CN110115300A - A kind of fermented tea bean curd and its production method - Google Patents
A kind of fermented tea bean curd and its production method Download PDFInfo
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- CN110115300A CN110115300A CN201910546380.1A CN201910546380A CN110115300A CN 110115300 A CN110115300 A CN 110115300A CN 201910546380 A CN201910546380 A CN 201910546380A CN 110115300 A CN110115300 A CN 110115300A
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- fermented tea
- bean curd
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- mycoderm
- bacterium solution
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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 a kind of fermented tea bean curd and its production methods, and this method comprises the following steps: (1) being 2.8-3.6 with fermented tea fermentation glucose-tea broth to pH value, obtain fermented tea bacterium solution and fermented tea mycoderm；(2) be diluted with water fermented tea bacterium solution to pH be 3.8-4.0 as bean curd coagulant；(3) fermented tea mycoderm is beaten；(4) the fermented tea mycoderm for breaking into slurry is added after soybean cleans, cleans, impregnating, being beaten, removing slag, boils to obtain ripe soya-bean milk；(5) keep soya-bean milk temperature at 85 DEG C or more, it is starched using fermented tea bacterium solution point, until observing the clear phenomenon of analysis, crouching brain is poured into the type frame for completing bean curd cloth after 10-15 minute, wrap tight screen cloth, cover it is flat, pressurize from after drip and pressure compression moulding kept to obtain wintercherry bean curd.Gained fermented tea bean curd tea perfume of the invention is strong, and homogeneous, resilient enough has both the alimentary health-care function of bean curd and fermented tea, and has good cooking techniques performance, has a vast market foreground.
Description
Technical field
The present invention relates to a kind of fermented tea bean curd and its production methods, belong to bean product field of deep.
Background technique
Soybean originates from China, has the cultivation and edible history of more than one thousand years, there is the plantation of large area all over the world.
Soybean is food most being rich in nutrition and easy to digest in leguminous plant, is the most abundant most cheap source of protein.Traditional Chinese medicine
Think that its is sweet in flavor, mild-natured, enter spleen, large intestine channel, have invigorating the spleen it is wide in, the effect of moisturizing the water that disappears, clearing heat and detoxicating, QI invigorating.China is
Using earliest one of the country of soybean production bean product history, bean curd, beans sauce, fermented soya bean historified for existing two dry many years, such as
The present is emerged one after another using the food that soybean is developed as raw material, however most well accepted is still traditional bean curd.
The coagulator of production bean curd mainly has salt-coagulant and acids coagulator and the mixing coagulator based on this.Wherein
Salt-coagulant mainly has China for making the gypsum (main component is calcium sulfate) of south bean curd and for making bei-tofu
Bittern (main component is magnesium chloride)；Acids coagulator mainly has δ-glucolactone (GDL) and wintercherry.Due to existing solidification
The limitation of agent type, tofu product type is always without larger innovation.
Tea polyphenols are the general names of Catechin in Tea class, flavonoids, anthocyan and phenolic acid compound.It is existing largely to grind
Study carefully and shows that tea polyphenols have highly sensitive anticancer, antitumor, anti-mutation, reducing blood lipid, blood pressure lowering, anti-cardiovascular disease, anti-ageing
Always, the plurality of health care functions such as anti-caries tooth, antiallergy and pharmacodynamics effect.Currently, health-care effect mechanism in relation to tea polyphenols and its answering
Medicine, food circle research hotspot are had become with the research of aspect.The interaction of plant polyphenol and protein is people institute already
Cognition, such as the reduction etc. of muddiness and deposited phenomenon and tea polyphenols to protein bio utilization rate in beer or beverage.Due to
Tea polyphenols possess many active groups, allow to be combined in several ways with protein, and then to the wind of protein food
Taste and texture generate corresponding influence.In recent years, have some scholars and polyphenol is improved into various albumen as modifying agent not
Congenerous characteristic.It is numerous research shows that polyphenol is remarkably improved the thermal stability, foam performance and gelation of protein.
