CN110574794A - Tea oil fermented bean curd and preparation method thereof - Google Patents
Tea oil fermented bean curd and preparation method thereof Download PDFInfo
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Abstract
The invention discloses tea oil fermented bean curd and a preparation method thereof, wherein the tea oil fermented bean curd is prepared from the following raw materials in parts by weight: 120-220 parts of soybean, 30-65 parts of tea oil, 25-45 parts of rapeseed oil, 40-60 parts of perilla meal, 50-120 parts of wheat gluten, 12-20 parts of edible salt, 8-15 parts of chilli powder, 0.5-2 parts of white spirit and 0.5-2 parts of a compound flavoring agent; the invention adds wheat gluten, perilla seed meal and tea oil into the traditional bean curd to balance the composition of soybean protein amino acids, the prepared fermented bean curd has high amino acid content and balanced proportion, and is easy to be directly digested and absorbed by organisms, the proportion of hydrophobic amino acid in the total amino acid after the bean curd is fermented is increased, so that the fermented bean curd has the functions of reducing cholesterol and blood fat, and has the advantages of smooth taste, unique flavor, clear color, light tea fragrance and complete shape, and the contained beneficial components have the health-care functions of strengthening spleen and nourishing stomach, promoting appetite, resisting inflammation, aiding digestion, resisting oxidation and the like.
Description
Technical Field
The invention relates to the technical field of fermented bean curd foods, in particular to tea oil fermented bean curd and a preparation method thereof.
background
The fermented bean curd is a bean food processed for the second time, and the fermented bean curd is fermented by mould in the manufacturing process, so that the protein has higher digestibility and richer vitamin content. Meanwhile, the phytic acid in the soybeans is decomposed by the microorganisms, so that minerals such as iron, zinc and the like which are originally low in absorption rate in the soybeans are more easily absorbed by human bodies. In addition, as the microorganisms synthesize vitamin B which is not contained in common vegetable food, vegetarian people often eat fermented bean curd, and pernicious anemia can be prevented.
At present, the traditional fermented bean curd production process generally comprises the following steps: the soybean is first made into bean curd, the bean curd is then pressed into small blocks, and the blocks are set inside wooden box to inoculate rhizopus or mucor strain with powerful proteinase activity, and then the bean curd is fermented and salted in the blank preserving period, and finally sealed with monascus, saccharomycete, aspergillus oryzae, etc. for storage. The preparation process is complicated, and modern workers are busy in life, so that the processed fermented bean curd is often purchased. However, in order to store and transport, the existing fermented bean curd sold on the market must be added with a preservative except for Sanwu products, so that the nutritional value of the fermented bean curd is greatly influenced.
in a paper of processing technology research for improving the quality of the existing fermented bean curd, the rotten pores serving as traditional fermented food are manufactured by adopting a natural inoculation and natural mildewing method in the early stage, and the produced strains come from the surrounding environment, are disordered, are not easy to control and have unstable product quality, so that the research of the early fermented bean curd is mainly focused on separation, identification and screening of the strains. Since the famous microbiologist Fangxin Fangji separated Mucor pulmonarius (M.wuutungkiao) from Mucor pustulus Quadrature, Chinese scholars separated and screened production strains such as Mucor procymus (Mucorsufu), Mucor racemosus (M.racemosus), Mucor elegans (Actinomucoleins), Saccharomyces rouxii (M.rouxianus), Rhizopus chinensis (Rhizopuschinensis), Micrococcus luteus (Micrococcus luteus), Bacillus subtilis (Bacillus lussubstis) and the like. However, the strains currently used for the industrial production of the preserved beancurd in China mainly comprise Mucor pulchrum, Mucor putridae, Mucor racemosus and Mucor radiata. The growth period of the mucor is longer, the growth temperature range is narrower, the most suitable growth temperature is 25 ℃, the growth is difficult at more than 30 ℃, the growth is not easy at more than 35 ℃, and the mucor can not grow or even die, so the fermented bean curd is difficult to produce in summer, the mucor is difficult to produce spores, and the process is more complex when the strains are prepared. At present, the production method of the preserved beancurd mostly adopts single pure culture for early fermentation, and is actually a multi-strain synergistic fermentation process with dominant strains as main materials, the number and the types of early fermentation microorganisms are more, the later fermentation mechanism is more complex, besides the action of an enzyme system, the production method also has the combined action of a plurality of microorganisms, especially bacteria, saccharomycetes and the like, but the maturation period is still longer due to higher salinity and alcohol content. In addition, seasonal differences cause differences in quality control in rotten hole production, and differences also exist in product standards.
