Preparation method of novel tea-containing bean curd
By combining PA to treat soy milk and using mTG enzyme as coagulant, a new tofu with uniform texture and delicate taste was prepared, which solved the problem of single tofu variety and low efficiency of traditional methods, and achieved an environmentally friendly tofu production process.
Patent Information
- Application Number
- CN202510503616.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-22
- Publication Date
- 2025-07-22
AI Technical Summary
The existing tofu varieties are single and there are problems such as salt coagulant residues, poor taste and yellow slurry water discharge during the production process. The traditional physical modification method is inefficient and has limited effect.
Soy milk is treated with combined PA and mTG enzyme as coagulation agent, combined with tea polyphenol components, soy milk is modified to process and tofu is prepared to avoid the discharge of yellow slurry water.
The new tofu with uniform texture, delicate taste and environmental protection are prepared, which improves the texture and sensory characteristics of the tofu and avoids the residual problem of salt coagulants.
Smart Images
Figure CN120345680A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of tofu, and specifically to a preparation method of a novel tea-containing tofu. Background Art
[0002] With the rise and popularization of vegetarianism and the concept of healthier plant-based meat in recent years, tofu, which originated in China and is now popular in many countries such as Asia, Europe and America, has once again attracted people's attention. At present, tofu has become a highly cost-effective representative vegetarian food. As one of the high-quality sources of plant-based protein, consuming tofu has a wide range of health benefits, such as low saturated fat, nearly zero cholesterol, and can effectively reduce the excessive intake of animal fat or protein. However, the varieties of tofu on the market are extremely single at present, mainly including northern tofu, southern tofu and inner ester tofu. Moreover, there are many deficiencies in these types of tofu in terms of production and manufacturing or the taste and texture of the finished product. For example, for northern tofu and southern tofu, a large amount of salt coagulants such as magnesium chloride or calcium sulfate are used in the production process, which not only has the problem of residue, but also often causes a bitter taste, and a large amount of yellow slurry water is generated in the extrusion process. For inner ester tofu, although the preparation is relatively easy to control, the finished tofu often has a sour taste and is too soft in texture to be suitable for frying and stir-frying.
[0003] In recent years, mTG enzyme, that is, microbial transglutaminase, has been widely studied and used in the production of new-style tofu as a new type of enzyme coagulant because of its good gelling effect on soybean protein. Compared with the aforementioned three relatively traditional types of tofu, the tofu made based on mTG enzyme has a relatively uniform protein network and a delicate taste.
[0004] At the same time, in recent years, a lot of development and research have been carried out on the modification treatment of soybean protein to improve or promote tofu production. Relevant research points out that moderate modification treatment of soybean protein or SPI - soy protein isolate, which plays a major gelling role in tofu production, can better improve the texture and sensory properties of the finished tofu. However, at present, for the modification and treatment of SPI or soy milk, physical methods are mostly used, such as ultrasonic or heat denaturation treatment, etc.
[0005] Compared with the low efficiency of the physical method and the limited improvement effect, the moderate modification of soybean protein or soy milk based on the enzymatic method is more gentle, more controllable, and the effect is more obvious.
[0006] Therefore, we propose to design a preparation method of a novel tea-containing tofu. Summary of the Invention
[0007] The purpose of this section is to outline some aspects of the embodiments of the present invention and briefly introduce some preferred embodiments. Simplifications or omissions may be made in this section, as well as in the abstract and title of the present application, to avoid obscuring the purpose of this section, the abstract, and the title. However, such simplifications or omissions shall not be used to limit the scope of the present invention.
[0008] To solve the above technical problems, according to one aspect of the present invention, the following technical solutions are provided:
[0009] A preparation method of a novel tea-containing tofu, comprising:
[0010] S1. Pretreatment of raw materials: Select soy raw materials, and remove those with obvious damage or peculiar smell; briefly wash them with tap water or deionized water and then drain.
[0011] S2. Making soy milk:
[0012] S2.1 Soaking soybeans: Soak soybeans in water for a soaking time longer than 18 h.
[0013] S2.2 Grinding: Pour the drained wet soybeans into a grinder, and add deionized water with a mass 8 times that of the soy raw materials for grinding to obtain a ground slurry.
[0014] S2.3 Filtering residues and diluting: Pass the obtained ground slurry through a 120-mesh sieve to filter residues, obtaining raw soy milk; dilute the raw soy milk, and dilute the final volume to 1.2 times, which is the soy milk to be pretreated.
