335 results about "Dried soya milk" patented technology

The invention discloses a making process of smoked bean curd containing Chinese herbal medicine, comprising the steps of selecting and preprocessing raw materials, soaking, milling bean milk, filtering bean milk, boiling bean milk, pointing bean milk, standing, breaking, loading into plates, squeezing, stripping and slicing, making soup, marinating and obtaining finished products, wherein 20-50 parts of bean product coagulating liquid containing Chinese herbal medicine are added into 3.5-4 parts of cooked bean milk to be stirred and standing is carried out for 10 minutes before pointing bean milk. In the soaking step, 15 parts of yellow serofluid are required to be added into every 5 parts of soybean for soaking the soybean, different Chinese herbal medicine prescriptions have different medical effects, Chinese herbal medicine is added into 15 parts of yellow serofluid, the yellow serofluid is boiled for 10-20 minutes by intense fire and then boiled for 10-30 minutes by soft fire, the yellow serofluid is cooled, 5 parts of soybean is added to be soaked, and the soaked soybean fully absorbs the ingredients of the Chinese herbal medicine. Spice is added into the yellow serofluid used for soaking the soybean to desalt aftertaste of the Chinese herbal medicine in bean curd, so that fragrance is added in the taste of the smoked bean curd. The smoke bean curd made by utilizing the process contains no chemical substance, and Chinese herbal medicine is added, so that the smoke bean curd has pure taste and original flavour and has disease prevention and health care effects.

The invention discloses a making method for sweet potato dried tofu. The sweet potato dried tofu is made by the following raw materials in parts by weight: 1000-1200 parts of soybean, 10-12 parts of gracilaria lemaneiforms, 10-12 parts of brasenia schrebei, 35-40 parts of sweet potato, 10-15 parts of salviae miltiorrhizae, 10-12 parts of common scouring rush herb,10-12 parts of petasites tatewakianus kitam, 10-12 parts of radix angelicae dahuricae, 10-12 parts of water dropwort, 10-12 parts of pumpkin flower, 5-8 parts of potentilla chinensis, 20-30 parts of capsicum annuum, 5-8 parts of pitaya flower,10-12 parts of rhodiola, 10-12 parts of polygonatum odoratum, 10-12 parts of lentinula edodes, 10-12 parts of mulberry leaf, 8-10 parts of lily, 8-10 parts of lentinula edodes, 5-8 parts of perilla leaf, 3-6 parts of hericium erinaceus, 3-4 parts of amomum tsao-ko. Compared with the prior art, various edible wild herbs and medicinal and edible traditional Chinese medicine health-care ingredients are added into raw materials of the dried tofu, the sweet potato has the functions of tonifying the spleen and stomach, aiding digestion, nourishing kidney and boosting essence, and reducing glucose, bean dregs are reduced by adopting repeated grinding process, dietary fiber in the bean dredges are added into soybean milk so as to facilitate the gastrointestinal motility of a human body and help defecation; and brine contains various traditional spices, and ingredients of American ginseng and the like, thereby enhancing the human immunity and prolonging the life.

The invention discloses Chinese wolfberry and honeysuckle fermented soybean milk. The Chinese wolfberry and honey suckle fermented soybean milk is prepared from Chinese wolfberry, honeysuckle, soybeans and milk which are used as main raw materials by the steps of preparing soybean milk, mashed Chinese wolfberry and honeysuckle powder, mixing, sterilizing, fermenting, inspecting and the like. The Chinese wolfberry which has the effects of treating yin deficiency of liver and kidney, replenishing vital essence to improve eyesight, removing internal heat and quenching thirst is adopted, the honeysuckle which has the effects of resisting inflammation, relieving internal heat or fever, dredging heat, expelling wind evil, cooling blood and relieving diarrhea is added, and the soybeans which arerich in vegetable proteins are added, so the prepared fermented soybean milk has the effects of clearing heat, relieving internal heat or fever, and tonifying liver and kidney. The product has sour and sweet taste, high coagulability, mellow milk flavor, and fragrant and strong honeysuckle taste, has exquisite and clear texture after being drunk, and does not have viscous feeling.

