CN111374305A - Method for preparing vegetable dried meat floss product by fermenting bean dregs with cordyceps militaris - Google Patents

Method for preparing vegetable dried meat floss product by fermenting bean dregs with cordyceps militaris Download PDF

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CN111374305A
CN111374305A CN202010123379.0A CN202010123379A CN111374305A CN 111374305 A CN111374305 A CN 111374305A CN 202010123379 A CN202010123379 A CN 202010123379A CN 111374305 A CN111374305 A CN 111374305A
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bean dregs
meat floss
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dried meat
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吴寒
夏秀东
刘小莉
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Jiangsu Academy of Agricultural Sciences
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention takes soybean processing by-product bean dregs as raw materials, and by solid state fermentation, seasoning and frying of cordyceps militaris, the contents of daidzein and glycitein, which are two soybean isoflavones in the bean dregs, are obviously improved, the content of insoluble cellulose is reduced, and a vegetarian dried meat floss product which is rich in aglycone isoflavone, protein and edible fungi, is flocculent and fluffy, and has similar sensory, physicochemical and microbial indexes to dried meat floss is produced. The product of the invention is natural, nutritious and low-fat, and can meet the expectations of different consumer groups on nutritious and healthy food. The solid fermentation is a traditional and modern biotechnology, is high-efficient and low-carbon, has strong applicability and simple operation, and does not need secondary sterilization; the scarlet caterpiller fungus is used as edible fungus, and its mycelium is rich in nutrition, and can also enhance flavor and wiredrawing feeling of product. The invention effectively strengthens the nutritional and functional values of the vegetarian dried meat floss leisure food, and has very important significance for improving the additional value of vegetarian dried meat floss products and promoting the comprehensive utilization of bean dregs.

Description

Method for preparing vegetable dried meat floss product by fermenting bean dregs with cordyceps militaris
One, the technical field
The invention provides a method for preparing a vegetarian dried meat floss product by cordyceps militaris fermented bean dregs, and belongs to the technical field of food processing.
Second, background Art
Soybean (Glycine max (L.) Merr.) is one of four staple food grains in China. Data statistics from 2017 to 2018 show that Chinese, as a main soybean producing country and a consuming country in the world, has the annual yield of soybeans of about 1500 ten thousand tons and the total consumption of about 11000 ten thousand tons, and is mainly used in the processing industry of oil and soybean products. The bean dregs are main processing byproducts in the production processes of bean curd, soybean milk, soybean protein isolate and the like, only in the field of bean curd production, and about 280 million tons of bean dregs can be produced every year in China. However, due to the defects of low water solubility, poor palatability, difficult digestion, difficult storage and the like, the development and the utilization of the bean dregs are always limited, and the bean dregs are mostly used as feed or treated as waste, thereby causing serious resource waste.
Okara contains a large amount of dietary fiber, as well as small amounts of protein, fat and carbohydrates. At present, the academic world generally pays attention to how to improve the utilization efficiency of dietary fiber in the bean dregs by means of a compounding process, carbohydrate modification, small molecule system construction and the like, and the research on isoflavone which is another important functional component in the bean dregs is rarely reported. Soy isoflavones are a class of polyphenolic compounds with a wide range of nutritional values and health-preserving effects, and are found primarily in soy and its related foods in nature. Researches prove that the soybean isoflavone serving as a plant estrogen can effectively prevent and inhibit various cancers such as breast cancer, ovarian cancer, prostatic cancer and the like and relieve the occurrence of osteoporosis, female climacteric syndrome and the like after being eaten for a long time, and becomes a hotspot of modern nutritional health and pharmaceutical industry.
The known 12 soybean isoflavones can be classified into 2 types: the soybean isoflavone comprises free type aglycone and conjugated type aglycone, wherein the free type aglycone comprises 2-3% of the total amount of soybean isoflavone, the free type aglycone comprises Genistein (Genistein), Daidzein (Daidzein, also called Daidzein) and Glycitein (Glycitein), and the glycoside type accounts for more than 95%. Through microbial enzymolysis or acid hydrolysis, the existing form of the soybean isoflavone can be effectively converted, the glucoside type is degraded into the aglycone type, and the biological activity of the soybean isoflavone is improved. In recent years, with the great increase in the level of industrialization, the production of agricultural residues and industrial wastes poses a serious threat to the human living environment. Solid state fermentation, which generally refers to the process of microbial growth in the absence of water or almost in the absence of water, has received extensive attention from researchers with the advantages of high efficiency, low carbon, high applicability, and the like. The microorganism used for solid state fermentation can usually secrete a large amount of cellulase for enzymolysis of cellulose in the bean dregs, and the development bottleneck that the bean dregs are difficult to be palatable and not easy to digest is solved.
