92results about How to "Remove beany smell" patented technology

The invention relates to a bean dregs dietary fiber superfine powder and a preparation method thereof. The present invention uses wet ultrafine grinding and extrusion technology to process fresh bean dregs in time and process soybean dietary fiber powder in one step, that is, to obtain bean dregs meal by heating bean dregs to eliminate enzymes, remove fishy smell, grind, homogenize, extrude, and dry. Fiber micropowder. The present invention integrates the preparation of bean dregs dietary fiber and the modification of dietary fiber into one process, which simplifies the process; the process adopts all physical treatment methods, which avoids the safety caused by residues of additives or the impact on product composition. Negative effects and other issues, and no by-products, can realize the simultaneous completion of resource utilization and environmental protection. Compared with ordinary soybean dregs dietary fiber powder, the product of the present invention has enhanced function, improved taste and color, and passivated factors causing bad flavor, and is widely used in the fields of food and health food.

The invention relates to a method for preparing high-concentration soya-bean milk. In the method for preparing the high-concentration soya-bean milk, the high-concentration soya-bean milk is prepared by sorting, cleaning and immersing soybeans, pulping, batching, stewing pulp, deactivating enzyme, performing superfine grinding, homogenizing, degassing, performing quantitative packaging, sterilizing, cooling, and blowing dry sequentially. Compared with the prior art, the method for preparing the high-concentration soya-bean milk has the advantages that: the high-concentration soya-bean milk has high nutritional value by adding abundant edible ingredients, and due to the full utilization of bean dregs, the content of dietary fibers in the soya-bean milk is improved. In addition, in the preparation process, bean immersing water is utilized effectively to realize the zero release of production and protect environment.

The invention discloses a processing method for deodorized soybean milk. The processing method includes the steps of (1), soaking, (2), grinding, (3), centrifugation for dregs removal, (4), boiling, (5), vacuum degassing, (6), high-pressure homogenization and (7), sterilizing and packing. The processing method for the deodorized soybean milk has the advantages that process steps are simple, operability is high, beany flavor of soybean milk can be eliminated thoroughly without production efficiency reduction, production cost increase and soybean protein modification enhancement, product flavor and taste can be improved, acceptability of customers is greatly improved, and accordingly, the processing method has high promotion and application value.

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 a bean yoghourt fermenting agent with processing suitability as well as a preparation method and application thereof, and belongs to the field of bioengineering. The preparation method of the bean yoghourt fermenting agent with the processing suitability comprises the following steps: an exogenous microbial population is added into reconstituted milk, and the exogenous microbial population, the reconstituted milk and Kefir grains are mixed and fermented; after multi-generation domestication, a Kefir fermenting agent is reformed, so that the microbial population structure of the reformed Kefir fermenting agent is changed, and the reformed Kefir fermenting agent is used for fermenting bean milk so as to produce bean yoghourt; soybean isoflavone can be biologically converted, so that concentration of genistein and daidzein in the bean yoghourt is improved; the reformed Kefir grains are adopted to prepare the fermenting agent so as to ferment the beam milk, so that the Kefir bean yoghourt is smooth in taste and rich in nutrition, absorption and utilization of vegetable protein for a human body can be improved, and probiotics in the bean yoghourt is increased; the soybean isoflavone can be biologically converted, so that the concentration of the genistein and the daidzein in the bean yoghourt is improved, and the bioavailability of the soybean isoflavone is improved.

