Making method of pholiota nameko-flavor low-sensitivity melt beans

Abstract

The invention discloses a preparation method of pholiota nameko flavored low-sensitivity melt beans. The preparation method comprises the following steps: S1, obtaining pholiota nameko powder; s2, separating egg white and yolk, and refrigerating the egg white for later use; s3, an oven is preheated; s4, adding the lemon juice into the egg white, and adding the white granulated sugar in the whipping process to obtain a first mixture; s5, sequentially adding the corn starch, the pholiota nameko powder, the probiotics and the hydrolyzed whey protein into the yolk, and uniformly stirring to obtain a second mixture; s6, uniformly chopping and mixing one part of the first mixture and the second mixture, adding the mixture into the rest of the first mixture, and uniformly stirring and mixing to obtain a third mixture; s7, carrying out extrusion molding on the third mixture; s8, baking the third mixture subjected to extrusion molding, the melt bean has the special flavor of the pholiota nameko, perfect combination of low sensitivity, health and deliciousness is achieved, and a novel healthy leisure food which is easy to chew, crisp in taste and soluble in the mouth is provided for infants.

Description

Technical Field

[0001] The invention relates to the technical field of food technology, and in particular to a method for preparing a low-allergy soluble bean with nameko mushroom flavor. Background Art

[0002] With the improvement of modern living standards, people's demand for food is no longer limited to basic nutritional needs, but pays more attention to the flavor, health and safety of food. Especially for infants and young children, low-allergy, additive-free and nutritious foods have become the new favorites of the market. At present, my country's planting area has increased year by year, and it has become the country with the largest production of nameko mushrooms in the world, which can be used as a good food raw material. However, the nameko mushrooms on the market are still mainly fresh food, dried goods and ready-to-eat canned goods. The form is relatively single, the processing rate is insufficient, and there are relatively few products developed for various functional characteristics. Few people use nameko mushrooms to make soluble bean products.

[0003] The infant soluble beans on the current market are mostly made of dairy products, fruits, vegetables, etc. as the main raw materials. Although these products meet the basic needs of consumers to a certain extent, they still have many shortcomings in terms of flavor diversity, comprehensive nutritional ingredients and hypoallergenicity. This undoubtedly limits the choices of infants and young children who are allergic to dairy products. Similarly, the soluble beans on the market are mostly freeze-dried, vacuum-dried and other technologies. Baked soluble beans have not yet been mass-produced, with high production costs and a small popularity. Summary of the invention

[0004] In order to solve the above problems, the present invention provides a method for preparing low-allergy soluble beans with nameko mushroom flavor to solve the problem.

[0005] In order to achieve the above objectives, this application provides the following technical solutions:

[0006] A low-allergy soluble bean with nameko flavor comprises the following components by weight: 40-80 parts of egg white, 10-50 parts of egg yolk, 2-10 parts of nameko powder, 0-16 parts of white sugar, 0-20 parts of corn starch, 4-12 parts of hydrolyzed whey protein, 2-10 parts of probiotics, and 1 part of lemon juice.

[0007] The probiotics include one or more of the group consisting of Lactobacillus plantarum YLP-002, Lactobacillus rhamnosus JYLR-005, Lactobacillus paracasei PF-176, Lactobacillus casei LC-12, Lactobacillus acidophilus YLA-191, Bifidobacterium longum BLG-19, Streptococcus thermophilus STN26, Bifidobacterium bifidum B8-20, Lactobacillus reuteri YLB-291, Bacillus coagulans BCN019, and Lactococcus lactis YLL-60.

[0008] A method for preparing a shiitake mushroom flavored low-allergy soluble bean, comprising the following steps:

[0009] S1, grinding dried Pleurotus eryngii with a grinder to obtain Pleurotus eryngii powder, and sieving;

[0010] S2, separate the egg white and yolk, and refrigerate the egg white for later use;

[0011] S3. Preheat the oven;

[0012] S4, first add lemon juice to egg white, add white sugar during the beating process, and beat until dry foam is formed to obtain a first mixture;

[0013] S5, adding corn starch, nameko mushroom powder, probiotics and hydrolyzed whey protein to the egg yolk in sequence and stirring evenly to obtain a second mixture;

[0014] S6, chopping and mixing a portion of the first mixture and the second mixture, and then adding the mixture to the remaining first mixture, stirring and mixing, to obtain a third mixture;

[0015] S7, extruding the third mixture;

[0016] S8, baking the third mixture after extrusion molding.