Generally, dried meat floss is a leisure seasoning food which is made by drying animal meat after removing water, but contains a large amount of cholesterol, and does not meet the increasingly strict requirements of modern residents on healthy diet. The invention makes bean dregs product rich in aglycone soybean isoflavone, protein and edible fungus mycelium through fermentation of special microorganism-Cordyceps militaris (Cordyceps militaris), and the bean dregs product is flocculent, and can be prepared into the vegetarian dried meat floss integrating nature, nutrition and low fat through seasoning, and the vegetarian dried meat floss can be directly eaten or used as auxiliary material in food processing industry, thereby meeting the expectations of different consumer groups on nutritional and healthy leisure food.
The bean dreg fermented products in the market are rare, and the invention of the publication No. CN 104905158B discloses a yeast-Kluyveromyces marxianus fermented bean dreg powder which is prepared by autoclaving bean dregs with the water content of 70-80 ℃, fermenting, sterilizing and drying. The method has the disadvantages that (1) because the bean dregs have high water content, the bean dregs need to be sterilized and then inoculated for fermentation, otherwise, the bean dregs are easy to decay; (2) according to the relevant standards, the yeast in the food is an undetectable microorganism, so the fermented bean dregs need to be sterilized for the second time to kill the yeast; (3) the application field of the bean dreg product obtained after fermentation is not explained, and the bean dreg product is not applied to the development of leisure food such as vegetarian dried meat floss.
Publication numbers CN 104382026B and CN 104323224B respectively disclose a vegetarian meat floss with health care function and a preparation method thereof, and a preparation method of pleurotus eryngii vegetarian meat floss, which are based on plant raw materials and are seasoned to prepare vegetarian meat floss with animal meat biting feeling. The method has the disadvantages that (1) the production cost is reduced compared with that of animal meat, but the method has certain limitation, does not comprehensively utilize processing byproducts in the production process, and still has the phenomenon of resource waste; (2) the processing method is too single, only adopts a physical method to treat the raw materials, does not combine biochemical methods and other methods, does not pay attention to or improve the nutritive value of the raw materials, and has relatively low added value of products.
Third, the invention
The invention aims to obtain a method for processing bean dregs into vegetable dried meat floss products, the method has the advantages of low raw material cost, simple production process, high content of daidzein and glycitein two aglycon type soybean isoflavones, obvious health care function and suitability for different crowds.
The technical problem to be solved by the invention is as follows: the soybean processing by-product, namely the bean dregs, is comprehensively utilized in an energy-saving, low-carbon and environment-friendly way, and the processing process of the bean dregs does not need repeated sterilization through the solid-state fermentation of the cordyceps militaris, so that the content of aglycon-type soybean isoflavone in the bean dregs is increased, the content of insoluble cellulose in the bean dregs is reduced, the product has a silk-like structure, and the basic appearance and taste of the vegetarian dried meat floss are met.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: a method for preparing vegetable dried meat floss products by cordyceps militaris fermented bean dregs comprises the following steps:
(1) bean dreg pretreatment: recovering soybean dregs which are byproducts of the processing of soybeans, and storing the soybean dregs at a temperature of between 18 ℃ below zero and 80 ℃ below zero for later use;
(2) drying the bean dregs: unfreezing the bean dregs obtained in the step (1) at normal temperature, drying in a forced air drying oven, and crushing and sieving to obtain bean dregs with certain moisture content;
(3) preparing cordyceps militaris inoculation liquid: sequentially picking the Cordyceps militaris colonies on the solid culture medium from bottom to top by using inoculating loops, and dissolving in sterile water to make the inoculating liquid have a certain concentration;
(4) solid state fermentation: adding the cordyceps militaris mycelium liquid obtained in the step (3) to the bean dregs obtained in the step (2) according to a certain inoculation ratio, uniformly mixing, sealing by using a sealing cover with air holes, and culturing in a constant-temperature and constant-humidity box to obtain fermented bean dregs;
(5) the product is used: and (3) regarding the bean dregs obtained after the fermentation of the cordyceps militaris in the step (4), the bean dregs are in a silk-like shape and can be seen in a wire drawing state, the bean dregs can be used as raw materials of the vegetarian dried meat floss to be used, and the meat floss leisure food with the appearance and the taste similar to animal meat can be prepared after seasoning and processing.
In the step (2), the unfreezing temperature is 15-30 ℃, the drying condition is 45-70 ℃, and the water content in the dried bean dregs is controlled to be 1-15% by mass, preferably 5-10% by mass;
in the step (3), the concentration of the cordyceps militaris mycelium inoculation liquid is calculated according to the number of mycelium inoculation rings dissolved in sterile water, and the concentration of the prepared bacterial liquid is 0.1-0.5 ring/mL ring number to volume ratio, preferably 0.2-0.3 ring/mL ring number to volume ratio;
in the step (4), the inoculation proportion is 1-20% by volume and mass percent, preferably 10% by volume and mass percent;
in the step (4), the solid-state fermentation conditions comprise that the temperature is 20-30 ℃, the humidity is 60-95%, the culture time is 3-60 days, preferably, the humidity is 75-90%, and the culture time is 14-28 days;
the method can obtain fermented bean dregs suitable for processing vegetarian dried meat floss.
