CN105123970A - Lemon flavor dried bean curd and preparation process thereof - Google Patents
Lemon flavor dried bean curd and preparation process thereof Download PDFInfo
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- CN105123970A CN105123970A CN201510470104.3A CN201510470104A CN105123970A CN 105123970 A CN105123970 A CN 105123970A CN 201510470104 A CN201510470104 A CN 201510470104A CN 105123970 A CN105123970 A CN 105123970A
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Abstract
The present invention discloses a lemon flavor dried bean curd and a preparation process thereof. The lemon flavor dried bean curd comprises the following raw material components by weight: 150-200 parts of soybeans, 8-12 parts of lemon, 15-20 parts of grape seed oil, 1-3 parts of spine date seed powder, 5-8 parts of smashed pigskin, 6-10 parts of spinach, 3-5 parts of shoots of dendrocalamus latiflorus, 8-10 parts of soy sauce, 3-5 parts of crystal sugar, 4-6 parts of tea, 2-4 parts of star anise fruits, 1-3 parts of cinnamon, 3-5 parts of licorice root and 1-3 parts of fennel seeds. In the preparation process, the soybeans are treated with primary soaking, freezing, drying and secondary soaking before being ground into soy milk, so that the soaking time for soybeans compared with the soaking time in a traditional process is greatly reduced and the preparation efficiency of the dried bean curd is improved. According to the invention, lemon juice is added into the soy milk, so that the prepared dried bean curd is full of lemon flavor and the taste is more unique.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of citrus scented tea and do and preparation technology.
Background technology
Nutritious due to soybean, containing have an appointment 40% protein, unrighted acid, multivitamin and mineral matter, there is the functional components such as the isoflavones of health care in addition.Therefore soy food product more and more welcomed by the people, such as tea is done.It is directly soybean is worn into soya-bean milk that tea does traditional preparation technology, then makes white spirit traditionally to soya-bean milk, then white spirit is carried out stew in soy sauce, obtains tea and does.
In beating process, traditional way is first by soybeans soaking a period of time, but it is comparatively loaded down with trivial details and consuming time to soak this process.In soya-bean milk process, adopt high-temperature sterilization, long heat treatment can cause the excessive sex change of the protein in soya-bean milk, causes the loss of amino acid and vitamins and other nutritious components and cause brown stain etc. more, thus affects the color and luster of soya-bean milk, local flavor and nutritional labeling.。
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of citrus scented tea to do and preparation technology.
The present invention is achieved by the following technical solutions:
A kind of citrus scented tea is done, and the weight proportion between its each raw material components is: soya bean 150-200, lemon 8-12, grape-kernel oil 15-20, spiny jujuba seed powder 1-3, broken pigskin 5-8, spinach 6-10, numb bamboo shoot 3-5, soy sauce 8-10, rock sugar 3-5, tealeaves 4-6, anistree 2-4, cassia bark 1-3, Radix Glycyrrhizae 3-5, fennel 1-3.
The preparation technology that described a kind of citrus scented tea is dry, comprises the following steps:
One, broken pigskin is placed on heat in grape-kernel oil roasting, by burned for broken pigskin rear grinds, obtains pigskin powder; By adding 3-5 water making beating doubly in spinach, obtaining spinach juice after filtration, pigskin powder and spiny jujuba seed powder being mixed in spinach juice and stirring evenly, obtain nutrient extract; Numb bamboo shoot, soy sauce, rock sugar, spices, tealeaves, anise, cassia bark, Radix Glycyrrhizae and fennel mixing are added 10-20 water doubly, and big fire is boiled and is obtained saltwater brine; By lemon juicing, obtain lemon juice;
Two, get soya bean, in soya bean, add 20-35 rice washing water doubly, normal temperature condition is pulled out after soaking 1-3 hour next time, under the soya bean after immersion is placed on the environment of-10--15 DEG C, and freezing 20-60 minute; Put in an oven by freezing soya bean, set temperature is 20-30 °, and baking 2-5 hour, takes out;
Three, by the soybean soaking after baking in 20-40 water doubly, and pour nutrient solution wherein into and stir evenly, secondary soaked after 20-40 minute, pulled soya bean out, defibrination, and filter, mashing off, obtains soya-bean milk; During mashing off, lemon juice is added, stir evenly;
Four, soya-bean milk is placed on pressure is 550-650Mpa, temperature is after processing 1-3 minute in the high static pressure environment of 30-45 °, then a slurry process is carried out to soya-bean milk, obtain jellied bean curd;
Five, jellied bean curd is suppressed, obtain white peas or beans corruption; White peas or beans corruption is placed on the medium and small fire of the saltwater brine of boiling and boils 30-40pmp-minute;
Six, after the dried bean curd boiling most intimate friend being adopted light-pulse generator irradiation sterilization, vacuum packaging, obtain tea and do, in light-pulse generator irradiation process, light intensity is 1-8kJ/cm2, pulse width 3-10us, and dodging according to number of times is 2-5 time.
