CN101703189B - Method for making Fe-rich soybean food - Google Patents
Method for making Fe-rich soybean food Download PDFInfo
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- CN101703189B CN101703189B CN2009103056489A CN200910305648A CN101703189B CN 101703189 B CN101703189 B CN 101703189B CN 2009103056489 A CN2009103056489 A CN 2009103056489A CN 200910305648 A CN200910305648 A CN 200910305648A CN 101703189 B CN101703189 B CN 101703189B
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Abstract
The invention provides a method for making Fe-rich soybean food, comprising the following steps of soaking soybeans in water, cleaning, pulping the soybeans in a pulping machine, filtering and separating bean dregs to obtain raw soybean milk, pulverizing blackfungus by a pulverizer, screening to obtain powder with the granularity of 100-300 mesh, adding the powder into the raw soybean milk and fully stirring to obtain homogeneous soybean milk, and boiling, salting, molding or drying the homogeneous soybean milk to make cooked soybean milk, bean curd, torfu, dried tofu, soy milk, bean milk skin or uncongealed beancurd. The Fe-rich soybean food comprises 80-90 portions by weight of soybean and 10-20 portions by weight of blackfungus. With the method, soybean food with high content of Fe, high absorption rate of Fe and nice taste is provided.
Description
Technical field
The present invention relates to a kind of preparation method of soy food product, relate to particularly a kind of preparation method with soy food product of iron replenishing function.
Background technology
Along with the progress of human civilization and the sustainable development of national economy, people more and more pay attention to the health of self.Modern medicine thinks, the reason of anaemia is a lot, and iron deficiency is common a kind of, because iron is the important component of hemoglobin, and hemoglobin is responsible for the oxygen infusion in blood to each Organ and tissue of whole body.The people of iron deficiency, owing to can't obtain enough oxygen, the energy that health produces reduces, will feel asthenia universalis, dizzy, irritated forgetful, pale complexion, even be short of breath, palpitaition etc., people often are referred to as hypoferric anemia.In food, iron deficiency easily causes hypoferric anemia, usually causes physical work capacity to lower, and cognitive ability goes down, and therefore degradation under immunocompetence, for effectively preventing hypoferric anemia, needs to take in food or the medicine that is rich in iron.And what can utilize due to human body is ferrous iron (as ferrous fumarate, ferrous sulfate etc.), and therefore, existing benefit iron medicine or food mostly are ferrous compound or complex compound, it is expensive, take improper easy generation toxic and side effect, and multi-band has unpleasant pungent taste, mouthfeel is not good.
Certainly, in order to prevent that anaemia from occuring, the also higher food of iron-holder such as edible black fungus, black fungus is a kind of natural tonic, be in various foods iron content the highest, mend the best food of iron effect, Nutritional studies shows: in every 100g black fungus, iron-holder is approximately 98 milligrams, exceeds 5 times than the pork liver that in animal-derived food, iron-holder is the highest, exceeds 30 times than the spinach that in plant source food, iron-holder is the highest.In addition, black fungus also contains proteins,vitamins,minerals, lecithin and the cephalin etc. of needed by human body, nutrition and abundant.American scientist research is found, often eats the content that black fungus can suppress platelet aggregation, reduce Blood Cholesterol, and is rather useful to coronary heart disease, artery sclerosis, the cerebrovascular etc., and certain anticancer effect with dissolving calculus is arranged.But the iron that contains in black fungus exists the utilization that is difficult to be absorbed by the body, problem that bioavilability is low.
Come in, phytoferritin obtains consumers in general's approval gradually as a kind of novel, natural ferrous supplement method.Phytoferritin is the main existing way of inherent iron in plant, can with soluble, nontoxic, and can be by the form of biological utilisation storage iron atom.The member of non-heme iron group in originating as dietary iron, ferritin is the compound that contains ferric ion, its inside can store the ferric ion of 4500.A large amount of result of the tests show, body is the same to the absorptivity of iron in purifying ferritin and ferrous sulfate, illustrate that ferritin is very effective iron nutrient source.Important a kind of as in ferritin, soybean ferritin also can well be absorbed by human body, utilize.But, owing to containing a large amount of phytic acids in soya bean, be difficult to be absorbed by the body with the iron of its combination, and in the preparation process of soy food product, a part is combined in iron in soybean ferritin and can discharges with phytic acid and be combined, and the iron absorptivity of soy food product is reduced greatly.Therefore, for improving the absorptivity of Iron in Soybean, soybean ferritin need to be purified out from soybean, and the method for above-mentioned purifying soybean ferritin wastes time and energy often very much.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of Fe-rich soybean food, to solve the above-mentioned problems in the prior art.This preparation method can provide iron content high, and iron absorptivity is high, the soy food product that mouthfeel is good.
