55 results about "Chick pea flour" patented technology

The invention relates to healthcare chickpea nutrition powder with an anti-fatigue effect. The healthcare chickpea nutrition powder is characterized by comprising the following raw materials in percentage by mass: 70%-85% of chickpea powder, 5%-10% of Chinese herbal medicine powder and 10%-20% of seasoning powder. The healthcare chickpea nutrition powder has a very good anti-fatigue effect, can be directly mixed with hot water for eating, also can be further processed into staple foods such as cakes, breads, biscuits and noodles for eating, easily integrates into daily life of people, and is low in price and easy to popularize; in addition, the seasoning powder such as coffee powder or fruit powder also can be added, so that the healthcare chickpea nutrition powder has different flavors and mouth feels, meets the requirements of different crowds and has a wide market prospect.

The invention discloses a chickpea cheese-shaped moon cake which consists of skin, stuff and a cheese core, wherein the skin accounts for 15-25 percent of the weight of the moon cake; the stuff accounts for 15-25 percent of the weight of the moon cake; the cheese core accounts for 50-70 percent of the weight of the moon cake; the skin comprises the following components in parts by weight of 40-80 parts of chickpea flour, 20-50 parts of glutinous rice flour, 15-35 percent of corn starch, 5-25 parts of pea starch, 10-20 parts of xylitol, 10-30 parts of grease and 130-230 parts of milk; in the preparation process of the stuff, the skin accounts for 30-70 percent of the weight of the stuff and different materials account for 5-15 percent of the weight of the cheese core. Compared with the traditional moon cake, the chickpea cheese-shaped moon cake provided by the invention has the advantages of abundant nutrition and low sugar content, and is more suitable for patients suffering from chronic diseases such as diabetes mellitus, cardiovascular and cerebrovascular diseases and obesity as well as children and middle-aged and aged people to eat.

The invention relates to an application of chick-pea flavone in antidiabetic, wherein said production comprises that: using ligarine to degrease chick-pea, drying, using alcohol to extract, dissolving the paste in hot water, adjusting pH to 9-11, eccentrically filtering, taking out upper clear liquid, separating said clear liquid via porous resin post, using 20-60% alcohol solution to wash, collecting the part with high flavone content, evaporating solvent, to obtain the final product whose flavone content is higher than 50%. The inventive method has simple process and low cost.

The present invention relates to a kind of chick pea instant noodles. Said chick pea instant noodles are made up by using chick pea flour, water, edible salt, edible modified starch, edible vegetable oil, egg, edible composite alkali, edible phosphate, edible plant gum, and vitamin E and wheat flour as raw material through a certain production process. Said chick pea instant noodles have rich nutrient components which are easily digested and absorbed, and can obviously raise lysine content.

The invention relates to waxberry health steamed bun and a processing method thereof. Raw materials are formulated according to the weight percentage as that: 25 to 50 percent of waxberry seed powder, 40 to 70 percent of flour, 5 to 25 percent of chickpea powder, 2 to 15 percent of malto-oligosaccharide, 0.1 to 2 percent of immediately-foamed active dry yeast and water with appropriate quantity. The processing method comprises the following steps that: firstly waxberry seeds are collected to remove impurities, then the waxberry seeds are washed, dehydrated and dried, pulverized by a pulverizing machine and screened by a 80 to 120-mesh sieve to obtain the waxberry seed powder; then the flour is poured into a blender, and water with 10 to 15 percent of the flour content is added so as to be made into flour pulp; and the waxberry seed powder, the chickpea powder, the malto-oligosaccharide and the immediately-foamed active dry yeast are added into the flour pulp to be uniformly mixed, the flour pulp is made into dough to be fermented, the fermented dough is made into steamed bun to be foamed, and finally the foamed steamed bun is put into a pot to be steamed to form the finished product. The steamed bun which is produced through the method is not only delicious, flexible and rich and balanced in nutrients, but also is rich in multiple physical active substances such as vitamins, lysine, flavone, polyphenols and the like. After being eaten everyday, functions such as prevention of diseases, strengthening of body and delaying of senility can be realized.