Fermented tea is a kind of folk tradition acid fermentation beverage for having long history, it is saccharomycete, acetic acid bacteria and cream
For sour bacterium using glucose-tea broth as the microbial fermentation beverage of raw material, taste sweet and sour taste is a kind of pure natural health-care beverage.Fermented tea
Mycoderm exactly likes jellyfish, therefore also known as " Hypon ", since it can be helped digest, there is certain health care to make various stomach
With so being called " stomach is precious " again in some places.
Why people so widely like drinking fermented tea, not only due to fermented tea faint scent is palatable, simple for production, more
It is important that it also has plurality of health care functions.It cultivates in mature black tea bacterium solution containing there are many nutrition beneficial to human health
Ingredient, such as acetic acid, gluconic acid, glucose, fructose, amino acid, protein, vitamin, caffeine, tea polyphenols, ethyl alcohol, dimension
Compounds and the microelement such as raw element and carbon dioxide, therefore, it is considered as a kind of health drink with plurality of health care functions
Product, its healthcare function have: cleaning enteron aisle prevents and treats constipation and hemorrhoid；It helps digest；High blood can be prevented and treated
The cardiovascular and cerebrovascular diseases such as rouge, hypertension, artery sclerosis and diabetes；It can also prevent the generation of various calculus；Facilitate body
Vivotoxin is excluded in time, and anti-cancer, anticancer simultaneously enhance immunity of organisms etc..
Bacteria cellulose (Bacterial Cellulose, BC) is a kind of extracellular polysaccharide of bacteria by Microbe synthesis.Tool
There are stronger water-retaining property, tensile strength and is capable of forming ultra-fine fibrillar meshwork structure.The plant cellulose of BC and other sources
It compares, hydrogen bond content is more, can be well compatible with protein by hydrogen bond action, therefore be a kind of preferable thickener,
Secondary, BC is not influenced by temperature, pH and ionic strength, and property is more stable.BC has many unique functions to human body, cannot be by
Absorption of human body can optimize intestinal environment, have the function of whole intestines and prevent constipation etc..In addition, BC does not have toxicity, it is through U.S.'s food
(coconut uses coconut palm for the food additives of Drug Administration (FDA) certification and Northeast China and Filipine traditional food
Sub- water by fermentation BC), so BC can be used as food or food additives use.BC chemical molecular construction above and wood fibre
Element does not find to distinguish, and the strain for the BC purity more high yield endophytic bacteria cellulose that microbial method generates is mainly grape acetobacter, this
It is a kind of probiotics, containing there are many ingredients beneficial to human body in bacterium solution, and its metabolite bacteria cellulose is a kind of nothing
The tasteless transparent gel of color, it is multi-purpose as food thickening agent in present society while thin in certain food for needing moulding
Fungin can be used as forming agent, dispersing agent, bonding agent etc..Simultaneously BC outstanding biocompatibility allow to it is many its
His colloidal materials mix use, to reach the bigger stability of more single colloidal materials.Bacterial fibers add by food simultaneously
Work can replace the grease in some food, and as the additive in some burgers, ham, sausage group food, make to eat
Get up more mouthfeel.
Summary of the invention
It is difficult to the problem of innovating always due to being limited bean curd kind by existing bean curd coagulant type, is produced to increase bean curd
The type of product makes product in mouthfeel, flavor and functionally has a distinct characteristic, and the present invention is coagulated using fermented tea as bean curd
Gu agent, give full play to fermented tea probiotic effects and acid cure characteristic and tea polyphenols and tea fungus in protein coagulation to bean curd
A kind of completely new bean curd new varieties are developed in the promotion of texture, flavor and probiotic effects.
In order to solve the above technical problems, The technical solution adopted by the invention is as follows:
A kind of fermented tea bean curd and its production method, which is characterized in that this method comprises the following steps:
(1) it is 2.8-3.6 with fermented tea fermentation glucose-tea broth to pH value, obtains fermented tea bacterium solution and fermented tea mycoderm；
(2) fermented tea bacterium solution obtained by step (1) is diluted with water to pH 3.8-4.0 as bean curd coagulant；
(3) the fermented tea mycoderm obtained in step (1) is beaten；
(4) it is added after soybean cleans, cleans, impregnating, being beaten, removing slag in step (3) and breaks into the fermented tea mycoderm of slurry, boiled
Obtain ripe soya-bean milk；
(5) it keeps soya-bean milk temperature at 85 DEG C or more, step (4) institute is added in gained bean curd coagulant segmentation in step (2)
It obtains and carries out a slurry in ripe soya-bean milk, until observing the clear phenomenon of analysis, crouching brain is poured into the type for completing bean curd cloth after 10-15 minutes
In frame, wrap tight screen cloth, cover it is flat, from after dripping pressurize and pressure compression moulding kept to obtain wintercherry bean curd.