Technical scheme provided by the invention is as follows:
The preparation method of Fe-rich soybean food is characterized in that, comprises the following steps:
Soybean is soaked, put into the fiberizer defibrination after cleaning, obtain raw soya-bean milk after the isolated by filtration bean dregs;
Black fungus is pulverized with pulverizer, and sieving and obtaining granularity is 100～300 purpose powder, and above-mentioned powder is joined in described raw soya-bean milk, fully obtains homogeneous soya-bean milk after stirring reaction;
Homogeneous soya-bean milk is made ripe soya-bean milk, bean curd, dried bean curd, dried bean curd, soymilk, the skin of soya-bean milk or jellied bean curd after the steps such as mashing off, shaping, bittern or oven dry;
The weight portion proportioning of each component is: 80～90 parts of soybean, 10～20 parts of black fungus.
Like this, by add the abundant black fungus of iron-holder in raw soya-bean milk, make a large amount of phytic acids that distribute in soya-bean milk can with black fungus in the iron reaction, need not to consume again the iron that contains in soybean ferritin, guarantee iron absorptivity in soybean ferritin with this.Certainly, here the black fungus that uses also can use the abundant ironworks such as spinach, pork liver or ferrous fumarate, ferrous sulfate of other iron-holder to replace, but as described in the text, ferrous fumarate, ferrous sulfate or other ironworks will inevitably affect the local flavor of the soy food product that obtains all with special smell; Although pork liver, spinach can directly obtain,, pork liver is too with special odor, and spinach is through after processing for a long time and placing, its color and luster can produce larger change, and then affects product appearance.
In addition, soybean described here and the weight of black fungus are the weight of dry soybean and dry black fungus, and the black fungus before the soybean before defibrination and pulverizing all should thoroughly be cleaned, and meet the food hygiene requirement to guarantee the product that is obtained.Be to obtain the black fungus powder of designated size, can be with the black fungus after cleaning again after drying, then add pulverizer to pulverize.
In the preparation method of aforementioned Fe-rich soybean food, in step 1, the defibrination time is 2～5 minutes, and whole defibrination process is carried out under at normal temperature or lower than the temperature of normal temperature, to reduce as much as possible the transfer of iron in soybean ferritin.
In the preparation method of aforementioned Fe-rich soybean food, in step 2, the mixed liquor of black fungus powder and soya-bean milk was stirred 1～3 hour under the rotating speed of the temperature of 30～60 ℃, 1500～5000rpm, to obtain the fully homogeneous soya-bean milk of reaction.
In the preparation method of aforementioned Fe-rich soybean food, can also add the dried small shrimp powder of 1～5 weight portion in step 2, described dried small shrimp powder obtains by following mode: dried small shrimp is pulverized with pulverizer, and sieving and obtaining granularity is 100～300 purpose powder.Contain rich in protein and mineral matter in dried small shrimp, especially the content of calcium is very abundant, and the title in " calcium storehouse " is arranged, and is the better approach that calcium deficiency person replenishes the calcium; In addition, dried small shrimp also contains abundant magnesium elements, and magnesium has important regulating action to cardiomotility, can protect well cardiovascular system, can reduce the cholesterol level in blood, has certain effect for the equal tool of prevention of arterial sclerosis, hypertension and myocardial infarction; In addition, dried small shrimp also has calm effect, is commonly used to treat the diseases such as neurasthenia, vegetative nerve functional disturbance; Therefore, add dried small shrimp powder in soy food product can increase the content of Calcium In Food, improve simultaneously its mouthfeel, make it with the peculiar taste of marine product.
