CN103518853A - Preparation method of nutritional rhizoma dioscoreae soybean milk powder granules - Google Patents
Preparation method of nutritional rhizoma dioscoreae soybean milk powder granules Download PDFInfo
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- CN103518853A CN103518853A CN201310405688.7A CN201310405688A CN103518853A CN 103518853 A CN103518853 A CN 103518853A CN 201310405688 A CN201310405688 A CN 201310405688A CN 103518853 A CN103518853 A CN 103518853A
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Abstract
The invention relates to a preparation method of nutritional rhizoma dioscoreae soybean milk powder granules, which comprises the following steps: selecting the soybeans with uniform and neat particles, cleaning and soaking in warm water, cooking and drying; removing the soybean peels; when the two leaves of the soybean are separated and slightly broken, heating the soybeans in warm water; grinding, filtering and emulsifying into a thick liquid; performing spray drying to obtain dried soybean milk powder; removing the odor of the soybean milk powder; selecting the in-season fresh rhizoma dioscoreae; cleaning to remove dust, peeling and slicing; baking in an oven; pulverizing the baked rhizoma dioscoreae slices in a pulverizing mill into powder; proportionally mixing the soybean powder, the rhizoma dioscoreae powder and soft sugar; and packaging in small bags for sale. The nutritional rhizoma dioscoreae soybean milk powder granules prepared by the method not only maintain the nutrient substances of the rhizoma dioscoreae and soybeans, but also can supplement multiple vitamins and proteins for the people eating the granules while realizing a function of reducing blood pressure and blood fat; and moreover, the processing process of the granules is simple, and the granules are suitable for large-scale production and sale.
Description
Technical field
the present invention relates to a kind of preparation method of electuary, especially easy to digest and there is the preparation method of a kind of nutritional Chinese yam soybean milk powder electuary of nourishing function.
Background technology
the Liang Zhaizhen of Jiangsu Province is positioned at Lower Reaches of The Yellow River, produce are fertile, soil is fertile, the growth of the suitable fruits and vegetables of environment, its advantageous sand, adds typical temperate climate, seldom there is big flood and arid, therefore Chinese yam and the soybean of this area's plantation have good quality, and nutrient is sufficient, has throughout the country good selling market.In Chinese yam, contain multivitamin and trace element, not only can, for people supplement the nutrients, can also effectively enhance metabolism.In soybean, containing rich in protein and amino acid, is the vegetarian diet nutrient excellent product that people nourish.
at present, its taste of the soya-bean milk of selling on market and composition are single, can not play the effect that comprehensive body-building is recuperated, if the function of soybean and Chinese yam can be combined, bring very large Gospel can to people's life.
Summary of the invention
in order to solve not comprehensively problem of existing soybean milk powder electuary taste and nutrition, the invention provides a kind of preparation method of nutritional Chinese yam soybean milk powder electuary, nutritional Chinese yam soybean milk powder electuary prepared by the method has not only retained the nutriment of Chinese yam and soybean itself, after edible, can supplement multivitamin and protein for people, the effect also with reducing blood pressure and blood fat, in addition, this electuary machining process is simple, is suitable for fairly large production and sales.
the technical solution adopted for the present invention to solve the technical problems is: the preparation method of this nutritional Chinese yam soybean milk powder electuary is as follows:
(1) choose uniform particles neat, free from insect pests, the high quality soybean going mouldy without heating clean 1-3 time in clear water, go out silt and the foreign matter that soybean surface carries;
(2) soybean is put in the warm water of 14 ℃-16 ℃ and soaks, the ratio of soybean and warm water is 1:1.5, soaks 6-8 hour;
(3) soybean is put into the water boiling 40-50 minute of 95 ℃-100 ℃, then dry 8-12 minute in the environment of 105 ℃-108 ℃, is then placed in dejacketer by soybean and rejects epidermis; When two leaves of soybean are separately and while slightly becoming comminution, the warm water of soybean being put into 55 ℃-65 ℃ heats 10-20 minute, then through grinding, filtering, and by its emulsification pulping, then spray-driedly can obtain dry soybean milk powder;
(4) soybean milk powder is except raw meat, and it is 94 ℃-98 ℃ that dry soybean milk powder is put into temperature, and steam pressure is in the container of 1.5 thousand grams/cm-2,000 grams/cm, heating 3-5 minute, and fatty oxidasic activity in passivation soybean, just can remove beany flavor;
(5) choose the bright Chinese yam of this season, in clear water, clean 2-4 time, remove the dust on Chinese yam;
(6) by Chinese yam decortication, remaining core meat is cut into slices, the diameter of core meat is 2-3 centimetre, is cut into thickness and is the sequin of 1-2 centimetre, and so section is convenient to better clean the mucus on yam slices surface;
(7) yam slices water is rinsed 1-2 time, drain away the water, put into oven for baking, oven temperature is 120 ℃-140 ℃, toasts after 8-12 minute and takes out;
(8) yam slices of baking is put into flour mill, polishing 9-11 minute, breaks into Powderedly, puts into dry disinfecting container standby;
(9) according to the mass ratio of soy meal 65%-75%, yam flour 25%-30% and soft white sugar 2%-4%, mix, stir;
(10) according to the weight of 43 grams-47 grams of every pouches, Chinese yam beans starch is carried out to bag distribution packaging, the sale of dispatching from the factory of then casing;
(11), while eating, each pouch Chinese yam beans starch is washed open with the boiling water of 400 milliliters-450 milliliters.
