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Preparation method of tempeh capable of improving flavor and texture thereof

A production method and technology of tempeh, applied in the field of food processing, can solve the problems of lack of research on tempeh and the inability to meet the taste requirements of tempeh, and achieve the effects of shortening the fermentation cycle, being easy to accept and eat, and rich in nutrition

Pending Publication Date: 2021-01-12
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] As the hometown of soybeans, my country has a lack of research on tempeh as a whole. In recent years, tempeh products have begun to appear in the Chinese market, but their flavor and texture are not accepted by the public, and they cannot meet the taste requirements of people of all ages.

Method used

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  • Preparation method of tempeh capable of improving flavor and texture thereof
  • Preparation method of tempeh capable of improving flavor and texture thereof
  • Preparation method of tempeh capable of improving flavor and texture thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preparation method of improving tempeh texture in the present embodiment comprises the following steps:

[0038] (1) Select 200g of soybeans and soak them at room temperature for 8-14h;

[0039] (2) Peel the soaked soybeans;

[0040] (3) The peeled soybeans were frozen and thawed once for 24 hours;

[0041] (4) Put the frozen and thawed soybeans into the pot, add water to cover the soybeans, and cook the soybeans for 30-40 minutes;

[0042] (5) Take out the soybeans, add 1-2 spoons of white vinegar and stir well, spread out the soybeans and dry them until the surface is dry;

[0043] (6) Scatter 0.65 g of Tempehella on the soybean and mix evenly;

[0044] (7) Put the inoculated watercress into a ziplock bag with a spoon, and punch holes on one side;

[0045] (8) Put it in the incubator, place the perforated side up, and cultivate at 28-32°C. The white hyphae will grow and form lumps. The fermentation bag on the surface is wrinkled. There is no or contains a smal...

Embodiment 2

[0048] The preparation method of improving tempeh texture in the present embodiment comprises the following steps:

[0049] (1) Select 200g of soybeans and soak them at room temperature for 8-14h;

[0050] (2) Peel the soaked soybeans;

[0051] (3) The peeled soybeans were frozen and thawed once for 48 hours;

[0052] (4) Put the frozen and thawed soybeans into the pot, add water to cover the soybeans, and cook the soybeans for 30-40 minutes;

[0053] (5) Take out the soybeans, add 1-2 spoons of white vinegar and stir well, spread out the soybeans and dry them until the surface is dry;

[0054] (6) Scatter 0.65 g of Tempehella on the soybean and mix evenly;

[0055] (7) Put the inoculated watercress into a ziplock bag with a spoon, and punch holes on one side;

[0056] (8) Put it in the incubator, place the perforated side up, and cultivate at 28-32°C. The white hyphae will grow and form lumps. The fermentation bag on the surface is wrinkled. There is no or contains a smal...

Embodiment 3

[0059] The preparation method of improving tempeh texture in the present embodiment comprises the following steps:

[0060](1) Select 200g of soybeans and soak them at room temperature for 8-14h;

[0061] (2) Peel the soaked soybeans;

[0062] (3) The peeled soybeans were frozen and thawed twice for 48 hours;

[0063] (4) Put the frozen and thawed soybeans into the pot, add water to cover the soybeans, and cook the soybeans for 30-40 minutes;

[0064] (5) Take out the soybeans, add 1-2 spoons of white vinegar and stir well, spread out the soybeans and dry them until the surface is dry;

[0065] (6) Scatter 0.65 g of Tempehella on the soybean and mix evenly;

[0066] (7) Put the inoculated watercress into a ziplock bag with a spoon, and punch holes on one side;

[0067] (8) Put it in the incubator, place the perforated side up, and cultivate at 28-32°C. The white hyphae will grow and form lumps. The fermentation bag on the surface is wrinkled. There is no or contains a smal...

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Abstract

The invention relates to a preparation method of tempeh capable of improving flavor and texture thereof. The preparation method of the tempeh capable of improving the flavor and the texture thereof comprises the following steps: peeling soybeans; processing the peeled soybeans by carrying out freezing of different duration and thawing of different times; and then, carrying out thawing, steaming, acid regulating, inoculating and fermenting so as to obtain fresh tempeh. Being fermented from the freeze-thawed soybeans, the tempeh is lighter in flavor, softer in texture, improved in nutritional values and shortened in fermentation period; and moreover, the process improvement is suitable for any beans that can be used for tempeh fermentation. The improved tempeh is more suitable as a food forold people or infants, rich in nutrients, loose and soft in mouth feel, and suitable to people of all ages; and moreover, the tempeh has improved flavor and texture, so that the tempeh can be more easily accepted and consumed by Chinese consumers.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a preparation method for improving tempeh flavor and texture. Background technique: [0002] Tempeh is a traditional food originating from Indonesia, also known as tempeh, tempeh, etc. Tempeh is a naturally fermented soybean product. One of the main strains of tempeh is Rhizopus oligosporus in the Rhizopus fungus. Traditional tempeh is a white cake-like food obtained by inoculating boiled peeled soybeans with Rhizopus fungus, covering the inoculated soybeans with banana leaves, and fermenting for one to two days. Soybean tempeh, which is made from soybeans as the main raw material, is rich in protein and can be used as a substitute for meat. It is one of the main foods for vegetarians to consume protein. [0003] As the hometown of soybeans, my country has a lack of research on tempeh as a whole. In recent years, tempeh products have begun to appear in the Chinese mark...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50
CPCA23V2002/00A23V2300/20
Inventor 李风娟张紫星李梦茹边文慧杨文清
Owner TIANJIN UNIV OF SCI & TECH