Auricularia auricula peptide molecule bean curd and processing technology thereof

A processing technology and fungus technology, applied in the field of food processing, can solve the problems of single nutrition and function, and achieve the effect of solving water pollution

Pending Publication Date: 2020-12-04
三友春康科技(大连)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of single nutrition and function of traditional soy p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1, fungus fiber is the product derived from fungus through fermentation and is called fungus fiber, and its processing technology is: first, soak and clean the fungus, then the fungus is pulverized in a ratio of 1:8.5 to active oxygen water, and then put into a sealed tank to ferment 48 Hours, fermentation temperature 42 ℃, the fermented liquid is fungus fiber.

Embodiment 2

[0022] Embodiment 2, fungus fiber is the product derived from fungus through fermentation and is called fungus fiber, and its processing technology is: first, the fungus is soaked and cleaned, then the fungus is pulverized with a ratio of 1:8 of active oxygen water, and after the pulverization, it is put into a sealed tank and fermented for 52 hrs. Hours, fermentation temperature 40 ℃, the fermented liquid is fungus fiber.

[0023] The fungus peptide tofu and its processing technology of the present invention, embodiment 1, the fungus peptide tofu is composed of the following raw materials: soybean, fungus fiber, brine, active oxygen water. Production process: First, the soybeans are sterilized and detoxified by an active oxygen detoxifier for 1.5 hours, the pesticide and fertilizer residues in the soybeans are degraded, and the decomposed soybeans are soaked in active oxygen water for 12 hours; the ratio of soaked soybeans and active oxygen water is 1:5.5 Grind into soy milk;...

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PUM

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Abstract

The invention discloses auricularia auricula peptide molecule bean curd and a processing technology thereof. The processing technology comprises the following processing steps of: (1) performing sterilization and detoxification on soybeans by using an active oxygen detoxification machine for 1-2 hours, and soaking the decomposed soybeans in active oxygen water for 8-14 hours; (2) grinding the soaked soybeans into soybean milk according to a ratio of the soaked soybeans to the active oxygen water of 1:(4-6); (3) cooling the soybean milk to 55-65 DEG C after the soybean milk is boiled, adding auricularia auricula fibers to form auricularia auricula fiber soybean milk, wherein the ratio of the soybean milk to the auricularia auricula fibers is 1:(0.3-0.4); (4) blending marination slices and the active oxygen water in a ratio of 1:(5-7) into brine, wherein the ratio of the auricularia auricula fiber soybean milk to the brine is 1:(0.01-0.03); and (5) pouring the brine into the blended soybean milk to be fused for 15-25 minutes, and performing pressing. The single soybean raw material of a bean curd product is fused in an auricularia auricula fermented product, so that the single raw material is changed into diversified raw materials, and the auricularia auricula peptide molecule bean curd is more nutritional and healthy, and effectively cleans toxins in intestinal tracts and bloodvessels.

Description

technical field [0001] The present invention relates to the technical field of food processing. Background technique [0002] Soybean products are common people's table food, as well as delicacies in canteens and restaurants. The existing tofu is only made of a single soybean as raw material, and its nutritional content is relatively simple. [0003] Fungus is a favorite food of people's table, and fungus belongs to the same origin of medicine and food. "Compendium of Materia Medica" records its nutritional value. However, fungus belongs to long chain in biology and is not easily absorbed by the human body. We can only absorb 5% of its nutrients. SUMMARY OF THE INVENTION [0004] In order to solve the problems of single nutrition and function of traditional soybean products, the present invention provides a fungus peptide tofu and a processing technology thereof. [0005] The technical scheme adopted by the present invention to achieve the above-mentioned purpose is: f...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 刘福刘云徐静
Owner 三友春康科技(大连)有限公司
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