Highland barley dried bean curd and preparation method thereof
By combining specific processes of barley, soybeans, black beans, peas, and Tibetan tea in the preparation of barley tofu, the problems of the traditional tofu's limited taste and nutritional value have been solved, resulting in a unique taste, rich flavor, and high nutritional value.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-17
- Publication Date
- 2026-03-27
AI Technical Summary
Existing technologies lack barley-flavored dried tofu products, and traditional dried tofu has a relatively simple taste and nutritional value, lacking diversity and richness.
Barley tofu is made from barley, soybeans, black beans, peas, and Tibetan tea through specific steps such as soaking, crushing, fermentation, steaming, mixing, and pressing. It combines the dietary fiber of barley with the aroma of Tibetan tea to create a unique taste and flavor, and enhances its nutritional value through the complementary use of various proteins.
The prepared highland barley tofu has a chewy and springy texture, a soft exterior and a firm interior, and a lasting, mellow aroma with a slightly sweet taste. Its nutritional value is higher than that of traditional tofu, achieving a complementary balance of protein and minerals.
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Figure CN121730431A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The application belongs to the technical field of bean product processing, and particularly relates to a highland barley bean curd and a preparation method thereof. BACKGROUND
[0002] Highland barley, as a cereal crop unique to the Qinghai-Tibet Plateau, has a high protein content, high soluble fiber content, high vitamin content, high mineral content, and low fat, sugar, cholesterol, and sodium content, which is in line with the concept of modern healthy diet. Specifically, the protein content of highland barley can be as high as 20.3%, which is significantly higher than that of other ordinary cereal crops. Highland barley is rich in dietary fiber and is known as a "cleaner for the digestive system" that can effectively remove toxins from the body and promote intestinal health. In particular, highland barley is the cereal crop with the highest beta-glucan content in the world, with an average content of more than 5.25%, and some excellent varieties such as "Zangqing 25" even exceed 8%. In terms of eating methods, highland barley exhibits great diversity. In addition to traditional glutinous rice cakes, highland barley can be processed into highland barley rice, highland barley porridge, highland barley noodles, highland barley biscuits, and other forms, or brewed into highland barley wine with unique flavor. With the development of food technology, the application of highland barley has gone beyond the traditional scope and has been innovatively used to develop modern healthy foods such as highland barley vinegar, highland barley yogurt, and beta-glucan-rich plant beverages, making it more suitable for the tastes and convenience needs of modern people while retaining the aroma and nutrition of highland barley.
[0003] Bean curd is a traditional bean product in China, which is made of bean curd by adding salt, pepper and other seasonings, has a compact texture, and is salty and delicious, and is known as "vegetarian ham". It has outstanding nutritional value, rich in high-quality protein, calcium, phosphorus, iron and other minerals, especially rich in calcium, which is beneficial to bone health. The lecithin in bean curd helps to lower cholesterol and maintain cardiovascular health. It has great diversity in eating methods, and can be cold, quick-fried, stewed, marinated, barbecued or used as a snack. There are few products on the market that combine highland barley and bean curd, and there is a lack of bean curd with highland barley flavor. SUMMARY
[0004] The application aims to solve the problems in the prior art and provides a highland barley bean curd and a preparation method thereof.
[0005] To achieve the above-mentioned purpose, the application adopts the following technical solutions: A highland barley bean curd is made of the following raw materials by weight: 10-15 parts of highland barley, 60-65 parts of soybeans, 10-15 parts of black beans, 6-8 parts of peas, and 1-3 parts of Tibetan tea.
[0006] A preparation method of a highland barley bean curd, comprising the following steps: S1: raw material preparation, cleaning highland barley, soybeans, black beans and peas to remove impurities; S1.1: crushing highland barley, crushing highland barley into highland barley fragments; S2: soaking the raw materials, soaking highland barley, soybeans, black beans and peas at different temperatures and times; S3: selecting 50% of the highland barley fragments to make fermentation liquor; S3.1: steaming and cooling the remaining 50% of the roasted highland barley fragments; S4: making Tibetan tea soup, soaking Tibetan tea and filtering; S5: grinding the bean raw materials to obtain soy milk; S6: making bean curd, mixing Tibetan tea soup, highland barley fermentation liquor and soy milk, and coagulating after cooking and dripping; S7: mixing highland barley fragments to make bean curd, adding highland barley fragments obtained in step S3.1 to the bean curd, breaking the brain, and forming by pressing; S8: frying and marinating the bean curd, cutting the bean curd and frying and marinating.
[0007] Further: in step S1.1, the diameter of the highland barley fragments is preferably 0.5mm.