[0017] In step S1, the Agaricus sphaerocephala powder is passed through a 100-mesh sieve.

[0018] In step S2, the egg white is refrigerated at a temperature of 9°C-10°C.

[0019] In step S3, the preheating temperature is: bottom fire 100°C, top fire 100°C, and the preheating time is: 4min-6min.

[0020] In step S4, when beating the granulated sugar, it needs to be beaten until dry foam is formed, that is, the ring-shaped texture is clear, and the egg white hangs on the whisk without dripping and forms a peak.

[0021] In step S6, 10%-50% of the first mixture is mixed with the second mixture.

[0022] In step S8, the baking temperature is 100°C for the bottom fire and 100°C for the top fire, and the baking time is 15min-35min.

[0023] A method for preparing low-allergy soluble beans with nameko mushroom flavor

[0024] Compared with the prior art, the beneficial technical effects of the present invention are as follows: the present invention enriches the nutrition and taste of the soluble beans by adding nameko mushrooms, hydrolyzed whey protein and probiotics to the raw materials of the soluble beans, and by optimizing the formula of the raw materials, the nameko mushrooms replace a part of the intake of sugar and oil, thereby enhancing its health care function. The hydrolyzed whey protein has a small molecular weight, is not easily deformed by heat during the processing, retains the nutrition to the greatest extent, and is not easy to cause allergic reactions. At the same time, the addition of probiotics helps to promote digestion and absorption. The nameko mushroom flavored low-allergy soluble beans of the present invention are rich in nutrients necessary for the growth and development of infants and young children. The product can be stored at room temperature and has good shelf stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0026] Figure 1 The present invention is a flow chart of the preparation process of the low-allergy soluble beans with nameko flavor according to an embodiment of the present invention.

[0027] Figure 2 The finished bean-soluble product is prepared according to the optimal formula of the embodiment. DETAILED DESCRIPTION

[0028] The technical solution of the present invention will be described clearly and completely below in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] Example

[0030] The present invention discloses a method for preparing low-allergy soluble beans with nameko mushroom flavor. It is worth mentioning that the materials used in the present invention can be obtained commercially.

[0031] A method for preparing a low-sensitivity soluble bean with a shiitake mushroom flavor in this embodiment, the specific process flow is shown in Figure 1 , including the following steps:

[0032] S1, grinding dried Agaricus sphaerocephala with a grinder and passing through a 100-mesh sieve to obtain Agaricus sphaerocephala powder;

[0033] S2, wash away the dirt on the surface of the egg shell, absorb the water, separate the egg white from the yolk with an egg separator, and place the egg white in a beaker, seal and refrigerate for standby use; wherein, the obtained egg white must not be contaminated with egg yolk and water, and the egg white refrigeration temperature is 9°C-10°C;

[0034] S3. Preheat the oven in advance (bottom fire 100℃, top fire 100℃) for 4min-6min;

[0035] S4, first add lemon juice to egg white, add white sugar during the beating process, and beat until dry foam, that is, a clear ring texture, and the egg white hangs on the egg beater without dripping and forms a peak, to obtain a first mixture;

[0036] S5, adding corn starch, nameko mushroom powder, probiotics and hydrolyzed whey protein to the egg yolk in sequence and stirring evenly to obtain a second mixture;

[0037] Wherein, the probiotics include one or more of the group consisting of Lactobacillus plantarum YLP-002, Lactobacillus rhamnosus JYLR-005, Lactobacillus paracasei PF-176, Lactobacillus casei LC-12, Lactobacillus acidophilus YLA-191, Bifidobacterium longum BLG-19, Streptococcus thermophilus STN26, Bifidobacterium bifidum B8-20, Lactobacillus reuteri YLB-291, Bacillus coagulans BCN019, and Lactococcus lactis YLL-60;

