Health care fermented soybeans and processing method thereof

A processing method and fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented and its processing field, achieves the effect that improves the free radical scavenging ability, is easy to operate, is easy to quality.

Inactive Publication Date: 2017-12-15
杨昌团
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And also seldom report for the research of health-care fermented soya bean, there is not even more about fermented soya bean with good antioxidant function, therefore, research a kind of fermented soya bean with good antioxidant effect has important effect for the further development and popularization of fermented soya bean

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Preparation of excipients

[0028] 1) In parts by weight, the following raw material components are weighed: 3 parts of ginger, 2 parts of garlic, 2 parts of five-spice powder and 2 parts of table salt.

[0029] 2) Grind and sieve the weighed raw material components to 200 meshes, dry-fry the ginger and garlic until there is fragrance, cool to room temperature, add five-spice powder and salt and stir until evenly mixed to obtain The excipients.

[0030] 2. the above-mentioned prepared auxiliary materials are applied to the preparation of health-care fermented soya bean according to the following steps:

[0031] (1) In parts by weight, take the following raw material components:

[0032] 15 parts of soybeans; 5 parts of pekoe tea;

[0033] 2 parts wild jujube; 2 parts red peanut skin;

[0034] 2 parts of oatmeal; 2 parts of accessories;

[0035] Among them, the soybeans that are fully mature, plump and uniform, free from insect erosion and mildew and deterioratio...

Embodiment 2

[0047] 1. Preparation of excipients

[0048] 1) In parts by weight, the following raw material components are weighed: 5 parts of ginger, 4 parts of garlic, 3 parts of five-spice powder and 3 parts of table salt.

[0049] 2) Grind and sieve the weighed raw material components to 200 meshes, dry-fry the ginger and garlic until there is fragrance, cool to room temperature, add five-spice powder and salt and stir until evenly mixed to obtain The excipients.

[0050] 2. the above-mentioned prepared auxiliary materials are applied to the preparation of health-care fermented soya bean according to the following steps:

[0051] (1) In parts by weight, take the following raw material components:

[0052] 18 parts of soybeans; 7 parts of pekoe tea;

[0053] 4 parts wild jujube; 4 parts red peanut skin;

[0054] 3 parts of oatmeal; 3 parts of accessories;

[0055] Among them, the soybeans that are fully mature, plump and uniform, free from insect erosion and mildew and deterioration ...

Embodiment 3

[0067] 1. Preparation of excipients

[0068] 1) In parts by weight, the following raw material components are weighed: 7 parts of ginger, 6 parts of garlic, 5 parts of five-spice powder and 5 parts of table salt.

[0069] 2) Grind and sieve the weighed raw material components to 200 meshes, dry-fry the ginger and garlic until there is fragrance, cool to room temperature, add five-spice powder and salt and stir until evenly mixed to obtain The excipients.

[0070] 2. the above-mentioned prepared auxiliary materials are applied to the preparation of health-care fermented soya bean according to the following steps:

[0071] (1) In parts by weight, take the following raw material components:

[0072] 25 parts of soybeans; 10 parts of pekoe tea;

[0073] 7 parts of wild jujube; 6 parts of peanut red skin;

[0074] 5 parts of oatmeal; 5 parts of accessories;

[0075] Among them, the soybeans that are fully mature, plump and uniform, free from insect erosion and mildew and deter...

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PUM

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Abstract

The invention belongs to the technical field of foods, and specifically discloses health care fermented soybeans and a processing method thereof. The health care fermented soybeans disclosed by the invention are prepared from the following raw materials in parts by weight: 15-25 parts of soybeans, 5-10 parts of baikhovi tea, 2-7 parts of wild jujubes, 2-6 parts of red peanut coat, 2-5 parts of oat and 2-5 parts of auxiliary materials, by pretreatment of the soybeans, treatment of the raw materials, boiling, primary fermentation and mixing and secondary fermentation. The health care fermented soybeans disclosed by the invention have rich and comprehensive nutrients, good mouthfeel, good antioxidation effect and high health care value, and simultaneously, the processing method is easy to operate, easy to control the product quality and suitable for mass production.

Description

【Technical field】 [0001] The invention relates to the technical field of food, in particular to a health-care soybean meal and a processing method thereof. 【Background technique】 [0002] Douchi is mainly a traditional seasoning non-staple food made from black beans and soybeans through microbial fermentation. Tempeh is rich in protein, fat and carbohydrates, and contains a variety of amino acids needed by the human body, as well as a variety of minerals and vitamins and other nutrients. Its unique aroma can increase people's appetite and promote absorption. It can be used for For cooking, it can also be used as a substitute for meals. It is widely used in many regions of China and is deeply loved by people. [0003] With the improvement of living standards, consumers have higher and higher requirements for the health functions of food, especially the antioxidant function of food. There are few reports on the research on fermented soya beans for health care, and there is n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L19/00A23L7/10A23L5/30A23L33/10A23L33/105A23L11/50
CPCA23L5/32A23L7/10A23L19/09A23L33/10A23L33/105A23V2002/00A23L11/50A23V2200/30A23V2250/214A23V2300/10A23V2300/48
Inventor 杨昌团
Owner 杨昌团
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