Disclosure of Invention
The invention aims to provide tea oil fermented bean curd and a preparation method thereof aiming at the problems in the prior art.
In order to achieve the purpose, the invention adopts the technical scheme that:
the tea oil fermented bean curd is prepared from the following raw materials in parts by weight: 120-220 parts of soybean, 30-65 parts of tea oil, 25-45 parts of rapeseed oil, 40-60 parts of perilla meal, 50-120 parts of wheat gluten, 12-20 parts of edible salt, 8-15 parts of chilli powder, 0.5-2 parts of white spirit and 0.5-2 parts of a compound flavoring agent.
Perilla seed contains crude protein 22.5%, crude fat 38.8%, and crude fiber about 17%, and the content of omega-3 series polyunsaturated fatty acid in Perilla oil is above 60%. The perilla contains special active ingredients and nutrient ingredients, including perillaldehyde, menthone, perillyl alcohol, eugenol, superoxide dismutase (SOD), vitamins, phospholipid and the like, so that the perilla has unique health-care function, medicinal function and fragrance. At present, the main product of perilla seed processing is perilla oil, and a large amount of by-product perilla meal generated by cold pressing of the perilla oil contains 32-38% of crude protein, 10-13% of crude fat, about 16% of crude fiber and high protein content. According to the invention, a small amount of perilla meal is added into the soybean fermented bean curd, so that the perilla fermented bean curd product has unique flavor, is rich in nutrition and has a health care value.
Preferably, the compound flavoring agent is prepared from star anise powder, paprika powder, sodium glutamate, 5' -disodium inosinate, edible glucose and yeast extract according to a mass ratio of 1: 5-10: 0.2-0.5: 0.2-0.5: 0.5-0.8: 0.5 to 1.
Preferably, the extraction method of the tea oil comprises the following steps: removing shells of tea seeds, crushing, and mixing the materials according to a material-liquid ratio of 1 g: (5-10) mL of the tea oil is added with water, the pH value is adjusted to 7, the tea oil and water are subjected to water bath reaction at 80-100 ℃ for 20-40 min, Alcalase protease and alpha-amylase with the mass fraction of 1-2% are added after cooling, enzymolysis reaction is carried out for 2-4 h, then, the supernatant is centrifugally separated, the oil in the supernatant is extracted by ethyl ether, and the tea oil is obtained after drying.
The tea oil is golden or light yellow in color, has special faint scent, is cool in nature, has the effects of cooling blood, clearing heat and detoxifying, and is mainly used for treating liver blood deficiency, expelling parasites, benefiting intestines and stomach and improving eyesight. The tea oil is rich in fatty acid and polyunsaturated fatty acid which are necessary for human body, and the vitamin content is rich, so that the tea oil has the effects of preventing cardiovascular sclerosis, reducing blood fat, reducing blood pressure, resisting hepatitis and the like after being eaten for a long time. The invention adopts the tea oil and the rapeseed oil to be matched, can avoid the problems of uneven nutrition and the like caused by single grease, and can fully balance the nutrition of human body, thereby more meeting the requirements of modern consumers on grease consumption and having extremely high nutritive value and health care function. The active ingredients in the fermented bean curd are extracted by the aqueous enzymatic method, and the method has the advantages of simple extraction method, high extraction rate and the like, so that the method is more suitable for industrialization of the fermented bean curd.
The invention also provides a preparation method of the tea oil fermented bean curd, which comprises the following steps:
S1, weighing the cleaned soybeans and the perilla meal in parts by weight, soaking the soybeans and the perilla meal, pulping the soybeans, and cooking the soybean milk for later use;
S2, adjusting the pH value of the wheat gluten suspension liquid to be neutral, uniformly mixing the wheat gluten suspension liquid and the soybean milk prepared in the step S1, heating and preserving heat for 5-10 min at the temperature of 80-85 ℃, adding a coagulant, curdling with the salt concentration of 6-7 ℃, and preserving heat for 5-10 min;
S3, turning the pulp obtained in the step S2, squatting after turning the pulp, cutting the pulp, wrapping the pulp with clean sterile gauze, and adjusting the pressing time to be 100-120 seconds;
S4, mixing the actinomucor elegans and the rhizopus arrhizus, inoculating the mixture on the bean curd prepared in the step S3, sealing the bean curd and fermenting the bean curd for 30 to 35 days at the temperature of 20 to 25 ℃;
S5, taking out the product obtained in the step S4, spraying saline water, and pickling for 72-108 hours;
S6, mixing the tea oil, the rapeseed oil, the chili powder, the white spirit and the compound flavoring agent in parts by weight, subpackaging the cured bean curd obtained in the step S5 into bottles, pouring the obtained mixed flavoring onto the bottles, sealing the bottles, fermenting for 30-35 days at 20-25 ℃, and treating the mature fermented bean curd for 120-130 seconds under the microwave with the power of 400-450W.
