CN106720449A - Preparation method of bamboo shoot edible fiber bean curd and products thereof - Google Patents
Preparation method of bamboo shoot edible fiber bean curd and products thereof Download PDFInfo
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- CN106720449A CN106720449A CN201710047372.3A CN201710047372A CN106720449A CN 106720449 A CN106720449 A CN 106720449A CN 201710047372 A CN201710047372 A CN 201710047372A CN 106720449 A CN106720449 A CN 106720449A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The present invention relates to a kind of preparation method of bamboo shoot edible fiber bean curd and products thereof, its preparation method is simple, by with the discarded object in bamboo shoot process as raw material, with various modern food new and high technology, the bamboo shoot edible fiber of high-purity is prepared through techniques such as complex enzyme hydrolysis, ultramicro grindings, it is aided with glucolactone as coagulator, is made the tofu product containing bamboo shoot edible fiber；Its obtained product is square block (10cm × 10cm × 10cm), is creamy white, and surface smooth and beautiful appearance, uniform color is consistent；Hardness is moderate, and elasticity is qualified, and mouthfeel is soft, with the distinctive fragrance of bamboo shoots, without other peculiar smell.With the good prospect of marketing.
Description
Technical field
The invention belongs to food processing field, it is related to the preparation method of bamboo shoot edible fiber bean curd, further relates to by the method
Obtained product.
Background technology
Dietary fiber has caused that countries in the world nutritionist's is extensive as " the 7th class nutrient " of regulation body function
Concern and most attention.Numerous studies show that dietary fiber has regulating intestinal canal flora, prevention and treatment of coronary heart disease, reduces blood pressure, reduces
The different physiological roles such as blood sugar, antitumaous effect, antiobesity action, are to maintain the indispensable material of health institute.Therefore, improve
The intake of dietary fiber is highly beneficial to health in diet.Research finds that bamboo shoot edible fiber has preferable water holding
Property, the physicochemical property such as swellability, adsorptivity, and promote the physiological active functionses such as digestion, norcholesterol, improvement intestinal health, be
A kind of dietary fiber resource of great exploitation potential.Further, since unique physiological function for having of bamboo shoot edible fiber and improvement
Texture is acted on, and is widely used in burger, frankfurter, jam, biscuit, beverage as Main Foods component at present
Deng in food.
Bean curd is a kind of nutritious, quality-high and inexpensive, unique flavor, time-honored Chinese tradition soy protein products.
For a long time with its delicate mouthfeel lubrication, unique flavor, simple manufacture craft, instant the characteristics of, is deeply by the national even world
The favor of the people, is high protein, low fat, low in calories, zero cholesterol ideal green food in people mind.Bean curd not only product
Plant complete, of all shapes and colors and nutritious.Rich in good protein, (protein content contains bean curd comparable to protein in the flesh of fish
Amount), eight kinds of amino acid needed by human have all kinds of things and rich content, and eight kinds of essential amino acid ratios are vegetalitas contained by bean curd
In food most rationally, closest to needed by human body ratio, by it with corn, wheat etc. protein mixed edible, can be by egg
The complementation of white matter, more improves soy proteinaceous nutritive value, so soybean protein is nutrition in phytoprotein
Value highest protein, have the good reputation of " Vegetable meat "；Linoleic acid, leukotrienes of human body institute essential fatty acid etc. contain in bean curd
Amount is also more, without cholesterol, it is possible to reduce cholesterol level in blood of human body, can be with atherosclerosis, effectively
The diseases such as prevention of cardiovascular disease, obesity, are also the optimal selection of fat-reducing family；Also contain a large amount of mineral elements and Wei Sheng in bean curd
Element；The nutriments such as isoflavones, soyasaponins, lecithin in bean curd, with improving endocrine, Scavenging active oxygen and body
Interior free radical, postpones female cell aging, skin is kept the special physiological functions such as Smooth and moist, high resilience.In addition, bean curd
Also containing various volatile flavor substances such as various alcohols, aldehydes, esters, ketones, make bean curd that there is unique local flavor.The traditional Chinese medical science is recognized
Be, often to eat bean curd, it is beneficial in gentle, fluid dryness, clearing heat and detoxicating, the effects such as relieving the effect of alcohol of quenching one's thirst, respiratory tract can also be prevented and treated and disappeared
Change tract disease, it is many to body benefit.
