Tricholoma matsutake tofu and method thereof

A technology of matsutake and tofu, which is applied in the field of food processing and matsutake tofu, which can solve the problems of insufficient nutrients and achieve the effects of improving texture and taste, helping digestion, and enhancing human immunity

Inactive Publication Date: 2016-11-09
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

[0007] 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 matsutake tofu rich in nutrients and its preparation method

Method used

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  • Tricholoma matsutake tofu and method thereof
  • Tricholoma matsutake tofu and method thereof
  • Tricholoma matsutake tofu and method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The preparation method of matsutake tofu comprises the following steps:

[0045] (1) Take fresh matsutake and clean it; put it into a drying oven and bake at 40°C for 5 hours; send the dried matsutake into a grinder for crushing, and then put the crushed Matsutake is passed through a 80-mesh sieve to obtain matsutake powder;

[0046] (2) Add the matsutake 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;

[0047] (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;

[0048] (4) Add the emulsion...

Embodiment 2

[0054] The preparation method of matsutake tofu comprises the following steps:

[0055] (1) Take fresh matsutake and clean it; put it into a drying oven and bake at a temperature of 50°C for 7 hours; send the dried matsutake into a grinder for crushing, and then put the crushed Matsutake is passed through a 100-mesh sieve to obtain matsutake powder;

[0056] (2) adding the matsutake powder obtained in step (1) into water and fermenting for 2.5 hours, then adding edible salt, starch, I+G, white granulated sugar, yeast powder and natamycin to it, and stirring evenly to obtain a seasoning slurry;

[0057] (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 ...

Embodiment 3

[0064] The preparation method of matsutake tofu comprises the following steps:

[0065] (1) Take fresh matsutake and clean it; put it into a drying box and bake at 60°C for 8 hours; send the dried matsutake into a grinder for crushing, and then put the crushed Matsutake is passed through a 120-mesh sieve to obtain matsutake powder;

[0066] (2) adding the matsutake powder obtained in step (1) into water and fermenting for 3 hours, then adding edible salt, starch, I+G, white granulated sugar, yeast powder and natamycin to it, and stirring evenly to obtain a seasoning slurry;

[0067] (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;

[0068] (4) the emulsion t...

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Abstract

The invention provides a tricholoma matsutake tofu and a method thereof. The tricholoma matsutake tofu comprises the following components in parts 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, 15.0-20.0 parts of soy isolate protein, 0.50-1.00 part of tricholoma matsutake powder, 0.015-0.025 part of TG enzyme and 0.0050-0.0060 part of natamycin. The tricholoma matsutake tofu provided by the invention can increase the nutritive value of tofu and can enhance the immunity of human body. The manufacturing technique provided by the invention is simple; the shelf life of the manufactured food is long and the eating is convenient.

Description

technical field [0001] The invention relates to the field of food processing and also belongs to the technical field of matsutake tofu, in particular to matsutake 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 blood ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
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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