[0008] Further: the soaking treatment in step S2 is as follows: highland barley is soaked in water at 25-35℃ for 4-5 hours; soybeans are soaked in water at 15-20℃ for 9-11 hours; black beans are soaked in water at 18-20℃ for 8-10 hours, and baking soda with a concentration of 0.2% is added during soaking; peas are soaked in water at 30-35℃ for 20 hours.
[0009] As a preferred scheme of the present application: the fermentation liquor in step S3 includes: roasting and crushing the highland barley fragments, mixing with deionized water and steaming, cooling, then adding medium temperature alpha-amylase for enzymolysis, then adding saccharifying enzyme for saccharification, and finally inoculating yeast and lactic acid bacteria for compound fermentation.
[0010] As a further scheme of the present application: the bacteria used for compound fermentation are Lactobacillus plantarum and Rhizopus oryzae, the inoculation amount is 1-9%, the fermentation temperature is 28-32℃, and the fermentation time is 12-18 hours.
[0011] As a further scheme of the present application: in step S4, the Tibetan tea soup is made by soaking Tibetan tea leaves in water at 4℃ for 10-12 hours, and the ratio of Tibetan tea leaves to water is 1:100.
[0012] Based on the foregoing scheme: in step S5, the pulp is mixed with water at a ratio of 1:6-7 after mixing soybeans and black beans, and the pulp temperature is controlled below 15℃.
[0013] Based on the aforementioned scheme: the peas are mixed with water at a ratio of 1:10 and ground into a slurry, with the temperature controlled below 15℃; after grinding, the slurry is passed through a 150-mesh sieve and centrifuged to separate the pea residue.
[0014] Based on the aforementioned scheme: the coagulation step involves adding a gypsum solution accounting for 3% of the dry weight of barley, soybeans, black beans, and peas when the temperature of the mixed slurry drops to 80-85℃; in step S7, the pressing is a graded pressing, with an initial pressure of 0.8-1 kg / cm², which is then increased to 4-5 kg / cm² within 15 minutes and maintained for 15 minutes, so that the moisture content of the dried bean curd drops to 65-70%.
[0015] The beneficial effects of this invention are as follows: A method for preparing barley tofu involves adding steamed and cooled barley grains to the tofu, cleverly utilizing the dietary fiber and unique toughness of barley itself to create a product that exhibits a distinct Q-elasticity and chewiness when chewed, with a soft exterior and a tough interior, resulting in a richer sense of texture.
[0016] A method for preparing barley tofu involves incorporating Tibetan tea broth and a specially prepared barley fermentation liquid, which creates a unique flavor base for the tofu. Tibetan tea, as a type of black tea, brings a pure and lasting aged aroma; barley, through microbial fermentation, produces a slightly sweet and mellow aroma. These flavors are fully integrated with the bean aroma during the boiling of the soy milk, and after braising, the tofu is infused with a complex aroma from the inside out, avoiding the problem of blandness inside.
[0017] A method for preparing highland barley tofu combines highland barley, soybeans, black beans, peas, and other grains and legumes to achieve protein complementarity, which helps to improve the overall protein quality of the product. The dietary fiber and various minerals such as β-glucan rich in highland barley, combined with the high-quality protein, calcium, phosphorus, iron and other minerals provided by legumes, make the nutritional value of the product higher than that of traditional tofu. Attached Figure Description
[0018] Figure 1 This is a schematic diagram of the preparation method of highland barley tofu proposed in this invention. Detailed Implementation
[0019] The technical solution of this patent will be further described in detail below with reference to specific embodiments.
