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Soybean milk-pea bean jelly and preparation method thereof

A technology of pea flour and pea, applied in the field of food deep processing

Inactive Publication Date: 2018-10-16
昆明市金味食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the continuous development of society and the continuous improvement of people's needs, the existing products are far from meeting people's needs for health and taste, so it is very necessary to develop a product that can meet market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] The preparation method of soybean milk pea jelly of the present invention comprises the following steps:

[0019] A. Pretreatment: Soybean milk is obtained by screening, soaking, grinding and boiling the soybeans with the formula ratio; the peas with the formula ratio are crushed and sieved to obtain pea powder for later use; the rapeseed oil with the formula ratio is cooked to obtain cooked rapeseed oil for later use;

[0020] B. Pulping:

[0021] 1) After mixing the pea powder and soybean milk, process it with a chopping machine for 2-5 minutes to obtain material a;

[0022] 2) Add cooked rapeseed oil to material a and let it stand for 8-10 minutes, process it with a chopping machine at high speed for 1-3 minutes, beat at a low speed for 4-6 minutes, then add edible salt, and process it with a chopping machine for 2-5 minutes to obtain material b;

[0023] 3) Cooking: shape material b at a temperature of 50-55°C for 20-40 minutes to obtain product c, then heat up to...

Embodiment 1

[0033] Weigh 10Kg of soybeans, 6Kg of peas, 1.6Kg of rapeseed oil, and 0.8Kg of edible salt; screen, soak, grind and boil soybeans to obtain soybean milk for later use; crush peas and pass through a 10-mesh sieve to obtain pea powder for later use; rapeseed oil Heat up to 250-280°C and refine for 5 minutes to obtain cooked rapeseed oil for later use; mix pea flour and soybean milk and chop and mix for 5 minutes at a speed of 1000r / min to obtain material a, add cooked rapeseed oil and stand for 10 minutes, Chop and mix at 6000r / min for 1min, beating at a slow speed at 500r / min for 6min, then add edible salt, and process for 2-5min with a chopping machine to obtain material b; shape material b at a temperature of 55°C for 20min to obtain product c , then heat up to 80°C and cook for 50 minutes until the center temperature of the product c is greater than 80°C; cool the product c so that the center temperature of the product c drops to room temperature to obtain the target soybean...

Embodiment 2

[0035]Weighing 10Kg of soybeans, 8Kg of peas, 2Kg of rapeseed oil, and 1.2Kg of edible salt; screening, soaking, grinding and boiling the soybeans to obtain soybean milk for later use; Raise the temperature to 280°C and refine for 3 minutes to obtain cooked rapeseed oil for later use; mix the pea powder and soybean milk and chop and mix for 2 minutes at a speed of 2500r / min to obtain material a, add cooked rapeseed oil and let it stand for 8 minutes, and then pass it at a speed of 6000r / min Chop and mix for 1 min under the condition of rotating speed 1000r / min, beating at a slow speed for 4 min, then add edible salt, and process it for 5 min to obtain material b; shape material b at a temperature of 50°C for 40 min to obtain product c, and then raise the temperature to 85 Cook for 40 minutes at ℃ until the temperature of the center of product c is greater than 80°C; cool the product c so that the temperature of the center of product c drops to room temperature to obtain the tar...

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PUM

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Abstract

The invention discloses soybean milk-pea bean jelly and a preparation method thereof. The soybean milk-pea bean jelly is prepared from the following raw materials: soybeans, peas, rapeseed oil and edible salt, with a mass ratio of the soybeans to the peas being 1:(6-10), the rapeseed oil being 1-3% of the total mass percentage of the soybeans and the peas, and the edible salt being 0.4-0.6% of thetotal mass percentage of the soybeans and peas. The preparation method includes the following steps: pretreating, pulping, cooking, cooling and storing. The soybean milk-pea bean jelly of the invention can effectively improve the hardness and elasticity of the finished product by adding soybean milk to substitute the role of water. Using the cooking method instead of the traditional boiling process can significantly improve the rate of finished products and prolong the shelf life of the product. The soybean milk-pea bean jelly is clean and sanitary, elastic, chewy, smooth-refreshing and palatable.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a soybean milk pea and a preparation method thereof. Background technique [0002] Jelly is a kind of food. The main raw materials are jelly grass, rice and peas. It is eaten with soy sauce, vinegar and chili oil. It is cool and smooth, and it is a summer food. There are generally two ways to eat jelly, one is cold, and the other is fried powder. According to Song Meng Yuanlao's "Tokyo Menghualu", Bianliang had "xisuo jelly" in the Northern Song Dynasty. There are generally two ways to eat jelly: one is cold, and the other is fried powder. "Tokyo Menghualu", the elder of Song Meng jelly, said that there was already "xisuo jelly" in Bianliang in the Northern Song Dynasty. Production method: Soak the mung bean powder and stir it into a paste, boil the water until it is about to boil, add alum and pour in the prepared mung bean paste, let it cool and serv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L29/00A23L33/00A23L3/16
CPCA23L3/165A23L11/05A23L11/07A23L29/04A23L33/00A23V2002/00A23V2200/328A23V2200/326A23V2200/30A23V2200/324A23V2200/322A23V2200/32A23V2250/18
Inventor 孙力彭国芳
Owner 昆明市金味食品厂
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