111results about How to "No beany smell" patented technology

The invention discloses leisure vegetarian meat based on textured soybean protein. The vegetarian meaty food is prepared from the textured soybean protein as a raw material by the procedures of soaking and cleaning to remove beany flavor and peculiar smell, dewatering, surface oiling and sizing, imitating meat to supply flavors, sterilizing at high temperature and the like. The product is free of beany flavor, abundant in nutrient, convenient to carry, high in meat imitating degree, and moderate in saltiness and sweetness, mellow and delicious, strong in sensual appeal, and unique in flavor, has the chewing feeling of a real meat fiber and the flavor of meat, is a novel instant leisure flavor vegetarian product. Not only is the variety of the leisure bean products enriched, but also a new convenient and delicious choice is provided for vegetarian crowd.

The invention relates to a method capable of improving the instant dissolving performance of soybean milk powder and belongs to the technical field of soybean product processing. The method comprises the following steps: (1) adding weak alkali water into soaked soybeans according to a certain proportion for pulping and after pulping, carrying out pulp and residue separation to obtain raw soybean milk; (2) after pulsed electric field processing is performed on the raw soybean milk, adding a proper amount of emulsifier, then carrying out high-pressure steam pulp boiling to obtain cooked soybean milk, adding a proper amount of citric acid into the cooked soybean milk, then adding protease for enzymolysis, carrying out enzyme deactivation and filtering after enzymolysis, adding a certain amount of a reducing agent into the filtered soybean milk to carry out blending and uniform mixing, carrying out vacuum concentration after the blended soybean milk is homogenized, and after concentration, carrying out spray-drying and spraying of soybean phospholipid oil to obtain the instant soybean milk powder. The method has the advantages that the requires process equipment is simple, and is safe to operate; according to the method, the pulsed electric field technology and the enzymolysis technology are utilized; by the synergistic effect of the added reducing agent and emulsifier, the instant dissolving performance of the prepared soybean milk powder is improved; meanwhile, the prepared soybean milk powder has no beany flavor and bitter taste.

The invention discloses a production method of sour soybean milk with good flavor. The method comprises the following steps: with kilogram and liter as the mass unit and volume unit respectively, adding water to the soybean at a mass-volume ratio of (1:4)-(1:6), adding NaHCO3, stirring uniformly and soaking for 6-14 hours at normal temperature; grinding the soaked soybean in hot water at 80-90 DEG C, sieving and boiling to obtain soybean milk; based on the volume of the soybean milk, adding (5-8)% of sucrose, (0-1)% of lactose and (0-1)% of glucose, wherein the percent is according to mass-volume ratio; after sufficient dissolution, treating at a temperature of 70-121 DEGE C; cooling, and inoculating 0.02-0.06g/L ready-to-use starter or adding an activated leavening agent accounting for (5-8)% of the soybean milk by volume; culturing for 12-18 hours at 30-37 DEG C, and refrigerating to obtain sour soybean milk with good flavor. By adopting the method disclosed by the invention, the obtained sour soybean milk does not have beany flavor and is moderately sour and sweet, refreshing in taste and uniform in texture.

The invention relates to a method for preparing peony polypeptide from cake meal which is obtained through preparing peony seed oil by squeezing peony seeds, the polypeptide prepared by the method and application of the polypeptide. During the preparation of the polypeptide, various microbes are added to ferment or various proteases are added to be subjected to enzymolysis, so as to obtain the peony polypeptide product. The product can be in the form of powder, granules, tablets, capsules, oral liquid and the like. The peony polypeptide has the efficacy advantages of lowering cholesterol, lowering blood pressure, promoting fat metabolism, resisting fatigue, enhancing human immunity, regulating human physiological functions and the like and has broad development and application prospect in the fields of food industry, health care, medicine and the like.

The invention relates to preparation technique and application of non-odor soybean. The preparation technique of non-odor soybean comprises cleaning, alkali treatment, microwave treatment, drainage and drying treatment and package, wherein the aqueous alkali comprises one or mixture of a plurality of sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, sodium hydroxide and potassium hydroxide. The preparation technique combines the chemical treatment mode with the physical treatment mode to remove the beany flavor, the activity of the lipoxidase of the treated soybean is completely lost, and bean products prepared by the non-odor soybean do not generate n-hexylaldehyde or any beany flavor; besides, the preparation technique provided by the invention can eliminate the antinutritional factors in the soybean, the activity of the hemagglutinin and the urease of the treated soybean is completely lost, and the activity loss rate of the trypsin inhibitor is larger than 75%; and meanwhile, the nutritive value of the soybean is not being damaged at all.