The invention discloses compound fresh-keeping tartary buckwheat noodles and a preparation method thereof, belonging to the field of noodle products. The compound fresh-keeping tartary buckwheat noodles are prepared from composite flour and water, wherein the weight ratio f the composite flour to the water is 100:(30-35); the composite flour comprises the following raw materials in percentage by weight: 68 to 80 percent of tartary buckwheat flour, 1 to 18 percent of soybean meal, 8 to 10 percent of high-gluten wheat flour, 5 to 7 percent of wheat gluten and 1 to 2 percent of refined salt. According to the compound fresh-keeping tartary buckwheat noodles and the preparation method thereof, the compound fresh-keeping tartary buckwheat noodles are prepared by a refrigeration method, a microwave thawing method, a supermicro method and other methods, has a pure taste, and is full of nutriments, the addition of a preservative is avoided, the sugar content of the compound fresh-keeping tartary buckwheat noodles is lowered, the active gluten content and the natural plant protein content are increased, the ductility, the plasticity and the water binding capacity of the fresh-keeping noodles are improved, and meanwhile, the bitterness of the tartary buckwheat noodles and the beany flavor of the soybean meal are reduced; the compound fresh-keeping tartary buckwheat noodles are difficultly cooked into paste when being cooked, easy to thoroughly cook, chewy and important for the enhancement of an insulin function and the reduction of blood sugar, so that compound fresh-keeping tartary buckwheat noodles are ideal health food for diabetes.

The invention discloses selenium-rich health dried beancurd sticks which are prepared from the following raw materials: soybeans, black soybeans, selenium-rich goat milk, broccoli, euscaphis japonica, exochorda racemosa leaf, fructus camptothecae acuminatae, ophicslcite, spice, selenium-rich maltose, salt, laminarin, udo oil and selenium-rich tea polyphenol. The selenium-rich health dried beancurd sticks disclosed by the invention have the advantages of easiness in rehydration, delicate mouthfeel, chewy property, elasticity, rich aroma, light yellow color, balanced nutrition, rich organic selenium, easiness in absorption and comprehensive healthcare functions, and realizes the functions of removing toxin, nourishing liver and improving vision, protecting heart and cerebral vessels, resisting oxidation and aging, improving immunity and resisting cancer; the soybeans and black soybeans are ground and then soaked, thus quick precipitation of active ingredients is promoted, the dosage of soybeans is saved, and the cost is lowed; the extract of traditional Chinese medicines and spice is added, the beany flavor can be eliminated, and the marinated taste of the dried beancurd sticks is enhanced; through freeze drying of the dried beancurd sticks, lots of nutritional ingredients are maintained, and the rehydration is fast; and by adding the spice, the cooking process is simplified, and the time is saved.

The invention discloses a series of nutritional synergism-type bean sprout fermented milk beverages and a preparation technology thereof. The bean sprout fermented milk beverages comprise bean sproutmilk, skimmed milk, white granulated sugar, glucose, lactic acid bacteria, sodium citrate and the like. The preparation method comprises the following steps of selecting raw materials, performing germination, performing grinding to obtain pulp, performing filtration, performing defatting, performing mixing, performing homogenizing, performing sterilization, performing cooling, performing inoculation, performing fermentation, performing after-ripening, performing cold storage and the like. Leuconostoc mesenteroides fermentation is used for the first time, so that the beany flavor of bean products can be weakened, and the preparation technology is simple and high in efficiency. The prepared series of fermented bean sprout milk beverages are novel vegetable protein beverages concurrently having mouth feel, flavor and health-care nutritive functions, and a favorable development idea is provided for efficient utilization of the nutrients of bean type foods such as soybeans.

The invention relates to sour, sweet, palatable and easy-to-process sour soybean milk without beany flavor or astringency and a preparation method thereof. The ingredients of the sour soybean milk include the following constituents in parts by weight: soy protein isolate 1%-4%, vegetable oil 0.5%-3%, sucrose 7%-10%, fructo-oligosaccharide 0.3%-1.5%, vegetable liquid 5%-10%, bacterial strains 0.02%-0.2% and the balance being water. According to the invention, the soy protein isolate which is easy to transport, store and process is adopted as an ingredient and is combined with the vegetable liquid through a specific emulsifying way of soy protein so as to greatly improve the taste and texture of the sour soybean milk, effectively avoid the beany flavor and endow finished products with a better flavor; and sourness, sweetness, the taste and the texture are significantly improved so that the obtained sour soybean milk has no beany flavor and no astringency, has a sour, sweet, palatable, tender and smooth taste and has moderate viscosity without any abnormal taste. The sour soybean milk prepared through the proportioning provided by the invention has a fresh and cool taste, is easy to absorb for people, increases the utilization rate of mixed soybean milk by avoiding the whey precipitation of the sour soybean milk and saves production cost.