The invention discloses cyclocarya paliurus bean curd which is prepared from soybean milk, fresh green ocarya paliurus leave juice and fresh green ocarya paliurus leave powder. The weight ratio of the soybean milk to the fresh green ocarya paliurus leave juice is 1:(0.06-0.12), and the weight ratio of the soybean milk to the fresh green ocarya paliurus leave powder is 1:(0.02-0.05). The process for preparing the cyclocarya paliurus bean curd comprises the following steps: preparing a mixed syrup according to the adding proportion of 100:(6-12):(2-5) of the soybean milk, the fresh green ocarya paliurus leave juice and hefresh green ocarya paliurus leave powder; boiling; and carrying out the subsequent steps of curdling, marinating, pressing and forming according to the conventional methods to obtain the cyclocarya paliurus bean curd. The cyclocarya paliurus bean curd retains the original smooth and tender flavor of the bean curd, has high nutritional value and has the effects of reducing blood sugar, blood fat and blood pressure, dredging collaterals, losing weight, moisturizing skin, detoxifying and improving the immunity of the human body, thereby being the nutritional healthcare diet therapy functional bean curd which is particularly suitable for the patients with diabetes, high blood pressure and high blood fat to eat.

The invention provides healthcare soybean milk and belongs to the technical field of the production of bean products. The invention particularly relates to a method capable of improving the taste of the bean products, and soybean milk which can increase the functions of nutrition and healthcare. The healthcare soybean milk which has rich nutriments, special mouthfeel, no waste and good feast is provided. The adopted technical scheme comprises the following steps of: mixing soybeans, peas and black beans; cleaning the mixed beans through clear water; adding water in the mixed beans and pulping after the mixed beans are soaked for 4-6 hours, wherein the pulp is not separated from bean dregs; mixing brown rice, pearl barley, common yam rhizome, buckwheat, gingko and lotus root powder, adding water in the mixture, and beating the mixture into small pasty particles; boiling the mixture of the two liquids together through big fire, and continuously stirring the mixture; switching the big fire into soft fire after the mixture is boiled; adding oats into the mixture, and continuously stirring and boiling the mixture for 10-15min; and finally adding stir-fried black sesame powder. The method is applied in the technical field of the production of the soybean milk.

The invention discloses a coarse cereal cake containing durian and sweet-scented osmanthus. The cake is prepared from the following raw materials by weight: 20-30 parts of flour, 10-20 parts of soybean meal, 10-20 parts of cheese powder, 10-20 parts of corn flour, 10-20 parts of durian sweet-scented osmanthus sauce, 20-30 parts of coarse cereal Chinese medicinal powder, 2-4 parts of cassava flour, 0.2-0.4 part of yeast, 10-20 parts of soybean milk and a proper amount of water. Durian shell is uses as a cake mould, so as to turn waste into treasures and endow the cake with strong aroma and fire-reducing effect. The cake provided by the invention has reasonable compatibility, health care function and is life-nourishing and healthful; cent of durian and sweet-scented osmanthus complement each other, so that the cake can leave fragrance on lips and teeth after eating by people. Durian flesh has efficacies of nourishing Yin, strengthening, dispersing wind and heat, benefiting gallbladder and relieving jaundice, and can be used for deficiency of blood, early white hair and aging, etc.

The invention relates to a yellow soybean curd processing method. The soybean curd is prepared from soybeans as a raw material through the procedures of material selection, soybean immersing, milk making, milk filtering, milk cooking, block making, pulp spreading, pickling and coloring. Due to raw material selection, winter cherry pulp is used for the soybean milk in the pulp spreading technology in the curd making process and belongs to a plant extraction concentrate easy to digest, and the problem of affecting digestion even causing calculus by using gypsum type minerals in the pulp spreading procedure can be avoided. Made curds are colored by using turmeric, the appearance effect of the curds is changed, and the curds have firm texture, tender pulp and moistening and delicious taste and can stimulate the appetite. Because turmeric is used for pickling, compared with the common white soybean curds, the yellow soybean curds have the effect of health care.

