Anti-inflammatory digestion-promoting tea oil fermented bean curd and preparation method thereof

A technology of fermented bean curd and camellia oil, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as salinity, high alcohol content, differences in product standards, narrow growth temperature range, etc., to achieve smooth taste and green body The shrinkage becomes smaller and the effect of unique flavor

Inactive Publication Date: 2017-06-30
ANHUI BAGONGSHAN BEAN PRODS
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The growth period of mucormyces is longer, and the growth temperature range is narrower. Its optimum growth temperature is 25°C. It is difficult to grow above 30°C. It does not grow or even dies above 35°C. Therefore, it is difficult to produce fermented bean curd in summer. It is not easy to produce spores, and the process of preparing strains is more complicated
At present, the production method of fermented bean curd mostly adopts single purebred cultu

Method used

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Embodiment Construction

[0024] An anti-inflammatory and anti-food tea oil fermented bean curd is made from the following components and parts by weight:

[0025] 1000 soybeans, 30 salt, 30 chili oil, 50 tea seed oil, 2 soybean isoflavones, 50 white wine, 13 lemon tea, 25 black dates, 15 honeysuckle, 15 bergamot, 13 malt, 10 water chestnut cream powder.

[0026] The anti-inflammatory and anti-food tea oil fermented bean curd is made by the following steps:

[0027] 1) After sifting the soybeans, remove moldy beans, shriveled beans, sand and stones, wash them with clean water, add enough water to cover the soybeans by 2 cm, soak the beans for 11 hours, drain and add 20% soft water for grinding, and filter Remove slag, heat and boil the pulp, boil it to 100°C within 10 minutes, keep the upper and lower temperatures in the barrel uniform, and keep the pulp for 5 minutes;

[0028] 2) Adjust the pH value of the soymilk obtained in step 1 to 6.6, add 2% coagulant at 80°C, and set the concentration of the s...

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PUM

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Abstract

The invention discloses an anti-inflammatory digestion-promoting tea oil fermented bean curd and a preparation method thereof, wherein the anti-inflammatory digestion-promoting tea oil fermented bean curd is prepared from the following components in parts by weight: 1000-1200 parts of soybeans, 30-35 parts of table salt, 30-35 parts of chili oil, 50-60 parts of tea-seed oil, 2-2.3 parts of soybean isoflavone, 50-60 parts of Baijiu, 13-15 parts of lemon tea, 25-30 parts of black date, 15-18 parts of honeysuckle, 15-18 parts of bergamot, 13-15 parts of malt, and 10-12 parts of a saruma henryi emulsifiable paste powder. The anti-inflammatory digestion-promoting tea oil fermented bean curd has the advantages of smooth taste, unique flavor, bright color and luster, light tea fragrance, and complete shape, and contained beneficial ingredients have health-care effects on resisting inflammatory, promoting digestion, helping digestion, resisting oxidization and the like.

Description

technical field [0001] The invention relates to the technical field of fermented bean curd food, in particular to an anti-inflammatory and anti-inflammatory tea oil fermented bean curd and a preparation method thereof. Background technique [0002] Geng Yuan conducted a dynamic analysis of the total amount of soybean isoflavones in the production process of enzymatic fermented bean curd in the paper "Research on Enzymatic Sufu Process and Properties Rich in Soybean Isoflavones", and then optimized the enzymatic fermented bean curd process to reduce soybean isoflavones In order to explore the feasibility of producing functional fermented bean curd. The analysis of the total amount of soybean isoflavones in the enzymatic fermented bean curd process shows that the production process of tofu is a main reason for the loss of soybean isoflavones. The dissertation studies the effects of edible gum addition, LL-50A inoculation amount and protease preparation addition on soybean iso...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 顾永忠李兴江
Owner ANHUI BAGONGSHAN BEAN PRODS
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