Preparation method of edible mushroom soy milk and soybean powder

An edible fungus bean and edible fungus technology, which is applied in the field of soybean flour preparation and edible fungus soymilk, can solve the problems of low room temperature solubility of sugar-free soybean flour, low utilization rate of nutrients, and long time for complete dispersion, thereby improving bioavailability. rate, easy to absorb, to ensure the effect of taste and flavor

Inactive Publication Date: 2019-01-29
刘虎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problem that the soybean powder produced by enzymatic hydrolysis of existing conventional food proteases will produce bitter taste; the sugar-free soybean powder produced by the enzymatic hydrolysis process has low room temperature solubility, poor dispersibility, poor wettability and long complete dispersion time. Shortcomings, and bean dregs are basically used as poultry feed, with low added value and extremely low utilization rate of nutrients. A kind of edible fungus soybean milk and edible fungus sugar-free soybean powder and its preparation method are provided

Method used

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  • Preparation method of edible mushroom soy milk and soybean powder
  • Preparation method of edible mushroom soy milk and soybean powder
  • Preparation method of edible mushroom soy milk and soybean powder

Examples

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specific Embodiment approach 1

[0023] Specific embodiment one: In this embodiment, the edible fungus sugar-free soybean powder is made of bean dregs, edible fungi, dreg-free soybean milk, phosphate, calcium salt, vitamin B 1 , Vitamin B 2 , water and sugar; wherein the sugar is sucrose or glucose.

[0024] In this embodiment, edible mushroom sugar-free soybean powder does not appear pimples when reconstituted, the solubility at room temperature is 85-89g / 100mL, the bulk density is 30.74-33.44g / 100mL, the dispersion is 12.5-13.8s, and the wettability is 94.5-96.8 s. In this embodiment, the edible fungi sugar-free soybean powder is brewed with hot water at 60-90°C, and is completely dispersed within 60 seconds of stirring, and there is no stratification phenomenon within 1.5 hours, and no obvious suspended particles exist.

[0025] Use bean dregs, sugar, phosphate, calcium salt, vitamin B in the present embodiment 1 , Vitamin B 2 and water to make bean dregs, and adjust the pH value to 4.5-6.5 with citric...

specific Embodiment approach 2

[0026] Embodiment 2: The difference between this embodiment and Embodiment 1 is that the edible fungus is selected from Flammulina velutipes, Lentinus edodes, Pleurotus eryngii, Pleurotus eryngii and Coprinus comatus. Others are the same as the first embodiment.

[0027] In this embodiment, one kind of edible fungus can be selected or multiple kinds of edible fungi can be selected at the same time. When multiple kinds of edible fungi are selected for use, the various edible fungi can be in any proportion relationship.

specific Embodiment approach 3

[0028] Specific embodiment three: the differences between this embodiment and specific embodiment one or two are: the concentration of dregs-free soybean milk is 7% to 10% (mass), the phosphate is sodium dihydrogen phosphate, and the calcium salt is calcium lactate or calcium phosphate . Others are the same as the first or second embodiment.

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Abstract

The invention relates to a preparation method of edible mushroom soy milk and soybean powder, in order to solve the problems that soybean residue is basically used as feeds for livestock and poultry,which is low in additional value and very low in nutrient utilization rate. Sugar-free edible mushroom soy milk and soybean powder are both prepared from the soybean residue, edible mushrooms, non-residue soy milk, phosphate, calcium salt, vitamin B1, vitamin B2, water and sugar. The preparation method includes: 1) preparing the soy milk; 2) sterilizing and cooling soybean residue slurry; 3) inoculating the edible mushroom for fermentation; 4) performing secondary fermentation with the non-residue soy milk to obtain the soy milk, further, performing pressure reduced concentration and spray drying to prepare the soybean powder. The method is used for producing the sugar-free edible mushroom soy milk and soybean powder.

Description

technical field [0001] The invention relates to a preparation method of edible mushroom soybean milk and soybean powder. Background technique [0002] Soybean (scientific name: Glycinemax), called Shu in ancient China, is a leguminous plant whose seeds are rich in protein. Soybean is very rich in nutrients, its protein content is as high as 40%, and its oil content is 20%. In addition, it also contains: soybean isoflavones, soybean oligosaccharides, soybean saponins, soybean lecithin and other health-care functional ingredients. It also contains calcium, phosphorus, Iron and vitamin E, B1, B2 and other essential nutrients for human body. [0003] The production of soybean milk, tofu, etc. will produce a large amount of bean dregs. Currently, bean dregs are basically used as feed for poultry and livestock. Not only is the added value low, but also the utilization rate of nutrients is extremely low. Contents of the invention [0004] The present invention aims to solve the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/103A23C11/106
Inventor 刘虎
Owner 刘虎
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