阅读说明：本技术 一种灵芝保健腐乳的生产方法 (Production method of lucid ganoderma health-care fermented bean curd ) 是由 李红光 于 2021-09-24 设计创作，主要内容包括：一种灵芝保健腐乳的生产方法,涉及食品配方技术领域。其特征在于,由如下重量份的原料制成：豆浆110份、灵芝粉4份。本发明的有益效果是：配方科学、合理、新颖；营养丰富、易于消化吸收、口感良好,且具有减肥、调节血压、调节血糖、调节血脂、预防心脑血管疾病等保健功能。(A production method of lucid ganoderma health-care fermented bean curd relates to the technical field of food formulas. The feed is characterized by being prepared from the following raw materials in parts by weight: 110 parts of soybean milk and 4 parts of ganoderma lucidum powder. The invention has the beneficial effects that: the formula is scientific, reasonable and novel; rich nutrition, easy digestion and absorption, good taste, and has health promotion effects of reducing weight, regulating blood pressure, regulating blood sugar, regulating blood lipid, and preventing cardiovascular disease and cerebrovascular disease.)

1. The production method of the lucid ganoderma health-care fermented bean curd is characterized by comprising the following raw materials in parts by weight: 110 parts of soybean milk and 4 parts of ganoderma lucidum powder.

2. The production method of the ganoderma lucidum health-care fermented bean curd according to claim 1, which is characterized by comprising the following production steps: (1) putting the soybean milk and the ganoderma lucidum powder into a stainless steel stirrer, fully and uniformly stirring, adding water, and adjusting the concentration of the mixed slurry to 6-8 Baume degrees to obtain ganoderma lucidum soybean milk for later use; (2) heating and boiling the ganoderma lucidum soybean milk, keeping the boiling state for 6-9 minutes, naturally cooling to 70-80 ℃, adding 18-22 Baume brine solution for curdling, standing for 10-13 minutes after finishing, properly crushing the uncongealed beancurd, scooping into a squeezing die groove of an electric hydraulic blank making machine with square cloth, inwards folding the square cloth, wrapping the periphery, squeezing under pressure, uncovering the wrapping cloth after finishing, and cutting into blocks according to the required size to obtain ganoderma lucidum beancurd blanks for later use; (3) when the temperature of the ganoderma lucidum bean curd blank is naturally reduced to 25 ℃, the ganoderma lucidum bean curd blank is moved into a culture room, and mucor strain liquid is sprayed on the ganoderma lucidum bean curd blank to obtain a mucor bean curd blank for later use; (4) standing the mucor tofu blanks for culturing for 37-39 hours to obtain fungus blanks for later use when the mucor tofu blanks are full of mucor; (5) rubbing the fungus blanks, putting the fungus blanks into a fermentation tank after rubbing, taking salt accounting for 5% of the weight of the fungus blanks, chili powder accounting for 1%, yellow wine accounting for 2%, white spirit accounting for 3%, pepper accounting for 2% and soy sauce accounting for 4% of the weight of the fungus blanks, adding cool boiled water, pouring the water into the fermentation tank after fully mixing the water and the water to the extent that the water can submerge the fungus blanks, sealing the fermentation tank, and pickling for 40-60 days to obtain the ganoderma lucidum health-care fermented bean curd for later use; (6) packaging the ganoderma lucidum health-care fermented bean curd with food-grade packaging materials, sterilizing, and inspecting to be qualified to obtain the ganoderma lucidum health-care fermented bean curd.

