848 results about "Soybean product" patented technology

The invention relates to lactobacillus plantarum CCFM8724 and application thereof. The lactobacillus plantarum CCFM8724 has ability of suppressing growth of campylobacter jejuni in vitro, good resistance to acid and cholate and good adhesive ability to intestinal epithelial cells, and can control the campylobacter jejuni adhering to the intestinal epithelial cells so as to suppress growth of the campylobacter jejuni in chicken. The lactobacillus plantarum CCFM8724 can be used for preparing a medicinal composition for suppressing campylobacter jejuni; a fermentation agent containing the strain of lactobacillus plantarum CCFM8724 can be used for producing fermented dairy products, fermented bean products, fermented fruit / vegetable products and silage; the fermentation agent enables the products to obtain certain acidity and particular flavor; and meanwhile, the product preserving time is prolonged, and the nutritional value, digestibility and safety of the products are improved.

The invention provides white dehydrated bean curd containing Chinese medicinal herb, and relates to bean products. The white dehydrated bean curd contains the Chinese medicinal herb; and the Chinese medicinal herb is herbal cuisine A or herbal cuisine B; and the method for adding the Chinese medicinal herb into the white dehydrated bean curd comprises that: coagulant liquid containing the Chinese medicinal herb is used for curding bean curd, and a raw material soybean is soaked by liquid medicament containing the Chinese medicinal herb so as to make the soybean absorb enough compositions of the Chinese medicinal herb. The white dehydrated bean curd has high nutritional value and health care effect; in the processing process, the used coagulant liquid is prepared from the herbal cuisine of the Chinese medicinal herb, soya bean drink, bean dregs and vegetables, and is not added with any chemical composition, so the white dehydrated bean curd belongs to a green health food; and in the processing process, the soya bean drink and the bean dregs are recycled to save resources, reduce pollution discharge and have low cost and environmental protection.

This invention relates to antiperspirant compositions comprising soy products, one ore more antiperspirant agents such as aluminium chlorohydrate and a stabilizing system, which additionally influence hair growth.

The invention discloses a method for producing a forage immune enhancer by adopting a soybean curb residue and an orange peel. The method comprises the following steps: respectively crushing the soybean curb residue, dried pine needles, dry dunaliella cells and dry orange peel into coarse powder of 60-80 meshes; burdening the raw materials in parts by weight: 45-50 parts of soybean curb residue, 30-35 parts of dried pine needles, 2-5 parts of dry dunaliella cells, 15-18 parts of dry orange peel and 2.0-2.5 parts of an assistant, wherein the assistant is prepared from 49 parts of NaHCO3 and 1 part of MgSO4; the moisture content of the pine needles, the dunaliella cells and the orange peel is 3-5%, the moisture content of bean dregs is 18-20%; mixing the mixture of four coarse powder with the assistant according to the ratio, wherein the assistant accounts for 2.0-2.5% of dry weight of the total material; evenly mixing and then grinding for 30 minutes; filtering by a 400-mesh sieve; processing by using enzyme-aid micronization treatment, so as to obtain the forage immune enhancer product, wherein the treatment time is 15-30 minutes according to the quality and the humidity of the raw materials. By adopting the forage immune enhancer produced by the method disclosed by the invention, the production cost of the raw materials is significantly reduced, a lot of waste bean dregs produced in bean product production are recycled, low-carbon production is achieved, and the added value of products is increased.

Disclosed are fermented soybean protein products with enhanced enzyme productivity and methods for producing them by solid fermentation using Bacillus subtilis GR-101 and additionally Aspergillus oryzae GB-107 (KCTC 10258BP). A novel Bacillus subtilis GR-101 strain (KCCM 10673P), which has excellent protease productivity in soybean meal, is also disclosed. Fermentation using Bacillus subtilis GR-101 strain (KCCM 10673P) producing protease combined with Aspergillus oryzae GB-107 (KCTC 10258BP) having amylase activity can remove trypsin inhibitors known as anti-nutritional factors and thus can provide soybean peptides with high digestion ratio and excellent enzyme activities. Feed comprising the soybean peptides as active component and capable of improving productivity of livestock and food for human comprising the soybean peptides supply is further disclosed.

