Soft bean curd containing tea water and preparation process of soft bean curd

Abstract

The invention relates to soft bean curd containing tea water and a preparation process of the soft bean curd. The soft bean curd is prepared from main and auxiliary materials in parts by weight as follows: 450-550 parts of soybeans, 2,250-2,750 parts of water, 7-11 parts of green tea, 2-5 parts of radix puerariae powder, 7-9 parts of sea salt, 1-3 parts of star anise, 1-3 parts of monosodium glutamate and 4-8 parts of crystal soda. The preparation process comprises steps as follows: (1) preparation of a main ingredient package; (2) preparation of an auxiliary ingredient package; (3) soybean soaking; (4) soaking to obtain tea juice; (5) milk grinding; (6) milk centrifugation; (7) blending; (8) curdling; (9) forming. Through scientific selection of main materials and reasonable design of the preparation process, rich nutrients, beneficial to a human body, in tea and radix puerariae are sufficiently and uniformly mixed with bean curd, the variety and the content of nutritional substances in traditional bean curd are substantially increased, and meanwhile, the soft bean curd has a remarkable positive effect in the aspects of main food indexes of flavor, taste, nutrition and the like.

Description

technical field [0001] The invention relates to the field of food, in particular to tea tofu and a preparation process thereof. Background technique [0002] Tofu is a green and healthy food invented by Liu An, king of Huainan in the Western Han Dynasty, and is known as "plant meat". The ingredients of tofu are high in protein and low in fat, so that it has the nutritional effect of lowering blood pressure, blood fat, and cholesterol. It can be eaten raw or cooked, and is suitable for all ages. It is a well-loved health regimen, longevity and longevity gourmet food. For more than 2,000 years, although the Chinese have inherited the traditional tofu production process, the unchanging process has also made tofu, a food that has not yet had any nutritional innovation and progress. Today, with highly developed material civilization, people have higher and higher requirements for the nutrition and quality of food. The subdivision of nutrition in the field of diet and health car...

AI Technical Summary

Problems solved by technology

Today, with highly developed material civilization, people have higher and higher requirements for the nutrition and quality of food. The subdivision of nutrition in the field of diet and health care also puts forward realistic requirements for the innovation and development of traditional food. In the field of tofu production, although There are also some so-called improvements and innovations to traditional techniques, but they are all mainly manifested in sensory perception and product type. There are very few improvements and innovations in the nutritional structure of food, such as the Chinese patent "a preparation process for green tea bean curd" (published No. CN106343036A) provides a method of coagulating green tea water with brine to make green tea tofu, the method can fix the nutrition of green tea on the surface of tofu, and it is difficult to penetrate into the inside; Flavor dried bean curd ", " manufacturing process of tea-flavored dried bean curd " provided by Chinese Patent Publication No. CN105994679A, a kind of " adopting vinegar and tea as the coagulant of tofu, has increased the nutrition of tofu" provided by Chinese Patent Publication No. CN104642560A Tofu with health-care ingredients and its preparation process” are all through the post-processing of tofu, adding tea extracts in the process of converting tofu into dried tofu and fermented bean curd. In the secondary processing process, the active ingredients in the tea can remain unchanged and inactivated, so the nutritional value is greatly reduced, or even reduced to a gimmick

Images