阅读说明：本技术 一种利用细碎茶叶料制备茶香霉豆腐的方法 (Method for preparing tea-flavored mildewed tofu by utilizing finely-divided tea materials ) 是由 屈禹甜 于 2021-10-08 设计创作，主要内容包括：本发明公开了一种利用细碎茶叶料制备茶香霉豆腐的方法,先将大豆进行清理后用水泡发并加水磨制成豆浆；将豆浆煮制后过滤,滤掉豆渣后将豆浆进行煮浆操作,并在煮浆过程中将豆浆与黑茶或者普洱茶煮茶后的头道茶汤混合,并点卤后制得成品豆腐；将成品豆腐切成小块,进行第一次发酵,发酵过程中将茶叶细碎料进行处理后烘干,并将烘干后的茶叶细碎料磨成粉与天然红曲粉混合后均匀涂抹于腐乳毛坯表面继续第一次发酵过程；第一次发酵完成后再进行第二次发酵,发酵完成后即得成品霉豆腐。利用本发明的方法制得的茶香霉豆腐具有发酵茶香,口感和风味独特。(The invention discloses a method for preparing tea-flavored mildewed tofu by utilizing finely-divided tea materials, which comprises the steps of cleaning soybeans, soaking the cleaned soybeans in water, adding water and grinding the soaked soybeans into soybean milk; boiling the soybean milk, filtering, boiling the soybean milk after removing bean dregs, mixing the soybean milk with black tea or first tea soup obtained by boiling Pu' er tea in the process of boiling the soybean milk, and adding bittern to obtain a finished product of bean curd; cutting the finished bean curd into small pieces, performing primary fermentation, treating and drying the tea fine crushed materials in the fermentation process, grinding the dried tea fine crushed materials into powder, mixing the powder with natural red yeast powder, uniformly coating the mixture on the surface of a fermented bean curd blank, and continuing the primary fermentation process; and performing secondary fermentation after the primary fermentation is finished, and obtaining the finished product of the mildewed bean curd after the fermentation is finished. The tea-flavored mildewed tofu prepared by the method has the advantages of fermented tea flavor and unique taste and flavor.)

1. A method for preparing tea-flavor mildewed tofu by utilizing finely-divided tea materials is characterized by comprising the following operation steps:

s1, cleaning soybeans, removing impurities, rotten beans and broken skins, adding water for soaking, removing impurities after soaking, performing solid-liquid separation, adding water for grinding separated beans into pulp, and filtering bean dregs to obtain soybean milk after grinding;

s2, heating and boiling the soybean milk obtained after grinding, and boiling the soybean milk for 20-30 min with slow fire in the boiling process; selecting black tea or Pu' er tea to cook tea, taking first tea soup, adding the tea soup into the soybean milk cooked by slow fire, heating while stirring, then continuing to cook for 15-20 min, filtering the soybean milk cooked by gauze, performing brine dripping, molding and pressing into a bean curd blank, and controlling the water content of the prepared bean curd blank to be 65-80%;

s3, cutting the prepared bean curd blank into blocks, feeding the cut bean curd blank into a fermentation chamber, spraying mucor strain liquid, performing primary fermentation, controlling the fermentation temperature to be 25-30 ℃ and the humidity to be 80-90% during the primary fermentation, fermenting for 32-36 h, and turning over the blank in the fermentation process to enable mucor to uniformly grow on the surface of the bean curd blank to obtain a fermented bean curd blank;

s4, drying tea fine particles generated in the processes of black tea or Pu' er tea preparation and tea dismantling, sterilizing the dried tea fine particles by using supersaturated steam, drying the tea fine particles sterilized by using the supersaturated steam for the second time, grinding the dried tea fine particles into tea powder, mixing the ground tea powder and natural red koji powder according to the mass ratio of 3:1, uniformly coating the mixture on the surface of a fermented bean curd blank, and keeping the fermentation condition of the first fermentation for continuing to ferment for 10-15 h to obtain a fermented bean curd secondary blank;

s5, preparing brine, filling the fermented bean curd secondary blank into a jar, adding the brine, covering and sealing, and performing secondary fermentation, wherein the fermentation time of the secondary fermentation is controlled to be 45-60 days, so that a finished product is obtained.

2. The method for preparing tea-flavored fermented bean curd using finely pulverized tea leaves according to claim 1, wherein the soybean is soaked in warm water at 26-35 ℃ for 10-15 hours, the water is added in an amount 4-6 times the weight of the soybeans, and the soybean soaking operation is performed in step S1.

