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Raw material bag applied to food processor and preparation method and application thereof

A food processing machine and raw material packaging technology, applied in the field of food processing, can solve the problems of weak slurry stability, protein denaturation, and poor solubility, and achieve the effect of retaining color and sensory characteristics

Active Publication Date: 2019-12-20
JOYOUNG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, freeze-dried soybeans have two disadvantages: 1. When urease is inactivated during the pre-cooking process of freeze-dried soybeans, the protein is partially denatured and the solubility becomes poor, so the stability of the slurry is weak; 2. Most of the aroma components in soybeans are volatile Gas, lost during the freeze-drying process with the sublimation process of the ice crystals, resulting in insufficient aroma weakening

Method used

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  • Raw material bag applied to food processor and preparation method and application thereof
  • Raw material bag applied to food processor and preparation method and application thereof
  • Raw material bag applied to food processor and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0056] According to one embodiment of the present application, freeze-dried soybeans are prepared by a preparation method comprising the following steps:

[0057] 1) Washing, soaking and ripening soybean raw materials to obtain ripened soybeans;

[0058] 2) Quickly freezing the mature soybeans to obtain frozen soybeans;

[0059] 3) Vacuum freeze-drying the frozen soybeans until the moisture content of the soybeans is less than 5wt%, that is, to obtain freeze-dried soybeans; wherein, the quick freezing in step 2) includes keeping the mature soybeans at a temperature of -20°C to -90°C 30-240min.

Embodiment 1

[0060] Embodiment 1 freeze-dried soybean 1#

[0061] The preparation method of freeze-dried soybean 1# comprises the steps:

[0062] A. Selected soybeans, non-genetically modified, high-quality and high-protein, with a protein dry basis of more than 35%;

[0063] B. Soaking, the soaking time is 4 hours, the soaking temperature is below 60°C, the soybean volume expands to twice the original volume, and the soybean weight increases to 2.2 times the original weight;

[0064] C. Mature, steam or boil at 100°C for 20 minutes;

[0065] D. Quick freezing, freezing temperature -20°C, freezing time 240min;

[0066] E. Vacuum freeze-drying: vacuum degree 80pa, temperature 30°C, freeze-dry until the moisture content of soybeans is 5%, that is, freeze-dried soybeans 1# are obtained.

[0067] The prepared freeze-dried soybean 1#: the freeze-dried soybean has complete shape and good quality; the inactivation of freeze-dried soybean urease ensures safety, but the degree of internal protei...

Embodiment 2

[0068] Embodiment 2 freeze-dried soybean 2-1#~2-5#

[0069] Prepare freeze-dried soybeans 2-1#~2-5# according to the preparation method of freeze-dried soybeans 1# in Example 1, and freeze-dried soybeans 2-1#~2-5# differ from freeze-dried soybeans 1# in that soybeans The soaking process is shown in Table 1.

[0070] Table 1 soybean soaking process

[0071]

[0072] The sufficiency of soaking affects the subsequent freeze-drying. Below 60°C, the weight of fully soaked soybeans increases to 2 times the weight of dry soybeans, and the volume expands to 2.2 times that of dry soybeans. Above 60°C, the starch in soybeans begins to gelatinize, hindering the penetration of water, until the soybeans absorb water unevenly, and the water absorption rate decreases, which in turn leads to inconsistent freezing rates inside soybeans during the freezing process, affecting the quality of the final freeze-dried soybeans.

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Abstract

The invention discloses a raw material bag applied to a food processor and a preparation method and application thereof, and belongs to the field of food processing. The raw material bag suitable forthe food processor comprises that: the food processor mixes and crushes the raw material bag and water into slurry, and the raw material bag comprises, in parts by weight, 15-50 parts of freeze-driedsoybeans and 40-50 parts of oat. The raw material bag adopts a soybean milk raw material matching scheme taking the freeze-dried soybeans as a main raw material, realizes no beany flavor and comprehensive nutrition, and can meet the requirements of consumers on flavor, health and convenience through a formula and process of soybean milk food raw materials which are rapidly self-made by a householdfood processing machine.

Description

technical field [0001] The application relates to a raw material bag used in a food processing machine, its preparation method and application, and belongs to the field of food processing. Background technique [0002] Soy is an important part of the oriental diet. The dietary guidelines for Chinese residents recommend that we should consume soybeans in our diet every day, but the current intake of soybeans in people's diet is seriously insufficient. The plant protein, unsaturated fatty acids and phytochemicals rich in soybeans are of great help to current cardiovascular diseases and sub-health. [0003] Reasons why consumers do not eat beans: Beany smell and bad flavor; most soy products are processed products such as soy milk, which is very cumbersome and time-consuming to make at home; industrial processed products are worried about the safety of food materials and the risk of additives. [0004] The development of freeze-drying technology has brought new changes in the ...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L7/10A23L11/00
CPCA23L11/07A23L7/198A23L33/00
Inventor 王旭宁胡芬孙梦洋符渊淼
Owner JOYOUNG CO LTD
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