Bean product and preparation method thereof

A technology of soybean products and soybean powder, applied in the field of soybean products and its preparation, can solve problems such as susceptibility to gallstones and unfavorable health, and achieve the effects of easy absorption by the human body, retention of nutritional components, and simple preparation methods

Inactive Publication Date: 2014-11-12
IBEAN INT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, soy products on the market, such as bean curd, all contain gypsum. Consumers who eat this soy product containing gypsum will have a certain degree of health impact, such as: easy to suffer from gallstones, etc., which is not conducive to people's health

Method used

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Examples

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Effect test

preparation example Construction

[0028] The embodiment of the present invention also provides the preparation method of bean product, comprises the following steps:

[0029] (a), mixing soybean flour and water at a ratio of 1.5-2.5:2-4 to obtain a slurry;

[0030] (b), boil the remaining water, slowly add the slurry while stirring, and boil after adding;

[0031] (c), then add skimmed milk powder, vegetable oatmeal powder, fish gelatin powder and white granulated sugar while stirring, and stop the fire after boiling;

[0032] (d) Refrigerate the cooked mixture for 2-3 hours.

[0033] The preparation method of the soybean product provided by the embodiment of the present invention is simple. First, mix the soybean powder with part of the water, and add the prepared slurry while stirring the water. The slurry can be dissolved into boiling water better and faster , and then boiled to make the nutrients dissolve better, and the prepared liquid is more uniform; then add the mixed skimmed milk powder, vegetable j...

Embodiment 1

[0038] In terms of percentage by weight, the following materials are obtained: soybean powder 5%, skimmed milk powder 8%, vegetable swallow powder 0.05%, fish gelatin powder 0.5%, white granulated sugar 2%, and the balance is water;

[0039] Among them, the particle size of the bean flour is not greater than 100 μm, and the bean flour is ground from black soil soybeans;

[0040] Mix soybean powder and water evenly at a ratio of 1.5:2 to obtain a slurry;

[0041] Boil the rest of the water, slowly add the slurry while stirring, after the addition is complete, use a 22-mesh filter to fish while boiling, until it boils;

[0042] Then mix skimmed milk powder, vegetable oatmeal powder, fish gelatin powder and white sugar, add while stirring, and stop the fire after boiling;

[0043] Refrigerate the cooked mixture at 2°C for 2 hours;

[0044] Wherein, during the process of adding the additive, the heating is changed to medium or low heat, and after the addition of the additive is ...

Embodiment 2

[0046] Calculated by weight percentage, get the following materials, soybean powder 6%, skimmed milk powder 7%, vegetable swallow powder 0.2%, isinglass powder 0.1%, white granulated sugar 3%, the balance is water;

[0047] Among them, the particle size of the bean flour is not greater than 100 μm, and the bean flour is ground from black soil soybeans;

[0048] Mix soybean powder and water evenly at a ratio of 1.5:4 to obtain a slurry;

[0049] Boil the remaining water, slowly add the slurry while stirring, after the addition is complete, use a 30-mesh filter to salvage while boiling, until boiling;

[0050] Then mix skimmed milk powder, vegetable oatmeal powder, fish gelatin powder and white sugar, add while stirring, and stop the fire after boiling;

[0051] Refrigerate the cooked mixture at 4°C for 2.5 hours;

[0052] Wherein, during the process of adding the additive, the heating is changed to medium or low heat, and after the addition of the additive is completed, it is...

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PUM

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Abstract

The invention relates to the field of bean products and in particular relates to a bean product and a preparation method thereof. The bean product comprises the following components in percentage by weight: 5-15% of bean flour, 2-8% of skim milk powder, 0.05-0.3% of agar powder, 0.1-0.5% of gelatine powder, 2-8% of white granulated sugar and the balance of water. The bean product is comprehensive in nutritional ingredients; the nutritional proportions of the bean product are more suitable for meeting the requirements of the human body and the taste of the bean product is good, and the bean product tastes smooth and tender, melts in mouth, and further is prone to be absorbed by the human body and advantageous for the health of people. The invention also provides a preparation method of the bean product; the preparation method of the bean product is simple; the substances of all the raw materials are mixed evenly mixed by cooking in water so that the nutritional ingredients of all the components can be well mixed and maintained as much as possible; as a result, the obtained bean product is more tender and nutritional.

Description

technical field [0001] The invention relates to the field of bean products, in particular to a bean product and a preparation method thereof. Background technique [0002] In recent decades, people have changed from malnutrition to overnutrition, causing some people to suffer from "diseases of civilization" such as cancer, heart disease, high blood pressure, and diabetes. Not long ago, relevant foreign experts published a research report, arguing that vegetables and fruits, especially soybean products, will be the "vitamins" of the 21st century. Plant sterols in soybeans can lower cholesterol. Animal foods contain cholesterol, and there is too much cholesterol in the human body. Harmful to health, soybeans are rich in phytosterols, phytosterols enter the human body and compete with cholesterol in the intestinal tract, and can be absorbed more, thereby reducing the body’s absorption of cholesterol, which can not only inhibit the occurrence of colon cancer, but also Preventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 陈枻君
Owner IBEAN INT
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