In step (1), water is added in the tealeaves of sugar and 0.5-1.5wt% that the glucose-tea broth preparation method is 6-10wt%
In boil 20-30 minutes, obtained after being cooled to room temperature, wherein sugar be one or more of white granulated sugar, sucrose, honey mixing
Sugar, tealeaves are black tea or green tea.
In step (1), fermenting microbe can be spontaneous fermentation fermented tea bacterium solution or mycoderm, be also possible to acetic acid bacteria, yeast
Bacterium and lactic acid bacteria pure culture mixed fermentation bacterium solution or mycoderm.
In step (4), tea fungus additive amount is 5-10wt%, and the ripe soymilk concentration being prepared is 9-11 ° of Brix.
In step (5), fermented tea bacterium solution additive amount is about the 6-10% of soya-bean milk total amount, the first addition solidification in 10-15 seconds
The half of agent total amount, at the uniform velocity stream add, and are sufficiently stirred after occurring into design of scattered small flowers and plants phenomenon, then add residue after afterflow in 1-2 minutes
Coagulator is slowly stirred to there is bulk into flower transient phenomena, finally decides whether uniformly to spray according to system pH red
Tea bacterium bacterium solution.
The utility model has the advantages that
1, using fermented tea bacterium solution as coagulator, while sour inducing soybean protein coagulation, the tea in fermented tea bacterium solution is more
Phenol further improves the flavor and taste of bean curd in conjunction with soybean protein, and product has tea perfume strong, the characteristic of resilient enough,
And tea polyphenols can reduce the usage amount of fermented tea bacterium solution, reduce because fermented tea bacterium solution additional amount excessively caused by under soya-bean milk system temperature
Drop and caused by point slurry failure.
2, the nutritive and health protection components such as fermented tea tea polyphenols rich in, vitamin, glucuronic acid, impart fermented tea
Bean curd alimentary health-care function more abundant.
3, the addition of tea fungus can not only reinforce the effect of bean curd promotes the balance of gastrointestinal motility and intestinal flora also
The elasticity and toughness that bean curd can be further increased are that bean curd has better cooking techniques performance.
4, fermented tea bean-curd production technology of the present invention is simple, and device therefor is common bean card production equipment, existing production
For line without purchasing new equipment, new production line construction cost is low, convenient for promoting the use of.
Detailed description of the invention
Fig. 1 difference coagulator bean curd sensory evaluation radar map
Specific embodiment
According to following embodiments, the present invention may be better understood.However, as it will be easily appreciated by one skilled in the art that real
It applies content described in example and is merely to illustrate the present invention, without sheet described in detail in claims should will not be limited
Invention.
Embodiment 1:
(1) 6wt% white granulated sugar will be contained, the glucose-tea broth of 0.5wt% black tea boils 20 minutes, is inoculated with certainly after being cooled to room temperature
The fermented tea bacterium solution so fermented is fermented, and fermented tea bacterium solution pH stops fermentation when reaching 2.8, obtains fermented tea bacterium solution and black tea
Bacterium mycoderm；
(2) fermented tea bacterium solution obtained by step (1) is diluted with water and is used as bean curd coagulant to pH for 3.8；
(3) the fermented tea mycoderm obtained in step (1) is beaten with pulverizer；
(4) the fermented tea mycoderm for breaking into slurry of 5wt% is added after soybean cleans, cleans, impregnating, being beaten, removing slag, boils
Ripe soya-bean milk, adjustment soymilk concentration are 9Brix；
(5) it keeps soya-bean milk temperature at 85 DEG C or more, the half of fermented tea bacterium solution total amount is first added in 10-15 seconds, at the uniform velocity
Stream plus, after being sufficiently stirred until occurring into design of scattered small flowers and plants phenomenon, then it is interior at 1-2 minute add remaining coagulator after afterflow, be slowly stirred to
There is bulk and uniformly spray bean curd coagulant at flower transient phenomena, then on soya-bean milk surface, crouching brain is poured into paving after ten minutes
In the type frame of good bean curd cloth, wrap tight screen cloth, cover it is flat, from after dripping pressurize and pressure compression moulding kept to obtain wintercherry bean curd.