Advantage of the present invention is: in present invention process, first soybean is freezing after rice washing water once soaks, dry, then be placed on be mixed with nutrient solution water in secondary soak.
Once soaking is be placed in rice washing water to soak, and rice washing water contains certain protein, vitamin, potassium and trace element, and therefore, the soya bean after soaking in rice washing water, absorbs some nutritional labelings in rice washing water, contributes to improving the dry quality of tea.
Freezing processing, under the condition not affecting soy bean components, can cause the institutional framework of soybean to change, and induction oil body merges mutually, and proteosome is destroyed, and assembles with oil body.There is larger space and passage in the cotyledon inside of freezing rear soybean, this loose structure makes soya seeds can absorb moisture rapidly in immersion process.The freezing hardness also contributing to reduction soybean, shortens digestion time.Substantially increase and make the dry efficiency of tea.
Secondary soaking soybean, makes soybean can absorb rapidly composition in nutrient solution, improves the dry quality of tea more.
In present invention process, utilize high static pressure technology to process soya-bean milk, the total plate count in soya-bean milk can be reduced by 2.5-4.5 logarithms.Reach good bactericidal effect.
Light-pulse generator irradiation in present invention process, has good bacteria-eliminating efficacy to tea is dry, and dried bean curd can be made to preserve the longer time.
Advantage of the present invention is
In present invention process, to have carried out once soaking before soybean defibrination, freezing, dry and processing procedure that secondary soaks, greatly reduce soybean soak time originally, improve the preparation efficiency that tea is dry; In addition, be mixed into by lemon juice in soya-bean milk, make the dry fragrance being filled with lemon of tea made, mouthfeel is unique.
Detailed description of the invention
A kind of citrus scented tea is done, and the weight proportion between its each raw material components is: soya bean 150, lemon 8, grape-kernel oil 15, spiny jujuba seed powder 1, broken pigskin 5, spinach 6, numb bamboo shoot 3, soy sauce 8, rock sugar 3, tealeaves 4, anise 2, cassia bark 1, Radix Glycyrrhizae 3, fennel 1.
The preparation technology that described a kind of citrus scented tea is dry, comprises the following steps:
One, broken pigskin is placed on heat in grape-kernel oil roasting, by burned for broken pigskin rear grinds, obtains pigskin powder; The water making beating of 3 times will be added in spinach, and obtain spinach juice after filtration, pigskin powder and spiny jujuba seed powder are mixed in spinach juice and stir evenly, obtain nutrient extract; Numb bamboo shoot, soy sauce, rock sugar, spices, tealeaves, anise, cassia bark, Radix Glycyrrhizae and fennel mixing are added the water of 10 times, big fire is boiled and is obtained saltwater brine; By lemon juicing, obtain lemon juice;
Two, get soya bean, add the rice washing water of 20 times in soya bean, normal temperature condition is pulled out after soaking 1 hour next time, under the environment that the soya bean after soaking is placed on DEG C, and freezing 20 minutes; Put in an oven by freezing soya bean, set temperature is 20 °, toasts 2 hours, takes out;
Three, by the soybean soaking after baking in the water of 20 times, and pour nutrient solution wherein into and stir evenly, secondary pulls soya bean out after soaking 20 minutes, defibrination, and filter, mashing off, obtains soya-bean milk; During mashing off, lemon juice is added, stir evenly;
Four, soya-bean milk is placed on pressure is 550Mpa, temperature is after processing 1 minute in the high static pressure environment of 30 °, then carries out a slurry process to soya-bean milk, obtain jellied bean curd;
Five, jellied bean curd is suppressed, obtain white peas or beans corruption; White peas or beans corruption is placed on the medium and small fire of the saltwater brine of boiling and boils 30pmp minute;
Six, after the dried bean curd boiling most intimate friend being adopted light-pulse generator irradiation sterilization, vacuum packaging, obtain tea and do, in light-pulse generator irradiation process, light intensity is 1kJ/cm2, pulse width 3us, and dodging according to number of times is 2 times.
Claims (2)
1. a citrus scented tea is done, and it is characterized in that: the weight proportion between its each raw material components is: soya bean 150-200, lemon 8-12, grape-kernel oil 15-20, spiny jujuba seed powder 1-3, broken pigskin 5-8, spinach 6-10, numb bamboo shoot 3-5, soy sauce 8-10, rock sugar 3-5, tealeaves 4-6, anistree 2-4, cassia bark 1-3, Radix Glycyrrhizae 3-5, fennel 1-3.