In general bean curd production, the dietary fiber in soybean is all removed in the form of bean dregs.Therefore current beans
Mostly lack dietary fiber in rotten product, do not meet the requirement of diet balance.Using bean curd this healthy food as carrier, not
Dietary fiber is added on the premise of destruction bean curd edible quality, consumers in general can not only be made in the same of edible bean curd
Shi Zengjia dietary fiber intakes, additionally it is possible to improve the nutritive value of bean curd and enrich its product category, particularly to human body
Health is significant.
The content of the invention
In view of this, it is an object of the invention to provide a kind of preparation method of bamboo shoot edible fiber bean curd, the method work
Skill is simple, with the discarded object in bamboo shoot process as raw material, with various modern food new and high technology, through complex enzyme hydrolysis, Ultramicro-powder
The technique such as broken prepares the bamboo shoot edible fiber of high-purity, is aided with glucolactone as coagulator, is made and contains bamboo shoots meals
Eat the tofu product of fiber；The second object of the present invention is to provide the bamboo shoot edible fiber bean curd as obtained in the preparation method.
To reach above-mentioned purpose, the present invention provides following technical scheme：
The preparation method of bamboo shoot edible fiber bean curd, comprises the following steps：
(1) bamboo shoot dietary fiber submicron powder is prepared：With bamboo shoots leftover bits and pieces as raw material, 5~8cm long, 2~3cm wide, thickness are cut into
The sheet of 0.5~0.8cm, 5~10min of blanching in boiling water, drains, be subsequently placed under 60~70 DEG C of temperature conditionss and dry 18~
24h, crushes and crosses 60~80 mesh sieves, obtains bamboo shoot edible fiber meal；Then gained bamboo shoot edible fiber meal is pressed into feed liquid matter
Amount volume ratio 1:40 (g/ml) mix with water, are subsequently adding compound equivalent to bamboo shoot edible fiber meal quality 0.4~0.6%
Enzyme, digests 60~120min under conditions of pH value 5.5~6.5,50~70 DEG C of hydrolysis temperature；Enzymolysis is finished in 95 DEG C of enzyme activity of going out
10min, to dry, filter residue hydrogenperoxide steam generator is decolourized suction filtration, and filtering, filter residue is washed, then with absolute ethanol washing 3~5
It is secondary, dry, ultramicro grinding to average grain diameter is 10~20 μm, obtains bamboo shoot dietary fiber submicron powder；The complex enzyme is alphalise starch
The mixture of enzyme, papain and cellulase；
(2) step (1) gained bamboo shoot dietary fiber submicron powder is mixed with soybean protein isolate and water, makes soybean separation protein
White mass percent is 4%~6% (w/w), dietary fiber quality percentage is 0.25%~1.00% (w/w), then in magnetic
Power stirs after 60~90min 30~60min of magnetic agitation again under 70~90 DEG C of condition of water bath heating, soybean protein is fully become
Property, be cooled to 18~25 DEG C, be subsequently adding the mass fraction of glucolactone in glucolactone to sample for 0.5%~
0.6%, then 1~3min of magnetic agitation, it is put into after then sample is sealed in 70~90 DEG C of water-baths and stands that to form sample solidifying
Glue, then takes out and ice bath cooling makes gelling temp after 18~25 DEG C, to be put into 4 DEG C of refrigerator overnights, and cutting after taking-up is obtained
Tofu product containing bamboo shoot edible fiber.
In step (1) of the present invention, the complex enzyme is that AMS, papain and cellulase mass ratio are 3：1：
1 mixture.
In step (1) of the present invention, the enzymatic hydrolysis condition is to digest 90min under the conditions of pH value 5.0,55 DEG C of hydrolysis temperature.
In step (1) of the present invention, the addition of the complex enzyme is equivalent to bamboo shoot edible fiber meal quality 0.5%.
In step (1) of the present invention, the enzyme that goes out is the enzyme 10min that gone out under the conditions of 95 DEG C.
In step (1) of the present invention, the mass fraction of the hydrogenperoxide steam generator is 15%.
In the present invention, in step (2), by step (1) gained bamboo shoot dietary fiber submicron powder and soybean protein isolate and water
Mixing, makes soybean protein isolate mass percent be 0.5% (w/w), Ran Hou for 5% (w/w), dietary fiber quality percentage
After magnetic agitation 60min under 80 DEG C of condition of water bath heating magnetic agitation 30min again, soybean protein is fully denatured, be cooled to
18~25 DEG C, it is 0.58% to be subsequently adding the mass fraction of glucolactone in glucolactone to sample, then magnetic force is stirred
1min is mixed, standing makes sample form gel during 80 DEG C of water-baths are put into after then sample is sealed, and then takes out and ice bath is cooled down
Make gelling temp after 18~25 DEG C, to be put into 4 DEG C of refrigerator overnights, cutting after taking-up is obtained the beans containing bamboo shoot edible fiber
Rotten product.
