98results about How to "Reduce beany smell" patented technology

The invention discloses a production method of a high-salt diluted and low-temperature fragrant soy sauce, which comprises the following steps of: (1) curing raw materials including wheat and defatted soybeans, and then uniformly mixing the wheat and the defatted soybeans; (2) inoculating aspergillus oryzae strains to the obtained raw material mixture so as to obtain a yeast; (3) cultivating the yeast for 44-48 hours at a temperature of 25-30 DEG C so as to obtain a mature yeast; (4) adding 2.0-2.5 weight times of saline water into the mature yeast so as to obtain a raw soy sauce mash; (5) moving the raw soy sauce mash to the inside of an airtight fermentation tank for fermenting: firstly fermenting for 23-27 days at a temperature of 13-17 DEG C, then continuing to ferment at a temperature of 28-32 DEG C, and on the 28-32nd days, adding mixed fermentation strains into the fermentation tank and continuing to ferment; in the process of fermentation, stirring by using a compressed air flow; and fermenting for more than six months so as to obtain a mature soy sauce mash; and (6) squeezing and filtering the mature soy sauce mash so as to obtain the low-temperature fragrant soy sauce. According to the invention, the conversion rate of proteins in raw materials is high, and the contents of ammonia nitrogen, total nitrogen, soybean peptides and soybean oligosaccharides in the prepared soy sauce are high.

The invention provides a double protein pudding product, which comprises the following components by mass part: 2-5 parts of soybean protein, 3-8 parts of milk powder, 4-8 parts of sweetener, 0.4-0.8 parts of modified starch, 0.1-0.6 parts of food gum and 80-85 parts of water. According to the double protein pudding product, vegetable protein and animal protein are combined, the protein content is high, the tissue state is finer, and the double protein pudding product is a nutrition and health product. The double protein pudding product has reasonable distribution ratio, so that the pudding product has a semi-solidification type state, and has soft and fine mouthfeel, and just melts in the mouth, the double protein pudding product is different with the gel feeling of a traditional pudding product, and provides different desert experience to the consumer.

The invention discloses a method for improving the flavor of bacillus natto fermented whole-soybean milk, and belongs to the technical field of fermented soybean product processing. With soybeans being raw materials, whole-soybean milk is prepared through the technology of selecting, soaking, hot water heating, coarse smashing, ultrafine smashing and high-pressure homogenizing, bacillus natto and lactic acid bacteria are separately inoculated into the sterilized and cooled whole-soybean milk to be fermented, then bacillus natto fermented soybean milk and lactic acid bacterium fermented soybean milk are mixed and blended according to a proportion, and then the whole-soybean milk is obtained. While the taste is guaranteed, the soybeans are fully utilized, in this way, pollution to the environment is avoided, and the capacity, for generating acid and aroma in the soybean milk, of lactic acid bacteria is utilized for effectively improving the flavor of the fermented soybean milk. Meanwhile, the liquid fermentation technology that bacillus natto and lactic acid bacteria are separately fermented and then blended is adopted, pipeline transportation can be achieved, control over fermentation conditions and a fermentation end point is easier, the range is easy to enlarge, the components are easy to control, and follow-up processing is simple.

The invention discloses soybean milk. The soybean milk comprises the following components in parts by weight: 60-68 parts of soybeans, 50-65 parts of white sugar, 850-875 parts of water, 2-4 parts of a soybean-milk stabilizing agent and 0.8-1.5 parts of other auxiliary materials, wherein the pH is 7.0-7.3. A dry-process preparation method for the soybean milk comprises the following steps: (1) adopting a baking dry process for enzyme deactivation and peeling, namely sieving the soybeans to remove impurities, putting into a baking oven, baking for 10-18 minutes under the temperature of 100-110 DEG C, taking out the soybeans when the soybeans have the 40%-50% cooking degree, cooling and peeling; (2) grinding into soybean milk, namely carrying out coarse crushing on the peeled soybeans in the step (1) till irregular particles with the particle diameter being 2-3mm appear, then adding water with the weight being 2-2.5 times of the weight of the soybeans, and grinding the soybeans in the form of irregular particles into the soybean milk; (3) adding the auxiliary materials for mixing the soybean milk: (4) blending; (5) adjusting the pH, and adding water to obtain the constant volume; (6) homogenizing and sterilizing; and (7) carrying out canning and secondary sterilization. The dry-process preparation method has the advantages that the production period is short, the cost is low and the production operation is easy.