3. The method for preparing tea flavor fermented bean curd using finely pulverized tea leaves as claimed in claim 1, wherein the grinding operation is performed using a 120 mesh screen grinder to obtain soybean milk at step S1.

4. The method for preparing tea-flavored fermented bean curd using finely pulverized tea leaves according to claim 1, wherein in step S2, boiled water of 100 ℃ is injected into black tea or pu' er tea during tea boiling, the mixture is soaked for 1-2 min, and then the first-pass tea soup is filtered and added into the soybean milk, wherein the amount of the first-pass tea soup is controlled to be 1/10-1/20 of the amount of the soybean milk.

5. The method of claim 1, wherein the coagulant used in the marinating in step S2 is gypsum, brine or glucono-delta-lactone, the coagulant is slowly added dropwise during the marinating operation, tofu pudding is observed, and the addition of coagulant is stopped when water is clear.

6. The method for preparing tea flavor fermented bean curd using finely pulverized tea leaves as claimed in claim 1, wherein the prepared bean curd block is cut into small pieces having a length of 2cm, a width of 2cm and a height of 1cm when it is cut into pieces at step S3.

7. The method for preparing tea-flavored fermented bean curd using the finely-divided tea leaves according to claim 1, wherein in step S5, the brine is prepared from 6 to 8% by mass of yellow wine and/or red koji wine, 9 to 15% by mass of salt, 3 to 5% by mass of white sugar, 5 to 20% by mass of flavoring and the balance of water, and the flavoring is a combination of pepper, zanthoxylum, dried orange peel, aniseed, nutmeg and fennel.

Technical Field

The invention relates to the technical field of bean product processing in the field of foods, in particular to a method for preparing tea-flavored mildewed tofu by utilizing finely-divided tea materials.

Background

Soybeans as beans have high nutritive value, the protein content is nearly 40%, and meanwhile, the soybean protein contains various essential amino acids for human bodies, which is close to the proportion of the human bodies. The bean products prepared from the soybeans are various in types, rich in nutrition, contain various trace elements necessary for human bodies such as iron, calcium, phosphorus, magnesium and the like, and are common food materials on dining tables.

The fermented bean curd, called fermented bean curd, is a secondary processed food of bean curd, is made up by using tender bean curd as raw material through the processes of fermenting, filtering with wine, mixing with flavouring and loading in jar, and features long quality period and unique taste. The fermented bean curd is fermented by the mould in the preparation process, so that the digestion and absorption rate of protein is higher, the vitamin content is richer, and the original low-absorption rate minerals such as iron, zinc and the like in the soybeans are easier to absorb by a human body because the phytic acid in the beans is decomposed by the microorganisms. However, the fermented bean curd in the prior art is usually fermented once, has the defects of single taste and single flavor, cannot cause appetite of people, and influences the eating experience of consumers.

Disclosure of Invention

The technical problem to be solved by the invention is to provide a method for preparing tea fragrant mildewed tofu by utilizing fine tea leaves, so as to solve the defects in the technical background.

The technical problem solved by the invention is realized by adopting the following technical scheme:

a method for preparing tea-flavor mildewed tofu by utilizing finely-divided tea materials specifically comprises the following operation steps:

s1, cleaning soybeans, removing impurities, rotten beans and broken skins, adding water for soaking, removing impurities after soaking, performing solid-liquid separation, adding water for grinding separated beans into pulp, and filtering bean dregs to obtain soybean milk after grinding;

s2, heating and boiling the soybean milk obtained after grinding, and boiling the soybean milk for 20-30 min with slow fire in the boiling process; selecting black tea or Pu' er tea to cook tea, taking first tea soup, adding the tea soup into the soybean milk cooked by slow fire, heating while stirring, then continuing to cook for 15-20 min, filtering the soybean milk cooked by gauze, performing brine dripping, molding and pressing into a bean curd blank, and controlling the water content of the prepared bean curd blank to be 65-80%;

s3, cutting the prepared bean curd blank into blocks, feeding the cut bean curd blank into a fermentation chamber, spraying mucor strain liquid, performing primary fermentation, controlling the fermentation temperature to be 25-30 ℃ and the humidity to be 80-90% during the primary fermentation, fermenting for 32-36 h, and turning over the blank in the fermentation process to enable mucor to uniformly grow on the surface of the bean curd blank to obtain a fermented bean curd blank;