Preferably, in step S1, water is added into the dried soybean and perilla meal and water in a mass ratio of 1: 8-15 to grind the perilla soybean milk, and the mixture is sieved by a 80-mesh sieve.
Preferably, in step S2, the gluten suspension has a mass concentration of 15 to 25%.
Preferably, in step S2, the addition amount of the coagulant is 6 to 10%.
preferably, in step S3, the time for squatting is 20-30 min.
Preferably, in step S4, the mixing ratio of the actinomucor elegans to the rhizopus arrhizus is 1: 0.1-1.
Preferably, in step S5, the brine is prepared by mixing edible salt and water in a mass ratio of 1: 8-10.
Compared with the prior art, the invention has the beneficial effects that:
(1) According to the tea oil fermented bean curd, soybeans, perilla meal and wheat gluten are used as raw materials, and natural seasonings such as tea oil and rapeseed oil are used as auxiliary materials, so that methionine which is lacked in soybean protein is supplemented, the prepared fermented bean curd is high in amino acid content and balanced in proportion, and can be easily digested and absorbed by an organism directly, and the prepared fermented bean curd is unique in flavor, so that the fermented bean curd can invigorate the spleen and nourish the stomach, promote appetite and help digestion; and the proportion of hydrophobic amino acid in the total amino acid after the bean curd is fermented is increased, so that the bean curd has the function of reducing cholesterol and blood fat.
(2) According to the tea oil fermented bean curd, the mixed bacteria of the mucor and the rhizopus are adopted for fermentation, so that the moisture freedom degree of the prepared tea oil fermented bean curd is reduced compared with that of fermented bean curd fermented by adopting a single same mucor strain, the combination of moisture and macromolecular substances is firmer, and the quality and preservation of a rotten pore product are facilitated; meanwhile, the rhizopus has the advantages of high temperature resistance, high protein alcohol activity and rapid growth, so that the post-fermentation time is shortened, and the generation of aspergillus flavus is inhibited.
(3) According to the tea oil fermented bean curd, the white spirit can inhibit the growth and propagation of mixed bacteria, rich nutrient components and good flavor are endowed to the fermented bean curd, the formation of the fragrance of the fermented bean curd is promoted, and the white spots are inhibited by treating the mature fermented bean curd with microwaves.
(4) In the post-fermentation pickling process, the high osmotic pressure effect of low-salt fermentation is utilized to enable salt to permeate and separate out water, the blank body shrinks to be small and the tissue becomes hard, which means that the combination of the water and macromolecular substances becomes tighter, so that the quality of the fermented bean curd, the content of volatile flavor and the preservation time can be improved.
(5) The tea oil fermented bean curd provided by the invention is smooth in taste, unique in flavor, clear in color and luster, light in tea aroma and complete in shape, and beneficial components contained in the tea oil fermented bean curd have health-care effects of resisting inflammation, helping digestion, resisting oxidation and the like.
Detailed Description
in order to make the objects, technical solutions and advantages of the present invention more clearly apparent, the present invention is further described in detail with reference to the following embodiments; it should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention; reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.
In the following specific embodiment, the dynamic change of the quality in the fermented bean curd preparation process is judged according to the maturity of the fermented bean curd; the judging standard of the maturity of the preserved beancurd comprises the contents of water, total acid, amino acid nitrogen, water-soluble protein and salt. The moisture content in the fermented bean curd is determined by a direct drying method according to GB 5009.3-2010; the total acid content is determined by an acid-base titration method according to GB/T12456-2008; the content of amino acid nitrogen is measured by a formaldehyde value method, and is referred to GB/T5009.39-2003; the determination of water-soluble proteins is referred to GB 5009.5-2010; the salt content is determined by an indirect precipitation method according to GB/T12457-2008.
