CN102119741B - Edible fungi soy milk, edible fungi sugar-free soy flour and preparation method thereof - Google Patents
Edible fungi soy milk, edible fungi sugar-free soy flour and preparation method thereof Download PDFInfo
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- CN102119741B CN102119741B CN201110021701.XA CN201110021701A CN102119741B CN 102119741 B CN102119741 B CN 102119741B CN 201110021701 A CN201110021701 A CN 201110021701A CN 102119741 B CN102119741 B CN 102119741B
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Abstract
The invention relates to soy milk, soy flour and a preparation method thereof, in particular to edible fungi soy milk, edible fungi sugar-free soy flour and a preparation method thereof, aiming at solving the problems that the existing bean dreg is generally used as feed of live stock so as to be low in additional value and extremely low in nutrient component utilization rate. The edible fungi sugar-free soy flour and the edible fungi soy milk are made from the bean dreg, edible fungi, dreg-free soya-bean milk, phosphate, calcium salt, vitamin B1, vitamin B2, water and sugar. The preparation method comprises the steps of: 1. papering bean dreg pulp; 2. sterilizing and cooling the bean dreg pulp; 3. inoculating the edible fungi for fermentation; and 4. carrying out secondary fermentation on the edible fungi and the dreg-free soya-bean milk, obtaining soy milk, carrying reduced pressure concentration and spray drying, and obtaining the edible fungi soy milk. The invention can be used for producing the edible fungi soy milk and the edible fungi sugar-free soy flour.
Description
Technical field
The present invention relates to a kind of soymilk and bean powder and preparation method thereof.
Background technology
(formal name used at school: Glycine max), Ancient Chinese is claimed bean to soybean, is the legume that a kind of its seed contains rich in protein.The nutrition of soybean is very abundant, and its protein content is up to 40%, oil-containing 20%, and in addition also contain: health care compositions such as isoflavones, soyabean oligosaccharides, soyasaponins, soybean lecithin, other contains calcium, phosphorus, iron and vitamin E, B
1, B
2Nutriment Deng needed by human.
Produce soymilk, bean curd etc. and all can produce the huge bean dregs of quantity, bean dregs basically all use as poultry and livestock feed at present, and not only added value is low, and the nutritional labeling utilization rate is extremely low.
Summary of the invention
The present invention will solve and adopt existing general food bean powder that protease hydrolyzed produces can produce bitter taste; And its room temperature solubility of sugar-free bean powder that does not adopt enzymolysis process to produce is little, bad dispersibility, wetability difference and the long shortcoming of jitter time fully; And bean dregs basically all use as poultry and livestock feed; The problem that added value is low, the nutritional labeling utilization rate is extremely low, and a kind of edible mushroom soymilk that provides and edible mushroom sugar-free bean powder and preparation method thereof.
Edible mushroom sugar-free bean powder of the present invention is by bean dregs, edible mushroom, no slag soya-bean milk, phosphate, calcium salt, Cobastab
1, Cobastab
2, water and sugar processes; Wherein sugar is sucrose or glucose.
Above-mentioned edible mushroom sugar-free bean powder prepares by following step:
One, by mass percentage 2%～20% bean dregs, 0.5%～5% sugar, 0.05%～0.5% phosphate, 0.01%～0.5% calcium salt and the water of surplus are mixed, add Cobastab then
1And Cobastab
2, use lemon acid for adjusting pH value to 4.5～6.5 again, promptly obtain the bean dregs slurry, Cobastab in the bean dregs slurry
1Concentration be 0.05～0.5mg/L, Cobastab
2Concentration be 0.05～0.5mg/L;
Two, the bean dregs slurry is carried out sterilization and cooling;
Three, in the bean dregs slurry of cooling, inoculate edible mushroom, the concentration of edible mushroom mycelium fragment is 10～10 in the bean dregs slurry of inoculation back
3Individual/mL, be 1: 0.1～1.0 at ventilating ratio then, revolution is that 100～200r/min, temperature are that 25～30 ℃ condition bottom fermentation was cultivated 6～12 days, broken again and homogenized milk changes into the edible mushroom mycelium emulsion;
Four, the edible mushroom mycelium emulsion mixes by 1: 1～20 volume ratio with no slag soya-bean milk, places secondary fermentation 1～5h under 30～70 ℃ the condition then, and decompression concentrates and spray-drying, promptly obtains edible mushroom sugar-free bean powder; Wherein the sugar in the step 1 is sucrose or glucose.
Edible mushroom soymilk of the present invention is by bean dregs, edible mushroom, no slag soya-bean milk, phosphate, calcium salt, Cobastab
1, Cobastab
2, water and sugar processes; Wherein sugar is sucrose or glucose.
