CN102405987A - Bean product with wine taste - Google Patents
Bean product with wine taste Download PDFInfo
- Publication number
- CN102405987A CN102405987A CN2011103675965A CN201110367596A CN102405987A CN 102405987 A CN102405987 A CN 102405987A CN 2011103675965 A CN2011103675965 A CN 2011103675965A CN 201110367596 A CN201110367596 A CN 201110367596A CN 102405987 A CN102405987 A CN 102405987A
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- bean
- bean product
- soya
- xylitol
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- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a bean product with wine taste. The bean product is mainly prepared from soybean, xylitol, agar, salt, sodium carboxymethylcellulose and blueberry juice. The bean product is characterized by comprising the following components in parts by weight: 75 to 85 parts of soybean, 5 to 8 parts of xylitol, 0.5 to 0.8 part of agar, 0.08 to 0.3 part of sodium carboxymethylcellulose, 0.3 to 0.5 part of salt, and the balance of blueberry juice. The bean product is simple in preparation process, rich in multiple nutritional components and unique in flavor; by soaking the bean product raw materials into wine, the bean product has wine aroma; and by using the blueberry juice, the bean product is as tasty, sour and sweet as blueberry fruits, so that the bean product can be used for cooking food and can also be directly steamed and eaten.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of novel bean product that have bouquent.
Background technology
Bean product are a kind of traditional foods that liked by its people; Bean product are rich in multiple celluloses such as mineral matter that human bodies such as abundant protein, essential amino acid, calcium, phosphorus, iron need and Cobastab l, B2; And do not contain cholesterol; Therefore, the someone advocates patients such as obesity, artery sclerosis, hyperlipidemia, hypertension and should eat beans and bean product more.As far as health population, bean product are important component parts of balanced diet.The needed by human body source of nutrition is single to be worthless, and bean product can be as one of important protein matter source.
At present, the bean product on the market mainly is with bean curd, soya-bean milk, the skin of soya-bean milk, bean curd stick, steamed bean curd roll etc.But the traditional soybean product designs and varieties are single, and its eating method mainly is limited to the cooking of dish to be made, and does not also have a kind of vinosity bean product that directly comprise a small amount of alcohol, this kind bean product not only to can be used for the cooking at present and makes, also direct-edible.
Summary of the invention
Defective in view of prior art exists the objective of the invention is to provide a kind of vinosity bean product, and this kind bean product carry fresh and sweet vinous flavor, can be used for the cooking and makes, also can be directly edible as a kind of vinosity snack.
For realizing above-mentioned purpose, the technical solution that the present invention adopted is:
A kind of vinosity bean product, mainly formulated by soya bean, xylitol, agar, salt, sodium carboxymethylcellulose, blueberry juice, it is characterized in that: soya bean weight is 75-85 part; The weight of xylitol is 5-8 part; The weight of agar is 0.5-0.8 part; Sodium carboxymethylcellulose 0.08-0.3 part; Salt 0.3-0.5 part; All the other compositions are the blueberry juice, and above-mentioned umber calculates with weight ratio.
Making step of the present invention is following: select materials (1): select for use fresh nothing to go mouldy and the soya bean of impurity is a raw material; (2) soak: the beans material is immersed in the aqueous solution that contains claret, and soak time is 8-12 hour; (3) defibrination: the water that adds 60 ℃-80 ℃ carries out defibrination; (4) mashing off: the slurry good mill heats, be heated to boiled till; (5) filter, ground slurry and filtered with 80 purposes filtration gauze; (6) solidify: be dissolved in xylitol in the blueberry juice earlier, and then add agar, salt, sodium carboxymethylcellulose, stir, with the solution heating; Join while hot subsequently in the good soya-bean milk of mill, stir fast, join while hot in the soya-bean milk, and stir fast, put into mould subsequently, the vinosity bean product are promptly processed in extruding simultaneously.
Advantage of the present invention: manufacture craft of the present invention is simple, is rich in multiple nutritional components and unique flavor, utilizes grape wine soaking beans goods raw material, makes bean product carry vinous flavor; Be equipped with the blueberry juice again, have the sour-sweet tasty and refreshing of blueberry fruit concurrently, make dish thereby make the present invention can be used for the cooking, also directly boiling is edible.
The specific embodiment
Embodiment below in conjunction with concrete explains the present invention, but embodiment of the present invention is not limited thereto.