The sensory evaluation method of the fermented bean curd comprises the following steps: sensory evaluation is carried out on the fermented bean curd after 30 days of fermentation, the samples are subjected to sensory evaluation in 4 aspects of color, aroma, taste and texture, the sensory scores of the samples are evaluated, the evaluation personnel are fixed classmates of 10 related professionals, and the sensory evaluation standard is shown in the following table.
The present invention is described in further detail below with reference to specific embodiments.
Example 1
The tea oil fermented bean curd is prepared from the following raw materials in parts by weight: 170 parts of soybean, 50 parts of tea oil, 35 parts of rapeseed oil, 50 parts of perilla meal, 80 parts of vital gluten, 15 parts of edible salt, 12 parts of chilli powder, 1 part of white spirit and 1 part of compound flavoring agent;
The compound flavoring agent is prepared from star anise powder, paprika powder, sodium glutamate, 5' -disodium inosinate, edible glucose and yeast extract according to the mass ratio of 1: 8: 0.3: 0.4: 0.6: 0.8;
the extraction method of the tea oil comprises the following steps: removing shells of tea seeds, crushing, and mixing the materials according to a material-liquid ratio of 1 g: adding 8mL of water, adjusting the pH value to 7, carrying out a water bath reaction at 90 ℃ for 30min, cooling, adding 1.5% by mass of Alcalase protease and alpha-amylase to carry out an enzymolysis reaction for 3h, then carrying out centrifugal separation to obtain supernatant, extracting grease in the supernatant by using diethyl ether, and drying to obtain the tea oil.
The preparation method of the tea oil fermented bean curd comprises the following steps:
S1, weighing the cleaned soybeans and the perilla meal in parts by weight, soaking, adding water according to the mass ratio of the dry materials of the soybeans and the perilla meal to the water of 1:12, grinding the perilla soybean milk, sieving with a 80-mesh sieve, and cooking the soybean milk for later use;
S2, adjusting the pH value of the 20% gluten suspension to be neutral, uniformly mixing the gluten suspension with the soybean milk prepared in the step S1, heating and preserving heat at 80 ℃ for 8min, adding 8% coagulant, curdling with the salt concentration of 7 ℃, and maintaining the curdling for 8 min;
S3, turning the paste obtained in the step S2, squatting for 25min after turning the paste, cutting the paste, wrapping the cut paste with clean sterile gauze, and adjusting the pressing time to 110 seconds;
S4, mixing the actinomucor elegans and the rhizopus arrhizus according to the proportion of 1:0.5, inoculating the mixture on the bean curd prepared in the step S3, sealing the bean curd and fermenting the bean curd for 30 days at the temperature of 25 ℃;
S5, taking out the product obtained in the step S4, spraying saline water mixed by edible salt and water according to the mass ratio of 1:10, and pickling for 96 hours;
S6, mixing the tea oil, the rapeseed oil, the chilli powder, the white spirit and the compound flavoring agent in parts by weight, subpackaging the cured bean curd obtained in the step S5 into bottles, pouring the obtained mixed flavoring onto the bottles, sealing the bottles, fermenting for 30 days at 25 ℃, and treating the mature fermented bean curd for 120 seconds under the microwave with the power of 420W.
Example 2
Compared with the embodiment 1, the tea oil fermented bean curd is characterized by being prepared from the following raw materials in parts by weight: 120 parts of soybean, 65 parts of tea oil, 45 parts of rapeseed oil, 60 parts of perilla meal, 120 parts of vital gluten, 12 parts of edible salt, 8 parts of chilli powder, 0.5 part of white spirit and 0.5 part of compound flavoring agent.
The rest is the same as in example 1.
Example 3
Compared with the embodiment 1, the tea oil fermented bean curd is characterized by being prepared from the following raw materials in parts by weight: 220 parts of soybean, 30 parts of tea oil, 25 parts of rapeseed oil, 40 parts of perilla meal, 50 parts of vital gluten, 20 parts of edible salt, 15 parts of chilli powder, 2 parts of white spirit and 2 parts of compound flavoring agent.
the rest is the same as in example 1.
Example 4
Compared with the embodiment 1, the tea oil fermented bean curd is characterized in that the compound flavoring agent is prepared from star anise powder, paprika powder, sodium glutamate, disodium 5' -inosinate, edible glucose and yeast extract in a mass ratio of 1: 5: 0.5: 0.5: 0.8: 0.5.