[0015] S3. Treating soy milk with bound PA:
[0016] S3.1 Preparation of bound PA: Prepare an aqueous solution of PA with 5000 U, and dilute it to 500 U; add TP with a mass of 180 - 220% of the mass of the PA enzyme to the diluted aqueous solution of PA; adjust the pH to between 5.5 and 6.5 with 0.05 M hydrochloric acid, transfer it to a water bath at 35 - 50 °C, react for 4 - 6 h, and centrifuge the liquid phase after the reaction to obtain a wet centrifugal precipitate.
[0017] S3.2 Treating soy milk with bound PA: Take 100 mL of the soy milk in S2 above, add 1 - 1.5 times the mass of the wet centrifugal precipitate to the soy milk, mix well, transfer it to a water bath at 35 - 50 °C and react for no more than 30 min; after the reaction, inactivate the enzyme at 95 °C for 5 min, and then immediately cool it in an ice water bath to obtain enzyme-treated soy milk.
[0018] S4. Inducing tofu gel;
[0019] S5. Post-treatment after forming: After the tofu is formed, cook it in an environment above 80 °C for at least 30 min, and then transfer it to ice water for cooling and then cut it into pieces at room temperature.
[0020] In a further embodiment, in S2, the mass ratio of water to soybeans is 4.5:1, and the soaking temperature of water and soybeans is 20°C. Here, relatively good soybeans are selected. Normal soybeans need to be soaked for more than 18 hours in an environment where the temperature does not exceed 20°C.
[0021] In a further embodiment, in S2, the grinding time of the drained wet soybeans is 3 - 5 minutes, and the drained wet soybeans are ground into fine particles to make the subsequent grinding slurry reaction more sufficient.
[0022] In a further embodiment, in S3, the purity of TP is higher than 90%, which is convenient for the reaction of tea polyphenols with PA solution.
[0023] In a further embodiment, in S4, the coagulant for inducing tofu gel is mTG enzyme. The steps for mTG enzyme to induce tofu gel are as follows: to every 100 mL of enzyme-treated soymilk, 0.3 g of mTG enzyme is added, and the enzyme activity of the used mTG enzyme does not exceed 150 U / g; after mixing evenly, it is transferred to a water bath at 35 - 50°C for reaction for 60 minutes; after forming, mTG enzyme tofu is obtained.
[0024] In a further embodiment, in S4, the coagulant for inducing tofu gel is calcium sulfate composite mTG enzyme. The steps for calcium sulfate composite mTG enzyme to induce tofu gel are as follows: gypsum powder is first dissolved in hot water to prepare a gypsum water suspension; the suspension is added to the enzyme-treated soymilk and stirred quickly and evenly for no more than 5 minutes; then 0.2 g of mTG enzyme is continuously added to the stirred liquid, and the enzyme activity of the used mTG enzyme does not exceed 150 U / g; after mixing evenly, it is transferred to a water bath at 35 - 50°C for reaction for 60 minutes; after forming, calcium sulfate composite mTG enzyme tofu is obtained.
[0025] Compared with the prior art, the beneficial effects of the present invention are as follows:
[0026] The present invention uses the active enzyme method to process in key links of tofu making such as the modification of soymilk and the coagulation of tofu in sequence. In the modification of soymilk, the soymilk is effectively and gently modified by conjugated PA, which not only realizes the relevant enzyme modification characteristics of papain for soybean protein, but also the tea polyphenol component in conjugated PA plays a positive role in the soymilk system and subsequent tofu coagulation links.
[0027] On this basis, TG enzyme is used as the only or main coagulant for the coagulation of tofu to prepare a new type of tofu with both texture and taste. In addition, the tofu making process in the present invention does not involve the discharge of yellow slurry water and belongs to a green food processing technology. Description of the Drawings
[0028] To more clearly illustrate the technical solutions of the embodiments of the present invention, the present invention will be described in detail below in conjunction with the drawings and specific embodiments. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts. Among them:
[0029] Figure 1 This is the sensory evaluation form (percentage system) for the finished tofu in the present invention;
[0030] Figure 2 This is the score table of various finished tofu involved in the present invention and their sensory evaluations;
[0031] Figure 3 This is the texture characteristic determination table of various finished tofu involved in the present invention. Specific Embodiments
[0032] To make the above objects, features, and advantages of the present invention more obvious and understandable, the specific embodiments of the present invention will be described in detail below in conjunction with the drawings.
