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Cordyceps flower tofu and preparation method thereof

A production method and technology of flowers and plants are applied in the field of Cordyceps tofu and its production, which can solve the problems of insufficient nutrients and achieve the effects of improved texture and taste, rich nutrients and convenient consumption

Inactive Publication Date: 2016-12-21
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 kind of Cordyceps tofu rich in nutrients and its preparation method

Method used

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  • Cordyceps flower tofu and preparation method thereof
  • Cordyceps flower tofu and preparation method thereof
  • Cordyceps flower tofu and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] The preparation method of Cordyceps tofu comprises the following steps:

[0053] (1) Take fresh Cordyceps sinensis, clean it; put it into a drying box and bake at 40°C for 5 hours; send the dried Cordyceps sinensis into a pulverizer for pulverization, and then The pulverized Cordyceps sinensis is passed through an 80-mesh sieve to obtain Cordyceps sinensis powder;

[0054] (2) Add the cordyceps 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 ;

[0055] (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 ...

Embodiment 2

[0062] The preparation method of Cordyceps tofu comprises the following steps:

[0063] (1) Take fresh Cordyceps sinensis, clean it up; put it into a drying oven and bake at a temperature of 50°C for 7 hours; send the dried Cordyceps sinensis into a pulverizer for pulverization, and then The pulverized Cordyceps sinensis is passed through a 100-mesh sieve to obtain Cordyceps sinensis powder;

[0064] (2) Add the Cordyceps sinensis 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 ;

[0065] (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 i...

Embodiment 3

[0072] The preparation method of Cordyceps tofu comprises the following steps:

[0073] (1) Take fresh Cordyceps sinensis, clean it; put it into a drying box and bake at 60°C for 8 hours; send the dried Cordyceps sinensis into a pulverizer for pulverization, and then The pulverized Cordyceps sinensis is passed through a 120-mesh sieve to obtain Cordyceps sinensis powder;

[0074] (2) Add the Cordyceps sinensis 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 ;

[0075] (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 va...

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Abstract

The invention provides a Cordyceps flower tofu and a preparation method thereof. The Cordyceps flowertofu contains the following components in parts by weight: 48.1-48.2 parts of water, 9.7-9.8 parts of textured soy protein, 19.0-19.1 parts of edible oil, 19.3-19.4 parts of soy isolate protein, 0.99-1.00 part of Cordyceps flowerpowder, 0.57-0.58 part of edible salt, 0.20-0.21 part of starch, 0.019-0.020 part of TG enzyme and 0.0058-0.0059 part of natamycin. The Cordyceps flowertofu provided by the invention can increase the nutrition value of tofu and can enhance human immunity; the preparation method provided by the invention is simple; the prepared food is long in storage period; the Cordyceps flowertofu is convenient to eat.

Description

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

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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