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Bamboo fungus bean curd and preparation method thereof

A technology of bamboo fungus and tofu, which is applied in the field of food processing and bamboo fungus 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: 2017-01-04
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 Dictyophora tofu rich in nutrients and its preparation method

Method used

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  • Bamboo fungus bean curd and preparation method thereof
  • Bamboo fungus bean curd and preparation method thereof
  • Bamboo fungus bean curd and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The preparation method of bamboo fungus tofu comprises the following steps:

[0047] (1) Take fresh bamboo fungus, clean it; put it into a drying oven and bake at 40°C for 5 hours; send the dried bamboo fungus into a grinder for crushing, and then put The crushed bamboo fungus is passed through an 80-mesh sieve to obtain the bamboo fungus powder;

[0048] (2) Add the Dictyophora 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 ;

[0049] (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;

[...

Embodiment 2

[0056] The preparation method of bamboo fungus tofu comprises the following steps:

[0057] (1) Take fresh bamboo fungus, clean it; put it into a drying oven and bake at a temperature of 50°C for 7 hours; send the dried bamboo fungus into a grinder for crushing, and then put The crushed bamboo fungus is passed through a 100-mesh sieve to obtain the bamboo fungus powder;

[0058] (2) Add the Dictyophora 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 ;

[0059] (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 ...

Embodiment 3

[0066] The preparation method of bamboo fungus tofu comprises the following steps:

[0067] (1) Take fresh bamboo fungus, clean it; put it into a drying oven and bake at 60°C for 8 hours; send the dried bamboo fungus into a pulverizer for crushing, and then put The crushed bamboo fungus is passed through a 120-mesh sieve to obtain the bamboo fungus powder;

[0068] (2) Add the Dictyophora 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 ;

[0069] (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;

[0070] (4...

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Abstract

The invention provides a bamboo fungus bean curd and a preparation method thereof. The bamboo fungus bean curd contains the following ingredients in parts by weight: 48.1-48.3 parts of water, 9.7-9.8 parts of textured soybean protein, 19.0-19.1 parts of edible oil, 19.3-19.4 parts of soy isolate protein, 0.99-1.00 part of bamboo fungus powder, 0.57-0.58 part of edible salt, 0.20-0.21 part of starch and 0.019-0.020 part of TG enzyme, 0.0058-0.0059 part of natamycin. The bamboo fungus bean curd provided by the invention has the advantages of not only improving the nutritive value of the bean curd but also strengthening the function of human immunity, besides, the production process of the bamboo fungus bean curd is simple, and the prepared food has a long quality guarantee period and 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 Dictyophora tofu, in particular to Dictyophora 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 b...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L33/10A23L33/185A23L33/125A23L33/14A23L11/45
CPCA23C20/005A23C20/025A23V2002/00A23V2200/30A23V2200/324
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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