[0033] I. Example 1
[0034] The present invention provides a preparation method for a novel tea-containing tofu, including:
[0035] S1. Pretreatment of raw materials: Select soybeans as raw materials and remove those with obvious damage or peculiar smell; briefly wash them with tap water or deionized water and then drain them;
[0036] S2. Making soy milk:
[0037] S2.1 Soaking soybeans: Soak the soybeans in water for a soaking time longer than 18 h;
[0038] S2.2 Grinding: Pour the drained wet soybeans into a grinder and add deionized water with a mass 8 times that of the soybean raw materials for grinding to obtain a ground slurry;
[0039] S2.3 Filtering residues and diluting: Filter the obtained ground slurry through a 120-mesh sieve to obtain raw soy milk; dilute the raw soy milk and dilute the final volume to 1.2 times, which is the soy milk to be pretreated.
[0040] Among them, the mass ratio of water to soybeans is 4.5:1, and the soaking temperature of water and soybeans is 20°C. Here, relatively good soybeans are selected. Normal soybeans need to be soaked in an environment with a temperature not exceeding 20°C for more than 18 h.
[0041] The grinding time of the drained wet soybeans is 3 - 5 min, and the drained wet soybeans are ground finely enough to make the subsequent ground slurry react more fully.
[0042] S3. Treatment of soymilk with conjugated PA:
[0043] S3.1 Preparation of conjugated PA: Prepare an aqueous solution of PA at 5000 U, and dilute it to 500 U; add TP at 180 - 220% of the mass of PA enzyme to the diluted aqueous PA solution; adjust the pH to between 5.5 - 6.5 with 0.05 M hydrochloric acid, transfer it to a water bath at 35 - 50 °C, react for 4 - 6 h, and centrifuge the liquid phase after the reaction to obtain a wet centrifuged precipitate.
[0044] Among them, the purity of TP is higher than 90%, which is convenient for the reaction of tea polyphenols with the PA solution.
[0045] S3.2 Treatment of soymilk with conjugated PA: Take 100 mL of the soymilk obtained in S2 above, add 1 times the mass of the wet centrifuged precipitate to the soymilk, mix well, transfer it to a water bath at 35 - 50 °C and react for no more than 30 min; after completion, inactivate the enzyme at 95 °C for 5 min, and then immediately cool it in an ice - water bath to obtain enzyme - treated soymilk.
[0046] S4. Inducing tofu gel:
[0047] The coagulant for inducing tofu gel is mTG enzyme. The steps for mTG enzyme to induce tofu gel are as follows:
[0048] Add 0.3 g of mTG enzyme to every 100 mL of the enzyme - treated soymilk; the enzyme activity of the mTG enzyme used is not more than 150 U / g. After mixing, transfer it to a water bath at 35 - 50 °C and react for 60 min. After forming, mTG - enzyme tofu is obtained.
[0049] S5. Post - forming treatment: After the tofu is formed, boil it in an environment above 80 °C for at least 30 min, and then transfer it to ice water for cooling and then cut it into pieces at room temperature.
[0050] II. Example 2
[0051] The present invention provides a method for preparing a novel tea - containing tofu, including:
[0052] S1. Pretreatment of raw materials: Select soybean raw materials, and remove those with obvious damage or peculiar smell; briefly wash them with tap water or deionized water and then drain.
[0053] S2. Making soymilk:
[0054] S2.1 Soaking soybeans: Soak the soybeans in water for a soaking time longer than 18 h.
[0055] S2.2 Grinding: Pour the drained wet soybeans into a grinder, and add deionized water at 8 times the mass of the soybean raw materials for grinding to obtain a ground slurry.
[0056] S2.3 Filter residue and dilution: The obtained ground pulp is filtered through a 120-mesh sieve to obtain raw soy milk; the raw soy milk is diluted, and the final volume is diluted to 1.2 times, which is the soy milk to be pretreated.