[0020] The embodiments of this patent are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this patent, and should not be construed as limiting this patent. Example
[0021] A type of highland barley tofu and its preparation method, such as Figure 1 As shown, the barley tofu includes the following ingredients: 10-15 parts barley, 60-65 parts soybeans, 10-15 parts black beans, 6-8 parts peas, and 1-3 parts Tibetan tea. The processing of the barley tofu includes the following steps: S1: Raw material preparation. Clean the raw materials to remove impurities such as dust, sand, metal, and mold. First, use a cleaning sieve, destoner, and magnetic separator to remove mold, sand particles, and metal fragments from barley, soybeans, black beans, and peas. Then, wash all auxiliary materials separately to remove surface dust and dirt. S1.1: Crushing barley, crushing barley into barley pieces using a roller mill, and then sieving the crushed barley pieces, preferably with a particle diameter of 0.5 mm; S2: Soak the raw materials separately. Soak the barley, soybeans, black beans, and peas separately. Soak the barley in water at 25-35℃ for 4-5 hours, the soybeans in water at 15-20℃ for 9-11 hours, and the black beans in water at 18-20℃ for 8-10 hours. Add 0.2% baking soda during soaking to stabilize the melanin in the black beans and make the final product color more stable. Soak the peas in water at 30-35℃ for 20 hours. S3: Select 50% of the barley grains to make the fermentation liquid; roast the barley grains at 180℃ for 40-50 minutes, then select some of the barley grains to crush into barley flour, then mix with deionized water at a ratio of 1:20, and then cook at high temperature for 20 minutes. The barley paste was then cooled to 55-60 degrees Celsius, the pH was adjusted to between 6.0 and 7.0, and medium-temperature α-amylase was added to break down long-chain starch into short-chain dextrin. The preferred enzyme dosage was 65-70 U / g of raw material, and the reaction time was 45 minutes. The next step is to adjust the pH value to between 4.0 and 5.0 while keeping the temperature constant, add saccharifying enzyme for further enzymatic hydrolysis for 45 minutes, and then add yeast and lactic acid bacteria for compound fermentation. It is preferred to use Lactobacillus plantarum combined with Rhizopus oryzae for fermentation, with an inoculum of 1-9%, a fermentation temperature of 28-32 degrees Celsius, and a fermentation time of 12-18 hours. Stirring should be carried out during the fermentation process to ensure uniformity. S3.1: The remaining 50% of the roasted barley grains are steamed for 30 minutes, and then cooled to obtain barley grains with a certain chewiness. S4: Prepare Tibetan tea soup by steeping Tibetan tea leaves in 4℃ water for 10-12 hours. The ratio of Tibetan tea leaves to water is 1:100. Then filter out the tea leaves to obtain the tea soup. S5: Grind the soybean raw materials into a slurry; after mixing soybeans and black beans, mix them with water in a ratio of 1:6-7 and grind them into a slurry. Keep the temperature of the slurry below 15℃ throughout the process to prevent premature protein denaturation. After grinding, pass the slurry through a 150-mesh sieve. Then, use a horizontal screw centrifuge to separate the soybean residue from the sieved soy milk. The preferred speed is 1300-1500 rpm. Peas are mixed with water at a ratio of 1:10 and ground into a paste. The temperature of the paste is kept below 15℃ throughout the process to prevent premature protein denaturation. After grinding, the paste is passed through a 150-mesh sieve. The sieved soy milk is then separated into soy pulp using a horizontal screw centrifuge at a speed of 800-1200 rpm. S6; Making tofu pudding; Then mix the Tibetan tea soup and barley fermentation liquid obtained in the previous steps with the soybean, black bean and pea paste, and cook the paste at 95-100℃ for 3-4 minutes, stirring continuously during the cooking process to prevent it from becoming mushy. Then lower the temperature to 80-85 degrees Celsius, add the pre-dissolved gypsum solution, the amount of which is 3% of the dry weight of barley, soybean, black bean and pea; after adding the gypsum, stir at 100 rpm to fully mix the gypsum and paste, stop stirring when small tofu puddings appear, and let it stand for 20 minutes; S7: Mix the crushed barley grains to make dried tofu; after the settling is complete, add the crushed barley grains obtained in the previous step to the solidified tofu pudding, mix and break up the curd at the same time, then pour the mixed tofu pudding into a mold lined with cloth, and then press it mechanically. It is preferred to use graded pressing, initially at 0.8-1 kg / cm² to remove water, then increase to 4-5 kg / cm² within 15 minutes, and then maintain the pressure for 15 minutes until the target moisture content of 65-70% is reached; S8: Deep-fry and braise dried tofu; cut the dried tofu into the required size and deep-fry it at high temperature, then braise it with braising sauce. Different braising sauces can be used to obtain different flavors of dried tofu according to the needs.
[0022] A method for preparing barley tofu involves adding steamed and cooled barley grains to a fine soy product base. Barley itself is rich in dietary fiber and is known for its unique toughness. These whole barley grains are distributed throughout the tofu, providing a noticeable chewy and elastic texture. This breaks the limitation of the relatively simple texture of traditional tofu, creating a rich and layered texture that is soft on the outside and chewy on the inside. The addition of Tibetan tea broth and specially made barley fermentation liquid gives the tofu a complex and unique flavor base. Tibetan tea, as a type of black tea, has a pure aroma and often has a lasting aged flavor. The barley fermentation liquid uses microbial fermentation to produce small molecule flavor substances, bringing a slightly sweet and mellow aroma similar to fermented foods. The aroma of beans, tea and barley fermentation are fully integrated when the soy milk is boiled, and then after braising, the tofu is filled with complex aromas from the inside out, avoiding the problem of bland taste inside.