In the step (5), the seasoning and processing conditions are that 5-50% by volume and mass of vegetable oil, 0-10% by mass of monosodium glutamate, 0.1-10% by mass of salt, 0.1-10% by mass of white granulated sugar and a little sesame are added into the fermented bean dregs obtained in the step (4), wherein 0 represents that the vegetable oil, the monosodium glutamate, the salt, the white granulated sugar and the sesame are not added, and the mixture is fried to be light yellow at the temperature of 80-100 ℃;
in the step (5), besides the seasoning treatment mode, the bean dreg product obtained in the step (4) can be directly eaten or used as an ingredient in food processing, and the adding proportion is 1-99% by mass, preferably 10-50% by mass;
the method can obtain final product of bean dregs vegetarian dried meat floss.
In the fermented soybean residue seasoned vegetable dried meat floss product, compared with the unfermented soybean residue obtained in the step (2), the content of Daidzein (Daidzein) is increased by 5-50%, the content of Glycitein (Glycitein) is increased by 1-30%, and the two aglycon-type soybean isoflavones can be used as functional components to provide a higher additional value for the soybean residue product obtained in the step (5).
In the fermented bean dreg flavored vegetable dried meat floss product, the content of insoluble cellulose is reduced by 5-60% compared with that of unfermented bean dregs obtained in the step (2), the product is in a loose silk-like shape, has slight wiredrawing and has no bad flavor, and the basic sensory properties of the vegetable dried meat floss flavored leisure food are provided for the bean dreg product obtained in the step (5).
The invention takes soybean dregs as raw materials, and prepares fermented soybean dregs which have good appearance and shape and no bad smell and can be suitable for processing vegetarian dried meat floss products or used as auxiliary materials to be added into other foods through the preparation links of drying, bacterial liquid preparation, inoculation, solid state fermentation and the like, and forms novel vegetarian dried meat floss products rich in aglycone soybean isoflavone through seasoning and processing, thus being nutritional and healthy.
The advantages and the beneficial effects of the invention are as follows:
due to the defects of poor palatability, difficult digestion, difficult storage and the like, the bean dregs are always limited in development and utilization, and are mostly used as feeds or treated as wastes, thereby causing serious resource waste. In nature, soybean isoflavone is mainly contained in soybean-related food, and can effectively prevent and inhibit various cancers such as breast cancer, ovarian cancer, prostatic cancer and the like, and relieve the occurrence of osteoporosis, female climacteric syndrome and the like. The aglycone isoflavone in the soybean product has higher biological activity than the aglycone isoflavone, but the content of the aglycone isoflavone is only 2-3 percent of the total isoflavone, the content of daidzein and glycitein is respectively increased by 5-50 percent and 1-30 percent in the bean dreg dried meat floss after fermentation, and the dried meat floss product is rich in unique functional components. Therefore, the method utilizes the soybean processing by-product, namely the bean dregs, fully considers and excavates the action of the soybean isoflavone, and solves the problem of extremely low content of the aglycone isoflavone, thereby being one of the advantages of the invention.
Solid state fermentation is a traditional and modern biotechnology, has low requirement on moisture content, and is widely concerned by researchers with the advantages of high efficiency, low carbon, strong applicability and the like. The invention selects the cordyceps militaris mycelium to ferment the bean dregs, the moisture content of the dried bean dregs is controlled to ensure that the bean dregs are suitable for the growth of the cordyceps militaris without primary sterilization, and no putrefying bacteria are bred, meanwhile, the cordyceps militaris is edible fungus and has various nutritive values, the cordyceps militaris can be used as food ingredients for processing according to relevant regulations, and the fermented bean dregs can be directly used for edible or seasoning processing without secondary sterilization. Compared with other related patents of the existing bean dreg fermentation, the invention can reduce the secondary heating and sterilization links in the preparation process, has simple operation, furthest retains the sensory, flavor and nutritive value of the raw materials, and can be used as the second advantage.
After the solid state fermentation of the cordyceps militaris, the dried meat floss containing the bean dregs and seasoning is based on the bean dregs, the dried meat floss containing the bean dregs and processed by seasoning is almost free of fat, and better meets the modern dietary requirements of residents on low fat and low sugar, the content of insoluble cellulose in the product is reduced by 5-60%, and the dried meat floss is more palatable and easy to digest. Therefore, the bean dreg vegetarian dried meat floss product has good palatability, strong digestibility and similar color and texture as dried meat floss, and is the third advantage of the invention.
