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Preparation method of flammulina velutiper edible fungus flavored bean dreg food raw materials

A technology of edible fungi and Flammulina velutipes, which is applied in the field of preparation of edible fungus-flavored bean dregs food raw materials of Flammulina velutipes, to achieve the effects of improving appearance and taste, increasing bioavailability, and reducing crude fiber content

Inactive Publication Date: 2016-11-09
ANHUI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But adopt the edible fungus of Flammulina velutipes to carry out the research of solid-state fermentation of bean dregs, there is no report yet

Method used

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  • Preparation method of flammulina velutiper edible fungus flavored bean dreg food raw materials
  • Preparation method of flammulina velutiper edible fungus flavored bean dreg food raw materials
  • Preparation method of flammulina velutiper edible fungus flavored bean dreg food raw materials

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Embodiment 1

[0032] A preparation method of Flammulina velutipes edible fungus flavor bean dregs food raw material, 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 Flammulina velutipes edible fungus on the PDA slant medium for activation, and cultivate it at 26° C. for 10 days to obtain slant strains;

[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 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 fermentation: Put th...

Embodiment 2

[0040] A preparation method of Flammulina velutipes edible fungus flavor bean dregs food raw material, 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 Flammulina velutipes edible fungus on the PDA slant medium for activation, and cultivate it at 26° C. for 10 days to obtain slant strains;

[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 medium;

[00...

Embodiment 3

[0048] A preparation method of Flammulina velutipes edible fungus flavor bean dregs food raw material, 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 Flammulina velutipes edible fungus on the PDA slant medium for activation, and cultivate it at 26° C. for 10 days to obtain slant strains;

[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;

[0054] Step ...

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Abstract

The present invention discloses a preparation method of flammulina velutiper edible fungus flavored bean dreg food raw materials and belongs to the technical field of bean food processing. The preparation method comprises the following steps: slant strain preparing, liquid culture medium preparing, liquid strain preparing, solid culture medium preparing and solid-state fermenting. After the bean dregs are fermented by the flammulina velutiper edible fungi, the ingredients are relatively largely changed, the contents of amino acid nitrogen, crude proteins, total sugar, dietary fibers, isoflavone, etc. are relatively largely changed, and especially the contents of soluble sugar and the amino acid nitrogen are greatly improved. After the bean dreg food raw materials are manufactured into food (such as bean dreg biscuits, bean dreg drink, bean dreg bread, etc.), flavor and fragrance are both greatly improved, and the food has a higher nutritional and health-care value.

Description

technical field [0001] The invention relates to the technical field of bean food processing, in particular to a preparation method of Flammulina velutipes edible fungus-flavored bean dregs food raw material. 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L31/00A23L33/00A23L11/50
CPCA23V2002/00A23V2200/30
Inventor 柯丽霞曹玉祥王步连
Owner ANHUI NORMAL UNIV
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