The invention relates to chickpea healthcare nutrition powder with a function of regulating blood lipid. The chickpea healthcare nutrition powder comprises chickpea powder and a Chinese herbal medicine ingredient with a function of reducing lipid, wherein the Chinese herbal medicine ingredient with the function of reducing lipid is prepared from the following Chinese herbal medicines in parts by weight: 12 parts of tremella, 15 parts of lotus leaves, 4 parts of leech, 3 parts of ginseng, 6 parts of dried tangerine or orange peel, 2 parts of dried ginger and 2 parts of lily. The chickpea healthcare nutrition powder has an obvious effect of reducing blood lipid and unique flavor, is suitable for the general public and is also especially suitable for the young white-collar crowd to have as breakfast.

The invention relates to composition containing maca powder and provided with an anti-fatigue effect, as well as a preparation method and an application of the composition. The composition comprises the maca powder and one or more of the following components: ganoderma lucidum polysaccharides, agrocybe chaxingu polysaccharides, rhodiola rosea powder, chickpea flour, hericium erinaceus powder, puerarin powder and the like. The healthcare product composition has the characteristics that various nutritional healthcare components are creatively and organically combined and proportionally matched to further improve a synergistic effect of the healthcare components so as to further improve the anti-fatigue effect of maca.

The invention relates to sweet nutritional sesame sauce and a preparation method thereof, and belongs to the technical field of agricultural product processing. The sweet nutritional sesame sauce is prepared by uniformly mixing purple potato powder, chickpea flour, sesame sauce, white sugar and water according to a specific ratio and then boiling. The sweet nutritional sesame sauce is purple red in color, is brighter in color in comparison with existing sesame sauce, and can well promote the appetite of people; the astringent taste of purple potatoes cannot be generated in the aroma of the sauce, but compound aroma of freshness in the ester aroma is generated by the sauce and is formed by mixing the aroma of the purple potatoes and the special aroma of chickpeas with the ester aroma, so that the problem of easiness in greasiness due to excess ester aroma is solved; the sauce has compound taste of sweet taste and salty taste, so that the problem of easiness in greasiness due to sweetness is solved; the sauce is soft and smooth and is free from granular sensation. Most importantly, the bitter taste generated when salt is simply replaced with sugar is removed.

The invention provides kudzuvine root, chickpea and asparagus health nutrition powder and a preparation method thereof. The kudzuvine root, chickpea and asparagus health nutrition powder comprises the following components in parts by weight: 25-30 parts of kudzuvine root powder, 20-25 parts of chickpea flour, 10-15 parts of asparagus powder, 10-15 parts of glutinous rice flour, 15-25 parts of traditional Chinese medicine powder and 5-8 parts of seasoning powder. The traditional Chinese medicine powder consists of the following components in parts by weight: 15-20 parts of deer-horn glue, 9-12 parts of cortex eucommiae, 9-12 parts of cistanche, 10-15 parts of polygonum multiflorum, 10-20 parts of American ginseng, 2-5 parts of Chinese wolfberry, 10-15 parts of Chinese yam, 5-10 parts of honeysuckle and 8-15 parts of chrysanthemum. The health nutrition powder takes kudzuvine root, chickpea and asparagus as main raw materials, and is also added with the seasoning powder and the traditional Chinese medicine powder containing various selected components, so that the health nutrition powder has the good effects of eliminating the fatigue, clearing away the heart fire, improving the eyesight and delaying senescence, is full of nutriments, all-natural, ecological, free of toxic and side effects for human body and convenient to eat, can be taken for a long time, and has a wide market prospect.

The invention discloses composite flour with a low glycemic index and application thereof. The composite flour is prepared from the following components in parts by weight: 1-10 parts of oat flour, 1-10 parts of black bean flour, 1-10 parts of soybean flour, 1-10 parts of flaxseed flour, 1-10 parts of black tartary buckwheat flour, 1-10 parts of black barley flour, 1-10 parts of highland barley flour, 1-10 parts of triticale flour, 1-10 parts of wheat protein powder, 1-10 parts of soybean protein powder, 1-10 parts of corn flour, 1-10 parts of quinoa flour, 1-10 parts of pea flour, 1-10 partsof chickpea flour, 1-10 parts of sesame powder, 1-10 parts of wheat gern powder, 1-10 parts of coix seed powder, 1-10 parts of mushroom powder, 1-10 parts of radix puerariae powder, 1-10 parts of astragalus membranaceus powder, 1-10 parts of Chinese wolfberry powder, 1-10 parts of shredded coconut stuffing powder, 1-5 parts of resistant dextrin, 1-5 parts of Chinese yam powder, 1-5 parts of konjaku flour, 0.5-1 part of poria cocos powder, 0.5-1 part of polygonatum kingianum powder and 10-30 parts of dietary fibre powder. The composite flour is rich in nutritional ingredients, can reduce the absorption speed of carbohydrate by the body of a patient on the basis of relatively low carbohydrate content, and further can significantly reduce the glycemic index to be eaten by the majority of diabetic patients as staple food.

