CN100496291C - Black, green soy bean vermicelli and its preparation method - Google Patents
Black, green soy bean vermicelli and its preparation method Download PDFInfo
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- CN100496291C CN100496291C CNB200410049929XA CN200410049929A CN100496291C CN 100496291 C CN100496291 C CN 100496291C CN B200410049929X A CNB200410049929X A CN B200410049929XA CN 200410049929 A CN200410049929 A CN 200410049929A CN 100496291 C CN100496291 C CN 100496291C
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 45
- 244000068988 Glycine max Species 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 37
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000005238 degreasing Methods 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000004519 grease Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000005498 polishing Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 2
- 238000003754 machining Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 239000000047 product Substances 0.000 description 19
- 235000013305 food Nutrition 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 235000013527 bean curd Nutrition 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000002699 waste material Substances 0.000 description 4
- 239000002351 wastewater Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
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- 230000035764 nutrition Effects 0.000 description 2
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 230000000378 dietary effect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
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- 229910052602 gypsum Inorganic materials 0.000 description 1
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- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
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- 210000003734 kidney Anatomy 0.000 description 1
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- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
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- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000013597 soy food Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
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- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
Abstract
The shredded soybean making process comprises disintegrating and degreasing the high grade soybeans, obtaining 11-13% of black and green grease, comminuting the defatted bean slices into 80-100 mesh bean powder raw material, charging water by the proportion of 50-60% water per 50 kg of bean powder, stirring uniformly, extruding into filament form at the temperature of 120-200 deg. C.
Description
Technical field
The present invention relates to a kind of is raw material with black, green soybean, under the situation of not adding any additives, utilizes the HTHP time processing to be shaped to black, the green soybean silk and preparation method thereof of the long filament type product of anti-preservation, instant edible.
Background technology
Soybean contains enriches comprehensive nutrient, he collects the high protein of needed by human, amino acid and various trace elements are one, the food made from soybean is hypertension, diabetes, the optimum food that the obesity patients improves the health, soybean have the flower of nutrition, the good reputation of green cow, as far back as the Ming Dynasty, Li Shizhen (1518-1593 A.D.) is just said and is wanted longevity to eat the beans beans, in December, 1997 State Council approved " Chinese nutrition improvement action plan ", in 11 objectives formulating, regulation whole nation protein allowance per capita is 72 grams, on October 26th, 1999, food and drug administration official approval soybean is a healthy food, and definite soy food product can prevent following disease: mammary gland, colon, the oral cavity, pancreas, the carcinoma of the rectum, heart disease, cardiovascular disease, hypertension, diseases such as obesity.Take good for health for a long time.Contain protein 40%, fat 9%, carbohydrate 32%, heat 380 kilocalories, calcium 210mg, iron 21mg, magnesium 230mg, phosphorus 680mg, potassium 1900mg, that 155mg, phosphatidase 11 .36mg, saponin 340mg, isoflavones 163mg in per 100 gram soybean.Soybean varieties be best for black, green soybean again, among the peoplely will deceive, green soybean is used as medicine as Chinese medicine, and the good merchantable brand of dietotherapy, strong kidney and strengthening spleen, but the food variety made from black, green soybean is seldom, the food of convenient, anti-long preservation is with regard to still less.Traditional soybean that utilizes can be made multiple food easily, preparation method mostly is traditional immersion, defibrination, filtration, mashing off, add coagulating agent (as: bittern, gypsum) becomes tender bean curd, be squeezed into dried bean curd, the product of making in this way, water content are very high, are difficult to long-time storage, transport for long-distance with being unfavorable for, can produce a large amount of waste water, waste residue in the production, numerous protein runs off with waste water and dregs simultaneously, causes the waste of resource.I have applied for one " preparation method of dried bean-curd slivers " by name in October 23 nineteen ninety to Patent Office of the People's Republic of China, the patent No. is 90108528.6, a kind of method of utilizing dry process to produce bean product is disclosed, this method has changed the traditional processing technology of bean product fully, the bean curd squeeze of producing, guaranteed the high-protein nutrient composition of soybean, do not add any fat, protein, pigment, additives such as coagulating agent, need not anticorrisive agent and any anti-corrosion measure, the product of producing can be preserved and transport for long-distance for a long time, there is not any waste water, waste residue, unique byproduct are exactly edible soybean oil.
Summary of the invention
The objective of the invention is to utilize dry process to produce the method for bean product, processing is black, green soybean, black, green soybean is processed into the silk bean-curd product that can directly eat.
