A kind of high vegetable protein vinegar powder and preparation method thereof

A technology of vegetable protein and vinegar powder, which is applied in the field of food processing, can solve the problems of low utilization rate of raw materials, insufficient content of active ingredients, and lack of high vegetable protein vinegar powder, etc., so as to avoid the loss of nutrients, improve efficiency, and utilize high rate effect

Active Publication Date: 2018-12-25
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And present vinegar powder is all to be made by spray drying or vacuum freeze-drying after concentrated, allotment, microcapsule embedding, sterilization by brewing vinegar, and such preparation method has raw material utilization rate not high and active ingredient content is not enough high characteristic
Moreover, there is no relevant research on high vegetable protein vinegar powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. In parts by weight, take the following raw material components:

[0026] 70 parts of raw sugarcane vinegar; 1 part of baking soda;

[0027] 15 servings of peanuts; 3 servings of hemp;

[0028] 22 servings of black beans; 10 servings of soybeans;

[0029] 18 parts of red beans; 3 parts of Poria cocos.

[0030] 2. the above-mentioned raw materials taken by weighing are applied to the preparation of high vegetable protein vinegar powder of the present invention according to the following steps:

[0031] (1) After the weighed peanuts are shelled and washed, blanch them in water at a temperature of 100°C for 3 minutes, remove them, drain the water and transfer them to a sterile container, add sugarcane raw vinegar submerged 2cm of peanuts, sealed container;

[0032] (2) Rinse the weighed black beans, soybeans and red beans with running water quickly, first use a water shaker to shake the water for 5 minutes, then use a microwave oven with a power of 650W for 3 minutes...

Embodiment 2

[0040] 1. In parts by weight, take the following raw material components:

[0041] 80 parts of raw sugarcane vinegar; 2 parts of soda powder;

[0042] 16 parts of peanuts; 4 parts of hemp;

[0043] 24 parts of black beans; 11 parts of soybeans;

[0044] 19 parts of red beans; 4 parts of Poria cocos.

[0045] 2. the above-mentioned raw materials taken by weighing are applied to the preparation of high vegetable protein vinegar powder of the present invention according to the following steps:

[0046] (1) After the weighed peanuts are shelled and washed, blanch them in water at a temperature of 110°C for 4 minutes, remove them, drain the water, transfer them to a sterile container, add raw sugarcane vinegar that has submerged the peanuts by 3cm, sealed container;

[0047](2) Rinse the weighed black beans, soybeans and red beans with running water quickly, first shake the water with a water shaker for 5 minutes, then use a microwave oven with a power of 720W for 5 minutes, an...

Embodiment 3

[0055] 1. In parts by weight, take the following raw material components:

[0056] 85 parts of raw sugarcane vinegar; 3 parts of baking soda;

[0057] 18 parts of peanut; 5 parts of hemp;

[0058] 25 servings of black beans; 12 servings of soybeans;

[0059] 20 parts of red beans; 5 parts of Poria cocos.

[0060] 2. the above-mentioned raw materials taken by weighing are applied to the preparation of high vegetable protein vinegar powder of the present invention according to the following steps:

[0061] (1) After the weighed peanuts are shelled and washed, blanch them in water at a temperature of 120°C for 5 minutes and remove them. Drain the water and transfer them to a sterile container. sealed container;

[0062] (2) Rinse the weighed black beans, soybeans and red beans with running water quickly, first use a water shaker to shake the water for 5 minutes, then use a microwave oven with a power of 800W for 5 minutes, and then stir-fry on low heat until the skin of the b...

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Abstract

The invention belongs to the technical field of food processing, and specifically discloses a high vegetable protein vinegar powder and a preparation method thereof. The high vegetable protein vinegar powder of the present invention is mainly composed of 70-85 parts of sugarcane raw vinegar, 1-3 parts of soda powder, 15-18 parts of peanuts, 3-5 parts of hemp, 22-25 parts of black soybeans, 22-25 parts of soybeans, 10-12 parts, 18-20 parts of red beans and 3-5 parts of poria cocos are respectively soaked and dried for six times, mixed, pulverized and sieved. The vinegar powder of the invention has high content of active ingredients such as high plant protein content, is easy to digest and absorb, and helps to reduce cholesterol content. At the same time, the preparation method of the invention is easy to operate, has high raw material utilization rate, and is conducive to fully activating the functional nutrition in the raw material.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a high vegetable protein vinegar powder and a preparation method thereof. Background technique [0002] Vinegar not only has a beautiful flavor, but also has important dietary and health functions. "Compendium of Materia Medica" believes that vinegar can reduce swelling, disperse water vapor, kill evil and poison, and treat various medicines. Therefore, while people use vinegar for seasoning, they also use vinegar for antibacterial, anti-fatigue, enhancing liver and kidney functions, promoting appetite, lowering blood pressure, lowering blood fat, and preventing arteriosclerosis. [0003] However, the traditional vinegar food has the characteristics of high water content, high transportation cost, low content of active ingredients and inconvenient to carry. In this case, vinegar powder came into being. And present vinegar powder is all to be made by spray drying or vac...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00C12J1/00
CPCC12J1/00
Inventor 郑凤锦陈赶林林波孙健李志春方晓纯
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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