Above-mentioned edible mushroom soymilk prepares by following step:
One, by mass percentage 2%～20% bean dregs, 0.5%～5% sugar, 0.05%～0.5% phosphate, 0.01%～0.5% calcium salt and the water of surplus are mixed, add Cobastab then
1And Cobastab
2, use lemon acid for adjusting pH value to 4.5～6.5 again, promptly obtain the bean dregs slurry, Cobastab in the bean dregs slurry
1Concentration be 0.05～0.5mg/L, Cobastab
2Concentration be 0.05～0.5mg/L;
Two, the bean dregs slurry is carried out sterilization and cooling;
Three, in the bean dregs slurry of cooling, inoculate edible mushroom, the concentration of edible mushroom mycelium fragment is 10～10 in the bean dregs slurry of inoculation back
3Individual/mL, be 1: 0.1～1.0 at ventilating ratio then, revolution is that 100～200r/min, temperature are that 25～30 ℃ condition bottom fermentation was cultivated 6～12 days, broken again and homogenized milk changes into the edible mushroom mycelium emulsion;
Four, the edible mushroom mycelium emulsion mixes by 1: 1～20 volume ratio with no slag soya-bean milk, places secondary fermentation 1～5h under 30～70 ℃ the condition then, promptly obtains edible mushroom soymilk; Wherein the sugar in the step 1 is sucrose or glucose.
The present invention is that raw material is cultivated Edible Fungi edible mushroom sugar-free bean powder and edible mushroom soymilk with bean dregs, has improved the added value of bean dregs.
The preparation method of edible mushroom sugar-free bean powder of the present invention and edible mushroom soymilk utilizes bean dregs slurry fermented and cultured edible mushroom not only to turn waste into wealth; Reduced production cost; Also never add corn flour and yeast extract because of in the bean dregs slurries, guaranteed final products edible mushroom sugar-free bean powder and edible mushroom soymilk pure mouthfeel and local flavor, do not have peculiar smell.Directly utilize the edible mushroom mycelium emulsion among the preparation method of edible mushroom sugar-free bean powder of the present invention and edible mushroom soymilk, saved technologies such as separation, significantly practiced thrift the energy and cost.
Carry out fragmentation and emulsifying in preparation method's step 3 of edible mushroom sugar-free bean powder of the present invention and edible mushroom soymilk, the bean dregs that both can utilize not being decomposed in the bean dregs slurries are pulverized, again can broken edible mushroom, discharge metabolite and the endocellular enzyme of edible mushroom.These endocellular enzymes that are released out comprise protease etc., with the secondary fermentation process of no slag soya-bean milk in protease can carry out appropriate hydrolysis to soybean protein, the soybean protein hydrolysis degree is 4%～7%.
Molecular weight of albumen is little in edible mushroom sugar-free bean powder of the present invention and the edible mushroom soymilk, can directly absorbed and utilizes by the infant, has enlarged the suitable crowd of bean powder and soymilk; And small molecular weight protein more is prone to be absorbed by the body, and improves its nutrient utilization.Because secondary fermentation has changed the molecular structure of bean powder composition, make dissolubility, wetability and the dispersiveness of the edible mushroom sugar-free bean powder that the present invention prepares all promote to some extent.
The present invention does not adopt biological enzyme formulation, can effectively practice thrift cost, and the bitter taste of avoiding the enzyme preparation hydrolytic soya bean protein to produce; And use edible fungus fermented bean dregs to carry out bio-transformation; Improve the bioavailability of bean dregs and bean powder, also the compositions such as polysaccharide that comprised in the edible mushroom have been incorporated in the bean powder, improved the quality of bean powder and soymilk; Can effectively replenish human nutrition, promote eater's immunity.
The specific embodiment
Technical scheme of the present invention is not limited to the following cited specific embodiment, also comprises the combination in any between each specific embodiment.
The specific embodiment one: this embodiment edible mushroom sugar-free bean powder is by bean dregs, edible mushroom, no slag soya-bean milk, phosphate, calcium salt, Cobastab
1, Cobastab
2, water and sugar processes; Wherein sugar is sucrose or glucose.
This embodiment edible mushroom sugar-free bean powder pimple do not occur when reconstituting, and room temperature solubility is 85～89g/100mL, and bulk density is 30.74～33.44g/100mL, and decentralization is 12.5～13.8s, and wetability is 94.5～96.8s.This embodiment edible mushroom sugar-free bean powder reconstitutes through 60～90 ℃ of hot water, stirs in the 60s and disperses fully, and no lamination in the 1.5h does not have obvious suspended particulate and exists.