The invention discloses a making method of mulberry leaf tea.The method comprises the technological steps of fresh mulberry leaf picking, cleaning, stem removing, slitting, withering, fixation, rolling, baking, stir-frying, fragrance improvement, winnowing and packing of mulberry leaf tea with different specifications.The mulberry leaf tea made through the method is attractive in appearance and bright in color, brewed tea is clear and bright, fragrant and sweet in taste, fresh, mellow, tasty and refreshing and has the rice fragrance and osmanthus fragrance, the problems that tea soup of existing mulberry leaf tea is heavy in green leaf odor and beany flavor and poor in taste are solved, the mulberry leaf tea has multiple pharmacological activities or clinical curative effects of lowering blood pressure, lowering blood fat, resisting inflammation, resisting viruses, resisting aging, loosing weight and the like after being frequently drunk, and the mulberry leaf tea is convenient to store and carry.

The invention provides high-nutrition tofu and a preparation method thereof and relates to the technical field of food processing. The preparation method includes: hulling soybeans, adding water with0.2-0.4% baking soda of volume ratio for soaking, grinding wet beans to obtain raw soybean milk, pretreating the raw soybean milk through ultrasonic waves combined with papain, and adding glutamine transaminase for solidifying to obtain tofu. The technical problem that tofu prepared by the prior art is loose in texture, high in porosity, poor in water retention performance and astringent is solved. The tofu prepared by the method is uniform in texture, high in moisture content, exquisite and tasty, so that the problem that tofu prepared by conventional methods is loose in texture, high in porosity and low in moisture content is avoided; squeezing is not needed, free amino acid content in the tofu and taste and water retention performance of the tofu are all improved remarkably, and no yellow serofluid is generated.

The invention discloses a preparation method of whole-soybean nutritive soybean milk. The whole-soybean nutritive soybean milk is processed through an advanced colloid mill. Through the colloid mill, foods can be ground into granules of 2-50 microns. Compared with a conventional mechanical mill, the colloid mill has the advantages that distinct granules are not generated, bean dregs are not produced, and all the nutrients of soybeans are made into the soybean milk, so that resources are saved, the nutrient value of the soybean milk is also increased, and the whole-soybean nutritive soybean milk has important significance on improving the constitutions of residents. The whole-soybean nutritive soybean milk disclosed by the invention is rich in mouth feel, fine, smooth, refreshing, rich in bean fragrance and free from beany flavor, and the total points of the whole-soybean nutritive soybean milk on sensory evaluation are higher than that of conventional soybean milk; according to the whole-soybean nutritive soybean milk processed through the colloid mill, inherent ingredients of the soybeans are wholly processed into the soybean milk, no bean dregs are discarded, the nutrient value is greatly increased, protein, fat, carbohydrate, vitamins and mineral substances of the whole-soybean nutritive soybean milk are notably improved than those of conventional soybean milk, particularly the total dietary fibers are obviously increased, and the dietary fibers have good effects of preventing diabetes, tumors and cardiovascular and cerebrovascular diseases.

The invention relates to a process for preparing soybean milk by applying a compound enzymatic hydrolysis technology. The process comprises the following steps: immersing soybeans and grinding the soybeans to obtain a first thick liquid; sequentially boiling the first thick liquid, carrying out enzymatic hydrolysis by using a compound enzyme, separating a thick liquid and dreg, and filtering to obtain a second thick liquid; adding other raw materials into the second thick liquid, and carrying out blending, homogenization and sterilization treatment in sequence; and finally, preparing finished-product soybean milk. The beany flavor and bitter taste in the soybeans can be effectively removed and other peculiar smell is not generated at the same time; the soybean milk has aroma under a controllable reaction condition and has a relatively good mouth feel; the utilization rate of protein and other components also can be effectively improved; and a test shows that the concentration of solids in the soybean milk prepared by the process provided by the invention is improved by more than 1%, and the soybean milk yield is improved by about 10%.