s4, drying tea fine particles generated in the processes of black tea or Pu' er tea preparation and tea dismantling, sterilizing the dried tea fine particles by using supersaturated steam, drying the tea fine particles sterilized by using the supersaturated steam for the second time, grinding the dried tea fine particles into tea powder, mixing the ground tea powder and natural red koji powder according to the mass ratio of 3:1, uniformly coating the mixture on the surface of a fermented bean curd blank, and keeping the fermentation condition of the first fermentation for continuing to ferment for 10-15 h to obtain a fermented bean curd secondary blank;

s5, preparing brine, filling the fermented bean curd secondary blank into a jar, adding the brine, covering and sealing, and performing secondary fermentation, wherein the fermentation time of the secondary fermentation is controlled to be 45-60 days, so that a finished product is obtained.

Further, in step S1, when the soybean is subjected to the foaming operation, the soybean is foamed with warm water of 26-35 ℃, the amount of water added is 4-6 times of the weight of the soybean, and the foaming time is 10-15 hours.

As a further limitation, in step S1, a 120-mesh screen refiner is used to obtain the soybean milk during refining.

In step S2, boiling tea, namely, adding 100 ℃ boiled water into black tea or Pu' er tea, soaking for 1-2 min, filtering and adding the first tea soup into soybean milk, and controlling the adding amount of the first tea soup to be 1/10-1/20 of the amount of the soybean milk.

Further, the setting agent used in the process of the bittern spotting in step S2 is gypsum, brine or glucono-delta-lactone, and the setting agent is slowly added dropwise during the bittern spotting operation to show the appearance of tofu pudding, and the addition of the setting agent is stopped when the water is clear.

More specifically, in step S3, when the obtained soybean curd material is diced, it is cut into small pieces having a length of 2cm, a width of 2cm and a height of 1 cm.

In step S5, the brine is prepared from 6-8% by mass of yellow wine and/or red koji wine, 9-15% by mass of salt, 3-5% by mass of white sugar, 5-20% by mass of flavoring agent and the balance of water, wherein the flavoring agent is a combination of pepper, pricklyash peel, dried orange peel, aniseed, nutmeg and fennel.

Has the advantages that: the process can utilize the tea fine crushed materials generated in the processes of preparing and removing the black tea or the Pu 'er tea, fuse the tea fine crushed materials with the preparation process of the mildewed tofu, and produce the mildewed tofu with the tea fragrance and the fermented tea fragrance by utilizing the two-time fermentation process, the prepared mildewed tofu with the tea fragrance has unique flavor and strong fragrance, the content of contained flavor substances is 10-30% higher than that of the mildewed tofu obtained by the traditional process, and the tea fine crushed materials generated in the processes of preparing and removing the black tea or the Pu' er tea can be recycled, so that the tea polyphenol content component is provided for the mildewed tofu, and a wider market space is provided for the mildewed tofu.

Detailed Description

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following will briefly introduce the technical solutions required to be used in the description of the embodiments or the prior art, and it is obvious that the technical contents in the following description are only some embodiments of the present invention, and for those skilled in the art, other derivative technical solutions can be obtained according to the technical contents without creative efforts, and the technical solutions also belong to the protection scope of the present invention.

The first embodiment is as follows:

in this example, tea-flavored fermented bean curd was prepared by the following steps:

cleaning soybeans, selecting rotten soybeans, removing dust and impurities, putting the cleaned soybeans into a container, carrying out soaking operation by using clear water with the mass of 4 times of that of the soybeans, controlling the soaking water temperature to be 30 ℃ and the time duration to be 26 hours, cleaning the soybeans after soaking and soaking, selecting beans without soaking and soaking, adding purified water with the mass of 5 times of that of the beans into the soaked beans, grinding the beans into soybean milk by using a 120-mesh screen grinder, putting the prepared soybean milk into a pot, heating for 30min by using slow fire, and stirring while heating; simultaneously, taking black tea to cook tea, injecting 100 ℃ boiled water into the black tea during the tea cooking, soaking for 2min, then filtering and taking first-pass tea soup to add into soybean milk, controlling the adding amount of the first-pass tea soup to be 1/10 of the amount of the soybean milk, continuing to cook the soybean milk, adding a defoaming agent after the soybean milk is boiled, continuing to heat for 15min, and filtering the boiled soybean milk by using gauze; after the bean dregs are filtered out, adding brine as a coagulant when the soybean milk is cooled to 75 ℃ for marinating, slowly dripping the brine into the soybean milk when marinating is performed, and stopping adding the coagulant when the soybean milk appears and water becomes clear.

