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Bean puffed food and preparation method thereof

A technology of puffed food and beans, which is applied in food freezing, food ingredients, food forming, etc., can solve the problems of soybean waste environment, pollution, and insufficient crispness, so as to improve crispness and nutritional value, avoid waste, and ensure taste effect

Pending Publication Date: 2020-07-03
劲仔食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when traditional soy products are deep-processed to prepare puffed products, the high-fiber and low-fat bean dregs need to be filtered out during the processing process, which cannot be effectively utilized
Because if the bean dregs are not filtered out, the prepared soybean puffed products will have a rough taste and insufficient crispness, which will cause a large amount of waste of soybeans and environmental pollution.

Method used

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  • Bean puffed food and preparation method thereof
  • Bean puffed food and preparation method thereof
  • Bean puffed food and preparation method thereof

Examples

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Effect test

preparation example Construction

[0023] The preparation method of puffed beans food according to an embodiment of the present invention includes the following steps S1 to S3:

[0024] S1. Soak the dried beans in water for 5-15 hours, then use a grinding wheel to grind to obtain the first soy milk, and then use a colloid mill to grind to obtain the second soy milk. It can be understood that the dried beans may be one or more of beans such as soybeans, black beans, and green beans, which can be selected according to needs.

[0025] S2. The second soybean milk is matured, and then a coagulant is added to prepare soybean brains.

[0026] S3. The soybean brain is mechanically pressed, then frozen to a core temperature of below -18°C, and then fried to obtain puffed beans. It can be understood that in the field of food processing, due to the large volume of food, the temperature inside and outside may be different. The core temperature refers to the middle temperature of the processed food, and a food thermometer is gene...

Embodiment 1

[0042] (1) Soak the soybeans for 10 hours, let the soybeans fully absorb water and expand, and the soaking mass ratio of dry beans to water is 1:3.

[0043] (2) Use a grinding wheel mill to grind the soaked soybeans with water for 30 seconds to form a slurry. The gap is set to 0.6mm, the detection particle size reaches 100 meshes, and the concentration of soy milk is 8°-11° (measured by refractometer) without removing the bean dregs;

[0044] (3) Add modified corn starch to the soybean milk in step (2), and the mass ratio of soybean milk to modified corn starch is 100:4.

[0045] (4) On the basis of step (3), a colloid mill is used for further grinding for 10 seconds, the gap is set to 0.4mm, and the detected particle size reaches 120-140 mesh.

[0046] (5) Use steam to heat the soybean milk to above 95°C, with a steam pressure of 0.7Mpa, and maintain the temperature for 10 minutes.

[0047] (6) Add a magnesium chloride solution (refractive index of 9°-10°) to the matured soybean milk, ...

Embodiment 2

[0078] (1) Soak the soybeans for 10 hours, let the soybeans fully absorb water and expand, and the soaking mass ratio of dry beans to water is 1:3.

[0079] (2) Use a grinding wheel mill to grind the soaked soybeans with water for 30 seconds to form a slurry. The gap is set to 0.6mm, the detection particle size reaches 100 meshes, and the concentration of soybean milk is 8-11° (measured by a refractometer) without removing the bean dregs;

[0080] (3) On the basis of step (2), a colloid mill is used for further grinding for 10 seconds, the gap is set to 0.4mm, and the detected particle size reaches 120-140 mesh.

[0081] (4) Use steam to heat the soybean milk to above 95°C, with a steam pressure of 0.7Mpa, and maintain the temperature for 10 minutes.

[0082] (5) Add magnesium chloride solution (refractive index of 9°-10°) to the matured soybean milk, the mass ratio of soybean milk to magnesium chloride is 100:0.2, stir evenly and let stand for 25 minutes to prepare soybean brain.

[00...

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Abstract

The invention relates to bean puffed food and a preparation method thereof. The preparation method includes the following steps: putting dry beans in water to soak for 5-15 h, adopting a grinding wheel mill to perform grinding so as to obtain first soybean milk, and using a colloid mill to perform grinding so as to obtain second soybean milk; ripening the second soybean milk, and adding a coagulating agent to prepare jellied bean curd; and performing mechanical expression on the jellied bean curd, performing freezing until the central temperature is below -18 DEG C, and performing frying, deoiling and seasoning so as to obtain the bean puffed food. The preparation method fully utilizes bean dregs, so that green and pollution-free production can be realized, massive waste can be avoided, the exquisite taste of products can be guaranteed, and the crispness and nutritional values of the products can be enhanced; and therefore, bases can be provided for the product production utilizing whole beans.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a bean puffed food and a preparation method thereof. Background technique [0002] Traditional puffed snack foods are mainly made of starch, which is extruded or deep-fried at normal pressure. It has the characteristics of high oil, high salt and high sugar, and low nutritional content. As consumption continues to upgrade, the pursuit of healthy and delicious casual puffed food has become a mainstream trend. Soybean has high protein content and isoflavones and other substances. It has both nutritional and health care functions and is an ideal raw material for processing. However, when traditional soybean products are deep-processed to prepare puffed products, the bean dregs with high-fiber and low-fat characteristics need to be filtered out during the processing and cannot be effectively used. Because if the bean dregs are not filtered out, the prepared soybean puffed produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L5/10A23L5/00A23P30/30A23L29/30A23C20/02A23L11/45
CPCA23L11/07A23L11/05A23L5/11A23L5/17A23L5/00A23P30/30A23L29/30A23C20/025A23V2002/00A23V2250/5118A23V2300/20
Inventor 刘特元刘忠祥
Owner 劲仔食品集团股份有限公司
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