In this embodiment with bean dregs, sugar, phosphate, calcium salt, Cobastab
1, Cobastab
2Process the bean dregs slurry with water, and with lemon acid for adjusting pH value to 4.5～6.5; Bean dregs slurries is by being mixed by 2%～20% bean dregs, 0.5%～5% sugar, 0.05%～0.5% phosphate, 0.01%～0.5% calcium salt and the water of surplus by mass percentage, and the Cobastab that is added
1Concentration in the bean dregs slurry is 0.05～0.5mg/L, Cobastab
2Concentration in the bean dregs slurry is 0.05～0.5mg/L; Bean dregs slurry inoculation edible mushroom, the edible mushroom mycelium emulsion is processed in fermentation, and the concentration of inoculation back edible mushroom mycelium fragment is 10～10
3Individual/mL; The edible mushroom mycelium emulsion is 1: 1～20 with the volume ratio of no slag soya-bean milk.
The specific embodiment two: this embodiment with the difference of the specific embodiment one is: edible mushroom is selected from Asparagus, mushroom, pleurotus eryngii, sliding mushroom and coprinus comatus.Other is identical with embodiment one.
This embodiment can be selected a kind of edible mushroom for use or select the multiple eating bacterium simultaneously for use, when selecting the multiple eating bacterium for use, can concern for arbitrary proportion between the various edible mushrooms.
The specific embodiment three: this embodiment with the specific embodiment one or two difference is: no slag soymilk concentration is 7%～10% (quality), and phosphate is sodium dihydrogen phosphate, and calcium salt is calcium lactate or calcium phosphate.Other is identical with embodiment one or two.
The specific embodiment four: this embodiment edible mushroom sugar-free bean powder prepares by following step:
One, by mass percentage 2%～20% bean dregs, 0.5%～5% sugar, 0.05%～0.5% phosphate, 0.01%～0.5% calcium salt and the water of surplus are mixed, add Cobastab then
1And Cobastab
2, use lemon acid for adjusting pH value to 4.5～6.5 again, promptly obtain the bean dregs slurry, Cobastab in the bean dregs slurry
1Concentration be 0.05～0.5mg/L, Cobastab
2Concentration be 0.05～0.5mg/L;
Two, the bean dregs slurry is carried out sterilization and cooling;
Three, in the bean dregs slurry of cooling, inoculate edible mushroom, the concentration of edible mushroom mycelium fragment is 10～10 in the bean dregs slurry of inoculation back
3Individual/mL, be 1: 0.1～1.0 at ventilating ratio then, revolution is that 100～200r/min, temperature are that 25～30 ℃ condition bottom fermentation was cultivated 6～12 days, broken again and homogenized milk changes into the edible mushroom mycelium emulsion;
Four, the edible mushroom mycelium emulsion mixes by 1: 1～20 volume ratio with no slag soya-bean milk, places secondary fermentation 1～5h under 30～70 ℃ the condition then, and decompression concentrates and spray-drying, promptly obtains edible mushroom sugar-free bean powder; Wherein the sugar in the step 1 is sucrose or glucose.
Sugar in this embodiment bean dregs slurry is eaten bacterium in fermentation stage consumption, so belong to sugarfree foods.If behind the secondary fermentation of step 4, add sucrose or starch sugar, reducing pressure concentrates and spray-drying again, promptly obtains edible mushroom bean powder (containing sugared bean powder), and its room temperature solubility, dispersiveness and wetability will further can be improved.
The culture medium that ferments for the first time as edible mushroom with the bean dregs slurry in this embodiment only contains a kind of solids of bean dregs in this culture medium, and the prescription edible fungus liquid fermentation medium different from the past of this culture medium (bean dregs slurry).Adopt the bean dregs slurry to cultivate edible mushroom, the edible mushroom mycelium speed of growth is accelerated, and fermentation period is merely 6～12 days, and the mycelia amount also significantly increases, and is 200～400 (wetting) g/L.
In the bean dregs slurry, cultivate edible mushroom; Edible mushroom can secrete the plain enzyme of born of the same parents' outer fiber most of bean dregs are decomposed utilization; Grow up to a large amount of mycelium pellets, bean dregs not only are decomposed in this course, are transformed into the edible mushroom mycelium with high nutrition simultaneously; Can improve value-added content of product greatly, reduce production costs.
It is about 10% that this embodiment is saved cost than the method that adopts biological enzyme formulation, and product has no bitter taste, advantage that instant capacity is good.