The invention has the following beneficial effects:
1. the fermentation conditions of the cordyceps militaris are controlled, the microbial enzymolysis effect of the cordyceps militaris can effectively convert the existing form of soybean isoflavone, the content of two glucoside types, namely daidzin and glycitin, in bean dregs is definitely reduced, the two glucoside types are converted into corresponding aglycon types, namely daidzein and glycitein, the bean dregs subjected to solid state fermentation of the cordyceps militaris are processed into vegetable dried meat floss food, the aglycon type isoflavone content of the vegetable dried meat floss food is at least improved by 6-80%, and the vegetable dried meat floss food is suitable for being eaten by three-high crowds and has the potential effect of preventing and inhibiting various diseases.
2. The water content is properly controlled during the drying treatment of the bean dregs, so that the growth state of the fungus cordyceps militaris is good, the bean dregs can not be corrupted without being sterilized in advance, the flavor and the quality of the product can be better reserved by simplifying the sterilization processes before and after fermentation, volatile substances in the vegetarian dried meat floss comprise meat flavor substances such as 3-methyl butyraldehyde, methyl heptenone and the like, and lipids and alcohols such as amyl nitrite, isoamyl acetate, methyl laurate, geranyl isovalerate, phenethyl alcohol and the like, and the content of the substances in the product which is processed after the high-temperature sterilization is reduced by about 60-100%.
3. Cordyceps militaris is selected as a fermentation strain, the growth state of the mycelium provides flocculent and viscoelasticity for the bean dreg vegetable dried meat floss, so that the content of insoluble cellulose in the product is reduced by over 50 percent, the bad impressions of bean dreg, indigestibility and the like are improved, and the product has real taste similar to the dried meat floss.
The invention applies biotechnology means to the development of traditional leisure food, the selected microbial strains are edible, the bean dregs can be fermented under the condition of low water activity, the putrefaction phenomenon is avoided, the sterilization link in the processing process is reduced, the produced bean dreg dried meat floss product not only has lower insoluble cellulose content, the appearance character accords with the expectation of the public on the dried meat floss product, but also two soybean isoflavone aglycones are obviously converted, so that the dried meat floss leisure food has higher nutritional and functional values, and has important significance for strengthening the additional value of the dried meat floss product and improving the comprehensive utilization degree of the bean dregs.
Description of the drawings
Fig. 1 is a product diagram of bean dregs vegetarian dried meat floss.
Fifth, detailed description of the invention
The invention will be better understood from the following examples. However, those skilled in the art will readily appreciate that the description of the embodiments is only for illustrating the present invention and should not be taken as limiting the invention as detailed in the claims.
In the examples, the moisture content is mass percent, the inoculation amount is volume mass percent, and the addition amount is mass percent.
Comparative example 1:
the bean dregs produced by processing the soybean milk are recovered and stored at minus 18 ℃ for standby, the frozen bean dregs are taken out and unfrozen at 25 ℃, then the bean dregs are dried in a 60 ℃ blast drying oven until the water content in the bean dregs is 15 +/-1%, cordyceps militaris mycelia on a solid culture medium are picked up from bottom to top by using an inoculating loop and dissolved in sterile water to prepare a bacterial liquid with the concentration of 0.05 loop/mL, then the bacterial liquid is added into the bean dregs according to the inoculation amount of 35 +/-1%, a sealing cover with air holes is used for sealing, the bean dregs are placed in a constant temperature and humidity incubator with the temperature of 18 +/-1 ℃ and the humidity of 95 +/-1% for solid state fermentation, the culture time is 70 days, the fermented bean dregs are caked in appearance and have no loose texture, 3% of vegetable oil, 0.1% of edible salt and 0.1% of white granulated sugar are added for seasoning, the bean dregs are uniformly stirred, and are fried and cooked at 70 +/-1 ℃ and then packaged into a vegetarian. The final product has high water content, no fiber feeling, no meat flavor, and appearance not matched with dried meat floss product, and compared with bean dregs before fermentation, the total content of daidzein and glycitein has no significant difference.
The bean dregs before fermentation and the prepared bean dregs vegetable dried meat floss product in the comparative example 1 are detected according to the following method, and the content of the aglycone type soybean isoflavone in the bean dregs vegetable dried meat floss product is determined.
