Auricularia auricula is delicious and nutritious. It is a health food with high protein and low fat. It is rich in carbohydrates, vitamins and inorganic salts. Regular consumption has the effects of nourishing blood, keeping skin rosy and radiant. In addition, Auricularia auricula has high medicinal value, and has the functions of preventing and treating iron deficiency anemia, removing impurities in the stomach, clearing away lung heat and moistening lung, relieving cough, lowering blood pressure and resisting cancer.
Soybean is rich in nutrition, containing about 40% protein, 0/8% fat/kloc and 25% carbohydrate. Contains 8 essential amino acids; Essential fatty acids, lecithin, cephalin, inositol phospholipids and mineral elements such as calcium, iron, phosphorus and potassium are abundant. At the same time, it also contains a small amount of water-soluble vitamins, saponins, isoflavones and other physiologically active substances, which is very beneficial to the human body.
The traditional method of making lactone tofu has some shortcomings, such as complex technology, high labor intensity, low yield and storage intolerance. In recent years, tofu made with glucono-δ-lactone as coagulant has fine texture, delicious taste, no loss of protein, rich nutrition and high yield. Compared with ordinary tofu, it is more resistant to storage and easy for industrial aseptic production. This method not only changes the traditional processing technology of tofu, but also meets the needs of consumers and has broad prospects.
Auricularia lactone tofu is a new type of tofu made of nontoxic and harmless gluconic acid-δ-lactone instead of traditional brine as coagulant, which belongs to nutritious fortified food. Auricularia lactone tofu is based on ordinary lactone tofu, and a certain amount of Auricularia is added, so that lactone tofu not only contains rich soybean protein, but also strengthens the nutrition of Auricularia, which is especially suitable for the elderly and children, and opens up a new way for the comprehensive development of soybean and Auricularia resources.
Vinegar production has a history of more than two thousand years in China. As an indispensable condiment in people's daily life, its unique nutritional value and disease prevention and fitness function have long been recognized by the world and have been highly valued and welcomed at home and abroad. Modern medical and food experts have proved that vinegar is rich in organic acids, which can soften plant fibers, promote sugar metabolism, dissolve bones in animal foods, promote the absorption of calcium and phosphorus, and relieve "fatigue substances" in muscles, namely lactic acid and pyruvate; Vinegar can also regulate the acid-base balance in blood, help digestion, promote the absorption of nutrients in food, and inhibit and reduce the generation of oxides during aging.
Auricularia auricula acetic acid beverage is made by evenly mixing fermented mycelium of Auricularia auricula and apple juice after wall breaking and homogenization. Auricularia auricula vinegar beverage not only has the unique flavor and health care function of vinegar beverage, but also has the unique nutritional and pharmacological effects of Auricularia auricula. It is a health drink suitable for all ages and has a great market development space.
Due to the high nutritional value of auricularia auricula, more and more auricularia auricula foods and health products have been developed. Besides auricularia lactone tofu and auricularia vinegar beverage, there are auricularia spiced dried, auricularia wafer, auricularia instant noodles, auricularia sugar, auricularia instant powder and other products, which have a broad market development space.