The present invention belongs to the technical field of food, and particularly relates to argy wormwood leaf fine dried noodles and a preparation method thereof. The argy wormwood leaf fine dried noodles is mainly prepared from argy wormwood leaf powder, tamarind fruit powder, herba cistanches powder, chickpea flour, wheat flour, sodium alginate, potassium carbonate and edible salt. The argy wormwood leaf fine dried noodles have advantages of bright color and luster, fine and smooth noodle surface structure, good palatability and chewy and elastic characteristics, and the argy wormwood leaf fine dried noodles are refreshing, non-sticky teeth, smooth, fragrant and sweet and odorless when customers are chewing the argy wormwood leaf fine dried noodles; meanwhile, the argy wormwood leaf fine dried noodles contain rich nutrient substances, and also have effects in dispelling cold and removing dampness, warming meridian to stop bleeding, clearing summer-heat, removing stagnation, delaying cell aging, promoting bone formation and lowering blood pressure. The argy wormwood leaf fine dried noodles are suitable for the majority of people to eat, and especially suitable for women to eat.

The invention relates to a chickpea health-care nutrient powder with function of improving alimentary anemia, which comprises the following components in percentage by weight: 70-85% of chickpea powder and 5-15% of Chinese medicinal herb component with function of improving alimentary anemia. The Chinese medicinal herb component function of improving alimentary anemia is prepared from the following Chinese medicinal herbs in parts by weight: 20 parts of tuckahoe, 5 parts of Semen Euryales, 3 parts of Chinese yam, 3 parts of dangshen, 10 parts of Chinese wolfberry, 15 parts of Arillus Longan, 8 parts of lily root, 5 parts of spina date seed and 15 parts of red date. The health-care nutrient powder has favorable function of improving alimentary anemia, and multiple flavor substances, such as coffee powder, fruit powder and the like, can be added according to the flavor demands; thus, the health-care nutrient powder has broad market prospects.

The invention discloses a pawpaw and soft-shelled turtle glue pudding with functions of moistening skin and losing weight and a processing method thereof. The pawpaw and soft-shelled turtle glue pudding comprises the following raw materials including glutinous rice flour, soft-shelled turtle meat, moringa oleifera leaf powder, honey, black tomato, pawpaw, raspberry, acorn powder, chickpea flour, water chestnut powder, pomegranate seed, radix polygonati officinalis, saussurea involucrate, folium apocyni veneti, albizia flower, lotus leaf, radix ophiopogonis, banana skin, coix seed oil, ground ginger and shallot, cooking wine and a food additive. The pawpaw and soft-shelled turtle glue pudding with functions of moistening skin and losing weight is convenient to eat, rich in nutrients, sweet and smooth in taste, special in flavor, and suitable for being eaten by various crowds, has the effects of invigorating the stomach and lubricating the intestines, clearing the heat and removing dysphoria, tranquilizing and allaying excitement, stimulating the menstrual flow and invigorating blood, and enriching yin and nourishing kidney, and is capable of helping digestion, invigorating health, improving sleeping quality and achieving the effects of moistening skin and losing weight after being eaten for a long time; and the pawpaw and soft-shelled turtle glue pudding is prepared from multiple raw materials.

The invention relates to a chickpea composite nutrient biscuit, which is prepared from the following raw materials in parts by weight: 80-120 parts of flour, 35-60 parts of eggs, 20-40 parts of xylitol, 10-50 parts of chickpea powder, 0-40 parts of vegetable oil, 1-5 parts of mulberry leaf powder, 0.5 part of baking soda and 1.5 parts of table salt. The chickpea composite nutritional biscuit produced by adopting a formula is uniform and light green in appearance, uniform in thickness, complete in appearance, clear in structural layer, thick in flavor, free of peculiar smell, crisp, chewy, non-sticky to teeth, sweet but not greasy, and beneficial to body health, and has chickpea fragrance and mulberry leaf fragrance.

