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

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...

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 culture for pre-fermentation. In fact, it is also a process of synergistic fermentation of multiple strains of dominant bacteria. In addition to the action of the enzyme system, there are also a variety of microorganisms, especially bacteria, yeasts, etc., but due to the high salinity and alcohol content, the maturity period is still long

In addition, seasonal differences cause differences in quality control and product standards in the production of rot holes