the invention has the beneficial effects as follows, nutritional Chinese yam soybean milk powder electuary prepared by the method has not only retained the nutriment of Chinese yam and soybean itself, after edible, can supplement multivitamin and protein for people, the effect also with reducing blood pressure and blood fat, in addition, this electuary machining process is simple, is suitable for fairly large production and sales.
The specific embodiment
the preparation method of this nutritional Chinese yam soybean milk powder electuary is as follows:
(1) choose uniform particles neat, free from insect pests, the high quality soybean going mouldy without heating clean 2 times in clear water, go out silt and the foreign matter that soybean surface carries;
(2) soybean is put in the warm water of 15 ℃ and soaks, the ratio of soybean and warm water is 1:1.5, soaks 7 hours;
(3) soybean is put into the water boiling 45 minutes of 100 ℃, then in the environment of 106 ℃ dry 10 minutes, then soybean is placed in to dejacketer and rejects epidermis; When two leaves of soybean are separately and while slightly becoming comminution, the warm water of soybean being put into 60 ℃ heats 15 minutes, then through grinding, filtering, and by its emulsification pulping, then spray-driedly can obtain dry soybean milk powder;
(4) soybean milk powder is except raw meat, and it is 96 ℃ that dry soybean milk powder is put into temperature, and steam pressure is, in the container of 1.8 thousand grams/cm, to heat 4 minutes, and fatty oxidasic activity in passivation soybean, just can remove beany flavor;
(5) choose the bright Chinese yam of this season, in clear water, clean 2 times, remove the dust on Chinese yam;
(6) by Chinese yam decortication, remaining core meat is cut into slices, the diameter of core meat is 2.5 centimetres, is cut into thickness and is the sequin of 1.5 centimetres, and so section is convenient to better clean the mucus on yam slices surface;
(7) yam slices water is rinsed 2 times, drain away the water, put into oven for baking, oven temperature is 130 ℃, toasts after 10 minutes and takes out;
(8) yam slices of baking is put into flour mill, polish 10 minutes, break into Powderedly, put into dry disinfecting container standby;
(9) according to the mass ratio of soy meal 70%, yam flour 27% and soft white sugar 3%, mix, stir;
(10) according to the weight of 45 grams of every pouches, Chinese yam beans starch is carried out to bag distribution packaging, the sale of dispatching from the factory of then casing;
(11), while eating, each pouch Chinese yam beans starch is washed open with the boiling water of 420 milliliters.
Claims (3)
1.
a preparation method for nutritional Chinese yam soybean milk powder electuary, is characterized in that, this electuary comprises soy meal, yam flour and soft white sugar.
2.
a preparation method for nutritional Chinese yam soybean milk powder electuary, is characterized in that, this electuary proportioning is, soy meal 65%-75%, yam flour 25%-30% and soft white sugar 2%-4%.
