6 results about "Soy flour" patented technology

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 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.