The invention relates to a method for producing soymilk and bean curd, in particular to a method for producing soymilk and bean curd without bean smell. The key technical points of the invention are as follows: hot water is utilized for a grinding step so as to remove the bean smell primarily, and a degassing step is added after a siruping step to further remove the bean smell. The bean product with pleasing flavor produced by the method is free of bean smell, rich in nutrients, easy to digest and absorb, and suitable for both the old and the young, representing a top grade product on a dinner table. Furthermore, the bean product has a longer service life than that of regular bean products, and can be preserved for seven days at the temperature of 0-5 DEG. C.

The invention discloses a pulping process for a commercial soybean milk machine, which belongs to the technical field of food processing and solves the technical problems that the existing commercial soybean milk machine is time-consuming in pulping, and the quality and mouthfeel of the soybean milk are bad. The pulping process provided by the invention comprises the following steps: a soybean soaking stage of heating up a water tank to a set temperature and draining water to a hopper, mixing the water and the soybeans in the hopper; a pulping stage of crushing the soybeans into serous fluid by a pulping part under the driving of a motor, and draining the serous fluid to a serous fluid barrel; a serous fluid stewing stage of heating up the serous fluid in the serous fluid barrel until the serous fluid is stewed thoroughly, wherein the mixing temperature T1 of the soybeans and water in the soybean soaking stage is not higher than 64 DEG C. The soybeans are soaked at a low temperature, so that an effect of separating protein in the soybeans within a short time is achieved, quality and mouthfeel of soybean are improved, and the pulping efficiency is improved.

The invention relates to an extraction method of soluble dietary fiber in soybean dregs, belonging to the technical field of dietary fiber. Aiming at the problems that the content of total dietary fiber in the soybean dregs is relatively high, but the content of the soluble dietary fiber in the soybean dregs is very low, the invention provides the extraction method of the soluble dietary fiber in the soybean dregs. The method provided by the invention comprises the following steps: culturing and activating lactobacillus bulgaricus and streptococcus thermophilus by using soybean dreg juice and skimmed milk powder aqueous solution; carrying out domestication and mixing to prepare mixed bacterial liquid; inoculating the mixed bacterial liquid into soybean dreg mixed liquid; carrying out fermentation; hydrolyzing multiple macromolecular substances in the soybean dregs so as to improve the yield of the soluble dietary fiber in the soybean dregs; sterilizing the fermented soybean dregs, and then carrying out mixed hydrolysis on the sterilized soybean dregs and cellulase so as to further improve the yield of the soluble dietary fiber in the soybean dregs; and carrying out filtering, concentration, alcohol precipitation, drying and grinding so as to prepare the soluble dietary fiber in the soybean dregs.

The disclosure relates to pea protein vegan plant-based yoghurt and a preparation method thereof. The preparation method comprises the steps that peas are smashed and are prepared into suspension liquid, then an alpha-amylase at a medium temperature is added to react, and then a pH value is adjusted to 9-10; and then the suspension liquid is centrifuged, a supernatant of the suspension liquid is collected, the pH value of the supernatant is adjusted to 3-5, and a pea protein precipitate is collected by centrifugation. After the pH value of the precipitate is adjusted to 6.5-7.5, the pea protein precipitate is mixed with anionic polysaccharide and the pH value is adjusted to 3-5.5 after hydration, and an incubated product containing a protein-polysaccharide electrostatic complex is obtainedby incubation. The incubated product is mixed with sugar and the like, then the product is sterilized after two-stage homogenization treatment, active bacteria are added for fermentation, and the peaprotein vegan plant-based yoghurt is obtained after cold storage. The vegan plant-based pea yoghurt can be prepared by the preparation method. The vegan plant-based yoghurt prepared by the method hasa better flavor.

The invention provides a preparation method of soybean protein isolate free from beany flavor, which depends on the production technology of the soybean protein isolate and comprises the steps of adding a proper amount of ethyl maltol for condition modification, then adding a soybean flavor masking agent for modification, and finally using a flash evaporation flavor-removing work procedure for modification. The invention has the advantages of simple and feasible technology, low energy consumption, low production cost, quick dissolution velocity of products, good stability and relatively good emulsifying capacity, and is free from the beany flavor, the color of the products is yellowish, and the quality indexes of the soybean protein isolate, through detection, accords with standards.

