Fresh flower fermented bean curd sauce

A technology of soybean milk sauce and fresh flowers, which is applied in the field of food processing, can solve the problems of unhealthy food, high fat, high sugar content, etc., and achieve the effect of reducing waste, rich nutrition and good taste

Inactive Publication Date: 2018-11-30
安徽省云顶食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In daily life, people often eat butter and condensed milk with bread, but butter and condensed milk are high in sugar, high in fat, and low in nutrition, so they are not healthy food. The invention provides a healthy and delicious soy milk sauce, which can replace the traditional Condensed milk, butter, served with bread

Method used

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  • Fresh flower fermented bean curd sauce
  • Fresh flower fermented bean curd sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A fresh flower soybean milk sauce is characterized in that it consists of the following raw materials in parts by weight:

[0024] 40 parts of soybean, 20 parts of milk, 0.5 part of fermentation aid, 8 parts of edible fresh rose, 2 parts of roselle, 2 parts of apple, 1 part of pear, 1 part of pineapple, 1 part of lemon, 4 parts of rock sugar, 0.5 part of preservative , 150 parts of water.

[0025] Described fresh flower soybean milk sauce, its preparation method is as follows:

[0026] (1) After the soybeans are fully soaked, mix them with water and add them to a soymilk machine to squeeze them into soymilk, and filter out the bean dregs for later use;

[0027] (2) Mix soymilk and milk, heat and boil, then turn off the heat, when the temperature drops to 40 degrees, add fermentation aids, stir evenly, keep warm for 8 hours, and obtain preliminary soymilk;

[0028] (3) Pour the substance I prepared in step 2 into the draining basket with gauze, and drain for 1-2 hours ...

Embodiment 2

[0035] A fresh flower soybean milk sauce is characterized in that it consists of the following raw materials in parts by weight:

[0036] 50 parts of soybeans, 30 parts of milk, 0.8 parts of fermentation aids, 12 parts of edible fresh roses, 4 parts of roselle, 4 parts of apples, 2 parts of pears, 2 parts of pineapples, 2 parts of lemons, 6 parts of rock sugar, 0.8 parts of preservatives , 200 parts of water.

[0037] Described fresh flower soybean milk sauce, its preparation method is as follows:

[0038] (1) After the soybeans are fully soaked, mix them with water and add them to a soymilk machine to squeeze them into soymilk, and filter out the bean dregs for later use;

[0039] (2) Mix soymilk and milk, heat and boil, turn off the heat, wait until the temperature drops to 45 degrees, add fermentation aids, stir evenly, keep warm for 7 hours, and obtain preliminary soymilk;

[0040] (3) Pour the substance I prepared in step 2 into the draining basket with gauze, and drain...

Embodiment 3

[0047] A fresh flower soybean milk sauce is characterized in that it consists of the following raw materials in parts by weight:

[0048] 60 parts of soybean, 40 parts of milk, 1 part of fermentation aid, 15 parts of edible fresh rose, 5 parts of roselle, 5 parts of apple, 3 parts of pear, 3 parts of pineapple, 3 parts of lemon, 8 parts of rock sugar, 1 part of preservative , 250 parts of water.

[0049] Described fresh flower soybean milk sauce, its preparation method is as follows:

[0050] (1) After the soybeans are fully soaked, mix them with water and add them to a soymilk machine to squeeze them into soymilk, and filter out the bean dregs for later use;

[0051] (2) Mix soymilk and milk, heat and boil, then turn off the heat, when the temperature drops to 50 degrees, add fermentation aids, stir evenly, keep warm for 6 hours, and obtain preliminary soymilk;

[0052] (3) Pour the substance I prepared in step 2 into the draining basket with gauze, and drain for 1-2 hours ...

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Abstract

The invention discloses a fresh flower fermented bean curd sauce. The fresh flower fermented bean curd sauce is prepared from soybean milk squeezed from soybeans and milk as main materials, then fermentation of the soybean milk and the milk is promoted by a fermentation promoter prepared from bean dregs and high gluten wheat flour, and a fresh flower sauce prepared from fresh roses, apples, pearsand the like is added. The prepared fresh flower fermented bean curd sauce has good taste, unique flavor, safety, healthiness and rich nutrients, and is simple to prepare and convenient to prepare andeat at home.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a fresh flower soybean milk sauce. Background technique: [0002] Soy products are processed foods made from soybeans, adzuki beans, mung beans, peas, broad beans and other beans as the main raw materials. Most soy products are tofu and its re-products made from coagulated soybean milk. The nutrition of soy products is mainly reflected in its rich protein content. The essential amino acids contained in soy products are similar to animal protein, and also contain calcium, phosphorus, iron and other minerals needed by the human body, as well as vitamin B1, B2 and cellulose. However, soy products do not contain cholesterol. Therefore, some people advocate that patients with obesity, arteriosclerosis, hyperlipidemia, hypertension, and coronary heart disease should eat more beans and soy products. For healthy groups, a single source of nutrition is not advisable, soy produ...

Claims

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Application Information

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IPC IPC(8): A23L21/10A23L33/00
CPCA23L21/10A23L33/00
Inventor 孙贵云
Owner 安徽省云顶食品有限公司
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