Then scooping the tofu pudding after the marinating is finished in a tofu mold, spreading gauze after the tofu pudding is scooped, covering a pressing plate, pressing a heavy object on the pressing plate, continuously pressing for 20min, and extruding water to obtain the finished tofu with the water content of 75%.

Cutting the finished bean curd into small blocks with the length of 2cm, the width of 2cm and the height of 1cm, sending the small blocks into a fermentation chamber, spraying mucor strain liquid for fermentation, controlling the fermentation temperature to be 27-29 ℃ and the humidity to be 85-90%, fermenting for 32 hours, and turning over the blank in the fermentation process to enable mucor to uniformly grow on the surface of a bean curd blank to obtain a fermented bean curd blank; during the process, fine tea particles generated in the processes of black tea preparation and tea dismantling are dried, the dried fine tea particles are subjected to sterilization treatment by using supersaturated steam, the treatment time is 15min, the fine tea particles are subjected to secondary drying after the treatment is completed, the fine tea particles are ground and sieved by a 160-mesh sieve to prepare tea powder, the prepared tea powder and natural red koji powder are uniformly coated on the surface of a fermented bean curd blank after being mixed according to the mass ratio of 3:1, and the fermentation condition of primary fermentation is kept for continuous fermentation for 10h to obtain the fermented bean curd secondary blank.

Taking 600g of yellow wine, 1000g of salt, 300g of white sugar, 800g of pepper, 100g of pepper, 50g of dried orange peel, 50g of fennel and 7100g of water, decocting into brine, filling the secondary blank of the preserved beancurd into a jar, adding the brine to submerge the preserved beancurd in the jar, covering and sealing the jar, performing secondary fermentation in a dry ventilation environment at 24-28 ℃, and fermenting for 45 days to obtain the finished product of tea fragrant mildewed beancurd.

Example two:

in this example, tea-flavored fermented bean curd was prepared by the following steps:

cleaning soybeans, selecting rotten soybeans, removing dust and impurities, putting the cleaned soybeans into a container, carrying out soaking operation by using clear water with the mass of 6 times of that of the soybeans, controlling the soaking water temperature to be 26 ℃ and the time duration to be 12 hours, cleaning the soybeans after soaking and soaking, selecting beans without soaking and soaking, adding purified water with the mass of 6 times of that of the beans into the soaked beans, grinding the beans into soybean milk by using a 120-mesh screen grinder, putting the prepared soybean milk into a pot, heating for 30min by using slow fire, and stirring while heating; simultaneously, taking the dark tea to cook the tea, injecting 100 ℃ boiled water into the dark tea when cooking the tea, soaking for 1min, then filtering and taking the first tea soup to add into the soybean milk, controlling the adding amount of the first tea soup to be 1/20 of the amount of the soybean milk, continuing to cook the soybean milk, continuing to heat the soybean milk for 20min after the soybean milk is boiled, and filtering the boiled soybean milk by using gauze; after the bean dregs are filtered out, cooling the soybean milk to 70 ℃, adding gypsum as a coagulant for marinating, slowly dripping the gypsum into the soybean milk during marinating, and stopping adding the coagulant when the soybean milk is seen to have bean curd and water becomes clear.

Then scooping the tofu pudding after the marinating is finished in a tofu mold, spreading gauze after the tofu pudding is scooped, covering a pressing plate, pressing a weight on the pressing plate, continuously pressing for 30min, and extruding water to obtain the finished tofu with the water content of 68%.

Cutting the finished bean curd into small blocks with the length of 2cm, the width of 2cm and the height of 1cm, sending the small blocks into a fermentation chamber, spraying mucor strain liquid for fermentation, controlling the fermentation temperature to be 25-28 ℃ and the humidity to be 80-85%, fermenting for 36 hours, and turning over the blank in the fermentation process to enable mucor to uniformly grow on the surface of a bean curd blank to obtain a fermented bean curd blank; during the process, fine crushed tea materials generated in the processes of black tea preparation and tea dismantling are dried, the dried fine crushed tea materials are subjected to sterilization treatment by using supersaturated steam, the treatment time is 18min, the fine crushed tea materials are subjected to secondary drying after the treatment is completed, the fine crushed tea materials are ground and sieved by a 180-mesh sieve to prepare tea powder, the prepared tea powder and natural monascus powder are uniformly coated on the surface of a fermented bean curd blank after being mixed according to the mass ratio of 3:1, and the fermentation condition of primary fermentation is kept for continuous fermentation for 15h to obtain the fermented bean curd secondary blank.

