CN111567626A - Matcha bean curd with immortal effect and preparation method thereof - Google Patents
Matcha bean curd with immortal effect and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
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Abstract
The invention provides a preparation method of matcha immortal bean curd, which adopts matcha as a characteristic raw material to be added into immortal bean curd, and performs orthogonal optimization on three aspects of material-liquid ratio, calcium carbonate addition amount and matcha addition amount in a processing process to obtain the optimal processing process of matcha immortal bean curd, so that the calcium carbonate consumption is reduced, the appearance and the taste are improved, and an innovative product different from the traditional immortal bean curd is prepared. The matcha immortal bean curd prepared by the method is emerald green, uniform, smooth in surface, attractive in section, free of bubbles, uniform in matcha, fine and smooth in taste, good in elasticity, simple and easy to operate, stable in product quality, capable of ensuring the yield and quality, rich in product diversity and increasing the selectivity of the product, and has faint scent of matcha and premna microphylla leaves, no peculiar smell and healthier health. In addition, the invention also discloses the application of the matcha as a coagulant in the preparation of the matcha immortal bean curd.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to matcha immortal bean curd and optimization of preparation process conditions thereof.
Background
The premna microphylla leaf resources in China are abundant, and widely distributed in vast areas [1] such as east China, south China, southwest China, and the like, and premna microphylla growth has low requirements on soil quality, and is suitable for growing in subacid to acidic soil. The premna microphylla has rich nutrition, and its leaves contain abundant proteins, soluble sugar, vitamins, cellulose, amino acids, flavone, volatile oil, peroxidase and pectin. However, the premna microphylla resource at the present stage of China is basically in an undeveloped state, the utilization and development of the premna microphylla resource are only kept in the production and manufacture of family workshops, plant ash is used as a coagulant, the traditional premna microphylla bean curd has no deep processing and development, the process is backward and unstable, the product quality is not guaranteed, and the premna microphylla leaf bean curd is only eaten in a family or neighbor experience way. The deep processing development and the process research of the premna microphylla leaves can be carried out, the premna microphylla resources and the hidden premna microphylla industries can be searched, the theoretical support is provided for the reasonable development and utilization of the premna microphylla resources, and a certain foundation is laid for the subsequent industrialized production.
The quality of the immortal bean curd completely depends on processing raw materials and processing technology, and a reasonable and efficient production technology can improve the yield of the immortal bean curd and change and optimize the sensory evaluation of the immortal bean curd.
In the existing method for preparing the immortal bean curd, such as CN107890107A and CN108618143A, plant ash and alkaline water are generally added as a coagulant, the plant ash can cause the immortal bean curd to have the smell of the plant ash, and the alkaline water can cause the taste of the bean curd to be poor.
CN102511817 and CN109221439 adopt lime water calcium carbonate as coagulant, but the dosage of calcium carbonate is large, which may be harmful to health, and simultaneously the hot scalding and enzyme deactivating are needed to the premna microphylla leaves, so that the prepared immortal bean curd has impaired nutritive value, reduced health care function, over-high temperature, easy yellowing, and poor color, fragrance and taste.
A small amount of calcium carbonate is beneficial to the body and can supplement calcium, but excessive calcium carbonate can cause constipation and can cause kidney stones after long-term use, so that the preparation process of the immortal bean curd needs to be improved, and the dosage of the calcium carbonate is reduced; in addition, the existing production process level of the immortal bean curd is backward and extensive, the product is single and is difficult to attract more consumers, the optimization of the production process of the immortal bean curd is urgently needed, the innovative product of the immortal bean curd is developed, the taste is improved, the health is more facilitated, the yield and the quality are guaranteed, the product diversity is enriched, the product selectivity is increased, and different requirements of people are met.
Disclosure of Invention
In order to solve the problems, the matcha is taken as a characteristic raw material and added into the immortal bean curd, and the material-liquid ratio, the calcium carbonate addition amount and the matcha addition amount in the processing technology are optimized, so that an innovative product, namely the matcha immortal bean curd, different from the traditional immortal bean curd is prepared under the normal temperature condition.
