Supercharge Your Innovation With Domain-Expert AI Agents!

Production technology of dried soybean gluten

A production process and technology for drying bean tendons, which are applied in cheese substitutes, dairy products, applications, etc., can solve the problems of poor elasticity and poor taste of the inner layer of bean tendons and bean tendons, and achieve good elasticity, uniform elasticity distribution, and good elasticity. effect of taste

Inactive Publication Date: 2016-11-16
重庆壹根豆筋有限公司
View PDF7 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing technology uses one-time rolling and then drying, resulting in poor elasticity and poor taste of the bean gluten, especially the inner layer of the bean gluten

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production technology of dried soybean gluten

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The dry bean curd production technology of the present embodiment comprises the following steps:

[0032] S1) Raw material screening: remove impurities in soybean raw materials to ensure high quality of soybean raw materials;

[0033] S2) Raw material soaking: Soak the screened soybeans in water, specifically, pour the soybeans and water into the soybean soaking tank in a weight ratio of 1:4 for uniform soaking, and the soaking time is 7 hours;

[0034] S3) Refining: Use special suction equipment to suck the soaked soybeans into the automatic refiner and grind them into a clear paste or slurry, and inject the ground soybean milk containing bean dregs into the special soybean milk tank for steam heating and heat preservation to 90°C;

[0035] S4) Filtration: the heated soymilk is separated from pulp and residue through a special soymilk filter;

[0036] S5) Boiling: Pour the separated soymilk without bean dregs into a special container, send it to the production worksho...

Embodiment 2

[0049] The difference from Example 1 is that in this example: S2) the soaking time of the raw materials is 10 hours; S7) the drying temperature of the bottom layer is 60° C., and the drying time is 4 hours; S9) the drying time of the second layer is The drying temperature is 70°C, and the drying time is 4 hours; S11) the drying temperature of the three-layer drying is 70°C, and the drying time is 5 hours; S13) the drying temperature of the four-layer drying is 75°C, and the drying The drying time is 3 hours; S14) The molding drying temperature is 65° C., and the drying time is 5 hours.

Embodiment 3

[0051] The difference from Example 1 and Example 2 is that in this example: S2) The soaking time of the raw materials is 8 hours; S7) The drying temperature of the bottom layer is 50 ° C, and the drying time is 5 hours; S9) The second layer The drying temperature for drying is 65°C, and the drying time is 5 hours; S11) the drying temperature for three-layer drying is 68°C, and the drying time is 5.5 hours; S13) the drying temperature for four-layer drying is 72 °C, the drying time is 3.5 hours; S14) The drying temperature for molding is 63 °C, and the drying time is 5.5 hours.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production technology of dried soybean gluten. The production technology of the dried soybean gluten mainly comprises the following steps: (S1), screening raw materials; (S2), soaking the screened raw materials; (S3), carrying out grinding so as to obtain pulp; (S4), filtering the pulp; (S5), cooking the filtered pulp; (S6), preparing a first layer of rolled pulp; (S7), drying the bottom; (S8), rolling a second layer; (S9), drying the second layer; (S10), rolling a third layer; (S11), drying the third layer; (S12), rolling a fourth layer; (S13), drying the fourth layer; (S14), carrying out shaping; (S15), carrying out bagging; and (S16), carrying out storing. The differences between the production technology of the dried soybean gluten disclosed by the invention and the production technology of the dried soybean gluten in the prior art are as follows: according to the production technology, the pulp is rolled for four times, and is respectively dried after each time of rolling, so that the soybean gluten prepared by the production technology, especially the inner layers of the soybean gluten, is relatively good in elasticity; moreover, the elasticity between each layer of the soybean gluten is uniformly distributed, so that the prepared soybean gluten is relatively good in taste.

Description

technical field [0001] The invention relates to a production process of dried bean gluten. Background technique [0002] Dried bean gluten, also known as bean sticks and bean skewers, is a high-protein non-staple food extracted from soybeans. The screened soybeans are soaked, then polished, boiled, and filtered into soy milk; then boiled in a corner of the pot with high heat, It is a bean product made by blowing with the wind, rolling up the skin with a bamboo stick and drying it. [0003] The existing dry bean gluten preparation process is as follows: bean selection→soaking→refining→pulping→cooking→filtering→rolling→stick taking→drying→packing. The existing technology adopts one-time rolling and then drying, resulting in poor elasticity and poor taste of the bean gluten, especially the inner layer of the bean gluten. Contents of the invention [0004] In view of the deficiencies in the prior art, the technical problem to be solved by the present invention is to provide ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 魏奎富
Owner 重庆壹根豆筋有限公司
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com