The invention discloses a method for squeezing non-transgenic soybeans to extract bean kernel oil, and belongs to the field of soybean oil processing. The problems that an existing method for squeezing soybean oil is low in oil outlet rate, poor in oil quality and complex in deodorization process, the product is bad in taste (not delicious in taste), and beneficial ingredients in soybean oil can not be completely kept are solved. The method includes the steps of firstly, selecting non-transgenic soybeans with water content of 13-14% by mass, screening the soybeans after selecting, stir-frying the soybeans through open fire, putting the soybeans in a sealed container to be cooled to the temperature of 80 DEG C after the temperature reaches 90-95 DEG C, smashing the soybeans into halves, conducting processing twice through a winnowing and kneading machine, and obtaining soybean kernels at a temperature of 65-70 DEG C; secondly, squeezing the soybeans at a time to obtain crude oil; thirdly, conducting primary filtering, heating the crude oil to 80-85 DEG C, and adding 3-4 jin of water to each hundred jin of crude oil to be mixed and stirred for 30 min at a constant speed, wherein water and crude oil are the same in temperature; fourthly, conducting filtering and depositing after centrifuging, and obtaining soybean kernel oil. The method is used for processing soybean oil.

The invention discloses a preparation method for an instant green soya bean can. Through mixed enzyme immersion, enzymatic hydrolysis and rice vinegar moistening, green soya bean surfaces can be softened and decomposed, overmuch grease and proteins can be removed, beany flavor is removed, green soya bean aging oxidation and decoloring are prevented, and original nutrition components, color and appearance of green soya beans are retained maximum. The immersion liquid employs dry Chinese rice wine, tea polyphenol and the like, the components are green and natural, sterilization anticorrosion effects are achieved, and original local flavor of green soya beans is retained. The problem is solved that fresh green soya beans are not easy to store and not convenient to eat, and the prepared instant green soya beans have health preserving health care functions of lowering cholesterol, nourishing liver and nourishing stomach.

The invention discloses an eye protection bean curd sheet. The eye protection bean curd sheet is made from, by weight, 120-130 parts of soybeans, 22-24 parts of skim milk, 6-8 parts of Myrciaria cauliflora Berg, 6-8 parts of Lycium ruthenicum Murr, 6-8 parts of black tomatoes, 1.6-1.8 parts of cassia seed, 1.4-1.6 parts of Tragopogon pratensis L., 1.4-1.6 parts of Penthorum chinense Pursh, 1.2-1.4 parts of chlorella pyrenoidosa, 2.2-2.4 parts of lactic acid bacteria, 4-5 parts of fructo-oligosaccharide, 0.4-0.5 parts of Hyriopsis cumingii polysacchrides and 0.2-0.3 parts of anthocyanidin. The eye protection bean curd sheet has the advantages of high safety and healthiness, abundant raw materials, fine and tender mouthfeel, highchewiness, dense fragrance, violet red color, balanced nutrition, easy absorption, and comprehensive health functions, and can protect eyes, improve eyesight, protect liver, prevent oxidation and ageing, enhance immunity, tranquilize mind, help sleep, protect heart and cerebral vessels, keep youth and care skins.

The invention discloses a preparation method of enzymatically-fermented soymilk. The preparation method comprises the following steps: cleaning and soaking, grinding to obtain a thick liquid, enzymolysis, blending, homogenizing, sterilizing, cooling, inoculating and fermenting, demulsifying, and filling. According to the invention, through combination of an enzymolysis technology and a multi-strain composite fermentation technology, a protein is degraded into low-molecular peptides and amino acids by utilizing protease, so a rich nitrogen source is provided for lactobacillus fermentation; thefermentation time is greatly shortened; the flavor and the texture of a product are improved; insoluble cellulose is degraded into soluble low-molecular substances by utilizing cellulase, so the content of soluble solids and the utilization rate of soybean protein are increased, and the soymilk is sour, sweet, delicious, smooth in taste and natural in flavor.