[0023] Furthermore, by combining various grains and legumes such as barley, soybeans, black beans, and peas, protein complementarity is achieved, which may enhance the overall nutritional value of the product. Barley is rich in dietary fiber such as β-glucan and various minerals, and its nutritional value is even higher when combined with the high-quality protein of legumes.
[0024] The above description represents a preferred embodiment of the present invention. The scope of protection of the present invention is not limited thereto. Any modifications, equivalent substitutions, and improvements made by those skilled in the art within the scope of the technology disclosed in the present invention, combined with existing technology or common knowledge, and within the spirit and principles of the present invention, should be covered within the scope of protection of the present invention.
Claims
1. A type of highland barley tofu, characterized in that, It is made from the following ingredients by weight: 10-15 parts highland barley, 60-65 parts soybeans, 10-15 parts black beans, 6-8 parts peas, and 1-3 parts Tibetan tea.
2. The method for preparing highland barley tofu according to claim 1, characterized in that, Includes the following steps: S1: Raw material preparation: Clean the barley, soybeans, black beans, and peas to remove impurities; S1.1: Crush barley into small pieces; S2: Soak the raw materials, soaking barley, soybeans, black beans, and peas at different temperatures and times; S3: Select 50% of the barley grains to make the fermentation liquid; S3.1: Steam and cool the remaining 50% of the roasted barley grains; S4: To make Tibetan tea soup, steep Tibetan tea and then filter it; S5: Grind the soybean raw materials into a paste to obtain soy milk; S6: To make tofu pudding, mix Tibetan tea soup, barley fermentation liquid and soy milk, boil the soy milk, add coagulant and let it stand to solidify; S7: Mix the crushed highland barley grains to make dried tofu, add the crushed highland barley grains obtained in step S3.1 to the tofu pudding, and then break up the pudding and press it into shape; S8: Deep-fry and braise dried tofu. Cut the dried tofu into pieces and then deep-fry and braise it.
3. The method for preparing highland barley tofu according to claim 2, characterized in that, In step S1.1, the diameter of the crushed barley is preferably 0.5 mm.
4. The method for preparing highland barley tofu according to claim 3, characterized in that, The soaking treatment described in step S2 is as follows: barley is soaked in water at 25-35℃ for 4-5 hours; soybeans are soaked in water at 15-20℃ for 9-11 hours; black beans are soaked in water at 18-20℃ for 8-10 hours, and 0.2% baking soda is added during soaking; peas are soaked in water at 30-35℃ for 20 hours.
5. The method for preparing highland barley tofu according to claim 2, characterized in that, The preparation of fermentation liquid in step S3 includes: roasting and crushing barley grains, mixing them with deionized water and cooking them, cooling them down, first adding medium-temperature α-amylase for enzymatic hydrolysis, then adding saccharifying enzyme for saccharification, and finally inoculating yeast and lactic acid bacteria for compound fermentation.
6. The method for preparing highland barley tofu according to claim 2, characterized in that, The compound fermentation uses Lactobacillus plantarum and Rhizopus oryzae as the bacterial strains, with an inoculum size of 1-9%, a fermentation temperature of 28-32 degrees Celsius, and a fermentation time of 12-18 hours.
7. The method for preparing highland barley tofu according to claim 2, characterized in that, In step S4, the Tibetan tea soup is made by soaking Tibetan tea leaves in water at 4°C for 10-12 hours, with the ratio of Tibetan tea leaves to water being 1:
100.
8. The method for preparing highland barley tofu according to claim 2, characterized in that, In step S5, the grinding process involves mixing soybeans and black beans and then mixing them with water at a ratio of 1:6-7, grinding the mixture, and controlling the temperature of the slurry below 15°C.
9. The method for preparing highland barley tofu according to claim 8, characterized in that, The peas were mixed with water at a ratio of 1:10 and ground into a slurry, with the temperature controlled below 15℃. After grinding, the slurry was passed through a 150-mesh sieve and centrifuged to separate the pea residue.
10. The method for preparing highland barley tofu according to claim 2, characterized in that, The process of adding gypsum solution is carried out when the temperature of the mixed slurry drops to 80-85℃, with 3% of the dry weight of barley, soybeans, black beans and peas added. In step S7, the pressing is a graded pressing, with an initial pressure of 0.8-1 kg / cm², which is then increased to 4-5 kg / cm² within 15 minutes and maintained for 15 minutes, so that the moisture content of the dried bean curd drops to 65-70%.