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Processing method of soybean instant food

A technology of convenience food and processing method, applied in food preparation, food science, application, etc., can solve problems such as storage, transportation, sales difficulties, limited promotion and development, complex deep processing technology, etc., to achieve significant social benefits, easy to carry and The effect of storage and moderate moisture

Inactive Publication Date: 2008-06-04
孔红忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Soybean fermented food has rich nutritional value, but it also brings certain difficulties to storage, transportation and sales due to the shape of the product, and its taste is not easy to be accepted by people, so it limits the promotion and development of this type of food
The deep processing technology of this product is complicated, consumes a lot of energy, and a large amount of waste water will be generated during deep processing, which will pollute the environment and limit the development of deep processing of this product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: After getting 250 kilograms of soybeans for selection, remove the seed coat, soak in tap water for 24 hours, boil in boiling water for 50 minutes, drain the water, add 80% lactic acid to acidify the matrix by 1.5% of the wet weight, and inoculate less The spores of Rhizopus sporogenes, Rhizopus oligosporus (R.arrhizus Fischev) can be directly purchased from the strain preservation center of the Institute of Microbiology, Chinese Academy of Sciences, and the inoculation amount is 10 per 100 grams of wet cotyledons. 6 1 spore, after mixing, pack into sterilized culture trays, 5KG per tray, and cultivate for 36-72 hours (depending on requirements) at 30°C to produce fermented soybeans.

[0012] Put the uninactivated soybean fermented product into a one-ton stirring pot with heating at 120°C, the stirring blade is toothed, and keep stirring for 30 minutes to inactivate, become granular and then dehydrate. Make the moisture content of the granular material to 5...

Embodiment 2

[0015] Embodiment 2: After getting 250 kilograms of soybeans for selection, remove the seed coat, soak in tap water for 24 hours, boil in boiling water for 50 minutes, drain the water, put into a ton of stirring pot with heating at 110°C, The stirring blade is toothed and kept stirring for 40 minutes until it becomes granular and then dehydrated, so that the moisture content of the granular material reaches 40%, and then the temperature is lowered to 80°C, and the 30% granular material is moved to another one-ton agitator In the pot, the temperature was maintained at 60°C.

[0016] Soybean instant food with different flavors can be produced according to different recipes and tastes. Such as the production of natural beef-flavored soybean fermented convenience food: take 1.25 kg of trehalose, 2.5 kg of chili powder, 0.75 kg of natural pepper spice, 12 kg of compound spices, 2.5 kg of green onion powder, 0.25 kg of ginger powder, 5 kg of umami agent, natural beef 6 kg of bone m...

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PUM

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Abstract

An instant soybean food is prepared from the fermented soybean or boiled peeled soybean through steering by steam at 100-120 deg.C to become particles, dewatering until its water content is 40-60%, cooling to 60-80 deg.C, loading 30% of total material into another stirrer, adding auxiliaries, stirring for 20 min, adding the rest of material, stirring for 20-30 min, die pressing to become blocks, vacuum packing, sterilizing and cooling. Its advantages are unique taste and high nutritive value.

Description

technical field [0001] The invention relates to a deep processing method of soybeans, in particular to a method for producing instant food by biological processing of soybeans. Background technique [0002] At present, soybean products have become people's daily food, including tofu and soybean protein isolate. The production of tofu products basically uses traditional production methods. These products have some unfavorable ingredients such as soybean gas inflation factor, kinase and other inconvenient places for people to eat; the soybean protein molecules of soybean protein isolate products have not changed. , is still macromolecular protein, and the human body's true digestion and absorption rate of macromolecular soybean protein is 60%-70%, and the rest is excreted from the body, causing waste to the utilization of protein, and also needs to be eaten after reprocessing, which is very inconvenient. [0003] Soybean itself also contains a small amount of trypsin inhibito...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 孔红忠
Owner 孔红忠