The method for measuring daidzein and glycitein comprises adding 80% methanol solution at a mass-volume ratio of 1: 20, wrapping a container with tinfoil paper, extracting soy isoflavone in 65 deg.C water bath for 2h, cooling, adding 0.8mL 2M sodium hydroxide solution, reacting at room temperature for 10min, adding 0.5mL glacial acetic acid, filtering, diluting the filtrate to 10mL with 50% methanol at constant volume, centrifuging at 4500 × g for 5min, filtering with 0.45 μ M filter membrane, and measuring by HPLC method18Column, mobile phase: phase a contains 88% by volume of water, 10% by volume of methanol and 2% by volume of acetic acid, phase B is 100% by volume of methanol, flow rate: 1mL/min, detector: a photodiode array detector; detection wavelength: 260 nm; sample introductionQuantity: 20 μ L, mobile phase gradient elution conditions are shown in Table 1.
TABLE 1 HPLC mobile phase gradient elution conditions
Time (min) Phase A (%) Phase B (%)
0 90 10
25 40 60
30 40 60
31 90 10
36 90 10
Comparative example 2:
recovering bean dregs left after production of soybean protein, storing at-18 deg.C, taking out frozen bean dregs, thawing at 25 deg.C, placing in 35 deg.C blast drying oven, oven drying to water content of 50 + -1% in bean dregs, picking Cordyceps militaris mycelium from bottom to top with inoculating loop, dissolving in sterile water, preparing bacterial liquid with the concentration of 0.2 ring/mL, adding the bacterial liquid into the bean dregs according to the proportion of 25 +/-1 percent of inoculation amount, sealing with a sealing cover with air holes, placing in a constant temperature and humidity incubator with temperature of 28 + -1 deg.C and humidity of 90 + -1% for solid state fermentation for 7 days, wherein the fermented bean dregs have no loose texture and are agglomerated, adding 3% of vegetable oil, 0.1% of edible salt and 0.1% of white granulated sugar for seasoning, stirring uniformly, frying at 70 +/-1 ℃, curing and packaging to obtain a vegetarian dried meat floss finished product. The final product has high water content, certain putrefactive flavor, no meat flavor, and no loose appearance.
Compared with the existing dried meat floss products in the market, according to the relevant regulations made by the dried meat floss products in the national standard GB/T23968-2009, the results of the microbial index evaluation of the dried meat floss containing bean dregs obtained in the comparative example 2 are shown in the table 2.
TABLE 2 microbial index evaluation table for bean dregs vegetarian dried meat floss
Figure RE-GSB0000187622670000061
The method for measuring the microorganism comprises the following steps: refer to the general rule of food microbiology inspection of GB 4789.1-2016 food safety national standard.
Comparative example 3:
collecting bean dregs wastes generated in the processing of soybean milk, storing at-20 ℃ for standby, taking out the frozen bean dregs, thawing at the normal temperature of 25 ℃, then drying in a 60 ℃ forced air drying oven until the water content in the bean dregs is 15 +/-1%, autoclaving at 121 ℃ for 20min, selecting cordyceps militaris mycelia from bottom to top on a solid culture medium by using an inoculating loop, dissolving in sterile water to prepare a mycelium solution with the concentration of 0.2 loop/mL, inoculating the cordyceps militaris on the dried bean dregs in a ratio of 10 +/-1% under the aseptic condition, sealing by using a sealing cover with air holes, placing in a constant temperature and humidity incubator with the temperature of 22 +/-1 ℃ and the humidity of 90 +/-1%, carrying out solid state fermentation for 14 days, carrying out secondary sterilization on the fermented bean dregs at 121 ℃ for 15min, taking out, adding 10% of vegetable oil, 0.15% of edible salt and 0.2% of white granulated sugar, uniformly stirring, frying to slight yellow at the temperature of 90 +/-1 ℃, and packaging to obtain the bean dreg vegetarian dried meat floss. The final product has high water content, no loose appearance, heavy cooked bean taste, single flavor and no meat flavor, wherein the detection amount of meat flavor substances such as 3-methyl butyraldehyde, methyl heptenone and the like is zero, the content ratios of other volatile substances such as isoamyl acetate, methyl laurate and phenethyl alcohol are respectively 0.02%, 0.1% and 0.08%, and the content of arginine is zero.
The dried meat floss product containing okara extract prepared in comparative example 3 was examined according to the following method to determine the contents of flavor substances and flavor-forming amino acids therein.
The volatile substance determination method comprises the steps of inserting an extraction head of a solid-phase micro-extractor into a headspace of a sample bottle through a polytetrafluoroethylene spacer, extracting for 30min at 50 ℃, extracting the extraction head, inserting the extraction head into a GC-MS sample inlet, desorbing at 250 ℃ for 1min, wherein gas chromatography conditions comprise an HP-5MS (30m × 25mm × 25 μm) capillary column, carrier gas He, flow rate of 1mL/min, programmed temperature rise as shown in Table 3, mass spectrum conditions comprise 280 ℃, ionization EI (electron ionization), ion source temperature of 230 ℃, electron energy of 70eV, and scanning mass range of 40-500 m/z.