The invention discloses a low-GI coarse cereal staple food steamed bun and a preparation method thereof, and belongs to the technical field of low-GI food. The preparation method of the staple food steamed buncomprises the following steps: step 1, preparing mixed powder; step 2, preparing and fermenting dough; step 3, preparing steamed bun dough; step 4, fermenting the steamed bun dough; and step 5, performing low-temperature aging and curing on the steamed bun dough to obtain the low-GI coarse cereal staple food steamed bun. The extrusion technology is utilized to overcome the defect that the highland barley flour and the chickpea flour do not have gluten, and the reduction trend of the elasticity, the cohesiveness and the resilience of the steamed buns due to the addition of the highland barley flour and the chickpea flour is reduced; the highland barley powder and chickpea powder are selected as coarse cereal powder sources, so that the GI value of the steamed bun is reduced; the white kidney bean extract is introduced into the mixed powder, and an alpha-amylase inhibitor contained in the white kidney bean extract is utilized, so that the degradation rate of starch is effectively reduced, and the GI value of the steamed buns is further reduced.

The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to prepare flat breads (including Indian style bread known as chapatti), noodles and pasta. The problem of the addition of gum at higher levels, although helpful in improving colour and rheological properties of dough, suffer from a beany odour experienced during preparation of the dough and during consumption of the flat bread. The same problems have been found in noodles where gum has been added to improve rheology, such as fried noodles and pasta. Surprisingly it has been found that a wheat flour composition comprising chick pea flour and guar gum, is easily processed into a dough that is soft and can easily be processed into flat breads, noodles or pasta, and the baked product (flat bread, chapatti, noodle or pasta) that is also soft and yet has acceptable sensory properties.

The invention discloses fruit, vegetable and cereal nutrition powder for improving phlegm-dampness constitution and controlling weight. The nutrition powder is prepared from the following components including red bean powder, soybean protein isolate, crystalline fructose, oatmeal powder, isomaltooligosaccharide, fructus jujubae powder, premixed flour, peanut powder, oat flour, fructus lycii powder, semen coicis powder and L-arabinose, black sesame powder, black rice flour, black bean powder, radix puerariae powder, Chinese yam powder, chickpea powder, rivier giantarum rhizome flour, walnut powder, mixed fruit and vegetable powder, plantago ovata shells and horseradish tree leaf powder. For the fruit, vegetable and cereal nutrition powder for improving the phlegm-dampness constitution and controlling the weight, used raw materials are green and natural; the prepared nutrition powder has the advantages of good solubility and high taste acceptance degree, has the efficacy of relieving andimproving related symptoms of the phlegm-dampness constitution as various components are scientific and reasonable in compatibility and definite in effect and is capable of controlling and lowering the weight of obesity people to a certain degree.

The invention concretely relates to a hyperglycemia alleviation composition, and a preparation method and a use thereof. Raw materials of the composition comprise, by weight, 15-35 parts of hemp seedprotein powder, 24-56 parts of tartary buckwheat flour, 15-35 parts of fine konjac flour and 6-14 parts of chickpea flour. The composition and the ratio of all raw materials are fully considered, andthe hemp seed protein powder, tartary buckwheat flour, fine konjac flour and chickpea flour mutually cooperate with each other and commonly act under a specific ratio in order to alleviate or improvethe hyperglycemia; the composition can rapidly alleviate the hunger sensation of hyperglycemia patients, can avoid the rapid rising and great fluctuation of the blood sugar while rapidly supplementingenergy and nutrients, and is helpful for stably controlling the blood sugar level of the hyperglycemia patients; and the nutrient components of the composition accord with the nutrient component requirements of a total-nutrient formula food for diabetic patients, so the composition can be used as a dietary supplement for the hyperglycemia patients.

