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A whole-cotyledon soybean solid-state fermented mycelium biscuit and preparation method thereof

A technology of solid-state fermentation and soybean fermentation products, applied in baking, baked foods with modified ingredients, food science, etc., can solve the problems of unresolved shelf life, single taste of products, and difficult taste of tempeh, so as to inhibit the growth of harmful bacteria , the taste is sweet and crispy, the effect of protecting the intestinal tract

Active Publication Date: 2021-11-02
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method uses prickly ash aniseed and other materials to cook beans, which can solve the problem that the existing tempeh is not easy to taste, but tempeh is an active fermented soybean product, and the shelf life is slightly short. It can be stored in cold storage for 7 days and frozen for 90 days, which does not solve the problem of shelf life. And the obtained product has a single taste

Method used

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  • A whole-cotyledon soybean solid-state fermented mycelium biscuit and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0041] The whole-cotyledon soybean solid-state fermented mycelia biscuit of the present embodiment comprises the following components according to parts by weight: 30 parts of wheat flour, 60 parts of germinated brown rice flour, 300 parts of whole-cotyledon soybean, 47 parts of soybean oligosaccharide, 78 parts of oat, fruit 100 parts dried, 180 parts potato starch, 90 parts egg liquid, 45 parts skimmed milk powder, 6 parts baking powder, 30 parts condensed milk, 40 parts white vinegar, 30 parts corn oil, 3 parts rhizopus, 0.5 parts sodium dehydroacetate, sodium 0.3 part of tamycin.

[0042] The dried fruit generally adopts common dried fruits, such as dried cranberries, raisins, dried kiwi, dried bananas, dried blueberries, dried plums and the like.

[0043] The specific preparation method of the whole cotyledon soybean solid-state fermentation mycelia biscuit of the present embodiment is:

[0044] Such as figure 1 As shown, step 1: Dough preparation: Weigh wheat flour, ge...

Embodiment 2

[0056] The whole-cotyledon soybean solid-state fermented mycelia biscuit of the present embodiment comprises the following components according to parts by weight: 10 parts of wheat flour, 20 parts of germinated brown rice flour, 100 parts of whole cotyledon soybean, 25 parts of soybean oligosaccharide, 30 parts of oat, fruit Dry 30 parts, potato starch 100 parts, egg liquid 50 parts, skimmed milk powder 30 parts, baking powder 1 part, condensed milk 10 parts, white vinegar 20 parts, corn oil 10 parts, rhizopus 0.1 parts, sodium dehydroacetate 0.01 parts, sodium Tamycin 0.01 part.

[0057] The specific preparation method of the whole cotyledon soybean solid-state fermentation mycelia biscuit of the present embodiment is:

[0058] Such as figure 1 As shown, step 1: Dough preparation: Weigh wheat flour, germinated brown rice flour, potato starch, skimmed milk powder, baking powder, sodium dehydroacetate and natamycin and mix to obtain mixed powder; , condensed milk, and corn o...

Embodiment 3

[0070] The whole-cotyledon soybean solid-state fermented mycelia biscuit of the present embodiment comprises the following components according to parts by weight: 30 parts of wheat flour, 60 parts of germinated brown rice flour, 300 parts of whole cotyledon soybean, 70 parts of soybean oligosaccharide, 100 parts of oat, fruit 100 parts dried, 200 parts potato starch, 90 parts egg liquid, 45 parts skimmed milk powder, 10 parts baking powder, 30 parts condensed milk, 50 parts white vinegar, 30 parts corn oil, 3 parts rhizopus, 0.5 parts sodium dehydroacetate, sodium 0.3 part of tamycin.

[0071] The specific preparation method of the whole cotyledon soybean solid-state fermentation mycelia biscuit of the present embodiment is:

[0072] Such as figure 1 As shown, step 1: Dough preparation: Weigh wheat flour, germinated brown rice flour, potato starch, skimmed milk powder, baking powder, sodium dehydroacetate and natamycin and mix to obtain mixed powder; , condensed milk, and c...

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a whole-cotyledon soybean solid-state fermented mycelium biscuit and a preparation method thereof. Whole cotyledon soybean solid-state fermented mycelium biscuits include the following components: wheat flour, germinated brown rice flour, whole cotyledon soybean, soybean oligosaccharides, oats, dried fruit, potato starch, egg liquid, skimmed milk powder, baking powder, condensed milk, white vinegar, corn Oil, rhizopus, sodium dehydroacetate, natamycin; the preparation method is mainly dough modulation. Freeze molding, baking, mixing, inoculation, solid state fermentation, microwave drying, sugar boiling, molding. The invention provides a healthy polypeptide rich in, prebiotics and gamma ‑Aminobutyric acid whole-cotyledon soybean solid-state fermented mycelia biscuit and its preparation method have simple process, unique taste and novel shape, are suitable for all kinds of people, and have considerable market prospects.

Description

Technical field: [0001] The invention belongs to the technical field of food processing, and in particular relates to a whole-cotyledon soybean solid-state fermented mycelium biscuit and a preparation method thereof. Background technique: [0002] With the improvement of living standards and the enhancement of health awareness, the total demand for healthy food has increased dramatically. Over the past ten years, studies have shown that fermented food has a good health effect on people and is deeply loved by people. Fermented food is processed by the decomposition and synthesis of agricultural and sideline products by microorganisms. It can not only produce unique flavor substances, improve food flavor, but also improve health care function factors, which has a great contribution to people's health. Therefore, the fermented food industry is the future. development trend. [0003] The Dietary Guidelines for Chinese Residents (2016) recommends that people should eat soy prod...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/38
CPCA21D2/38A21D13/06
Inventor 李君刘贺朱丹实郑好康昕何余堂秦小婷范相蓉
Owner BOHAI UNIV
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