High-calcium bean sprout paste and production process thereof

Abstract

The invention discloses a high-calcium bean sprout paste and a production method thereof, which belong to the field of food processing. The high-calcium bean sprout paste is prepared from the following raw materials by weight percent: 55 to 65 percent of high-calcium bean sprout powder, 32 to 42 percent of fragrance powder and 3 to 6 percent of sugar. The production method comprises the steps of preparing the high-calcium bean sprout powder, preparing the fragrance powder and preparing the high-calcium bean sprout paste. The high-calcium bean sprout is adopted as the raw material, so that trace elements, such as vitamin C, vitamin B2, carotene, folic acid, iron, potassium and magnesium, which are beneficial to a human body in the bean sprout milk, can be obviously higher than that in ordinary bean milk or bean sprout milk, and the content of calcium and phospholipid is obviously increased; by adding the fragrance powder, the bean sprout paste is in a paste shape after being brewed, and the fragrance of the bean sprout paste is also increased; moreover, the high-calcium paste is prepared through a unique production process, so that the nutrients can be maximally reserved and released.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a high-calcium bean sprout paste and a production process thereof. Background technique [0002] The nutritional value of soybeans is very high, rich in protein and mineral elements such as iron, magnesium, molybdenum, manganese, copper, zinc, selenium, etc., as well as 8 kinds of essential amino acids for the human body and aspartic acid, lecithin, soluble fiber, glutamic acid and trace amounts Nutrients such as choline. Soybeans are richer in nutrients, protein and calories than other legumes. Among them, per 100 grams of cooked soybeans, the moisture accounts for 62.5%, contains 16.6 grams of protein, 9 grams of fat, and 9.9 grams of carbohydrates, which can produce 724.2 kilojoules of heat; per 100 grams of fat-containing soybean flour, the moisture accounts for 5.2%, 34.5 grams of protein, 20.6 grams of fat, 5.2 grams of carbohydrates, can produce 1825.1 kilojoul...

AI Technical Summary

Problems solved by technology

[0004] At present, most of them use soybeans as raw materials to make soymilk beverages. The patent No. CN1231840A discloses a preparation method of bean sprouts milk. It is made through the steps of cooling, filling, sterilizing, and inspecting storage. It only discloses the general steps, and does not describe the steps of preparation and homogenization in detail. Moreover, it uses ordinary bean sprouts as raw materials, and its calcium content is small , it is difficult to meet the needs of the human body

And pasty food only has products such as sesame paste, as the patent application number 200610150827.6 discloses a high-calcium sesame paste, its main raw materials are sesame powder, oats, casein phosphopeptide and calcium carbonate, its shortcomings The added calcium carbonate is difficult to be absorbed by the body

At present, no company or individual has applied for a patent for products such as bean sprout paste.