The invention discloses a peony seed oil and cordyceps militaris solid beverage. The solid beverage comprises the following raw materials: peony seed oil microcapsule powder, red jujube powder, sea cucumber powder, lotus root starch, silkworm chrysalis meal, longan pulp powder, chickpea flour, perilla oil microcapsule powder, corn oligopeptide, fish oil extract, double-petal red rose, wolfberry fruit water extract, okra water extract, honeysuckle flower water extract, chrysanthemum water extract, kudzuvine root water extract, cassia seed water extract, dandelion water extract, white kidney bean water extract, wild jujube seed water extract, polygonatum sibiricum water extract, arachidonic acid grease, phosphatidylserine, ginseng water extract, cordyceps militaris water extract, milk basicprotein, lutein esters, taurine, vitamin C, vitamin B3, vitamin B6, vitamin B12, vitamin E, folic acid, beta-carotene, calcium glycinate, milk mineral salt, zinc lactate, xylitol, stachyose and edibleessence. The raw materials of the solid beverage are scientifically proportioned; and the solid beverage has the effects of replenishing the vitality, refreshing the brain, enhancing attention and memory and enhancing the immunity.

The invention discloses coarse cereal vermicelli cake and relates to the technical field of foods. A ratio of main materials, accessory materials to additive ingredients of the coarse cereal vermicelli cake is 70: 30: 10. The main materials comprise, by weight, 30 parts of sweet potato starch, 15 parts of cassava powder, 50 parts of corn starch, 10 parts of wheat flour, 5 parts of sorghum powder, 3 parts of broad bean powder, 4 parts of mung bean powder, 5 parts of Chinese yam starch, 5 parts of pigeon pea powder, 6 parts of chickpea powder and 4 parts of kidney bean powder. The accessory materials comprises, by weight, 10 parts of pawpaw, 5 parts of sea-tangle, 3 parts of banana, 1 part of balsam pear, 2 part of eggplant, 2 parts of wolfberry and 3 parts of strawberry. The additive ingredients comprises, by weight, 5 parts of bee pollen, 0.2 parts of lotus leaf powder, 3 parts of bovine bone marrow, 0.5 parts of ginger powder, 1 part of chive powder, 0.5 parts of table salt, 0.5 parts of monosodium glutamate, 0.5 parts of celery freeze-drying powder, 1 part of pork powder, 1 part of walnut powder, 0.6 part of peanut bud dry powder and 4 parts of purslane dry powder. The coarse cereal vermicelli cake is rich in nutrients and has a good taste and long preservation time.

The invention discloses a feed additive for enhancing the anti-stress ability of breeding ducks in the egg laying period and a preparation method of the feed additive. The additive comprises the following raw materials in percentage by weight: 3-5 parts of isochlorogenic acid, 1-3 parts of tributyrin, 2-4 parts of acetylglucosamine benzoate and 6-9 parts of puffed chickpea powder. The additive further comprises 1-3 parts of hyperforin perforatum and 1-3 parts of bile acid. The preparation method comprises the following steps: preparing a hyperforin perforatum extract: adding water twice for extraction, combining the two extracting solutions, concentrating to obtain paste, and drying to obtain the hyperforin perforatum extract; mixing and granulating to obtain granular products: wherein the variable coefficient of the mixing uniformity is less than or equal to 4%; sequentially spraying a tributyrin solution and an acetylglucosamine benzoate solution on the granular product; and drying. When the additive is added into the breeding duck feed, the physique, the resistance, the adaptive capacity to change of external factors such as feed changing and illumination increasing of the breeding ducks and the anti-stress capacity after egg laying can be effectively enhanced, and the overall economic benefit of duck breeding is improved.

The invention discloses chickpea sugar-controlled biscuits. The chickpea sugar-controlled biscuits comprise the following ingredients in percentage by weight: vegetable oil 20-30%, low-gluten flour 25-35%, chickpea powder 20-37%, erythritol 3-9%, resistant dextrin 4-8%, and salt 0.2-0.5%. The invention also discloses a preparation method for the chickpea sugar-controlled biscuits. According to thechickpea sugar-controlled biscuits of the invention, the chickpea powder with low starch content is used to replace a part of flour as one of the main ingredients in the biscuits, the more healthy vegetable oil is used to replace butter in the biscuits, and the erythritol with zero sugar and zero fat is used to replace white granulated sugar in the biscuits. According to the chickpea sugar-controlling biscuits of the present invention, by sugar-lowering oil-lowering improvement on three main ingredients of the biscuits including flour, sugar and oil, the prepared biscuits are more suitable for people under weight loss and control of blood glucose, and meet pursuit of health in modern consumers. The preparation method of the chickpea sugar-controlled biscuits is simple, highly controllableand easy to produce on a large scale.