The invention relates to a method capable of improving the instant dissolving performance of soybean milk powder and belongs to the technical field of soybean product processing. The method comprises the following steps: (1) adding weak alkali water into soaked soybeans according to a certain proportion for pulping and after pulping, carrying out pulp and residue separation to obtain raw soybean milk; (2) after pulsed electric field processing is performed on the raw soybean milk, adding a proper amount of emulsifier, then carrying out high-pressure steam pulp boiling to obtain cooked soybean milk, adding a proper amount of citric acid into the cooked soybean milk, then adding protease for enzymolysis, carrying out enzyme deactivation and filtering after enzymolysis, adding a certain amount of a reducing agent into the filtered soybean milk to carry out blending and uniform mixing, carrying out vacuum concentration after the blended soybean milk is homogenized, and after concentration, carrying out spray-drying and spraying of soybean phospholipid oil to obtain the instant soybean milk powder. The method has the advantages that the requires process equipment is simple, and is safe to operate; according to the method, the pulsed electric field technology and the enzymolysis technology are utilized; by the synergistic effect of the added reducing agent and emulsifier, the instant dissolving performance of the prepared soybean milk powder is improved; meanwhile, the prepared soybean milk powder has no beany flavor and bitter taste.

The invention provides a bean curd puff containing Chinese medicinal herb, and relates to bean products. The bean curd puff contains the Chinese medicinal herb, and the Chinese medicinal herb is herbal cuisine A or herbal cuisine B; and the method for adding the Chinese medicinal herb into the bean curd puff comprises that: the Chinese medicinal herb is added into bean coagulant liquid for curding bean curd, and a raw material soybean is soaked by liquid medicament of the Chinese medicinal herb so as to make the soybean absorb enough compositions of the Chinese medicinal herb. The bean curd puff has high nutritional value and health care effect; in the processing process, the coagulant liquid is prepared from the herbal cuisine of the Chinese medicinal herb, soya bean drink, bean dregs and vegetables, and is not added with any chemical composition, so the bean curd puff belongs to a green health food; the bean curd puff has high yield, and a kilogram of the soybean can prepare 1.5-1.6 kilograms of bean curd puff; and in the processing process, the soya bean drink and the bean dregs are recycled to save resources, reduce pollution discharge and have low cost and environmental protection.

The invention relates to a method and apparatus, and particularly relates to a method for cyclic utilization of soybean product processing waste water and an energy-saving apparatus. The invention is characterized in that the apparatus is a filtering tank (1), wherein one end of the filtering tank (1) is provided with a water inlet (2), and the other end is provided with a water outlet (7); the water inlet (2) is connected with a water drain pipe of a soybean processing apparatus; the water outlet (7) is communicated with a water purifying pool through a water pipe; three detachable filtering layers (3) are arranged in the filtering tank (1); the upper end in the filtering tank (1) is provided with a medical stone filtering layer (4); the middle part of the filtering tank (1) is provided with an activated carbon filtering layer (5); and the bottom part of the filtering tank (1) is provided with a volcanic ash / quartz sand mixed filtering layer (6). The invention has the following beneficial effects: the waste water from the production of soybean products is purified and recycled, thereby achieving the advantages of water saving, energy saving, pollution reduction and environment protection; most of nutrition and health care substances contained in the waste water from the production of soybean products can be filtered out; and the filtering device is convenient in material selection and low in cost, and has remarkable economic benefits.

The invention discloses a method for processing natto flavoring paste which is suitable for Chinese. The method comprises the following steps of: soaking, cleaning and cooking soybean; performing pure culture of strains; inoculating; performing primary fermentation; performing secondary refrigerating fermentation; and seasoning to obtain the finished product. Due to a temperature shift fermentation mode, the activity of nattokinase is ensured after natto is fermented, lactobacillus acidophilus generates acid to neutralize partial fermentation ammoniacal odor, and the product does not have peculiar smell which is not liked by Chinese, and has special aroma, pleasant flavor and smooth mouthfeel. The method has the advantages of reasonable process, simple operation, short process period and good flavor of the natto, the natto flavoring paste meets the requirements of Chinese on mouthfeel and flavor, industrial production can be realized, the process is controllable, the quality is stable, the benefits of soybean product processing enterprisers can be improved, and lactic acid bacteria are added to further enhance the health-care effect of the natto product; and the invention provides a feasible method for promoting the natto product in China.