2. the preparation technology that a kind of citrus scented tea according to claim 1 is dry, is characterized in that: comprise the following steps:
One, broken pigskin is placed on heat in grape-kernel oil roasting, by burned for broken pigskin rear grinds, obtains pigskin powder; By adding 3-5 water making beating doubly in spinach, obtaining spinach juice after filtration, pigskin powder and spiny jujuba seed powder being mixed in spinach juice and stirring evenly, obtain nutrient extract; Numb bamboo shoot, soy sauce, rock sugar, spices, tealeaves, anise, cassia bark, Radix Glycyrrhizae and fennel mixing are added 10-20 water doubly, and big fire is boiled and is obtained saltwater brine; By lemon juicing, obtain lemon juice;
Two, get soya bean, in soya bean, add 20-35 rice washing water doubly, normal temperature condition is pulled out after soaking 1-3 hour next time, under the soya bean after immersion is placed on the environment of-10--15 DEG C, and freezing 20-60 minute; Put in an oven by freezing soya bean, set temperature is 20-30 °, and baking 2-5 hour, takes out;
Three, by the soybean soaking after baking in 20-40 water doubly, and pour nutrient solution wherein into and stir evenly, secondary soaked after 20-40 minute, pulled soya bean out, defibrination, and filter, mashing off, obtains soya-bean milk; During mashing off, lemon juice is added, stir evenly;
Four, soya-bean milk is placed on pressure is 550-650Mpa, temperature is after processing 1-3 minute in the high static pressure environment of 30-45 °, then a slurry process is carried out to soya-bean milk, obtain jellied bean curd;
Five, jellied bean curd is suppressed, obtain white peas or beans corruption; White peas or beans corruption is placed on the medium and small fire of the saltwater brine of boiling and boils 30-40pmp-minute;
Six, after the dried bean curd boiling most intimate friend being adopted light-pulse generator irradiation sterilization, vacuum packaging, obtain tea and do, in light-pulse generator irradiation process, light intensity is 1-8kJ/cm2, pulse width 3-10us, and dodging according to number of times is 2-5 time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510470104.3A CN105123970A (en) | 2015-08-04 | 2015-08-04 | Lemon flavor dried bean curd and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510470104.3A CN105123970A (en) | 2015-08-04 | 2015-08-04 | Lemon flavor dried bean curd and preparation process thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758791A (en) * | 2020-07-10 | 2020-10-13 | 黄山市超港食品有限公司 | Preparation process of dried bean curd |
| CN113028726A (en) * | 2019-12-09 | 2021-06-25 | 合肥华凌股份有限公司 | Storage device, pulsed light control method, and pulsed light control device |
| CN113028699A (en) * | 2019-12-09 | 2021-06-25 | 合肥华凌股份有限公司 | Storage device, pulsed light control method, and pulsed light control device |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885165A (en) * | 2012-08-13 | 2013-01-23 | 安徽人人福豆业有限公司 | Method for preparing nutrient dried bean curds |
| CN103478286A (en) * | 2013-10-16 | 2014-01-01 | 唐照保 | Method for making dried bean curd |
| CN103598349A (en) * | 2013-10-29 | 2014-02-26 | 界首市吕长明清真食品有限公司 | Processing method of healthy dried bean curd |
| CN103621680A (en) * | 2013-11-20 | 2014-03-12 | 安徽月亮食品有限责任公司 | Production process of dried bean curd with fresh and special taste |
| CN103719296A (en) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | Dried jasmine flower and preparing method thereof |
-
2015
- 2015-08-04 CN CN201510470104.3A patent/CN105123970A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885165A (en) * | 2012-08-13 | 2013-01-23 | 安徽人人福豆业有限公司 | Method for preparing nutrient dried bean curds |
| CN103478286A (en) * | 2013-10-16 | 2014-01-01 | 唐照保 | Method for making dried bean curd |
| CN103598349A (en) * | 2013-10-29 | 2014-02-26 | 界首市吕长明清真食品有限公司 | Processing method of healthy dried bean curd |
| CN103621680A (en) * | 2013-11-20 | 2014-03-12 | 安徽月亮食品有限责任公司 | Production process of dried bean curd with fresh and special taste |
| CN103719296A (en) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | Dried jasmine flower and preparing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| WANG LILI等: "The effects of freezing on soybean microstructure and qualities of soymilk", 《JOURNAL OF FOOD ENGINEERING》 * |
| 王丽丽等: "冷冻处理对大豆油体微观结构及理化特性的影响", 《现代食品科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113028726A (en) * | 2019-12-09 | 2021-06-25 | 合肥华凌股份有限公司 | Storage device, pulsed light control method, and pulsed light control device |
| CN113028699A (en) * | 2019-12-09 | 2021-06-25 | 合肥华凌股份有限公司 | Storage device, pulsed light control method, and pulsed light control device |
| CN111758791A (en) * | 2020-07-10 | 2020-10-13 | 黄山市超港食品有限公司 | Preparation process of dried bean curd |
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