Preparation technology of soybean germ tea

The technology of soybean germ and preparation process is applied in the field of preparation of soybean germ tea, which can solve the problems of soybean germ paste, strong grassy smell, influence on taste, etc., and achieve the effects of prolonging shelf life, light yellow color and excellent product quality.

Inactive Publication Date: 2012-11-07
谷神生物科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soybean isoflavones can inhibit cardiovascular and cerebrovascular diseases, improve women's climacteric syndrome, and prevent osteoporosis. Therefore, soybean germ tea has high health value. When soybean germ tea is prepared, if it is roasted in an ordinary way, it is easy to cause soybean Germ paste grains; and the tea made from soybean germ tea made by puffing and ripening has a strong grassy smell, which affects the taste when drinking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: 10 kg of soybean germs containing bean skin and bean grits are passed through a wind power grading filter to separate the bean skins, and the wind force is controlled at 0.5 m / s, and then 10 mesh sieves are passed to remove the bean grits. At this time, the soybean germ The purity is greater than 95%; clean the selected soybean germ, put it in a dehydrator to remove water, and quickly dry the surface moisture with strong wind; steam the soybean germ in boiling water for 25 minutes; finally put the soybean germ in 100 Bake in a blast oven for 3 hours at ℃; it can be graded and sieved for packaging.

[0013] The obtained soybean germ tea has the original shape, no paste grains, and is relatively crisp. After being soaked in water, the dissolution effect is good, the color is light yellow, and the bean fragrance is strong.

Embodiment 2

[0014] Embodiment 2: 10 kg of soybean germs containing bean skin and bean grits are passed through a wind power grading screen to separate the bean skins, and the wind force is controlled at 0.8 m / s, and then 10 mesh sieves are passed to remove the bean grits. At this time, the soybean germ The purity is greater than 95%; clean the selected soybean germ, put it in a dehydrator to remove water, and quickly dry the surface moisture with strong wind; steam the soybean germ in boiling water for 30 minutes; finally put the soybean germ into 110 Bake in a blast oven for 2 hours at ℃; it can be graded and sieved for packaging.

[0015] The obtained soybean germ tea has the original shape, no paste grains, and is relatively crisp. After being soaked in water, the dissolution effect is good, the color is light yellow, and the bean fragrance is strong.

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PUM

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Abstract

The invention discloses a preparation technology of soybean germ tea, which comprises the following steps: skin of soybean is separated through an air classification sizer, and bean grains are removed by sieving through a 10-mesh sieve ; soybean germs are cleaned up, after dewatering, surface moisture is dried by strong wind rapidly; the soybean germs cleaned up are steamed for 25 to 35 minutes; the soybean germs are placed into a forced-air oven with the temperature of 100 to 110 DEG C for baking for 2 to 3 hours; and packaging is performed after graded screening. The prepared soybean germs not only keep the original shapes and are free from aleuron grains, but also are crisp, have a better dissolution effect after water soaking, are light yellow in color, and have aromatic flavor.

Description

technical field [0001] The invention relates to a preparation process of soybean germ tea. Background technique [0002] Soybean germ accounts for 2.0%-2.5% of the total weight of soybeans. The content of soybean isoflavones in soybean germ is 1.4%-3.5%, accounting for 30%-50% of the total soybean isoflavones in soybeans. Soybean germ is a large part of soybean isoflavones. good source. Soybean isoflavones can inhibit cardiovascular and cerebrovascular diseases, improve women's climacteric syndrome, and prevent osteoporosis. Therefore, soybean germ tea has high health value. When soybean germ tea is prepared, if it is roasted in an ordinary way, it is easy to cause soybean Germ paste grains; and the tea made from soybean germ tea made by puffing and ripening has a strong grassy smell, which affects the taste when drinking. Contents of the invention [0003] The invention provides a preparation process of soybean germ tea, the purpose of which is to remove the grassy smel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 李世伟王建忠高建勇李素玲
Owner 谷神生物科技集团有限公司
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