[0057] S3. Treatment of soy milk with bound PA:
[0058] S3.1 Preparation of bound PA: Prepare an aqueous solution of PA at 5000 U, and dilute it to 500 U; add 180 - 220% of TP by mass of PA enzyme to the diluted aqueous solution of PA; adjust the pH to between 5.5 - 6.5 with 0.05 M hydrochloric acid, transfer it to a water bath at 35 - 50 °C, react for 4 - 6 h, and centrifuge the liquid phase after the reaction to obtain a wet centrifuged precipitate;
[0059] S3.2 Treatment of soy milk with bound PA: Take 100 mL of the soy milk in S2 above, add 1.2 - 1.5 times the mass of the wet centrifuged precipitate to the soy milk, mix well and transfer it to a water bath at 35 - 50 °C and react for no more than 30 min; after the reaction, inactivate the enzyme at 95 °C for 5 min, and then immediately cool it in an ice water bath to obtain enzyme-treated soy milk.
[0060] S4. Induce tofu gel:
[0061] The coagulant for inducing tofu gel is calcium sulfate compounded with mTG enzyme. The steps for calcium sulfate compounded with mTG enzyme to induce tofu gel are as follows:
[0062] Dissolve gypsum powder in hot water first to obtain a gypsum water suspension; add the suspension to the enzyme-treated soy milk and stir quickly and evenly for no more than 5 min.
[0063] Immediately add 0.2 g of mTG enzyme to the above-mentioned stirred liquid; the mTG enzyme activity used is no more than 150 U / g. After mixing, transfer it to a water bath at 35 - 50 °C and react for 60 min. After forming, calcium sulfate compounded with mTG enzyme tofu is obtained.
[0064] S5. Post-treatment after forming: After the tofu is formed, boil it in an environment above 80 °C for at least 30 min, and then transfer it to ice water for cooling and then cut it into pieces at room temperature.
[0065] III. Comparative Example 1
[0066] The present invention provides a preparation method of a novel tea-containing tofu, including:
[0067] S1. Pretreatment of raw materials: Select soybean raw materials, remove those with obvious damage or peculiar smell; briefly wash them with tap water or deionized water and then drain them;
[0068] S2. Making of soy milk:
[0069] S2.1 Soaking soybeans: Soak the soybeans in water for a soaking time longer than 18 h;
[0070] S2.2 Pulping: Pour the drained wet soybeans into a grinder, add deionized water with a mass 8 times that of the soybean raw materials for grinding to obtain ground pulp.
[0071] S2.3 Residue filtration and dilution: Filter the obtained ground pulp through a 120-mesh sieve to obtain raw soy milk; dilute the raw soy milk, and dilute the final volume to 1.2 times, which is the soy milk to be pretreated.
[0072] S3. Treatment of soy milk with free PA:
[0073] Prepare 2 mL of an aqueous PA solution of 10000 U, take 200 μL and add it to 100 mL of the soy milk in S2 above. After mixing, transfer it to a water bath at 35 - 50 °C and react for no more than 30 min; after completion, inactivate the enzyme at 95 °C for 5 min, and then immediately cool it in an ice water bath to obtain enzyme-treated soy milk.
[0074] S4. Coagulation of tofu induced by mTG enzyme:
[0075] Add 0.3 g of mTG enzyme to every 100 mL of the enzyme-treated soy milk; the mTG enzyme activity used does not exceed 150 U / g. After mixing, transfer it to a water bath at 35 - 50 °C and react for 60 min. After forming, mTG enzyme tofu is obtained.
[0076] S5. Post-treatment after forming: After the tofu is formed, boil it in an environment above 80 °C for at least 30 min, and then transfer it to ice water for cooling and then cut it into pieces at room temperature.
[0077] IV. Comparative Example 2
[0078] The present invention provides a method for preparing a novel tea-containing tofu, including:
[0079] S1. Pretreatment of raw materials: Select soybean raw materials, remove those with obvious damage or peculiar smell; briefly wash them with tap water or deionized water and then drain.
[0080] S2. Soy milk production:
[0081] S2.1 Soaking soybeans: Soak the soybeans in water for a soaking time longer than 18 h.
[0082] S2.2 Pulping: Pour the drained wet soybeans into a grinder, add deionized water with a mass 8 times that of the soybean raw materials for grinding to obtain ground pulp.
[0083] S2.3 Residue filtration and dilution: Filter the obtained ground pulp through a 120-mesh sieve to obtain raw soy milk; dilute the raw soy milk, and dilute the final volume to 1.2 times, which is the soy milk to be pretreated.