The invention involves a sweet nutrition sesame sauce and its preparation methods, which belongs to the field of agricultural product processing technology.The sweet nutritional nutrition sesame sauce of the present invention is made of a specific purple potato powder, eagle -mouth bean powder, sesame sauce, sugar and water, and then boiled.The sweet and nutritious sesame sauce of the present invention is purple -red, which is more bright and bright than the color of the existing sesame sauce, and can also cause people's appetite. There is no astringent flavor in the aroma, but the ester aroma has the ester with the ester with the fragrance of the ester.The compound aroma of fresh aroma is generated by the potato scent of purple potato and the special aroma of the eagle -mouth beans and the ester aroma.The complex taste overcomes the problem of sweetness and greasyness; its body is smooth and without grain.The most important point is to overcome the bitterness produced by simply using sugar instead of salt.

The invention discloses a dried meat floss cake, and belongs to the technical field of the food processing. The dried meat floss cake comprises the following raw materials: wheat flour, dried meat floss, mung bean, starch, oat powder, chickpea flour, milk powder, lard oil, cucumber seed powder, rapeseed powder, edible salt, poly-sugar alcohol, sorbitol, sodium dehydroacetate and purified water. The dried meat floss cake has the abundant nutrition, and is capable of promoting the human body digestive absorption and enhancing the immunity. The sucrose with high sugar content is not added to the dried meat floss cake, the diet requirement of less sugar for the people can be satisfied, and raw materials, such as the chickpea flour, the cucumber seed powder, and the rapeseed powder, are added to improve the calcium supplement function of the dried meat floss cake, promote the skeleton growth of the children, and prevent the osteoporosis of middle-aged man. The mung bean is further added to the dried meat floss cake, the taste is more abundant, and the dried meat floss cake is suitable for various people.

The invention discloses a composite chickpea puree product and a making method thereof. The method includes: using chickpea flour, white sesame paste, plant oil, water, onion, garlic, edible salt and gourmet powder as raw materials, smashing the onion and the garlic, and adding the edible salt, the gourmet powder and the plant oil into the smashed onion and garlic to make onion garlic puree; dissolving the chickpea flour with water so as to make chickpea puree; diluting the white sesame paste with water to make the diluted white sesame paste; evenly mixing the chickpea puree with the diluted white sesame paste to make a mixture; cooking the onion garlic puree with a low flame, slowly adding the mixture into the pot, constantly stirring, cooking with the low flame for 3-5 minutes, cooling for 20 minutes under room temperature, and loading the cooled composite chickpea puree into a packaging box according to the packaging box requirements to obtain the composite chickpea puree product. The composite chickpea puree product and the making method thereof have the advantages that the composite chickpea puree product made by the method is milky white, rich in fragrance, even in texture, moderate in sweetness, mellow and normal in sweetness, suitable for being eaten by Asians, safe, healthy and nutritious and worthy of wide application, and the composite chickpea puree product is novel food conforming to the development of times.

The invention discloses rapid brewing type coarse grain recombined rice and a preparation method thereof, and belongs to the technical field of food. The coarse grain recombinant rice comprises the following components in parts by weight: 40-50 parts of rice flour, 10-20 parts of black rice flour, 2-5 parts of oat flour, 2-5 parts of quinoa flour, 2-5 parts of coarse rice flour, 2-5 parts of red bean flour, 2-5 parts of buckwheat flour, 2-5 parts of chickpea flour, 2-4 parts of black bean flour, 2-4 parts of white kidney bean flour, 0.5-2 parts of yeast powder, 5-10 parts of high amylose corn starch and 5-10 parts of soybean protein isolate powder. The high-amylose corn starch, the soybean protein isolate powder and other components are used, so that the product is chewy in taste and better in toughness. A multi-coarse grain mixed formula is adopted, no extra additive is added, the ingredients are cleaner, and the health property is higher. And meanwhile, a GI test shows that the product meets the low-GI food standard.