The invention discloses a preparation method of strongly-fragrant and total-nutrition soybean milk powder and application and belongs to the technical field of processing of soybean products. The preparation method comprises the following steps of: primarily crushing selected and impurity-removed soybeans, then carrying out microwave baking treatment, carrying out soybean soaking treatment after peeling baked soybeans, then obtaining pulp-slag mixture after grinding into pulp and boiling the pulp, carrying out composite enzymolysis treatment on soybean dregs after filtering, carrying out enzyme deactivation treatment on the soybean-dreg components treated by enzymolysis, then redissolving the treated soybean dreg components into soybean milk, adjusting a pH value, adding an additive to mix, and carrying out ultra-high-temperature instantaneous heat treatment, concentrated sterilization, spraying, drying and fluidized-bed powder sieving treatment in sequence after homogenizing treatment, thereby obtaining the strongly-fragrant and total-nutrition soybean milk powder. The preparation method disclosed by the invention has the characteristics of simple equipment and easy operation, and is applicable to preparation of the soybean milk with strong fragrance and balanced nutrition.

A routine separation method is adopted for characteristic fermented bean products (fermented soya bean, soybean paste and fermented bean curd) having different sources in Hunan Province to obtain Mucor racemosus. The above strain is preserved in China General Microbiological Culture Collection Center on Jan. 10, 2014, and has a preservation number of CGMCC No.8700. The strain is suitable for producing fermented bean products in the specific environment of the Human province, shortens the fermentation time, improves the nutrition components and the production efficiency of products, ensures the controllability of the production process of the products, and reduces the risks of the products.

The invention provides health-care soybean milk, which relates to soybean products. The health-care soybean milk contains Chinese herbal medicine, wherein the Chinese herbal medicine is selected from a prescription A, a prescription B, a prescription C or a prescription D. As the Chinese herbal medicine is added to the soybean milk, the prior manufacture process for making soybean milk is broken. By applying the traditional Chinese herbal medicine to the soybean milk, the soybean milk is turned into the food with health functions from a single soybean juice food, and by adding four auxiliary conditioning materials, namely flavor, sucrose, carrots and tomatoes, the soybean milk completely has the characteristics of engineering functional ingredients, nutrient functional ingredients and conditioning food base materials.

This invention is directed to processes for the production of edible beans, comprising the addition of an organic acid to the conditioning water, to the cooking water, or to both, which will provide a premium quality dehydrated bean. The beans of this invention are easy to prepare and will provide the same amount of finished beans as dry bag beans. The beans of the invention will have significantly fewer loose skins and free meats than currently available dehydrated beans. Further, the dehydrated beans of the invention will have a color similar to that of canned or dry bag beans.

The invention discloses health soymilk, which is characterized by being prepared from the following raw materials in percentage by weight: 50 to 75 percent of soybean milk, 10 to 15 percent of Chinese medicinal mixed solution, 5 to 8 percent of honey, and the balance of hawthorn powder, wherein the Chinese medicinal mixed solution comprises Chinese angelica, tuckahoe, liquorice, Chinese wolfberry, astragalus and red date. The health soymilk keeps nutrients of a bean product, has effects of protecting health and beautifying, and is a bean beverage suitable for young and old; and the Chinese medicinal components have effects of beautifying, enriching blood and removing spots, delaying ageing and the like, so that the health soymilk is particularly suitable for female.

The invention discloses a grass carp feed premix and application thereof. The grass carp feed premix comprises limited amino acid, compound vitamins and compound mineral salts. In the invention, plant raw materials are used as a main protein source, such as vegetable meals, cotton meals, soybean products, and the like; and if 1 percent of grass carp feed premix is added to prepare a submerged grass carp compound feed or an expanding feed for breeding grass carps, the protein deposition rate reaches 32 percent, the protein efficiency is improved to 1.9, the feed coefficient is reduced to 1.9, and the feed cost is saved y7.31-11.68 percent. The grass carp feed premix has significance for improving the utilization of the feed by the grass carps, promoting the growth, and the like.

