CN101606675A - The production method of green tea soycheese - Google Patents
The production method of green tea soycheese Download PDFInfo
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- CN101606675A CN101606675A CNA2009101008118A CN200910100811A CN101606675A CN 101606675 A CN101606675 A CN 101606675A CN A2009101008118 A CNA2009101008118 A CN A2009101008118A CN 200910100811 A CN200910100811 A CN 200910100811A CN 101606675 A CN101606675 A CN 101606675A
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Abstract
The present invention relates to a kind of production method of green tea soycheese, main points are that green tea weight is 5～15%, water 85～95% is worn into the green tea slurry with the bean or pea of soaking, soya-bean milk, filter through 100 mesh filter screens, the slurries that filter are warming up to 85～95 ℃, adopt salt solution making beating granulating, cotton parcel slurry grain after the sterilization squeezes into plate, the moulding plate is a green tea bean curd embryo, be cut into blockage, be successively placed on clean, in the cage of having sterilized, and the blockage of green tea bean curd embryo surface spray bacterium, deliver to 25～30 ℃ temperature controlled compartment fermentation, grow cotton-shaped white Mucor until green tea bean curd embryo surface; Be stained with one deck salt at green tea bean curd embryo surface, be placed in the container of normal temperature 12～24 hours, the bottle of packing into of the green tea bean curd embryo in the extraction vessel then pours into alcoholic strength and is 16～18% wine in bottle, and sealing lid was promptly made green tea soycheese in 10～30 days.The present invention has improved the tealeaves added value, makes the Tea Polyphenols of green tea or black tea and caffeine, amino acid, improves human immunological competence and anticancer effect.
Description
Technical field
The present invention relates to the production method of fermented bean curd.
Background technology
As everyone knows, fermented bean curd also claims fermented bean curd, is fabulous flavouring.Folder lastblock fermented bean curd had been eaten just appetizing when the friend who has had a meal.Therefore, quite a few people as Guangdong, Zhejiang especially like eating fermented bean curd.The kind of fermented bean curd is a lot, thereby the technical scheme of new varieties is many.
Patent of invention ZL200510006956.3 as the Chinese patent literature publication, Granted publication CN100353861C, " production method of vacuum fermented bean curd in container " disclosed, the manufacture method that relates to a kind of fermented bean curd, provide a kind of can be in container catalysis bean curd embryo fermentation under the vacuum condition, with short production cycle, the cross pollution link is few, can mechanization production on streamline, product has the production method of vacuum fermented bean curd in container of vacuum seal.Step is: base-material cleaning, immersion, boiling, cooling; With the inoculation of aspergillus oryzae bacterial classification, cultivation; The aspergillus oryzae song is used saline sook, and it is standby to make meter sauce song; Preparation soup juice; In the bent adding of rice sauce container, insert the bean curd embryo and pour into soup juice; The vacuum capping; Deposit.Select for use aspergillus oryzae to base-material inoculation, cultivate, cultured base-material bean curd embryo together adds in the container, can catalysis bean curd embryo fermentation under the vacuum condition in container, shorten fermentation time.With short production cycle, can mechanization production on streamline, reduce labor intensity, reduce cross pollution, reduce cost significantly; Product has vacuum seal, and long shelf-life meets sanitary standard.
The patent of invention ZL02139085.1 of Chinese patent literature publication and for example, Granted publication CN1244290C, this denomination of invention is " production technology of fermented bean curd ", it is characterized in that being undertaken: 1) make the bean curd embryo: soybean → the select removal of impurity → immersion → defibrination → filter → boil → select slurry → moulding → squeezing → salted → drying → finished product bean curd embryo by following processing step, 2) make soya bean Cheng Qu: soya bean → the select removal of impurity → boiling → cooling → inoculation → 2 to 5 days → Cheng Qu of cultivation, 3) make brown rice Cheng Qu: brown rice → the select removal of impurity → boiling → cooling → inoculation → 2 to 5 days → Cheng Qu of cultivation, 4) make soup juice: by sugar, salt, wine and water are mixed with, 5) make the fermented bean curd product: with finished product bean curd embryo, soya bean Cheng Qu, brown rice Cheng Qu and soup juice bottling → vacuum seal → heat-preservation fermentation → test package → product export.These technology manufactured goods are not only nutritious, and health, and are with short production cycle.