The invention provides a preparation method of matcha immortal bean curd, which mainly comprises the steps of picking fresh leaves, cleaning, airing, weighing, rolling (adding water), filtering, adding matcha powder and coagulant calcium carbonate, adjusting pH, uniformly stirring and standing for forming. The method specifically comprises the following steps:
1) picking fresh leaves of premna microphylla, cleaning, airing, adding normal-temperature distilled water, kneading until only leaf tendons are left, wherein the material-liquid ratio between the aired premna microphylla leaves and the distilled water is 1: 8-1: 12, and filtering to obtain filtrate.
The method comprises the steps of picking fresh and dried premna microphylla leaves, putting the premna microphylla leaves into normal-temperature distilled water according to the material-liquid ratio of 1: 8-1: 12, kneading, and discharging juice until fresh leaves are kneaded until only leaf tendons are left. Kneading at normal temperature to protect the nutrient components of premna microphylla leaf to the maximum extent, and making the obtained fairy bean curd healthier and more nutritious and health-care.
2) Adding green tea powder and 0.1-0.2% calcium carbonate powder respectively, and stirring uniformly while adjusting the pH to 4.0-5.0. The addition of the matcha powder can greatly reduce the dosage of the coagulant calcium carbonate, and probably part of alkaline substances in the matcha powder also play a role in promoting coagulation.
3) Standing at room temperature, solidifying and forming.
Further, the adding amount of the matcha powder in the step 2) is 1.5-2.5%.
Further, the adding amount of the matcha powder in the step 2) is 2.0%.
Further, the feed-liquid ratio in the step 1) is 1: 8.
Further, the addition amount of the calcium carbonate powder in the step 2) is 0.2%.
Further, the pH value in the step 2) is adjusted by sodium carbonate and citric acid.
Furthermore, the matcha powder, the calcium carbonate powder, the sodium carbonate and the citric acid are all food grade.
Further, standing for 1h at room temperature in the step 3) to solidify and mold.
In another aspect, the invention provides matcha immortal bean curd prepared by the preparation method.
In a further aspect, the present invention provides the use of matcha as a coagulant in the manufacture of matcha fairy tofu. Partial alkaline substances in the matcha powder can play a role in promoting coagulation, the appearance and the taste of the immortal bean curd are improved, the prepared matcha immortal bean curd has fine and smooth taste, has faint scent of matcha and premna microphylla leaves, and has good elasticity, and meanwhile, the matcha immortal bean curd is more nutritional and healthier and more meets the consumption requirements of contemporary people because matcha contains rich nutrient components and trace elements necessary for human bodies.
Meanwhile, orthogonal optimization tests are carried out on three aspects of the feed-liquid ratio, the calcium carbonate addition amount and the matcha addition amount in the processing technology, and the result shows that the largest influence factor on the preparation sensory evaluation of the matcha fairy bean curd is the matcha addition amount, so that the sensory influence of the matcha addition amount on the fairy bean curd finished product in the preparation technology of the matcha fairy bean curd is very important, and meanwhile, the matcha plays a very important role in preparing the matcha fairy bean curd.
The invention provides a preparation method of matcha immortal bean curd, which adopts matcha as a characteristic raw material to be added into immortal bean curd, and performs orthogonal optimization on three aspects of material-liquid ratio, calcium carbonate addition amount and matcha addition amount in a processing process to obtain the optimal processing process of matcha immortal bean curd, so that the calcium carbonate consumption is reduced, the appearance and the taste are greatly improved, and an innovative product different from the traditional immortal bean curd is prepared. In addition, the invention also discloses the application of the matcha as a coagulant in the preparation of the matcha immortal bean curd. The matcha immortal bean curd prepared by the method is emerald green, uniform, free of variegated color, smooth in surface, attractive in section, free of bubbles, uniform in matcha, fine and smooth in taste, good in elasticity, fragrant in matcha and premna microphylla leaves, free of peculiar smell, healthier, simple and easy to operate in the preparation method, stable in product quality, capable of ensuring the yield and quality, rich in product diversity, capable of increasing the selectivity of the product and capable of meeting different requirements of people.