The specific embodiment five: this embodiment with the difference of the specific embodiment four is: the no slag soymilk concentration in the step 1 is 7%～10% (quality), and phosphate is sodium dihydrogen phosphate, and calcium salt is calcium lactate or calcium phosphate.Other step and parameter are identical with embodiment four.
The specific embodiment six: this embodiment with the specific embodiment four or five difference is: step 2 bean dregs slurry sterilization 10～60min or 128～140 ℃ of ultra high temperature short time sterilizations under 100～120 ℃ of conditions; Be cooled to 20～30 ℃ then.Other step and parameter are identical with embodiment four or five.
The specific embodiment seven: this embodiment with the difference of one of specific embodiment four to six is: the mass concentration of no slag soya-bean milk is 8%～10% in the step 4.Other step and parameter are identical with one of embodiment four to six.
The specific embodiment eight: this embodiment with the difference of one of specific embodiment four to seven is: edible mushroom is selected from Asparagus, mushroom, pleurotus eryngii, sliding mushroom and coprinus comatus in the step 3.Other step and parameter are identical with one of embodiment four to seven.
This embodiment can be selected a kind of edible mushroom for use or select the multiple eating bacterium simultaneously for use, when selecting the multiple eating bacterium for use, can concern for arbitrary proportion between the various edible mushrooms.
The concentration of edible mushroom mycelium fragment is edible mushroom mycelium fragment total concentration in the bean dregs slurry of this embodiment step 3 inoculation back.
The specific embodiment nine: this embodiment with the difference of one of specific embodiment four to eight is: the broken colloid mill that adopts in the step 3, homogeneous emulsifying machine is adopted in emulsifying.Other step and parameter are identical with one of embodiment four to eight.
The specific embodiment ten: this embodiment with the difference of one of specific embodiment four to eight is: edible mushroom is Asparagus, mushroom, pleurotus eryngii, sliding mushroom or coprinus comatus in the step 3.Other step and parameter are identical with one of embodiment four to eight.
The specific embodiment 11: this embodiment with the difference of the specific embodiment four is: edible mushroom is an Asparagus in the step 3.Other step and parameter are identical with embodiment four.
The specific embodiment 11: this embodiment with the difference of the specific embodiment four is: edible mushroom is a mushroom in the step 3.Other step and parameter are identical with embodiment four.
The specific embodiment 12: this embodiment with the difference of the specific embodiment four is: edible mushroom is a pleurotus eryngii in the step 3.Other step and parameter are identical with embodiment four.
The specific embodiment 13: this embodiment with the difference of the specific embodiment four is: edible mushroom is sliding mushroom in the step 3.Other step and parameter are identical with embodiment four.
The specific embodiment 14: this embodiment with the difference of the specific embodiment four is: edible mushroom is a coprinus comatus in the step 3.Other step and parameter are identical with embodiment four.
The specific embodiment 15: this embodiment with the difference of the specific embodiment four is: edible mushroom is coprinus comatus and Asparagus in the step 3, and coprinus comatus is 1: 1 with the mycelium number of fragments ratio of Asparagus.Other step and parameter are identical with embodiment four.
The specific embodiment 16: this embodiment with the difference of the specific embodiment four is: edible mushroom is pleurotus eryngii, coprinus comatus and sliding mushroom in the step 3, and pleurotus eryngii, coprinus comatus are 4: 2: 1 with the mycelium number of fragments ratio of sliding mushroom.Other step and parameter are identical with embodiment four.
The specific embodiment 17: this embodiment with the difference of the specific embodiment four is: edible mushroom is Asparagus, mushroom, pleurotus eryngii, sliding mushroom and coprinus comatus in the step 3, and Asparagus, mushroom, pleurotus eryngii, sliding mushroom are 3: 4: 5 with the mycelium number of fragments ratio of coprinus comatus: 2: 1.Other step and parameter are identical with embodiment four.