Perhaps, above-mentioned two technical schemes that the part patent text is disclosed are to implement certain degree of difficulty, or due to other reason, do not see mass marketed.
Summary of the invention
The present invention will overcome above-mentioned deficiency, and purpose is the production method that a kind of green tea soycheese is provided to this area, it can be solved put into practice difficultly, or due to other reason, not see the technical problem of mass marketed.The present invention seeks to adopt following technical scheme to realize.
A kind of production method of green tea soycheese, the main points of this method are:
Green tea 5～15% weight, water 85～95% weight, with the bean or pea defibrination that soaks, the green tea of wearing into slurry, soya-bean milk filter through 100 mesh filter screens, and the slurries of filtration are warming up to 85～95 ℃, adopt salt solution making beating granulating; Thereafter, adopt the cotton parcel slurry grain after sterilizing to squeeze into plate, the moulding plate is a green tea bean curd embryo, be cut into blockage, in the cage that is successively placed on totally, has sterilized, and, deliver to 25～30 ℃ temperature controlled compartment fermentation the blockage of green tea bean curd embryo surface spray bacterium, grow cotton-shaped white Mucor until green tea bean curd embryo surface; Treat that cotton-shaped white Mucor is mouldy, be stained with one deck salt at green tea bean curd embryo surface, be placed in the container of normal temperature 12～24 hours, then the bottle of packing into of the green tea bean curd embryo in the extraction vessel, pour into alcoholic strength and be 16～18% wine in bottle, sealing lid was promptly made green tea soycheese in 10～30 days.
The blockage surface spray bacterium of described green tea bean curd embryo is an edible mushroom, or is the bacterial classification that mixes with edible mushroom with the Chinese herbal medicine refinery liquor.
The Chinese herbal medicine refinery liquor of the bacterial classification that described Chinese herbal medicine refinery liquor mixes with edible mushroom is the refinery liquor of peppermint, European vanilla.
The production method of the production method of above-mentioned green tea soycheese or employing black tea fermented bean curd, the method is characterised in that:
Black tea 5～15% weight, water 85～95% weight, with the bean or pea defibrination that soaks, the black tea of wearing into slurry, soya-bean milk filter through 200 mesh filter screens, and the slurries of filtration are warming up to 85～95 ℃, adopt salt solution making beating granulating; Thereafter, adopt the cotton parcel slurry grain after sterilizing to squeeze into plate, the moulding plate is a black tea bean curd embryo, be cut into blockage, in the cage that is successively placed on totally, has sterilized, and, deliver to 25～30 ℃ temperature controlled compartment fermentation the blockage of black tea bean curd embryo surface spray bacterium, grow cotton-shaped white Mucor until black tea bean curd embryo surface; Treat that cotton-shaped white Mucor is mouldy, be stained with one deck salt at black tea bean curd embryo surface, be placed in the container of normal temperature 12～24 hours, then the bottle of packing into of the black tea bean curd embryo in the extraction vessel, pour into alcoholic strength and be 16～18% wine in bottle, sealing lid was promptly made the black tea fermented bean curd in 10～30 days.
The blockage surface spray bacterium of described black tea bean curd embryo is an edible mushroom, or is the bacterial classification that mixes with edible mushroom with the Chinese herbal medicine refinery liquor.
The Chinese herbal medicine refinery liquor of the bacterial classification that described Chinese herbal medicine refinery liquor mixes with edible mushroom is the refinery liquor of peppermint, European vanilla.
Positive role of the present invention is to have improved the tealeaves added value, utilize summer, autumn tea leaf late growing stage can not face upward system, but the characteristics that its nutritive value does not subtract are used for producing fermented bean curd, to improve kind effect of fermented bean curd medicine and different taste, promote the different class and the quality of fermented bean curd.Make green tea or black tea have abundant Tea Polyphenols and caffeine, amino acid, be used for refreshing oneself, the effect of reposing intends improving human immunological competence and anticancer effect.And the peppermint of Chinese herbal medicine spices, vanilla are one of refrigerant diaphoretic medicines, richly contain menthol and menthones, are usually used in dispersing wind-heat, the rash that disappears relieve sore throat, detoxifcation sweating, soothing liver-qi stagnation, often bring into play booster action with refrigerant.