The rest is the same as in example 1.
Example 5
Compared with the embodiment 1, the tea oil fermented bean curd is characterized in that the compound flavoring agent is prepared from star anise powder, paprika powder, sodium glutamate, disodium 5' -inosinate, edible glucose and yeast extract according to a mass ratio of 1: 10: 0.2: 0.2: 0.5: 1.
The rest is the same as in example 1.
Examples 6 to 17
Examples 6 to 17 provide a tea oil fermented bean curd, which is different from example 1 in that the material-liquid ratio, the water bath reaction temperature, and the enzyme dosage in the tea oil extraction method are changed, and other operations are the same except for the above differences, and are not described again; the specific experimental condition parameters and the measurement results are shown in the following table.
| Examples | Ratio of material to liquid | temperature of Water bath/. degree.C | amount of enzyme/%) |
| 6 | 1:5 | 90 | 1.5 |
| 7 | 1:10 | 90 | 1.5 |
| 8 | 1:4 | 90 | 1.5 |
| 9 | 1:12 | 90 | 1.5 |
| 10 | 1:8 | 80 | 1.5 |
| 11 | 1:8 | 100 | 1.5 |
| 12 | 1:8 | 70 | 1.5 |
| 13 | 1:8 | 110 | 1.5 |
| 14 | 1:8 | 90 | 1 |
| 15 | 1:8 | 90 | 2 |
| 16 | 1:8 | 90 | 0.8 |
| 17 | 1:8 | 90 | 2.2 |
examples 18 to 21
Examples 18 to 21 provide fermented bean curd with tea oil, which is different from example 1 in that the mass ratio of the dry materials of soybean and perilla meal to water in step S1 of the preparation method of fermented bean curd with tea oil is changed, and the operations are the same except for the above differences, and are not described again; the specific experimental condition parameters and the measurement results are shown in the following table.
| Examples | mass ratio of |
| 18 | 1:6 |
| 19 | 1:8 |
| 20 | 1:15 |
| 21 | 1:20 |
Examples 22 to 25
Examples 22 to 25 provide fermented tea oil with a difference from example 1 in that the addition amount of the coagulant in step S2 of the method for preparing fermented tea oil is changed, and the operations are the same except for the above differences, and are not described again; the specific experimental condition parameters and the measurement results are shown in the following table.
| Examples | Coagulant addition amount/%) |
| 22 | 5 |
| 23 | 6 |
| 24 | 10 |
| 25 | 12 |
Examples 26 to 29
Examples 26 to 29 provide fermented tea oil with fermented bean curd, which is different from example 1 in that the mixing ratio of mucor elegans and rhizopus arrhizus in step S4 of the method for preparing fermented tea oil is changed, and the operations are the same except for the above differences, and thus, the description thereof is omitted; the specific experimental condition parameters and the measurement results are shown in the following table.
| Examples | Mixing ratio |
| 26 | 1:0 |
| 27 | 1:0.1 |
| 28 | 1:1 |
| 29 | 0:1 |
Examples 30 to 33
Examples 30 to 33 provide fermented tea oil with a difference from example 1 in that the mixing mass ratio of edible salt to water in the brine in step S5 of the preparation method of fermented tea oil is changed, and the operations are the same except for the above differences, and are not described again; the specific experimental condition parameters and the measurement results are shown in the following table.
| Examples | Mixing mass ratio |
| 30 | 1:6 |
| 31 | 1:8 |
| 32 | 1:10 |
| 33 | 1:12 |
Comparative example 1
Compared with the embodiment 1, the tea oil fermented bean curd is characterized by being prepared from the following raw materials in parts by weight: 220 parts of soybean, 50 parts of tea oil, 35 parts of rapeseed oil, 80 parts of vital gluten, 15 parts of edible salt, 12 parts of chili powder, 1 part of white spirit and 1 part of compound flavoring agent.
The rest is the same as in example 1.
Comparative example 2
Compared with the embodiment 1, the tea oil fermented bean curd is characterized by being prepared from the following raw materials in parts by weight: 250 parts of soybean, 50 parts of tea oil, 35 parts of rapeseed oil, 50 parts of perilla meal, 15 parts of edible salt, 12 parts of chilli powder, 1 part of white spirit and 1 part of compound flavoring agent.
The rest is the same as in example 1.