3. The production method of the ganoderma lucidum health-care fermented bean curd according to claim 1, wherein the production steps of ganoderma lucidum powder are as follows: (1) preparing a ganoderma lucidum powder growth matrix: according to the weight parts, 12 parts of gynostemma pentaphylla, 4 parts of hawthorn, 1 part of kudzu root, 4 parts of wolfberry fruit, 3 parts of cassia seed, 3 parts of white paeony root, 2 parts of bighead atractylodes rhizome, 2 parts of salvia miltiorrhiza, 3 parts of orange peel, 1 part of lotus leaf, 4 parts of dried carrot, 20 parts of glucose, 5 parts of agar powder and 800 parts of sterile water; (2) weighing gynostemma pentaphylla, hawthorn, kudzu root, medlar, cassia seed, white paeony root, largehead atractylodes rhizome, salvia miltiorrhiza, orange peel, lotus leaf and dried carrot according to a formula, crushing, dissolving in sterile water, boiling, adding glucose and agar powder, stirring, adjusting the pH value to 5.5-6.5, subpackaging in a 500mL triangular bottle, and sealing by using a silica gel plug; (3) sterilizing with high pressure steam sterilizer at 130 deg.C for 30-40 min; (4) taking out and subpackaging in a culture dish with the diameter of 6cm, wherein the loading amount is 20mL, and inoculating after the matrix is solidified; (5) inoculating Ganoderma strain with the amount of 1-5 wt% into each culture dish, culturing in 28-30 deg.C incubator at dark condition until Ganoderma mycelia are covered on the surface of the substrate, collecting all the materials in each culture dish, and pulverizing to obtain Ganoderma powder.

Technical Field

The invention belongs to the technical field of food formulas, and particularly relates to a production method of lucid ganoderma health-care fermented bean curd.

Background

Fermented bean curd, also known as "fermented bean curd", is a bean food which is processed twice, is a famous fermented seasoning with national features, and is a common dish on a dining table or used for cooking. Fermented bean curd, fermented soya beans and other bean products are healthy foods which are greatly appreciated by nutriologists. The raw material dried bean curd is a bean product with high nutritive value originally, has 15 to 20 percent of protein content, is equivalent to meat, and simultaneously contains rich calcium. The fermented bean curd is fermented by the mould in the preparation process, so that the digestion and absorption rate of protein is higher, the vitamin content is richer, and because the phytic acid in beans is decomposed by microorganisms, minerals such as iron, zinc and the like which are originally low in absorption rate in soybeans are easier to absorb by a human body; meanwhile, as the microorganisms synthesize the vitamin B12 which is not contained in common vegetable food, vegetarian people often eat fermented bean curd, and pernicious anemia can be prevented.

With the improvement of the living standard of people and the development of national economy, the quality requirement of people on fermented bean curd is higher and higher. The fermented bean curd is developing to the fine processing aspects of low salinization, nutrition, health care, convenience, serialization and the like. We have reason to believe that the national specialty of fermented bean curd will be developed more.

Disclosure of Invention

In order to overcome the problems, the invention provides a production method of lucid ganoderma health-care fermented bean curd to make up for the defects.