The specific embodiment
With green tea is example, select the summer for use the green tea 10kg of phase after autumn, and water 90kg, with the bean or pea defibrination that soaks, the green tea of wearing into slurry, soya-bean milk filter through 100 mesh filter screens, and the slurries of filtration are warming up to 90 ℃, adopt the salt solution granulating of pulling an oar; Adopt the cotton parcel slurry grain after sterilizing to squeeze into plate, the moulding plate is a green tea bean curd embryo, be cut into blockage, in the cage that is successively placed on totally, has sterilized, and the blockage of green tea bean curd embryo surface spray bacterium, deliver to 28 ℃ temperature controlled compartment fermentation, grow cotton-shaped white Mucor until green tea bean curd embryo surface; Treat that cotton-shaped white Mucor is through mouldy, be stained with one deck salt at green tea bean curd embryo surface, be placed in the container of normal temperature 20 hours, then the bottle of packing into of the green tea bean curd embryo in the extraction vessel, pour into alcoholic strength and be 17% wine in bottle, sealing lid was promptly made green tea soycheese in 20 days.
Claims (6)
1, a kind of production method of green tea soycheese the method is characterized in that:
Green tea 5～15% weight, water 85～95% weight, with the bean or pea defibrination that soaks, the green tea of wearing into slurry, soya-bean milk filter through 100 mesh filter screens, and the slurries of filtration are warming up to 85～95 ℃, adopt salt solution making beating granulating; Thereafter, adopt the cotton parcel slurry grain after sterilizing to squeeze into plate, the moulding plate is a green tea bean curd embryo, be cut into blockage, in the cage that is successively placed on totally, has sterilized, and, deliver to 25～30 ℃ temperature controlled compartment fermentation the blockage of green tea bean curd embryo surface spray bacterium, grow cotton-shaped white Mucor until green tea bean curd embryo surface; Treat that cotton-shaped white Mucor is mouldy, be stained with one deck salt at green tea bean curd embryo surface, be placed in the container of normal temperature 12～24 hours, then the bottle of packing into of the green tea bean curd embryo in the extraction vessel, pour into alcoholic strength and be 16～18% wine in bottle, sealing lid was promptly made green tea soycheese in 10～30 days.
2, the production method of green tea soycheese according to claim 1 is characterized in that the blockage surface spray bacterium of described green tea bean curd embryo is an edible mushroom, or is the bacterial classification that mixes with edible mushroom with the Chinese herbal medicine refinery liquor.
3, as the production method of green tea soycheese as described in the claim 2, the Chinese herbal medicine refinery liquor that it is characterized in that the bacterial classification that described Chinese herbal medicine refinery liquor mixes with edible mushroom is the refinery liquor of peppermint, European vanilla.
4, a kind of production method of black tea fermented bean curd the method is characterized in that:
Black tea 5～15% weight, water 85～95% weight, with the bean or pea defibrination that soaks, the black tea of wearing into slurry, soya-bean milk filter through 200 mesh filter screens, and the slurries of filtration are warming up to 85～95 ℃, adopt salt solution making beating granulating; Thereafter, adopt the cotton parcel slurry grain after sterilizing to squeeze into plate, the moulding plate is a black tea bean curd embryo, be cut into blockage, in the cage that is successively placed on totally, has sterilized, and, deliver to 25～30 ℃ temperature controlled compartment fermentation the blockage of black tea bean curd embryo surface spray bacterium, grow cotton-shaped white Mucor until black tea bean curd embryo surface; Treat that cotton-shaped white Mucor is mouldy, be stained with one deck salt at black tea bean curd embryo surface, be placed in the container of normal temperature 12～24 hours, then the bottle of packing into of the black tea bean curd embryo in the extraction vessel, pour into alcoholic strength and be 16～18% wine in bottle, sealing lid was promptly made the black tea fermented bean curd in 10～30 days.