[0038] S6, chopping and mixing 10%-50% of the first mixture with the second mixture, adding them to the remaining first mixture and stirring and mixing them to obtain a third mixture; the present invention stirs and mixes the first mixture and the second mixture twice to prevent the egg white from defoaming and ensure the fluffiness and taste of the dissolved beans

[0039] S7, transferring the third mixture to a decorating bag within 7 minutes, and baking immediately after the decorating is formed;

[0040] S8. Set the baking conditions to 100°C for the bottom fire and 100°C for the top fire, and bake for 25 minutes (observe the state of the finished product at the end of baking and adjust the time appropriately (±10 minutes).

[0041] Experimental example

[0042] Based on the basic formula, change a single factor to explore the impact of a single factor on the experimental product, in preparation for subsequent orthogonal experiments. The basic formula of the experiment is 70g egg white, 40g egg yolk, 10g slippery mushroom powder, 6g white sugar, 10g corn starch, 1g lemon juice, 8g hydrolyzed whey protein, and 6g probiotic powder. The baking conditions are set at 100℃ for the bottom fire, 100℃ for the top fire, and 25min for baking. Among them, in addition to exploring the single factor content of the experiment, the egg white whipping time, the order of adding each material, the number of times and techniques of egg white flipping are all kept consistent. The baking time can be adjusted appropriately according to the actual situation.

[0043] In the present invention, the low-allergy soluble beans with nameko mushroom flavor prepared in the experimental example were subjected to sensory evaluation, and the sensory evaluation standards are shown in Table 1:

[0044] Table 1: Sensory evaluation criteria

[0045]

[0046] Experimental Example 1: Effect of corn starch addition on the quality of dissolved beans:

[0047] According to the above steps S1-S8, with 70g of egg white, 40g of egg yolk, 10g of nameko mushroom powder, 6g of white sugar, 1g of lemon juice, 8g of hydrolyzed whey protein, and 6g of probiotic powder as the basis, the amount of corn starch added was set to 0g, 5g, 10g, 15g and 20g respectively, and the experiment was carried out, and the obtained bean-soluble finished product was analyzed and evaluated in time:

[0048] In this experimental example, the effect of corn starch addition on the quality of dissolved beans is shown in the following table:

[0049]

[0050] As can be seen from the table above, the sensory score of the nameko mushroom flavored soluble beans increases first and then decreases with the increase of corn starch addition. When the corn starch addition amount is 10g, the soluble beans score is the highest, which may be because corn starch has excellent viscosity characteristics and can play a solidifying role; when the addition amount is less than 10g, the soluble beans have obvious collapse in appearance and the texture is too loose; when the addition amount is more than 10g, the appearance is three-dimensional and full, but the powdery texture is strong and the taste is poor. Taking all factors into consideration, the best addition amount of corn starch is 10g.

[0051] Experimental Example 2: Effect of the amount of added white sugar on the quality of dissolved beans:

[0052] According to the above steps S1-S8, with 70g of egg white, 40g of egg yolk, 10g of nameko mushroom powder, 10g of corn starch, 1g of lemon juice, 8g of hydrolyzed whey protein, and 6g of probiotic powder as the basis, the amount of white sugar added was set to 0g, 4g, 6g, 8g and 10g respectively, and the experiment was carried out, and the obtained bean-soluble finished product was analyzed and evaluated in time:

[0053] In this experimental example, the effect of the amount of added white sugar on the quality of dissolved beans is shown in the following table:

[0054]

[0055] It can be seen from the above table that when white sugar is whipped with egg whites, it can form thick and stable foam, which helps to improve the texture and organizational structure of the soluble beans, has a stabilizing effect on the whipping of egg whites, and can also increase the sweetness of the soluble beans. When the amount of white sugar added is 6g, the soluble beans have the highest score, which may be because the appropriate amount of white sugar gives the soluble beans a sweet flavor, making the taste delicate and better neutralizing the bitterness and granularity of the slippery mushroom powder; when the amount of white sugar added is less than 6g, the soluble beans have a rough taste, a light bitter taste, a poor appearance, and a collapsed surface; when the amount of white sugar added is more than 6g, the white sugar produces excessive caramelization reaction, the color of the soluble bean surface deepens, and the soluble bean tastes too sweet and greasy, the flavor is poor, and the score decreases.

