Method for producing vinegar soybean powder

A technology of soybean milk powder and milk powder, which is applied in the direction of dairy products, milk substitutes, applications, etc., and can solve the problems of low-efficiency application and difficulty in becoming a regular food

Inactive Publication Date: 2013-05-22
苏州科谷米业有限公司
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  • Abstract
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Problems solved by technology

Now it is mostly used for stir-frying or making tea. It can be said that this is a low-efficiency application

Method used

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  • Method for producing vinegar soybean powder

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Embodiment Construction

[0019] A method for preparing apple cider vinegar soybean milk powder, the steps are as follows:

[0020] Preparation of raw materials:

[0021] Base material: protein soybean 10kg; apple cider vinegar 20kg;

[0022] ②Ingredients: (based on the mass percentage of the product as 100) base material 30kg; odorless soybean milk powder 30kg; isomaltooligosaccharide powder 15kg; apple flavor powder 0.75kg;

[0023] Preparation of Coarse Soymilk Powder:

[0024] ①Blanching: In a cooking pot, quickly put the soybean kernels into hot water at 80°C for blanching and keep for 18 minutes to inactivate lipoxygenase, thereby inhibiting the production of odorous (fishy and bitter) substances during processing, After blanching, dehydrate, cool to room temperature, and enter the vinegar dipping process;

[0025] ② Vinegar dip: ceramic cylinder. After blanching, pour it into the vat, add brewed vinegar to submerge the bean layer by 30mm, cover it tightly, and check whether the bean ke...

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Abstract

The invention discloses a method for producing vinegar soybean powder, which comprises two steps, namely, the preparation of raw materials and the preparation of vinegar soybean powder. Vinegar soybean powder processed by taking vinegar beans and soybean powder as basic materials contains nutrients and biological active ingredients of soybean powder and vinegar, has excellent edible safety and storage property, and can reduce the neutral fats and cholesterol in the blood and effectively soften the blood vessels; the vinegar soybean powder brings high blood pressure down, reduces lipid and serum cholesterol, and prevents atherosclerosis; the vinegar soybean powder achieves a remarkable effect on obesity, hyperlipidemia and hypertension, and has physiological activities which are never learned by people; the vinegar soybean powder is rich in mineral elements such as potassium and zinc, and therefore, the vinegar soybean powder is an alkaline food; the vinegar soybean powder generates alkaline substances in the body so as to prevent the acidification of body fluid, thereby achieving the adjustment of acid calcium balance; and the vinegar soybean powder is also a food with a hypoglycemia index. The implementation of the method for producing vinegar soybean powder can satisfy the demands of vast patients on carrying out various selections on treatment of diabetes.

Description

technical field [0001] The invention relates to a method for preparing soybean milk powder, in particular to a method for preparing vinegar soybean milk powder. Background technique [0002] The latest report of the Chinese Center for Disease Control shows that there are nearly 160 million people with high blood pressure and dyslipidemia in my country. There are more than 92 million people with diabetes in my country, and 150 million people are pre-diabetic—people with high blood sugar. Although they have not yet developed diabetes, they are at great risk of developing diabetes. And the incidence rate is developing towards younger age. Diabetics and people with high blood sugar are often accompanied by symptoms of high blood pressure, high blood lipids, and high blood viscosity. Diabetes has become the third killer of human beings after cancer and cardiovascular disease. [0003] Vinegar soybean milk powder is a powdered product of soybean vinegar, which contains nutrient...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 徐晓军金增辉
Owner 苏州科谷米业有限公司
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