Lemon flavor dried bean curd and preparation process thereof

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...

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.