[0056] Experimental Example 3: Effect of egg white addition on the quality of dissolved beans:

[0057] According to the above steps S1-S8, with 40g egg yolk, 10g nameko mushroom powder, 10g corn starch, 6g white sugar, 1g lemon juice, 8g hydrolyzed whey protein, and 6g probiotic powder as the basis, the amount of egg white added was set to 40g, 50g, 60g, 70g and 80g respectively, and the experiment was carried out, and the obtained soluble bean products were analyzed and evaluated in time:

[0058] In this experimental example, the effect of the amount of egg white added on the quality of dissolved beans is shown in the following table:

[0059]

[0060]

[0061] As can be seen from the table above, egg white has a great influence on the appearance and taste of the soluble beans. With the increase of the amount of egg white added, the sensory score of the soluble beans with nameko mushroom flavor shows a trend of first increasing and then decreasing. When the amount of egg white added is less than 70g, with the addition of egg white, the appearance, color, flavor, and taste of the soluble beans with nameko mushroom flavor gradually improve, and the sensory score gradually increases; when the amount of egg white added is greater than 70g, the soluble beans melt in the mouth, but the internal pore size is uneven, the appearance is incomplete, and its sensory score decreases significantly. Therefore, the optimal amount of egg white added is 70g.

[0062] Experimental Example 4: Effect of the amount of egg yolk added on the quality of dissolved beans:

[0063] According to the above steps S1-S8, with 70g of egg white, 10g of Agaricus powder, 10g of corn starch, 6g of white sugar, 1g of lemon juice, 8g of hydrolyzed whey protein, and 6g of probiotic powder as the basis, the amount of egg yolk added was set to 10g, 20g, 30g, 40g and 50g respectively, and the experiment was carried out, and the obtained soluble bean products were analyzed and evaluated in time:

[0064] In this experimental example, the effect of the amount of egg yolk added on the quality of the dissolved beans is shown in the following table:

[0065]

[0066] It can be seen from the above table that when the amount of egg yolk added is less than 40g, the sensory score increases significantly with the increase in the amount of egg yolk added; when the amount of egg yolk added is greater than 40g, the sensory score tends to decrease, and the dissolved beans begin to have a fishy smell, affecting the overall taste.

[0067] Experimental Example 5: Effect of the amount of Agaricus sphaerocephala powder added on the quality of dissolved beans:

[0068] According to the above steps S1-S8, with 70g of egg white, 40g of egg yolk, 10g of corn starch, 6g of white sugar, 1g of lemon juice, 8g of hydrolyzed whey protein, and 6g of probiotic powder as the basis, the amount of the nameko mushroom powder added was set to 2g, 4g, 6g, 8g and 10g respectively, and the experiment was carried out, and the obtained bean-soluble finished product was analyzed and evaluated in time:

[0069] In this experimental example, the effect of the amount of added Agaricus sphaerocephala powder on the quality of dissolved beans is shown in the following table:

[0070]

[0071] Nameko mushroom powder is brown powder. Adding nameko mushroom powder to soluble beans can give them a unique nameko mushroom aroma, increase the nutritional value of soluble beans, and enrich the variety of soluble beans;

[0072] As can be seen from the table above, the color of the soluble beans gradually deepens with the increase of the amount of Nameko mushroom powder added, and the soluble beans change from the initial light yellow to yellow-brown. When the amount of Nameko mushroom powder added is 6g, its sensory evaluation score is the highest. When the amount of Nameko mushroom powder added is greater than 6g, the Nameko mushroom flavor is too strong, the soluble beans are darker in color, and have a grainy and bitter feeling.

