chamomiles of corresponding parts by weight, 9 parts of black tea, 8 parts of rose, 6 parts of dried lily bulb, 4.5 parts of ginkgo nut,
5.5 parts of car li are collectively disposed in freeze drier and are dried, and the temperature of freezing is -6.5 DEG C, and the time of freezing is
4.5min, dry temperature are 61 DEG C, and the dry time is 41min；
2) mixture after drying in 1) will be operated and liquid nitrogen is collectively disposed in ball mill for 1:3.5 according to weight ratio and crushes
Processing, the revolving speed of ball mill are 1200rpm, and the time of grinding is 15min；
3) will operate 2) obtained in powder be placed in enzymolysis liquid and handle, the temperature control of enzymolysis liquid is 41 DEG C, at enzymatic hydrolysis
The time of reason is 35min；
4) powder after digesting in 3) will be operated and be placed in grape wine and impregnated, the temperature control in grape wine is 95 DEG C, leaching
It after steeping 2.5h, filters to get filtrate, wherein the parts by weight of grape wine are 2.3 of powder total weight parts obtained in operation 2)
Times.
Further, enzymolysis liquid in the operation 3), is made of: 1.5 parts of pectase, cellulase following parts by weight of component
2.5 parts, 0.7 part of proteolytic enzyme, 210 parts of sterile water.
Further, the frequency of the sound wave of specific frequency is 1300Hz in the step (1).
Further, the parts by weight of white wine are the dried bean curd total weight parts after step (2) radiation treatment in the step (3)
7.5 again.
Embodiment 3
A kind of preparation method of the dried bean curd of unique flavor, comprising the following steps:
(1) immersion treatment: fresh dried bean curd being placed in soak and is impregnated, and the sound wave of specific frequency is carried out while immersion
Processing, the time of immersion are 3h；
(2) radiation treatment: the dried bean curd after immersion treatment in step (1) being placed in irradiation instrument and carries out radiation treatment, radiation treatment
Mode be β ray, total time of radiation treatment is 100min, and the dosage of radiation treatment is 3Gy/min；
(3) soaking in Chinese liquor is handled: the dried bean curd after radiation treatment in step (2) being placed in the hermetically sealed can equipped with white wine, is closed close
Sealed cans are impregnated, and are constantly passed through negative aeroion into hermetically sealed can while impregnating, and impregnate 3d.
Further, soak in the step (1), be made of following parts by weight of component: 20 parts of plant extracts, tea are more
0.9 part of phenol, 0.6 part of soybean lecithin, 2 parts of tannin, 0.9 part of monascin, 240 parts of sterile water.
Further, the preparation of the plant extracts, comprising the following steps:
1) weigh 18 parts of the German chamomiles of corresponding parts by weight, 10 parts of black tea, 9 parts of rose, 7 parts of dried lily bulb, 6 parts of ginkgo nut,
7 parts of car li are collectively disposed in freeze drier and are dried, and the temperature of freezing is -6 DEG C, and the time of freezing is 5min, dry
Temperature be 65 DEG C, the dry time be 45min；
2) mixture after drying in 1) will be operated and liquid nitrogen is collectively disposed in ball mill for 1:3.8 according to weight ratio and crushes
Processing, the revolving speed of ball mill are 1300rpm, and the time of grinding is 18min；
3) will operate 2) obtained in powder be placed in enzymolysis liquid and handle, the temperature control of enzymolysis liquid is 43 DEG C, at enzymatic hydrolysis
The time of reason is 40min；
4) powder after digesting in 3) will be operated and be placed in grape wine and impregnated, the temperature control in grape wine is 98 DEG C, leaching
It after steeping 3h, filters to get filtrate, wherein the parts by weight of grape wine are 2.4 times of powder total weight parts obtained in operation 2).
Further, enzymolysis liquid in the operation 3), is made of: 2 parts of pectase, cellulase 3 following parts by weight of component
Part, 0.8 part of proteolytic enzyme, 220 parts of sterile water.
Further, the frequency of the sound wave of specific frequency is 1400Hz in the step (1).
Further, the parts by weight of white wine are the dried bean curd total weight parts after step (2) radiation treatment in the step (3)
8 times.
Comparative example 1
This comparative example 1 compared with Example 2, saves the sonicated of the specific frequency in step (1) immersion treatment, removes this
Outer method and step is all the same.
Comparative example 2
This comparative example 2 compared with Example 2, saves the plant extracts in step (1) immersion treatment soak, in addition to this
Method and step it is all the same.
Comparative example 3
This comparative example 3 compared with Example 2, saves step (2) radiation treatment, and method and step in addition to this is all the same.
Comparative example 4
This comparative example 4 compared with Example 2, saves the negative aeroion in the processing of step (4) soaking in Chinese liquor, in addition to this
Method and step is all the same.
Control group
Existing commercially available dried bean curd.
In order to compare effect of the present invention, the present invention selects the fresh dried bean curd with a batch without further processing as experiment pair
As using embodiment 2, comparative example 1, comparative example 2, comparative example 3, the preparation method system of comparative example 4 respectively
The dried bean curd of standby dried bean curd and control group after curing, carries out subjective appreciation through 20 for dried bean curd of the professional to each group.
Specific experiment correlation data is as shown in table 1 below.
Table 1
The final prepared salty perfume of dried bean curd of the present invention is palatable it can be seen from upper table 1, and unique flavor is full of nutrition, preparation method
Scientific and reasonable, without any chemical addition agent, safety and environmental protection, shelf life is long, has good economic benefit and market popularization value.