Drawings
FIG. 1 is a graph showing the effect of the ratio of the liquid to the liquid on the sensory quality of Matcha and immortal tofu in example 1
FIG. 2 is a graph showing the effect of the ratio of the liquid to the liquid in example 1 on the exudate of Matcha and immortal tofu
FIG. 3 is a graph showing the effect of calcium carbonate addition amount in example 2 on sensory quality of Matcha and immortal tofu
FIG. 4 is a graph showing the effect of calcium carbonate addition on the exudate of Matcha and immortal tofu in example 2
FIG. 5 is a graph showing the effect of the addition amount of Matcha on the sensory quality of Matcha-immortal tofu in example 3
FIG. 6 is a graph showing the effect of the addition amount of Matcha on the exudate of Matcha-Mashanan tofu in example 3
Detailed Description
The present invention is described in further detail below with reference to examples, which are intended to facilitate the understanding of the present invention without limiting it in any way.
A, basic material
Fresh leaves of premna microphylla: is collected from the Med town of Taizhou city, Zhejiang province, and fresh and tender leaves of premna microphylla, which are free from diseases and insect pests, of branches at the middle upper parts are selected. B, green tea powder: and (4) food grade. Light calcium carbonate: food grade, used as a coagulant. Sodium carbonate and citric acid: food grade for pH adjustment; alkaline water: stirring the plant ash, precipitating and filtering after stirring to prepare the alkaline water.
Sensory evaluation of Matcha and immortal tofu
The Matcha immortal bean curd is essentially a pectin food (namely jelly), so the sensory evaluation of the Matcha immortal bean curd refers to GB19299-2015 national food safety standard jelly, and the sensory evaluation of the Matcha immortal bean curd is carried out by making a scoring standard according to indexes such as color, taste, smell and state. Standing the Matcha immortal bean curd for 1h, forming an evaluation group by 3 professional teachers with sensory evaluation experience and 10 food professional students (5 men and 5 women), tasting the Matcha immortal bean curd to give scores, taking an average value as a final result, and dividing the score into 100. The sensory evaluation criteria of matcha and immortal bean curd are shown in table 1.
TABLE 1 sensory quality score criteria
Determination of exudation of Matcha and immortal tofu
After the Matcha and the immortal bean curd are solidified into a finished product, placing the product in a constant temperature box at 20 ℃ for 2 hours, and measuring the volume (mL/100g) of the exudate.
Fourth, Matcha immortal bean curd stability test
The stability test involves sensory evaluation of the finished product obtained by repeating the test several times, and the yield of matcha fairy bean curd was measured to evaluate the stability thereof.
Example 1 Effect of different coagulants on the sensory Properties and setting time of Matcha and immortal tofu
Cleaning fresh leaves of premna microphylla, drying the surfaces of the fresh leaves of premna microphylla by airing, taking 4 parts of 50.0g, kneading the fresh leaves respectively in 500mL of normal-temperature distilled water according to the ratio of material to liquid of 1:10 to obtain juice until the fresh leaves are kneaded until only leaf tendons are left, filtering the juice to obtain filtrate, adding 2% alkaline water, 2% calcium carbonate, 0.15% calcium carbonate and 2.00% matcha powder (calculated by the volume of the filtrate) into the filtrate, stirring the mixture uniformly while adjusting the pH value to 4.0-5.0, standing the mixture at room temperature to solidify the mixture, and evaluating the taste and the solidification time of the molded matcha fairy tofu, wherein the results are shown in Table 2.