[0073] Experimental Example 6: Effect of the amount of hydrolyzed whey protein added on the quality of soy bean curd:

[0074] According to the above steps S1-S8, with 70g of egg white, 40g of egg yolk, 10g of nameko mushroom powder, 10g of corn starch, 6g of white sugar, 1g of lemon juice, and 6g of probiotic powder as the basis, the amount of hydrolyzed whey protein added was set to 4g, 6g, 8g, 10g and 12g respectively, and the experiment was carried out, and the obtained bean-soluble finished product was analyzed and evaluated in time:

[0075] In this experimental example, the effect of the amount of hydrolyzed whey protein added on the quality of dissolved beans is shown in the following table:

[0076]

[0077] The addition of an appropriate amount of hydrolyzed whey protein can enhance the nutritional value of soluble beans because it is rich in amino acids and active ingredients. At the same time, it can also improve the taste and texture of soluble beans, making them more delicate.

[0078] As can be seen from the table above, as the amount of hydrolyzed whey protein added increases, its sensory score continues to improve, and when the added amount is 8g, its sensory score is the highest. When the amount of hydrolyzed whey protein added is greater than 8g, the taste of the dissolved beans becomes slightly sticky.

[0079] Experimental Example 7: Effect of the amount of probiotic powder added on the quality of dissolved beans:

[0080] According to the above steps S1-S8, with 70g egg white, 40g egg yolk, 10g nameko mushroom powder, 10g corn starch, 6g white sugar, 1g lemon juice and 8g hydrolyzed whey protein as the basis, the addition amount of probiotic powder was set to 2g, 4g, 6g, 8g and 10g respectively, and experiments were carried out, and the obtained soluble bean products were analyzed and evaluated in time.

[0081] In this experimental example, the effect of the amount of probiotic powder added on the quality of dissolved beans is shown in the following table:

[0082]

[0083] Probiotics improve gut health by aiding digestion and nutrient absorption;

[0084] As can be seen from the table above, with the increase in the amount of probiotic powder added, the sensory score shows a trend of first rising and then falling. When the amount of probiotic powder added is 4g, the sensory score reaches the highest. When the amount added is greater than 4g, there is a slight sour taste that affects the taste.

[0085] Experimental Example 8: Orthogonal experiment to optimize the processing technology of low-sensitivity soluble beans with nameko mushroom flavor:

[0086] According to the above steps S1-S8, the appropriate addition amount of each factor is selected to establish an orthogonal experimental design with three factors and three levels.

[0087] Three factors and three levels table:

[0088]

[0089] In this experimental example, the orthogonal experiment result analysis table is as follows:

[0090]

[0091]

[0092] From the orthogonal experiment result analysis table, it can be seen that the biggest influence on the quality of the dissolved beans is hydrolyzed whey protein. With the increase of the amount of hydrolyzed whey protein added, the taste of the finished product will be more delicate. The secondary factor affecting the quality of the dissolved beans is the slippery mushroom powder. The slippery mushroom powder plays a key role in the color of the finished product and is the source of the color of the finished product. The more slippery mushroom powder is added, the darker the color of the finished product is. At the same time, slippery mushroom powder contributes to the aroma of the finished product, forming a special edible mushroom aroma, but the particle size of slippery mushroom is large, and the more it is added, the slight sandy feeling of the finished product will affect the taste. Although the amount of probiotic powder added has little effect on the flavor, the appropriate amount of probiotic powder is mainly added to increase its nutritional value, which can better help the human body digest and absorb and promote intestinal health.

[0093] The optimal formula prediction value is 70g egg white, 40g egg yolk, 6g nameko mushroom powder, 6g white sugar, 10g corn starch, 1g lemon juice, 8g hydrolyzed whey protein, and 4g probiotic powder. The baking conditions are set at 100℃ for the bottom heat and 100℃ for the top heat, and the baking time is 25min.