Experiment:
Select edible mushroom according to the specific embodiment ten to the specific embodiment 17; Choose then identical preparation condition (one, by mass percentage 15% bean dregs, 3% sucrose, 0.25% phosphate, 0.25% calcium salt and the water of surplus are mixed, add Cobastab then
1And Cobastab
2, use lemon acid for adjusting pH value to 6.0 again, promptly obtain the bean dregs slurry, Cobastab in the bean dregs slurry
1Concentration be 0.25mg/L, Cobastab
2Concentration be 0.25mg/L; Two, the bean dregs slurry is carried out sterilization and cooling, 130 ℃ of ultra high temperature short time sterilizations are cooled to 25 ℃ then; Three, in the bean dregs slurry of cooling, inoculate edible mushroom; The concentration of edible mushroom mycelium fragment is 500/mL in the bean dregs slurry of inoculation back; Be that 1: 0.5, revolution are that 120r/min, temperature are that 28 ℃ condition bottom fermentation was cultivated 10 days at ventilating ratio then, broken again and homogenized milk changes into the edible mushroom mycelium emulsion; Four, the edible mushroom mycelium emulsion mixes by 1: 10 volume ratio with no slag soya-bean milk, places secondary fermentation 3h under 36～42 ℃ the condition then, and decompression concentrates and spray-drying, promptly obtains edible mushroom sugar-free bean powder; Wherein the bean dregs moisture content is 85%～90% in the step 1, and no slag soymilk concentration is 8% in the step 4) preparation edible mushroom sugar-free bean powder, experimentize respectively, experimental result is as shown in table 1.
Table 1
The product of the specific embodiment ten and present commercially available winter plum contain sugared bean powder, winter plum sugar-free bean powder (no enzymolysis process) compares experiment, result of the test is as shown in table 2.(get three batches of products test get its mean value)
Table 2
According to the experimental data of table 2 can find out the room temperature solubility, dispersiveness, wetability of edible mushroom sugar-free bean powder and fully jitter time all with to contain sugared bean powder equally matched, and lifting body immunity that can be higher.
With the edible mushroom mycelium emulsion of trypsase, papain, bromelain, microorganism compound protease and the specific embodiment ten and the specific embodiment 11,12 respectively enzymolysis do not have the slag soya-bean milk; Compare test then, result of the test is as shown in table 3 behind the no slag soya-bean milk enzymolysis.
Table 3
Can find out that according to table 3 experimental data adopting edible mushroom mycelium emulsion enzymolysis not have the prepared sugar-free bean powder that goes out of slag soya-bean milk does not have bitter taste, and can more efficiently raising immunity; And adopt edible mushroom and save cost about 10% than using biological enzyme formulation.
The specific embodiment 18: the difference of one of this embodiment and specific embodiment four to 17 is: to use earlier the colloid mill pulverizing be 0.5～100 micron particle as particle diameter to used bean dregs in the step 1, and amount of water is 2～10 times of bean dregs quality in the colloid mill crushing process.
The specific embodiment 19: this embodiment edible mushroom soymilk is by bean dregs, edible mushroom, no slag soya-bean milk, phosphate, calcium salt, Cobastab
1, Cobastab
2, water and sugar processes; Wherein sugar is sucrose or glucose.
This embodiment edible mushroom soymilk has identical nutritive value and function with the specific embodiment one edible mushroom sugar-free bean powder.In this embodiment with bean dregs, sugar, phosphate, calcium salt, Cobastab
1, Cobastab
2Process the bean dregs slurry with water, and with lemon acid for adjusting pH value to 4.5～6.5; Bean dregs slurries is by being mixed by 2%～20% bean dregs, 0.5%～5% sugar, 0.05%～0.5% phosphate, 0.01%～0.5% calcium salt and the water of surplus by mass percentage, and the Cobastab that is added
1Concentration in the bean dregs slurry is 0.05～0.5mg/L, Cobastab
2Concentration in the bean dregs slurry is 0.05～0.5mg/L; Bean dregs slurry inoculation edible mushroom, the edible mushroom mycelium emulsion is processed in fermentation, and the concentration of inoculation back edible mushroom mycelium fragment is 10～103/mL; The edible mushroom mycelium emulsion is 1: 1～20 with the volume ratio of no slag soya-bean milk.
The specific embodiment 20: this embodiment with the difference of the specific embodiment 19 is: edible mushroom is selected from Asparagus, mushroom, pleurotus eryngii, sliding mushroom and coprinus comatus.Other is identical with embodiment 19.
This embodiment can be selected a kind of edible mushroom for use or select the multiple eating bacterium simultaneously for use, when selecting the multiple eating bacterium for use, can concern for arbitrary proportion between the various edible mushrooms.
The specific embodiment 21: this embodiment with the difference of the specific embodiment 19 or 20 is: no slag soymilk concentration is 7%～10% (quality), and phosphate is sodium dihydrogen phosphate, and calcium salt is calcium lactate or calcium phosphate.Other is identical with embodiment 19 or 20.
