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Soybean product, and preparation method thereof

A production method and soybean technology, applied in the field of soybean products, can solve the problems of rice cake development restriction, high toxicity of tung oil, poisonous and harmful, etc., and achieve the effects of enriching food types, not easy to break, and high nutritional value.

Inactive Publication Date: 2018-11-30
孙佳磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, tung oil is highly toxic and belongs to industrial oil and is not allowed to be used in food production
Therefore, the rice cakes produced with tung oil in the market before are poisonous and harmful foods, which do not comply with the provisions of the "Food Safety Law". Therefore, the application of tung oil in rice cakes is restricted, and the development of rice cakes is also restricted.

Method used

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  • Soybean product, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The present embodiment provides a kind of soybean product---rice glutinous rice cake, and it adopts following method to make:

[0027] (1) Weigh dry beans, first add 2 times the quality of water to soak to obtain soaked soybeans, the quality of the soaked soybeans is 2 times the quality of dry beans; then add water to grind the soaked soybeans to obtain a concentration of 30% soybean milk liquid; when soaking, in the spring and autumn seasons, the water temperature is controlled at 3-23°C, and the soaking time is 7-23h;

[0028] Described refining is carried out three times, concrete operation is as follows:

[0029] After the soaked soybeans are cleaned, drain the water, put them into a refiner, and perform the first refining while adding water, the ratio of the amount of water added to the weight of the soaked soybeans is 2.3:13, filter, Obtaining soy milk and the first okara; adding water to the first okara and stirring evenly for a second grinding, the ratio of the...

Embodiment 2

[0032] The present embodiment provides a kind of soybean product---rice glutinous rice cake, and it adopts following method to make:

[0033] (1) Weigh dry beans, first add 3 times of quality water to soak to obtain soaked soybeans, the quality of the soaked soybeans is 3 times that of the dried beans; then add water to grind the soaked soybeans to obtain a concentration of 3% soybean milk liquid; when soaking, in winter, the water temperature is controlled at 0-3°C, and the soaking time is 18-30h;

[0034] Described refining is carried out three times, concrete operation is as follows:

[0035] After the soaked soybeans are cleaned, drain the water, put them into a refiner, add water and perform the first refining, the ratio of the amount of water added to the weight of the soaked soybeans is 3:14, filter, Obtain soybean milk and the first okara; add water to the first okara and stir evenly for second grinding, the ratio of the amount of water added to the weight of the firs...

Embodiment 3

[0038] The present embodiment provides a kind of soybean product---rice glutinous rice cake, and it adopts following method to make:

[0039] (1) Weigh dry beans, first add 2.3 times of quality water to soak to obtain soaked soybeans, the quality of the soaked soybeans is 2.3 times of the dry beans; then add water to the soaked soybeans to obtain a concentration of 18% soybean milk liquid; wherein, when soaking, the water temperature is 23-33°C in summer, and the soaking time is 2-6h (change the water frequently);

[0040] Described refining is carried out three times, concrete operation is as follows:

[0041]After the soaked soybeans are cleaned, drain the water, put them into a refiner, and add water for the first grinding, the ratio of the amount of water added to the weight of the soaked soybeans is 4:13.3, filter, Obtain soybean milk and the first okara; add water to the first okara and stir evenly for second refining, the ratio of the amount of water added to the weigh...

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Abstract

The invention discloses a soybean product, and a preparation method thereof. The preparation method comprises following steps: a specific method is adopted to prepare soybean milk, a pancake machine is adopted to process the obtained soybean milk into soybean product Fanci. The preparation method is capable of solving problems in the prior art that sticking to pan is easily caused, complete soybean milk skin is impossible to obtain, and toxic tung oil is adopted because no other method is available. According to the preparation method, it is not necessary to use tung oil, soybean milk preparation method is improved, and Fanci preparation method is improved, only healthy and safe editable oil is adopted, and anti-sticking soybean milk skin Fanci with excellent toughness and complete shape is obtained. The soybean product Fanci is good for health, is safe to eat, is high in nutritional value, excellent in mouthfeel, and high in toughness; soybean product selection space is widened; the toughness of the Fanci is excellent, the Fanci can be used for coating stuffing materials, rupture is not easily caused, and food kind number is increased.

Description

technical field [0001] The invention belongs to the technical field of soybean products, and in particular relates to a soybean product and a preparation method thereof. Background technique [0002] Due to their high nutritional value, beans are taking an increasing proportion of the diet. Various soy products mainly have the following functions: 1. Prevent osteoporosis. In bones, calcium exists in the form of inorganic salts, which is the main component of human bones. The main cause of osteoporosis is the lack of calcium. Soy products are rich in calcium and a certain amount of vitamin D. The combination of the two can effectively prevent and improve osteoporosis; 2. Improve the body's immunity: the body has different nutritional needs at different ages and in different physiological states. To improve the body's immunity, we must first obtain balanced nutrition through a reasonable diet. Soy products are rich in lysine, unsaturated acids, starch, sucrose, and various vi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 孙佳磊
Owner 孙佳磊
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