9 results about "Soy flour" patented technology

The invention discloses a double-layer steamed stuffed bun wrapper capable of slowly releasing sugar and a preparation method thereof, and relates to the field of food, and the double-layer steamed stuffed bun wrapper comprises a composite structure consisting of an outer layer wrapper and an inner layer wrapper, the outer wrapper comprises the following components in parts by weight: 5-8 parts of wheat flour, 1-2 parts of konjaku flour, 1-2 parts of water, 0.1-0.2 part of table salt, 0.1-0.2 part of yeast and 0.2-0.4 part of milk; the inner layer skin comprises the following components in parts by weight: 5-8 parts of bean flour, 1-2 parts of konjaku flour, 1-2 parts of water, 0.1-0.2 part of table salt, 0.1-0.2 part of yeast and 0.2-0.4 part of milk; the ductility of traditional gluten is maintained through the outer-layer wheat flour, it is ensured that cracking is not prone to occurring in the processing process, the finished product appearance is consistent with that of traditional steamed stuffed buns, a compact physical barrier is formed through the inner-layer high-fiber high-protein composite layer, the enzymolysis rate of starch is delayed, and the effects of low sugar rising and slow sugar rising are achieved; and a healthy staple food solution without changing dietary habits is provided for people sensitive to blood glucose.

This disclosure provides a method of preparing a liquid soy base, which includes the steps of: roasting whole, dehulled soybeans to a maximum temperature sufficient to inactive lipoxygenase in the soybeans; milling the roasted soybeans to a particle size from about 120 microns to about 180 microns, alternatively from about 130 microns to about 170 microns; adding the milled roasted soybeans to water to reach a desired solids content to create a milled soybean and water mixture; heating the milled roasted soybean and water mixture to pasteurize or sterilize the milled roasted soybean and water mixture and thereby generate a liquid blend; and homogenizing the liquid blend. The disclosure also provides liquid soy bases produced by the methods.

The utility model provides a kind of bean powder drying multistage cyclone grading discharging system, belong to food processing technical field, including fixed frame, further include, separating bin, fixed at the top of fixed frame, and the bottom end of separating bin is equipped with storage bin, the bottom end of storage bin is fixed with discharge pipe, cleaning structure, be set at the bottom end of deflector, for the inside bean powder of storage bin is turned over, discharge structure, be set in the inside of discharge pipe. In the utility model, the magnetism connection of magnetism of electromagnet generates magnetic force and iron block, so that connecting ring drives installation ring to rotate, while blocking the circulation of air inside and outside discharge pipe, and the bean powder is discharged by stirring, whereby the sealing discharge function of this device is realized, air circulation inside and outside blocking device is facilitated in discharging process, can effectively maintain the stability of device wind pressure, so it is not necessary to frequently start and stop equipment, guarantee the continuity of drying classification process, reduce energy consumption and maintenance cost.

To develop a noodle-like food having a high protein content and excellent palate feeling.SOLUTION: The noodle-like food having ≥ 40 wt.% protein content expressed in terms of solid content is produced by extrusion molding raw material flour formulated with ≥ 20 wt.% defatted soybean flour in a non-swollen state.SELECTED DRAWING: Figure 2

Fine bakery product based on wheat and legume flours. The invention relates to a leavened bread product, such as sandwich bread or buns, containing wheat flour, soy flour, chickpea flour, yeast or sourdough starter, water, fat, and optionally salt and sugar. Preferably, it also contains one or more vegetable flours. It thus provides a natural source of complete proteins, fiber, vitamins, and minerals. The invention also relates to an advantageous manufacturing process that gives this bread product a volume, texture, and softness comparable to those of traditional bread products, despite the addition of legume flours and possibly vegetable flours. Figure to be published with the abstract: Figure 6

This invention provides a method for producing roux with reduced bitterness derived from soybeans. It also provides roux and sauce with reduced bitterness derived from soybeans. [Solution] The method for producing roux comprises the steps of heating and stirring a mixture containing starchy raw materials and oils to prepare molten roux, and cooling the molten roux. The roux contains starchy raw materials, oils, soy flour, sucrose, and sugars other than sucrose, with the soy flour content being 0.01 to 5% by mass, the sucrose content being 3 to 25% by mass, and the sugars other than sucrose content being 0.01 to 5% by mass, relative to the total mass of the roux.

The invention relates to the technical field of adhesive preparation, and particularly discloses an oxidized sugar modified bean flour adhesive as well as a preparation method and application thereof, and the adhesive is prepared from 20-30 parts of bean flour, 5-25 parts of oxidized sugar, 0.2-0.5 part of amino silicon dioxide and 0.6-3 parts of phytic acid. Adding bean flour into a sodium hydroxide solution, carrying out alkali treatment to dissolve the bean flour, adding sucrose into an ammonium persulfate solution, and carrying out a heating oxidation reaction to obtain an oxidized sugar solution; reacting PEI with nano silicon dioxide to obtain aminated silicon dioxide; and adding phytic acid, an oxidized sugar solution and aminated silicon dioxide into the bean flour solution, heating and uniformly stirring to obtain the water-retaining bean flour adhesive. The oxidation pond modified bean flour adhesive disclosed by the invention can be applied to wood plywood, is high in corner strength and water-resistant strength, and also has certain flame retardance; the used raw materials are vegetable protein beans, formaldehyde pollution is avoided, environmental protection and safety are achieved, resources are renewable, the preparation process is simple, the curing time is short, operation is convenient and fast, and the production efficiency is high.

The invention discloses a method for improving emulsifying function characteristics of soybean protein isolate through combination of enzymolysis and sodium alginate, and belongs to the technical field of food processing. The method comprises the following steps: (1) extraction of soybean protein isolate: adding deionized water into defatted soybean powder to form a mixed solution, and extracting soybean protein isolate powder through alkali dissolution and acid precipitation, centrifugation and freeze drying; (2) preparation of soybean protein isolate hydrolysate: dispersing the powder in deionized water (40 mg / mL), stirring at room temperature until the powder is completely dissolved, adding pepsase according to a ratio of 1: 100 for enzymolysis for 30 minutes, and then inactivating for 10 minutes; and (3) preparing a compound: mixing SA with different concentrations (0-10 mg / mL), and stirring for 2 hours at room temperature until the SA is completely dissolved to finally obtain a modified compound solution. The emulsifying capacity of the soybean protein isolate can be remarkably improved, and the mechanical performance of the prepared high-internal-phase emulsion is improved. The preparation method is simple and convenient in steps, high in efficiency and suitable for being used in actual continuous production.