TABLE 3 gas chromatography temperature programming conditions
Time (min) Sample inlet temperature (. degree. C.) Starting temperature (. degree.C.)
0 260 40
14 - 180
15 - 180
25 - 280
45 - 280
The determination method of the amino acid content comprises the following steps: refer to the determination of amino acid in GB 5009.124-2016 national food safety standard food.
Comparative example 4:
collecting bean dregs wastes generated in the processing of soybean milk, storing at-80 ℃ for later use, taking out the frozen bean dregs, unfreezing at the normal temperature of 25 ℃, then drying in a blast drying oven at 55 ℃ until the moisture content in the bean dregs is 10 +/-1%, meanwhile, picking mucor mycelium from bottom to top on a solid culture medium by using an inoculating loop, dissolving the mucor mycelium in sterile water, and preparing a mycelium solution with the concentration of 0.1 loop/mL; for Rhizopus, its spores were prepared to a concentration of 105Suspension per mL; the yeast and the lactic acid bacteria are respectively activated twice in PDA and MRS liquid culture media, and the concentration of the bacterial liquid is 106CFU/mL. Under aseptic conditions, inoculating preparation solutions of four strains of mucor, rhizopus, microzyme and lactobacillus on dried bean dregs in a ratio of 15 +/-1%, sealing by using a sealing cover with air holes, placing in a constant-temperature constant-humidity incubator with the temperature of 25 +/-1 ℃ and the humidity of 80 +/-1%, performing solid state fermentation for 28 days, adding 20% of vegetable oil, 0.5% of edible salt and 0.5% of white granulated sugar into the fermented bean dregs, seasoning, uniformly stirring, and frying at the temperature of 95 +/-1 ℃ to yellowish.
The end product of comparative example 4 was subjected to sensory evaluation according to the relevant provisions made by the national standard GB/T23968-2009 on meat floss products, the results of which are shown in table 4.
TABLE 4 organoleptic evaluation table for bean dregs product fermented by different strains
Figure RE-GSB0000187622670000081
Example 1:
collecting bean dregs wastes generated in the processing of soybean milk, storing at-20 ℃ for standby, taking out the frozen bean dregs, unfreezing at the normal temperature of 25 ℃, then drying in a 60 ℃ blast drying oven until the water content in the bean dregs is 15 +/-1%, simultaneously, selecting cordyceps militaris mycelia from bottom to top on a solid culture medium by using an inoculating loop, dissolving the cordyceps militaris mycelia in sterile water to prepare a mycelium solution with the concentration of 0.2 loop/mL, inoculating cordyceps militaris on the dried bean dregs in a proportion of 10 +/-1% under the aseptic condition, sealing by using a sealing cover with air holes, placing in a constant-temperature and constant-humidity incubator with the temperature of 22 +/-1 ℃ and the humidity of 90 +/-1%, carrying out solid-state fermentation for 14 days, obtaining dry and fluffy bean dregs with the faint scent of beans and the fragrance of edible fungi, adding 10% of vegetable oil, 0.15% of edible salt and 0.2% of white granulated sugar, uniformly stirring, parching at 90 + -1 deg.C to slight yellow, and packaging to obtain bean dregs vegetarian meat floss. The final product has low water content, loose appearance, certain silky shape and strong meat flavor, and can basically cover the beany flavor, wherein the content of meat volatile substances such as 3-methyl butyraldehyde, methyl heptenone and the like is respectively 3.98 percent and 0.01 percent, the content of other substances such as isoamyl acetate, methyl laurate and phenethyl alcohol is respectively 0.57 percent, 0.4 percent and 0.29 percent, and the content of arginine is 0.12 percent.
Compared with the existing dried meat floss products in the market, according to the relevant regulations of the dried meat floss products in the national standard GB/T23968-2009, the dried meat floss containing bean dregs extract prepared in the example 1 is subjected to sensory evaluation, physicochemical index evaluation and microbial index evaluation, and the results are respectively shown in tables 5, 6 and 7.
TABLE 5 sensory evaluation of dried bean dregs vegetarian meat floss
Figure RE-GSB0000187622670000091
TABLE 6 evaluation chart of physical and chemical indexes of bean dregs vegetarian dried meat floss
Figure RE-GSB0000187622670000092
TABLE 7 microbial index evaluation table for bean dregs vegetarian dried meat floss
Figure RE-GSB0000187622670000093
The method for measuring the moisture content comprises the following steps: refer to the measurement of moisture in GB 5009.3-2016 national food safety standard food.
The method for measuring the total sugar content comprises the following steps: and the reducing sugar and non-reducing sugar in the grain are tested according to GB/T5513-2019 grain and oil.
The fat content determination method comprises the following steps: refer to the measurement of fat in food of GB 5009.6-2016 national standard for food safety.
