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Edible fungus-containing tofu and preparation method thereof

A fungus and tofu technology, applied in cheese substitutes, dairy products, applications, etc., can solve problems such as insufficient nutrients, and achieve the effects of improving texture and taste, rich in nutrients and prolonging storage period.

Inactive Publication Date: 2016-10-26
井冈山井祥菌草生态科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem that the nutrients of traditional tofu in the prior art are not comprehensive enough, the object of the present invention is to provide a fungus tofu rich in nutrients and its preparation method

Method used

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  • Edible fungus-containing tofu and preparation method thereof
  • Edible fungus-containing tofu and preparation method thereof
  • Edible fungus-containing tofu and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The preparation method of fungus tofu comprises the following steps:

[0044] (1) Take fresh fungus and clean it; put it into a drying oven and bake at 40°C for 5 hours; send the dried fungus into a grinder for crushing, and then put the crushed The fungus is passed through a 80-mesh sieve to obtain the fungus powder;

[0045] (2) Add the fungus powder obtained in step (1) into water and ferment for 2 hours, then add edible salt, starch, I+G, white granulated sugar, yeast powder and natamycin to it, and stir evenly to obtain a seasoning slurry;

[0046] (3) Chopping and emulsifying soy protein isolate and water for 10 minutes, then adding edible oil and TG enzyme to it to emulsify into a slurry, continuing to add soybean textured protein and the seasoning slurry obtained in step (2), and stirring until completely emulsified To obtain an emulsion, wherein the emulsification temperature is 10° C.; the emulsification pH value is 6;

[0047] (4) Add the emulsion that step...

Embodiment 2

[0053] The preparation method of fungus tofu comprises the following steps:

[0054] (1) Take fresh fungus and clean it; put it into a drying box and bake at a temperature of 50°C for 7 hours; put the dried fungus into a grinder for crushing, and then put the crushed The fungus is passed through a 100-mesh sieve to obtain the fungus powder;

[0055] (2) Add the fungus powder obtained in step (1) into water and ferment for 2.5 hours, then add edible salt, starch, I+G, white granulated sugar, yeast powder and natamycin to it, and stir evenly to obtain a seasoning slurry;

[0056] (3) Chopping and emulsifying soy protein isolate and water for 13 minutes, then adding edible oil and TG enzyme to it to emulsify into a slurry, continuing to add soybean textured protein and the seasoning slurry obtained in step (2), and stirring until completely emulsified To obtain an emulsion, wherein the emulsification temperature is 30° C.; the emulsification pH value is 6.5;

[0057] (4) the em...

Embodiment 3

[0063] The preparation method of fungus tofu comprises the following steps:

[0064] (1) Take fresh fungus and clean it; put it into a drying oven and bake at 60°C for 8 hours; send the dried fungus into a grinder for crushing, and then put the crushed The fungus is passed through a 120-mesh sieve to obtain the fungus powder;

[0065] (2) Add the fungus powder obtained in step (1) into water and ferment for 3 hours, then add edible salt, starch, I+G, white granulated sugar, yeast powder and natamycin to it, and stir evenly to obtain a seasoning slurry;

[0066] (3) Chop and emulsify the soybean protein isolate and water for 15 minutes, then add edible oil and TG enzyme to it to emulsify into a slurry, continue to add soybean textured protein, the seasoning slurry obtained in step (2), and stir until completely emulsified To obtain an emulsion, wherein the emulsification temperature is 50° C.; the emulsification pH value is 7;

[0067] (4) the emulsion that step (3) obtains i...

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Abstract

The invention provides edible fungus-containing tofu and a preparation method thereof. The edible fungus-containing tofu comprises, by weight, 38.0-50.0 parts of water, 5.0-10.0 parts of textured soybean protein, 12.0-20.0 parts of edible oil, 0.010-0.020 parts of I+G, 0.50-1.00 part of white sugar, 0.015-0.025 parts of yeast powder, 0.015-0.025 parts of TG enzyme and 0.0050-0.0060 parts of natamycin. The edible fungus-containing tofu improves a tofu nutrition value and human immunity. The preparation method has simple processes. The edible fungus-containing tofu has a long quality guarantee period and is convenient for eating.

Description

technical field [0001] The invention relates to the field of food processing and also belongs to the technical field of fungus tofu, in particular to a kind of fungus tofu and a method thereof. Background technique [0002] Tofu, known as "Fuli" in ancient times, was first invented and manufactured in my country, and then spread to all parts of the world. Tofu is the main raw material of vegetarian dishes in my country. It has always been welcomed by people and is known as "vegetable meat" by people. Tofu is a common food material for people. It has high protein and low fat, and has the effects of lowering blood pressure, blood fat and cholesterol. It is a good delicacy that can be used both raw and cooked, suitable for all ages, health care, and longevity. In addition to the functions of increasing nutrition, helping digestion, and increasing appetite, tofu is also very beneficial to the growth and development of teeth and bones. It can increase the iron content in the bl...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/02
Inventor 郑志坚
Owner 井冈山井祥菌草生态科技股份有限公司
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