Herbal black-tea dried bean curd and preparation method thereof

Abstract

The invention discloses a herbal black-tea dried bean curd, which is prepared from the following raw materials (by weight): 160-170 parts of soybean, 100-130 parts of 0.4-0.5 mol / l acetic acid, 1-2 parts of chitosan, 10-14 parts of channel catfish skin, 0.2-0.4 part of tea polyphenol, 5-7 parts of carboxymethylcellulose, 1.2-4 parts of wheat gluten protein, 0.01-0.02 part of lecithin, 160-170 parts of 30-40% ethanol solution, 7-8 parts of eggplant, 4-5 parts of lemon, 6-7 parts of mung bean, 5-7 parts of shepherd's purse, 4-5 parts of black tea juice, 1-2.4 parts of calendula, 0.8-1.4 parts of radix angelicae, and 1.1-2 parts of astragalus complanatus. The herbal black-tea dried bean curd is mellow and fragrant in taste, has rich mouthfeel, and has long shelf life. With the addition of medicinal materials such as calendula, radix angelicae and astragalus complanatus, etc., the product is endowed with health-care effects of promoting appetite and clearing internal heat, warming and nourishing liver and kidney, and resisting bacteria and improving eyesight.

Description

technical field [0001] The invention relates to the technical field of dried tofu, in particular to a herbal black tea dried tofu and a preparation method thereof. Background technique [0002] In the past 10 years, a renewable and degradable natural polymer has attracted extensive interest in the application of food packaging films. However, edible films made from these natural polymers cannot completely replace synthetic polymer films because edible films have lower tensile strength and higher water vapor transmission rate compared with synthetic polymer films. In view of the shortcomings of edible films, edible film modifiers have been gradually researched, so that edible films still have the potential to replace synthetic polymeric films in some applications. [0003] The substrates of common edible films mainly include proteins, polysaccharides, lipids and their mixtures. Edible films can be degraded by microorganisms or eaten together with packaged food, and can also...

AI Technical Summary

Problems solved by technology

Proteins and polysaccharides are hydrophilic, and edible films made of these polymers can effectively block oxygen, carbon dioxide, fragrance, oil, etc., but compared with synthetic polymers, some of their properties (such as high water vapor permeability) rate, low mechanical properties) limit its application