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Fermented soybean puffed leisure food

A technology of snack food and tempeh, which is applied in the field of snack food, can solve the problems that have not been seen in the application of puffed snack food such as tempeh, and achieve the effect of enriching eating methods, rich nutrition, and convenient eating

Active Publication Date: 2014-09-03
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for high-protein fermented soya bean raw materials that are difficult to dehydrate, there is no application of this technology to prepare fermented soya bean puffed snack food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] This fermented soya bean puffed leisure food is made up of 97.5% wet tempeh by weight, 1.5% chili powder, 0.3% ginger powder, 0.2% pepper powder, and 0.5% umami agent. The temperature is 80 mesh, add chili powder, ginger powder, pepper powder, and umami agent to the wet tempeh and stir evenly, and after the wet treatment, put it into a variable temperature and pressure difference airflow expansion tank for puffing to obtain puffed tempeh Snack foods. The specific preparation method is as follows:

[0022] (1) Pre-drying: Take loosely formed normal soybean low-salt fermented wet tempeh, the product has a salt content of 1g / 100g, amino acid nitrogen 0.5g / 100g, and a water content of 35%. Under carry out hot air drying, to its moisture content is 31%, and described percentage composition is weight percent composition;

[0023] (2) Seasoning: add seasonings to season the fermented soya bean, and the weight percentage of each component is: wet fermented soya bean 9...

Embodiment 2

[0027] This fermented soya bean puffed snack food is made up of 96.7% wet tempeh by weight, 2.5% chili powder, 0.2% ginger powder, 0.3% pepper powder, and 0.3% umami agent. The temperature is 90 mesh. Add chili powder, ginger powder, pepper powder and umami agent to wet tempeh and stir evenly. After the wet treatment, put it into a variable temperature and pressure difference airflow expansion tank for puffing to obtain puffed tempeh. Snack foods. The specific preparation method is as follows:

[0028] (1) Pre-drying: Take loosely formed normal soybean low-salt fermented wet tempeh, the product has a salt content of 2g / 100g, amino acid nitrogen 0.8g / 100g, and a water content of 40%. Under carry out hot air drying, to its moisture content is 32%, described percentage composition is weight percent composition;

[0029] (2) Seasoning: add seasonings to season the fermented soya bean, and the weight percentage of each component is: wet fermented soya bean 96.7%, chili po...

Embodiment 3

[0033] This fermented soya bean puffed snack food is made up of 96.5% wet tempeh by weight, 2.5% chili powder, 0.4% ginger powder, 0.1% pepper powder, and 0.5% umami agent. The temperature is 100 mesh. Add chili powder, ginger powder, pepper powder and umami agent to the wet tempeh and stir evenly. After the wet treatment, put it into a variable temperature and pressure airflow expansion tank for puffing to obtain puffed tempeh. Snack foods. The specific preparation method is as follows:

[0034](1) Pre-drying: Take loosely formed normal black soybean low-salt fermented wet tempeh, the product has a salt content of 3g / 100g, amino acid nitrogen 0.8g / 100g, and a water content of 45%. Under carry out hot-air drying, to its moisture content is 33%, and described percentage composition is percentage by weight;

[0035] (2) Seasoning: Add seasonings to season the fermented soya bean. The weight percentage of each component is: wet fermented soya bean 96.5%, chili powder 2.5%, ...

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Abstract

The invention relates to fermented soybean puffed leisure food which comprises the following raw materials in percentage by weight: 96-98% of wet fermented soybeans, 1.5-2.5% of chili powder, 0.2-0.5% of ginger powder, 0.1-0.5% of pepper powder and 0.2-0.5% of flavor agent, wherein fineness of the chili powder, the ginger powder and the pepper powder is 80-100 meshes; the fermented soybean puffed leisure food is prepared by the following steps: adding the chili powder, the ginger powder, the pepper powder and the flavor agent to the wet fermented soybeans and stirring to be uniform, implementing samming treatment, and puffing in a variable temperature differential pressure airflow puffing tank. The leisure food disclosed by the invention, by converting the fermented soybeans from a high-salinity conventional seasoning for cooking foods into the puffed leisure food, enriches eating methods of fermented soybean products and improves additional values of the foods.

Description

1. Technical field [0001] The invention relates to leisure food eaten in daily life, in particular to puffed soybean meal. 2. Background technology [0002] Douchi has a long history in my country, and it has a wide variety. It can be divided into black soybeans and soybeans according to processing raw materials, and can be divided into salty soybeans and light soybeans according to taste. Salt tempeh generally has a salt content higher than 8%, or even 12% to 18%, which is suitable for cooking, but the high salt greatly limits its edible range and consumption. Therefore, the development is relatively slow. Many varieties have weak market competitiveness due to high salt, single taste, and low-grade products. Their international market share is not high, and their development prospects are worrying. In view of this, on the basis of retaining the traditional excellent flavor of fermented soybeans, it should transition from condiment to leisure food, and embark on the road of...

Claims

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Application Information

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IPC IPC(8): A23L1/23A23L27/24
CPCA23L27/10A23P30/32A23L11/50
Inventor 牛广财朱丹魏文毅贾亭亭关琛王鹤霖贾建
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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