[0084] S3. Treatment of soy milk with free TP:
[0085] Take 0.25 g of tea polyphenols, dissolve them in deionized water with a pH of 5.5 - 6.5 to make a total of 5 mL, add it to the 100 mL of the aforementioned S2 soy milk, mix well, transfer it to a water bath at 35 - 50 °C and react for no more than 30 min; after completion, inactivate the enzyme at 95 °C for 5 min, and then immediately cool it in an ice - water bath to obtain enzyme - treated soy milk.
[0086] S4. Induce tofu coagulation with mTG enzyme:
[0087] Add 0.3 g of mTG enzyme to every 100 mL of the enzyme - treated soy milk; the mTG enzyme activity used is no more than 150 U / g. After mixing well, transfer it to a water bath at 35 - 50 °C and react for 60 min. After forming, mTG - enzyme tofu is obtained.
[0088] S5. Post - forming treatment: After the tofu is formed, boil it in an environment above 80 °C for at least 30 min, then transfer it to ice water for cooling and then cut it into pieces at room temperature.
[0089] V. Comparative Example 3
[0090] The present invention provides a preparation method of a novel tea - containing tofu, including:
[0091] S1. Pretreatment of raw materials: Select and pick soybean raw materials, remove those with obvious damage or peculiar smell; briefly wash them with tap water or deionized water and then drain.
[0092] S2. Soy milk production:
[0093] S2.1 Soak the beans: Soak the soybeans in water for a soaking time of more than 18 h.
[0094] S2.2 Grind the beans: Pour the drained wet beans into a grinder, and add deionized water with a mass 8 times that of the soybean raw materials for grinding to obtain a ground slurry.
[0095] S2.3 Filter the residue and dilute: Filter the obtained ground slurry through a 120 - mesh sieve to obtain raw soy milk; dilute the raw soy milk, and dilute the final volume to 1.2 times to obtain the soy milk to be pretreated.
[0096] S3. Treat the soy milk with bound PA:
[0097] S3.1 Preparation of bound PA: Prepare an aqueous solution of 5000 U of PA, and dilute it to 500 U; add 180 - 220% of TP by the mass of the PA enzyme to the diluted aqueous solution of PA; adjust the pH to between 5.5 - 6.5 with 0.05 M hydrochloric acid, transfer it to a water bath at 35 - 50 °C, react for 4 - 6 h, and centrifuge the liquid phase after the reaction to obtain a wet centrifuged precipitate.
[0098] S3.2 Treatment of soy milk with conjugated PA: Take 100 mL of the soy milk obtained in S2 above, add wet centrifuged precipitate with a mass 1.2 - 1.5 times that of the soy milk, mix well, transfer to a water bath at 35 - 50 °C and react for no more than 30 min; after completion, inactivate the enzyme at 95 °C for 5 min, and then immediately cool in an ice - water bath to obtain enzyme - treated soy milk.
[0099] S4. Calcium sulfate - induced tofu coagulation:
[0100] Dissolve 0.45 g of gypsum powder in hot water first to prepare a gypsum water suspension; add the suspension to the enzyme - treated soy milk and stir quickly and evenly for 10 min; then let it stand for 35 min to form calcium sulfate tofu.
[0101] S5. Post - forming treatment: After the tofu is formed, boil it in an environment above 80 °C for at least 30 min, and then transfer it to ice water for cooling and then cut it into pieces at room temperature.
[0102] VI. Sensory evaluation of the finished tofu
[0103] The sensory evaluation of the finished tofu uses a 100 - point system. A panel of 10 people, consisting of 5 men and 5 women, scores the corresponding sensory indicators specifically, and the average value is taken as the scoring result.
[0104] The relevant sensory evaluation basis for the finished tofu in this invention can be seen in Figure 1 , and the relevant sensory evaluation scores of the tofu samples involved in this invention can be seen in Figure 2 .
[0105] Refer to Figure 2 According to the scoring results, it is obvious that both the tofu products combined with the conjugated PA - TP treatment in the soy milk process and using TG enzyme as the main coagulant or the only coagulant perform better in the sensory evaluation.
[0106] VII. Texture property evaluation of the finished tofu
[0107] Use a texture analyzer to measure the hardness, elasticity, adhesiveness, chewiness and other indicators of the tofu samples.