5,, it is characterized in that the blockage surface spray bacterium of described black tea bean curd embryo is an edible mushroom, or be the bacterial classification that mixes with edible mushroom with the Chinese herbal medicine refinery liquor as the production method of black tea fermented bean curd as described in the claim 4.
6, as the production method of black tea fermented bean curd as described in the claim 4, the Chinese herbal medicine refinery liquor that it is characterized in that the bacterial classification that described Chinese herbal medicine refinery liquor mixes with edible mushroom is the refinery liquor of peppermint, European vanilla.
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| CN2009101008118A CN101606675B (en) | 2009-07-11 | 2009-07-11 | Method for producing green tea soycheese |
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| CN2009101008118A CN101606675B (en) | 2009-07-11 | 2009-07-11 | Method for producing green tea soycheese |
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Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102578248A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Health-care preserved beancurd containing Chinese herbal formulations and production process thereof |
| CN102578244A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Health care preserved beancurd containing Chinese herbal medicine formula and production process thereof |
| CN102578262A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN102578254A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN102578268A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN102578264A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Health care preserved beancurd containing Chinese herbal medicine formula and production process thereof |
| CN102986908A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Preparation process of fermented bean curd with black tea flavor |
| CN103349091A (en) * | 2013-06-17 | 2013-10-16 | 赵年丰 | Green tea flavored fermented bean curd and its making method |
| CN103431072A (en) * | 2013-09-18 | 2013-12-11 | 秦增琳 | Preparation process for sweet potato fried bean curd |
| CN103431071A (en) * | 2013-09-18 | 2013-12-11 | 秦增琳 | Preparation process of corn fried bean curd |
| CN103431065A (en) * | 2013-09-06 | 2013-12-11 | 肖秀萍 | Method for producing osmanthus fragrans fermented bean curd |
| CN103431067A (en) * | 2013-09-06 | 2013-12-11 | 肖秀萍 | Method for producing rose fermented bean curd |
| CN103431066A (en) * | 2013-09-06 | 2013-12-11 | 肖秀萍 | Production method for lily fermented bean curd |
| CN103461521A (en) * | 2013-09-18 | 2013-12-25 | 秦增琳 | Preparation process for sweet osmanthus fried bean curd |
| CN104489130A (en) * | 2015-01-16 | 2015-04-08 | 贵州湄潭百道茶业有限公司 | Method for producing fermented bean curd with addition of tea leaves |
| CN104621628A (en) * | 2015-02-09 | 2015-05-20 | 金艳萍 | Fish-fermented bean curd with brown sugar and preparation method of fish-fermented bean curd |
| CN104621617A (en) * | 2015-02-09 | 2015-05-20 | 金艳萍 | Fermented fish curd capable of lowering cholesterol and preparation method of fermented fish curd |
| CN104872297A (en) * | 2015-05-05 | 2015-09-02 | 余庆县土司风味食品有限责任公司 | Preparation technology of black tea-flavor mildewed tofu |
| CN105707280A (en) * | 2016-03-08 | 2016-06-29 | 贵州省湄潭县野谷草食品有限公司 | Black tea red fermented bean curd and preparation method thereof |
| CN107114487A (en) * | 2017-05-21 | 2017-09-01 | 都匀市杨柳街叶大姐食品加工有限责任公司 | A kind of manufacture craft of tippy tea fermented bean curd |
| CN107156321A (en) * | 2017-05-21 | 2017-09-15 | 都匀市杨柳街叶大姐食品加工有限责任公司 | A kind of manufacture craft of Tea Polyphenols fermented bean curd |
| CN107751400A (en) * | 2016-08-18 | 2018-03-06 | 黄山市牯牛降酿造食品有限责任公司 | A kind of preparation method of keemun fermented bean curd |
| CN108077451A (en) * | 2018-01-26 | 2018-05-29 | 贵州省湄潭县野谷草食品有限公司 | Green tea soycheese and preparation method thereof |