The method for measuring the protein content comprises the following steps: refer to the determination of protein in GB 5009.5-2016 food safety national standard food.
The method for measuring the microorganism comprises the following steps: refer to the general rule of food microbiology inspection of GB 4789.1-2016 food safety national standard.
The dried meat floss product obtained in example 1 was examined according to the following method to determine the contents of flavor substances and flavor-forming amino acids.
The volatile substance determination method comprises the steps of inserting an extraction head of a solid-phase micro-extractor into a headspace of a sample bottle through a polytetrafluoroethylene spacer, extracting for 30min at 50 ℃, extracting the extraction head, inserting the extraction head into a GC-MS sample inlet, desorbing at 250 ℃ for 1min, wherein gas chromatography conditions comprise an HP-5MS (30m × 25mm × 25 μm) capillary column, carrier gas He, flow rate of 1mL/min, programmed temperature rise as shown in Table 8, mass spectrum conditions comprise 280 ℃, ionization EI (ionization mode), ion source temperature of 230 ℃, electron energy of 70eV, and scanning mass range of 40-500 m/z.
TABLE 8 gas chromatography temperature programming conditions
Time (min) Sample inlet temperature (. degree. C.) Starting temperature (. degree.C.)
0 260 40
14 - 180
15 - 180
25 - 280
45 - 280
The determination method of the amino acid content comprises the following steps: refer to the determination of amino acid in GB 5009.124-2016 national food safety standard food.
Example 2:
collecting bean dregs wastes generated by processing soybean milk, storing at-80 ℃ for later use, taking out the frozen bean dregs, unfreezing at 25 ℃ at normal temperature, then drying in a 55 ℃ blast drying oven until the moisture content in the bean dregs is 10 +/-1%, meanwhile, selecting cordyceps militaris mycelia from bottom to top on a solid culture medium by using an inoculating loop, dissolving the cordyceps militaris mycelia in sterile water to prepare a 0.1-loop/mL mycelium solution, inoculating the cordyceps militaris on the dried bean dregs in a ratio of 15 +/-1% under the aseptic condition, sealing by using a sealing cover with air holes, placing in a constant-temperature constant-humidity incubator with the temperature of 25 +/-1 ℃ and the humidity of 80 +/-1%, carrying out solid-state fermentation for 28 days, obtaining dry and fluffy bean dregs with faint scent of beans and strong edible fungus fragrance, adding 20% of vegetable oil, 0.5% of edible salt and 0.5% of white granulated sugar, uniformly stirring, parching at 95 + -1 deg.C to slight yellow, and packaging to obtain bean dregs vegetarian meat floss. The final product has low water content, loose appearance, certain silkiness, obvious meat flavor, crisp outside and tender inside, and the content of daidzein is increased by 22.3 percent, the content of glycitein is increased by 9.8 percent and the content of insoluble cellulose is reduced by 30.2 percent compared with the content of bean dregs before fermentation according to the measurement, which is shown in Table 9. The vegetarian dried meat floss product produced by the cordyceps militaris fermented bean dregs has strong palatability, attractive flavor and unique nutritive value, and can be widely favored by different crowds.
TABLE 9 Soy isoflavone to insoluble cellulose content
Name (R) Bean dregs before fermentation Bean dreg vegetarian dried meat floss
Daidzin (mg/kg) 2.40±0.18 1.69±0.09
Daidzin (mg/kg) 4.43±0.21 3.03±0.13
Daidzein (mg/kg) 3.13±0.05 3.82±0.08
Glycitein (mg/kg) 10.89±0.12 11.96±0.10
Insoluble cellulose (mg/g) 422.52±13.26 294.92±8.07
Compared with the existing dried meat floss products in the market, according to the relevant regulations of the dried meat floss products in the national standard GB/T23968-2009, the dried meat floss containing bean dregs extract prepared in the example 2 is subjected to sensory evaluation, physicochemical index evaluation and microbial index evaluation, and the results are respectively shown in the tables 10, 11 and 12.
TABLE 10 sensory evaluation of dried bean dregs vegetarian meat floss
Figure RE-GSB0000187622670000111
TABLE 11 evaluation chart of physical and chemical indexes of vegetable dried meat floss with bean dregs
Figure RE-GSB0000187622670000112
TABLE 12 evaluation table for microbial indexes of vegetable dried meat floss from bean dregs
Figure RE-GSB0000187622670000121
The method for measuring the moisture content comprises the following steps: refer to the measurement of moisture in GB 5009.3-2016 national food safety standard food.
The method for measuring the total sugar content comprises the following steps: and the reducing sugar and non-reducing sugar in the grain are tested according to GB/T5513-2019 grain and oil.
The fat content determination method comprises the following steps: refer to the measurement of fat in food of GB 5009.6-2016 national standard for food safety.