The solution of the present invention is achieved in that raw material is black, green soybean is through screening, remove impurity, the beans that breakage is gone mouldy, obtain the black of high-quality, green soybean, handle through polishing is clean again, for keeping the color and luster of product, gloss, promote toughness, reduce the content of fat, oily machine is rolled in the bean dregs of will peeling input, carries out degreasing, proposes 11-13% grease, then the beans sheet after the degreasing is ground into 80-100 purpose bean powder fineves, by weight, the water of 100 jin of bean powder addings 50-60% stirs, best water mixing ratio is 55-58%, mixed raw materials is fed hot press continuously, under 120-200 ℃ of temperature, directly be squeezed into the filament shape, after cooling, finished product is separated out from the hot press outlet, dries under 70-80 ℃ of temperature, makes material moisture less than 12%.
Black, the green soybean silk of using technical scheme production of the present invention are black, green soybean powder product, and it not only contains whole nutritional labelings black, green soybean, and does not contain any chemical additives and anticorrisive agent, there is not big beany flavor, mouthfeel is fine, and instant only needs when eating to boil 3-5 minute with boiling water, flavouring material is an edible, have water and cannot not send out poorly, anti-long-time preservation, softness, flexible and characteristics such as not broken are the ultimate foods that the modern adjusts dietary structure.Be people's optimum foods such as hypertension, diabetes, obesity.This production technology does not have any waste water, waste residue, unique byproduct be exactly edible black, green soybean is oily.Black, green soybean is oily to be a kind of black, cyan vegetable oil, except that containing fat, also contains black, that green soybean contains whole nutritional labelings, is a kind of comparatively ideal edible vegetable oil.
The specific embodiment
Embodiment 1
Get the raw material black soybean, through screening, remove impurity, the beans that breakage is gone mouldy, obtain the black soybean of high-quality, handle through polishing is clean again, for keeping the color and luster of product, gloss, promote toughness, reduce the content of fat, oily machine is rolled in the bean dregs input, carry out degreasing, propose 13% black grease, then the beans sheet after the degreasing is ground into 100 purpose bean powder material, water by 100 jin of bean powderes addings 60% stirs, with the material that mixes, feed hot press continuously, under 120-200 ℃ of temperature, directly be squeezed into the filament shape, finished product is separated out from the hot press outlet after cooling off, and 70-80 ℃ of following temperature oven dry, makes material moisture less than 12%.
According to various nutrient composition contents in the report black soybean silk of St Foods Q Supervision ﹠ Testing Center: protein 83.5%, fat 5.6%, carbohydrate 19.7%, calcium 2217mg/kg, iron 136mg/kg, magnesium 1987mg/kg, phosphorus 5432mg/kg.
Embodiment 2
The raw material green soybean is through screening, remove impurity, the beans that breakage is gone mouldy, obtain the black of high-quality, green soybean, handle through polishing is clean again, for keeping the color and luster of product, gloss, promote toughness, reduce the content of fat, oily machine is rolled in the bean dregs input, carry out degreasing, propose 11% cyan grease, then the beans sheet after the degreasing is ground into 80 purpose bean powder material, the ratio that adds 50% water in 100 jin of bean powderes adds water and stirs, with the material that mixes, feed hot press continuously, under 120-200 ℃ of temperature, directly be squeezed into the filament shape, finished product is separated out from the hot press outlet after cooling off, and 70-80 ℃ of following temperature oven dry, is that material moisture is less than 12%.
According to various nutrient composition contents in the report green soybean silk of St Foods Q Supervision ﹠ Testing Center: protein 74.9%, fat 5.8%, carbohydrate 28.2%, calcium 2264mg/kg, iron 128mg/kg, magnesium 1997mg/kg, phosphorus 4906mg/kg.
Embodiment 3
The raw material black soybean is through screening, remove impurity, the beans that breakage is gone mouldy, obtain the black of high-quality, green soybean, handle through polishing is clean again, for keeping the color and luster of product, gloss, promote toughness, reduce the content of fat, oily machine is rolled in the bean dregs input, carry out degreasing, 11% black grease is proposed, say that then the beans sheet after the degreasing is ground into 80 purpose bean powder material, the ratio that adds 55% water in 100 jin of bean powderes adds water and stirs, with the material that mixes, feed hot press continuously, under 120-200 ℃ of temperature, directly be squeezed into the filament shape, finished product is separated out from the hot press outlet after cooling off, 70-80 ℃ of following temperature oven dry, be that material moisture is less than 12%.