The invention discloses mung bean and soy bean milk and a method for preparing same. The method for preparing the mung bean and soy bean milk comprises the following steps: boiling the mung beans in boiling water for 1-5min; soaking the boiled mung beans in water with the temperature of not higher than 40 DEG C for 4-8h, wherein the proportion of the mung beans to the water is 1:3-7; soaking soy beans in water with the temperature of not higher than 40 DEG C for 4-8h, wherein the proportion of the soy beans to the water is 1:3-7; mixing the soaked mung beans and the soaked soy beans; adding water with the temperature of 80-100 DEG C to grind the soaked mung beans and the soaked soy beans; filtering to obtain the raw mung bean and soy bean milk; adding xanthan gum to the raw mung bean and soy bean milk, wherein the mass of the xanthan gum is 0.05-0.1 percent of the mass of the raw mung bean and soy bean milk; and homogenizing and sterilizing the raw mung bean and soy bean milk at high pressure to obtain the mung bean and soy bean milk. The method for preparing the mung bean and soy bean milk is easy, optimizes all the parameters, saves water and time and has low cost, and the mung bean and soy bean milk prepared with the method has good taste, flavor and color, abundant nutrients and long shelf life, therefore, the method for preparing the mung bean and soy bean milk is suitable for the industrial production.

The invention discloses vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor, and a preparation method of the vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor. Plant isolated protein and plant wire drawing protein are used as basic raw materials, vegetable oil, edible salt, natural pigment, a compounding enzyme preparation, a compounding thickening agent, compounding spice, a compounding sweetening agent, a compounding sweetening agent, edible essence, modified starch and the like are used as auxiliary materials, andthrough steps of performing beany flavor elimination and bitter flavor elimination treatment, performing marinating, performing preserving, chopping and mincing, performing stirring, performing stuffing, performing sterilization and the like, the vegetable protein sausages are obtained. The beany flavor and the bitter flavor can be effectively reduced, and mouth feel, flavor and color of the vegetable protein sausages are similar to those of traditional meat sausages; besides, the vegetable protein sausages does not contain animal raw materials; and through high-temperature sterilization, thevegetable protein sausages can be preserved at normal temperature for 6 months.

The invention relates to a preparation method for peptide-containing whole bean powder, and soya-bean milk, thick soy milk and bean powder prepared by the same. The preparation method includes the following steps: performing pretreatment on a soybean raw material, and performing hot refining; performing enzyme hydrolysis, performing protease hydrolysis or complex enzyme hydrolysis on soya-bean milk prepared by the step two, wherein the soya-bean milk can generate soybean peptide after enzyme hydrolysis so that peptide-containing soya-bean milk can be prepared; and adding one or more combinations of seasoning, food ingredients and functional ingredients into the peptide-containing soya-bean milk after the enzyme hydrolysis so that the peptide-containing soya-bean milk with compound tastes can be prepared. Thus, simple process steps and low production costs can be achieved, and bean dregs cannot be discharged, so that the full utilization of soybean fiber can be realized, and the full utilization of whole bean resources can be achieved; and pollution to environmental protection can be avoided, and therefore, traditional bean product industries can be enhanced.

The invention mainly relates to the technical field of foods, and discloses fermented bean dreg paste. The fermented bean dreg paste is made from the following raw materials of bean dregs, brine, peanuts, millet, carrots, bacillus natto, lactic acid bacteria and a garlic extract. The fermented bean dreg paste is rich in raw materials, balanced in nutrients, rich in fresh and fragrant taste, moderate in stickness, acid, hot and palatable; bean dregs are turned into wealth from waste, so that the fermented bean dreg paste is low in price, and the economic returns are increased by 21.4%; the bean dregs are collected, then freeze drying is performed on the collected bean dregs, moisture in the bean dregs is removed, beany flavor is reduced, besides, the absorption of brine by the bean dregs can be increased, and product fragrance can be improved; millet is fried to generate fragrance, water is added, and then cooking is performed, so that the starch dextrinization of the millet is accelerated, digestion and absorption are promoted, and the fragrance and the viscosity of rice porridge are increased; and after dried bean dregs are added to the brine and the peanut powder, the bacillus natto is inoculated, and fermentation is performed, so that nutrient components in the bean dregs are fully utilized, natto kinase is produced, palatable taste is increased, the beany flavor is reduced, the digestion and the absorption are promoted, and heart and cerebral vessels are protected.

The invention provides spicy composite bean dreg sauce and processing method thereof. The spicy composite bean dreg sauce comprises the following components in parts by weight: 54-56 parts of edible vegetable oil, 28-30 parts of fermented bean dregs, 5.2-6.4 parts of chilli powder, 1.8-2.2 parts of soybean paste, 1.6-1.8 parts of thick broad-bean sauce, 1.8-2.2 parts of edible salt, 1.3-1.5 parts of cooked sesame kernels, 1.0-1.2 parts of bruised ginger, 0.8-1.0 part of trehalose, 0.6-1.0 part of chicken essence seasoning, 0.4-0.6 part of white granulated sugar, 0.2-0.4 part of five spice powder and 0.2-0.4 part of seed powder of Chinese prickly ash. The processing method mainly comprises the following steps: processing of the fermented bean dregs, stir-frying, filling and sterilizing. The spicy composite bean dreg sauce is nutrient-rich, tastes fine and smooth, is delicious, and is outstanding in flavor, attractive in color and long in expiration date.