TABLE 2 influence of different coagulants on taste and setting time of Matcha and immortal tofu
The evaluation results of taste and setting time are shown in table 2, when 2% alkaline water is used as a coagulant, the prepared immortal bean curd has poor taste and smell of plant ash, and the addition of a large amount of alkaline water has adverse effect on the body; when 2% calcium carbonate is used as a coagulant, the prepared immortal bean curd is possibly unfavorable for health due to large dosage of calcium carbonate, and meanwhile, the immortal bean curd is rough in taste and uneven in color and luster due to the fact that calcium carbonate powder is insoluble in water and the slightly high-concentration calcium carbonate is easy to precipitate; when 0.15 percent of calcium carbonate is adopted as the coagulant, the prepared immortal bean curd is difficult to be completely coagulated, takes long time (more than 3 hours), has over-soft hardness, collapses and is soft, poor in coagulation effect and poor in overall appearance; when 0.15% of calcium carbonate is added with 2.00% of matcha powder, probably because partial alkaline substances in the matcha powder also play a role in accelerating coagulation, the prepared immortal bean curd has fine and smooth mouthfeel, has faint scent of matcha and premna microphylla leaves, and has better elasticity, and simultaneously because the matcha contains rich nutrient components and trace elements which are necessary for human bodies, the prepared immortal bean curd of matcha is more nutrient and healthier, and more accords with the consumption requirements of contemporary people. Example 2 Effect of feed liquid ratio on sensory Properties and exudate of Matcha, Mashanan tofu
Cleaning fresh leaves of Premna microphylla, drying, respectively taking 83.3 g, 62.5 g, 50.0g, 41.7 g and 35.7g of Premna microphylla, placing in 500mL of normal temperature distilled water, kneading until the fresh leaves are kneaded until only leaf tendons are left, wherein the material-liquid ratio (leaf/water) is respectively 1:6, 1:8, 1:10, 1:12 and 1:14(g/mL), and filtering. Taking the filtrate, respectively adding 2.00% of matcha powder (calculated by the volume of the filtrate) and 0.15% of calcium carbonate powder (calculated by the volume of the filtrate), uniformly stirring, simultaneously adjusting the pH value to 4.0-5.0, standing at room temperature for 1.0h for solidification, carrying out sensory evaluation and exudate measurement on the formed matcha immortal bean curd, and determining a proper material-liquid ratio according to the result.
Sensory evaluation results are shown in fig. 1, as the feed-liquid ratio increases, the sensory score of the matcha fairy bean curd increases firstly and then decreases, and when the feed-liquid ratio is 1:10 and 1:12, the sensory score is the highest (no significant difference between the two, P is less than 0.05). The measurement result of the exudate is shown in fig. 2, and the volume of the exudate is gradually increased along with the increase of the material-liquid ratio. When the ratio of the materials to the liquid is 1:10 and 1:12, the prepared matcha fairy bean curd has the advantages of emerald green color, uniform and consistent color, no impurity color, smooth surface, beautiful section, no bubbles, uniform matcha, delicate taste, good elasticity, fresh fragrance of matcha and premna microphylla leaves and no peculiar smell. When the ratio of the material to the liquid is 1:6, a large amount of foam is generated during stirring and homogenizing, a large amount of air holes are formed in the surface and the inside of the prepared matcha immortal bean curd, the texture is relatively old and the taste is rough, and the fact that the added water amount is too small indicates that the filtrate is too viscous. When the ratio of the material to the liquid is 1:14, the prepared matcha immortal bean curd has low strength, cannot bear force and is easy to crack and collapse, which indicates that the filtrate is excessively diluted due to excessive water addition. In summary, the preferable ranges of the material-to-liquid ratio are determined to be 1:8, 1:10 and 1:12 (g/mL).
