Stropharia rugoso-annulate bean flour and preparation method

Abstract

The invention belongs to the technical field of deep processing of agricultural products, and provides stropharia rugoso-annulate bean flour and a preparation method in order to search a new deep processing way for stropharia rugoso-annulate resources, keep the nutritional components of the stropharia rugoso-annulate maintained as much as possible and enable the nutrition of the bean flour to be more comprehensive and richer. The stropharia rugoso-annulate bean flour is prepared from bean dregs, bean pulp, the stropharia rugoso-annulate, calcium salt, vitamin B1, vitamin B2, monopotassium phosphate, magnesium sulfate, zinc sulfate, water and sugar. The preparation method comprises the following steps: preparation of stropharia rugoso-annulate liquid strain; preparation of a stropharia rugoso-annulate culture medium; cultivation of the stropharia rugoso-annulate; preparation of the stropharia rugoso-annulate bean flour. The additional values of the bean dregs and the bean pulp are increased; wastes are turned into treasures, the pure taste, pure flavor and no peculiar smell are guaranteed; energy and cost are saved; the application range of the bean flour to people is expanded; the nutrition utilization rate is increased; the solubleness, wettability and dispersity are improved; bitterness caused by hydrolysis of soybean proteins is avoided; the quality of the bean flour is improved; nutrition to a human body is effectively supplemented; the immunity of people eating the stropharia rugoso-annulate bean flour is enhanced.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a stropharia stropharia soybean powder and a preparation method thereof. Background technique [0002] Stropharia, also known as Stropharia stropharius, Stropharia rugosa, and Stropharia burgundy, is one of the top ten mushrooms in the international mushroom trading market, and is also recommended by the Food and Agriculture Organization of the United Nations (FAO) for cultivation in developing countries One of the mushrooms. [0003] Stropharia is also a bright new edible fungus that has just emerged in my country in recent years. The color of the mushroom body is bright, the legs are thick and the cover is fat, the taste is fragrant, the meat is smooth and tender, the handle is crisp, rich in nutrition, and the taste is excellent. People can still remember it after eating. Dried mushrooms are rich in fragrance, rich in high protein...

AI Technical Summary

Problems solved by technology

However, its fresh product has a short storage time and is not easy to store. If it is not processed in time, it will cause huge losses. In order to ensure that the economic benefits will not be lost, at present, the stropharia is mainly preserved by salting processing and dry product processing technology.

However, this processing method is not conducive to direct consumption. When performing terminal processing or consumption, the salt must be reduced to a certain concentration before processing and consumption.

This process will cause waste of water, heat, nutrients, and environmental pollution.