The invention relates to a nutritional and safe soy milk making method of a soy milk maker, and aims at the problems that for a traditional view, water for soaking soybeans is not suitable for soy milk preparation, and dissolving-out condition of a functional component during soy milk making is almost ignored in the prior art. A main functional component soy isoflavone in soybeans plays an important role in the aspects of prevention and treatment for breast cancer and prostate cancer, improvement of climacteric syndrome and osteoporosis, protection for a cardiovascular system and the like. In order to change the misconception and obtain higher-content and high-activity isoflavone soybean milk to improve nutritive values of the soy milk, the soybeans are heated, sterilized and soaked for a long time before soy milk making, after the soybeans are soaked with the method, malignant bacteria in water can be effectively killed, and water for soaking the soybeans can be used for soy milk making; and besides, the activity of beta glucosaccharase in the soybeans can be maintained, glucosidic isoflavone hard to be absorbed by a human body is hydrolyzed into aglycone isoflavone, so that isoflavone in the soybeans are sufficiently released, and a better healthcare effect can be provided for consumers.

The invention discloses a method for preparing kiwi fruit soybean milk. The kiwi fruit soybean milk is mainly prepared from mixed kiwi fruit juice and soybean milk, and the preparation method comprises the following steps: 1) preparing the kiwi fruit juice; 2) mixing up cane sugar, honey, trehalose and edible salt according to a ratio of (16-20):(16-20):(8-12):1, and adding a proper amount of water for boiling into syrup; 3) uniformly stirring 40-60 parts by weight of soybean milk, 30-50 parts by weight of milk liquid, 20-40 parts by weight of the kiwi fruit juice and 20-40 parts by weight of the syrup, heating to 70-80 DEG C, keeping the temperature for 3-5 minutes so as to prepare a mixture liquid; 4) adjusting the pH value of the mixture liquid to 3-5 by using citric acid; and 5) homogenizing and sterilizing to obtain the kiwi fruit soybean milk. The preparation method is simple and easy to control, the prepared kiwi fruit soybean milk is rich and comprehensive in nutrition, easy to absorb, low in calorie, and good in taste, and has the health-care function of enhancing the resistance of human bodies when being taken for a long time.

The invention relates to a production process of dried bean curd with a fresh and special taste, and relates to the technical field of food processing. The production method comprises the steps: preparing a white blank; enabling lemons to be tasty, soaking soybeans, peeling, cleaning, grinding to obtain soybean milk, curdling, boiling and the like. The production process has the beneficial effects that bean halves in an original state of the soybean milk are tasty through lemon slice, the effect is good, the produced dried bean curd is spiced, is capable of emitting the light lemon aroma when being unsealed, is fresh and special in taste, and adapts to multiple demands of modernists on foods.

The invention discloses a moringa leaf preserved bean curd, which adopts moringa leaves with health care effect as a raw material, and is prepared by pulping the moringa leaves, mixing with soybean milk, making bean curd blocks, inoculating, cultivating, preserving, canning, testing and other processes; since care ingredients of the moringa leaves are blended into the preserved bean curd, finished products have effect in promoting the metabolism of human bodies, strengthening physique and improving immunity, and are rich in multiple amino acids, unsaturated fatty acids, vitamins and microelements necessary for human bodies. The finished moringa leaf preserved bean curd is delicious in taste, aromatic in flavor, fine in texture, lingering in aftertaste, and applicable to daily meal of people. The moringa leaves which are low in cost and rich in protein are adopted as the main raw material and the traditional high protein material is replaced, so that the production cost can be obviously reduced, and the agricultural efficiency and incomes of farmers can be improved and the agroecological environment can be improved while a new comer is provided for bean curd family so as to boost the new rural construction and the good rural construction of our country.

The present invention discloses a preparation method of soya-bean milk and belongs to the technical field of food processing. The preparation method is as follows: weighing the dried beans, adding water, beating, and then adding cellulase or a compound enzyme of cellulase and other enzymes for enzymolysis; after enzymolysis, separating soybean milk and soybean residue to obtain clarified soybean milk; and homogenizing and sterilizing the clarified soybean milk. The preparation method uses in the enzymatic process, so that the soybean milk has taste and flavor better than the ordinary milk added with alkali; the yield of milk is improved; the produced soybean milk has the nutrition and health effects, in order to meet the demand for soybean products of consumers.

The invention discloses soybean milk rich in activated soybean dietary supplement and a making method of the soybean milk. The soybean milk is made from soybeans, activated soybean dietary supplement, emulsification agent, sweetening agent and water. The mass concentration of the soybean is 8-10%, the activated soybean dietary supplement accounts for 3-8% of the weight of the soybean, the emulsification agent accounts for 0.3-0.8% of the weight of the soybean, and the sweetening agent accounts for 0-10% of the weight of the soybean. The making method includes the following steps that the raw materials, namely soybeans, are preprocessed, soaked, pulped, boiled, separated, mixed, deodorized, homogenized and packaged, wherein in the mixing process, the activated soybean dietary supplement obtained through deep processing of soybean residues and yellow serofluid is added. The making process is simple and easy to operate, and the produced soybean milk is rich in functional component, low in fat and high in plant protein, good in taste and free of pollution, has the health-care function, has no side effects on human body health and is suitable for drink by all kinds of people.