Decocting 800g of yellow wine, 1500g of salt, 500g of white sugar, 1000g of pepper, 200g of dried orange peel, 100g of aniseed and 5700g of water to prepare brine, filling the secondary fermented bean curd blank into a jar, adding the brine to submerge the fermented bean curd in the jar, covering and sealing the jar, performing secondary fermentation in a dry and ventilated environment at 26-29 ℃, and fermenting for 60 days to obtain the finished product of tea fragrant and mildewed bean curd.

Example three:

in this example, tea-flavored fermented bean curd was prepared by the following steps:

cleaning soybeans, selecting rotten soybeans, removing dust and impurities, putting the cleaned soybeans into a container, carrying out soaking operation by using clear water with the mass of 5 times of that of the soybeans, controlling the soaking water temperature to be 35 ℃ and the time duration to be 10 hours, cleaning the soybeans after soaking and soaking, selecting beans without soaking and soaking, adding purified water with the mass of 5 times of that of the beans into the soaked beans, grinding the beans into soybean milk by using a 120-mesh screen grinder, putting the prepared soybean milk into a pot, heating the soybean milk for 25min by using slow fire, and stirring the soybean milk while heating; simultaneously, boiling cooked puerh tea, injecting boiled water of 100 ℃ into the cooked puerh tea for soaking for 2min during tea boiling, then filtering and taking first tea soup to add into soybean milk, controlling the adding amount of the first tea soup to be 1/15 of the amount of the soybean milk, continuing to boil the soybean milk, continuing to heat the soybean milk for 18min after the soybean milk is boiled, and filtering the boiled soybean milk by using gauze; after the bean dregs are filtered out, when the soybean milk is cooled to 70 ℃, gluconic acid-delta-lactone is added as a coagulant for marinating, when the gluconic acid-delta-lactone is added into the soybean milk slowly, the coagulant is stopped when the soybean milk is seen to appear and water becomes clear.

Then scooping the tofu pudding after the marinating is finished in a tofu mold, spreading gauze after the tofu pudding is scooped, covering a pressing plate, pressing a weight on the pressing plate, continuously pressing for 30min, and extruding water to obtain the finished tofu with the water content of 77%.

Cutting the finished bean curd into small blocks with the length of 2cm, the width of 2cm and the height of 1cm, sending the small blocks into a fermentation chamber, spraying mucor strain liquid for fermentation, controlling the fermentation temperature to be 26-28 ℃ and the humidity to be 85-88%, fermenting for 34h, and turning over the blank in the fermentation process to enable mucor to uniformly grow on the surface of a bean curd blank to obtain a fermented bean curd blank; during the process, fine crushed tea materials generated in the processes of black tea preparation and tea dismantling are dried, the dried fine crushed tea materials are subjected to sterilization treatment by using supersaturated steam, the treatment time is 15min, the fine crushed tea materials are subjected to secondary drying after the treatment is completed, the fine crushed tea materials are ground and sieved by a 180-mesh sieve to prepare tea powder, the prepared tea powder and natural monascus powder are uniformly coated on the surface of a fermented bean curd blank after being mixed according to the mass ratio of 3:1, and the fermented bean curd blank is obtained after the fermentation condition of primary fermentation is kept for continuous fermentation for 12 h.

Taking 700g of red koji wine, 1000g of salt, 400g of white sugar, 1000g of pepper, 100g of dried orange peel, 50g of nutmeg, 50g of fennel and 7300g of water, decocting into brine, filling a secondary fermented bean curd blank into a jar, adding the brine to submerge the fermented bean curd in the jar, covering and sealing the jar, performing secondary fermentation in a dry and ventilated environment at 24-28 ℃, and fermenting for 55 days to obtain the finished product of the tea fragrant mildewed bean curd.

After the tea-flavored mildewed tofu prepared under the technical conditions of the embodiment of the invention is opened, the tea-flavored mildewed tofu has the fragrance of mildewed tofu, wine fragrance and fermented tea fragrance of black tea/Pu' er tea, and has unique taste and rich nutrition.

The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.