Comparative example 3
compared with the embodiment 1, the tea oil fermented bean curd is characterized in that the compound flavoring agent is prepared from star anise powder, paprika powder, sodium glutamate, edible glucose and yeast extract in a mass ratio of 1: 8: 0.7: 0.6: 0.8.
the rest is the same as in example 1.
The sensory and maturity evaluation of the fermented tea oil curds prepared in examples 1 to 33 and comparative examples 1 to 3 was carried out, and the results are shown in the following table.
From the results in the table above, the sensory evaluation and the maturity biochemical index performance of the tea oil fermented bean curd prepared in example 1 both reach the optimal level, which shows that the quality of the prepared tea oil fermented bean curd is better through the reasonable proportion of the components and the process optimization.
Comparing the results of the examples 1 and 6-17 in the table, it can be seen that changing the feed-liquid ratio and/or the water bath reaction temperature and/or the enzyme dosage in the tea oil extraction process of the present invention all affect the quality of the prepared tea oil fermented bean curd, and the tea oil fermented bean curd prepared in the process range defined by the present invention has better quality.
comparing the results of the example 1 and the examples 18 to 33 in the table, it can be seen that any step in the process of the preparation method of the tea oil fermented bean curd of the present invention can significantly affect the quality of the prepared tea oil fermented bean curd, and the tea oil fermented bean curd prepared within the process parameter range defined by the present invention has good quality. Meanwhile, by comparing the results of the embodiment 1, the embodiment 26 and the embodiment 29, the invention has the advantages that the prepared tea oil fermented bean curd has lower moisture freedom degree than fermented bean curd fermented by a single same mucor strain by adopting the mixed fermentation of the actinomucor elegans and the rhizopus arrhizus, the combination of moisture and macromolecular substances is firmer, the quality and the preservation of the preserved products are facilitated, and the biochemical indexes of the prepared tea oil fermented bean curd can reach higher levels by the synergistic cooperation of the actinomucor elegans and the rhizopus arrhizus, so that the quality of the tea oil fermented bean curd is improved.
The results of comparing examples 1-3 with comparative examples 1-2 show that the soybean, perilla meal and wheat gluten are used as raw materials, and the content of amino acids in the prepared tea oil fermented bean curd is high and the proportion is balanced through the optimized proportion of the components, so that the comprehensive quality of the prepared tea oil fermented bean curd is greatly improved.
the results of comparing example 1, examples 4-5 and comparative example 3 show that the flavor of the fermented bean curd can be improved and the quality of the fermented bean curd can be improved by adding the compound flavoring agent with a reasonable proportion into the tea oil fermented bean curd, so that the quality and nutritional requirements of consumers on the fermented bean curd can be met.
while the invention has been described with respect to specific embodiments thereof, it will be understood by those skilled in the art that the foregoing and other changes, omissions and deviations in the form and detail thereof may be made without departing from the scope of this invention; those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention; meanwhile, any equivalent changes, modifications and alterations of the above embodiments according to the spirit and techniques of the present invention are also within the scope of the present invention.
Claims (10)
1. The tea oil fermented bean curd is characterized by being prepared from the following raw materials in parts by weight: 120-220 parts of soybean, 30-65 parts of tea oil, 25-45 parts of rapeseed oil, 40-60 parts of perilla meal, 50-120 parts of wheat gluten, 12-20 parts of edible salt, 8-15 parts of chilli powder, 0.5-2 parts of white spirit and 0.5-2 parts of a compound flavoring agent.
2. the tea oil fermented bean curd as claimed in claim 1, wherein the compound flavoring agent is prepared from star anise powder, paprika powder, sodium glutamate, disodium 5' -inosinate, edible glucose and yeast extract in a mass ratio of 1: 5-10: 0.2-0.5: 0.2-0.5: 0.5-0.8: 0.5 to 1.
3. The tea oil fermented bean curd according to claim 1, wherein the tea oil extraction method comprises the following steps: removing shells of tea seeds, crushing, and mixing the materials according to a material-liquid ratio of 1 g: (5-10) mL of the tea oil is added with water, the pH value is adjusted to 7, the tea oil and water are subjected to water bath reaction at 80-100 ℃ for 20-40 min, Alcalase protease and alpha-amylase with the mass fraction of 1-2% are added after cooling, enzymolysis reaction is carried out for 2-4 h, then, the supernatant is centrifugally separated, the oil in the supernatant is extracted by ethyl ether, and the tea oil is obtained after drying.