The invention discloses an oat dried bean curd preparation method. The oat dried bean curd is prepared from the raw materials of, by weight, 1000-1200 parts of soybean, 10-12 parts of schoberia-like asparagus root, 10-12 parts of water-shield, 40-45 parts of oat, 10-15 parts of salvia miltiorrhiza, 10-12 parts of scouring rush, 10-12 parts of Japanese butterbur, 10-12 parts of angelica root, 10-12 parts of water dropwort, 10-12 parts of cushaw flower, 5-8 parts of Chinese cinquefoil herb, 20-30 parts of chili, 5-8 parts of pitaya flower, 10-12 parts of kirilow rhodiola, 10-12 parts of tremella, 10-12 parts of vermilion, and 10-12 parts of mulberry leaf. According to the invention, various potherbs and medicinal and edible traditional Chinese medicine health-care components are added into dried bean curd raw materials. Oat has high nutritive value. Oat has high protein content among cereal crops, balanced 8 amino acids necessary for human bodies, higher vitamin E content than rice and wheat, and high vitamin B content. When oat is eaten for a long time, no side effect is caused. With a multi-grinding process, bean residue is reduced, and dietary fiber in bean residue is added into soymilk. Therefore, human gastrointestinal movement is facilitated, and defecation is assisted.

The invention belongs to the technical field of processing of bean products and particularly relates to a manufacturing method of spiced dried soybean curds. The manufacturing method comprises the following steps: (1) selecting soybeans, screening, cleaning ad soaking; (2) conveying the soaked soybeans into a grinder for rolling and grinding; (3) conveying the ground-out soybean milk into a centrifugal machine for soybean milk-slag separation, and adjusting the concentration of the soybean milk by 9-10 degrees by using water; (4) conveying the separated soybean milk into a soybean-milk heating barrel for boiling and heating; (5) putting the boiled and heated soybean milk into a soybean-milk curing barrel by filtering of a boiled-soybean-milk sieve and carrying out soybean-milk curing; (6) carrying out soybean-milk rising on the cured soybean milk; (7) carrying out breaking and pouring on the bean curd jelly after rising of the soybean milk; (8) after the pouring is finished, pressing; (9) manufacturing the dried bean curd well pressed into a dried-bean-curd blank; (10) conveying the dried-bean-curd blank into a pan with soup for marinating; and (11) spreading for natural drying, and cooling. The spiced dried soybean curds has the advantages of good taste and enough tenacity and the like.

The invention belongs to the technical field of food processing, and particularly relates to winter cherry milk-flavored bean curd and a making method thereof. The method for making the winter cherry milk-flavored bean curd particularly comprises the steps of soybean soaking, whey fermentating, soybean milk grinding, soybean milk boiling, marinating, pressing and the like. Due to the fact that selection of a bean curd coagulant has the important significance on high-quality bean curd production, the formula of the coagulant used in the bean curd making process is modified, lactic acid which is generated through fermentation of whey powder by adding lactic acid bacteria is added into soybean milk by serving as the coagulant, protein in the soybean milk can be flocculated, and then the bean curd is made. According to the winter cherry milk-flavored bean curd and the making method thereof, the winter cherry bean curd is made through cooperation of soybeans and whey, the amino acid proportion can be reasonably balanced, animal protein and plant protein are reasonably combined, the nutritive value is high, the milk flavor can be increased while the unique bean flavor of the soybeans is kept, the varieties of the bean curd can be greatly enriched, the quality and the grade of the bean curd are improved, and then the good application and popularization value is achieved.

It is intended to provide a bread improving agent with which bread having an improved fermented flavor and an improved texture can be produced within a short period of time, and a process for producing breads by using the same. It is found out that by adding fermented soybean protein, which is obtained by preliminarily fermenting soybean protein such as soybean milk with the use of a yeast, to a bread dough, the resulting baked bread has an extremely favorable fermented flavor and a preferable and soft texture maintained over a long period of time without taking a long time for the fermentation.

