CN102763744A - Preparation technology of soybean germ tea - Google Patents

Abstract

The invention discloses a preparation technology of soybean germ tea, which comprises the following steps: skin of soybean is separated through an air classification sizer, and bean grains are removed by sieving through a 10-mesh sieve ; soybean germs are cleaned up, after dewatering, surface moisture is dried by strong wind rapidly; the soybean germs cleaned up are steamed for 25 to 35 minutes; the soybean germs are placed into a forced-air oven with the temperature of 100 to 110 DEG C for baking for 2 to 3 hours; and packaging is performed after graded screening. The prepared soybean germs not only keep the original shapes and are free from aleuron grains, but also are crisp, have a better dissolution effect after water soaking, are light yellow in color, and have aromatic flavor.

Description

A kind of preparation technology of soybean germ tea

Technical field

The present invention relates to a kind of preparation technology of soybean germ tea.

Background technology

Soybean germ accounts for the 2.0%-2.5% of soybean gross weight, and the content of isoflavones is 1.4%-3.5% in the soybean germ, accounts for the 30%-50% of total isoflavones in the soybean, and soybean germ is the good source of isoflavones.Isoflavones has the inhibition cardiovascular and cerebrovascular disease, improves women's climacteric syndrome, effects such as prevention of osteoporosis; Therefore the soybean germ tea set has higher health care to be worth; Soybean germ tea as if the common mode that bakes, causes the paste grain of soybean germ in the preparation easily; And the soybean germ tea that the mode that adopts expanded slaking is processed bubbles out tea, and careless fishy smell is heavier, the mouthfeel when influence is drunk.

Summary of the invention

The present invention provides a kind of preparation technology of soybean germ tea, and its purpose is to remove the careless fishy smell of soybean germ, improves and drinks mouthfeel.

It is to realize with following step that the present invention adopts:

Selected: the soybean germ that will contain skin of beancurd, beans crushed grain is separated skin of beancurd through the air classification screening washer, and wind control after 10 mesh sieves, is removed the beans crushed grain at the 0.4-0.9 meter per second;

Clean: the soybean germ after selected is cleaned up, put into dewaterer and deviate from moisture, and dry up surface moisture rapidly with high wind;

Heat treatment: the soybean germ after will cleaning steamed 25-35 minute in the boiling water steam;

Cure: the soybean germ after the heat treatment is put into 100 ℃ of-110 ℃ of convection oven bakings 2-3 hour;

Packing: classification is sieved and is packed.

The present invention has following beneficial effect: adopt heat treated mode to remove the beany flavor of soybean germ; And the mode of carrying out forced air drying is cured; Kept its nutritional labeling and prolonged the shelf-life, the soybean germ of preparation has not only kept its original shape, has not had the grain of paste, and more crisp; After soaked, result of extraction is good, color and luster is pale yellow, beany flavour is dense.Contain abundant isoflavones in the soybean germ, women's long-term drinking soybean germ tea can replenish female hormone, beauty treatment, prolongation climacteric, delay senility.

The present invention has that technology is simple, cost is low, easy to operate, the advantages such as excellent product quality processed.

The specific embodiment

Embodiment 1: the soybean germ 10kg that will contain skin of beancurd, beans crushed grain separates skin of beancurd through the air classification screening washer, and wind control after 10 mesh sieves, is removed the beans crushed grain at 0.5 meter per second, and the purity of soybean germ is greater than 95% at this moment; Soybean germ after selected is cleaned up, put into dewaterer and deviate from moisture, and dry up surface moisture rapidly with high wind; Soybean germ was being steamed 25 minutes in the boiling water steam; At last soybean germ is put into 100 ℃ of convection oven bakings 3 hours; Be that gradable sieving packed.

Gained soybean germ tea is original shape, do not have sticks with paste grain, and is more crisp, soaked after, result of extraction is good, color and luster is pale yellow, beany flavour is dense.

Embodiment 2: the soybean germ 10kg that will contain skin of beancurd, beans crushed grain separates skin of beancurd through the air classification screening washer, and wind control after 10 mesh sieves, is removed the beans crushed grain at 0.8 meter per second, and the purity of soybean germ is greater than 95% at this moment; Soybean germ after selected is cleaned up, put into dewaterer and deviate from moisture, and dry up surface moisture rapidly with high wind; Soybean germ was being steamed 30 minutes in the boiling water steam; At last soybean germ is put into 110 ℃ of convection oven bakings 2 hours; Be that gradable sieving packed.

Gained soybean germ tea is original shape, do not have sticks with paste grain, and is more crisp, soaked after, result of extraction is good, color and luster is pale yellow, beany flavour is dense.

Claims (1)

1. the preparation technology of a soybean germ tea is characterized in that, may further comprise the steps:

Selected: the soybean germ that will contain skin of beancurd, beans crushed grain is separated skin of beancurd through the air classification screening washer, and wind control after 10 mesh sieves, is removed the beans crushed grain at the 0.4-0.9 meter per second;

Clean: the soybean germ after selected is cleaned up, put into dewaterer and deviate from moisture, and dry up surface moisture rapidly with high wind;

Heat treatment: the soybean germ after will cleaning steamed 25-35 minute in the boiling water steam;

Cure: the soybean germ after the heat treatment is put into 100 ℃ of-110 ℃ of convection oven bakings 2-3 hour;

Packing: classification is sieved and is packed.