Embodiment 1: a kind of vinosity bean product, and mainly formulated by soya bean, xylitol, agar, salt, sodium carboxymethylcellulose, blueberry juice, it is characterized in that: soya bean weight is 75 parts; The weight of xylitol is 5 parts; The weight of agar is 0.5 part; 0.08 part of sodium carboxymethylcellulose; 0.3 part of salt; All the other compositions are the blueberry juice, and above-mentioned umber calculates with weight ratio.
Embodiment 2: a kind of vinosity bean product, and mainly formulated by soya bean, xylitol, agar, salt, sodium carboxymethylcellulose, blueberry juice, it is characterized in that: soya bean weight is 80 parts; The weight of xylitol is 6 parts; The weight of agar is 0.6 part; 0.1 part of sodium carboxymethylcellulose; 0.4 part of salt; All the other compositions are the blueberry juice, and above-mentioned umber calculates with weight ratio.
Embodiment 3: a kind of vinosity bean product, and mainly formulated by soya bean, xylitol, agar, salt, sodium carboxymethylcellulose, blueberry juice, it is characterized in that: soya bean weight is 85 parts; The weight of xylitol is 8 parts; The weight of agar is 0.8 part; 0.3 part of sodium carboxymethylcellulose; 0.5 part of salt; All the other compositions are the blueberry juice, and above-mentioned umber calculates with weight ratio.
Claims (2)
1. vinosity bean product, mainly formulated by soya bean, xylitol, agar, salt, sodium carboxymethylcellulose, blueberry juice, it is characterized in that: soya bean weight is 75-85 part; The weight of xylitol is 5-8 part; The weight of agar is 0.5-0.8 part; Sodium carboxymethylcellulose 0.08-0.3 part; Salt 0.3-0.5 part; All the other compositions are the blueberry juice, and above-mentioned umber calculates with weight ratio.
2. a kind of vinosity bean product according to claim 1, it is characterized in that: the making step of vinosity bean product is following, and select materials (1): select for use fresh nothing to go mouldy and the soya bean of impurity is a raw material; (2) soak: the beans material is immersed in the aqueous solution that contains claret, and soak time is 8-12 hour; (3) defibrination: the water that adds 60 ℃-80 ℃ carries out defibrination; (4) mashing off: the slurry good mill heats, be heated to boiled till; (5) filter, ground slurry and filtered with 80 purposes filtration gauze; (6) solidify: be dissolved in xylitol in the blueberry juice earlier, and then add agar, salt, sodium carboxymethylcellulose, stir, with the solution heating; Join while hot subsequently in the good soya-bean milk of mill, stir fast, join while hot in the soya-bean milk, and stir fast, put into mould subsequently, the vinosity bean product are promptly processed in extruding simultaneously.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103675965A CN102405987A (en) | 2011-11-18 | 2011-11-18 | Bean product with wine taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103675965A CN102405987A (en) | 2011-11-18 | 2011-11-18 | Bean product with wine taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102405987A true CN102405987A (en) | 2012-04-11 |
Family
ID=45908554
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103675965A Pending CN102405987A (en) | 2011-11-18 | 2011-11-18 | Bean product with wine taste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102405987A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771576A (en) * | 2012-08-21 | 2012-11-14 | 齐齐哈尔大学 | Compound stabilizer for blueberry full-soymilk and blueberry full-soymilk prepared from same |
| CN102805410A (en) * | 2012-08-21 | 2012-12-05 | 齐齐哈尔大学 | Blueberry and waxy corn slurry composite stabilizer and blueberry and waxy corn slurry prepared from same |
| CN103444890A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Milky dried bean curd processed with wine and preparation method thereof |
| CN103444897A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Stomach-invigorating and digestion-assisting dried bean curd with rice wine and preparation method thereof |
-
2011
- 2011-11-18 CN CN2011103675965A patent/CN102405987A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771576A (en) * | 2012-08-21 | 2012-11-14 | 齐齐哈尔大学 | Compound stabilizer for blueberry full-soymilk and blueberry full-soymilk prepared from same |
| CN102805410A (en) * | 2012-08-21 | 2012-12-05 | 齐齐哈尔大学 | Blueberry and waxy corn slurry composite stabilizer and blueberry and waxy corn slurry prepared from same |
| CN103444890A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Milky dried bean curd processed with wine and preparation method thereof |
| CN103444897A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Stomach-invigorating and digestion-assisting dried bean curd with rice wine and preparation method thereof |
| CN103444897B (en) * | 2013-07-30 | 2015-09-09 | 陈瑞 | Rice wine dried bean curd of a kind of stomach strengthening and digestion promoting and preparation method thereof |
| CN103444890B (en) * | 2013-07-30 | 2015-09-09 | 陈瑞 | A kind of wine milk taste dried bean curd and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120411 |