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Lemon flavor dried bean curd and preparation process thereof

A preparation process and technology of scented tea, which is applied in the field of dried lemon scented tea and its preparation, can solve the problems of time-consuming, loss of nutritional components, browning, etc., and achieve the effects of improving preparation efficiency, reducing soaking time, and good sterilization effect

Inactive Publication Date: 2015-12-09
马鞍山德宏堂生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003]In the beating process, the traditional method is to soak soybeans for a period of time, but the process of soaking is cumbersome and time-consuming
In the process of soybean milk processing, high-temperature sterilization is often used. Long-term heat treatment will lead to excessive denaturation of protein in soybean milk, loss of nutrients such as amino acids and vitamins, and browning, which will affect the color, flavor and nutritional content of soybean milk.

Method used

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Examples

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Embodiment Construction

[0022] A lemon-scented dry tea, the weight ratio of the raw materials is as follows: 150 soybeans, 8 lemons, 15 grape seed oil, 1 jujube seed powder, 5 minced pig skin, 6 spinach, 3 bamboo shoots, and 8 soy sauce , rock sugar 3, tea leaves 4, star anise 2, cinnamon 1, licorice 3, fennel 1.

[0023] The preparation technology of described a kind of lemon-scented dry tea, comprises the following steps:

[0024] 1. Roast the shredded pigskin in grape seed oil, burn the shredded pigskin and grind it into powder to get pigskin powder; add 3 times the water to the spinach to make a slurry, filter it to get spinach juice, and put the pigskin Mix jujube seed powder and wild jujube kernel powder into spinach juice and stir well to get nutritious juice; mix bamboo shoots, soy sauce, rock sugar, spiced spices, tea leaves, star anise, cinnamon bark, licorice and fennel, add 10 times the water, boil on high heat to get brine; Juice a lemon to get lemon juice;

[0025] 2. Take the soybean...

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PUM

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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 [0001] The invention relates to the field of food technology, in particular to a lemon-scented dried tea and a preparation process thereof. Background technique [0002] Due to the rich nutrition of soybeans, it contains about 40% protein, unsaturated fatty acids, various vitamins and minerals, as well as functional ingredients such as soybean isoflavones with health care functions. So soybean food is more and more popular among people, such as dried tea. The traditional preparation process of dried tea is to directly grind soybeans into soy milk, then make white dry from the soy milk according to the traditional process, and then stew the white dry to obtain dried tea. [0003] In the beating process, the traditional method is to soak soybeans for a period of time, but the process of soaking is cumbersome and time-consuming. In the process of soybean milk processing, high-temperature sterilization is often used. Long-term heat treatment will lead to excess...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 钱小智
Owner 马鞍山德宏堂生物科技有限公司
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