Soybean-coix seed paste and making method thereof

A production method and soybean technology, applied in food science and other fields, can solve the problems of insufficient nutritional value and loss, and achieve the effect of rich and complementary nutrition, high value, and enhancing human immune function

Inactive Publication Date: 2016-02-17
贵州百科薏仁生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Cereals currently on the market, soybean products include peeled or peeled soybeans that are cooked and made into powder, but these single foods lose the high-nutrition cellul

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of soybean barley paste of the present invention comprises the following steps:

[0018] (1) Peel barley to make barley residue, put it into a spiral food extruder for puffing, the puffing temperature is 80°C, process it into powder after cooking, and set aside;

[0019] (2) After soaking the soybeans in clean water, steam the soybeans in a pressure steamer and dehydrate and dry them in three steps: the first step is to dry them with box-type low-temperature hot air at 60°C and dehydrate them. When the moisture content of soybeans drops to 30 When the water content of soybeans drops to 15%, stop sending hot air and carry out natural cooling. In the third step, crush the soybeans into Soybean dregs, about 2mm in diameter, are air-dried at a low temperature of 45°C to reduce the moisture content of soybeans to less than 4%, pass through a 40-mesh sieve, and set aside;

[0020] (3) Mix the above two powders with 2kg of soybeans and 8kg of barl...

Embodiment 2

[0022] A kind of preparation method of soybean barley paste of the present invention comprises the following steps:

[0023] (1) Peel barley to make barley residue, put it into a spiral food extruder for puffing, the puffing temperature is 90°C, process it into powder after cooking, and set aside;

[0024] (2) After soaking the soybeans in clean water, steam the soybeans in a pressure steamer, and dehydrate and dry them in three steps: the first step is to use box-type low-temperature hot air to dry at 65°C and dehydrate. When the moisture content of soybeans drops to 30 %, stop sending hot air and carry out natural cooling. In the second step, continue to dehydrate and dry soybeans with hot air at 65°C. When the moisture content of soybeans drops to 15%, stop sending hot air and perform natural cooling. In the third step, crush soybeans into Soybean dregs, about 2.5mm in diameter, are air-dried at a low temperature of 50°C to reduce the moisture content of soybeans to less th...

Embodiment 3

[0027] A kind of preparation method of soybean barley paste of the present invention comprises the following steps:

[0028] (1) Peel barley to make barley dregs, put it into a spiral food extruder for puffing, and the puffing temperature is 100°C, process it into powder after cooking, and set aside;

[0029] (2) After soaking the soybeans in clean water, steam the soybeans in a pressure steamer, and dehydrate and dry them in three steps: the first step is to dry them with box-type low-temperature hot air at 70°C and dehydrate them. When the moisture content of soybeans drops to 30 When the water content of soybeans drops to 15%, stop sending hot air and carry out natural cooling. In the third step, crush the soybeans into Soybean dregs, about 3mm in diameter, are air-dried at a low temperature of 45°C to reduce the moisture content of soybeans to less than 4%, pass through a 40-mesh sieve, and set aside;

[0030] (3) Mix the above two powders with 3kg of soybeans and 7kg of ...

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PUM

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Abstract

The invention discloses soybean-coix seed paste and a making method thereof. The soybean-coix seed paste is made from, by weight, 2-3 parts of soybeans and 7-8 parts of coix seeds. The making method of the soybean-coix seed paste comprises the following steps that 1, the coix seeds are made into coix seed dregs after the skin of the coix seeds is removed, the coix seed dregs are placed into a food expander to be expanded, the expanding temperature is 80 DEG C-100 DEG C, and then the expanded coix seed dregs are processed into powder for standby application after being cooked; 2, the soybeans are steamed with a pressure steamer after being soaked with pure water, the steamed soybeans are dewatered and dried through three steps for standby application; 3, 2-3 parts of the soybean powder and 7-8 parts of the coix seed powder are mixed to obtain the finished product, and then packaging is performed. According to the soybean-coix seed paste and the making method thereof, the soybeans and the coix seeds are selected as the raw materials, the soybeans have the effects of regulating physiological equilibrium of a human body and enhancing the immunity functions of the human body, and the coix seeds are medicinal food with the higher beauty value. The soybean-coix seed paste is mixed food of cereals and legumes and is food which is rich and complemented in nutrition, high in value and comprehensive in nutrition. When the soybean-coix seed paste is eaten, the soybean-coix seed paste is made into paste with boiled water, and the product technology is simple.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a soybean barley paste and a preparation method of the soybean barley paste. Background technique [0002] Soybean has comprehensive nutrition and rich content, and the protein content is 2 times higher than that of pork and 2.5 times that of eggs. The protein content is not only high, but also of good quality. The amino acid composition of soybean protein is similar to that of animal protein, and the amino acid is relatively close to the ratio required by the human body, so it is easy to be digested and absorbed. [0003] Coix seed is a medicinal food with high cosmetic value. Clinical experiments have confirmed that coix seed has certain antibacterial and antiviral effects. It has an effective rate of 70.8% in the treatment of flat warts and 30.6% in the treatment of vulgaris. Biological experiments have also proved that coicis also has a significant effect on an...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L7/10A23L5/00A23L33/00
CPCA23V2002/00A23V2200/324
Inventor 杨延宏
Owner 贵州百科薏仁生物科技有限公司
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