2nd, bamboo shoot edible fiber bean curd obtained in the preparation method of the bamboo shoot edible fiber bean curd.
The beneficial effects of the present invention are：The invention discloses the preparation method of bamboo shoot edible fiber bean curd, by by bamboo
Bamboo shoot dietary fiber is added in soybean protein the method for preparing bean curd, and raw material is easy to get, it is possible to use the leftover bits and pieces of bamboo shoots or bamboo shoots
Material, is realized turning waste into wealth, and dietary fiber is substantially free of in modern bean curd, lacks the nutrient of needed by human body, and both are combined into bamboo
The utilization of bamboo shoot processing waste and the exploitation of novel nourishing food provide a new thinking；And process is simple, reaction temperature
With condition is controllable, and product quality is high；
Its obtained product is square block (10cm × 10cm × 10cm), is creamy white, surface smooth and beautiful appearance, uniform color
Unanimously；Hardness is moderate, and elasticity is qualified, and mouthfeel is soft, with the distinctive fragrance of bamboo shoots, without other peculiar smell.With good market
DEVELOPMENT PROSPECT.
Brief description of the drawings
In order that the purpose of the present invention, technical scheme and beneficial effect are clearer, the present invention provides drawings described below and carries out
Explanation：
Fig. 1 is bamboo shoot edible fiber bean curd.
Specific embodiment
Below in conjunction with accompanying drawing, the preferred embodiments of the present invention are described in detail.
Embodiment 1
The preparation method of bamboo shoot edible fiber bean curd, comprises the following steps：
(1) fresh bamboo shoots raw material 2kg is taken, is shelled, be cut into the sheet of 6cm × 3cm × 0.8cm, the blanching in boiling water
10min, is drained, and 20h is then dried under the conditions of 65 DEG C with air dry oven, then is crushed with plant tissue bruisher and crossed 80 mesh
Sieve, obtains bamboo shoot edible fiber meal, and total dietary fiber is about 35% in gained bamboo shoot edible fiber meal；By gained bamboo shoots
Dietary fiber meal is hydrolyzed with complex enzyme, wherein complex enzyme be AMS, papain, cellulase in mass ratio
Value 3：1：1 is formulated, and during hydrolysis, accurately weighs 50g bamboo shoot edible fiber meal, adds 2000mL deionized waters, adjusts molten
Liquid pH value is 5.5, adds complex enzyme mass fraction 0.5%, and 90min is hydrolyzed at a temperature of 55 DEG C, and hydrolysis is completed after 95 DEG C
At a temperature of go out enzyme 10min, suction filtration, then with absolute ethanol washing 3~5 times, added after drying and crush in micronizer
20min, during crushing, temperature of charge is maintained at 4 DEG C, and feed time obtains bamboo shoot dietary fiber submicron powder, gained bamboo at intervals of 30s
The average grain diameter of bamboo shoot dietary fiber Ultramicro-powder is 15.2 μm, and total dietary fiber is up to 78.2%；
(2) sample that solution total amount is 500g is prepared, step (1) gained bamboo shoot dietary fiber submicron powder 5g, soybean is weighed
Protein 20 g is separated, deionized water 472.5mL is added；Mixed system is stirred into 60min, is continued under 80 DEG C of condition of water bath heating
Stirring 30min, makes soybean protein fully be denatured, and the solution after heating is cooled down immediately, solution temperature is down to room temperature (18
~25 DEG C), 2.5g glucolactones are added, and stirring 1min makes coagulator fully dissolve in the solution and be uniformly dispersed, will
Be put into 80 DEG C of water-baths after sample sealing and stand 30 minutes, then take out and carry out ice bath, treat gel be cooled to room temperature (18~
25 DEG C) after, it is put into 4 DEG C of refrigerator overnights, cutting after taking-up.
After measured, gained bamboo shoot edible fiber bean curd square block (10cm × 10cm × 10cm), is creamy white, and surface is smooth
Attractive in appearance, uniform color is consistent；Hardness is moderate, and elasticity is qualified, and mouthfeel is soft, with the distinctive fragrance of bamboo shoots, without other peculiar smell.