The invention relates to a method for producing polysaccharides by fermenting yellow serofluid with edible and medicinal fungi, which belongs to the technical field of comprehensive utilization of biological extraction. The method comprises the following steps: preprocessing yellow serofluid; preparing the culture medium; inoculating and culturing the seed liquid and the production culture medium; extracting fungus intracellular polysaccharides from mycelia; and extracting fungus extracellular polysaccharides from the fermentation filtrate, and the like. In the invention, waste yellow serofluid generated in the production process of bean products is used as the basic raw material, and the method of submerged fermentation of the edible or medicinal fungi is used, thus the nutritional components are maximally biotransformed. The invention has the advantages of low investment, low material cost, simple operation, high polysaccharide yield and the like, reduces the environmental pollution and lowers the production cost by about 50%. The invention can be popularized in bean product and biochemical enterprises.

The invention discloses a method for improving the flavor of bacillus natto fermented whole-soybean milk, and belongs to the technical field of fermented soybean product processing. With soybeans being raw materials, whole-soybean milk is prepared through the technology of selecting, soaking, hot water heating, coarse smashing, ultrafine smashing and high-pressure homogenizing, bacillus natto and lactic acid bacteria are separately inoculated into the sterilized and cooled whole-soybean milk to be fermented, then bacillus natto fermented soybean milk and lactic acid bacterium fermented soybean milk are mixed and blended according to a proportion, and then the whole-soybean milk is obtained. While the taste is guaranteed, the soybeans are fully utilized, in this way, pollution to the environment is avoided, and the capacity, for generating acid and aroma in the soybean milk, of lactic acid bacteria is utilized for effectively improving the flavor of the fermented soybean milk. Meanwhile, the liquid fermentation technology that bacillus natto and lactic acid bacteria are separately fermented and then blended is adopted, pipeline transportation can be achieved, control over fermentation conditions and a fermentation end point is easier, the range is easy to enlarge, the components are easy to control, and follow-up processing is simple.

The invention discloses a preparation method of high-nutrition instant soybean milk powder, and belongs to the processing technology of soybean products. The method comprises the following steps: (1) fresh soybeans are dipped for sprouting; the sprouted soybeans are blanched by boiled water, are added with weak base water by a certain ratio for grinding into thick liquid, and are added with a proper amount of reducing agent; a thick liquid-residues mixture is obtained after the thick liquid is grinded, and is implemented with ultrasonic treatment; the thick liquid is separated from the residues after the ultrasonic treatment to obtain crude soybean milk; (2) the crude soybean milk is temporarily heated with superhigh temperature, and is added with emulsifying agent for evenly mixing; the mixed soybean milk is homogenized for concentrating in vacuum, spraying and drying to obtain the instant soybean milk powder. Technique equipment needed by the method is simple, and is safely operated; and the method applies the soybean sprouting technology and the ultrasonic treatment technology, and uses the synergistic effect of adding granulesten for emulsifying, so that the prepared soybean milk powder has the advantages of high nutritional value, good digestibility and prominently improved instant property compared with the traditional technique.

The invention discloses an extraction method of soybean oil and belongs to the technical field of extraction and processing of plant oil. The extraction method comprises the following steps that: dehulled soybean pieces as a raw material are pretreated by a vacuum extrusion-expansion process and a superfine ball-grinding process to form a soybean product; the soybean product is mixed with water; a protease is added into the mixture obtained the previous step and undergoes an enzymolysis reaction with the mixture; and the reaction products are subjected to a centrifugal separation process and soybean oil is obtained. Parameters of the vacuum extrusion-expansion process comprise that a mould aperture size is in a range of 14 to 26 mm; a screw speed is in a range of 70 to 160 rotations per minute; a sleeve temperature is in a range of 75 to 120 DEG C; and a vacuum degree is in a range of -0.03 to -0.07 MPa. Parameters of the superfine ball-grinding process comprise that a ball-grinding time is in a range of 20 to 100 min; a ball-grinding speed is in a range of 100 to 220 rotations per minute, a material filling rate is in a range of 10 to 30%; and a medium filling rate is in a range of 10 to 30%. The extraction method has the advantages of simple used equipment, safe operation, good soybean oil product properties of no solvent residue and high nutritional values, and high total oil extraction rate reaching to about 97.48%.