In the preparation method of aforementioned Fe-rich soybean food, the spice solution that can also add 1～5 weight portion in step 2, described spice solution is prepared by following mode: with cassia bark, anise, tealeaves, fennel seeds and spiceleaf added the water infusion 1～5 hour, then filtered to obtain, and the weight portion proportioning of each component is as follows: 80～120 parts, cassia bark, anistree 40～60 parts, 10～30 parts of tealeaves, 10～20 parts of fennel seeds, 1500～2500 parts, 10～20 parts of spiceleafs and water.Spice solution can extend the shelf-life of soy food product, promotes mouthfeel and local flavor.
In the preparation method of aforementioned Fe-rich soybean food, can also comprise the program of check, the ripe soy food product product of every batch of production is carried out physics and chemistry and microbiological indicator detects, qualified rear ability list marketing, specific requirement is as follows:
One, organoleptic indicator
The organoleptic indicator should meet the regulation of table 1.
Table 1 sense index
| Project | Requirement |
| Color and luster | Homogeneous is glossy |
| Flavour and smell | Delicate mouthfeel has the distinctive smell of soy food product and flavour |
| Impurity | Without the visible exogenous impurity of naked eyes |
Two, physics and chemistry, sanitary index
Physics and chemistry, sanitary index should meet the regulation of table 2.
Table 2 physics and chemistry sanitary index
| Project | Index |
| Protein, % | ＝4.0 |
| Total arsenic (in As), (mg/kg) | ＝0.5 |
| Plumbous (Pb), (mg/kg) | ＝1.0 |
| Food additives | Food additives should meet corresponding standard and the pertinent regulations food additives use the regulation that should meet GB 2760 |
Three, microbiological indicator
Microbiological indicator should meet the regulation of table 3
Table 3 microbiological indicator
| Project | Index |
| Total plate count, cfu/g | ＝750 |
| Coliform, MPN/100g | ＝40 |
| Pathogenic bacteria (salmonella, Shigella) | Must not detect |
Unless specialize, all technology of using here and the implication of scientific terminology are identical with the common implication of understanding of the technical field of the invention those skilled in the art.Equally, all publication, patent application, patent and other references all can be introduced the present invention as a reference referred in this.
To sum up, compared with prior art, beneficial effect of the present invention can be listed below:
By add the abundant black fungus of iron-holder in raw soya-bean milk, thereby make in soya-bean milk a large amount of phytic acids that distribute can with black fungus in the iron reaction, and need not to consume again the iron that contains in soybean ferritin, and guarantee soybean ferritin content with this, improve the absorptivity of iron in soy food product;
The dried small shrimp powder that adds can increase the content of calcium in soy food product, improves simultaneously the mouthfeel of soy food product, makes it with the peculiar taste of marine product;
Be dispersed in the shelf-life that spice solution in soy food product can extend soy food product, promote mouthfeel and the local flavor of soy food product.
The specific embodiment
Embodiment 1
Go deimpurity dry soya bean to put into water 900g, soaked at normal temperatures 24 hours, add in fiberizer after cleaning, and add the water of 2500g in the fiberizer, the normal temperature defibrination is 2 minutes under the rotating speed of 3000rpm, then and the gauze fast filtering, removes bean dregs and obtains soya-bean milk;
The dry black fungus of 100g is cleaned post-drying, then pulverize with pulverizer, sieving and obtaining granularity is 100～300 purpose powder;
The black fungus powder that obtains in step 2 is joined in described raw soya-bean milk, mixed liquor was stirred 2 hours under the rotating speed of the temperature of 60 ℃, 1500rpm, obtain the fully homogeneous soya-bean milk of reaction;
Homogeneous soya-bean milk is obtained ripe soya-bean milk after boiling;
Can, sealing: ripe soya-bean milk is delivered to high-order storage barrel with sanitary pump, controls transporting velocity in order to avoid cause a large amount of foams; Then utilize potential difference that quantitative ripe soya-bean milk is delivered in packing box, more also seal with the ripe soya-bean milk of auto-filling sealing device filling;
Cooling: the box-packed product of ripe soya-bean milk hangs in the normal-temperature water cooling bath immediately, controls water intake velocity, uses cooling 30 minutes of mobile running water, makes the product center temperature be cooled to 20～30 ℃.Cooled product is hung in the frozen water cooling bath again, control Inlet and outlet water speed and compressed air require, maintenance trough inner water position is steady, uses glacial ice water cooling 30 minutes, and product temperature is cooled to below 10 ℃;
Warehouse-in refrigeration: cooled ripe soya-bean milk product is delivered to interior storage of High Temperature Refrigeratory of 0～4 ℃;
The check shipment: the product random sampling that per tour time is produced, and carry out physics and chemistry and microbiological indicator detects, can shipment after qualified.
