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Production method of whole-soybean soybean product

A production method and technology of soy products, which are applied in the field of food processing, can solve the problems of loss of nutrients, time-consuming and labor-intensive production process, etc., and achieve the effect of fine and smooth taste

Inactive Publication Date: 2015-04-29
高化强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a method for making whole bean products, so as to solve the problems that the existing production methods lead to a lot of loss of nutrients, poor taste of soy products, complex production process, time-consuming and labor-intensive problems

Method used

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  • Production method of whole-soybean soybean product
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  • Production method of whole-soybean soybean product

Examples

Experimental program
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Effect test

Embodiment 1

[0018] Embodiment one: if figure 1 As shown, the preparation method of a kind of whole bean bean product that the embodiment of the present invention provides, wherein bean product is original flavor bean curd, comprises the following steps:

[0019] S01 ingredients: mix 150-800 mesh soybean superfine powder and magnetized water at a weight ratio of 2:9;

[0020] Wherein, the soybean superfine powder is processed by pneumatic or low temperature (below -40°C) cold pressing technology to ensure that the nutrition of the soybean is not lost, and the soybean skin rich in soybean lecithin is contained in it.

[0021] S02 high-temperature fermentation: put the mixture obtained in step (1) into a high-temperature and high-pressure fermenter to fully stir and mix, and heat for 20 minutes (the heating time can also be 15 to 25 minutes), and the temperature reaches 103-120 ° C;

[0022] S03 cooling: the high-temperature mixture obtained in step (2) is transferred to a cooling pot for c...

Embodiment 2

[0030] Embodiment 2: A kind of preparation method of the whole bean bean product provided in the embodiment 2 of the present invention, wherein the bean product is black bean tofu, comprising the following steps:

[0031] S21 ingredients: mix 150-800 mesh black soybean superfine powder and magnetized water at a weight ratio of 2:9;

[0032] Wherein, the ultrafine powder is processed by pneumatic or low temperature (below -40°C) cold pressing technology.

[0033] S22 high-temperature fermentation: put the mixture obtained in step (1) into a high-temperature and high-pressure fermenter to fully stir and mix, heat for 15 minutes, and the temperature reaches 103-120°C;

[0034] S23 cooling: transfer the high-temperature mixture obtained in step (2) into a cooling pot for cooling for 20 minutes, and the temperature drops below 30°C;

[0035] S24 Adding a coagulant: adding a coagulant to the cooling mixture obtained in step (3), and stirring evenly to obtain whole bean black bean c...

Embodiment 3

[0041] Embodiment 3: A kind of preparation method of the whole bean bean product provided in the embodiment 3 of the present invention, wherein the bean product is big green bean curd, comprises the following steps:

[0042] S31 ingredients: mix 150-800 mesh green bean superfine powder and magnetized water in a weight ratio of 2:9;

[0043] Wherein, the ultrafine powder is processed by pneumatic or low temperature (below -40°C) cold pressing technology.

[0044] S32 high-temperature fermentation: Put the mixture obtained in step (1) into a high-temperature and high-pressure fermenter to fully stir and mix, and heat for about 20 minutes until the temperature reaches 103-120°C;

[0045] S33 cooling: transfer the high-temperature mixture obtained in step (2) into a cooling pot for cooling for 25 minutes, and the temperature drops below 30°C;

[0046] S34 Adding a coagulant: adding a coagulant to the cooling mixture obtained in step (3), and stirring evenly, to obtain whole bean ...

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Abstract

The invention belongs to the technical field of food processing and relates to a production method of a whole-soybean soybean product. The method comprises the following steps: (1) material preparation: mixing superfine powder and water at a weight ratio of 2:9; (2) high-temperature fermentation: putting the mixture obtained in the step (1) into a high-temperature high-pressure fermentation pot and sufficiently stirring and mixing, and heating for 15-25min until the temperature is 103-120 DEG C; (3) cooling: transferring the high-temperature mixture obtained in the step (2) into a cooling pot and cooling for 15-25min until the temperature is below 30 DEG C; (4) coagulator adding: adding a coagulator into the cooled mixture obtained in the step (3), and stirring uniformly to obtain whole-soybean Tofu; and (5) encapsulation: filling in a storage device and sealing. According to the method provided by the invention, the soybean soaking and residue filtering are not required, the particle size of the superfine powder of the soybean and other food materials processed by the pneumatic or low-temperature cold pressing technology can exceed 800 meshes, and the produced whole-soybean soybean product contains the Tofu skin rich in soybean lecithin and avoids the loss of any nutritional ingredient and is nutritional and healthy with delicate, smooth and chewy mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing whole bean and bean products. Background technique [0002] In recent years, with the continuous improvement of living standards, people's awareness of health care is gradually increasing, soy products as the main component of health food have gradually received attention, the raw material of soy products in my country - soybean resources are rich and of good quality, especially soy products It has a long history and has good development prospects. Soybeans are very rich in nutrients, and their protein content is 2.5 to 8 times higher than that of cereals and potato foods; there are also other nutrients, such as fat, calcium, phosphorus, iron, vitamin B1, vitamin B2 and other nutrients necessary for human body , are significantly higher than cereals and potato foods, trace elements such as chromium in soybeans can participate in the adju...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 高化强
Owner 高化强