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Edible fungi soy milk, edible fungi sugar-free soy flour and preparation method thereof

A technology of edible fungus and soybean powder, which is applied in applications, dairy products, milk substitutes, etc., can solve the problems of low added value and low utilization rate of nutrients, and achieve increased added value, easy absorption, wettability and dispersibility Enhanced effect

Inactive Publication Date: 2011-07-13
JIAMUSI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The production of soybean milk, tofu, etc. will produce a large amount of bean dregs. At present, bean dregs are basically used as feed for poultry and livestock. Not only is the added value low, but also the utilization rate of nutrients is extremely low.

Method used

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  • Edible fungi soy milk, edible fungi sugar-free soy flour and preparation method thereof
  • Edible fungi soy milk, edible fungi sugar-free soy flour and preparation method thereof
  • Edible fungi soy milk, edible fungi sugar-free soy flour and preparation method thereof

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specific Embodiment approach 1

[0023] Specific embodiment one: In this embodiment, the edible fungus sugar-free soybean powder is made of bean dregs, edible fungi, dreg-free soybean milk, phosphate, calcium salt, vitamin B 1 , Vitamin B 2 , water and sugar; wherein the sugar is sucrose or glucose.

[0024] In this embodiment, edible mushroom sugar-free soybean powder does not appear pimples when reconstituted, the solubility at room temperature is 85-89g / 100mL, the bulk density is 30.74-33.44g / 100mL, the dispersion is 12.5-13.8s, and the wettability is 94.5-96.8 s. In this embodiment, the edible fungi sugar-free soybean powder is brewed with hot water at 60-90°C, and is completely dispersed within 60 seconds of stirring, and there is no stratification phenomenon within 1.5 hours, and no obvious suspended particles exist.

[0025] Use bean dregs, sugar, phosphate, calcium salt, vitamin B in the present embodiment 1 , Vitamin B 2 and water to make bean dregs, and adjust the pH value to 4.5-6.5 with citric...

specific Embodiment approach 2

[0026] Embodiment 2: The difference between this embodiment and Embodiment 1 is that the edible fungus is selected from Flammulina velutipes, Lentinus edodes, Pleurotus eryngii, Pleurotus eryngii and Coprinus comatus. Others are the same as the first embodiment.

[0027] In this embodiment, one kind of edible fungus can be selected or multiple kinds of edible fungi can be selected at the same time. When multiple kinds of edible fungi are selected for use, the various edible fungi can be in any proportion relationship.

specific Embodiment approach 3

[0028] Specific embodiment three: the differences between this embodiment and specific embodiment one or two are: the concentration of dregs-free soybean milk is 7% to 10% (mass), the phosphate is sodium dihydrogen phosphate, and the calcium salt is calcium lactate or calcium phosphate . Others are the same as the first or second embodiment.

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Abstract

The invention relates to soy milk, soy flour and a preparation method thereof, in particular to edible fungi soy milk, edible fungi sugar-free soy flour and a preparation method thereof, aiming at solving the problems that the existing bean dreg is generally used as feed of live stock so as to be low in additional value and extremely low in nutrient component utilization rate. The edible fungi sugar-free soy flour and the edible fungi soy milk are made from the bean dreg, edible fungi, dreg-free soya-bean milk, phosphate, calcium salt, vitamin B1, vitamin B2, water and sugar. The preparation method comprises the steps of: 1. papering bean dreg pulp; 2. sterilizing and cooling the bean dreg pulp; 3. inoculating the edible fungi for fermentation; and 4. carrying out secondary fermentation on the edible fungi and the dreg-free soya-bean milk, obtaining soy milk, carrying reduced pressure concentration and spray drying, and obtaining the edible fungi soy milk. The invention can be used for producing the edible fungi soy milk and the edible fungi sugar-free soy flour.

Description

technical field [0001] The invention relates to soybean milk and soybean powder and a preparation method thereof. Background technique [0002] Soybean (scientific name: Glycine max), called Shu in ancient China, is a leguminous plant whose seeds are rich in protein. Soybean is very rich in nutrients, its protein content is as high as 40%, and its oil content is 20%. In addition, it also contains: soybean isoflavones, soybean oligosaccharides, soybean saponins, soybean lecithin and other health-care functional ingredients. It also contains calcium, phosphorus, Iron and vitamins E and B 1 , B 2 and other nutrients necessary for the human body. [0003] The production of soybean milk, tofu, etc. will produce a large amount of bean dregs. Currently, bean dregs are basically used as feed for poultry and livestock. Not only is the added value low, but also the utilization rate of nutrients is extremely low. Contents of the invention [0004] The invention aims to solve the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/60
Inventor 丁玉萍韩诚武吴玉德韩志平韩华申健翟登攀靖桂云
Owner JIAMUSI UNIVERSITY
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