The box-packed product of ripe soya-bean milk that detection obtains, its parameter is as follows:
1) organoleptic indicator meets table 1 requirement;
2) the physics and chemistry sanitary index meets table 2 requirement;
3) microbiological indicator meets table 3 requirement;
4) ripe soya-bean milk mouthfeel is good, without peculiar smell.
Embodiment 2
Go deimpurity dry soya bean to put into water 800g, soaked at normal temperatures 24 hours, add in fiberizer after cleaning, and add the water of 2000g in the fiberizer, the normal temperature defibrination is 3 minutes under the rotating speed of 2500rpm, then and the gauze fast filtering, removes bean dregs and obtains soya-bean milk;
The dry black fungus of 200g is cleaned post-drying, then pulverize with pulverizer, sieving and obtaining granularity is 100～300 purpose powder; The dried small shrimp of 20g is pulverized with pulverizer, and sieving and obtaining granularity is 100～300 purpose powder;
The black fungus powder and the dried small shrimp powder that obtain in step 2 are joined in described raw soya-bean milk, mixed liquor was stirred 1 hour under the rotating speed of the temperature of 30 ℃, 5000rpm, obtain the fully homogeneous soya-bean milk of reaction;
Use conventional method that homogeneous soya-bean milk is made bean curd;
Warehouse-in refrigeration: bean curd is delivered in the High Temperature Refrigeratory of 0～4 ℃ and stored;
The check shipment: the product random sampling that per tour time is produced, and carry out physics and chemistry and microbiological indicator detects, can shipment after qualified.
The tofu product that detection obtains, its parameter is as follows:
1) organoleptic indicator meets table 1 requirement;
2) the physics and chemistry sanitary index meets table 2 requirement;
3) microbiological indicator meets table 3 requirement;
4) the bean curd mouthfeel is good, without peculiar smell.
Embodiment 3
The difference of embodiment 3 and embodiment 2 is, step 3) in, the spice solution of black fungus powder, dried small shrimp powder and 20g is joined in described raw soya-bean milk, mixed liquor was stirred 2 hours under the rotating speed of the temperature of 50 ℃, 1500rpm, obtain the fully homogeneous soya-bean milk of reaction;
Spice solution adopts following mode to prepare: with 80g cassia bark, 40g anise, 10g tealeaves, 10g fennel seeds and 10g spiceleaf add 1500g water infusion 2 hours, then use filtered through gauze to obtain.
All the other steps are with embodiment 2.
The tofu product that detection obtains, its parameter is as follows:
1) organoleptic indicator meets table 1 requirement;
2) the physics and chemistry sanitary index meets table 2 requirement;
3) microbiological indicator meets table 3 requirement;
4) bean curd mouthfeel delicate fragrance is without peculiar smell.
Reference examples
As different from Example 1, do not add black fungus in reference examples, all the other steps are all identical with embodiment 1.
Test example 1
1, test example: obtain at random, be outpatient service mild iron deficiency anemia patient, at 20～50 years old age, the women is divided at random test group 20 examples, 1 group of 20 example of contrast and contrasts 2 group of 20 example;
2, using method: test group was taken box-packed soya-bean milk 250ml/ days that make in embodiment 1, edible 30 days continuously;
Contrast 1 group and took box-packed soya-bean milk 250ml/ days that make in reference examples, edible 30 days continuously;
Contrast 2 groups and took black fungus 10g/ days, edible 30 days continuously.
3, effect criterion: effectively: doing well,improving, no longer occur dizzy, be short of breath, the night sweat symptom;
Invalid: symptom has no improvement, and body is unchanged.
4, result for the treatment of: in test group 20 examples, effective 15 examples account for 75%;
Contrast in 1 group of 20 example, effective 4 examples account for 20%,
Contrast in 2 group of 20 example, effective 3 examples account for 15%.
Conclusion: above-mentioned soy milk product can obviously improve human body to the assimilation effect of institute's iron content in soybean, black fungus.