The specific embodiment 22: this embodiment edible mushroom soymilk prepares by following step:
One, by mass percentage 2%～20% bean dregs, 0.5%～5% sugar, 0.05%～0.5% phosphate, 0.01%～0.5% calcium salt and the water of surplus are mixed, add Cobastab then
1And Cobastab
2, use lemon acid for adjusting pH value to 4.5～6.5 again, promptly obtain the bean dregs slurry, Cobastab in the bean dregs slurry
1Concentration be 0.05～0.5mg/L, Cobastab
2Concentration be 0.05～0.5mg/L;
Two, the bean dregs slurry is carried out sterilization and cooling;
Three, in the bean dregs slurry of cooling, inoculate edible mushroom, the concentration of edible mushroom mycelium fragment is 10～10 in the bean dregs slurry of inoculation back
3Individual/mL, be 1: 0.1～1.0 at ventilating ratio then, revolution is that 100～200r/min, temperature are that 25～30 ℃ condition bottom fermentation was cultivated 6～12 days, broken again and homogenized milk changes into the edible mushroom mycelium emulsion;
Four, the edible mushroom mycelium emulsion mixes by 1: 1～20 volume ratio with no slag soya-bean milk, places secondary fermentation 1～5h under 30～70 ℃ the condition then, promptly obtains edible mushroom soymilk; Wherein the sugar in the step 1 is sucrose or glucose.
This embodiment promptly obtains edible mushroom sweet taste soymilk if behind the step 4 secondary fermentation, add sucrose or starch sugar; Can also in edible mushroom soymilk, add lactic acid bacteria, be prepared into the edible mushroom Sourbean milk.
The culture medium that ferments for the first time as edible mushroom with the bean dregs slurry in this embodiment only contains a kind of solids of bean dregs in this culture medium, and the prescription edible fungus liquid fermentation medium different from the past of this culture medium (bean dregs slurry).Adopt the bean dregs slurry to cultivate edible mushroom, the edible mushroom mycelium speed of growth is accelerated, and fermentation period is merely 6～12 days, and the mycelia amount also significantly increases, and is 200～400 (wetting) g/L.Because through secondary fermentation, nutrition more is prone to absorb, and is more comprehensive.
In the bean dregs slurry, cultivate edible mushroom; Edible mushroom can secrete the plain enzyme of born of the same parents' outer fiber most of bean dregs are decomposed utilization, grows up to a large amount of mycelium pellets, and bean dregs not only are decomposed in this course; Be transformed into edible mushroom mycelium simultaneously with high nutrition; Can improve value-added content of product greatly, reduce production costs, and product has no bitter taste.
This embodiment edible mushroom soymilk has identical nutritive value and function with the specific embodiment one edible mushroom sugar-free bean powder.
The specific embodiment 23: this embodiment with the difference of the specific embodiment 22 is: the no slag soymilk concentration in the step 1 is 7%～10% (quality), and phosphate is sodium dihydrogen phosphate, and calcium salt is calcium lactate or calcium phosphate.Other step and parameter are identical with embodiment 22.
The specific embodiment 24: this embodiment with the difference of the specific embodiment 22 or 23 is: step 2 bean dregs slurry sterilization 10～60min or 128～140 ℃ of ultra high temperature short time sterilizations under 100～120 ℃ of conditions; Be cooled to 20～30 ℃ then.Other step and parameter are identical with embodiment 22 or 23.
The specific embodiment 25: this embodiment with the difference of one of specific embodiment 22 to 24 is: the mass concentration of no slag soya-bean milk is 8%～10% in the step 4.Other step and parameter are identical with one of embodiment 22 to 24.
The specific embodiment 26: this embodiment with the difference of one of specific embodiment 22 to 25 is: edible mushroom is selected from Asparagus, mushroom, pleurotus eryngii, sliding mushroom and coprinus comatus in the step 3.Other step and parameter are identical with one of embodiment 22 to 25.
This embodiment can be selected a kind of edible mushroom for use or select the multiple eating bacterium simultaneously for use, when selecting the multiple eating bacterium for use, can concern for arbitrary proportion between the various edible mushrooms.
The concentration of edible mushroom mycelium fragment is edible mushroom mycelium fragment total concentration in the bean dregs slurry of this embodiment step 3 inoculation back.
