Method for preparing mushroom dried soya cream

Abstract

The invention discloses a method for preparing mushroom dried soya cream. The method comprises the steps of selecting bean raw materials, debarking, soaking, mixing, grinding, filtering, removing slag, boiling, peeling, and extracting dried soya cream. The method is characterized in that during the boiling process, 0.1 to 0.2% of food grade sorbitol, 0.1 to 0.5% of DATEM, 0.1 to 0.5% of bis-fatty glyceride, and 1 to 15% of mushroom powder are added according to raw material weight; the sorbitol and the DATEM are used together, so that the output rate is effectively improved, and meanwhile the product quality is greatly improved; as 1 to 15% of the mushroom powder is added, the dried soya cream product is provided with a mushroom characteristic.

Description

technical field [0001] The invention belongs to a soybean food. Background technique [0002] Yuba, also known as yuba or bean curd skin, is a solidified film on the surface of boiled soybean milk, which can be eaten fresh or dried. Yuba originated in the Tang Dynasty and has a history of more than a thousand years. It is very popular among Chinese people. A traditional food, also known as bean curd and bean curd skin in Sichuan. It has a strong bean aroma and a unique taste that other soy products do not have. From a nutritional point of view, yuba also has special advantages that other soy products cannot replace. Balanced energy ratio Compared with general soy products, yuba has a higher nutrient density. Every 100 grams of yuba contains 14 grams of fat, 25.2 grams of protein, 48.5 grams of sugar and other vitamins and mineral elements. The ratio of these three energy substances in yuba is very balanced, which is relatively close to the ratio of energy intake recommend...

AI Technical Summary

Problems solved by technology

It has the problem of burning when the temperature is slightly too high during drying, and the product can keep fresh, but the softness is poor and the quality is low.