[0108] Specifically: Use a sampler with a diameter of 20 mm to take a tofu block with a side length of 20 mm in the middle of the tofu, and the height of the sample is also 20 mm. Then use an aluminum cylindrical probe for measurement. The relevant parameter settings are as follows:
[0109] Test speed: 50 mm / min, mode: 50% compression ratio;
[0110] Initial spacing distance: 30 mm;
[0111] Applied pressure: 10 g, time: 1 s;
[0112] Each sample was tested three times and the average value was taken.
[0113] The detection results of the relevant texture properties of the tofu samples involved in the present invention are referred to Figure 3 。
[0114] The technical solution for preparing the new - type tofu disclosed in the present invention combines the treatment of bound - state PA - TP in the soymilk process and uses TG enzyme as the main coagulant or the only coagulant, and the prepared tofu products also show better performance in terms of texture properties.
Claims
1. A preparation method of a novel tea-containing tofu, characterized in that, Including: S1. Pretreatment of raw materials: Select and pick soybean raw materials, and remove those with obvious damage or peculiar smell; Briefly wash them with tap water or deionized water and then drain. S2. Making soy milk: S2.1 Soaking soybeans: Soak soybeans in water for a soaking time longer than 18 h. S2.2 Grinding: Pour the drained wet soybeans into a grinder, and add deionized water with a mass 8 times that of the soybean raw materials for grinding to obtain ground slurry. S2.3 Filtering residues and diluting: Pass the obtained ground slurry through a 120-mesh sieve to filter residues, obtaining raw soy milk; Dilute the raw soy milk, and dilute the final volume to 1.2 times, which is the soy milk to be pretreated. S3. Treating soy milk with bound PA: S3.1 Preparation of bound PA: Prepare an aqueous solution of PA at 5000 U, and dilute it to 500 U; Add TP with a mass of 180 - 220% of the mass of the PA enzyme to the diluted aqueous solution of PA; Adjust the pH to between 5.5 - 6.5 with 0.05 M hydrochloric acid, transfer it to a water bath at 35 - 50 °C, react for 4 - 6 h, and centrifuge the liquid phase after the reaction to obtain a wet centrifugal precipitate. S3.2 Treating soy milk with bound PA: Take 100 mL of the soy milk in S2 above, add 1 - 1.5 times the mass of the wet centrifugal precipitate to the soy milk, mix well and then transfer it to a water bath at 35 - 50 °C and react for no more than 30 min; After completion, inactivate the enzyme at 95 °C for 5 min, and then immediately cool it in an ice water bath to obtain enzyme-treated soy milk. S4. Inducing tofu gel; S5. Post-treatment after forming: After the tofu is formed, cook it in an environment above 80 °C for at least 30 min, and then transfer it to ice water for cooling and then cut it into pieces at room temperature.
2. The preparation method of a novel tea-containing tofu according to claim 1, characterized in that, In S2, the mass ratio of water to soybeans is 4.5:1, and the soaking temperature of water and soybeans is 20 °C.
3. The preparation method of a novel tea-containing tofu according to claim 1, characterized in that, In S2, the grinding time of the drained wet soybeans is 3 - 5 min.
4. The preparation method of a novel tea-containing tofu according to claim 1, characterized in that, In S3, the purity of the TP is higher than 90%.
5. The preparation method of a novel tea-containing tofu according to claim 1, characterized in that, In S4, the coagulant for inducing tofu gel is mTG enzyme, and the steps for the mTG enzyme to induce tofu gel are: Add 0.3 g of mTG enzyme to every 100 mL of the enzyme-treated soy milk, where the enzyme activity of the mTG enzyme used does not exceed 150 U / g; After mixing well, transfer it to a water bath at 35 - 50 °C and react for 60 min; After forming, mTG enzyme tofu is obtained.
6. The preparation method of a novel tea-containing tofu according to claim 1, characterized in that, In S4, the coagulant for inducing tofu gel is calcium sulfate compounded with mTG enzyme, and the steps for the calcium sulfate compounded with mTG enzyme to induce tofu gel are: First dissolve gypsum powder in hot water to obtain a gypsum water suspension; Add the suspension to the enzyme-treated soy milk and quickly stir evenly for no more than 5 min; Then continue to add 0.2 g of mTG enzyme to the stirred liquid, where the enzyme activity of the mTG enzyme used does not exceed 150 U / g; After mixing well, transfer it to a water bath at 35 - 50 °C and react for 60 min; After forming, calcium sulfate compounded with mTG enzyme tofu is obtained.