3.
a preparation method for nutritional Chinese yam soybean milk powder electuary, is characterized in that, the making step of this electuary is, chooses uniform particles neat, and free from insect pests, the high quality soybean going mouldy without heating clean 1-3 time in clear water, goes out silt and the foreign matter that soybean surface carries; Soybean is put in the warm water of 14 ℃-16 ℃ and soaks, the ratio of soybean and warm water is 1:1.5, soaks 6-8 hour; Soybean is put into the water boiling 40-50 minute of 95 ℃-100 ℃, then dry 8-12 minute in the environment of 105 ℃-108 ℃, is then placed in dejacketer by soybean and rejects epidermis; When two leaves of soybean are separately and while slightly becoming comminution, the warm water of soybean being put into 55 ℃-65 ℃ heats 10-20 minute, then through grinding, filtering, and by its emulsification pulping, then spray-driedly can obtain dry soybean milk powder; Soybean milk powder is except raw meat, and it is 94 ℃-98 ℃ that dry soybean milk powder is put into temperature, and steam pressure is in the container of 1.5 thousand grams/cm-2,000 grams/cm, heating 3-5 minute, and fatty oxidasic activity in passivation soybean, just can remove beany flavor; Choose the bright Chinese yam of this season, in clear water, clean 2-4 time, remove the dust on Chinese yam; By Chinese yam decortication, remaining core meat to be cut into slices, the diameter of core meat is 2-3 centimetre, is cut into thickness and is the sequin of 1-2 centimetre, so section is convenient to better clean the mucus on yam slices surface; Yam slices water is rinsed 1-2 time, drain away the water, put into oven for baking, oven temperature is 120 ℃-140 ℃, toasts after 8-12 minute and takes out; The yam slices of baking is put into flour mill, and polishing 9-11 minute, breaks into Powderedly, puts into dry disinfecting container standby; According to the mass ratio of soy meal 65%-75%, yam flour 25%-30% and soft white sugar 2%-4%, mix, stir; Weight according to 43 grams-47 grams of every pouches is carried out bag distribution packaging to Chinese yam beans starch, the sale of dispatching from the factory of then casing; When edible, each pouch Chinese yam beans starch is washed open with the boiling water of 400 milliliters-450 milliliters.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798403A (en) * | 2014-03-06 | 2014-05-21 | 李立平 | Preparation method of freshly ground soybean milk raw material |
| CN105455182A (en) * | 2014-09-04 | 2016-04-06 | 研能科技股份有限公司 | Making method of three-dimensional forming meat substitutes |
| CN105454446A (en) * | 2014-09-04 | 2016-04-06 | 研能科技股份有限公司 | Three-dimensional forming meat substitute device |
| CN107047783A (en) * | 2017-05-11 | 2017-08-18 | 青岛河澄知识产权有限公司 | A kind of preparation method of beef soybean milk powder |
| CN107114682A (en) * | 2017-05-19 | 2017-09-01 | 成都众宜创展商贸有限公司 | A kind of soya-bean milk oatmeal bag and preparation method thereof |
| CN107156311A (en) * | 2017-05-11 | 2017-09-15 | 青岛河澄知识产权有限公司 | A kind of purple potato soybean milk powder |
| CN107156312A (en) * | 2017-05-11 | 2017-09-15 | 青岛河澄知识产权有限公司 | A kind of beef soybean milk powder |
| CN109169935A (en) * | 2018-09-14 | 2019-01-11 | 南昌大学 | A kind of pregnant and lying-in women fill blood the preparation method of instant soybean milk powder |
-
2013
- 2013-09-09 CN CN201310405688.7A patent/CN103518853A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798403A (en) * | 2014-03-06 | 2014-05-21 | 李立平 | Preparation method of freshly ground soybean milk raw material |
| CN105455182A (en) * | 2014-09-04 | 2016-04-06 | 研能科技股份有限公司 | Making method of three-dimensional forming meat substitutes |
| CN105454446A (en) * | 2014-09-04 | 2016-04-06 | 研能科技股份有限公司 | Three-dimensional forming meat substitute device |
| CN107047783A (en) * | 2017-05-11 | 2017-08-18 | 青岛河澄知识产权有限公司 | A kind of preparation method of beef soybean milk powder |
| CN107156311A (en) * | 2017-05-11 | 2017-09-15 | 青岛河澄知识产权有限公司 | A kind of purple potato soybean milk powder |
| CN107156312A (en) * | 2017-05-11 | 2017-09-15 | 青岛河澄知识产权有限公司 | A kind of beef soybean milk powder |
| CN107114682A (en) * | 2017-05-19 | 2017-09-01 | 成都众宜创展商贸有限公司 | A kind of soya-bean milk oatmeal bag and preparation method thereof |
| CN109169935A (en) * | 2018-09-14 | 2019-01-11 | 南昌大学 | A kind of pregnant and lying-in women fill blood the preparation method of instant soybean milk powder |
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Application publication date: 20140122 |