The method for measuring the protein content comprises the following steps: refer to the determination of protein in GB 5009.5-2016 food safety national standard food.
The method for measuring the microorganism comprises the following steps: refer to the general rule of food microbiology inspection of GB 4789.1-2016 food safety national standard.
The bean dregs before fermentation and the prepared bean dregs vegetable dried meat floss products in example 3 are detected according to the following method, and the content of the aglycone type soybean isoflavone in the bean dregs vegetable dried meat floss products is determined.
The method for measuring daidzein and glycitein comprises adding 80% methanol solution at a mass-volume ratio of 1: 20, wrapping a container with tinfoil paper, extracting soy isoflavone in 65 deg.C water bath for 2h, cooling, adding 0.8mL 2M sodium hydroxide solution, reacting at room temperature for 10min, adding 0.5mL glacial acetic acid, filtering, diluting the filtrate to 10mL with 50% methanol at constant volume, centrifuging at 4500 × g for 5min, filtering with 0.45 μ M filter membrane, and measuring by HPLC method18Column, mobile phase: phase a contains 88% by volume of water, 10% by volume of methanol and 2% by volume of acetic acid, phase B is 100% by volume of methanol, flow rate: 1mL/min, detector: a photodiode array detector; detection wavelength: 260 nm; sample introduction amount: 20 μ L, mobile phase gradient elution conditions are shown in Table 1.

Claims (8)

1. A method for preparing vegetable dried meat floss products by cordyceps militaris fermented bean dregs is characterized by comprising the following steps: the soybean processing by-product bean dregs are recovered and stored at-18 to-80 ℃ for standby, the unfrozen bean dregs are dried by hot air, crushed and sieved, cordyceps militaris mycelium suspension is inoculated according to a certain proportion under the aseptic condition, the culture is carried out under the condition of constant temperature and constant humidity, the fermented bean dregs which can be used for processing vegetarian dried meat floss are prepared, 5 to 50 percent of vegetable oil (calculated by volume mass percent), 0 to 10 percent of monosodium glutamate (calculated by mass percent), 0.1 to 10 percent of salt (calculated by mass percent), 0.1 to 10 percent of white granulated sugar (calculated by mass percent), a little sesame and the like are added for seasoning, the roasted product is fried at 80 to 100 ℃, the frying end point is that the bean dregs are yellow and mature, and the bean dregs vegetarian dried meat floss product is finally obtained after packaging.
2. The method according to claim 1, wherein the thawing temperature is 15-30 ℃, and the drying condition is that the bean dregs are dried by hot air at 45-70 ℃ until the moisture content of the bean dregs is 1-15% (based on the mass of the moisture in the bean dregs in percentage of the total mass).
3. The method as claimed in claim 1, wherein the inoculation condition is that the inoculating loop picks up white mycelium from bottom to top at the root of the colony of the cordyceps militaris, and the white mycelium is uniformly mixed in sterile water to prepare bacterial liquid with the concentration of 0.1-0.5 loop/mL (based on the proportion of the number of the fungus loops contained in the sterile water to the total volume), and the inoculation amount is 1-20% (based on the volume of the mycelium suspension in the bean dregs to the total mass percent).
4. The method of claim 1, wherein the culturing is performed under a temperature of 20 to 30 ℃ and a humidity of 60 to 95% (based on the mass of water in the culture space as a percentage of the total volume) for 3 to 60 days of standing solid state fermentation, and the sealing cover of the fermentation vessel is provided with air holes.
5. Fermented okara obtained by the process according to any one of claims 1 to 4.
6. The fermented bean dregs of claim 5, which have certain fiber feeling and thread-drawing shape, can be used for flavoring and stir-frying to produce bean dregs vegetarian dried meat floss products, can be directly eaten or used as an ingredient in food processing, and has an addition ratio of 1-99% (based on the mass of the fermented bean dregs in the prepared food accounting for the total mass).
7. The dried bean dregs vegetable dried meat floss product of claim 1, wherein the Daidzein (Daidzein) and Glycitein (Glycitein) contents are respectively increased by 5-50% and 1-30% compared with the soybean dregs before fermentation, the percentage increase of Daidzein content is calculated as (Daidzein content in product-Daidzein content in soybean dregs before fermentation)/Daidzein content in soybean dregs before fermentation) × 100%, and the percentage increase of Glycitein content is calculated as (Daidzein content in product-Daidzein content in soybean dregs before fermentation)/Daidzein content in soybean dregs before fermentation) × 100%).
8. The dried bean dregs vegetarian meat floss product of claim 1, wherein the insoluble cellulose content is reduced by 5-60%, and the percentage reduction of the insoluble cellulose content is calculated by (insoluble cellulose content in the dried bean dregs before fermentation-cellulose content in the product)/cellulose content in the dried bean dregs before fermentation) × 100%.
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