The invention discloses a biological preservative, a preparation method and an application as well as a bean product anti-corrosion fresh preservation process utilizing the biological preservative, which relates to the field of food anti-corrosion fresh preservation. Serrate rabdosia herb, plantain herb, folium artemisiae argyi, dandelion and honeysuckle are used as raw materials, and extraction liquid obtained after soaking and boiling is used as biological anti-corrosion agents and can be used for the bean product anti-corrosion fresh preservation. Bean products are placed in the diluted extraction liquid, and the baking is carried out after the soaking and boiling. The product belongs to the natural biological preservative, raw materials are easy to obtain, the sources are wide, the price is low, and the biological preservative is broad-spectrum and efficient and has low toxicity and good performance. The bean product processing process is simple, and the operation is easy.

The present invention relates to a method for preparing triple-coated lactic acid bacteria, triple-coated lactic acid bacteria prepared thereby, and an article comprising the same. More particularly, the present invention relates to a method for preparing lactic acid bacteria triple-coated with protein, polysaccharide and nanoparticles, triple-coated lactic acid bacteria prepared thereby, and an article comprising the same. The triple-coated lactic acid bacteria prepared according to the present invention provides have better acid resistance, bile resistance and stability in accelerated test than conventional double-coated lactic acid bacteria. They are not killed by gastric acid or bile acid upon uptake, and maintain their inherent physiological activities, and, therefore, they can be effectively used in various products, including fermented milk, processed milk, fermented soybean products, fermented kimchi products, functional drinks, functional foods, conventional foods, cosmetics, and the like.

The invention discloses a use of lactobacillus plantarum ST-III in preparation of an alpha-glucosidase inhibitor or the preparation of a fermented bean product with alpha-glucosidase inhibition activity. The invention further discloses fermented soymilk or fermented beans with the alpha-glucosidase inhibition activity, which can be obtained by inoculating the lactobacillus plantarum ST-III into sterile soymilk or cooked soymilk and fermenting at the temperature of 25-40 DEG C. Water is added into the fermented beans for homogenizing, the pH value is regulated to 6.5-7.5, the boiling is performed for 10-60 minutes, cooling is performed, then solid-liquid separation is performed, and a liquid phase is taken so as to get a water-soluble extract of the fermented soymilk. The lactobacillus plantarum ST-III has high alpha-glucosidase inhibition activity and can be used in glucose-reducing foods, health care products or medicaments. As the oral glucose-reducing foods, the health care products or the medicaments, the high postprandial blood glucose of patients with diabetes can be reduced and the postprandial blood glucose fluctuation can be regulated.

The invention relates to preparation technique and application of non-odor soybean. The preparation technique of non-odor soybean comprises cleaning, alkali treatment, microwave treatment, drainage and drying treatment and package, wherein the aqueous alkali comprises one or mixture of a plurality of sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, sodium hydroxide and potassium hydroxide. The preparation technique combines the chemical treatment mode with the physical treatment mode to remove the beany flavor, the activity of the lipoxidase of the treated soybean is completely lost, and bean products prepared by the non-odor soybean do not generate n-hexylaldehyde or any beany flavor; besides, the preparation technique provided by the invention can eliminate the antinutritional factors in the soybean, the activity of the hemagglutinin and the urease of the treated soybean is completely lost, and the activity loss rate of the trypsin inhibitor is larger than 75%; and meanwhile, the nutritive value of the soybean is not being damaged at all.

The invention belongs to the field of antibacterial preservatives and food fresh-keeping packaging materials and particularly relates to a method for preparing a load D-amino acid / cinnamon essential oil nanofiber antibacterial film and application. By wrapping D-amino acid and cinnamon essential oil with chitosan nano particles, volatilization of the essential oil is reduced, and the essential oil utilization rate is improved. The D-amino acid / cinnamon essential oil / chitosan nano particles are added into an electrostatic spinning solution to prepare the nanofiber antibacterial film, so as to reduce gathering and descending phenomena arising when the chitosan nano particles are directly sprayed on the surface of a food, and then the antibacterial film undergoes auxiliary processing through a cold plasma and then is used for restraining formation of a staphylococcus aureus biological film on a bean product. The method is simple to operate, the biological film is applied to refreshment of soybean products, so growth of pathogenic microorganisms can be effectively restrained, the guarantee period of the products is prolonged, and the method has high market value.