The invention relates to soybean vegetarian meat canned food and a preparation method thereof. The preparation method comprises the following steps: taking 60-70% of soybean flour, 5-10% of chickpea flour and the balance of soybean protein isolate powder in percentage by weight as raw materials, adding red yeast rice 1-2% of the raw material by weight and water 50-60% of the raw material by weightand performing mixing; and under high temperature, high pressure, high shear force and pushing of a driving screw, repeatedly performing mixing, extruding, shearing and strengthening to enable the fiber structures of the raw materials to change, and forming a blank with fiber structures similar to meat. The soybean vegetarian meat canned food prepared by the method contains all nutritional components of the soybeans, is free of any chemical additives and preservatives, has good mouthfeel and can be prepared with flavors, such as a beef flavor and a pork flavor, according to different tastes;the soybean vegetarian meat canned food is convenient to eat and instant when opened; the soybean vegetarian meat canned food is stable to long-time preservation, the shelf life can reach 3 years or longer without deterioration, and the soybean vegetarian meat canned food is ideal food for modern people to adjust the diet structure; the soybean vegetarian meat canned food is optimal food for people with hypertension, diabetes, adiposity and the like; and a production process does not generate any waste water or waste residue.

The invention discloses a selenium-rich konjak grain solid beverage. Comprising the following raw materials: soybean protein isolate, whey protein isolate, skimmed milk powder, oat flour, oat bran powder, maltodextrin, resistant dextrin, konjac powder, chia seeds, plantain seed husks, crystalline fructose, fructo-oligosaccharide, isomalto-oligosaccharide, selenium-enriched plant powder, a mineral mixture, a vitamin mixture, inulin, a polypeptide compound and medium chain triglyceride microcapsule powder. The feed is prepared from chickpea powder, corn stigma powder, black fungus powder, black rice powder, soybean powder, white kidney bean powder, tremella powder, lotus seed powder, walnut powder, purple sweet potato powder, black sesame powder, red bean powder, coix seed powder, gordon euryale seed powder and lily powder. The invention further discloses a preparation method of the selenium-rich konjak grain solid beverage. The solid beverage disclosed by the invention is rich in selenium, strong in satiety, rich in nutrition and low in calorie; the preparation method is easy to implement and convenient for industrial popularization and application.

The invention relates to a soybean vegetarian hamburger and a preparation method thereof. The preparation method comprises the following steps: taking 60-70% of low-temperature semi-defatted soybean flour, 5-10% of chickpea powder, 10-20% of peanut powder and 10-15% of sesame powder as raw materials, and adding red rice with the weight being 1-2% of the weight of the raw materials and water with the weight being 50-60% of the weight of the raw materials for mixing; and under high temperature, high pressure, high shear force and pushing action of a driving screw, repeatedly performing mixing, extruding, shearing and reinforcing to enable the fiber structures of the raw materials to change, thereby forming a preform body with a structure similar to the fiber structure of meat. The soybean vegetarian hamburger prepared by the method contains all nutritional components of the soybeans, is free of any chemical additives and preservatives, is an optimal food for people with hypertension, diabetes and obesity, and does not produce waste water or waste residue.

A sauce-processed dried bean curd containing cereals and a preparation method thereof. The sauce-processed dried bean curd containing cereals is prepared from following raw materials including, by weight, 400-420 parts of soya beans, 30-35 parts of sorghum rice, 4-5 parts of cashew nuts, 3-4 parts of peanut oil, 6-7 parts of shrimp roes, 4-5 parts of peas, 5-6 parts of kindey beans from Sanqing mountain, 4-5 parts of fermented bean curd juice, 10-11 parts of rice wine, 12-13 parts of chickpea powder, 10-11 parts of broad bean paste, 8-9 parts of nata de coco, 3-4 parts of semen boitae, 2-2.5 parts of bunge cherry seeds, 3-4 parts of jasmine flowers, 4-5 parts of schisandra chinensis, 1-2 parts of berberis atrocarpa, 2-3 parts of clematis peterae, 45-50 parts of wheat bran, 9-10 parts of gypsum and 30-35 parts of nutritional marinade soup. The sauce-processed dried bean curd is good in palatability. Through addition of the various cereals, such as the sorghum rice and the like, the sauce-processed dried bean curd is completed in nutritional structure. Meanwhile, the cereals are rich in dietary fibers so that peristalsis in intestines and stomach can be promoted. With combination of the traditional Chinese medicines, such as the semen boitae, the bunge cherry seeds and the like, an effect of moistening intestines and relaxing bowels is achieved. The sauce-processed dried bean curd is suitable for constipation patients.