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Nutritive breakfast bag based on soybean milk maker

A nutritious breakfast and soybean milk machine technology, applied in milk substitutes, dairy products, applications, etc., can solve the problems of strong throat sensation, high energy consumption, single taste and nutritional components, etc., and achieve the effect of strong bean flavor

Inactive Publication Date: 2017-04-05
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] ① A production process of deodorized and purine-removed soybean products, invented to solve the problems such as the fishy smell of soybean products in the prior art
[0011] 2. The shortcomings and deficiencies of soybean processing and mixed products
[0012] ①In the past, most soybean processed and mixed products were refined after processing and sold directly as soybean milk, which could not meet the requirements of purchasing soybean products for soybean milk used in household soybean milk machines
[0013] ②Part of soybean processing and mixed products are processed under high temperature and high pressure during processing, which loses the original flavor and nutrition of soybeans, and long-term consumption is not conducive to human health
[0014] ③Part of the soybean processing process is cumbersome, the effect is slow, the time is long, and the energy consumption is large, which not only increases the cost, but also easily causes soybean protein degradation and reduces the nutritional value
[0015] ④Most of the existing soybean processing and blending products on the market simply mix two untreated raw materials together to make soybean milk, which has a single taste and nutritional content, which is difficult to meet the needs of most people
[0016] ⑤Most of the existing processed and mixed soybean products on the market require filter residue, which results in a loss of nutrients, and even a few products without filter residue have a strong tingling feeling and poor taste

Method used

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  • Nutritive breakfast bag based on soybean milk maker
  • Nutritive breakfast bag based on soybean milk maker
  • Nutritive breakfast bag based on soybean milk maker

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] 1. Formulation:

[0071] Soy 40%

[0072] Instant Oats 13%

[0073] Corn grits 13%

[0074] Raw almond 13%

[0075] Dehydrated Dried Jujube 19%

[0076] Dried tremella 2%.

[0077] 2. Process flow

[0078] Soybeans were baked at 90°C for 15 minutes, soaked in 1.5% NaHCO3 solution for 1 minute, then quick-frozen at -18°C until the temperature inside and outside the whole soybean was consistent, and then baked at 85°C for 30 minutes. Mix the processed soybeans with the raw materials of the corresponding formula and evenly disperse them, then pour them into the soymilk machine, add 900mL of tap water, and press the button for making soymilk that comes with the soymilk machine to beat.

[0079] 3. Evaluation method and results

[0080] Test the distribution particle size D[4,3] (μm) of the suspended particles in the slurry (volume weighted average particle size refers to a quantity reflecting the average particle size of the system obtained by volume weighted average...

Embodiment 2

[0082] 1. Formulation:

[0083] Soy 50%

[0084] Instant Oats 10%

[0085] Corn grits 10%

[0086] Raw almond 10%

[0087] Dehydrated Dried Jujube 17%

[0088] Dried tremella 3%

[0089] 2. Process flow

[0090] Soybeans were dried with hot air at 110°C for 5 minutes, soaked in 1% NaHCO3 solution for 90s, then quick-frozen at -18°C until the temperature inside and outside the whole soybean was consistent, and then baked at 95°C or dried with hot air for 20 minutes. Mix the processed soybeans with the raw materials of the corresponding formula and evenly disperse them, then pour them into the soymilk machine, add 900mL of tap water, and press the button for making soymilk that comes with the soymilk machine to beat.

[0091] 3. Evaluation method and results

[0092] Test the distribution particle size D[4,3] (μm) of the suspended particles in the slurry (volume weighted average particle size refers to a quantity reflecting the average particle size of the system obtained...

Embodiment 3

[0094] 1. Formulation:

[0095] Soy 40%

[0096] Instant Oats 13%

[0097] Corn grits 13%

[0098] Raw almond 13%

[0099] Dehydrated Dried Jujube 19%

[0100] Dried tremella 2%

[0101] 2. Process flow

[0102] Soybeans were soaked at 20°C for 7 hours at a soybean liquid ratio of 1:5. The soaking solution is distilled water with 0.3% NaHCO added 3 made. The soaked soybeans are spread on a baking tray in a single layer and placed in an oven, and baked at a baking temperature of 75° C. for 6 hours. Mix the processed soybeans with the raw materials of the corresponding formula and evenly disperse them, then pour them into the soymilk machine, add 900mL of tap water, and press the button for making soymilk that comes with the soymilk machine to beat.

[0103] 3. Evaluation method and results

[0104] Test the distribution particle size D[4,3] (μm) of the suspended particles in the slurry (volume weighted average particle size refers to a quantity reflecting the average ...

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PUM

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Abstract

The invention provides a nutritive breakfast bag based on a soybean milk maker. The nutritive breakfast bag comprises, according to a mass ratio, 40-60% of soybeans, 7-13% of instant oats, 7-13% of corn grits, 7-13% of raw badam, 16-19% of dried dehydrated red dates and 1-4% of dried tremella. The soybeans are subjected to following treatment: (1) thermal treatment, in which soybeans are baked at 90-110 DEG C or dried in hot wind for 5-15 min; (2) soaking, in which a NaHCO3 solution with the mass percentage concentration being 1-2% is used for soaking the obtained soybeans for 30-90 s; and (3) drying, in which the obtained soybeans are baked at 75-95 DEG C or dried in hot wind for 20-40 min. The beany flavor and the flatulence factor content can be effectively reduced, residue filtration is not required, and the obtained product tastes strong, is free of throat sensitivity, and has the shelf life as long as 9-12 months. The product types on the market are increased based on soybean milk manufacture of a soybean milk maker, and the nutritive breakfast bag is nutritive and healthy. Soaking isn't required once people buy the nutritive breakfast bag, the materials in the bag can be put in a soybean milk maker for soybean milk manufacture, and the soaking before conventional soybean milk manufacture at home is saved. The nutritive breakfast bag has good economic development value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a nutritious breakfast bag based on a soybean milk machine. Background technique [0002] China is a major producer and consumer of soybeans, and soybean milk has been a traditional breakfast drink for Chinese people since ancient times. How to industrially preprocess soybeans, a traditional raw material, to remove anti-nutritional factors has always been a topic of public concern. However, the current domestic pretreatment of soybeans in the process of making soymilk is basically limited to self-soaking treatment, and there are few industrialized large-scale treatments. Part of the reason is that domestic research and development have insufficient understanding of the importance of soybean pre-treatment, and soybean processing still relies on self-soaking. [0003] In recent years, as people pay more and more attention to health, many families have chosen to...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103
Inventor 孟岳成陈杰汪涛李延华房升
Owner ZHEJIANG GONGSHANG UNIVERSITY
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