Claims (10)
1. edible mushroom sugar-free bean powder is characterized in that edible mushroom sugar-free bean powder is by bean dregs, edible mushroom, no slag soya-bean milk, phosphate, calcium salt, Cobastab
1, Cobastab
2, water and sugar processes; Wherein sugar is sucrose or glucose;
Edible mushroom sugar-free bean powder prepares by following step:
One, by mass percentage 2%～20% bean dregs, 0.5%～5% sugar, 0.05%～0.5% phosphate, 0.01%～0.5% calcium salt and the water of surplus are mixed, add Cobastab then
1And Cobastab
2, use lemon acid for adjusting pH value to 4.5～6.5 again, promptly obtain the bean dregs slurry, Cobastab in the bean dregs slurry
1Concentration be 0.05～0.5mg/L, Cobastab
2Concentration be 0.05～0.5mg/L;
Two, the bean dregs slurry is carried out sterilization and cooling;
Three, in the bean dregs slurry of cooling, inoculate edible mushroom, the concentration of edible mushroom mycelium fragment is 10～10 in the bean dregs slurry of inoculation back
3Individual/mL, be 1: 0.1～1.0 at ventilating ratio then, revolution is that 100～200r/min, temperature are that 25～30 ℃ condition bottom fermentation was cultivated 6～12 days, broken again and homogenized milk changes into the edible mushroom mycelium emulsion;
Four, the edible mushroom mycelium emulsion mixes by 1: 1～20 volume ratio with no slag soya-bean milk, places secondary fermentation 1～5h under 30～70 ℃ the condition then, and decompression concentrates and spray-drying, promptly obtains edible mushroom sugar-free bean powder; Wherein the sugar in the step 1 is sucrose or glucose.
2. edible mushroom sugar-free bean powder according to claim 1 is characterized in that edible mushroom is selected from Asparagus, mushroom, pleurotus eryngii, sliding mushroom and coprinus comatus.
3. edible mushroom sugar-free bean powder according to claim 1 and 2, it is characterized in that not having the slag soymilk concentration is 7%～10% (quality), and phosphate is sodium dihydrogen phosphate, and calcium salt is calcium lactate or calcium phosphate.
4. the preparation method of the said edible mushroom sugar-free of claim 1 bean powder is characterized in that edible mushroom sugar-free bean powder prepares by following step:
One, by mass percentage 2%～20% bean dregs, 0.5%～5% sugar, 0.05%～0.5% phosphate, 0.01%～0.5% calcium salt and the water of surplus are mixed, add Cobastab then
1And Cobastab
2, use lemon acid for adjusting pH value to 4.5～6.5 again, promptly obtain the bean dregs slurry, Cobastab in the bean dregs slurry
1Concentration be 0.05～0.5mg/L, Cobastab
2Concentration be 0.05～0.5mg/L;
Two, the bean dregs slurry is carried out sterilization and cooling;
Three, in the bean dregs slurry of cooling, inoculate edible mushroom, the concentration of edible mushroom mycelium fragment is 10～10 in the bean dregs slurry of inoculation back
3Individual/mL, be 1: 0.1～1.0 at ventilating ratio then, revolution is that 100～200r/min, temperature are that 25～30 ℃ condition bottom fermentation was cultivated 6～12 days, broken again and homogenized milk changes into the edible mushroom mycelium emulsion;
Four, the edible mushroom mycelium emulsion mixes by 1: 1～20 volume ratio with no slag soya-bean milk, places secondary fermentation 1～5h under 30～70 ℃ the condition then, and decompression concentrates and spray-drying, promptly obtains edible mushroom sugar-free bean powder; Wherein the sugar in the step 1 is sucrose or glucose.
5. the preparation method of edible mushroom sugar-free bean powder according to claim 4 is characterized in that the no slag soymilk concentration in the step 1 is 7%～10% (quality), and phosphate is sodium dihydrogen phosphate, and calcium salt is calcium lactate or calcium phosphate.
6. the preparation method of edible mushroom sugar-free bean powder according to claim 5 is characterized in that step 2 bean dregs slurry sterilization 10～60min or 128～140 ℃ of ultra high temperature short time sterilizations under 100～120 ℃ of conditions; Be cooled to 20～30 ℃ then.
7. the preparation method of edible mushroom sugar-free bean powder according to claim 6 is characterized in that edible mushroom is selected from Asparagus, mushroom, pleurotus eryngii, sliding mushroom and coprinus comatus in the step 3.
8. the preparation method of edible mushroom sugar-free bean powder according to claim 7 is characterized in that the broken colloid mill that adopts in the step 3, and homogeneous emulsifying machine is adopted in emulsifying.