| CN111642570A (en) * | 2020-06-10 | 2020-09-11 | 常州大学 | Method for making fermented bean curd based on edible fungi |
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| CN1111015C (en) * | 1999-10-09 | 2003-06-11 | 辛和宗 | Konjak health-care food and its making method |
| CN1401261A (en) * | 2002-06-18 | 2003-03-12 | 王政 | Fragrant tea bean curd making formulation and process |
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2009
- 2009-07-11 CN CN2009101008118A patent/CN101606675B/en not_active Expired - Fee Related
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|---|---|---|---|---|
| CN102578248A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Health-care preserved beancurd containing Chinese herbal formulations and production process thereof |
| CN102578244A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Health care preserved beancurd containing Chinese herbal medicine formula and production process thereof |
| CN102578262A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN102578254A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN102578268A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN102578264A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Health care preserved beancurd containing Chinese herbal medicine formula and production process thereof |
| CN102578262B (en) * | 2012-02-28 | 2013-04-17 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN102578264B (en) * | 2012-02-28 | 2013-04-17 | 万勤劳 | Health care preserved beancurd containing Chinese herbal medicine formula and production process thereof |
| CN102986908A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Preparation process of fermented bean curd with black tea flavor |
| CN103349091A (en) * | 2013-06-17 | 2013-10-16 | 赵年丰 | Green tea flavored fermented bean curd and its making method |
| CN103431065A (en) * | 2013-09-06 | 2013-12-11 | 肖秀萍 | Method for producing osmanthus fragrans fermented bean curd |
| CN103431067A (en) * | 2013-09-06 | 2013-12-11 | 肖秀萍 | Method for producing rose fermented bean curd |
| CN103431066A (en) * | 2013-09-06 | 2013-12-11 | 肖秀萍 | Production method for lily fermented bean curd |
| CN103431071A (en) * | 2013-09-18 | 2013-12-11 | 秦增琳 | Preparation process of corn fried bean curd |
| CN103431072A (en) * | 2013-09-18 | 2013-12-11 | 秦增琳 | Preparation process for sweet potato fried bean curd |
| CN103461521A (en) * | 2013-09-18 | 2013-12-25 | 秦增琳 | Preparation process for sweet osmanthus fried bean curd |
| CN104489130A (en) * | 2015-01-16 | 2015-04-08 | 贵州湄潭百道茶业有限公司 | Method for producing fermented bean curd with addition of tea leaves |
| CN104621628A (en) * | 2015-02-09 | 2015-05-20 | 金艳萍 | Fish-fermented bean curd with brown sugar and preparation method of fish-fermented bean curd |
| CN104621617A (en) * | 2015-02-09 | 2015-05-20 | 金艳萍 | Fermented fish curd capable of lowering cholesterol and preparation method of fermented fish curd |
| CN104872297A (en) * | 2015-05-05 | 2015-09-02 | 余庆县土司风味食品有限责任公司 | Preparation technology of black tea-flavor mildewed tofu |
| CN105707280A (en) * | 2016-03-08 | 2016-06-29 | 贵州省湄潭县野谷草食品有限公司 | Black tea red fermented bean curd and preparation method thereof |
| CN107751400A (en) * | 2016-08-18 | 2018-03-06 | 黄山市牯牛降酿造食品有限责任公司 | A kind of preparation method of keemun fermented bean curd |
| CN107114487A (en) * | 2017-05-21 | 2017-09-01 | 都匀市杨柳街叶大姐食品加工有限责任公司 | A kind of manufacture craft of tippy tea fermented bean curd |
| CN107156321A (en) * | 2017-05-21 | 2017-09-15 | 都匀市杨柳街叶大姐食品加工有限责任公司 | A kind of manufacture craft of Tea Polyphenols fermented bean curd |
| CN108077451A (en) * | 2018-01-26 | 2018-05-29 | 贵州省湄潭县野谷草食品有限公司 | Green tea soycheese and preparation method thereof |
| CN111642570A (en) * | 2020-06-10 | 2020-09-11 | 常州大学 | Method for making fermented bean curd based on edible fungi |
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