Black, green soy bean vermicelli and its preparation method
A technology for green soybean and soybean flour, applied in the field of black and green soybean silk and its preparation, can solve the problems of high water content, loss of protein, convenience, less resistance to long-term storage, etc., and achieve the effects of convenient eating and good taste.
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Embodiment 1
[0007] The raw black soybeans are taken, and the high-quality black soybeans are obtained after screening, removing impurities, and damaged and mildewed soybeans, and then polished. In order to maintain the color and luster of the product, improve toughness, and reduce the fat content, the soybean dregs are input into the rolling oil Machine, degrease, put out 13% black oil, then crush the degreased bean flakes into 100-mesh bean powder, add 60% water to 100 catties of bean powder and stir evenly, and feed the mixed material continuously into hot water The press is directly extruded into filaments at a temperature of 120-200°C, and the finished product is precipitated from the outlet of the hot press after cooling, and dried at a temperature of 70-80°C to make the moisture content of the material less than 12%.
[0008] According to the report of the National Food Quality Supervision and Inspection Center, the content of various nutrients in black soybean silk: protein 83.5%, fat...
Embodiment 2
[0010] Raw green soybeans are screened to remove impurities and damaged and mildewed soybeans to obtain high-quality black and green soybeans, which are then polished to maintain the color and luster of the product, improve toughness and reduce fat content. Machine, degrease, put out 11% cyan oil, then crush the degreased bean flakes into 80-mesh bean powder, add water and stir evenly according to the ratio of 100 catties of bean powder to 50% water, mix the good material, continuously Feed into the hot press, extrude directly into filaments at a temperature of 120-200°C, after cooling, the finished product is precipitated from the outlet of the hot press, and dried at a temperature of 70-80°C, so that the moisture content of the material is less than 12%. .
[0011] According to the report of the National Food Quality Supervision and Inspection Center, the content of various nutrients in green soybean silk: protein 74.9%, fat 5.8%, carbohydrate 28.2%, calcium 2264mg / kg, iron 128...
Embodiment 3
[0013] Raw material black soybeans are screened, impurities removed, and damaged and mildewed beans are obtained to obtain high-quality black and green soybeans, which are then polished. In order to maintain the color and luster of the product, improve toughness and reduce fat content, the bean dregs are input into oil rolling Machine, carry out degreasing, put forward 11% black grease, then say that the bean flakes after degreasing are crushed into 80 mesh bean powder materials, add water and stir evenly according to the ratio of adding 55% water to 100 jin of bean powders, mix the good material, continuously Feed into the hot press, extrude directly into filaments at a temperature of 120-200°C, after cooling, the finished product is precipitated from the outlet of the hot press, and dried at a temperature of 70-80°C, so that the moisture content of the material is less than 12%. .
[0014] The inspection report is the same as in Example 1.
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