9. edible mushroom soymilk is characterized in that edible mushroom soymilk is by bean dregs, edible mushroom, no slag soya-bean milk, phosphate, calcium salt, Cobastab
1, Cobastab
2, water and sugar processes; Wherein sugar is sucrose or glucose;
Edible mushroom soymilk prepares by following step:
One, by mass percentage 2%～20% bean dregs, 0.5%～5% sugar, 0.05%～0.5% phosphate, 0.01%～0.5% calcium salt and the water of surplus are mixed, add Cobastab then
1And Cobastab
2, use lemon acid for adjusting pH value to 4.5～6.5 again, promptly obtain the bean dregs slurry, Cobastab in the bean dregs slurry
1Concentration be 0.05～0.5mg/L, Cobastab
2Concentration be 0.05～0.5mg/L;
Two, the bean dregs slurry is carried out sterilization and cooling;
Three, in the bean dregs slurry of cooling, inoculate edible mushroom, the concentration of edible mushroom mycelium fragment is 10～10 in the bean dregs slurry of inoculation back
3Individual/mL, be 1: 0.1～1.0 at ventilating ratio then, revolution is that 100～200r/min, temperature are that 25～30 ℃ condition bottom fermentation was cultivated 6～12 days, broken again and homogenized milk changes into the edible mushroom mycelium emulsion;
Four, the edible mushroom mycelium emulsion mixes by 1: 1～20 volume ratio with no slag soya-bean milk, places secondary fermentation 1～5h under 30～70 ℃ the condition then, promptly obtains edible mushroom soymilk; Wherein the sugar in the step 1 is sucrose or glucose.
10. the preparation method of the said edible mushroom soymilk of claim 9 is characterized in that edible mushroom soymilk prepares by following step:
One, by mass percentage 2%～20% bean dregs, 0.5%～5% sugar, 0.05%～0.5% phosphate, 0.01%～0.5% calcium salt and the water of surplus are mixed, add Cobastab then
1And Cobastab
2, use lemon acid for adjusting pH value to 4.5～6.5 again, promptly obtain the bean dregs slurry, Cobastab in the bean dregs slurry
1Concentration be 0.05～0.5mg/L, Cobastab
2Concentration be 0.05～0.5mg/L;
Two, the bean dregs slurry is carried out sterilization and cooling;
Three, in the bean dregs slurry of cooling, inoculate edible mushroom, the concentration of edible mushroom mycelium fragment is 10～10 in the bean dregs slurry of inoculation back
3Individual/mL, be 1: 0.1～1.0 at ventilating ratio then, revolution is that 100～200r/min, temperature are that 25～30 ℃ condition bottom fermentation was cultivated 6～12 days, broken again and homogenized milk changes into the edible mushroom mycelium emulsion;
Four, the edible mushroom mycelium emulsion mixes by 1: 1～20 volume ratio with no slag soya-bean milk, places secondary fermentation 1～5h under 30～70 ℃ the condition then, promptly obtains edible mushroom soymilk; Wherein the sugar in the step 1 is sucrose or glucose.
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| CN104206544A (en) * | 2013-05-31 | 2014-12-17 | 任向东 | Mushroom-bean drink and making method thereof |
| CN104664377B (en) * | 2015-02-07 | 2017-06-16 | 陕西学前师范学院 | A kind of preparation method of sugar-free natural product health-care powder |
| CN104824168A (en) * | 2015-04-28 | 2015-08-12 | 吴中区胥口精益生物医药研究所 | Preparation technology and drinking method of edible fungus finely-grinded bean powder |
| CN106343033A (en) * | 2016-09-21 | 2017-01-25 | 徐州工程学院 | Fermentation type soybean milk added with edible mushrooms and dried fruit and production method of fermentation type soybean milk |
| CN106616272A (en) * | 2016-12-14 | 2017-05-10 | 郭福贵 | Stropharia rugoso-annulata instant nutritional whole wheat flour and preparation method thereof |
| CN106616939A (en) * | 2016-12-14 | 2017-05-10 | 郭福贵 | Stropharia rugoso-annulate bean flour and preparation method |
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|---|---|---|---|---|
| CN1266645A (en) * | 2000-03-02 | 2000-09-20 | 王养军 | Process for preparing fungal flour, fungal bean powder nad fungal bean-milk powder as food or medicine |
| CN101328086A (en) * | 2007-12-19 | 2008-12-24 | 佳木斯大学 | Edible fungus cultivation technology using bean dreg liquid |
| CN101731357A (en) * | 2009-11-16 | 2010-06-16 | 曾帅 | Method for preparing wormgrass soymilk |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1266645A (en) * | 2000-03-02 | 2000-09-20 | 王养军 | Process for preparing fungal flour, fungal bean powder nad fungal bean-milk powder as food or medicine |
| CN101328086A (en) * | 2007-12-19 | 2008-12-24 | 佳木斯大学 | Edible fungus cultivation technology using bean dreg liquid |
| CN101731357A (en) * | 2009-11-16 | 2010-06-16 | 曾帅 | Method for preparing wormgrass soymilk |
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| 方晶等.豆渣粉作食用菌深层培养氮源初探.《中国食用菌》.2008,第27卷(第3期),50-52. * |
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