4. The preparation method of the tea oil fermented bean curd as claimed in claim 1, which is characterized by comprising the following steps:
S1, weighing the cleaned soybeans and the perilla meal in parts by weight, soaking the soybeans and the perilla meal, pulping the soybeans, and cooking the soybean milk for later use;
S2, adjusting the pH value of the wheat gluten suspension liquid to be neutral, uniformly mixing the wheat gluten suspension liquid and the soybean milk prepared in the step S1, heating and preserving heat for 5-10 min at the temperature of 80-85 ℃, adding a coagulant, curdling with the salt concentration of 6-7 ℃, and preserving heat for 5-10 min;
s3, turning the pulp obtained in the step S2, squatting after turning the pulp, cutting the pulp, wrapping the pulp with clean sterile gauze, and adjusting the pressing time to be 100-120 seconds;
s4, mixing the actinomucor elegans and the rhizopus arrhizus, inoculating the mixture on the bean curd prepared in the step S3, sealing the bean curd and fermenting the bean curd for 30 to 35 days at the temperature of 20 to 25 ℃;
S5, taking out the product obtained in the step S4, spraying saline water, and pickling for 72-108 hours;
s6, mixing the tea oil, the rapeseed oil, the chili powder, the white spirit and the compound flavoring agent in parts by weight, subpackaging the cured bean curd obtained in the step S5 into bottles, pouring the obtained mixed flavoring onto the bottles, sealing the bottles, fermenting for 30-35 days at 20-25 ℃, and treating the mature fermented bean curd for 120-130 seconds under the microwave with the power of 400-450W.
5. the preparation method of the tea oil fermented bean curd according to claim 4, wherein in the step S1, water is added to the dried soybean and perilla meal in a mass ratio of 1: 8-15 to grind the perilla soybean milk, and the ground perilla soybean milk is sieved by a 80-mesh sieve.
6. The method for preparing the tea oil fermented bean curd according to claim 4, wherein in the step S2, the mass concentration of the wheat gluten suspension is 15-25%.
7. the preparation method of the tea oil fermented bean curd according to claim 4, wherein in the step S2, the addition amount of the coagulant is 6-10%.
8. the preparation method of the tea oil fermented bean curd according to claim 4, wherein in the step S3, the time for squatting is 20-30 min.
9. the preparation method of the tea oil fermented bean curd according to claim 4, wherein in the step S4, the mixing ratio of the actinomucor elegans and the rhizopus arrhizus is 1: 0.1-1.
10. The preparation method of the tea oil fermented bean curd according to claim 4, wherein in the step S5, the saline water is prepared by mixing edible salt and water according to a mass ratio of 1: 8-10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910925080.4A CN110574794A (en) | 2019-09-27 | 2019-09-27 | Tea oil fermented bean curd and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115644362A (en) * | 2022-11-11 | 2023-01-31 | 湖南省农产品加工研究所 | Low-salt fermented bean curd and preparation method thereof |
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| CN106900880A (en) * | 2017-03-22 | 2017-06-30 | 安徽八公山豆制品有限公司 | A kind of anti-inflammatory digestion tea oil preserved bean curd and preparation method thereof |
| CN107821639A (en) * | 2017-12-11 | 2018-03-23 | 江南大学 | A kind of method for the making bean curd for adding wheat gluten protein |
| CN109619202A (en) * | 2018-10-31 | 2019-04-16 | 张顺莲 | A method of inhibiting Mucor type fermented bean curd white point |
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| CN104351355A (en) * | 2014-11-25 | 2015-02-18 | 吉林工商学院 | Preparation method of fermented bean curd with purple perilla flavor |
| CN106900880A (en) * | 2017-03-22 | 2017-06-30 | 安徽八公山豆制品有限公司 | A kind of anti-inflammatory digestion tea oil preserved bean curd and preparation method thereof |
| CN107821639A (en) * | 2017-12-11 | 2018-03-23 | 江南大学 | A kind of method for the making bean curd for adding wheat gluten protein |
| CN109619202A (en) * | 2018-10-31 | 2019-04-16 | 张顺莲 | A method of inhibiting Mucor type fermented bean curd white point |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115644362A (en) * | 2022-11-11 | 2023-01-31 | 湖南省农产品加工研究所 | Low-salt fermented bean curd and preparation method thereof |
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Application publication date: 20191217 |