The fermented tea bean curd and wintercherry that produce under the conditions of this, acetic acid, gypsum, bittern, GDL (inner ester bean curd) bean curd sense organ
Evaluation result is as shown in Figure 1, the results showed that fermented tea bean curd is above other in color, smell, quality, flavor and acceptance
Coagulator bean curd.
Embodiment 2:
(1) 6wt% white granulated sugar, 2% honey will be contained, the glucose-tea broth of 1wt% green tea boils 20 minutes, after being cooled to room temperature
Inoculation is fermented by the ferment-fermented fermented tea bacterium solution that acetic acid bacteria and saccharomycete form, and fermented tea bacterium solution pH reaches 3.0
When stop fermentation, obtain fermented tea bacterium solution and fermented tea mycoderm；
(2) fermented tea bacterium solution obtained by step (1) is diluted with water and is used as bean curd coagulant to pH for 3.8；
(3) the fermented tea mycoderm obtained in step (1) is beaten with pulverizer；
(4) the fermented tea mycoderm for breaking into slurry of 10wt% is added after soybean cleans, cleans, impregnating, being beaten, removing slag, boils
Ripe soya-bean milk is obtained, adjustment soymilk concentration is 10Brix；
(5) it keeps soya-bean milk temperature at 85 DEG C or more, the half of fermented tea bacterium solution total amount is first added in 10-15 seconds, at the uniform velocity
Stream plus, after being sufficiently stirred until occurring into design of scattered small flowers and plants phenomenon, then it is interior at 1-2 minute add remaining coagulator after afterflow, be slowly stirred to
There is bulk and uniformly spray bean curd coagulant at flower transient phenomena, then on soya-bean milk surface, crouching brain is poured into paving after 15 minutes
In the type frame of good bean curd cloth, wrap tight screen cloth, cover it is flat, from after dripping pressurize and pressure compression moulding kept to obtain wintercherry bean curd.
Embodiment 3:
(1) 10wt% sucrose will be contained, the glucose-tea broth of 1.5wt% black tea boils 30 minutes, is inoculated with certainly after being cooled to room temperature
The fermented tea bacterium solution so fermented is fermented, and fermented tea bacterium solution pH stops fermentation when reaching 3.6, obtains fermented tea bacterium solution and black tea
Bacterium mycoderm；
(2) fermented tea bacterium solution obtained by step (1) is diluted with water and is used as bean curd coagulant to pH for 4.0；
(3) the fermented tea mycoderm obtained in step (1) is beaten with pulverizer；
(4) the fermented tea mycoderm for breaking into slurry of 10wt% is added after soybean cleans, cleans, impregnating, being beaten, removing slag, boils
Ripe soya-bean milk is obtained, adjustment soymilk concentration is 11Brix；
(5) it keeps soya-bean milk temperature at 85 DEG C or more, the half of fermented tea bacterium solution total amount is first added in 10-15 seconds, at the uniform velocity
Stream plus, after being sufficiently stirred until occurring into design of scattered small flowers and plants phenomenon, then it is interior at 1-2 minute add remaining coagulator after afterflow, be slowly stirred to
There is bulk and uniformly spray bean curd coagulant at flower transient phenomena, then on soya-bean milk surface, crouching brain is poured into paving after 15 minutes
In the type frame of good bean curd cloth, wrap tight screen cloth, cover it is flat, from after dripping pressurize and pressure compression moulding kept to obtain wintercherry bean curd.