[0094] The predicted optimal formula was obtained by three parallel experiments with an average sensory score of 86.3 points. The optimal formula of the nameko mushroom flavored low-allergy soluble beans with the combined influence of various factors is 70g egg white, 40g egg yolk, 6g nameko mushroom powder, 6g white sugar, 10g corn starch, 1g lemon juice, 8g hydrolyzed whey protein, 4g probiotic powder, upper and lower heat temperature combination of 100℃ / 100℃, and baking for 25min. Figure 2 .

[0095] In summary, the soluble bean product prepared by the present invention has obvious advantages in taste and nutritional balance compared with ordinary soluble beans. The soluble bean product has a special edible fungus flavor, no egg smell, and is sweet but not greasy; ordinary soluble bean products have a light egg smell and a lighter taste.

[0096] The optimal formula of the nameko mushroom flavored low-allergy soluble beans is 70g egg white, 40g egg yolk, 6g nameko mushroom powder, 6g white sugar, 10g corn starch, 1g lemon juice, 8g hydrolyzed whey protein, and 4g probiotic powder. The baking conditions are set at 100℃ for the bottom heat and 100℃ for the top heat, and the baking time is 25min.

[0097] The formula for ordinary bean curd is 70g egg white, 40g egg yolk, 6g white sugar, 10g corn starch, and 1g lemon juice. The baking conditions are set at 100℃ for the bottom heat and 100℃ for the top heat, and the baking time is 25min.

[0098] In the present invention, the physical and chemical indicators of the prepared nameko mushroom flavored low-sensitivity soluble beans and ordinary soluble beans are measured as follows:

[0099] 1. Total sugar:

[0100] Refer to the determination method of total sugar in "Determination of Total Sugar Content in Low-Sugar Candies" and process the soluble bean sample according to the actual situation. The total sugar content of the soluble bean finished product is detected by direct titration. The total sugar content of the nameko mushroom flavored low-sensitivity soluble bean is 1.21%, and the content of ordinary soluble bean is 3.57%. The total sugar content of this soluble bean is reduced by 66.11% compared with ordinary soluble bean.

[0101] For infants and young children, their physical development is not yet fully mature, and excessive sugar intake may have adverse effects on their health. Similarly, early exposure to sweets may lead to an increased preference for sweetness, and then form a dependence on seasoned foods, which is not conducive to cultivating good eating habits and also helps protect the oral and digestive health of infants and young children.

[0102] 2. Vitamin C:

[0103] Vitamin C plays an important regulatory role in maintaining normal physiological functions of the human body. At the same time, vitamin C is a natural antioxidant that can prevent food nutrition loss, color change and oxidation rancidity to a certain extent, thereby extending the shelf life of the finished product. For infants and young children, moderate intake of vitamin C can promote iron absorption and prevent iron deficiency anemia; it can also enhance immunity and prevent colds and other infectious diseases.

[0104] The vitamin C content of the finished soluble beans was tested by referring to the "Third Method 2,6-dichloroindophenol Titration Method of National Standard GB5009.86-2016". The vitamin C content of the nameko mushroom flavored low-allergy soluble beans was measured to be 1.06%, and that of ordinary soluble beans was 0.64%.

[0105] Compared with ordinary soluble beans, the vitamin C content of this soluble bean has been significantly increased, with an increase of up to 65.63%. This data not only intuitively reflects the significant difference in nutritional components between the two, but also further proves the advantages of the nameko mushroom flavored low-allergy soluble beans in nutritional supplementation.

[0106] 3. SOD:

[0107] The SOD content of the dissolved bean product was tested by referring to the "Marklund method modified by the first method of national standard GB5009.171-2003".

[0108] The experimental results show that the SOD content in the nameko mushroom flavored low-allergy soluble beans reached 3.37%, which is far higher than the 1.43% of ordinary soluble beans. The SOD content of this soluble bean increased by as much as 164.80% compared to ordinary soluble beans, demonstrating the former's significant advantage in antioxidant protection mechanism. SOD, as a key biological enzyme, plays an important role in the body in removing harmful free radicals and protecting cells from oxidative damage. Therefore, the significant increase in the SOD content in the nameko mushroom flavored low-allergy soluble beans not only indicates that the product has a stronger antioxidant capacity, but may also show positive effects in promoting health.

