Tea fungus bean curd and production method thereof

Abstract

The invention discloses tea fungus bean curd and a production method thereof. The method comprises the following steps that 1, tea water with sugar is fermented with tea fungi until the pH value is 2.8-3.6, and a tea fungus solution and a tea fungus film are obtained; 2, the tea fungus solution is diluted with water until the pH value is 3.8-4.0, and the tea fungus solution with the pH value of 3.8-4.0 serves as a bean curd coagulant; 3, the tea fungus film is pulped; 4, soybeans are cleaned, washed, soaked, pulped, filtered and added into the pulped tea fungus film, and after boiling, cookedsoybean milk is obtained; 5, the temperature of the soybean milk is kept to be 85 DEG C or above, coagulation is conducted with the tea fungus solution until the phenomenon that supernatant is separated out is observed, after standing for 10-15 minutes, the bean curd is poured into a frame in which a bean curd cloth is laid, the frame is hermetically wrapped with screen cloth, the screen cloth isflattened, self-drained and pressurized, the pressure is maintained, press forming is conducted to obtain acid slurry bean curd. The tea fungus bean curd is thick in tea aroma, uniform in texture andsufficient in elasticity, has the nutritive and health-care functions of bean curd and tea fungi, has good cooking processing performance, and has a wide market porspect.

Description

technical field [0001] The invention relates to kombucha tofu and a production method thereof, belonging to the field of deep processing of soybean products. Background technique [0002] Soybean originated in my country, has a history of cultivation and consumption for thousands of years, and is planted in large areas all over the world. Soybeans are the most nutritious and easily digestible food in the legume family, and are the richest and cheapest source of protein. Traditional Chinese medicine believes that it is sweet in taste and flat in nature, and enters the spleen and large intestine meridian. my country is one of the earliest countries in the history of using soybeans to make soy products. Tofu, soybean paste, and tempeh have been recorded for more than 2,000 years. Today, soybeans are used as raw materials to develop foods. However, the most widely accepted is still the traditional tofu . [0003] Coagulants for making tofu mainly include salt coagulants, acid ...

AI Technical Summary

Problems solved by technology

[0008] Due to the limitation of the types of existing tofu coagulants, it is always difficult to innovate tofu varieties. In order to increase the types of tofu products and make the products have distinctive characteristics in mouthfeel, flavor and functionality, the present invention utilizes kombucha as a tofu coagulant. Give full play to the probiotic effect and acid coagulation characteristics of kombucha and the improvement of tofu texture, flavor and probiotic effect by tea polyphenols and kombucha film in protein coagulation, and develop a new tofu variety

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