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Black, green soy bean vermicelli and its preparation method

A technology of green soybean and soybean oil, which is applied in the field of green soybean shreds and its preparation, and black, which can solve the problems of high water content, protein loss, unfavorable long-distance transportation, etc., and achieve the effect of convenient eating and good taste

Inactive Publication Date: 2005-03-16
ZHENJIANG LIHAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soybean varieties are black and green soybeans which are the best. Folks use black and green soybeans as traditional Chinese medicine. They are good products for diet therapy, strengthening the kidney and strengthening the spleen. However, there are few food types made from black and green soybeans, which are convenient and resistant to long-term storage. less food
Traditional soybeans can be used to make a variety of convenient foods. The production methods are mostly traditional soaking, grinding, filtering, boiling, adding coagulants (such as: brine, gypsum) to make soft tofu, extruding into dried tofu, and using The product made by this method has a high water content, is difficult to store for a long time, and is not conducive to long-distance transportation. A large amount of waste water and waste residue will be generated in the production. At the same time, many proteins will be lost with the waste water and waste residue, resulting in a waste of resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] The raw black soybeans are taken, and the high-quality black soybeans are obtained after screening, removing impurities, and damaged and mildewed soybeans, and then polished. In order to maintain the color and luster of the product, improve toughness, and reduce the fat content, the soybean dregs are input into the rolling oil Machine, degrease, put out 13% black oil, then crush the degreased bean flakes into 100-mesh bean powder, add 60% water to 100 catties of bean powder and stir evenly, and feed the mixed material continuously into hot water The press is directly extruded into filaments at a temperature of 120-200°C. After cooling, the finished product is precipitated from the outlet of the hot press, and dried at a temperature of 70-80°C to make the moisture content of the material less than 12%.

[0008] According to the report of the National Food Quality Supervision and Inspection Center, the content of various nutrients in black soybean silk: protein 83.5%, fat 5....

Embodiment 2

[0010] Raw green soybeans are screened to remove impurities and damaged and mildewed soybeans to obtain high-quality black and green soybeans, which are then polished to maintain the color and luster of the product, improve toughness and reduce fat content. Machine, degrease, put out 11% cyan oil, then crush the degreased bean flakes into 80-mesh bean powder, add water and stir evenly according to the ratio of 100 catties of bean powder to 50% water, mix the good material, continuously Feed into the hot press, extrude directly into filaments at a temperature of 120-200°C, after cooling, the finished product is precipitated from the outlet of the hot press, and dried at a temperature of 70-80°C, so that the moisture content of the material is less than 12% .

[0011] According to the report of the National Food Quality Supervision and Inspection Center, the content of various nutrients in green soybean silk: protein 74.9%, fat 5.8%, carbohydrate 28.2%, calcium 2264mg / kg, iron 128m...

Embodiment 3

[0013] Raw material black soybeans are screened, impurities removed, and damaged and mildewed beans are obtained to obtain high-quality black and green soybeans, which are then polished. In order to maintain the color and luster of the product, improve toughness and reduce fat content, the bean dregs are input into oil rolling Machine, carry out degreasing, put forward 11% black grease, then say that the bean flakes after degreasing are crushed into 80 mesh bean powder materials, add water and stir evenly according to the ratio of adding 55% water to 100 jin of bean powders, mix the good material, continuously Feed into the hot press, extrude directly into filaments at a temperature of 120-200°C, after cooling, the finished product is precipitated from the outlet of the hot press, and dried at a temperature of 70-80°C, so that the moisture content of the material is less than 12% .

[0014] The inspection report is the same as in Example 1.

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Abstract

The shredded soybean making process comprises disintegrating and degreasing the high grade soybeans, obtaining 11-13% of black and green grease, comminuting the defatted bean slices into 80-100 mesh bean powder raw material, charging water by the proportion of 50-60% water per 50 kg of bean powder, stirring uniformly, extruding into filament form at the temperature of 120-200 deg. C.

Description

technical field [0001] The invention relates to a kind of black and green soybean shreds which use black and green soybeans as raw materials, without adding any additives, and are processed into long-filament products which are durable and convenient to eat by using high temperature and high pressure at one time and a preparation method thereof. Background technique [0002] Soybean contains rich and comprehensive nutrients. It integrates high protein, amino acid and various trace elements necessary for human body. The food made from soybean is the best food for patients with high blood pressure, diabetes and obesity to strengthen their bodies. Soybean has The flower of nutrition and the reputation of green dairy cows, as early as the Ming Dynasty, Li Shizhen talked about eating beans for longevity. In December 1997, the State Council approved the "China Nutrition Improvement Action Plan". Among the 11 specific goals formulated, the national per capita protein supply was stip...

Claims

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Application Information

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IPC IPC(8): A23L11/00
Inventor 刘继明
Owner ZHENJIANG LIHAO FOOD CO LTD
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