In order to further compare effect of the present invention, stomach-filling experiment is carried out to original hypertensive rat, specifically:
The essential hypertension male rat of 60 10 week old is taken, while taking the rat of 10 normotensive 10 week old as empty
White control group, adapts to after feeding 7 days, and 60 original hypertensive rats are randomly divided into 6 groups, and every group 10, every group of rat serum
Voltage levels are no different, and then use embodiment 2, comparative example 1, comparative example 2, comparative example 3, comparative example 4 respectively
Preparation method preparation dried bean curd and the dried bean curd of control group stomach-filling experiment is carried out respectively to 6 groups of rats, after continuous gavage 36 days,
All rats are sequentially placed into the incubator of BP-6 animal non-invasive blood pressure tester, 36 DEG C of 10 min of preheating, to computer monitor
On there is the normal pulse waveform figure of rat after, pressurization, protect 10 s of gas after deflate, in wave recording figure systolic pressure (SBP) number
Value.Repeatedly for several times, immediate 5 pressure values are chosen, it is for statistical analysis.Period all rat normally feeds drink
Water observes the hair color and mental status of each group rat daily during experiment,
Specific experiment correlation data is as shown in table 2 below:
Table 2
Note: the mean blood pressure of each group original hypertensive rat is 191 ± 0.43mmHg before stomach-filling.
The dried bean curd of preparation method preparation through the invention is full of nutrition, has blood pressure lowering, anti-oxidant, anti-aging function
Effect, and preparation method is scientific and reasonable, and without any chemical addition agent, safety and environmental protection, shelf life is long, has good economic benefit
And market popularization value.
Claims (6)
1. a kind of preparation method of the dried bean curd of unique flavor, which comprises the following steps:
(1) immersion treatment: fresh dried bean curd being placed in soak and is impregnated, and the sound wave of specific frequency is carried out while immersion
Processing, the time of immersion are 2 ~ 3h；
(2) radiation treatment: the dried bean curd after immersion treatment in step (1) being placed in irradiation instrument and carries out radiation treatment, radiation treatment
Mode be β ray, total time of radiation treatment is 90 ~ 100min, and the dosage of radiation treatment is 2 ~ 3Gy/min；
(3) soaking in Chinese liquor is handled: the dried bean curd after radiation treatment in step (2) being placed in the hermetically sealed can equipped with white wine, is closed close
Sealed cans are impregnated, and are constantly passed through negative aeroion into hermetically sealed can while impregnating, and impregnate 2 ~ 3d.
2. a kind of preparation method of the dried bean curd of unique flavor according to claim 1, which is characterized in that in the step (1)
Soak is made of following parts by weight of component: 18 ~ 20 parts of plant extracts, 0.5 ~ 0.9 part of tea polyphenols, soybean lecithin 0.4 ~
0.6 part, 1 ~ 2 part of tannin, 0.7 ~ 0.9 part of monascin, 200 ~ 240 parts of sterile water.
3. a kind of preparation method of the dried bean curd of unique flavor according to claim 2, which is characterized in that the plant extracts
Preparation, comprising the following steps:
1) 12 ~ 18 parts of German chamomile, 8 ~ 10 parts of black tea, 7 ~ 9 parts of the rose, 5 ~ 7 parts of dried lily bulb, silver of corresponding parts by weight are weighed
3 ~ 6 parts of apricot fruit, 4 ~ 7 parts of car li be collectively disposed in freeze drier and be dried, the temperature of freezing is -7 ~ -6 DEG C, freezing
Time is 4 ~ 5min, and dry temperature is 57 ~ 65 DEG C, and the dry time is 37 ~ 45min；
2) mixture after drying in 1) will be operated and liquid nitrogen is collectively disposed in ball mill for 1:3.2 ~ 3.8 according to weight ratio and carries out
Pulverization process, the revolving speed of ball mill are 1100 ~ 1300rpm, and the time of grinding is 12 ~ 18min；
3) will operate 2) obtained in powder be placed in enzymolysis liquid and handle, the temperature control of enzymolysis liquid is 39 ~ 43 DEG C, enzymatic hydrolysis
The time of processing is 30 ~ 40min；
4) powder after digesting in 3) being operated and be placed in grape wine and impregnated, the temperature control in grape wine is 92 ~ 98 DEG C,
It after impregnating 2 ~ 3h, filters to get filtrate, wherein the parts by weight of grape wine are 2.2 of powder total weight parts obtained in operation 2)
~ 2.4 times.
4. a kind of preparation method of the dried bean curd of unique flavor according to claim 3, which is characterized in that enzyme in the operation 3)
Liquid is solved, is made of following parts by weight of component: is 1 ~ 2 part of pectase, 2 ~ 3 parts of cellulase, 0.6 ~ 0.8 part of proteolytic enzyme, sterile
200 ~ 220 parts of water.
5. a kind of preparation method of the dried bean curd of unique flavor according to claim 1, which is characterized in that in the step (1)
The frequency of the sound wave of specific frequency is 1200 ~ 1400Hz.
6. a kind of preparation method of the dried bean curd of unique flavor according to claim 1, which is characterized in that in the step (3)
The parts by weight of white wine are 7 ~ 8 times of the dried bean curd total weight parts after step (2) radiation treatment.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506801A (en) * | 2019-10-15 | 2019-11-29 | 合肥工业大学 | A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry |
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2018
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506801A (en) * | 2019-10-15 | 2019-11-29 | 合肥工业大学 | A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry |
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Application publication date: 20190104 |