Embodiment 2
The preparation method of bamboo shoot edible fiber bean curd, comprises the following steps：
(1) bamboo shoots leftover bits and pieces 5kg is taken, the sheet of 8cm × 2cm × 0.5cm is cut into, the blanching 5min in boiling water,
Drain, 24h is then dried under the conditions of 60 DEG C with air dry oven, then crushed with plant tissue bruisher and cross 70 mesh sieves, obtain
Bamboo shoot edible fiber meal, total dietary fiber is about 37% in gained bamboo shoot edible fiber meal；By step a gained bamboo shoots
Dietary fiber meal is hydrolyzed with complex enzyme, wherein complex enzyme be AMS, papain, cellulase in mass ratio
Value 3：1：1 is formulated；During hydrolysis, 100g bamboo shoot edible fiber meal is accurately weighed, add 4000mL deionized waters, adjusted molten
Liquid pH value is 6.0, adds complex enzyme mass fraction 0.4%, and 60min is hydrolyzed at a temperature of 50 DEG C, and hydrolysis is completed after 95 DEG C
At a temperature of go out enzyme 10min, suction filtration, then with absolute ethanol washing 5 times, to be added after drying and crush 10min, powder in micronizer
When broken, temperature of charge is maintained at 4 DEG C, and feed time obtains bamboo shoot dietary fiber submicron powder at intervals of 30s, and gained bamboo shoots meals are fine
The average grain diameter for tieing up Ultramicro-powder is 18.4 μm, and total dietary fiber is up to 74.3%；
(2) sample that solution total amount is 500g is prepared, step (1) gained bamboo shoot dietary fiber submicron powder 3g, soybean is weighed
Protein 24 g is separated, deionized water 470mL is added, mixed system is stirred into 90min, continuation is stirred under 90 DEG C of condition of water bath heating
Mix 45min, soybean protein is fully denatured, the solution after heating is cooled down immediately, make solution temperature be down to room temperature (18~
25℃).3g glucolactones are added, and stirring 1min makes coagulator fully dissolve in the solution and be uniformly dispersed, by sample
It is put into after sealing in 90 DEG C of water-baths and stands 30 minutes, then take out and carry out ice bath, after gel is cooled to room temperature, is put into 4
DEG C refrigerator overnight, cutting after taking-up.
After measured, gained bamboo shoot edible fiber bean curd square block (10cm × 10cm × 10cm), is creamy white, and surface is smooth
Attractive in appearance, uniform color is consistent；Hardness is moderate, and elasticity is qualified, and mouthfeel is soft, with the distinctive fragrance of bamboo shoots, without other peculiar smell.
Embodiment 3
The preparation method of bamboo shoot edible fiber bean curd, comprises the following steps：
(1) bamboo shoots leftover bits and pieces 10kg is taken, the sheet of 7cm × 2cm × 0.5cm is cut into, the blanching in boiling water
10min, is drained, and 18h is then dried under the conditions of 70 DEG C with air dry oven, then is crushed with plant tissue bruisher and crossed 60 mesh
Sieve, obtains bamboo shoot edible fiber meal, and total dietary fiber is about 36% in gained bamboo shoot edible fiber meal；By gained bamboo shoots
Dietary fiber meal is hydrolyzed with complex enzyme, wherein complex enzyme be AMS, papain, cellulase in mass ratio
Value 3：1：1 is formulated, and during hydrolysis, accurately weighs 200g bamboo shoot edible fiber meal, adds 8000mL deionized waters, adjusts molten
Liquid pH value is 6.5, adds complex enzyme mass fraction 0.6%, and 120min is hydrolyzed at a temperature of 70 DEG C, and hydrolysis is completed after 95 DEG C
At a temperature of go out enzyme 10min, suction filtration, then with absolute ethanol washing 3~5 times, added after drying and crush in micronizer
15min, during crushing, temperature of charge is maintained at 4 DEG C, and feed time obtains bamboo shoot dietary fiber submicron powder, gained bamboo at intervals of 30s
The average grain diameter of bamboo shoot dietary fiber Ultramicro-powder is 17.1 μm, and total dietary fiber is up to 76.6%；
(2) sample that solution total amount is 500g is prepared, step b gained bamboo shoot dietary fiber submicron powder 1.25g, soybean is weighed
Albumen 30g is separated, deionized water 466.25mL is added；Mixed system is stirred into 80min, is continued under 85 DEG C of condition of water bath heating
Stirring 40min, makes soybean protein fully be denatured, and the solution after heating is cooled down immediately, solution temperature is down to room temperature (18
~25 DEG C).2.5g glucolactones are added, and stirring 1min makes coagulator fully dissolve in the solution and be uniformly dispersed, will
Be put into 85 DEG C of water-baths after sample sealing and stand 30 minutes, then take out and carry out ice bath, treat gel be cooled to room temperature (18~
25 DEG C) after, it is put into 4 DEG C of refrigerator overnights, cutting after taking-up.
After measured, gained bamboo shoot edible fiber bean curd square block (10cm × 10cm × 10cm), is creamy white, and surface is smooth
Attractive in appearance, uniform color is consistent；Hardness is moderate, and elasticity is qualified, and mouthfeel is soft, with the distinctive fragrance of bamboo shoots, without other peculiar smell.