The technical scheme adopted by the invention for solving the technical problems is as follows: the production method of the lucid ganoderma health-care fermented bean curd is characterized by comprising the following raw materials in parts by weight: 110 parts of soybean milk and 4 parts of ganoderma lucidum powder. The production steps are as follows: (1) putting the soybean milk and the ganoderma lucidum powder into a stainless steel stirrer, fully and uniformly stirring, adding water, and adjusting the concentration of the mixed slurry to 6-8 Baume degrees to obtain ganoderma lucidum soybean milk for later use; (2) heating and boiling the ganoderma lucidum soybean milk, keeping the boiling state for 6-9 minutes, naturally cooling to 70-80 ℃, adding 18-22 Baume brine solution for curdling, standing for 10-13 minutes after finishing, properly crushing the uncongealed beancurd, scooping into a squeezing die groove of an electric hydraulic blank making machine with square cloth, inwards folding the square cloth, wrapping the periphery, squeezing under pressure, uncovering the wrapping cloth after finishing, and cutting into blocks according to the required size to obtain ganoderma lucidum beancurd blanks for later use; (3) when the temperature of the ganoderma lucidum bean curd blank is naturally reduced to 25 ℃, the ganoderma lucidum bean curd blank is moved into a culture room, and mucor strain liquid is sprayed on the ganoderma lucidum bean curd blank to obtain a mucor bean curd blank for later use; (4) standing the mucor tofu blanks for culturing for 37-39 hours to obtain fungus blanks for later use when the mucor tofu blanks are full of mucor; (5) rubbing the fungus blanks, putting the fungus blanks into a fermentation tank after rubbing, taking salt accounting for 5% of the weight of the fungus blanks, chili powder accounting for 1%, yellow wine accounting for 2%, white spirit accounting for 3%, pepper accounting for 2% and soy sauce accounting for 4% of the weight of the fungus blanks, adding cool boiled water, pouring the water into the fermentation tank after fully mixing the water and the water to the extent that the water can submerge the fungus blanks, sealing the fermentation tank, and pickling for 40-60 days to obtain the ganoderma lucidum health-care fermented bean curd for later use; (6) packaging the ganoderma lucidum health-care fermented bean curd with food-grade packaging materials, sterilizing, and inspecting to be qualified to obtain the ganoderma lucidum health-care fermented bean curd. The production steps of the ganoderma lucidum powder are as follows: (1) preparing a ganoderma lucidum powder growth matrix: according to the weight parts, 12 parts of gynostemma pentaphylla, 4 parts of hawthorn, 1 part of kudzu root, 4 parts of wolfberry fruit, 3 parts of cassia seed, 3 parts of white paeony root, 2 parts of bighead atractylodes rhizome, 2 parts of salvia miltiorrhiza, 3 parts of orange peel, 1 part of lotus leaf, 4 parts of dried carrot, 20 parts of glucose, 5 parts of agar powder and 800 parts of sterile water; (2) weighing gynostemma pentaphylla, hawthorn, kudzu root, medlar, cassia seed, white paeony root, largehead atractylodes rhizome, salvia miltiorrhiza, orange peel, lotus leaf and dried carrot according to a formula, crushing, dissolving in sterile water, boiling, adding glucose and agar powder, stirring, adjusting the pH value to 5.5-6.5, subpackaging in a 500mL triangular bottle, and sealing by using a silica gel plug; (3) sterilizing with high pressure steam sterilizer at 130 deg.C for 30-40 min; (4) taking out and subpackaging in a culture dish with the diameter of 6cm, wherein the loading amount is 20mL, and inoculating after the matrix is solidified; (5) inoculating Ganoderma strain with the amount of 1-5 wt% into each culture dish, culturing in 28-30 deg.C incubator at dark condition until Ganoderma mycelia are covered on the surface of the substrate, collecting all the materials in each culture dish, and pulverizing to obtain Ganoderma powder.

The invention takes gynostemma pentaphylla, hawthorn, kudzu root, medlar, cassia seed, white paeony root, largehead atractylodes rhizome, salvia miltiorrhiza, orange peel, lotus leaf and dried carrot as main components of a ganoderma lucidum culture medium and is used for culturing ganoderma lucidum mycelia. The nutritional ingredients in the gynostemma pentaphylla, hawthorn, kudzu root, medlar, cassia seed, white paeony root, largehead atractylodes rhizome, red-rooted salvia root, orange peel, lotus leaf and dried carrot can provide necessary nutrients for the growth and culture of lucid ganoderma on one hand, and on the other hand, the nutritional ingredients can be absorbed by the lucid ganoderma and are subjected to biotransformation with the active ingredients of the lucid ganoderma in the growth process of the lucid ganoderma mycelia, so that the bitter taste and the astringent taste in the traditional Chinese medicine ingredients are removed, and the lucid ganoderma mycelia with various integrated drug effects are cultured; the ganoderma lucidum health-care fermented bean curd prepared by crushing ganoderma lucidum mycelia to obtain ganoderma lucidum powder and mixing the ganoderma lucidum powder and soybean milk is rich in nutrition, easy to digest and absorb and good in taste, and has health-care functions of losing weight, regulating blood pressure, regulating blood sugar and blood fat, preventing cardiovascular and cerebrovascular diseases and the like.

The invention has the beneficial effects that: the formula is scientific, reasonable and novel; rich nutrition, easy digestion and absorption, good taste, and has health promotion effects of reducing weight, regulating blood pressure, regulating blood sugar, regulating blood lipid, and preventing cardiovascular disease and cerebrovascular disease.