The invention belongs to the technical field of soybean milk processing, and particularly relates to micro-enzymolysis soybean milk and a preparation method thereof. The preparation method comprises the following steps: (1) soaking soybeans with NH4HCO3, and then performing washing with water, pulp grinding and filtering to obtain slurry; (2) performing vacuum concentration and homogenization treatment on the slurry to obtain a homogenized liquid; (3) performing enzymolysis on the homogenized liquid with neutral protease, pectinase and cellulase to obtain an enzymolysis liquid; (4) performinghigh-pressure steam and sterilization treatment on the enzymolysis liquid to obtain sterile cooked soybean milk; and (5) performing vacuum heating, dehydration and cooling on the sterile cooked soybean milk to obtain the micro-enzymolysis soybean milk. The preparation method provided by the invention has simple operation and is easy for mass production. The micro-enzymolysis soybean milk providedby the invention can not only increase the content of inherent nutrients, but also proteins in the soybean milk are hydrolyzed into polypeptides, so that the human body absorption is convenient, and at the same time the beany flavor in the soybean milk is effectively eliminated. The micro-enzymolysis soybean milk has the advantages of high nutritional value, good stability, and good flavor and taste.

The invention discloses a radiation prevention bean curd stick. The radiation prevention bean curd stick is made from soybeans, red beans, goat's milk, carrots, Sophora alopecuroides L, elm fruit, Manyprickle Acathopanax Root, Herb of Ghostplant Wormwood, a spice, edible salt, maltose, Rubia cordifolia polysaccharides, Udo oil and saponins. The radiation prevention bean curd stick has the advantages of easy rehydration, tender mouthfeel, chewy property, dense fragrance, pale light color, balanced nutrition, easy absorption, and comprehensive health functions, and can prevent radiation, nourish liver, improve eyesight, protect heart and cerebral vessels, prevent oxidation and ageing, enhance immunity, prevent cancer, keep youth and care skins; soybeans and red beans are crushed and then are immersed, so the crushing degree is improved, rapid separation of effective components is promoted, and the use amount of the soybeans is saved; traditional Chinese medicines and spice extract are added to soybean milk, and repeated boiling of obtained soybean milk can eliminate the beany small and increase the spiced taste of bean curd sticks; and the bean curd sticks are freeze-dried to realize hard and crisp handle and easy segmenting, the freeze-dried bean curd sticks can be fast rehydrated in cold water in the cooking process, and then the spice is added, so the cooking process is simplified, and time is saved.

The invention discloses a preparation method of kelp-probiotics beverage. The preparation method mainly solves the problems of peculiar fishy odor and bad taste of existing kelp beverages. The preparation method comprises the following steps: soaking dried kelps and then slicing the soaked kelps; blanching the sliced kelp, adding water therein and then carrying out pulping, so that a kelp slurring is obtained; dissolving defatted soybean flour in warm water and then carrying out grinding, so that a soybean protein solution is obtained; mixing the kelp pulp with the soybean protein solution; adding weighed multi-flavor juice, table salt and white granulated sugar, uniformly blending and then carrying out sterilization, so that a raw material solution is obtained; grafting quadruple probiotics into the raw material solution and then carrying out fermenting at constant temperature; and then carrying out filtrating, sub-packaging and sealing, so that the kelp-probiotics beverage is prepared. The preparation method disclosed by the invention is rational in technology, scientific in process and easy to operate. The kelp-probiotics beverage prepared by the preparation method is high in nutritive value, unique in a delicious sour-sweet taste and obvious in healthcare effects.

The invention provides a process for producing soybean fermented yoghurt. The process comprises the steps of adding phyllanthus emblica juice, and carrying out joint fermentation with soybean milk, saccharides and cow's milk, thereby producing the soybean fermented yoghurt free of a beany flavor. According to the process for producing the soybean fermented yoghurt, the soybean fermented yoghurt free of the beany flavor can be produced.