Making method of superfine hericium erinaceus powder tofu cheese

Abstract

The invention discloses superfine hericium erinaceus powder tofu cheese. Soya-bean milk and cow milk are mixed according to a mass ratio, the liquid temperature is maintained, superfine hericium erinaceus powder, calcium chloride, a fermentation agent and citric acid are added, fermentation is continuously carried out for 6-7 hours, and after fermentation is completed, a product is quickly pouredinto a mold for standing and squeezing to obtain a tofu cheese blank. Afterwards, the tofu cheese blank is after-cooked for 18-24 hours in a refrigerated storage of 4 DEG C, then a back-pressure sterilization kettle is adopted for sterilization, and afterwards, the tofu cheese with the shelf life of 6-8 months can be obtained. The proportion of amino acid in the made tofu cheese is reasonable, through the addition of the hericium erinaceus powder, the human body can be assisted in digestive absorption, and meanwhile, high caloric value, high fat and other trouble brought by traditional cheeseare reduced. Through microjet nanometer dispersing treatment, the hericium erinaceus powder can be better dispersed and dissolved when entering gastric juice, the bioavailability of the hericium erinaceus powder is improved, and the defect that the cheese is inconvenient to absorb is sufficiently overcome. Particularly, through the addition of the citric acid, the absorption of calcium by the human body is promoted, the phenomenon of particulate characters occurring to the cheese is also effectively overcome, and finally, the cheese is fine and smooth in mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for preparing tofu cheese with superfine Hericium erinaceus powder and the tofu cheese with superfine Hericium erinaceus powder prepared by the method. Background technique [0002] Cheese, also known as cheese, is a fermented milk product. Its properties are similar to common yogurt. They are all made through fermentation and contain lactic acid bacteria that can be healthy. However, the concentration of cheese is higher than that of yogurt. Yogurt is higher, similar to solid food, and therefore richer in nutritional value. Every kilogram of cheese products is concentrated from 10 kilograms of milk, rich in protein, calcium, fat, phosphorus and vitamins, and is a pure natural food. Most of the cheeses on the market are made from cow's milk by acid method and rennet method. Although cheese is rich in nutrients, it is not easy to digest if you eat too much chees...

AI Technical Summary

Problems solved by technology

Although the utilization rate of soybeans has been improved and a richer variety has been provided for cheese products, it is still weak in terms of nutrition and taste optimization.

[0005] In view of the above-mentioned deficiencies, a kind of ultrafine hericium erinaceus powder tofu with reasonable ratio of amino acid, low energy and low fat is not only more conducive to human body to absorb the ingredients in cheese after eating, but also can avoid defects such as difficulty in absorption caused by traditional cheese Cheese is much needed in the industry right now