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

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 present invention aims to so...

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Problems solved by technology

[0004] The present invention aims to solve the problem that the soybean powder produced by enzymatic hydrolysis of existing conventional food proteases will produce bitter taste; the sugar-free soybean powder produced by the enzymatic hydrolysis process has low room temperature solubility, poor dispersibility, poor wettability and long complete dispersion time. Shortcomings, and bean dregs are basically used as poultry feed, with low added value and extremely low utilization rate of nutrients. A kind of edible fungus soybean milk and edible fungus sugar-free soybean powder and its preparation method are provided

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