Finally illustrate, preferred embodiment above is merely illustrative of the technical solution of the present invention and unrestricted, although logical
Cross above preferred embodiment to be described in detail the present invention, it is to be understood by those skilled in the art that can be
Various changes are made to it in form and in details, without departing from claims of the present invention limited range.
Bamboo shoot edible fiber addition determines experiment in being formulated the following is bean curd of the present invention：
Add in the inner ester bean curd in place of bamboo shoots insoluble diedairy fiber is main innovation of the invention, and bamboo shoots are insoluble
The addition of dietary fiber has the influence of key to bean curd property.According to texture testing result, as bamboo shoot edible fiber is added
The increase of amount, the hardness of inner ester bean curd, cohesion, chewiness and tackness decline, and viscous force then shows first to strengthen and subtracts afterwards
Weak trend, thus bamboo shoots insoluble diedairy fiber addition be 0.5% when, the texture property of inner ester bean curd is optimal.Added
Amount can cause bean curd hardness too low, broken, shapeless；Add viscous force at least not enough, and be unable to reach the mesh of fortification
's.
1 bamboo shoot edible fiber of table/soy protein gel compound system texture parameter
Finally illustrate, preferred embodiment above is merely illustrative of the technical solution of the present invention and unrestricted, although logical
Cross above preferred embodiment to be described in detail the present invention, it is to be understood by those skilled in the art that can be
Various changes are made to it in form and in details, without departing from claims of the present invention limited range.
Claims (8)
1. the preparation method of bamboo shoot edible fiber bean curd, it is characterised in that comprise the following steps：
(1) bamboo shoot dietary fiber submicron powder is prepared：With bamboo shoots leftover bits and pieces as raw material, 5~8cm long, 2~3cm wide, thick 0.5 are cut into
The sheet of~0.8cm, 5~10min of blanching in boiling water, drains, be subsequently placed under 60~70 DEG C of temperature conditionss and dry 18~
24h, crushes and crosses 60~80 mesh sieves, obtains bamboo shoot edible fiber meal；Then gained bamboo shoot edible fiber meal is pressed into feed liquid matter
Amount volume ratio 1:40 (g/ml) mix with water, are subsequently adding compound equivalent to bamboo shoot edible fiber meal quality 0.4~0.6%
Enzyme, digests 60~120min under conditions of pH value 5.5~6.5,50~70 DEG C of hydrolysis temperature；Go out after enzyme suction filtration to dry, filter residue
Decolourized with hydrogenperoxide steam generator, filtering, filter residue washes, then with absolute ethanol washing 3~5 times, dries, and ultramicro grinding is to flat
Equal particle diameter is 10~20 μm, obtains bamboo shoot dietary fiber submicron powder；The complex enzyme is AMS, papain and cellulose
The mixture of enzyme；
(2) step (1) gained bamboo shoot dietary fiber submicron powder is mixed with soybean protein isolate and water, makes soybean separation protein white matter
Amount percentage is that 4%~6%, dietary fiber quality percentage is 0.25%~1.00%, then in 60~90min of magnetic agitation
30~60min of magnetic agitation again under 70~90 DEG C of condition of water bath heating, makes soybean protein fully be denatured afterwards, is cooled to 18~25
DEG C, it is 0.5%~0.6% to be subsequently adding the mass fraction of glucolactone in glucolactone to sample, then magnetic force is stirred
1~3min is mixed, standing makes sample form gel during 70~90 DEG C of water-baths are put into after then sample is sealed, and then takes out and ice
Bath cooling makes gelling temp after 18~25 DEG C, to be put into 4 DEG C of refrigerator overnights, and cutting after taking-up is obtained fine containing bamboo shoots meals
The tofu product of dimension.
2. the preparation method of bamboo shoot edible fiber bean curd according to claim 1, it is characterised in that：It is described multiple in step (1)
Synthase is that AMS, papain and cellulase mass ratio are 3：1：1 mixture.
