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Method for preparing vegetarian dried meat floss product from cordyceps millitaris fermented glycine max dregs

A technology for fermenting bean dregs and vegetarian floss, which is applied to the functions of food ingredients, food ingredients, and food ingredients as taste improvers, etc. It can solve the problems of low added value of products, waste of resources, and attention to or improvement of nutritional value of raw materials.

Inactive Publication Date: 2020-07-07
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages are that (1) the production cost is lower than that of animal meat, but it has certain limitations and does not comprehensively utilize the by-products in the production process, and there is still a waste of resources; (2) the processed The method is too single, only using physical methods to process raw materials, without combining biochemical methods, and not paying attention to or improving the nutritional value of raw materials, and the added value of products is relatively low

Method used

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  • Method for preparing vegetarian dried meat floss product from cordyceps millitaris fermented glycine max dregs
  • Method for preparing vegetarian dried meat floss product from cordyceps millitaris fermented glycine max dregs
  • Method for preparing vegetarian dried meat floss product from cordyceps millitaris fermented glycine max dregs

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Experimental program
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Embodiment 1

[0069]Collect the bean dregs waste from soybean milk processing, store them at -20°C until ready to use, take out the frozen bean dregs, thaw at room temperature at 25°C, and then dry them in a blast drying oven at 60°C until the moisture content in the bean dregs is 15±1 %, at the same time, use an inoculation loop to pick the mycelium of Cordyceps militaris from bottom to top on the solid medium, dissolve it in sterile water, and prepare a mycelial solution with a concentration of 0.2 rings / mL. The dried bean dregs are inoculated with Cordyceps militaris at a ratio of 10±1%, sealed with a sealing cover with air holes, and placed in a constant temperature and humidity incubator at 22±1°C and humidity 90±1% for solid-state fermentation. The cultivation time is 14 days. The fermented bean dregs are dry and fluffy, accompanied by the fragrance of beans and edible fungi. Add 10% vegetable oil, 0.15% edible salt and 0.2% white sugar to taste, stir evenly, and store at 90±1°C Stir-...

Embodiment 2

[0088] Collect the bean dregs waste from soybean milk processing, store them at -80°C until ready to use, take out the frozen bean dregs, thaw at room temperature at 25°C, and then dry them in a blast drying oven at 55°C until the moisture content in the bean dregs is 10±1 %, at the same time, use an inoculation loop to pick the mycelium of Cordyceps militaris from bottom to top on the solid medium, dissolve it in sterile water, and prepare a mycelium solution with a concentration of 0.1 loop / mL. The dried bean dregs are inoculated with Cordyceps militaris at a ratio of 15±1%, sealed with a sealing cover with air holes, and placed in a constant temperature and humidity incubator at 25±1°C and humidity 80±1% for solid-state fermentation. The cultivation time is 28 days. The fermented bean dregs are dry and fluffy, accompanied by the fragrance of beans and strong edible fungus aroma. Add 20% vegetable oil, 0.5% edible salt and 0.5% white sugar to taste, stir evenly, and store at ...

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Abstract

The invention discloses a method for preparing a vegetarian dried meat floss product from cordyceps millitaris fermented glycine max dregs. A glycine max processing byproduct, namely glycine max dregs, is adopted as a raw material, through solid fermentation, flavor blending and frying with cordyceps millitaris, contents of two soy isoflavones, namely daidzein and glycitein, can be remarkably increased, the content of insoluble cellulose can be reduced, and the vegetarian dried meat floss product which is rich in aglycone isoflavones, proteins and edible fungi, is cotton-like and fluffy and has sensitive, physical and chemical and microorganism indexes similar to those of dried meat floss is prepared. The product prepared by using the method is "natural, nutrient and low-grease", and expectation of different customers on nutrient and healthy foods can be met. Solid fermentation used in the method is a traditional and modern biological technology, is efficient and low-carbon, good in applicability and simple to operate, and is free of secondary sterilization; the cordyceps millitaris can be used as an edible fungus, the mycelia of the cordyceps millitaris is rich in nutrition, and the flavor and the drawing feeling of the product can be also improved. By adopting the method, the nutrition and functional value of the vegetarian dried meat floss leisure food can be effectively intensified, and great significances in increasing additional values of the vegetarian dried meat floss product and promoting comprehensive utilization of the glycine max dregs can be achieved.

Description

[0001] 1. Technical field [0002] The invention provides a method for preparing vegetarian meat floss products by fermenting bean dregs with Cordyceps militaris, and belongs to the technical field of food processing. [0003] 2. Background technology [0004] Soybean (Glycine max (L.) Merr.) is one of the four major staple foods in my country. Statistics from 2017 to 2018 show that China, as a major soybean producer and consumer in the world, has an annual soybean output of about 15 million tons and a total consumption of about 110 million tons, which are mainly used in the oilseed and soybean product processing industries. Okara is the main processing by-product in the production process of tofu, soymilk, soybean protein isolate, etc. In the field of tofu production alone, my country can produce about 2.8 million tons of okara every year. However, due to the defects of low water solubility, poor palatability, difficulty in digestion and storage, the development and utilizati...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L11/00A23L11/30A23L31/00A23L11/50
CPCA23L33/00A23L11/07A23L11/37A23L31/00A23V2002/00A23L11/50A23V2200/30A23V2200/14
Inventor 吴寒夏秀东刘小莉
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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