Aromatic lactone bean curd and production method thereof

A technology of lactone tofu and tea-flavored tofu, which is applied in the field of tea-flavored tofu and its production, can solve the problems of single variety, bland and tasteless, etc., and achieve the effects of simple production process, easy industrial production, and improved taste and nutritional content

Inactive Publication Date: 2009-03-18
张西学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But present lactone bean curd product is light and tasteless, and kind is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] Raw materials: 100 catties of boiled beans, 3 catties of green tea leaves, and 0.5 catties of table salt.

[0016] The preparation process is:

[0017] 1) soaking in selected materials;

[0018] 2) Refining: After the soaked soybeans are drained, add tea to refine the pulp. When refining, the feeding and water addition should be uniform to ensure that the ground bean paste is smooth and uniform in thickness. The water quality is soft water, and the amount of water added is controlled at 1.8 times the weight of soybeans.

[0019] 3) Pulping and pulping: boil the pulp quickly, and the time should be controlled within 18 minutes until there is no foam; the concentration of soybean milk is about 12°Be;

[0020] 4) Dispensing: Dissolve the lactone with warm water, add to the soy milk cooled to 90-95°C, the addition amount is 0.25%-0.3% of the soy milk, add seasoning salt at the same time, and stir together;

[0021] 5) Filling and shaping: After putting the soybean milk ...

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PUM

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Abstract

The present invention discloses a lactone bean curd with tea flavor and a making method thereof, which belong to the food field. The lactone bean curd is made from soybeans and tea leaves as main raw materials, and the weight proportion of the soybeans and the tea leaves is 100 to 2.5. The lactone bean curd is also added with salt or sugar with proper quantity. Compared with the prior art, the present invention has the beneficial effects that the present invention improves the taste and the nutrient components of the lactone bean curd, and the making technology is simple and is easy for industrialized production.

Description

technical field [0001] The invention relates to a soybean food. Specifically, it is a tea-flavored lactone bean curd made from soybean tea leaves and a preparation method thereof. Background technique [0002] In recent years, lactone tofu products are popular for their creamy quality, neither bitter nor astringent, nutritious and hygienic, and easy to store and carry. But present lactone bean curd product is light and tasteless, and kind is single. Because it is solidified, it is difficult for the fragrance to enter during cooking. Contents of the invention [0003] The object of the present invention is to provide a tea-flavored lactone tofu and a preparation method thereof, so as to meet people's needs and enrich the mouthfeel of the lactone tofu. [0004] The present invention is realized by the following technical scheme: a kind of tea-flavored lactone bean curd is made by processing soybeans and tea leaves as main raw materials, and the weight ratio of soybeans an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23C20/02A23L11/45
Inventor 张西学
Owner 张西学
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