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Multi-ingredient soybean powder

A soy flour and multi-dimensional technology, applied in milk substitutes, dairy products, applications, etc., can solve the problems of one-sided nutrition, single taste, bad taste, etc., achieve the effect of increasing added value, meeting consumer demand, and simplifying the production process

Inactive Publication Date: 2014-11-05
程长青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Soybean flour is now easy to use and has the best absorption effect. The currently disclosed soybean flour processing method is mainly to directly grind soybeans into soybean flour after drying in the sun, which is not enough to fully absorb the nutrition of soybeans, and the taste is not good. ; The taste is relatively simple, and the nutrition is relatively one-sided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of multi-dimensional soybean powder, wherein the preparation method of multi-dimensional soybean health-preserving powder comprises as follows:

[0020] (1) Select soybeans that are free from insects, mildew, rot, deterioration, and impurities as raw materials; the multi-dimensional soybean health-preserving powder includes: 300 grams of soybeans, 200 grams of auxiliary materials; 1. The auxiliary materials include: 100 grams of corn , 50 grams of japonica rice, and 50 grams of wheat.

[0021] (2) Bake the cleaned corn, japonica rice, wheat, and soybeans with low-temperature baking equipment, respectively, and process them into cooked corn, cooked japonica rice, cooked wheat, and cooked soybeans cooked at low temperature; 1. The temperature setting in the baking box 60°C; 2. The baking time is 300 minutes.

[0022] (3) Sterilize cooked corn, cooked japonica rice, cooked wheat, and cooked soybeans through sterilization equipment.

[0023] (4) Combi...

Embodiment 2

[0026] Embodiment 2: a kind of multidimensional soybean powder, wherein the preparation method of multidimensional soybean vegetable powder comprises as follows:

[0027] (1) Select soybeans and auxiliary materials that are free from insects, mildew, rot, deterioration, and impurities as raw materials; the multi-dimensional soybean vegetable powder includes: 400 grams of soybeans, and 100 grams of auxiliary materials; 1. The auxiliary materials include: red 30 grams of radish powder, 30 grams of spinach powder, and 40 grams of pumpkin powder.

[0028] (2) Low-temperature baking: 1. Use low-temperature baking equipment to bake the washed soybeans and process them into low-temperature baked cooked soybeans. The temperature in the baking box is set at 60°C, and the baking time is 300 minutes; 2. The auxiliary materials (carrot powder, sweet potato powder, spinach powder) are baked and processed into low-temperature baking and cooked auxiliary materials (cooked carrot powder, cook...

Embodiment 3

[0033] Embodiment 3: a kind of multidimensional soybean powder, wherein the preparation method of multidimensional soybean yam powder comprises as follows:

[0034] (1) Select soybeans and auxiliary materials that are free from insects, mildew, rot, deterioration, and impurities as raw materials. The multi-dimensional soybean powder includes: 400 grams of soybeans and 120 grams of auxiliary materials; 1. The auxiliary materials include: yam powder 60 grams, 30 grams of wolfberry powder, 30 grams of sweet potato powder.

[0035] (2) Low-temperature baking: 1. Use low-temperature baking equipment to bake the washed soybeans and process them into low-temperature baked cooked soybeans. The temperature in the baking box is set at 60°C, and the baking time is 300 minutes; 2. The auxiliary materials (yam powder, wolfberry powder, sweet potato powder) are baked and processed into low-temperature baking and cooked auxiliary materials (cooked yam powder, cooked wolfberry powder, cooked ...

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Abstract

The invention provides a multi-ingredient soybean powder. A production process of the multi-ingredient soybean powder includes following steps: sieving soybeans and an auxiliary material, removing impurities from the soybeans and the auxiliary material, washing the soybeans and the auxiliary material, performing a low-temperature baking process, performing sterilization, combining a formula, performing a crushing and grinding process and performing a respectively packaging process. The multi-ingredient soybean powder consists of, by weight, 50-100% of the soybeans and 0-50% of the auxiliary material. The auxiliary material is composed of a raw food material or a plurality of raw materials in a mixing manner. Through addition of the auxiliary material, taste and nutrition of the multi-ingredient soybean powder are adjusted. According to requirements of the taste and the nutrition, amounts and types of the auxiliary material can be changed. The multi-ingredient soybean powder has characteristics of the soybeans and has nutrients from cereals and grains, fruits and vegetables, meat, eggs, seafoods, edible mushrooms and traditional Chinese medicines. By means of the low-temperature-baking cooking process, nutrients can be kept and are free from losing. The multi-ingredient soybean powder is very easy to dissolve, can be eaten in a manner of being dissolved in boil water to obtain multi-ingredient soybean milk and soybean cereals and grains porridge, of can be drunk in a manner of being added to milk and beverage. The multi-ingredient soybean powder has a dietetic supplement effect on human body.

Description

technical field [0001] The invention relates to an instant food, in particular to a multidimensional soybean powder. Background technique [0002] Soybeans enjoy the reputation of "the king of beans". It is recommended by many nutritionists to eat some soybeans, soy products or drink a cup of soy milk every day. Traditional Chinese medicine believes that soybeans are sweet in taste and flat in nature, and enter the spleen and large intestine meridian; Soybeans are also antibacterial and anti-inflammatory, effective for pharyngitis, conjunctivitis, stomatitis, bacillary dysentery, and enteritis; Enhance the immune function of the body, prevent vascular sclerosis, unblock the stool, lower blood sugar and fat, soy isoflavone is a kind of phytoestrogens with estrogen activity similar to estrogen in structure, which can relieve the symptoms of menopausal syndrome and delay Aging of female cells, keeping the skin elastic, nourishing the skin, reducing bone loss, promoting bone ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/00A23L11/65
Inventor 程长青
Owner 程长青
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