Survey report is with embodiment 1.
Embodiment 4
The raw material green soybean is through screening, remove impurity, the beans that breakage is gone mouldy, obtain the black of high-quality, green soybean, handle through polishing is clean again, for keeping the color and luster of product, gloss, promote toughness, reduce the content of fat, oily machine is rolled in the bean dregs input, carry out degreasing, 13% cyan grease is proposed, then the beans sheet after the degreasing is ground into 100 purpose bean powder material, the ratio that adds 58% water in 100 jin of bean powderes adds and stirs, with the material that mixes, feed hot press continuously, under 120-200 ℃ of temperature, directly be squeezed into the filament shape, finished product is separated out from the hot press outlet after cooling off, 70-80 ℃ of following temperature oven dry, be that material moisture is less than 12%.
Survey report is with embodiment 2.
Claims (3)
1. the preparation method of black, a green soybean silk, it is characterized in that: with black, green soybean is raw material, is prepared from through following machining process:
Raw material is black, green soybean is through screening, remove impurity, the beans that breakage is gone mouldy, obtain the black of high-quality, green soybean, polishing, oily machine is rolled in input then, carry out degreasing, deceiving of proposition 11-13%, the cyan grease is ground into the beans sheet after the degreasing 80-100 purpose bean powder raw materials, by weight then, the ratio of the water of 100 jin of bean powder addings 50-60% adds entry and stirs, with the material that mixes, feed hot press continuously, under 120-200 ℃ of temperature, directly be squeezed into the filament shape, finished product is separated out from the hot press outlet after cooling off, and 70-80 ℃ of following temperature oven dry, makes material moisture less than 12%.
2. the preparation method of black, green soybean silk according to claim 1, it is characterized in that: in 100 jin of bean powder water mixing ratios is 55-58%.
3. black, green soybean silk, it is characterized in that: it is black, the green soybean silk that a kind of preparation method black, the green soybean silk according to claim 1 makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200410049929XA CN100496291C (en) | 2004-06-21 | 2004-06-21 | Black, green soy bean vermicelli and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200410049929XA CN100496291C (en) | 2004-06-21 | 2004-06-21 | Black, green soy bean vermicelli and its preparation method |
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| Publication Number | Publication Date |
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| CN1593201A CN1593201A (en) | 2005-03-16 |
| CN100496291C true CN100496291C (en) | 2009-06-10 |
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| CNB200410049929XA Expired - Fee Related CN100496291C (en) | 2004-06-21 | 2004-06-21 | Black, green soy bean vermicelli and its preparation method |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387674A (en) * | 2016-08-31 | 2017-02-15 | 山西回春豆业有限公司 | Preparation method of instant puffed shredded soybeans |
| CN108185007A (en) * | 2017-12-06 | 2018-06-22 | 刘继明 | A kind of grain slice instant bean lodicule and preparation method thereof |
| CN108041459A (en) * | 2017-12-06 | 2018-05-18 | 刘继明 | A kind of instant pure soybean silk instant noodles and preparation method thereof |
| CN108065213A (en) * | 2017-12-06 | 2018-05-25 | 刘继明 | A kind of screw shape soybean pasta and preparation method thereof |
| CN107950889A (en) * | 2017-12-06 | 2018-04-24 | 刘继明 | A kind of mixing bean powder pasta of integration of drinking and medicinal herbs and preparation method thereof |
| CN108283270A (en) * | 2017-12-06 | 2018-07-17 | 刘继明 | A kind of pure Soybean noodle of high protein and preparation method thereof |
| CN108041458A (en) * | 2017-12-06 | 2018-05-18 | 刘继明 | A kind of ultra-thin soybean piece and preparation method thereof |
-
2004
- 2004-06-21 CN CNB200410049929XA patent/CN100496291C/en not_active Expired - Fee Related
Non-Patent Citations (4)
| Title |
|---|
| 酱油生产技术问答一百题. 刘井权，王建臣.中国调味品，第11期. 1985 |
| 酱油生产技术问答一百题. 刘井权，王建臣.中国调味品，第11期. 1985 * |
| 黑豆酱油生产工艺及营养成分的研究. 金卫东，吕景良等.中国酿造，第6期. 1998 |
| 黑豆酱油生产工艺及营养成分的研究. 金卫东，吕景良等.中国酿造，第6期. 1998 * |
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| CN1593201A (en) | 2005-03-16 |
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