New-variety bean product formulation process and extraction method

An extraction method and a technology for soybean products, which are applied to the formulation process and extraction field of new varieties of soybean products, can solve problems such as single variety, and achieve the effects of food safety and harm reduction.

Pending Publication Date: 2020-02-28
SHANGHAI QINGMEI GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The invention provides a formula process and extraction method of a new variety of soybean prod

Method used

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  • New-variety bean product formulation process and extraction method

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Embodiment 1

[0049] see figure 1 , the present invention provides a technical solution: a new variety of soybean product formulation process and extraction method, including flavor additives and soybean milk, the ratio of flavor additives to soybean milk is 1:9;

[0050] Flavor additives include anhydrous butter, jujube juice, emulsifier, diacetyl tartaric acid mono-diglycerides, octenyl starch succinate, trisodium phosphate, sodium paraben and water, and the flavor additives The weight percentages of all ingredients are: 12% of anhydrous butter, 7% of jujube juice, 0.2% of emulsifier, 20% of diacetyl tartrate mono-diglyceride, 5% of octenyl succinic acid starch ester, and 0.5% of trisodium phosphate , sodium paraben 0.005, water to make up to 100%. Among them, diacetyl tartrate mono-diglyceride is in liquid state.

[0051] Then make the bean product formula by following steps:

[0052] Step 1: remove the pits from the red dates, crush the jujube pulp with a tissue grinder, add water 6 ...

Embodiment 2

[0060] This example provides a formulation process and extraction method of a new variety of soybean products, including flavor additives and soybean milk, and the ratio of flavor additives to soybean milk is 1:9.

[0061] Flavor additives include anhydrous butter, jujube juice, emulsifier, diacetyl tartaric acid mono-diglycerides, octenyl starch succinate, trisodium phosphate, sodium paraben and water, and the flavor additives The weight percentages of all ingredients are: anhydrous butter 14%, red date juice 10%, emulsifier 0.4%, diacetyl tartrate mono-diglyceride 25%, octenyl succinic acid starch ester 8%, trisodium phosphate 1.5% , sodium paraben 0.008, and water to make up to 100%.

[0062] Then make the bean product formula by following steps:

[0063]Step 1: remove the pits of the red dates, crush the jujube pulp with a tissue grinder, add water 6 times the mass of the pulp, and extract at 80°C for 60 minutes respectively.

[0064] Ultrasonic extraction is performed o...

Embodiment 3

[0071] This example provides a formulation process and extraction method of a new variety of soybean products, including flavor additives and soybean milk, and the ratio of flavor additives to soybean milk is 1:9.

[0072] Flavor additives include anhydrous butter, jujube juice, emulsifier, diacetyl tartaric acid mono-diglycerides, octenyl starch succinate, trisodium phosphate, sodium paraben and water, and the flavor additives The weight percentages of all ingredients are: anhydrous butter 11%, red date juice 10%, emulsifier 0.4%, diacetyl tartrate mono-diglyceride 25%, octenyl succinic acid starch ester 8%, trisodium phosphate 1.5% , sodium paraben 0.008, and water to make up to 100%.

[0073] Then make the bean product formula by following steps:

[0074] Step 1: remove the pits of the red dates, crush the jujube pulp with a tissue grinder, add water 6 times the mass of the pulp, and extract at 80°C for 60 minutes respectively.

[0075] Ultrasonic extraction is performed ...

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Abstract

The invention is applicable to the technical field of bean products and provides a new-variety bean product formulation process and an extraction method. The new-variety bean product formulation process involves a flavor additive and soybean milk, wherein a ratio of the flavor additive to the soybean milk is 1:9, and the flavor additive is prepared from anhydrous milk fat, red date juice, an emulsifier, diacetyl tartaric acid esters of mono(di)glycerides, octenyl succinic acid modified starch, trisodium phosphate, sodium para-hydroxybenzoate and water. By adoption of a formula of a bean product prepared from the flavor additive and the soybean milk, a unique flavor of the bean product is realized. Due to proportional adding of the anhydrous milk fat, the red date juice, the emulsifier, diacetyl tartaric acid esters of mono(di)glycerides, octenyl succinic acid modified starch, trisodium phosphate, sodium para-hydroxybenzoate and water into the flavor additive, the bean product is endowed with a red date and milk fat blended flavor and is safe to eat due to freeness of essence additives.

Description

technical field [0001] The invention belongs to the technical field of bean products, and in particular relates to a formula process and an extraction method of a new variety of bean products. 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 soybean milk coagulation. Soy products are mainly divided into two categories, namely soybean foods made from soybeans and other soy products made from other miscellaneous beans. Soy food includes soybean powder, tofu, soy milk, soy milk powder, tofu skin, oil skin, dried tofu, yuba, vegetarian chicken, vegetarian ham, fermented soybean products, soybean protein powder and its products, soybean sticks, soybean frozen food, etc. Fermented soy products such as tempeh, fermented bean curd, tempeh, sour milk, etc. At present, this year, more and more people advoca...

Claims

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Application Information

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IPC IPC(8): A23C11/06
CPCA23C11/06
Inventor 沈建华李立王泽科袁辉王家军
Owner SHANGHAI QINGMEI GREEN FOOD
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