3. the preparation method of bamboo shoot edible fiber bean curd according to claim 1, it is characterised in that：In step (1), the enzyme
Solution condition is to digest 90min under the conditions of pH value 5.0,55 DEG C of hydrolysis temperature.
4. the preparation method of bamboo shoot edible fiber bean curd according to claim 1, it is characterised in that：It is described multiple in step (1)
The addition of synthase is equivalent to bamboo shoot edible fiber meal quality 0.5%.
5. the preparation method of bamboo shoot edible fiber bean curd according to claim 1, it is characterised in that：The enzyme that goes out is at 95 DEG C
Under the conditions of go out enzyme 10min.
6. the preparation method of bamboo shoot edible fiber bean curd according to claim 1, it is characterised in that：In step (1), the mistake
The mass fraction of hydrogen peroxide solution is 15%.
7. the preparation method of bamboo shoot edible fiber bean curd according to claim 1, it is characterised in that：In step (2), by step
(1) gained bamboo shoot dietary fiber submicron powder mixes with soybean protein isolate and water, makes soybean protein isolate mass percent be 5%
(w/w), dietary fiber quality percentage is 0.5% (w/w), then in 80 DEG C of condition of water bath heating after magnetic agitation 60min
Under magnetic agitation 30min again, soybean protein is fully denatured, be cooled to 18~25 DEG C, be subsequently adding glucolactone to sample
The mass fraction of glucolactone is 0.58% in product, then magnetic agitation 1min, and 80 DEG C of water are put into after then sample is sealed
Being stood in bath makes sample form gel, then takes out and ice bath cooling makes gelling temp after 18~25 DEG C, to be put into 4 DEG C of refrigerators
In overnight, cutting after taking-up, be obtained the tofu product containing bamboo shoot edible fiber.
8. bamboo shoot edible fiber bean curd obtained in the preparation method of bamboo shoot edible fiber bean curd described in any one of claim 1~7.
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| CN107173818A (en) * | 2017-07-17 | 2017-09-19 | 中南林业科技大学 | A kind of method of phyllostachys pracecox shoot dietary fiber ultramicro grinding |
| CN107616508A (en) * | 2017-09-30 | 2018-01-23 | 江苏农林职业技术学院 | A kind of preparation method of leaf of bamboo soluble dietary fiber |
| CN109770040A (en) * | 2019-02-21 | 2019-05-21 | 华南理工大学 | A kind of method of cold plasma enhancing soy protein gel property |
| JP2020505903A (en) * | 2017-12-26 | 2020-02-27 | インダストリー アカデミック コオペレーション ファウンデーション ジョンナム ステート ユニバーシティー | Method for producing konjac rice with enhanced functionality |
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| CN112369566A (en) * | 2020-10-23 | 2021-02-19 | 湖南省林业科学院 | Bamboo shoot juice egg bean curd and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2020524177A (en) * | 2017-06-19 | 2020-08-13 | オーゼットエルディーエヌエフ カンパニー，リミテッドＯｚｌｄｎｆ Ｃｏ．， Ｌｔｄ． | Composition for preventing, improving or treating deterioration of intestinal function, which contains an enzymatic decomposition product or a bamboo shoot fermentation product as an active ingredient |
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| CN107616508A (en) * | 2017-09-30 | 2018-01-23 | 江苏农林职业技术学院 | A kind of preparation method of leaf of bamboo soluble dietary fiber |
| CN107616508B (en) * | 2017-09-30 | 2020-11-03 | 江苏农林职业技术学院 | Preparation method of soluble dietary fiber of bamboo leaves |
| JP2020505903A (en) * | 2017-12-26 | 2020-02-27 | インダストリー アカデミック コオペレーション ファウンデーション ジョンナム ステート ユニバーシティー | Method for producing konjac rice with enhanced functionality |
| CN109770040A (en) * | 2019-02-21 | 2019-05-21 | 华南理工大学 | A kind of method of cold plasma enhancing soy protein gel property |
| CN109770040B (en) * | 2019-02-21 | 2021-09-21 | 华南理工大学 | Method for enhancing properties of soybean protein gel by using cold plasma |
| CN112369566A (en) * | 2020-10-23 | 2021-02-19 | 湖南省林业科学院 | Bamboo shoot juice egg bean curd and preparation method thereof |
| CN112369566B (en) * | 2020-10-23 | 2024-02-09 | 湖南省林业科学院 | Bamboo shoot juice egg bean curd and preparation method thereof |
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