The invention provides a preparation method of fermented soybean milk and relates to the technical field of food fermentation. The preparation method primarily comprises (1), cleaning soybeans, peeling, degerminating and soaking; (2), processing through a jet cavitation machine, separating milk from bean dregs, and flashing; (3), extracting soybean milk, adding stabilizers into the soybean milk and dissolving, blending, homogenizing, sterilizing and cooling; (4), fermenting. The fermented soybean milk is fermented based on full vegetation without any bean flavor, bitter taste or other bad smell, has smooth taste, thick fermented fragrance, rich nutrition, low production cost and good flavor, and is free of animal origins in production.

The invention provides a manufacturing method of instant beany-flavor-free cold drink soybean powder. The manufacturing method comprises the following steps of: (1) selecting materials: taking soybean separated proteins and soybeans as raw materials; (2) carrying out two times of deodorization: a, carrying out the first time of the deodorization: roughly grinding with hot water at 80-85 DEG C; adjusting PH (Potential of Hydrogen) to 6.8-7.0 in a roughly grinding process; and carrying out the second time of the deodorization: after separating slurry and residues, adding 0.15-0.2% of calcium stearoyl lactylate before sterilizing and deodorizing. The manufacturing method disclosed by the invention prepares the soybean powder with the character which is similar with milk powder; the soybean powder does not have a beany flavor and the color of the product is milk white; and the manufacturing method of the instant beany-flavor-free cold drink soybean powder widens the application range of the soybean powder in high-end cold drink raw material powder, improves the quality and reduces the cost.

The present invention discloses a preparation method for soybean noodles and belongs to the technical field of food processing. The preparation method is characterized in that: each 100 grams of dry noodles contains 45-55 grams of all-purpose flour, 15-20 grams of full-defatted soybean protein powder, 10-15 grams of pumpkin flour, 5-10 grams of full-defatted peanut protein powder, 0.3-0.5 grams of salt and 13-15 grams of water. The preparation process comprises dough making, aging, rolling, bar cutting, drying, cutting, weighing, packaging and other steps. The soybean noodles prepared according to the present method are rich in nutrition and have significant economic benefits, and the technical problems such as thick beany flavor and short shelf life of traditional soybean noodles are solved according to the preparation method.

The present invention discloses a double-protein yoghurt beverage and a preparation method thereof. The double-protein yoghurt beverage contains the following components by weight percentage: 18 to 35 percent of milk, 0.4 to 1.2 percent of soybean protein, 3 to 10 percent of edible sugar, 0.5 to 0.7 percent of emulsification stabilizer, 0.3 to 0.6 percent of acidity regulator, 0.03 to 0.15 percent of flavor substance, and the rest is water. In the preparation method, firstly the soybean protein is dispersed into the water for homogenization to obtain the soybean protein solution and then mixed with the other components; then the conventional preparation technology is adopted to well solve the stability of the final product. The double-protein yoghurt beverage provided by the present invention contains animal protein, lactoprotein, and plant protein, soybean protein, thus having abundant nutrition and good taste.

The invention discloses a preparation method of high fibrin vegetarian meat, and belongs to the technical field of food processing. Proteins and oligopeptides are extracted from hemp seed cakes through alkaline extraction and fermentation, and nano hemp seed dietary fibers are prepared by the fibers in the cakes processed through a high pressure homogenization technology, so that the comprehensiveutilization of the hemp seed cakes can be realized; the extracted protein and oligopeptide solutions and the nano dietary fiber solution are taken as feeding water, and the high fibrin vegetarian meat is prepared with vegetable proteins, so that demands of fitness people and vegetarians for high protein and high dietary fiber products can be met; and in the meantime, the disadvantages of tough taste of the products caused by the addition of common insoluble dietary fibers can be avoided, and the taste of the products can be improved.

The invention discloses a production method of special soybean protein powder for tofu pudding. The production method specifically comprises the following steps: (1) soaking soybeans in water for 14-16 hours, then smashing and grinding into thick liquid, filtering to remove residues, performing high-pressure steam sterilization on filtrate, and cooling to obtain soybean milk; (2) dropwise adding citric acid into the soybean milk to adjust the pH value to 5.0-6.0, then adding neutral protease for enzymatic hydrolysis, and filtering to obtain soybean milk enzymatic hydrolysate; and (3) sequentially performing enzyme deactivation treatment and spray drying on the soybean milk enzymatic hydrolysate to obtain the special soybean protein powder. The production method disclosed by the invention significantly improves the yield and efficiency of soybean protein and removes impurity components in the soybeans, thereby ensuring the functional characteristics of solubility, gel property, emulsibility and the like of the soybean protein; and furthermore, the production method is advanced in process, reasonable in process, controllable in operation and suitable for large-scale production.