[0109] 4. Fat:

[0110] Referring to the first Soxhlet extraction method of national standard GB5009.6-2003 to test the fat content of the finished soluble beans, it was found that the fat content of the low-allergy soluble beans with nameko mushroom flavor was 14.70%, while that of ordinary soluble beans was 20.88%. The fat content of this soluble bean was reduced by 29.60% compared with ordinary soluble beans. While ensuring the taste and flavor, the low-allergy soluble beans with nameko mushroom flavor have achieved a significant reduction in fat content. For consumers who pursue a healthy diet, it is undoubtedly a more ideal choice.

[0111] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A low-allergy soluble bean with nameko mushroom flavor, characterized in that: The invention comprises the following components by weight: 40-80 parts of egg white, 10-50 parts of egg yolk, 2-10 parts of nameko mushroom powder, 0-16 parts of white sugar, 0-20 parts of corn starch, 4-12 parts of hydrolyzed whey protein and 2-10 parts of probiotics.

2. The low-allergy soluble soybean with nameko mushroom flavor according to claim 1, characterized in that: The probiotics include one or more of the group consisting of Lactobacillus plantarum YLP-002, Lactobacillus rhamnosus JYLR-005, Lactobacillus paracasei PF-176, Lactobacillus casei LC-12, Lactobacillus acidophilus YLA-191, Bifidobacterium longum BLG-19, Streptococcus thermophilus STN26, Bifidobacterium bifidum B8-20, Lactobacillus reuteri YLB-291, Bacillus coagulans BCN019, and Lactococcus lactis YLL-60.

3. The low-allergy soluble soybean with nameko mushroom flavor according to claim 1, characterized in that: Also contains 1 serving of lemon juice.

4. The method for preparing the low-allergy soluble soybeans with nameko mushroom flavor according to claim 3, characterized in that: The following steps are involved: S1, grinding dried Pleurotus eryngii with a grinder to obtain Pleurotus eryngii powder, and sieving; S2, separate the egg white and yolk, and refrigerate the egg white for later use; S3. Preheat the oven; S4, first add lemon juice to egg white, add white sugar during the beating process, and beat until dry foam is formed to obtain a first mixture; S5, adding corn starch, nameko mushroom powder, probiotics and hydrolyzed whey protein to the egg yolk in sequence and stirring evenly to obtain a second mixture; S6, chopping and mixing a portion of the first mixture and the second mixture, and then adding the mixture to the remaining first mixture, stirring and mixing, to obtain a third mixture; S7, extruding the third mixture; S8, baking the third mixture after extrusion molding.

5. The method for preparing the low-allergy soluble soybeans with nameko mushroom flavor according to claim 4, characterized in that: In step S1, the Agaricus sphaerocephala powder is passed through a 100-mesh sieve.

6. The method for preparing the low-allergy soluble soybeans with nameko mushroom flavor according to claim 4, characterized in that: In step S2, the egg white is refrigerated at a temperature of 9°C-10°C.

7. The method for preparing the low-allergy soluble soybeans with nameko mushroom flavor according to claim 4, characterized in that: In step S3, the preheating temperature is: bottom fire 100°C, top fire 100°C, and the preheating time is: 4min-6min.

8. The method for preparing the low-allergy soluble soybeans with nameko mushroom flavor according to claim 4, characterized in that: In step S4, when beating the granulated sugar, it needs to be beaten until dry foam is formed, that is, the ring-shaped texture is clear, and the egg white hangs on the whisk without dripping and forms a peak.

9. The method for preparing the low-allergy soluble soybeans with nameko mushroom flavor according to claim 4, characterized in that: In step S6, 10%-50% of the first mixture is mixed with the second mixture.

10. The method for preparing the low-allergy soluble soybeans with nameko mushroom flavor according to claim 4, characterized in that: In step S8, the baking temperature is 100°C for the bottom fire and 100°C for the top fire, and the baking time is 15min-35min.

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