The invention provides a method that uses enzyme-treatment of whole soybeans or partially defatted soybeans to select soybeans with improved bioactivity or bioactivities. The invention further provides a soybean plant and seed with a non-transgenic mutation conferring enhanced bioactivity as an hydrolysate when compared to hydrolysate from other seeds, for instance in a cell-based assay, including reduced cancer cell viability; increased LDL receptor activity; reduced lipid accumulation; increased adiponectin expression; decreased FAS and LPL expression; reduced production of NO and PGE2, and expression of iNOS and COX-2; higher antioxidant activity; promotion of growth of bifidobacteria; and inhibiting the growth of pathogenic bacteria; for instance when compared to other seeds tested as hydrolysates. The invention also provides soybean plants for use in producing seeds that have an overall improved bioactivity compared to other seeds as hydrolysates by combining effects on several bioactivity assays in a health index. The invention also provides products derived from, and parts of, these plants and uses thereof. Methods for producing such plants are also provided, as well as methods for standardizing or assuring quality control of soybean products with enhanced bioactivity for humans and animals.

The invention relates to a screening device, in particular to a soybean screening device for soybean product processing. The invention aims to provide the soybean screening device for soybean productprocessing capable of automatically discharging, conveniently screening and conveniently unloading. According to the technical scheme, the soybean screening device for soybean product processing comprises a base, a turnover screening device, a fixing frame and a discharging device, wherein placing frames are symmetrically arranged at the top of the base, the turnover screening device is arranged at the tops of the placing frames, the fixing frame is arranged at the position, close to the turnover screening device, of the top of the base, the discharging device is arranged on the fixing frame,and the discharging device is matched with the turnover screening device. According to the soybean screening device for soybean product processing, the effects of automatic discharging, convenient screening and convenient unloading are achieved.

The invention provides an automatic circulating energy-conservation cooking box, pertaining to the food processing equipment. The invention comprises a PLC control part, a saucing box part and a sauce preparation jar part; a thermal insulation sandwich layer (22) is arranged inside a closed box body; a blending motor (12) an output shaft of which is connected with a blender in a jar body (15) is arranged on the jar body; a sauce outtake tube (18) which is connected with a three-way circulating pump (8) through an electromagnetic valve (19) is fixedly arranged at the bottom part of the jar body (15); the three-way circulating pump is provided with two outtake ports with one fixedly connected with the box body (2) through a sauce return tube (6) and an electromagnetic valve (5) and the other one fixedly connected with a sauce riser tube(10);an output of the sauce riser tube(10) is divided into two ways with one way communicated with am electromagnetic valve (9) and the box body (2) on asauce intake tube (7) through the sauce intake tube (7) and the other way communicated with the jar body (15) through an electromagnetic valve (11). The equipment is used for the automatic productionof sauced soy bean products.

The invention discloses a production process of an instant drink product taking various beans as main materials, and the production process is based on the traditional processing technology of bean products in China and a modern enzymolysis and basification method and further combined with the homogenization and spray agglomeration and granulation technology, and comprises the following specific process steps: peeling, performing basification treatment, performing enzyme inactivation and deodorization, grinding, adding auxiliary materials, sterilizing, homogenizing, spray-drying, granulating,drying, cooling down and the like. By adopting the process, deslagging is avoided, the taste is still fine and smooth, original nutritional factors in ingredients of the product are maintained and the absorption is promoted; and the instant effect of the product can be improved and solved to a certain extent. The production process has the advantages of high flour extraction rate and capability of maintaining the aroma of the product.

The invention relates to the technical field of sour soybean milk making, and provides a food processor for making sour soybean milk and a method for making the sour soybean milk according to the foodprocessor. The food processor comprises a soybean milk machine cup body, a machine head assembly of the soybean milk machine and a fermentation container arranged under the soybean milk machine cup body; a filtering mechanism and a water blocking plate are arranged between the soybean milk machine cup body and the fermentation container. A feeding mechanism used for adding sugars and strains to bean products in the fermentation container and a temperature controlling device used for controlling feeding temperature and fermentation temperature are arranged on the fermentation container. According to the food processor for making the sour soybean milk, a function of making the sour soybean milk is added to basic functions of an original soybean milk machine to meet demands of existing markets for making sour soybean milk products; the filtering mechanism is arranged between the soybean milk machine cup body and the fermentation container, so that separation of residues and liquid of thefood processor for making the sour soybean milk is achieved.