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Preparation method of Stropharia rugosoannulata edible fungus flavor bean residue food raw material

A technology of stropharia stropharia and edible fungus, applied in the direction of food science, etc., to achieve the effects of improving appearance and taste, increasing bioavailability, and reducing crude fiber content

Inactive Publication Date: 2016-10-26
ANHUI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the solid-state fermentation of bean dregs by using the edible fungus of Stropharia grandis

Method used

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  • Preparation method of Stropharia rugosoannulata edible fungus flavor bean residue food raw material
  • Preparation method of Stropharia rugosoannulata edible fungus flavor bean residue food raw material
  • Preparation method of Stropharia rugosoannulata edible fungus flavor bean residue food raw material

Examples

Experimental program
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Effect test

Embodiment 1

[0032] A method for preparing edible fungus-flavored bean dregs food raw material of Stropharia stropharia, comprising the following steps:

[0033] Step 1: Dried and crushed bean dregs are passed through a 30-mesh sieve, sealed and stored for later use;

[0034] Step 2: inoculate the edible fungus of Stropharia grandis on the PDA slant medium for activation, and cultivate it at 26° C. for 10 days to obtain the slant strain;

[0035] Step 3: 3% glucose, 0.2% peptone, 0.05% MgSO 4 ·7H 2 O, 0.01% CaCl 2 , 0.05% KH 2 PO 4 and the remaining amount of water are mixed uniformly to prepare a liquid culture medium;

[0036] Step 4: add liquid culture medium to the flask, inoculate the slant strain into the liquid seed culture medium, and vibrate at 25°C and 130r / min for 5 days to prepare the liquid strain;

[0037] Step 5: using bean dregs as raw material, adding 80% water by weight (i.e. 20% solid substrate+80% water) to make No. 1 solid medium;

[0038] Step 6: Solid-state fe...

Embodiment 2

[0040] A method for preparing edible fungus-flavored bean dregs food raw material of Stropharia stropharia, comprising the following steps:

[0041] Step 1: Dried and crushed bean dregs are passed through a 30-mesh sieve, sealed and stored for later use;

[0042] Step 2: inoculate the edible fungus of Stropharia grandis on the PDA slant medium for activation, and cultivate it at 26° C. for 10 days to obtain the slant strain;

[0043] Step 3: 3% glucose, 0.2% peptone, 0.05% MgSO 4 ·7H 2 O, 0.01% CaCl 2 , 0.05% KH 2 PO 4 and the remaining amount of water are mixed uniformly to prepare a liquid culture medium;

[0044] Step 4: add liquid culture medium to the flask, inoculate the slant strain into the liquid culture medium, and vibrate at 25°C and 130r / min for 5 days to prepare the liquid strain;

[0045] Step 5: After mixing the bean dregs and corn flour in a weight ratio of 4:1, add 80% water by weight (i.e. 20% solid substrate+80% water), mix well, and make No. 2 solid m...

Embodiment 3

[0048] A method for preparing edible fungus-flavored bean dregs food raw material of Stropharia stropharia, comprising the following steps:

[0049] Step 1: Dried and crushed bean dregs are passed through a 30-mesh sieve, sealed and stored for later use;

[0050] Step 2: inoculate the edible fungus of Stropharia grandis on the PDA slant medium for activation, and cultivate it at 26° C. for 10 days to obtain the slant strain;

[0051] Step 3: 3% glucose, 0.2% peptone, 0.05% MgSO 4 ·7H 2 O, 0.01% CaCl 2 , 0.05% KH 2 PO 4 and the remaining amount of water are mixed uniformly to prepare a liquid culture medium;

[0052] Step 4: add liquid culture medium to the flask, inoculate the slant strain into the liquid culture medium, and vibrate at 25°C and 130r / min for 5 days to prepare the liquid strain;

[0053] Step 5: After mixing bean dregs and sucrose in a weight ratio of 4:1, add 80% water by weight (i.e. 20% solid matrix + 80% water), mix well, and make No. 3 solid medium;

...

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Abstract

The invention discloses a preparation method of a Stropharia rugosoannulata edible fungus flavor bean residue food raw material and belongs to the technical field of bean food processing. The preparation method includes: preparation of a slant strain, preparation of a liquid culture medium, preparation of a liquid strain, preparation of a solid culture medium and solid-state fermentation. Ingredients of bean residue fermented with Stropharia rugosoannulata edible fungus are improved greatly, content of substances like amino acid nitrogen, crude protein, total sugar, dietary fiber and isoflavone is changed greatly, and the crude protein is well degraded and converted especially; flavor and aroma of the bean residue are improved greatly after the bean residue is made into food (like bean residue cookie, bean residue beverage and bean residue bread), and the bean residue has higher nutritional healthcare value.

Description

technical field [0001] The invention relates to the technical field of bean food processing, in particular to a preparation method of edible fungus-flavored bean dregs of stropharia stropharia. Background technique [0002] Soybean is one of the main oil crops and important food resources. Soybean’s unique rich and comprehensive nutrients, as a by-product in the processing of soy products - bean dregs are rich in dietary fiber and calcium, phosphorus, iron, vitamins and isotopes. It is favored by scientific research workers and some business circles with deep nutrients such as flavonoids. Although the nutritional value of bean dregs is relatively high, bean dregs are not easily digested and absorbed by the human body due to their low energy, high cellulose content, large fiber particles and rough taste, as well as the antitrypsin and saponin contained in bean dregs. Moreover, bean dregs itself has an unacceptable beany smell, so it is difficult to be accepted by consumers t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L11/00A23L11/50
Inventor 柯丽霞王步连王梦远
Owner ANHUI NORMAL UNIV
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