Example 3 Effect of calcium carbonate addition on the sensory of Matcha and immortal tofu
Weighing 5 parts of fresh picked, cleaned, aired premna microphylla leaves 50.0g, putting the premna microphylla leaves into 5 parts of 500mL of normal-temperature distilled water according to the ratio of material to liquid of 1:10, kneading the premna microphylla leaves respectively to obtain juice until the fresh leaves are kneaded until only leaf tendons are left, filtering the juice respectively, taking filtrate, adding 2.00% of matcha powder (calculated by the volume of the filtrate) into the filtrate, adding 0.05%, 0.10%, 0.15%, 0.20% and 0.25% of calcium carbonate powder (calculated by the volume of the filtrate) into the filtrate, uniformly stirring, adjusting the pH to 4.0-5.0, standing the filtrate at room temperature for 1.0 hour to solidify, carrying out sensory evaluation and exudate measurement on the formed premna microphylla bean curd, and determining proper calcium carbonate according to the result.
Sensory evaluation results are shown in fig. 3, and as the addition amount of calcium carbonate powder increases, the sensory score of the prepared matcha immortal tofu gradually increases. When the calcium carbonate is added in the proportion of 0.15%, 0.20% and 0.25%, the sensory score is highest (no significant difference exists between the three in pairs, and P is less than 0.05). The measurement results of the exudate are shown in FIG. 4, in which the volume of the exudate gradually increases as the amount of calcium carbonate added increases. When the calcium carbonate is added in the proportion of 0.15%, 0.20% and 0.25%, the prepared matcha fairy bean curd is emerald green, uniform, free of mottle, smooth in surface, attractive in section, free of bubbles, uniform in matcha, fine and smooth in taste, good in elasticity, fragrant in matcha and premna microphylla leaves and free of peculiar smell. When the addition proportion of the calcium carbonate is lower than 0.10%, the prepared matcha fairy bean curd has poor solidification property, long time consumption, influence on the hardness and the appearance, over-soft hardness, collapse and softness, poor solidification effect and poor appearance; in addition, calcium carbonate powder is poorly soluble in water, and slightly high-concentration calcium carbonate is easily precipitated. As described above, the amounts of calcium carbonate powder added were preferably 0.10%, 0.15%, and 0.20% (g/mL).
Example 4 Effect of Matcha addition amount on Matcha and immortal tofu sensory
Weighing 5 parts of fresh picked, cleaned, aired leaves of premna microphylla 50.0g, putting the leaves into 500mL of normal-temperature distilled water according to the ratio of material to liquid of 1:10, kneading until the leaves are kneaded until the leaves are left, and filtering to obtain filtrate. Adding matcha powder (calculated by the volume of the filtrate) into the filtrate according to the proportion of 1.00%, 1.50%, 2.00%, 2.50% and 3.00%, adding 0.15% of calcium carbonate powder (calculated by the volume of the filtrate), uniformly stirring, adjusting the pH to 4.0-5.0, standing at room temperature for 1.0h for solidification, carrying out sensory evaluation and exudate measurement on the formed matcha immortal bean curd, and determining the appropriate matcha addition amount according to the result.
The matcha has special flavor, the influence of different matcha addition amounts on the sensory effect of the matcha immortal bean curd is analyzed, the sensory evaluation result is shown in fig. 5, the color of the prepared matcha immortal bean curd changes from emerald green to dark green along with the increase of the addition amount of matcha powder, the matcha aroma in the taste is gradually increased, and the unique astringent taste of the tea is gradually rich. However, the individual preference degree of the tea product is extremely personalized, and the sensory evaluation of the adding amount of the matcha is strong to the individual color of the matcha immortal bean curd. Generally, the addition amount of the matcha is more than 2.50%, the astringent taste of the matcha is very prominent and strong, the astringent taste in the mouth is enhanced, and the mouthfeel is influenced. The reason for analyzing the effect may be caused by adding matcha powder to bring volatile aroma components, catechins (ester-type catechins) and alkaloid substances into the tea. The results of the exudate measurement are shown in FIG. 6, and the amount of powdered green tea added has no effect on the volume of exudate. Therefore, the amount of matcha added was preferably determined to be 0.15%, 0.20%, 0.25% (g/mL).