Detailed Description

The invention will be further illustrated with reference to the following specific examples.

Examples

The production method of the lucid ganoderma health-care fermented bean curd is characterized by comprising the following raw materials in parts by weight: 110 kg of soybean milk and 4 kg of ganoderma lucidum powder. The production steps are as follows: putting the soybean milk and the ganoderma lucidum powder into a stainless steel stirrer, fully and uniformly stirring, adding water, and adjusting the concentration of the mixed slurry to be 6 Baume degrees to obtain ganoderma lucidum soybean milk for later use; heating and boiling the ganoderma lucidum soybean milk, keeping the heated and boiled ganoderma lucidum soybean milk for 9 minutes, naturally cooling the heated and boiled ganoderma lucidum soybean milk to 80 ℃, adding 18 Baume degree brine solution for curdling, standing for 10 minutes after the curdling is finished, appropriately crushing the uncongealed beancurd, scooping the uncongealed beancurd into a squeezing die groove of an electric hydraulic blank making machine with square cloth, inwards folding the square cloth, wrapping the periphery, squeezing under pressure, uncovering the wrapping cloth after the squeezing is finished, and cutting the blocks according to the required size to obtain ganoderma lucidum beancurd blanks for later use; when the temperature of the ganoderma lucidum bean curd blank is naturally reduced to 25 ℃, the ganoderma lucidum bean curd blank is moved into a culture room, and mucor strain liquid is sprayed on the ganoderma lucidum bean curd blank to obtain a mucor bean curd blank for later use; standing the mucor tofu blanks for culturing for 37 hours to obtain fungus blanks for later use when the mucor tofu blanks are full of mucor; rubbing the fungus blanks, putting the fungus blanks into a fermentation tank after rubbing, taking salt accounting for 5% of the weight of the fungus blanks, chili powder accounting for 1%, yellow wine accounting for 2%, white spirit accounting for 3%, pepper accounting for 2% and soy sauce accounting for 4%, adding cool boiled water, pouring the water into the fermentation tank after the water is enough to submerge the fungus blanks, fully mixing the materials uniformly, sealing the fermentation tank, and pickling for 60 days to obtain the ganoderma lucidum health-care fermented bean curd for later use; packaging the ganoderma lucidum health-care fermented bean curd with food-grade packaging materials, sterilizing, and inspecting to be qualified to obtain the ganoderma lucidum health-care fermented bean curd. The production steps of the ganoderma lucidum powder are as follows: preparing a ganoderma lucidum powder growth matrix: the weight parts of the health care product are 12 kg of gynostemma pentaphylla, 4 kg of hawthorn, 1 kg of kudzu root, 4 kg of wolfberry fruit, 3 kg of cassia seed, 3 kg of white paeony root, 2 kg of bighead atractylodes rhizome, 2 kg of salvia miltiorrhiza, 3 kg of orange peel, 1 kg of lotus leaf, 4 kg of dried carrot, 20 kg of glucose, 5 kg of agar powder and 800 kg of sterile water; weighing gynostemma pentaphylla, hawthorn, kudzu root, medlar, cassia seed, white paeony root, largehead atractylodes rhizome, salvia miltiorrhiza, orange peel, lotus leaf and dried carrot according to a formula, crushing, dissolving in sterile water, boiling, adding glucose and agar powder, stirring, adjusting the pH value to 5.5, subpackaging in 500mL triangular bottles, and sealing by using a silica gel plug; sterilizing with high pressure steam sterilizer at 130 deg.C for 40 min; taking out and subpackaging in a culture dish with the diameter of 6cm, wherein the loading amount is 20mL, and inoculating after the matrix is solidified; inoculating Ganoderma strain into each culture dish with an inoculum size of 5 wt%, placing in 30 deg.C incubator for dark culture, collecting all the materials of each culture dish when Ganoderma mycelia are spread on the surface of the matrix, and pulverizing to obtain Ganoderma powder.