The invention discloses a production method for preparing high-moisture low-allergen vegetable meat from rice protein. The production method comprises the following steps of selecting raw materials ofthe rice protein, pea protein and rice starch; adding the raw materials of the rice protein, the pea protein and the rice starch into a sealed powder stirring tank, and performing stirring and mixingto obtain a mixture; injecting water into the powder stirring tank, controlling the moisture of the mixture to be 10-40%, and performing stirring for 5-20 minutes; in a double-screw extruder and cooling extrusion equipment, supplementing the moisture of the mixture to be 60-80%; and performing atomization spraying after material extrusion forming, then cutting the materials into protein blocks, and performing vacuum packaging on the protein blocks. High-moisture tissue protein prepared from the pea protein and the rice protein as the main raw materials has the better elasticity, chewiness andmeat texture in comparison with traditional dry process tissue protein, does not need to be rehydrated, and can be directly used as the plant meat raw material.

The invention discloses a soybean vegetarian meat raw material containing seaweed dietary fibers. The soybean vegetarian meat raw material comprises 70-90 parts of soybean protein isolate and 5-30 parts of seaweed dietary fibers, wherein the soybean protein isolate and the seaweed dietary fibers are extruded and puffed in a temperature range of 100 to 130 DEG C the soybean vegetarian meat raw material containing the seaweed dietary fibers and a product thereof, disclosed by the invention, have good meat-like food chewing property and water-retaining property; and the beany flavor is remarkablyreduced and the soybean vegetarian meat raw material has a relatively good weight losing effect.

The invention discloses a method for preparing fermented soybean yogurt. The method comprises steps as follows: components of raw materials in proper parts are mixed and comprise soybean milk powder or soybean milk, essence and water; the following two-step fermentation process is performed: in the first step of fermentation, a culture is added to a raw material mixture and fermented at the temperature of 35-45 DEG C, optionally, 40-45 DEG C for 4-6 h; in the second step of fermentation: fermentation is performed at the temperature of 30-40 DEG C, optionally, 35-40 DEG C for 13-16 h.

The invention relates to full-bean tofu and a processing method thereof. The processing method comprises the steps of washing, soaking, peeling, smashing, slurry cooking, solidification and forming treatment, wherein before smashing, soybeans are subjected to freeze drying until the content of the moisture is not higher than 10%. According to the full-bean tofu and the processing method thereof, aphysical processing mode is adopted, parameters in the operation process are easy to control, and nutrient substances in soybean grains can be effectively and efficiently reserved. The full-bean tofuprepared by means of the processing method is high in nutrient content, unique in flavor and good in palatabibility.

The invention relates to a making method of soybean milk being stable and free from layering. The making method is characterized by at least comprising the following stages of (a) crushing stage: crushing water and materials into slurry; and (b) boiling stage which comprises the steps of heating the slurry to first temperature T1, and maintaining the first temperature for 2-10 minutes, and the step of continuing performing warming to second temperature T2, and maintaining the second temperature for 2-10 minutes, wherein the T1 is 65-75 DEG C, the T2 is 75-95 DEG C, and the T2 is greater than the T1. Compared with the prior art, the soybean milk is stable and free from layering, and good in mouth feel.

The invention relates to a soybean aqueous extract with low anti-nutritional components and a preparation method of the soybean aqueous extract. Specifically, the soybean aqueous extract has the pH ranging from 4.8 to 6.5 and the particle size Dmean ranging from 3.00 [mu] m to 16.00 [mu] m, for example, 3.29 [mu] m to 15.15 [mu] m; and/or the D90 ranging from 8.00 [mu] m to 25.00 [mu] m, for example, 8.55 [mu] m to 24.56 [mu] m. The preparation method comprises the steps as follows: providing raw soybean milk obtained after separation of milk residues; conducting centrifugal separation on the raw soybean milk to obtain a clear liquid; adjusting the pH of the clear liquid to be 6.5 or below, for example, 4.8-6.5, preferably, 5.0-6.4; and allowing the clear liquid to pass through a filter membrane with the interception value being 20,000 Dalton or below. The soybean aqueous extract obtained with the method has excellent acid resistance and anti-nutritional factors such as phytic acid can be effectively removed by the aid of the filter membrane under the acid condition.

The invention provides a method for preparing yuba by using a soybean water enzyme method emulsion and residue, and relates to the technical field of food processing. According to the present invention, the method mainly comprises: crushing, puffing, enzymolysis, deodorization, centrifugation, spray drying, blending, homogenization, heating, drying and other steps; and the method overcomes the disadvantages in the prior art, effectively improves the nutrient content of the traditional yuba product, improves the composition of the nutrients, reduces the waste of the bean residue during the production, improves the taste of the yuba, and reduces the bean odor, such that the obtained yuba has advantages of nutrition, delicious taste and the like.