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, within being included in protection scope of the present invention.
Claims (4)
1. the preparation method of Fe-rich soybean food, is characterized in that, comprises the following steps:
1) soybean is soaked, put into the fiberizer defibrination after cleaning, obtain raw soya-bean milk after the isolated by filtration bean dregs;
2) black fungus is pulverized with pulverizer, sieving and obtaining granularity is 100～300 purpose powder; Above-mentioned powder is joined in described raw soya-bean milk, the mixed liquor of black fungus powder and soya-bean milk was stirred 1～3 hour under the rotating speed of the temperature of 30～60 ℃, 1500～5000rpm, fully obtain homogeneous soya-bean milk after stirring reaction;
3) homogeneous soya-bean milk is made ripe soya-bean milk, bean curd, dried bean curd, soymilk, the skin of soya-bean milk or jellied bean curd after mashing off, bittern, shaping or oven dry;
The weight portion proportioning of each component is: 80～90 parts of soybean, 10～20 parts of black fungus.
2. the preparation method of the Fe-rich soybean food described according to claim 1, it is characterized in that: the defibrination time in step 1 is 2～5 minutes.
3. the preparation method of the Fe-rich soybean food described according to claim 2, it is characterized in that: in step 2, the dried small shrimp powder that also adds 1～5 weight portion, described dried small shrimp powder obtains by following mode: dried small shrimp is pulverized with pulverizer, and sieving and obtaining granularity is 100～300 purpose powder.
4. the preparation method of the Fe-rich soybean food described according to claim 3, it is characterized in that: in step 2, the spice solution that also adds 1～5 weight portion, described spice solution is prepared by following mode: with cassia bark, anise, tealeaves, fennel seeds and spiceleaf added the water infusion 1～5 hour, then filtered to obtain; The weight portion proportioning of each component is as follows: 80～120 parts, cassia bark, anistree 40～60 parts, 10～30 parts of tealeaves, 10～20 parts of fennel seeds, 1500～2500 parts, 10～20 parts of spiceleafs and water.
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| CN2009103056489A CN101703189B (en) | 2009-08-14 | 2009-08-14 | Method for making Fe-rich soybean food |
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| CN2009103056489A CN101703189B (en) | 2009-08-14 | 2009-08-14 | Method for making Fe-rich soybean food |
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| CN101703189B true CN101703189B (en) | 2013-05-22 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103444886A (en) * | 2013-07-29 | 2013-12-18 | 马鞍山市黄池食品（集团）有限公司 | Papaya and shrimp dried bean curd and preparation method thereof |
| CN104137894B (en) * | 2014-07-01 | 2016-08-24 | 安徽人人福豆业有限公司 | A kind of Li Xiang invigorates blood circulation dried tofu and preparation method thereof |
| CN107593925A (en) * | 2017-10-13 | 2018-01-19 | 密山市中豆食品有限公司 | A kind of black soya bean black fungus soymilk and preparation method thereof |
| CN109381562A (en) * | 2018-09-11 | 2019-02-26 | 安徽万士生物制药有限公司 | A kind of drug and preparation method thereof for mending iron for pig |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192331A (en) * | 1997-03-04 | 1998-09-09 | 吴景棠 | Method for preparing soya-bean milk having various kinds of nutritions |
| CN1459242A (en) * | 2003-03-08 | 2003-12-03 | 于殿香 | Method and equipment for prodn. of nutrient health-care bean sheet |
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2009
- 2009-08-14 CN CN2009103056489A patent/CN101703189B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192331A (en) * | 1997-03-04 | 1998-09-09 | 吴景棠 | Method for preparing soya-bean milk having various kinds of nutritions |
| CN1459242A (en) * | 2003-03-08 | 2003-12-03 | 于殿香 | Method and equipment for prodn. of nutrient health-care bean sheet |
Non-Patent Citations (1)
| Title |
|---|
| 姜旸.木耳豆奶的研制.《乳液科学与技术》.2006,(第3期),120-122. * |
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Denomination of invention: Method for making Fe-rich soybean food Effective date of registration: 20190104 Granted publication date: 20130522 Pledgee: Oriental Quality Health Food Holding Co.,Ltd. Pledgor: Xiamen Yinxiang Group Co.,Ltd. Registration number: 2019340000014 |
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