Example 5 orthogonal optimization of Process parameters
On the basis of the three single-factor test results of the examples 2, 3 and 4, the sensory quality of the matcha immortal bean curd is taken as a survey index, three independent variables of the material-liquid ratio, the calcium carbonate addition amount and the matcha addition amount are taken as main influence factors, and an L9(34) orthogonal optimization test is carried out to determine the optimal processing technological parameters of the matcha immortal bean curd, wherein the factor levels are shown in Table 3.
TABLE 3 orthogonal test factor horizon
The process orthogonal optimization result is shown in table 4, and RC & gtRB & gtRA in the table shows that the largest influence factor on the sensory evaluation of the preparation of the Matcha immortal bean curd is the addition amount of Matcha, so that the sensory influence of the addition amount of the Matcha on the finished product of the immortal bean curd is very important in the preparation process of the Matcha immortal bean curd; secondly, adding the calcium carbonate; finally, the optimal production process is A1B3C2, namely the material-liquid ratio is 1:8, the addition amount of calcium carbonate is 0.20%, and the addition amount of matcha is 2.00% as the material-liquid ratio during preparation, and the matcha immortal bean curd produced under the conditions is optimal in appearance, taste and color.
TABLE 4 results of orthogonal optimization
Example 6 stability test
Under the optimum process conditions obtained in example 5, namely, the material-to-liquid ratio was 1:8, the calcium carbonate addition amount was 0.20%, and the matcha addition amount was 2.00%, a repeatability test (n ═ 10) was performed to verify the stability of the matcha immortal tofu, and sensory evaluation was performed, and the yield was also measured, and the results are shown in table 5.
TABLE 5 stability test results
As can be seen from Table 4, under the process conditions that the material-liquid ratio is 1:8, the addition amount of the coagulant is 0.20%, the addition amount of the matcha is 2.00%, and the pH value is 4.0-5.0, the sensory evaluation average of the matcha immortal tofu is 92.6, the average yield of the product is about 815%, the product stability of 10 times of repeated tests is very good, and the sensory evaluation and the yield of the product are very close to each other, so that the matcha immortal tofu preparation process can obtain a good product with stable quality.
Although the present invention is disclosed above, the present invention is not limited thereto. Various changes and modifications may be effected therein by one skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A preparation method of matcha immortal bean curd is characterized by comprising the following steps:
1) picking fresh premna microphylla leaves, cleaning and airing, adding normal-temperature distilled water, kneading until only leaf ribs are left, wherein the material-liquid ratio between the aired premna microphylla leaves and the distilled water is 1: 8-1: 12, and filtering to obtain filtrate;
2) adding green tea powder and 0.1-0.2% calcium carbonate powder respectively, stirring uniformly and adjusting the pH value to 4.0-5.0;
3) standing at room temperature, solidifying and forming.
2. The preparation method according to claim 1, wherein the amount of the matcha powder added in the step 2) is 1.5-2.5%.
3. The preparation method according to claim 2, wherein the powdered matcha in step 2) is added in an amount of 2.0%.
4. The process according to any one of claims 1 to 3, wherein the feed-to-liquid ratio in step 1) is 1: 8.
5. The method according to any one of claims 1 to 4, wherein the calcium carbonate powder in the step 2) is added in an amount of 0.2%.
6. The method of claim 1, wherein the pH is adjusted by sodium carbonate and citric acid.
7. The method according to any one of claims 1 to 6, wherein the powdered green tea, the powdered calcium carbonate, the powdered sodium carbonate and the citric acid are all food grade.
8. The method according to any one of claims 1 to 7, wherein the step 3) is performed by standing at room temperature for 1 hour to solidify and mold.
9. A matcha immortal bean curd prepared by the preparation method according to any one of claims 1 to 8.
10. Use of matcha as a coagulant in the manufacture of the matcha immortal tofu of claim 9.
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