The invention relates to a fruit variants milk ice cream and a preparation method thereof. The fruit variants milk ice cream is prepared from the following raw materials by weight: 1-1.1 part of cuscutae semen, 0.9-1 part of radix polygonati officinalis, 1.3-1.4 parts of salvia root, 1.2-1.3 parts of fritillaria, 0.9-1 part of bighead atractylodes rhizome, 1-1.2 part of dioscorea subcalva prain et burhll, 1.3-1.5 parts of murdannia simplex, 30-34 parts of yellow peaches, 20-22 parts of snow pear, 12-15 parts of red wine, 5-6 parts of pork lean, 1-2 parts of salad dressing, 15-16 parts of soybean milk, 5-6 parts of rye flour, 7-8 parts of cream, 30-34 parts of milk powder, 40-44 parts of white granulated sugar,, 0.3-0.5 part of xanthan gum, 0.1-0.2 part of lactic acid bacteria and 4-5 parts of nutritional additives. The fruit variants milk ice cream is has thick milk fragrance. A plurality of fruits are added in the fruit variants milk ice cream, so that the fruit variants milk ice cream is fresh and sweet. Meanwhile, the added soybean milk contains abundant protein, mineral substances such as calcium, phosphorus, iron and zinc and vitamins, can beautify and resist ageing in cooperation with the red wine. Besides, the fruit variants milk ice cream contains a plurality of Chinese herbal medicines, and has the functions of nourishing the liver to improve eyesight, nourishing blood for tranquillization, and tonifying spleen and benefiting qi by being taken often.

The invention relates to nutritive soybean milk and a preparing method thereof. The nutritive soybean milk comprises the following ingredients in percent by weight: 4-8% of white granulated sugar, 0.1-0.4% of soybean milk stabilizer, 0.6-1% of soybean milk additive and the balance of cooked soybean milk, wherein the soybean milk additive is prepared by the following steps of: squeezing the bean dregs to be dry; taking 60-80 parts by weight of bean dregs, 10-30 parts by weight of wheat bran, 0.5-1.5 parts by weight of ammonium sulfate, 0.5-1.5 parts by weight of magnesium sulfate, 1.5-2.5 parts by weight of ammonium bicarbonate and 1.5-2.5 parts by weight of glucose, stirring uniformly, bagging, performing high-pressure sterilization and inoculation, and culturing till the mycelium grows to be full in the plastic bag at the temperature of 20-30 DEG C; removing the plastic bag and drying the remaining mixture full of the mycelium till the water content in the mixture is less than 8%; and crushing, and sieving with a 120-mesh sieve. In the nutritive soybean milk disclosed by the invention, the content of natural soybean protein and the content of natural soybean dietary fiber in the soybean milk are increased and the nutrition of the soybean milk is enriched, the soybean milk has better soybean fragrance and more comfortable taste.

An automatic bean curd maker is provided in the present invention. Soybeans and water are blended and grinded to produce raw bean pulp, and the raw bean pulp is boiled in a steamer to form bean pulp. The bean pulp is mixed and stirred with coagulator to form soy custard in a stirring tank. Specifically, a coagulator dosing device and a coagulator tank are connected circulatedly wherein the coagulator dosing device supplies a predetermined amount of coagulator to the stirring tank. The soy custard in the stirring tank falls into a molding container to be molded and pressed to form bean curd. Thus, bean curd can be produced automatically.

[Problem to Be Solved] A present invention provides a soy milk fermented substance with a taste and flavor or smooth physicality similar to that of yogurt obtained by fermenting milk with a lactic acid without applying processing treatment such as enzyme treatment or extraction treatment to soy milk which is a material and without adding a material such as a sugar source, even in a case where only Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are employed as a lactic acid bacteria mixture starter at the time of making a fermented substance which employs soy milk as a material.

[Means for Solving the Problem] The problem is solved by a soy milk fermented substance obtained by using a lactic acid bacteria mixture starter including: Streptococcus thermophilus which is capable of accumulating 0.4 g/L or more of fructose in the fermented substance when inoculated and cultured in soy milk; and Lactobacillus debrueckii subsp. bulgaricus which is capable of accumulating 0.4 g/L of D-lactic acid in the fermented substance when inoculated and cultured in soy milk.