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,

Method used

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

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0040] Example 1

[0041] Whole soybean cotyledons solid fermentation mycelium biscuits according to the present embodiment, in accordance with the content of parts comprising the following components by weight: 30 parts of wheat flour, 60 parts germinated brown rice flour, 300 parts of the whole soybean cotyledons, soy oligosaccharides 47 parts, 78 parts of oats, fruit 100 dry parts, 180 parts of potato starch, 90 parts of eggs, 45 parts of skimmed milk powder, 6 parts of baking powder, 30 parts of condensed milk, 40 parts of vinegar, 30 parts of corn oil, 3 parts of Rhizopus, sodium dehydroacetate 0.5 parts of sodium he ADM 0.3 parts.

[0042] The dried fruit in general in most of the dried fruit, such as dried cranberries, raisins, dried kiwi fruit, banana, blueberry dry, like ebony dried.

[0043] Specific method of preparing whole soybean cotyledons solid fermentation mycelium biscuits embodiment according to the present embodiment are:

[0044] like figure 1 , Step a: Dough ...

Example Embodiment

[0055] Example 2

[0056] Whole soybean cotyledons solid fermentation mycelium biscuits according to the present embodiment, in accordance with the content of parts comprising the following components by weight: 10 parts of wheat flour, 20 parts germinated brown rice flour, 100 parts of the whole soybean cotyledons, soy oligosaccharides 25 parts, 30 parts of oats, fruit 30 dry parts, 100 parts of potato starch, 50 parts of eggs, 30 parts of skimmed milk powder, 1 parts of baking powder, 10 parts of condensed milk, 20 parts of vinegar, 10 parts of corn oil, 0.1 parts of Rhizopus, 0.01 parts sodium dehydroacetate, sodium natamycin 0.01 parts.

[0057] Specific method of preparing whole soybean cotyledons solid fermentation mycelium biscuits embodiment according to the present embodiment are:

[0058] like figure 1 , Step a: Dough Modulation: Weigh formula amount of wheat flour, sprouted brown rice flour, potato starch, skimmed milk powder, baking powder, sodium dehydroacetate and na...

Example Embodiment

[0069] Example 3

[0070] Whole soybean cotyledons solid fermentation mycelium biscuits according to the present embodiment, in accordance with the content of parts comprising the following components by weight: 30 parts of wheat flour, 60 parts germinated brown rice flour, 300 parts of the whole soybean cotyledons, soy oligosaccharides 70 parts, 100 parts of oats, fruit 100 dry parts, 200 parts of potato starch, 90 parts of eggs, 45 parts skimmed milk powder, 10 parts of baking powder, 30 parts of condensed milk, 50 parts of vinegar, 30 parts of corn oil, 3 parts of Rhizopus, sodium dehydroacetate 0.5 parts of sodium he ADM 0.3 parts.

[0071] Specific method of preparing whole soybean cotyledons solid fermentation mycelium biscuits embodiment according to the present embodiment are:

[0072] like figure 1 , Step a: Dough Modulation: Weigh formula amount of wheat flour, sprouted brown rice flour, potato starch, skimmed milk powder, baking powder, sodium dehydroacetate and natamyc...

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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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