Claims (5)
1. a kind of fermented tea bean curd and its production method, which is characterized in that this method comprises the following steps:
(1) it is 2.8-3.6 with fermented tea fermentation glucose-tea broth to pH value, obtains fermented tea bacterium solution and fermented tea mycoderm；
(2) fermented tea bacterium solution obtained by step (1) is diluted with water to pH 3.8-4.0 as bean curd coagulant；
(3) the fermented tea mycoderm obtained in step (1) is beaten；
(4) it is added after soybean cleans, cleans, impregnating, being beaten, removing slag in step (3) and breaks into the fermented tea mycoderm of slurry, boil ripe
Soya-bean milk；
(5) it keeps soya-bean milk temperature at 85 DEG C or more, gained bean curd coagulant segmentation in step (2) is added ripe obtained by step (4)
A slurry is carried out in soya-bean milk, until observing the clear phenomenon of analysis, crouching brain is poured into the type frame for completing bean curd cloth after 10-15 minutes
In, wrap tight screen cloth, cover it is flat, from after dripping pressurize and pressure compression moulding kept to obtain wintercherry bean curd.
2. a kind of fermented tea bean curd according to claim 1 and its production method, which is characterized in that described in step (1)
Glucose-tea broth preparation method be 6-10wt% the tealeaves of sugar and 0.5-1.5wt% be added to the water and boil 20-30 minutes, be cooled to room
It is obtained after temperature, wherein sugar is the mixed sugar of one or more of white granulated sugar, sucrose, honey, tealeaves is black tea or green tea.
3. a kind of fermented tea bean curd according to claim 2 and its production method, which is characterized in that in step (1), fermentation
Strain can be spontaneous fermentation fermented tea bacterium solution or mycoderm, be also possible to acetic acid bacteria, saccharomycete and lactic acid bacteria pure culture mixing hair
Yeast-like fungi liquid or mycoderm.
4. a kind of fermented tea bean curd according to claim 1 and its production method, which is characterized in that in step (4), black tea
Mycoderm additive amount is 5-10wt%, and the ripe soymilk concentration being prepared is 9-11 ° of Brix.
5. a kind of fermented tea bean curd according to claim 1 and its production method, which is characterized in that in step (5), black tea
Bacterium bacterium solution additive amount is about the 6-10% of soya-bean milk total amount, and the half of coagulator total amount is first added in 10-15 seconds, and at the uniform velocity stream adds,
It is sufficiently stirred after occurring into design of scattered small flowers and plants phenomenon, then adds remaining coagulator after afterflow in 1-2 minutes, be slowly stirred big to occurring
Block finally decides whether uniformly to spray fermented tea bacterium solution according to system pH at flower transient phenomena.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112042781A (en) * | 2020-10-22 | 2020-12-08 | 厦门鹰君药业有限公司 | Dendrobium officinale health tea and preparation method thereof |
| CN112772845A (en) * | 2019-10-22 | 2021-05-11 | 南京农业大学 | Preparation and application of bean curd liquid acid sustained-release coagulant |
| CN113974077A (en) * | 2021-11-24 | 2022-01-28 | 江苏省农业科学院 | Blueberry and blackberry juice coagulated bean curd and production method thereof |
| CN114052105A (en) * | 2021-11-23 | 2022-02-18 | 中山大学 | Preparation method and application of black tea fungus product |
| CN114052104A (en) * | 2021-11-23 | 2022-02-18 | 中山大学 | Preparation method and application of Kangpu tea product |
| CN116997260A (en) * | 2021-03-18 | 2023-11-03 | 艾欧拉有限公司 | Molded tea composition incorporating microbial cellulose as a binder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112772845A (en) * | 2019-10-22 | 2021-05-11 | 南京农业大学 | Preparation and application of bean curd liquid acid sustained-release coagulant |
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| CN114052104A (en) * | 2021-11-23 | 2022-02-18 | 中山大学 | Preparation method and application of Kangpu tea product |
| CN113974077A (en) * | 2021-11-24 | 2022-01-28 | 江苏省农业科学院 | Blueberry and blackberry juice coagulated bean curd and production method thereof |
| CN113974077B (en) * | 2021-11-24 | 2024-04-30 | 江苏省农业科学院 | Blueberry and blackberry juice coagulated bean curd and production method thereof |
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Application publication date: 20190813 |